EXPERIMENT 1 ( TOFU ) 24 - FEB - 2010

TOFU

Tofu or bean curd is a soft white food made by coagulating soy milk, and then pressing the resulting curds into blocks. It is of Chinese origin, and part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese and others. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.

THE ORIGINAL RECIPE TOFU

3000 ml Soya milk 

15 gm Calcium Sulfate

200 ml Water

1.     Cook soya milk in pot for 10 minutes over medium heat until the fragrance of the soya milk is noticeable, keep stirring the milk while cooking.

2.     Turn to low heat and continue cooking until boiling. Measure the temperature of the milk must be in 85˚C (185˚F).

3.     15gm Calcium Sulfate mix with 200 ml water; mix evenly. Pour the coagulator into a container and stir well.

4.     Hold the soy milk 60cm above the coagulator and quickly pour into the container.

5.     Do not move or shake the container and let the mixture set for 5 minutes until the soya pudding is set.

6.     Cover the mold with a big piece of cheesecloth the mold has to have ability to drain water.

7.     Gently break the soy pudding into pieces and put into cheesecloth in the mold. Cover it whit the cheesecloth.

8.     Close up the mold and put the heavy object on top of the mold.

9.     Leave the weight about 30 – 45 minutes and when the tofu is ready remove from the mold.

10.  Then we deep fry the tofu and it can eat with the sauce. 

EXPERIMENT FAILED

1. BEFORE THE TASK

• Soak, 500gm of soy bean into a 2 liter of water.
• Boil, 500gm of soy bean into  a 2 liter of water in a medium heat about 1 - 2 hour.
• Change the calcium sulfate into lime juices cordial 

2. DURING THE TASK

• We using only the soy bean that had been boil, because we need the blend the bean... and the bean that had a soft texture is the boiled wants.next time we are using the soak wants cause to soft it we need to soak it about 6 - 8 minutes.  
• Record all the activity that we had done. 
• follow all the process and method that had in our recipe. 

3. AFTER THE TASK

• Our result is failure, the soy milk not became into curdling. We check our record, why this thing can happen? we try to using other method by re-boiled the milk again after we put the lime juices, but the milk still don't change into curdling. 

CONCLUSION 

We had found the problem... and we will try to solve it for the next experiment. 

• The water measurement is not right... we need to use ratio 2:3.
• Do not use lime juices cordial, using 100% fresh lime juices without adding a water on it.
• Soak the soy bean for at least 6 - 8 hours, don't try to boil it! it wont happed. 
•  Do not over boiling the soy milk, follow the temperature require correctly.  

EXPERIMENT 3 (FRUIT LEATHER) 10-FEB-2010

FRUIT LEATHER 

Fruit leather is made by drying thin layers of pureed fruit in the oven or dehydrator. Sometimes called fruit rolls or taffies, fruit leathers make delicious, wholesome and nutritious high-energy snack. They are relatively light in weight, easy to prepare and a good way to use left-over canned fruit and slightly over-ripe fresh fruit. Most fruit or combination of fruits can be used. Apricots, apples, grapes, berries, bananas, peaches, plums, melons, and most tropical fruits can be blended and dried to make fruit leathers. Drying is one of the least exact ways to preserve foods. Drying time will vary from 4 to 8 hours depending on the temperature, humidity, and type and amount of puree.

BASIC FORMULA (FRUIT LEATHER)

2 ½ Cup Kiwi

25gm Sugar

Peeled the fruit skin; then cut into a small cube.
Measure the fruit into 2 ½ cup.
Puree the kiwi into a food processes until it began smooth and fine.
Stir well the puree with the sugar, and then spread the fruit evenly in the pan.
Dried in oven at 60˚C, at least 4 hours; until it dry and no longer sticky.

THE TASK

We had been given two tasks…..

1. First is to control the sugar to see the time required to dry in oven at 60˚C using a basic formula.
2. Second is to replace the sugar with a 30ml honey and take a note time required to dry the fruit by using a same temperature of sugar and follow the method of basic formula given. 

