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
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