First of all, welcome to our blog. This is our first report for the subject of Food Innovation & Design. A week before (20th January 2010), Chef Zaid gave us a briefing about this subject. From the briefing we learned that the Food Innovation & Design subject is totally different from other kitchen subjects. We hope that we can gain more knowledge from Chef Zaid.
Before the task;
On 27th January 2010, Wednesday in kitchen A, Block A, UNITAR. Chef Zaid gave us a short briefing about our first experimental foods, Angel Cake. Besides that, we were given a compilation of notes and exercise from Chef Zaid. Before we can start our task, Chef Zaid explained to us what we were going to do for that day. Our task for that day was to experiment with Angel Cake by following the basic formula and procedure.
Before the task;
On 27th January 2010, Wednesday in kitchen A, Block A, UNITAR. Chef Zaid gave us a short briefing about our first experimental foods, Angel Cake. Besides that, we were given a compilation of notes and exercise from Chef Zaid. Before we can start our task, Chef Zaid explained to us what we were going to do for that day. Our task for that day was to experiment with Angel Cake by following the basic formula and procedure.
BASIC FORMULA-ANGEL CAKE
Ingredients;
Ingredients;
- 10 g Sugar
- 15 g Cake Flour
- 41 g Egg Whites
- 32 g Sugar
- 0.6 g Cream of Tartar
- 0.1 g Salt
- Preheat oven to 350'F (177'C) except for procedure 6, which has separate baking directions.
- Line the bottom of each individual loaf pan (5" x12 1/2" x2") with wax paper cut to just fit. Do not grease the sides of the pan.
- Sift flour and first weight (10 g) of sugar together and set aside. Beat the egg whites together to the foamy stage, using an electric mixer (same kind for all parts of the experiment). Unless indicated differently in a specific series, add the cream of tartar and salt. (Note: if it were being used, flavoring would be added with the cream of tartar). Continue beating on the fastest mixer setting while gradually adding 32 g sugar. Beat the whites until the peaks just bend over.
- Sift 1/4 of the flour-sugar mixture over the whites. fold in gently with 10 strokes using a rubber spatula.
- Sift the second 1/4 of the flour-sugar mixture over the whites and fold in gently with 10 strokes, followed by the same process for the third addition.
- Sift the final 1/4 of the flour-sugar mixture over the foam and fold 20 strokes to completely blend the mixture (making a total of 50 folding strokes with the rubber spatula).
- Gently push and weight 99 g of the batter into the pan. Finish all of the cakes being baked in one oven before placing them all in the oven at the same time.
- Baking until the surface springs back when touched lightly with a finger (-30 minutes). Record the baking time.
- Cool in an inverted position with air circulating under the pan. When almost cool, remove from the pan.
There are 5 Procedures for Angel Cakes experiment as our task.
PROCEDURE;
1.Varying the amount of folding
a. 20 strokes--- Follow the basic formula, but fold only 5 strokes after each addiction (a total of 20 strokes).
b. 50 strokes (control) --- Follow the basic formula.
c. 80 strokes--- Follow the basic formula, but fold 20 strokes after each addition (a total of 80 strokes).
2.Varying the amount of beating of the whites
a. Under-beating--- Prepare the basic formula, beat the whites only to the point where they will not quite hold on a peak.
b. Over-beating--- Prepare the basic formula, but beat the whites until they are brittle and dry.
3.Varying cream of tartar
a. No cream of tartar-- Prepare the basic formula, but omit the cream of tartar.
b. Double cream of tartar--- Prepare the basic formula, but use double (1.2 g) cream of tartar.
4.Varying the amount of the type of flour
a. Decreased cake flour--- Prepare the basic formula, but decrease cake flour to a total of 10 g.
b. Increased cake flour--- Prepare the basic formula, but increase cake flour to a total of 20 g.
c. Cornstarch--- Prepare the basic formula, but omit cake flour and replace with 15 g of corn starch.
5.Varying sugar
a. Reduced sugar--- Prepare the basic formula, but use only 8 g for the first sugar weight and only 26 g sugar for the second weight.
b. Increased sugar--- Prepare the basic formula, but use 13 g sugar for the first weight and 38 g sugar for the second weight.
c. Excess sugar--- Prepare the basic formula, but use 17 g for the first weight and 50 g for the second weight.
1.Varying the amount of folding
a. 20 strokes--- Follow the basic formula, but fold only 5 strokes after each addiction (a total of 20 strokes).
b. 50 strokes (control) --- Follow the basic formula.
c. 80 strokes--- Follow the basic formula, but fold 20 strokes after each addition (a total of 80 strokes).