BEFORE THE TASK

Prepared the ingredients that want to be experiment

Measure the ingredients using measuring cup

Set the time for the fruit leather dry using oven

Set the temperature of oven around 60˚C

DURING THE TASK

We found that.... 

The fruit puree is more liquid, if we are using sugar 

The fruit puree is less liquid if we are using honey 

After 2 hour dried in oven, both are still sticky

After 4 hour dried in oven, both are dried and it easy to handle

AFTER THE TASK

TREATMENT	COLOR	FLAVOR	TENDERNESS	TEXTURE
KIWI FRUIT
a. Sugar	Dark Brown	Sweet & Sour	Crispy	Sticky
b. Honey	Yellow Brown	Sweet; more sour	Chewy	Smooth
STRAWBERRY FRUIT
a. Sugar	Brown	Sweet	Crispy	Sticky
b. Honey	Pink Brown	Slightly sweet	Chewy	Smooth
PEACH FRUIT
a. Sugar	Golden	Slightly sweet	Chewy	Sticky
b. Honey	Golden	Sweet	Chewy	Sticky
APPLE FRUIT
a. Sugar	Brown	Sour	Chewy	Rough
b. Honey	Brown	Sweet; little spices (cinnamon)	Chewy	Rough & Sticky
DRAGON FRUIT
a. Sugar	Dark Purple	Don’t had a taste	Chewy	Jelly like
b. Honey	Dark Purple	Don’t had a taste	Chewy	Mushy

CONCLUSION

When the sugar caramelizing, it make the fruit leather color change into dark brown; the texture more sticky but still can be chewy and if we are using the sugar it can balancing the flavor of sourness, that is why the flavor is sweet and sour.

EXPERIMENT 2 (BREAD) 3- FEB-2010

Bread is a cooking a dough of flour and water and possibly more ingredients. Doughs are usually baked, but in some cuisines breads are steamed, fried, or baked . It may be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, sugar, or eggs. ( http://en.wikipedia.org/wiki/Bread)

BASIC FORMULA (BREAD)

200gm All Purpose Flour

7gm Dry Yeast

118 ml Water
4gm Shortening

6gm Sugar

3gm Salt

METHOD:-

1. Preheat the oven in 220C and measure all the in ingredients into a 2 set, for our experimenting.
2. First melt the shortening, and then mix the shortening with amount of water.
3. Place sugar, salt and remaining water in mixing bowl. Then add in the shortening and yeast into a mixing bowl, stir all the ingredients well.
4. Next gradually being adding the flour and while mixing slowly with your hand until it began very soft paste.
5. Continue mix while adding just enough flour to make smooth, non-sticky, rather soft dough and use what is needed to make the dough manageable.
6. Then make the dough into one ball and let it rest about 30 minutes. After 30 minutes the dough will risen; punch the dough and roll the and put it into a aluminum tray; rest it again another 30 minutes.
7. Bake the bread 20 t0 30 minutes and rest it before you testing it.

BEFORE THE TASK 

DURING THE TASK  

	All purpose flour (160gm)	All purpose flour (220gm)
KNEADING	Easy to mix and soft Easy to kneading Non - stick	Tough and hard Difficult to kneading Not hold (use 20g excess)
TEXTURE	Smooth	Rough
REST (30 MINUTE)	Soft and shining Rise	Little hard and shining More rise
BAKE	Hard Less heavy	More hard heavy

AFTER THE TASK 

CONCLUSION 

After the process we saw that working with a little amount flour is more easier than the excess flour; because more you adding the flour the hard your dough will become and use little amount flour your bread will be more soft and easier to eat (chewy).

