F.I.D Weekly Report

GROUP MEMBER
FOO JIA JUN      KJC0950134
YEW CHI JOON KJC0950155
MUHAAMAD ADIB KJC0950239
NUR ALI AZRI KJC0970135

01/27/2011 


Chef Zaid has given a experiment 7.6- ANGEL CAKES


Basic Formula- ANGEL CAKES
10g Sugar
15g Cake Flour
41g Egg Whites
32g Sugar
0.6g Cream of tartar
0.1g Salt


We have given Task
4b-Decreased cake flour to total of 10g
4c-Increased cake flour to total of 20g
4d- replace with 15 g of corn starch


Before the task- Preparing basic formula
It was quite confused when we preparing the formula, until Chef Zaid give us full detail about our task. =)

=)

During task

After some guide from Chef Zaid, we started our experiment.

Chef Zaid helping us =)

Folding the cream

After folding strokes, this is the looks of the flour

After the task

Our product =)

This is 4b, decreased cake flour. The cake cracked because the amount of sugar is higher then the flour itself

This is 4c, increased cake flour. Cake flour is higher then sugar

This is 4d, cake flour replace with corn starch. As result even smoothen the corn starch before baking, but the result end up the surface of the cake is not even when baking complete.

Group Picture =)

Report Book

Treatment	Baking time	Volume	Exterior		Texture of Crumb	Tenderness (# of chews)
			Colour	Shape
4. Flour     b. 66%	37 minutes	70g	white	Crack	Crack	10
c. 133%	37 minutes	70g	Brown	Smooth	Soft	12
d.cornstarch	37 minutes	65g	Pale Brown	not-smooth	Soft	13

Conclusion: The experiment really teach us that how the ingredients effect the products during final process, and chance to test other group product. And we exchange information about our products.