week 8th

So, what up's for week 8?hmmmm well our group finally decided to followed our fellow friend and the chef advice which is not to put ghee at all since ghee is unhealthy.

Task implementations

• Using canned foul madammas as the base
• Another batch of cookies using dried foul maddamas ( grind very fine ) added another 50 gm for flavour improvements
• Added 100 gm of chocolate chips for extra flavour.
• Substitute ghee with another 100gm of butter

Before task

As usual, each group were given a few minutes to prepare the ingredient.

During task

Using the original recipe as a guidelines plus a few changes on the task implementation which is subtitude the ghee with 100gm of butter. Baked on the same temperature of the original recipe with 45 minutes of baking time. There is no problem occour.

After task

As usual, after the baking time, we let it cool for a while. The cookies turn out pretty well. Crispy and crunchy and not too chewy, however because there is no present of ghee the cookies lacks of its usual rich flavour. So for next report our group decided to add 50 gm of ghee so the the previous recipe for the butter will be 150 gm instead of 200 gm. Since our group worried that the chocolate-chip flavour will overpower the natural flavour of the kacang parang so we decided to subtitude the chocolate chip with dried raspberries.

Week 7

Hmm what to say.. hmmm So on our week 7, we decided to bake the cookies using the canned foul madammas and another batch of cookies using dried foul maddamas but grind it finely.

Task implementations

• Using canned foul madammas as the base
• Another batch of cookies using dried foul maddamas ( grind very fine ) added another 50 gm for flavour improvements
• Added 100 gm of chocolate for extra flavour.

Before task

As usual, each group were given a few minutes to prepare the ingredient.

During task

Using the original recipe as a guidelines plus a few changes on the task implementation. Baked on the same temperature of the original recipe with 45 minutes of baking time. There is no problem occour.

After task

As usual, after the baking time, we let it cool for a while. A few group member and also the chef told us that using ghee is unhealthy. So for our next experiments we will using no ghee.

Picture taken

week 6 Foul maddamas brown sugar biscuit.

So on our 6 week of experiments. We decided to follow the chef recommendation. After a few discussion we manage to create suitable recepi for the cookies.

Review the following recipe

Foul maddamas brown sugar biscuit.

Ingredients

100gm butter

100gm ghee

80 gm brown sugar

1 egg yolk

1 tbsp apple green flavor

½ tbsp of accent vanilla

100 gm cashew

50 castor sugar

Ingredient B

250 gm wheat flour

50 gm foul madamma paste or dried and crushed

½ baking powder

Method

1. Beat the butter along with the ghee and the brown sugar until creamy.

2. Add the egg yolk, apple flavor accent and vanilla accent. Beat thoroughly.

3. Add the wheat flour and foul maddamas paste all together with a baking powder.

4. Shape the doh evently.

Bake at the oven about 170 c for 20 minutes.

Task implementation

• Baking cookies using dried kacang parang

• Followed the original recipe.

Before task

As usual, each group were given a few minutes to prepare the ingredient.

During task

As we followed the original recipe. There no problem acour. However we change the baking time from 20 minutes to 45 minutes.

After task

After the baking time were over. we take out the tray and let it cool for a while. As usual, we gave a few sample of the cookies and we find out that the cookies were too frail and chewy. The chef told us that the cookies was okay however we need to grind the dried kacang parang until it is on the fine powdery state. So the chef told us to substitute with canned foul maddamas

Picture taken

Week 5 Kacang foul curry

So on our week 5, Our group decided to make a gravy by using foul bean ( kancang parang).

Task Implementation

• Using kacang parang for gravy

Ful Madammas is usually Arabian and Eygyp psalad contain Ful beans (madammas beans) and its is garnish with a dash of olive oil, garlic and parsley.Ful medames is a popular breakfast dish inEgypt. It is served usually with a pita bread. The pita bread is sometimes used as a scoop for the fava beans. Ful medames dates back to ancient Egypt.

On our recipe we will use the following

· 2 cans of foul maddamas beans( can buy at Arabic grocery store)

· 3 clove of garlic

· 2 nos of onions

· 2 cm of ginger

· 5 nos of green chilies

The above portions will be blend together.

· Mince shallots 3 nos

· 3tbsp of (rempah daging) beef curry powder.

· 1 small can of tomato puree

· Salt to taste.

(Use ghee to sautéing)

The above portions will be saute together and then pour all the mixture into 1 big pot and cook it about 30 minutes on medium heat.

Time line of experiments.

Including preparation time 45 minutes to 1 hour.

Before task

As usual, each group were given a few minutes to prepare the ingredient.

During task.

We follow all the recipe method. Using kacang parang as the base.

After the task

As we. finally complete our experiments of our product. We give out a few sample for the other group. All of the group were satisfied with the result. However the chef told us that the gravy was okay but it is lacks of effort and difficultness. So the chef recommended us to bake a cookies or biscuit base on kacang parang.

Here some picture taken

4th week Fruit leather

On the 4th week of experiments, the chef giving us a task, which is making a fruit leather.

Given the formula to do the task.Our group were given to make an apple leather.

Task Implementation

During the experiment, our chef has given 2 procedure which is

1. Using sugar
2. Using honey

Before the task

Before our group doing the task, all group were given a few minutes the measure all ingredients based on the basic formula and follow the according to the procedure.

During the task

We followed all the procedure according to the procedure. One with honey and another one with sugar. All the baking process take up about 3 1/2 hour to drying up the moisture.

After the task

After the drying and baking the mixture. Each group were given time to test and evaluate the product. As for our group. The honey apple leather were a bit chewy and has strong flavor rather than the sugar apple leather.

Picture taken