About Us..

Assalammualaikum and hello..welcome to our blog that we do for our weekly assignment in food innovation class kitchen:) Our lecturer in this semester is Chef Zaid very smart and friendly guys.. Our group member name is Dalila,Syina,Fahmi n Fiza(Dffs).. We taking diploma culinary art at UniRazak2009^-^ Like to share our knowledgeable about food and experiment... Hope you all like to comment and give your opinion :) and thanks a lot to all watching and commented...

Sunday, February 13, 2011


Experiment (Episode 2)

Basic formula: Bread

Yeast (dry) 7g
Water at 35ºC 118ml (1/2c)
Shortening 4g (1 tsp)
Sugar 6g
Salt 3g (1/2tsp)
All purpose flour 200g (17/8c)


Stir water together into the yeast. 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. Slowly place the flour into the liquid and add just enough flour to make a very soft paste. Beat the dough until smooth. Knead the dough on a 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 90º and repeating the process until 100 kneading strokes have been completed. Very lightly coat the dough with oil. Place in a baker large enough to allow the dough to double in size and cover with aluminum foil. Let rise 30 minutes in a water bath maintained at 32ºC (90ºF). Punch dough down after estimating the volume of the risen dough. Shape into a loaf and place in a greased loaf pan 5 ¾x 3 ½ x 2. Return to the water bath and let rise until double in volume. Meanwhile preheat the oven to 220ºC (425ºC). Bake for about 15 minutes (until bread sounds hollow when tapped). Remove from pan immediately and cool on a wire rack.


The different 100strokes and 200 strokes kneading:

Tuesday, February 8, 2011

Episode 1(ngel cake)

Basic formula (Angel Cake)

Ingredients A:
Sugar 10g
Cake flour 15g

Ingredients B:
Egg whites 41g
Sugar 32g
Cream of tartar 0.6g
Salt 0.1g

The instructions:
1. Preheat oven to 177ºC.
2. Line the bottom of each individual loaf pan (5"x21/2x2) with wax paper cut to just fit. Do not grease the side of the pan.
3. For the ingredients A. Sift flour with sugar together and set aside.
4.Lets start for the ingredients B.Beat the egg whites together to the foamy stage, using an electric mixer (same kind for all part of the experiment).Unless indicated differently in a specific series, add the cream of tartar and salt (if it were being used, flavoring would be added with the cream of tartar).
5. Continue beating on the faster mixer setting while gradually adding 32g sugar. Beat the whites until the peaks just bend over.
6. Sift 1/4 of the flour-sugar mixture over the whites. Fold in gently with 10 strokes using a rubber spatula.(do the same procedure 3 times)
7. For the final procedure do the same procedures except strokes change to 20 times.
8. Gently push and weigh 99g of the batter into the pan.
9. Finish all of the cakes being baked in one oven before placing them all in the oven at the same time.

>Experiment 1:

*Before the task...

-No cream of tartar-

*During the task…

-Prepared all the ingredients without cream of tartar.

-Start baking: 3:09pm

-Weight: 99g

-Texture: Soft n smooth (not so swell).

*After the task…

-Finished: 3:52pm

-Weight: 79g

-Texture: Soft and brown color.

-Taste: Sweet.

-Texture of crumb: -

-Tenderness (chews): 13times

-Baking time: 43minutes

>Experiment 2:

*Before the task...

-Double cream of tartar-

*During the task…

-Prepared all the ingredients (double of cream of tartar).

-Start baking: 3:23pm

-Weight: 99g

-Texture: Soft n swell.

*After the task…

-Finished: 4:48pm

-Weight: 79g

-Texture: Crack and brown color.

-Taste: Sweet and sour.

-Texture of crumb: Crack

-Tenderness (chews): 11times

-Baking time: 1hr 30 minutes

>Experiment 3:

*Before the task...

-All purpose flour-

*During the task…

-Prepared all the ingredients (using all purpose flour).

-Start baking: 3:59pm

-Weight: 99g

-Texture: Soft n swell

*After the task…

-Finished: 4:25pm

-Weight: 89g

-Texture: Crack and brown color.

-Taste: Sour, salty and bitter.

-Texture of crumb: Crack

-Tenderness (chews): 20times

-Baking time: 26minutes