AHMAD AZRI BIN ZAINAL
KJC 0850095
MUHAMMAD FAHMI BIN ABDUL LATIFF
KJC 0870322
MUHAMAD AMMAR BIN BAHARON
KJC0870326
Introduction
In the first experiment, our group have given a task to varying the cream of tartar in the instructional recipe of Angle Cake. We just need to follow as the basic formula of the angle cake but in the amount of ingredient and different of procedure. As the result, we can see in the table of result according to the different procedure with comment from other group from their experiment.
Instructional Recipe – Part A ( No cream of Tartar)
Angle Cake
Ingredient
Sugar 10g
Cake Flour 15g
Egg whites 41g
Sugar 32g
Salt 0.1g
Procedure
1. Prepared the mise en place.
2. sift the flour and weight 10g sugar together and a set aside.
3. beat the egg whites together to the foamy stage with using the electric mixer.
4. beating on the fastest mixer setting while gradually adding 32g sugar. Beat the whites until the peaks just bend over.
5. Sift ¼ of the flour-sugar mixture over whites. Fold in gently with 10 strokes using a rubber spatula.Sift the second ¼ of the flour-sugar mixtures over the whites and fold in gently with 10 strokes, followed by the same process for the for the third addition.
6. Lastly sift the final ¼ of the flour-sugar mixture over the foam and fold 20 strokes to completely blend the mixture (making a total of 50 folding strokes with the rubber spatula).Gently push the batter in the baking pan. Finish all of the cakes being baked in one oven before placing them all in the oven at the same time.
7. Baked the cake in the oven in the 350 F (177 C) over 30 minutes.
Instructional Recipe – Part B (Double cream of Tartar)
Angle Cake
Ingredient
Sugar 10g
Cake Flour 15g
Egg whites 41g
Sugar 32g
Cream of Tartar 0.6g x 2 = 1.2g
Salt 0.1g
Procedure
1. Prepared the mise en place.
2. sift the flour and weight 10g sugar together and a set aside.
3. beat the egg whites together to the foamy stage with using the electric mixer.
4. Then, add double cream of tartar in the first part of the experiment.
5. beating on the fastest mixer setting while gradually adding 32g sugar. Beat the whites until the peaks just bend over.
6. Sift ¼ of the flour-sugar mixture over whites. Fold in gently with 10 strokes using a rubber spatula.Sift the second ¼ of the flour-sugar mixtures over the whites and fold in gently with 10 strokes, followed by the same process for the for the third addition.
7. Lastly sift the final ¼ of the flour-sugar mixture over the foam and fold 20 strokes to completely blend the mixture (making a total of 50 folding strokes with the rubber spatula).Gently push the batter in the baking pan. Finish all of the cakes being baked in one oven before placing them all in the oven at the same time.
8. Baked the cake in the oven in the 350 F (177 C) over 30 minutes.
Treatment | Baking Time | Volume | Exterior | Texture of Crumb | Tenderness (#chews) | Comments | |
Color | Shape | ||||||
1. Folding a. 20x | 14 min | Less | Brown | Flat | Bad | Stick together | Bad |
b. 50x | 15 min | Maintain | Brown | Small crack | Bad | Stick together | Recommended |
c. 80x | 16 min | More | Dark Brown | Over crack | Very soft | Very soft | Just Nice |
2.Beating a. Under | 20 min | Maintain | Light Brown | Just nice | Soft | Not so chew | Recommended |
b. Over | 20 min | Less | Pale Brown | Shrinking | Soft | Soft | Not really good |
3. Cream of Tartar a.None | 30 min | Maintain | Light Brown | Crack | Too soft | Easy to chew | Sweet as Cotton Candy |
b. 2x | 30 min | Maintain | Golden Brown | Well Baked | Not too soft | Smooth chew & melt in mouth | Sweet as Bahulu |
4. Flour a. All purpose | 15 min | Maintain | Brown | Lots of air hole | Just good & nice | Tender | Sweet salted |
b. 66% cake | 15 min | Flat | Light | Fine | Sticky | Sticky | Fine |
c. 133% cake | 15 min | Maintain | Light | Fine | Sticky | Soft | Fine |
d. Cornstarch | 15 min | Maintain | Over cooked | Very Fomy | Sticky | Oversoft & Sticky | Not Enough Taste |
5. Sugar a. 80% sugar | 25 min | Overflow | Brown | Over fine | Fine | Chew | Sweet |
b. 120% sugar | 25 min | Less | Normal | Fine | Sticky | Chew | Recommended |
c. 162% sugar | 25 min | Maintain | Light Brown | Very bad | Sticky | Sticky | Sweets |
Conclusion
Cream of tartar is important to stabilize the white eggs and sugar to became the meringue .
good job...
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