Procedure

 
Aim: To investigate how different amounts of baking powder [1 tsp (control), 0 tsp (V1) and 2
tsp (V2)], affect the volume, texture and appearance of baked cupcakes using 75g plain flour
made by creaming method.

A. Detailed Procedure Using ‘RED’ Strategy

1. Get ready all equipment needed: 3 patty tins, 1 large mixing bowl, 2 large plates, 1
electric mixer, 1 sieve, 1 medium bowl, 1 fork, 1 scrapper, 1 teaspoon, 1 tablespoon,
15 cupcake cases, 1 stopwatch, 1 electronic weighing scale, 1 set of measuring
spoons, 3 satay sticks, 1 ruler, 6 sticker labels.
2. Beat 3 eggs using a fork in a medium bowl for later use.
3. Preheat an electric oven at 180 degree Celsius.
4. Put a large mixing bowl on an electronic weighing scale and press ‘tare’ or ‘zero’ to
weigh 50g butter.
5. Remove the bowl from the scale and replace with a plate to weigh 50g caster sugar
after pressing the ‘tare’. Pour the sugar into the mixing bowl with the butter in it.
6. Place the empty large plate with a sieve onto the scale and press ‘tare’. Weigh 75g
plain flour on the sieve.
7. Use a measuring spoon to measure 1 tsp of baking powder. Add it to the flour and
sift together on the large plate that has been labelled ‘Control’.
8. Using an electric mixer, cream butter and sugar continuously in a clockwise direction
till light and creamy on medium speed (no. 3) for 5 minutes. Use a stop-watch to
keep track of the creaming time.
9. After 5 minutes of creaming, add 1 tablespoonful of beaten egg and cream for 30
seconds using the same speed (no. 3) to ensure eggs are incorporated evenly into
the creamed mixture.
10. Add 2nd tablespoonful of beaten egg and cream the mixture for another 30 seconds
using the same speed (no. 3).
11. Add 3rd tablespoonful of beaten egg and cream the mixture for another 30 seconds
using the same speed (no. 3). Stop the cake mixer after 30 seconds.
12. Clear the creamed mixture from the whisk with a scrapper to ensure no wastage of
mixture.
13. Fold in half of the sifted flour into the mixture using the scrapper. Fold in the same
direction for 8 strokes.
14. Add the rest of the sifted flour and fold in with another 8 strokes in the same
direction.
15. Add 2 tablespoon of milk and mix for another 8 strokes in the same direction.
16. Use a teaspoon to scrape the creamed mixture from the scrapper to avoid wastage.
Remove the scrapper.
17. Place one cupcake case and press ‘tare’ on the weighing scale.
18. Use a tablespoon and teaspoon to scoop 35g of the mixture into the cupcake case.
Place the weighed cupcake in the centre portion of the patty tin.
19. Bake in a preheated oven in the centre of middle shelf at 180oC for 20 minutes. Use
a stopwatch to keep track of the baking time.
20. Wash and dry all used equipment.
21. Repeat step 4 to 18 to prepare V1 except for step 7 where no baking powder is
added to the flour.
22. After 20 minutes, remove Control samples from the oven using an oven glove and
place it on a cooling rack.
 Procedure
 
23. Bake V1 samples in the oven, placing it at centre of the middle shelf for 20 minutes.
Use a stopwatch to keep track of the baking time.
24. Wash and dry all equipment used for V1.
25. Repeat step 4 to 18 to prepare V2 except for step 7 where 2 tsp of baking powder is
added to the flour instead.
26. After 20 minutes of baking, remove V1 using the oven glove.
27. Put V2 samples in the same position as V1 in the oven for 20 minutes. Use a
stopwatch to keep track of the baking time.
28. Wash up all used equipment.
29. After 20 minutes, remove V2 and leave it on a cooling rack to cool. Get ready all the
baked samples for data recording.

