lab test 2

Bread is a staple food prepared by 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 on an unoiled skillet. It may be leavened or unleavened. Fresh bread is prized for its taste, aroma, quality and texture.Retaining its freshness is important to keep it appetizing.

BASIC FORMULA FOR BREAD

Yeast Dry 7g

Milk 118 ml
Shortening 4g
Sugar 6g
Salt 3g
All purpose flour 200g

For this test we have to using milk in place of the water.
For the first we prepare the ingredients and heat up the oven.



Then boil the milk for a while.






After that, we put the shortening in the bowl and the we put it on the pan then we put the water into the pan and heat it up until it melt.








We put yeast into the milk.



Then, we put the shortening into milk.



Then, we put sugar and salt into the flour.



We take a bowl and put the milk into it.



Then, we put the flour and milk into it slowly and stir it.













Knead the dough for 100 times until it soft and non-sticky.







lastly, baked it about half and hour .

kitchen test one

Making an experiment to varying the amount and type of flour

Basic formula to baking an ANGEL CAKE

• 10 g sugar
• 15 g cake flour
• 41 g egg whites
• 32 g sugar
• 0.6 g cream of tartar
• 0.1 g salt

For the first week test, what we have to do is making a cake. We have to do some experiment which are varying the amount of beating of the white and varying cream of tartar. Foe the first experiment, already complete cake mixture not enough like those request. Second experiment, we requested to not use cream of tartar in that cake.

FIRST TEST

-Overbeating

For the first test we have to prepare the basic formula, but beat the whites until they are brittle and dry.

REPORT


After we done our baking, we have to record our product.


Baking time : 27 minute
Volume of product : Decrease in high
Exterior
-Colour : White pearl
-Shape : Chew
Texture of crumb : Dough
Tenderness : Medium smooth




SECOND TEST


-No cream of tartar


Second test we have to prepare the basic formula, but omit the cream of tartar.

We have to record our product.

REPORT

Baking time : 30 minute

Volume of product : Increase

Exterior

-Colour : Light grayish

-Shape : Wet + Smooth

Texture of crumb : Crunchy

Tenderness : Hard to chew