2.Varying the amount of beating of the whites
a. Under-beating--- Prepare the basic formula, beat the whites only to the point where they will not quite hold on a peak.
b. Over-beating--- Prepare the basic formula, but beat the whites until they are brittle and dry.
3.Varying cream of tartar
a. No cream of tartar-- Prepare the basic formula, but omit the cream of tartar.
b. Double cream of tartar--- Prepare the basic formula, but use double (1.2 g) cream of tartar.
4.Varying the amount of the type of flour
a. Decreased cake flour--- Prepare the basic formula, but decrease cake flour to a total of 10 g.
b. Increased cake flour--- Prepare the basic formula, but increase cake flour to a total of 20 g.
c. Cornstarch--- Prepare the basic formula, but omit cake flour and replace with 15 g of corn starch.
5.Varying sugar
a. Reduced sugar--- Prepare the basic formula, but use only 8 g for the first sugar weight and only 26 g sugar for the second weight.
b. Increased sugar--- Prepare the basic formula, but use 13 g sugar for the first weight and 38 g sugar for the second weight.
c. Excess sugar--- Prepare the basic formula, but use 17 g for the first weight and 50 g for the second weight.
There were 5 groups in our class. Each group (consisted of 4 members) was given one Procedure. Our group members were given procedure number two.
During the task;
After briefing and explanation were done, we did our first step which was to preheat the oven and then prepared the ingredients for Angel Cake.
*Ingredients*
Done with the ingredients, we started our experiment by following the recipe method and the procedure that had been given to us. Not forgetting, we took photos for our report.
*This is how under-beating egg whites looks*
*This is how over-beating egg whites looks*
*The batter of under-beating is more easy to put into the pan*
*The batter of over-beating is sticky and we had to use spoon to put into the pan*
*Mai & Lysa*
*The batter of under-beating before bake in pan, 99 g*
*The batter of over-beating before bake in pan, 99 g*
After everything was done, the final procedure was to bake the cake.
*The cakes being baked in one oven at the same time*
*The cakes are done!Both took 27minutes to done*
*Under-beating cake, 88 g*
*Over-beating cake, 80 g*
During the task;
After briefing and explanation were done, we did our first step which was to preheat the oven and then prepared the ingredients for Angel Cake.
*Ingredients*
Done with the ingredients, we started our experiment by following the recipe method and the procedure that had been given to us. Not forgetting, we took photos for our report.
*This is how under-beating egg whites looks*
*This is how over-beating egg whites looks*
*The batter of under-beating is more easy to put into the pan*
*The batter of over-beating is sticky and we had to use spoon to put into the pan*
*Mai & Lysa*
*The batter of under-beating before bake in pan, 99 g*
*The batter of over-beating before bake in pan, 99 g*
After everything was done, the final procedure was to bake the cake.
*The cakes being baked in one oven at the same time*
*The cakes are done!Both took 27minutes to done*
*Under-beating cake, 88 g*
*Over-beating cake, 80 g*
After the task;
When everything was done, we had to present our cakes to the whole class. To complete our task, we had to make a comparisons and wrote out our records for each procedures.
Before we finish our class lesson, we cleaned our kitchen and make sure that everything was in a good condition. What we can say is that the 1st class was quite relaxing. Everything is ran smoothly and everyone seemed happy and really enjoyed the 1st class of Food Innovation & Design.
When everything was done, we had to present our cakes to the whole class. To complete our task, we had to make a comparisons and wrote out our records for each procedures.
Before we finish our class lesson, we cleaned our kitchen and make sure that everything was in a good condition. What we can say is that the 1st class was quite relaxing. Everything is ran smoothly and everyone seemed happy and really enjoyed the 1st class of Food Innovation & Design.
Recommendation & Conclusion
The following chart 7.6 shows the results of our experiment.
*CHART 7.6(click pic to enlarge)*
From this class, we learned that either using too much or less than any of the ingredients can effect the cake itself. For example, we can see overall from the cakes done, the taste are very sweet. As a conclusion, we can learn from mistake, what should and should not be done to make a cake.
The following chart 7.6 shows the results of our experiment.
*CHART 7.6(click pic to enlarge)*
2 comments:
asal tak update lagi ni? group lain dah masuk third week report dah...
sorry sir lambat update.yg 3rd report tuh sy tunggu pic dr kwn sy.huuu~
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