gluten ball at second class

hye guys girlz.

today,our FOOD INNOVATION class is about

GLUTEN BALL

from my observation about today class is

study about glutinous product or substances on a gluten ball

in today class,we make 2 different ingredients in gluten ball

1.ALL PURPOSE FLOUR gluten ball 2.CAKE FLOUR gluten ball


but first,as usual

before we start our class,we need to heat our oven and prepare the ingredients

ingredients for....

1.ALL PURPOSE FLOUR gluten ball

-110g ALL PURPOSE flour
-60ml Water
-muslin cloth
-mixing bowl


1ST STEP.

ready all the ingredients.
first,add all purpose flout onto a mixing bowl.
then,add water onto it.
knead the ingredients for about 10minutes.

after 10minutes,the gluten ball will turn to..


2ND STEP

shape the gluten flour mixture onto a ball
then covered the gluten ball with a muslin cloth
just like picture below


3RD STEP

after shape the ball and covered it with muslin cloth
stir it under running cold water until the water begins to look clear
as u can see,the water is little bit milky,
so the process need to be longer until the water look clear

from our procedure,
we atleast took about half an hour to make the water really-really clear.


4TH STEP

after the gluten ball weighed before bake
bake the gluten ball under temprature of 232C for about 15 minutes

after reach 15 minutes on oven,
we reduce the temprature to 150C for about half an hour.


RESULT

as for the result.

WEIGHT BEFORE BAKE:
90g
WEIGHT AFTER BAKE: 81g
CHARACTERISTIC OF RAW BALL: sticky
VOLUME BAKE BALL: increase
TEXTURE OF CELL EXTERIOR: solid
CELL WALLS: the crust were hard
STRAND STRENGTH: soft



2.CAKE FLOUR gluten ball

-110g flour
-60ml Water
-muslin cloth
-mixing bowl

1st step
ready all the ingredients.
first,add cake flou onto a mixing bowl.
then,add water onto it.
knead the ingredients for about 10minutes.


shape the flour onto a ball size
then,pu the gluten ball onto a mixing bowl and muslin cloth as a base

2nd step
after done shaping the gluten ball
wrap it with muslin cloth


3rd step

4th step
stir it under running cold water until the water begins to look clear

5th step
before baked the glute ball
ensure the gluten ball is being weighed first

bake the gluten ball under temprature of 232C for about 15 minutes

after reach 15 minutes on oven,
we reduce the temprature to 150C for about half an hour.

RESULT
WEIGHT BEFORE BAKE:
58g
WEIGHT AFTER BAKE: 50g
CHARACTERISTIC OF RAW BALL: solid
VOLUME BAKE BALL: remain same
TEXTURE OF CELL EXTERIOR: split
CELL WALLS: solid
STRAND STRENGTH: a little bit soft