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...

Wednesday, April 27, 2011



Assalammualaikum and hello…

Alhamdulillah……we already done do this report for our subject Food Innovation and Design 2011 to writing all about of information for this project. Firstly thank you to Allah give us power and an idea to complete this report. Then, thank for our lecturer Chef Zaid because always care and give his advice every week and monthly to us until we finish this work without give-up and always be patient with all our behavior during the class. He is very talented chef and knows how to handle his student very well and make all of student become the best and keep making the improvement every week. Thank you to our parent, each group member and all of friends always support and providing their opinion to our product every week to we making improvement and learn from our mistakes. Finally, we already done and success to produce the best product after five week experiment with the joint effort during this. Thank you and hope you are enjoy reading with this report…welcome...J

Ring doughnuts are formed by using a doughnut cutter, which simultaneously cuts the outside and inside shape, leaving a doughnut-shaped piece of dough and a doughnut hole from dough removed from the center. Doughnuts can be made from yeast-based dough for raised doughnuts or a special type of cake batter. Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20%, but they have extra fat included in the batter before frying. Cake doughnuts are fried for about 90 seconds at approximately 190 °C to 198 °C, turning once. Yeast-raised doughnuts absorb more oil because they take longer to fry, about 150 seconds, at 182 °C to 190 °C. Cake doughnuts typically weigh between 24 g and 28 g, whereas yeast-raised doughnuts average 38 g and are generally larger when finished. After frying, ring doughnuts are often topped with a glaze (icing) or a powder such as cinnamon or sugar. Styles such as fritters and jam doughnuts may be glazed or injected with jam or custard. As well as being fried, doughnuts can be completely baked in an oven. These have a slightly different texture from the fried variety with a somewhat different taste due to the lack of absorbed oil and so have a lower fat content. The fried version may sometimes be called "fried cakes".
So, we just change this recipe making from the sweet and smooth dough combines with the cocktail, fruits and nuts. The type of variety cold food or will categorized as dessert. The taste is not so sweet and little creamy by fresh milk. The interior of cell is soft and colorful color from cocktail fruits. The history of product begins when one of the days we making doughnut for the club and one of us want to drink a cocktail milk while we are working to prepare the dough and suddenly the idea is created. Then we just name it cocktail doughnuts. Then we added a little flavor with crunchy walnuts and topped with the sweet sauce making from the custard and oreo biscuits.

  • The inclusion of vitamin D in such a protein rich diet will also take care of your skin and reduce the risk of cancer effectively.
  • Good source of fiber potassium, vitamin A, C, B6, E and foliate.

Week 1

Week 2

Week 3

Week 4

Week 5



Week 1
  • Topping with oreo custard.

Week 2
  • Change to custard sauce and topping with oreo biscuits.

Week 3
  • Add sweet potato into the dough.

  • Still using sweet potato and topping with chocolate cooking.

Week 5
  • Lastly, we add canned peach and grapes into the dough. Serve with custard and chocolate sauce at the top.


1.00pm Start to preparation the mice-en-plast.

1.30pm Rest the dough until 30minutes

2.00pm Shape the dough and start cooking

3.00pm Garnish the doughnut

4.00pm Event start. 2 of our group member standby at the kitchen, meanwhile the other 2 were making preparation at the event room. The event running perfect and the event runs smoothly .Each group that present with their own creativity on the small table. When the guest that taste our food product, they can commented and write their opinion into the comment card.

We start to clear and clean our station. Then Chef Zaid gives us some comment about the event. To keep the memory of this class we snap picture with our friend and beloved lecturer, Chef Zaid. We satisfy with the feedback we get from the guest.



Before the event start we detect that our material is insufficient. However, we have patience and try to calm down and get a view of our chef. Alhamdulillah with the help of chefs this problem is settled.


Texture: Try to smooth the dough.
Sauce: Serve the hot chocolate together.
Taste: Try to variety the taste of sauce such as sweet sour, little spicy and cold filling.


We are very happy because this subject is established. During this class we learn many science of food and get knowledge from our experiment that satisfied with our product that we have provided and will try generate improve if there is more chance. Hope we can produce and marketed one day with our own market. Insyaallah…


Chef Zaid Abdul Razak (our lecturer food innovation & design)
Hasiah Hashim (mother of classmate Iza Rahim)

Thursday, April 7, 2011

Cocktail DougHnuT......versiOn 2

Prepare all the ingredients:

Dough Ingredients: Quantity:

All-purpose flour 700gm
Cocktail fruits 1 cup
Yeast 1 packet
Warm water 1 bowl
Egg 3nos
Butter 125gm
Walnut 1cup
Raspberry 1cup
Blueberry 1cup
Milk 400ml
Sugar 100gm
Salt 1 spoon

Firstly, place the flour into the one large bowl.

Then, added warm water into dry yeast. Stir.

Place sugar and salt into flour.

Add butter together.

Place egg together.

Mixture the dough together with yeast and milk slowly.

Knead the dough using your hand until smooth and tenderness.Wrap and omit until one hour.

After one our add the cut of walnut and fruits together into the dough.

Shape the dough into small roundel and make small hole at the middle.

Deep-fry the dough using moderate of heat.

When the color of doughnut turns to golden brown sieve and place into one plate.
Lastly, topped with the oreo sauce.

Ready to serve and eat.


Custard sauce: Quantity:

Custard flour 2 spoon
Milk 200ml
Sugar 3 spoon
Oreo 1/2 cup

• Heat the deep-pan fry and place the sugar into moderate of heat.
• Add milk and custard flour. Stir properly.
• Off the fire stir slowly about 5 minutes and add the oreo.
• Place into the one bowl.
• Serve together with doughnut.

Wednesday, April 6, 2011

CoCtaiL DouGhnUTS...

Prepare all the ingredients:

Dough Ingredients: Quantity:

All-purpose flour 1000gm
Cocktail fruits 1 cup
Yeast 1 packet
Egg 3nos
Butter 125gm
Walnut 1 cup
Raspberry 1 cup
Blueberry 1 cup
Milk 400ml
Sugar 100gm
Salt 1 Tbsp

Place the all-purpose flour into the one large bowl.

Mix flour, sugar and salt in a bowl.

Pour warm water into dry yeast. Stir

Add butter into flour. Mixed it properly until mixture.

Place egg, yeast and milk into the dough.

Knead the dough with your hands properly until smooth.

Wrap the dough and omit for one hour into the room temperature.

Then after 1 hour place walnut and fruits into the dough.

Shape the dough into small roundel size and make a hole in the middle.

Deep-fry the doughnuts into medium heat of temperature.

When the color turn to golden brown. Sieve and place into the one plate and top with their sauce.

Method of Oreo sauce:

• Heat the deep-pan fry and place the sugar into moderate of heat.
• Add milk and custard flour. Stir properly.
• Off the fire stir slowly about 5 minutes.
• Place into the one bowl and add the Oreo on the top.