So this time of experiment we going to make cookies. What is to learned from here??hihii
We are going to test out on the fat content and fat replacer that is commonly used to make bakery products such as emulsifier and hydrocolloid. From that we going to see what is the different for this fat replacer and how its affect the texture and structure of the cookies. The cookies was test with emulsifier and hydrocolloid separately and we also experiment on reducing the fat content of the cookies which is butter and adjusting the emulsifier and hyrdocolloid accordingly to get the best result.
So first we have to make the cookies first...
basic cookies dough
cookies dough after being shape
baked cookies
as you can see from the picture..at left is the cookies that using the emulsifier SSL while next to it is using hydrocolloid.
The result...
result for first test
result for second test
As for the first result the emulsifier and hydrocolloid has firmer dough and texture then the basic. For the second result where we remove some of the fat content in the cookies, it has has the desired texture and taste that we want although some of the fat has being removed. Overall it was a fun experiment that we did this time plus a lot of cookies to eat :)
p/s: u never know what will happen until u experiment...
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