8th experiment

Mixed fruit experiment

This week is our final week of experiment product.  Today chef zaid given us 3 ingredients, that is papaya, apple, orange. The product is to mix all into a dough and attempt to make a chips



Basic formula

125 grams butter

325 grams all purpose flour

20z egg

1tsp baking soda

1tsp salt

2 cups chocalate chips

2tsp vanila extract

juice from one orange( change every week)

orange zest

170 grams sugar

170 grams brown sugar

During the task

Basic formula

 

 

 

cutting the apple into slices

taking the orange zest

papaya slice

After mixing the ingredient the to dough

Papaya, apple and orange zest mixed

Finishing product

Conclusion
The taste was not that good, is sour and salty. mixed this 3 fruit is not a good choice, our colleague still prefer our durian cookies. Texture still ok.

7th experiment

7TH EXPERIMENT


Durian chocolate chips




We will starting our 7th experiment this week, all food product is base on our own research and own recipe. We will conduct same recipe but different method and different main ingredients.




Basic formula

125 grams butter

325 grams all purpose flour

20z egg

1tsp baking soda

1tsp salt

2 cups chocalate chips

2tsp vanila extract

juice from one orange( change every week)

orange zest

170 grams sugar

170 grams brown sugar

During the task

Conclusion

The taste was heavy then other chips, it was great. Other colleague very like it, we will doing it for our final product 

6TH EXPERIMENT

6TH EXPERIMENT
Banana chocolate chips


We are preparing our next experiment, banana chocolate chips


Task
1. Change the orange with banana
2. Test the watery of the product
3. texture of the product


The basic formula

25 grams butter

325 grams all purpose flour

20z egg

1tsp baking soda

1tsp salt

2 cups chocalate chips

2tsp vanila extract

juice from apple( change every week)

apple

170 grams sugar

170 grams brown sugar

During the task

Basic formula

butter

adding banana

Finishing product

Conclusion

1. The taste was few

2.Texture was ok

3. Banana have water that made the chips softer

5th EXPERIMENT

5TH EXPERIMENT


Apple Chocolate chip


This week we will prepare our 2nd experiment which is apple chocolate chips.

Task
1. change the orange with apple
2. the taste of the product
3.readjust the formula

The basic formula

125 grams butter

325 grams all purpose flour

20z egg

1tsp baking soda

1tsp salt

2 cups chocalate chips

2tsp vanila extract

juice from apple( change every week)

apple

170 grams sugar

170 grams brown sugar

During the task

This is our ingreditns

Sepearate the flour, which mix with salt , baking soda and flour

Butter and sugar

finish the blend

Final task and finishing 

Conclusion
 Although we put many apple blend inside, there only a few taste of the apple, and salty too. So we need decrease the salt and increase more apple blend. product quite satisfiability.

4TH EXPERIMENT ~Orange chocalate chips

4TH EXPERIMENT ~Orange chocalate chips


We will starting our own experiment this week, all food product is base on our own research and own recipe. We will conduct same recipe but different method and different main ingredients.

The original formula  

125 grams butter

325 grams all purpose flour

20z egg

1tsp baking soda

1tsp salt

2 cups chocalate chips

2tsp vanila extract

juice from one orange( change every week)

orange zest

170 grams sugar

170 grams brown sugar

Here are the picture of the process

Conclusion

The cookies was quite unsuccessful, because it very salty and not Cruz enough. But the orange taste have. overall is ok, need to reduce the salt. The basic formula from starting lack of measurement. 

FRUIT LEATHER ( 3RD EXPERIMENT)

In our third experiment we have to do fruit leather. Each group has been given a different task to complete this assignment. As usual we have a short briefing with our chef Zaid about this experiment.

Objectives of the experiment

1. Identify the reasons for the procedures used in drying fruits and vegetables.
2. Compare the cost and the quality of home-dried with commercially dried fruits.
3. Evaluate the use of ascorbic acid in retaining color in dried products.
4. Compare the quality of products dried under the conditions tested in the experiment.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   THE BASIC FORMULA OF FRUIT LEATHER

   Ingredients

   21/2c -kiwi,hulled anin half
   25g-sugar

   
   

   
   

   
   

   
   

   Method to make FRUIT LEATHER

   
   

   Puree kiwi in blender until smooth. Stir in the sugar. Line jelly roll pan with aluminum foil and fasten it to edges with masking tape. Spread the fruit evenly in the pan. Dry in oven at 100°C until completely dry and no longer sticky (approximately 12 hours). Remove from aluminum foil and roll up. Wrap the roll tightly in aluminum foil and store at room temperature in a tightly closed plastic bag or container. Note: Apple leather can be made using 1 ½ lb of apples (peeled, core and pureed), 90 ml water, 75 g sugar, and 0.8g cinnamon.

   
   

Picture of the experiment

Result