EXPERIMENT 1 (ANGEL CAKE) 27 - JAN - 2010

ANGEL CAKE

Angel food cake is a type of cake that became popular in the U.S. in the late 19th century. It is sometimes referred to as Angel Cake and named because of its airy lightness is said to be the "food of the angels. Angel food cake requires that the egg whites be whipped until they are stiff, and gently folded into the other ingredients. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat, causes angel food cake to have a very light texture and taste. It has led some detractors to liken the taste of the cake, as well as its appearance, to cotton.

BASIC FORMULA (ANGEL CAKE)

10 gram Caster Sugar

15 gram Cake Flour

41 gram Egg Whites

32 gram Caster Sugar

0.6 gram Cream of Tartar

A pinch of Salt 

METHOD:-

Preheat the oven to (177C). Line the bottom of aluminum foil loaf with wax pepper cut.
Mix flour with 10g of sugar together and set aside. Whisk the egg whites about 3-5 minutes in medium speed until the foamy stage, by using the electric mixer. 
After that add in a pinch of salt and 6 gram of cream of tartar, continue beat in high speed about 5-8 minutes; meanwhile gradually adding 32 g of sugar. Beat until the egg whites peaks just bend over.
After the egg whites is ready, stir it with 1/4 of flour-sugar mixture and fold gently with spatula about 10 strokes, do this process repeatedly until the total of folding strokes became 50. Pour the batter into the foil and bake the cake about 15 - 30 minutes, and it ready to serve.   

BEFORE THE TASK

1. Our group had been given a task 4 for experimenting, varying the amount and the type of flour.
   
2. For the early preparation, we had to prepare all the ingredients that had been given by measuring (scale ingredients accurately) each of   the ingredients 4 times for the each different amount of flour by follow the basic formula, meanwhile make sure your oven had been preheat.
   
3. First amount of flour is using a basic formula there for 15g of cake flour.
   
4. Second we had been task to decrease the cake flour into a total of 10g.
   
5. Third task, we increased the flour to a total of 20g. 
   
6. For the last task we have to replace the cake flour by using a 15g of cornstarch. 
   
7. Then we had been teach, how to do the method and procedure.
   

DURING THE TASK 

1. During the task we found, the batter cake of C and D had a leftover amount of batter. This is because the amount of flour that we use is more then others and the different type of flour (cornstarch) make the batter had a different volume.
2. In the first of 10 minutes bake, we found that the cake A and C started to rise and the color started to change into golden brown. For the cake B, the batter not to brown and the shape is maintain, maybe because we are using less cake flour.
3. 15 minutes gone, the batter of A, B, and C already finish baking.
4.  For the cornstarch batter (D), we saw that the cake still not finish yet bake after 20 minutes, because there still have the batter stick into wooden stick, but the texture already started to smooth and the cake had rise higher for other.
5. After 10 minutes, the batter D, had finish to bake; the color is a dark brown and had one big crack on cake surface.

AFTER THE TASK 

Working with basic formula is easier because all the combination of ingredients are consistence; the amount of cream of tartar can stabilize the egg white it make the cake rise become tender and sponge. The shape is maintained and it took about 15 minutes to finish the bake.

EXPERIMENT RECORD

 RECOMMENDATION 

1. Make sure you are using a correct ingredients and method in making a cake.
2. Folding the batter in 50-80 times and do not over beat will make the cake sank because beating job is to trap the air to make the batter moist and shiny.
3. Use a cake flour make the cake became smooth batter, do not use in a big amount of flour it will make the cake hard after bake and if you want to use a cornstarch put in little amount only because to much of it will make it more sticky.
4.  To stabilizing the egg white use a cream of tartar. Do not use too much because the will not rise.
5. Over sweet is not good for health and to much of sugar make the cake sticky to.

CONCLUSION

 

For the conclusion using a correct amount of ingredients is important and make sure you know how to do in a right method and procedure because in the end of the day you will get a good result. That is way follow the standard recipe is very important to make it as a guide for you. To learn for mistake, always record what you do wrong and what’s right. That is why we are doing this experimenting, to identifying the problem.