LAB REPORT FOR PASTRY AND BAKERY COURSE

(STM 3409)
PRACTICAL 1 TOPIC: QUICK BREAD
PRACTICAL DATE: 19 FEBRUARY 2014
DATE OF SUBMISSION: 4 MARCH 2014
TIME OF SUBMISSION:

UNIVERSITY MALAYSIA TERENGGANU

PUSAT PENGAJIAN SAINS DAN TEKNOLOGI MAKANAN
PREPARED BY: CHONG HAN HUI (GROUP 5)
NO.UK: UK 28095
LECTURER: EN. AZIZ BIN YUSOF
PRACTICAL 1: QUICK BREAD

1.0 Video Section

1.1

The foods demonstrated during video session were banana

nut muffin, pancake and waffle.

1.2

The important steps that have been emphasized by the

lecturer during the video section (include scientific explanation) and

the risk might be facing if the instructions mentioned are not being
followed.
Quick breads are easy to make because they leavened by
chemical leaveners and steam, not by yeast, no fermentation time
is necessary. They are usually tender products with little gluten
development, mixing them just a few minutes.
A.

Banana nut muffin

The banana nut muffin is using muffin method to mix. The

eggs need to beat until tear drop viscosity. This to make sure beaten
eggs incorporate air in tiny cells and aids in leavening. Use ceramic
bowl to beat the egg. After that, pour in the fresh milk at the edge
of the eggs bowl to prevent air bubbles break. Fold and scratch the
mixture to limit gluten development. Over mixing will cause
toughness and tunneling.
B.

Pancake
The pancake is also using muffin method to mix. Beat the egg

until soft peak is formed to give more air trapped inside and give
leavening effect. Fry the pancake until the tops are covered with
bubbles and begin to look dry, and golden brown.

C.

Waffle
Muffin method is using to mix the waffles ingredients. The

baking powder need to use the electronic balance with two decimal
to measure. This give more accuracy because baking powder is
sensitive, if too much will give bitter taste. The egg white beat last
to prevent loss of air bubbles. The egg white show beat until soft
peak, after that only add in sugar and beat until hard peak. The
sugar is added in later because sugar will add moistness.

2.0

Food Demonstrated by Lecturer

2.1

The foods demonstrated by lecturer were scones and banana

nut bread. Other than that, lecturer also showed the way of rolling
dough by using hand palm. We had to spread some flour lightly on
our palm so that the dough will not stick on hand. Using a smooth
and circle motion to push the dough and make it into round shape.
2.2

The important rules and comments that have been mentioned

by lecturer during foods demonstration and the risks may happen if

the instructions mentioned are not being followed (including
explanation from scientific view).
During demonstration of scones, the biscuit method is used.
The flour and others ingredients are mix in the small table-model
mixer with paddle/ flat beater. The sugar is dissolve in milk to avoid
sugar after bake appear dot on top of the scones. The dough do not
kneaded strongly, if not will make the scones tough. Before knead
the dough, sprinkle some flour on the working place to prevent
sticky.

While in banana nut bread demonstration, the making

methods is almost same with the banana nut muffin. The loaf pan
need to grease with shortening and dust with some flour to prevent
stick to the pan. The walnuts should chop fine to give mouth feel.
3.0

Activities during the Practical

3.1

This cooking class start from 8.00am and finish around

12.20pm.
3.2

The things or responsibilities that are done by my group

members.
Firstly, we arrange the work. I responsible for the ingredients
of pancake, while Arifah and Jannah responsible for the banana nut
breads ingredients. After prepared all the ingredients, tools and
equipments, we start to make the banana nut bread first. Banana
nut bread needs to bake in longer time so we decide to do first.
Arifah sieve the dry ingredients, I beat the egg and Jannah go melt
the butter. After finish mixing and fold the batter then put into oven
to bake. Then we start to do pancake.
3.3

The problems that had occurred during preparation of food.

We have faces some problems during making of pancake.

