FID Lesson 2
Breads @ Gluten Ball
Shuffle or Boogie Everyone
Introduction
Salam And Hello to all our fellow Readers
Our second class is about breads. Our Class was given an assignment or experiment to know what is the best amount of ingredients to make a bread and putting extra additional ingredients in the breadbut in this class, our Group was given an easier task and that task is to make Gluten ball. So our Lecturer, Chef Zaid gave special tasks to each group to make breads while ours the gluten ball. These are the Objectives that our class received from him.
Objectives
Basic Formula - Gluten Ball
Making The Gluten Ball
Our Group Task
As we said earlier on the introduction, our group we're given task to do gluten ball out of 3 types of flour. The All Purpose Flour, Bread Flour and Cake Flour. Our group also needed to bake it.
As we said earlier on the introduction, our group we're given task to do gluten ball out of 3 types of flour. The All Purpose Flour, Bread Flour and Cake Flour. Our group also needed to bake it.
Baking Conditions
Our Gluten balls we're baked in a preheated oven about 150C (350F) for about 30-40 minutes. Before we baked them, we separated them so that we won't get mixed up with one another.
The Experiments
Here are some of the pictures during our experiment/class
Raw all purpose flour gluten
Raw bread flour
Raw cake flour
to separate the gluten from the flour
we have to wrap the ball of flour into a clean cloth
The Ready baked all purpose flour gluten
The Ready baked bread flour gluten
The Ready baked cake flour gluten
The gluten cut in half
all purpose flour's inside texture
Bread flour inside texture
Cake flour inside texture
Experiments Result Chart
Click Chart to Enlarge Image
Group 5 feat Chef Zaid himself. Briefing about our objectives
The Flours . from left to right
All purpose , cake and bread
we have to wrap the ball of flour into a clean cloth
after that we have to wash the flour
and at the same time squishing out the flour
separating it from the trapped gluten
inside the cloth of sheet
and these are the result after removing the flour and the gluten
Here are the trapped gluten in each of the flour
Our gluten are now separated and ready to be baked
Finalizing the 3 of the gluten to be analyzed
Click Link Below to See More of Group 5 in Action !
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Experiments Result Chart
Click Chart to Enlarge Image
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