Second lab test for " Black Sesame Seed Butter"

Today is our second lab class, in this class, we try to attempt on baking pie and cookies using our Black Sesame Seed Butter.

As always the procedure of making the Black Sesame Seed Butter is as same as the previous class.

Ingredients & Utensils

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)

Prepare all the ingredients and utensils before beginning making the butter.

Beat the milk cream until it starts to solidify.
*Remember to beat the milk cream together with ice water so that the butter wont melt and will stay solid during the whole process*

Later add in the Blended Black Sesame Seeds into the mixture, add salt for taste. Beat the mixture till it is equally combined.

Put the butter mixture on a cloth and strained all the excess water out.

placed the butter mixture into a baking tray and chill it so it will stay solid.

the butter is now ready to be used.

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Kak Nor choosed to make apple pie for this class using the butter our group had made.

Ingredients for Apple Pie

The Fillings

5-8 nos : Granny Smith apples or other crisp hard apples of your preference.

2 nos : Macintonsh or "softer" apples of your liking.

4nos : Lemons.

1Stick : Black Sesame Seed Butter.

Brown sugar to taste.

Cinnamon stick.

The Pastry

62g : Black Sesame Seed Butter.

62g : castor Sugar.

125g : Soft Flour.

a pintch of salt.

1-2tbs : Milk.

Firstly she prepare the apples by peeling of the skin and cutting it into bite size.
she then added all the other ingredients into the apples and monitor it until the sugar caramelised .

This is what it turned out in the end. The apple has already caramelized.

Prepare the pie pastry first by beating Black Sesame Seed Butter and sugar till it is soft and creamy. Then add in flour and the rest ingredients till it form a soft dough, let it rest for 20minutes. Later roll out the dough to your preferable liking.

"The pie crust is firstly baked before adding the feeling in. "

Cover the pie with the remaining dough and baked it another time, till it turn golden brown.

the apple pie is now ready to be eaten.

Result for the apple pie is stated below

Color : Light brown with patches of golden brown
Flavor : Sweet and the crust tasted nutty and a little bit bitter.
Odor : Aromatic with a hench of a nutty smell.
Texture : Crumby

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Whereas Puteri decided to make cookies using the butter.

The ingredients stated below.

1cup : Black Sesame Seed Butter
4 1/2 cup : Flour
1/2 cup : Corn Flour
1/2cup : Custard Flour
1 cup : Castor Sugar
1nos : Egg Yolk
1tbs : Baking Powder

Firstly beat Black Sesame Seed Butter with Castor Sugar until fluffy, then add Egg yolk and beat it well.

Next add all the dry ingredients and combined it evenly to form a dough.

Roll out the dough and mold it to your preference. Baked in a oven over 180C until it is turn golden brown.

The cookies is now ready to be eaten.

Results for cookies

Color : Light Brown
Flavor : Sweet
Odor : Aromatic
Texture : Crunchy

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.

First Class - 27 Jan 2010

ANGEL CAKE

Today was our group's first practical class in the kitchen, we started out with a briefing given by Miss Nina about our class and what preparation we need for this whole semester.

Later she gave us a manual of the tasks we need to do for today's class. Today's experiment was about cakes. We are doing some sort of a small research to see the results of the cake by doing some experiment for an instance, what will happen to the cake if we added an extra ingredient, or we over do the steps etc.




This was the recipe that we received from our lecturer Miss Nina. But some changes has been made on that day such as we did not use an electric mixer instead we use a wire whisk.

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10g Sugar
15g Cake Flour
41g Egg Whites
32g Sugar
1.0g Cream Of Tartar
0.1g Salt

Preheat oven to 350F(177C) except for procedure 6,which has separated baking directions.
Line the bottom of each individual loaf pan (6"x21/2"x2") with wax paper cut to just fit.
DO NOT grease the sides of the pan

Sift flour and first weight (10g) 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 32g sugar. Beat whites until peaks just bend over. Sift 1/4 of the flour-sugar mixture over the whites. Fold in gently with 10strokes using a rubber spatula. Sift the second 1/4 of the flour-sugar mixture over the whites and fold in gently with 10strokes, followed by the same process for the third addition. Sift the final 1/4 of the flour-sugar mixture over the foam and fold 20strokes to completely blend the mixture. (making a total of 50 folding strokes with the rubber spatula). Gently push and weight 99g 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. Bake until the surface springs back when touched lightly with a finger (~30minutes). Record the baking time. Cool in an inverted position with air circulation under the pan. When almost cool, remove from the pan.

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Our group were assigned to do two tasks.

1st task : Over-beating :- Prepare the basic formula, but beat the whites until they are brittle and dry.

AND

2nd task : No cream of tartar :- Prepare the basic formula, but omit the cream of tartar.


1'st task ingredients

2'nd task ingredients

Faaiz chosed to do the 1st task, whereas Kak Nor did the second. While they were busy, Puteri prepared the ingredients and was in charged to follow the steps and procedures for both task. So all members was not left out and had something to do during the class.

Over-beaded egg whites

The complete batter of the Over-beaded egg whites(left) and the No Cream Of Tartar(right)

After the batter was complete, the pan must first be layered with a grease paper at the bottom. We distributed the batter accordingly,following what was told in the manual.
At first we thought that we should weight the ingredients. But later found out that each mixture was perfectly enough to fit a pan. So instead of weighting it,we just pour all the batter into the greased pan.

Kak Nor greasing the bottom of the pan before laying it with grease paper.

Pouring the batter into the pan.

After all the batter was poured into the baking pan, we then sits the cake on the aluminium tray and placed it into the oven to bake for 30minutes. After the cake was turn golden/light brown, it is then ready to be examine.





The cake looks like after 20minutes in the oven.
This is the result of the over-beaded egg whites cake.
This is the cake that we didn't add in the Cream Of Tartar.


After about 3minutes or so, the cake begins to shrink from its normal size. We then tasted it and record the results of the cakes. (results is placed below)



No Cream Of Tartar
Over-beaded egg whites

This is what the cakes looks like after 5minutes, it seems as the cake is easily separated from the baking pan.

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Over-Beat Egg

Baking time : 35minutes

Volume : Decreased after 2minutes

Exterior : Color - Very light brown

Shape- Flat

Texture Of Crumb : Soft

Tenderness : Soggy & Chewy (3times)

Comments : A little bit sour

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No Cream Of tartar

Baking time : 35minutes

Volume : Decreased after 2minutes

Exterior : Color - Light brown

Shape- Quite flat

Texture Of Crumb : Brittle & Hard

Tenderness : Soggy & Chewy (5times)

Comments : Chewy but sweet