Cream Caramel Brownies - Week 1

(EXPERIMENT 1)

The first experiment, we’ll combine the two recipes and bake (water bath).

This is the ingredient for cream caramel:

A
Water	50ml
Castor Sugar	100gm
B
Castor Sugar	100gm
Egg	2nos
Egg Yolk	4nos
C
Fresh Milk	250ml
Essence Vanilla	¼ tsp
Yellow colouring	A bit

Preparation :            Hot the saucepan and put ingredients A after it turn into brown, switch of the fire and add water. Then put in cases. Let it cold and set aside.    Mix B ingredients with whisk. Whisk slowly and make sure it is not bubbling.   Then combine C ingredients and pour into the custard cases.   Bake by using steam-bake method, for about 1 hour in 180’c.

This is the ingredients for chocolate brownies:

A
Margarine	125gm
Castor sugar	100gm
B
Egg	2nos
C
Cocoa powder	50gm
Cake flour	200gm
Soda bicarbonate	5gm
Baking powder	5gm
D
Fresh milk	200ml
Whipping cream	50ml
E
Chocolate chip
Almond nips

Preparation :         First beat the ingredients A until we get the creamy method.   Then pour ingredient B and beat slowly.   After it becomes creamy, put the ingredient C slowly and continue beat.   And pour ingredients D slowly and continue beat .   Last, add the chocolate chips and almond nips.

This is the ingredient for cream caramel

This is the ingredients for chocolate brownies

Hot the saucepan and put the milk and sugar.

Add essence vanilla.

Beat the eggs. And pour into the milk.

First put butter into a big mixing bowl.

Then add sugar.

Beat the butter and sugar until it becomes creamy method. Then pour eggs and beat  again.

Add cake flour.

Add cocoa powder.

Add almond nips.

Combine the brownies ingredients and cream caramel ingredients then mix together.

Pour into a square mole.

Preheat oven. Water bath.

After bake.

And this is the result after we combine the two of the ingredients. From this experiment, we are not satisfied with it because the texture are to oily and the taste are to mild. 

THANK YOU ;)

Crust Pie

This experiment will give a different task from other groups. The objectives of this experiment:- 

•  Evaluate two crust pies, with particular emphasis on evaluation of the crusts.
•  Identify techniques that are helpful in minimizing the soaking of pie crusts.

This are the basic formula for crust recipes.

Ingredients : -

2 crust pie

110g All purpose flour

2g Salt

60g Shortening

40ml Water

Method :-

The ingredients.

Fruit Leather

Fruit leather

Ingredients

2 ½ cup kiwi (hulled and cut in half)

25g Sugar

OR

3 cup kiwi

90ml Water

75g Sugar

0.8g Cinnamon

Basic Formula:

Sugar

The ingredients

Peel the skin

Peel the kiwi. Cut it into small pieces.

Put the kiwi on the robot coupe

Puree fruit in blender until smooth. Pour the sugar and water.

Pour the mixture onto the tray.

Then, flatten the mixture with spatula.

Dry in oven at 176oF (80oC) until completely dry and no longer sticky (approximately in 3 ½ hours).

Remove from parchment paper and roll up.

Wrap the roll tightly closed plastic bat or container.

Basic Formula:

Honey

The ingredients.

Puree fruit in blender until smooth. Pour the honey and water.

Pour the mixture onto the tray.

Then, flatten the mixture with spatula.

The Results:

Treatment	Colour	Flavour	Tenderness	Texture
Strawberry, Sugar	Maroon	Sour	Hard	Crispy
Strawberry, Honey	Maroon	Sour	Soft	Chewy
Peach, Sugar	Pale Yellow	Sweet Sour	Hard	Crispy
Peach, Honey	Pale Yellow	Sweet Sour	Soft	Chewy
Kiwi, Sugar	Yellow Brown	Sour	Hard	Crispy
Kiwi, Honey	Yellow Brown	Sour	Soft	Chewy
Dragon Fruit, Sugar	Red Purple	Tasteless	Wet	Wet
Dragon Fruit, Honey	Red Purple	Tasteless	Crispy	Wet
Apple, Sugar	Pale Brown	Sweet	Soft	Wet
Apple, Honey	Pale Brown	Sweet	Soft	Wet