EXPERIMENT 3 (TOFU FIILING ) 10 - MAC - 2010

OUR TASK TODAY

Change the filling from meat to chicken mince and sauté with onion and garlic; seasoning with black pepper and garnishing with spring onion and coriander leaf and  plate with seaweeds sheet. 

BEFORE THE TASK 

• Identifying last week performance, what was wrong and what need to be improved.
• We had decided that, we will reduce the amount of G-D-L powder from 3 tbsp into 2 tbsp.
• Follow all the step and method of cooking that we had done last week.

DURING THE TASK

·         Blend the soak soya bean using ratio 2:3 and strain it using a cheese cloth to get the soy milk.

·         Cook in medium heat with the right temperature.

·         Cook the filling using a new recipe and fill it into a tofu.

AFTER THE TASK 

• After we press the tofu inside the mold with the heavy object about 30 minutes for the excess water from tofu come out.
• Deep fried the tofu filling into the cooking oil until it golden brown.
• The result, the tofu is breach , the tofu not stick together with the filling this is all because of the seaweed that we use as a plate for the filling, inside the tofu; so what should we do is to deep inside the batter and roll it white bread crumb before we fry it. 

CONCLUSION

The conclusion, the amount that we use in G-D-L powder is just nice; we decide that we will not use a seaweeds as our filling because it will make the tofu split out with the filling that we made earlier or if we want to use it we need to blend the seaweeds first into a food processor than cook together with the chicken filling.