Tuesday, February 9, 2010

2nd week of food innovation and design class

EXPERIMENT-WHEAT GLUETEN OBJECTIVES.
BASIC FOMULA-GLUTEN BALL
11OG(1c) Flour
60ml(1/4c) Water

METHOD
In this experiment, we change the flour to bread flour. Use a fork to stir the dough that forms as the water is added to the flour. Add only enough water to make stiff dough. Use less that than 60ml if necessary to make dough. Record the exacts amount of water used. Wait until the dough vigorously for 5 minutes.
Then put the ball into muslin cloth. Hold the wrapped under slow stream water until the water runs clear as it drain from the cloth. When the water look clean. Open the scrape the cream colored scrape together.
Before baking the gluten balls, our members manipulate the various types to experience their elastic and cohesiveness. Then the balls should be weighing. Bake the balls on foil in oven preheated 232°c. After baking 15 minutes ,turn temperature to 150°c and continue baking another 30 minutes. Cool briefly before weighing and measuring the volume. Cut in half to reveal the interior.

ingredients

1st step

2nd step

final step

finally..

Experiment 2- Yeast Bread
OBJECTIVE – Explain the procedure to making yeast dough.
_ Identify of various type of flour.
BASIC FOMULA – BREAD
INGREDIENT
7g(1pkg) YEAST
118ml WATER AT 35°c
4g SHOTERNING
6g SUGAR
3g SALT
200g ALL PURPOSE FLOUR

METHOD
In this experiment we use 200 strokes kneading, with prepare the basic formula, but knead the dough 200 times. Be sure to maintain the same kneading technique and pressure throughout the process. Add yeast to 59ml water in 35°c. Then melt the shortening and then add into yeast water mixture. Then adding flour while mixing slowly with wooden spoon.
Add just enough flour to make a very soft paste. Beat with spatula until smooth. Then add more flour to make smooth, non sticky, rather soft dough. Then place in a bakers large to allow the dough to double in size and cover with aluminum foil.
Let’s rise 30 minutes in a water bath maintained 32°c. Punch dough down after estimating the volume of the risen dough. Return to the water bath and lets rise until double in volume. Meanwhile preheat the oven to 220°c and then bake it for 15minutes.