Data Collection
30. Remove 3 cupcake samples from each patty tin and place on 3 plates that are
labelled Control, V1 and V2 respectively to prevent mix-up.
31. Quantitative data - To record the volume by measuring heights of the cake samples:
a) Measure heights of 3 Control samples by inserting a satay stick into the
centre of the cake till it touches the base.
b) Use a fine marker to mark the height on the stick.
c) Remove the stick from the cupcake and measure the height against the ruler.
d) Record the data, calculate the average height (total height ÷ no. of cupcakes)
and record the result in the observation table.
e) Repeat (a to d) to measure the average height for V1 and V2.
32. Qualitative data on Appearance:
(i) Observe and record the appearance on shape, condition of top crust and exterior
colour of the 3 batches of cake samples:
Exterior view
a) Place each cupcake sample onto the respective labelled side of the plate.
b) Take a bird’s eye view photo of the exterior crust of all the samples.
c) Observe and record the shape (symmetrical, asymmetrical), condition of top crust
(rounded top, cracked, level, sunken, etc.) and colour differences (pale, light
brown, golden brown, dark brown, etc.) in the observation table.
Cross-sectional view
a) Cut the cupcake into half to examine the cross section
b) Compare the size of air cells (small, medium, large) and distribution of air cells
(even, uneven).
c) Take photo of the cross sectional view.
d) Record the results in the observation table.
33. Qualitative Data on Texture by:
a) Cut 1/8 of each sample cupcake to put in the mouth and chew for 10 times.
b) Record the texture of the 3 samples (soft, tender, dry, coarse, grainy etc.) in the
observation table.
c) Cleanse the palate with a sip of plain water prior to sampling each sample.
34. Compare and analyse the data collected.
35. Complete washing up.
 Procedure
 
Aim: To investigate how different amounts of baking powder (1 tsp (control), 0 tsp (V1) and 2
tsp (V2), affect the volume, texture and appearance of baked cupcakes made by creaming
method.

B. Incomplete Procedure:

1. Get ready all equipment needed.

2. Beat eggs for later use.
3. Preheat an electric oven.
4. Weigh butter.
5. Weigh sugar. Pour the sugar into the mixing bowl.
6. Weigh plain flour.
7. Measure 1 tsp of baking powder. Add it to the flour and sift together.
8. Cream the butter and sugar till light and creamy.
9. After 5 minutes of creaming, add beaten egg and cream using the same speed.
10. Add 2nd tablespoonful of beaten egg and cream the mixture.
11. Add 3rd tablespoonful of beaten egg and cream the mixture.
12. Clear the creamed mixture from the whisk
13. Fold in half of the sifted flour into the mixture.
14. Add the rest of the sifted flour and fold in.
15. Add 2 tablespoon of milk and mix well.
16. Scrape the creamed mixture.
17. Place one cupcake case on the scale.
18. Scoop 35g of the mixture into the cupcake case. Place the weighed cupcake in the
patty tin.
19. Bake in a preheated oven.
20. Wash and dry all used equipment.
21. Repeat step 4 to 18 to prepare V1 except for step 7 where no baking powder is
added.
22. After 20 minutes, remove Control samples from the oven
23. Bake V1 samples in the oven.
24. Wash and dry all equipment used for V1.
25. Repeat step 4 to 18 to prepare V2 except for step 7 where 2 tsp of baking powder is
added.
26. After 20 minutes of baking, remove V1.
27. Put V2 samples in the oven
28. Wash up all used equipment.
29. After 20 minutes, remove V2 and leave it to cool.