When beating the egg, we beat for a long time but still cannot
achieve soft peak. Lecturer recommended us to take warm water
put at bottom of the ceramic bowl to give some temperature. While
beating the egg, the melted butter was form back to solid form.
Lecturer said can place warm water at the bottom of bowl that fill
with melted butter.

3.4

The activities had done from class start to class end.

The table below shows the activities that have been done:
Time

7.45 am

The Activities That Had

New Things That

Been Carried Out

Had Learned In The

8.00 am

8.00 am

Take attendance

Class
We learned the

(wearing, small note,

method to wear

knife, spoon, towels had

chefs cloth in

been checked).
Prepare all the needed

kitchen.
We learned the

equipments.
Prepare all the

8.40 am

ingredients needed such

new equipment

for bakery.
The ingredients

as weigh the pastry flour,

for bakery

castor sugar, and baking

products and

powder and so on.

correct
technique of
weighing the

8.40 am
9.05 am

Watching the

ingredients.
We understand

demonstration of banana

the process of

nut bread and scones by

make scones

lecturer.

and banana nut

bread.
We learned the
correct way to

beat eggs and

knew the soft
peak and tear
drop stage of
9.05 am

Start to make banana nut

bread.
I prepare the ingredients

9. 45am

of pancake, while Arifah

beating egg.
We learned to
make quick

bread.
We knew the

and Jannah prepare the

tear drop

ingredients of banana nut

consistency of

bread.
I beat the egg for making

egg.
We learned the
correct way to

the banana nut bread.

Jannah melts the butter
and Arifah sift the dry

doneness of

ingredients together and

bread by

add in sugar.
All ingredients are added

wooden stick.

test the

inside the ceramic bowl

then fold slightly and
scratch the batter. Do not

9.50 am -

over mix.
Bake at 180oc until brown

approximately 40 min.
I beat the egg until soft

consistency of

peak.
Then add in melted

butter and milk.

The dry ingredients also

beaten egg.
We learned to

11.00 am

add in then fold and

We learned the
soft peak

make pancake

scratch the batter lightly

and knew the

to prevent over mix.

Then, put in some oil on

desirable color
of pancake.

non stick pan and pour

the batter onto the pan

and flip it.

In the middle of making
the pancake, we will
check the color and
appearance of the
banana nut bread from

11.05 am

time to time and turn it.

Evaluation and comment

We understand

12.10

of the products by

the weaknesses

pm

lecturer.

of every

product.
We learned the
consistency of
beaten egg in
soft peak and

tear drop.
We knew the
desirable color
and texture of

12.10 pm

Cleaning up. (Wash all

each product.
We understand

12.20

the equipments and put

the importance

pm

it back into the store

of maintaining

room)
Cleaning the table, sink

the cleanliness

and also the table in

of the kitchen.

restaurant.

3.5

Comments from lecturer on the food products.

Food Products
1. Banana nut bread

Comment from lecturer

Our groups banana nut
bread is pale, need
darker brown color a
bit. The volume is

suitable and tender.

Some group does not
mix the baking powder
properly, can taste the
bitter taste of baking
powder.

2. Pancake

Our groups pancake is

good, have uniform
shape and golden

brown color.
The texture of pancake
is soft and no baking
powder taste.

Borang Penilaian Rakan Sekumpulan

(Sila bulatkan skala berkenaan)
Nama: __________________ UK. ______
Kumpulan nombor: _________
a. Kerjasama menjagai kebersihan kawasan kerja

10

b. Kerjasama membersih peralatan yang perlu dibasuh

10

c. Kemahiran bekerja secara kumpulan

10

d. Persediaan awal yang membantu kumpulan

10

e. Kerjasama keseluruhan semasa amali

10

Borang Penilaian Rakan Sekumpulan

(Sila bulatkan skala berkenaan)
Nama: __________________ UK. ______
Kumpulan nombor: _________
c. Kerjasama menjagai kebersihan kawasan kerja

10

d. Kerjasama membersih peralatan yang perlu dibasuh

10

c. Kemahiran bekerja secara kumpulan

10

d. Persediaan awal yang membantu kumpulan

f.

10

Kerjasama keseluruhan semasa amali

10