our 1st experiment :)

27/January/2011

Thursday

8.30 am-1.30 pm

First experiment – Angel Cake

 Hye chef J

again, sory for the late update

-> This is our first experiment which is Angel Cake. In this experiment we do have given a different task from other groups and this is the objective :

S  The best method for making an angel cake with optimum texture, volume, and tenderness.

S  Evaluate angel cakes according to accepted standards.

S  Relate the effect of mixing to the texture ,volume, and tenderness of angel cake.

S  Explain the role of cream of tartar in an angel cake.

S  Interpret the inter relationship of sugar (or alternative sweetener) and gluten development in angel cake.

S  Relate the effect of foam development on texture, volume, tenderness of angel cake.

S  Explain the influence of baking condition determining quality of angel cake.

S  Compare the merits of all purpose and cake flour in preparation of angel cake.

The Basic formula of Angel Cake

Ingredients :

10g           Sugar

15g           Cake Flour

41g           Egg Whites

32g          Sugar

0.6g         Cream of Tartar

0.1g          Salt

METHOD :

S  Preheat oven to 350F (177c) except for produce 6 which has separate baking directions. Line the bottom of each individual loaf pan (5” x 2 ½” X 2) with wax paper cut to fit. Do not grease the sides of the pan.

S  Sift flour first weight (10g) of sugar together and set sides.

S  beat the egg white together to the foamy stage , using electric mixer (same kind for all parts of the experiments)

S  Unless indicated differently in a specific series, add the cream of tartar and salt (note: if it were being used, flouring would be added with the cream of tartar) continue beating on the faster mixer setting while gradually adding 32g sugar.

S  Beat the whites until the peaks just bend over. Sift ¼ of the flour-sugar mixture over the whites.

S  Sift the second ¼ of the  flour-sugar mixture over the whites and fold in gently with 10 stokes, followed by the same process for the third addition

S  Sift the final ¼ (making a total of 50 folding strokes with the rubber spatula.

S  Gently push and weight 99g of the better into the pan.

S  FINISH ALL of the cakes being baked in one before placing them all in the oven at the same time. Bake until the surface springs back when touched lightly with air circulating under the pan. When almost cool, remove from the pan.

-> As we mention before this we have been given a different task from others groups. Here are the task that has been given by Chef Zaid :

CREAM OF TARTAR : 

PROCEDURE

VARYING CREAM OF TARTAR

a. NO CREAM OF TARTAR- he basic prepare the basic formula, but use all purpose flour in place of cake flour.

b.DOUBLE CREAM OF TARTAR-prepare the basic  formula, but use double (1.2g) cream of tartar.

-> Here are some of the pictures that we manage to take :)

The angel cake before baking :

Double cream of tartar

Using all purpose flour

No cream of tartar

And here are the pictures after baking :  

No cream of tartar

Double cream of tartar

(sorry because we captured this picture while we trying the angel cake :) )

Using all purpose flour

And this is the record after we are done doing the angel cake :

Treatment		Baking time	Volume		exterior			Texture Of crumb	Tenderness (chews)
					Color	Shape
1.FOLDING
a.  20x		30m	73gm		Golden Brown		Crack	Crunchy	8
b. 30x		30m	85gm		Golden Brown		Crack	Crunchy	9
c. 80x		30m	93gm		Golden brown		Crack	Moist	5
2.BEATING
a. Under			89gm		Golden Brown	Crack		Moist	5
b. Over			87gm		Light Brown	Crack		Crunchy	7
3.CREAM OF TARTAR
a. None		25m	53gm		Off white	Crack		Soft	Once
b. 2x		25m	54gm		Off white	Crack		Soft	Once
4.FLOUR
a. All purpose flour	25m		53gm	Off white		Crack		Soft	Once
b.66% cake	23m		96gm	Brown		Crack		Soft	Once
c.133% cake	23m		90gm	Brown		Crack		Chewy	20
cornstarch	23m		95gm	Brown		No crack		Chewy	15
5.SUGAR
a.80% sugar	30m		89gm	Light brown		No crack		Soft	13
b.120% sugar	30m		86gm	Light brown		Crack		Moist	15
c.162% sugar	30m		80gm	Golden brown		Exceed crack		Chewy	17

From the task that we get we can make the conclusion that :

a) when we use double cream of tartar the weight of the angel cake has become increase but the texture, shape, tenderness and colour are still same.

thats all for this post

see you in the next post

from us

-SyedBulanFaraJia-
BFF