Data Collection
30. Remove 3 cupcake samples from each patty tin
31. Quantitative data - To record the volume of the cake samples
32. Qualitative data on Appearance:
(i) Observe and record the appearance of the 3 batches of cake samples
33. Qualitative Data on Texture by:
a) Record the texture of the 3 samples in the results table
34. Compare and analyse the data collected.
35. Complete washing up.
 Procedure
 

C. Answers for Missing Information in the Procedure:

1. 3 patty tins, 1 large mixing bowl, 2 large plates, 1 electric mixer, 1 sieve, 1 medium
bowl, 1 fork, 1 scrapper, 1 teaspoon, 1 tablespoon, 15 cupcake cases, 1 stopwatch, 1
electronic weighing scale, 1 set measuring spoons, 3 satay sticks, 1 ruler, 6 sticker
labels.
2. Beat 3 eggs using a fork in a medium bowl
3. at 180 degree Celsius
4. Put a large mixing bowl on an electronic weighing scale and press ‘tare’ or ‘zero’ to
weigh 50g butter.
5. Remove the bowl from the scale and replace with a plate to weigh 50g caster sugar
after pressing the ‘tare’.
6. Place the empty plate onto the scale and press ‘tare’. Weigh 75g plain flour.
7. Use measuring spoon to measure 1 tsp of baking powder. Add it to the flour and sift
together on a large plate that has been labelled ‘Control’.
8. Using an electric mixer, cream the butter and sugar continuously in a clockwise
direction on medium speed (no 3) for 5 minutes. (Use a stop watch to keep track of
the creaming time)
9. Add 1 tablespoonful of beaten egg and cream for 30 seconds to ensure eggs are
incorporated evenly into the creamed mixture.
10. for another 30 seconds.
11. for another 30 seconds. Stop the cake mixer after 30 seconds.
12. with the scrapper to ensure no wastage of mixture.
13. using a scrapper. Fold in the same direction for 8 strokes.
14. with another 8 strokes in the same direction.
15. for another 8 strokes in the same direction.
16. Use a teaspoon to scrape the creamed mixture from the scrapper to avoid wastage.
Remove the scrapper.
17. and press ‘tare’
18. Use a tablespoon and teaspoon to scoop 35g of the mixture into the cupcake case.
Place the weighed cupcake in the centre portion of the patty tin.
19. in the centre of middle shelf at 180C for 20 minutes. Use a stopwatch to keep track of
the baking time.
21. where no baking powder is added to the flour.
22. using an oven glove and place it on a cooling rack.
23. placing it at centre of the middle shelf 20 minutes. Use a stopwatch to keep track of
the baking time.
25.where 2 tsp of baking powder is added to the flour instead.
26. using the oven glove.
27.in the same position as V1 for 20 minutes. Use a stopwatch to keep track of the
baking time.
29. on a cooling rack. Get ready all the baked samples for data recording.

Data Collection
30. and place on plates that are labelled Control, V1 and V2 respectively to prevent mix-
up
31. Quantitative data on Volume: by measuring heights of the cake samples:
 Procedure
 
a) Measure heights of 3 Control samples by inserting a satay stick into the
centre of the cake till it touches the base.
b) Use a fine marker to mark the height on the stick
c) Remove the stick from the cupcake and measure the height against the ruler
d) Record the data, calculate the average height and record the result in the
observation table
e) Repeat (a to d) to measure the average height for V1 and V2
32. Qualitative data on Appearance:
(i) Observe and record the appearance on shape, condition of top crust and exterior
colour of the cake samples:
Exterior view
a) Place each cupcake sample onto the respective labelled side of the plate.
b) Take a bird’s eye view photo of the exterior crust of all the samples. Observe
and record the shape (symmetrical, asymmetrical), condition of top crust
(rounded top, cracked, level, sunken, etc.) and colour differences (pale, light
brown, golden brown, dark brown, etc.) in the observation table.
Cross-sectional view
a) Cut the cupcake into half to examine the cross section
b) Compare the size of air cells (small, medium, large) and distribution of air cells
(even, uneven)
c) Take photo of the cross sectional view
d) Record the results in the observation table
33. Qualitative Data on Texture by:
a) Cut 1/8 of each sample cupcake to put in mouth and chew for 10 times.
b) Record the texture of the 3 samples (soft, tender, dry, coarse, grainy) in the
results table.
c) Cleanse the palate with a sip of plain water prior to sampling each sample.