1st lab test for "Black Sesame Seed Butter"

Today was our first lab test on experimenting our proposal product " Black Sesame Seed Butter".

The ingredients and utensils of this experiment is stated below.

Experiment of " Black Sesame Seed Butter"

1) 2tbs Salt
2) 2 1/2 tbs Black Sesame Seed (Blended)
3) 1liter Milk
4) Ice Water

a) Greased paper
b) Baking tray
c) Clean cloth (optional)

Methods

Prepare all the ingredients like the above picture.

Whisk the milk cream until it is thick and forms into a buttery texture.

Blend the black sesame seeds finely

Then add into the milk cream

Prepare ice water( to cleanse the butter and also to keep it from melting)

Whisk the milk cream until it hardens

Strain the access water from the butter and placed it into the baking tray.


Lastly placed the butter into a chiller so that it will stay solid. Butter is now ready to be use for cooking, baking, etc.

Results

Color : Light Grey
Flavor : Buttery and Salty
Odor : Fresh
Texture : Smooth and Oily

" Our butter will be use to test what sort of product we can produce starting on the next class"

Third Class

Fruit Leather (Fruit Preservation)

Today's class we are studying about fruit preservation, Miss Nina gave us the manual *stated below* and then separated the fruits to groups. Our group are working on preserving peaches.

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21/2c Strawberries, hulled and cut in half 25g Sugar



Puree strawberries in a blander until smooth,stir in sugar. Line jelly roll pan with aluminum foil and fasten it to the edges with masking tape. Spread the fruit evenly in the pan. Dry in oven at 140F (60C) until completely dry and no longer sticky (approximately 12hours). Remove from aluminum foil and roll up. Wrap the roll tightly in aluminum foil and store at room temperature in a tightly closed plastic bag or container. NOTE : Apple leather can be made using 1 1/2lb of apples (peeled,cored,and pureed), 90ml water,75g sugar, and 0.8g cinnamon.

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Some changes has been made, such as we only had 4hours for the fruit to dry in the oven instead of 12hours.

Each group were assigned to do 2tasks, by using the normal ingredients Sugar and also by using Honey.

a. Control - Prepare the basic formula. Note the time required to dry.

c. Honey,140F(60C) oven- Prepare basic formula, but substitute 30ml honey for the sugar. Dry in oven at 140F. Note the time required to dry.


Extra Info : Dry the fruits before blending in the mixture, so that it is not watery
(pad with a dry clean towel)
Ingredients using sugar
Ingredients using honey
Add the ingredients in the Robotcop to blend
After the mixture is blended
Add to the baking tray and spread evenly
Spread the blended mixture evenly (not to tick nor thin)
Put the tray in the oven to dry over 140F (60C) *sorry for the silly picture>.<* We open up the oven door because the temperature was to high,afraid it will burn the fruit.
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After baking the mixture to dry, the results was out.

For Sugar
Color : Yellow-ish Brown
Flavor : Not so sweet & a little bit bitter
Tenderness : Non sticky & can be rolled
Texture : Shining

For Honey
Color : Orange-brown
Flavor : Not so sweet
Tenderness : Sticky
Texture : Sandy
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So there you have it,the results of our experiment.
We found out that the honey based mixture takes longer to dry compare to the sugar mixture. Maybe its because of the liquid content in the honey. Its like we are adding more liquid in the puree instead of wanting it to be dry as possible.

Second Class

Breads : Yeast Bread

For today's class, we are studying about two types of breads, Gluten Ball & Yeast Bread. In this class, Miss Nina gave us 2tasks from the Yeast Bread. We were assigned to identify what will happen to the bread if we fold it 200times and 500times.

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7g (1pkg) Dry Yeast
118ml (1/2c) Water at 35C
4g (1tsp) Shortening
6g (1 1/2 tsp) Sugar
3g (1/2tsp) Salt
200g (17/8c) All Purpose Flour


Add yeast to 59ml water after being certain that the water temperature is 35C (95F). Barely melt the shortening. Place sugar, salt, and remaining 59ml water in a mixing bowl and add the shortening and then the yeast-water mixture. Stir to blend. Gradually begin adding the flour while mixing slowly with an electric mixer.

Add just enough flour to make a very soft paste. Beat with the electric mixer until smooth. Remove beater blades and scrape them thoroughly with a rubber spatula to avoid losing any dough. Continue mixing by hand with a wooden spoon while adding just enough flour to make a smooth, non-sticky, rather soft dough. If all of the weight flour is used. weight another 25g and use what is needed to make the dough manageable. Knead the dough on the bread board by folding the far edge of the dough to meet the front edge and pushing firmly with the heel of both hands before rotating the dough to 90 degrees and repeating the process until 100 kneading strokes have been completed. Very lightly coat the dough with oil.Place in the bicker large enough to allow the dough to double in size and cover with aluminum

Let rise 30minutes in a water bath maintained at 32C (90F). Punch dough down after estimating the volume of the risen dough. Shape into a loaf and place it in a greased loaf pan 5 3/4" x 3 1/2" x 2". Return to the water bath and let rise until double in volume. Meanwhile preheat oven to 220C (425F). Bake for about 15minutes (until bread sounds hollow when tapped). remove from pan immediately and cool on a wire rack.
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The tasks that was given to us are as below

200 strokes kneading (1.d)- Prepare the basic formula, but knead the dough 200 times. be sure to maintain the same kneading technique and pressure throughout the process.

500 strokes kneading (1.e)- Prepare the basic formula, but knead the dough 500 times. be sure to maintain the same kneading technique and pressure throughout the process.

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The basic ingredient for the tasks (use for both tasks)

1st mix the yeast with the water

Then add all the ingredients, except flour. stir evenly.

Add the flour in little by little, until all the flour has been used.

Start kneading the dough according to the task 200 @ 500 strokes.

Later coat the dough lightly with oil.

Cover the dough and place it in the water bath of 32C.

Results after dough doubled its size.

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So when the yeast bread has perfectly baked, this is how it looks like.

200 strokes

Volume(ml) : 50g
Crust : color- Light Brown
texture- Smooth
Interior cells : uniformity- Fluffy
cell size- Small
Interior color : Yellowish
Tenderness (chew) : 4times
Flavor : mild
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500 strokes

Volume(ml) : 50g
Crust : color- Light Brown
texture- Smooth
Interior cells : uniformity- Rubbery
cell size- Small
Interior color : Yellowish
Tenderness (chew) : 5times
Flavor : mild

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We found out that bread will turn out to be much more compact and small when we knead it too much (example 500 strokes). All and all, the best result we got is from the 200 strokes bread.