EXPERIMENT 5 (final product) - Pisang filled appricot / apple green- mint / Vanilla- Pandan filled kismis

OBJECTIVE

To achieve our objective we decide to make our marshmallow be more fun-able to eat. The solution we made is, to change it colour by using Pisang filled appricot / apple green- mint / Vanilla- Pandan filled kismis . Secondly we try to combine the flavor of the fresh fruits. Lastly we are adding eatable tit bits inside the marshmallow itself.

Ingredients:

·         2 cups Castor sugar

·         1 tbsp. light corn syrup

·         1.5 cups water, separated

·         4.5 tbsp. unflavoured gelatine

·         1 tbsp. Pisang filled appricot / apple green- mint / Vanilla- Pandan filled kismis

·         2 egg whites

·         1/3 cup sifted powdered sugar, for dusting

·         1/3 cup corn-starch, for dusting

·         Optional food colouring or flavouring

Method:

1.    Put the castor sugar with the light corn syrup and water in the sauce-pan on the medium heat. Stir until bubble.

2.    In a small saucepan, combine 3/4 cup water and the Pisang filled appricot / apple green- mint / Vanilla- Pandan filled kismis.  Let the gelatine sit for 5 minutes, until it is completely absorbed by the liquid. Set the pan over low heat and stir constantly until the mixture is liquid. At this point, you can add additional colors or flavours, if desired.

3.    Let the light corn syrup in a room temperature. Beat the egg white in the mixture, until become foam.

4.    Whisk the gelatine mixture into the sugar syrup. Beat the marshmallow in the mixer until it is thick enough to hold its shape and is completely opaque. Depending on your mixer, this will take about 5-10 minutes.

5.     Pour the marshmallow mixture into the prepared pan and smooth the top flat with an offset spatula.

6.    Once the marshmallow has set, dust your workstation with a generous layer of the icing sugar mixture you used to prepare the pan. Lift the marshmallow from the pan using the foil as handles, and flip it face down on the prepared surface. Peel the foil off the top of the marshmallow, and dust the top of the candy with more icing sugar.

7.    Cut the marshmallow block into small 1" squares, or whatever size marshmallows you desire. You can also use sharp metal cookie cutters to cut different shapes out of the marshmallow. Dredge the cut edges of the marshmallows in the icing sugar mixture so that they are not sticky. Your marshmallows are now ready to eat.

EXPERIMENT 4 - Chocolate filling (chocolate chip) and Roses Mint filling (dry fruit)

OBJECTIVE

To achieve our objective we decide to make our marshmallow be more fun-able to eat. The solution we made is, to change it color and taste by using Chocolate filling with  chocolate chip and Rose mint filling with Dry fruit. We try to combine the flavour of the fresh fruits.

Ingredients:

·         2 cups Castor sugar

·         1 tbsp. light corn syrup

·         1.5 cups water, separated

·         4.5 tbsp. unflavoured gelatine

·         1 tbsp.  Chocolate filling with  chocolate chip and Rose mint filling with Dry fruit

·         2 egg whites

·         1/3 cup sifted powdered sugar, for dusting

·         1/3 cup corn-starch, for dusting

·         Optional food colouring or flavouring

Method:

1.    Put the castor sugar with the light corn syrup and water in the sauce-pan on the medium heat. Stir until bubble.

2.    In a small saucepan, combine 3/4 cup water and the Chocolate filling with  chocolate chip and Rose mint filling with Dry fruit.  Let the gelatine sit for 5 minutes, until it is completely absorbed by the liquid. Set the pan over low heat and stir constantly until the mixture is liquid. At this point, you can add additional colors or flavours, if desired.

3.    Let the light corn syrup in a room temperature. Beat the egg white in the mixture, until become foam.

4.    Whisk the gelatine mixture into the sugar syrup. Beat the marshmallow in the mixer until it is thick enough to hold its shape and is completely opaque. Depending on your mixer, this will take about 5-10 minutes.

5.     Pour the marshmallow mixture into the prepared pan and smooth the top flat with an offset spatula.

6.    Once the marshmallow has set, dust your workstation with a generous layer of the icing sugar mixture you used to prepare the pan. Lift the marshmallow from the pan using the foil as handles, and flip it face down on the prepared surface. Peel the foil off the top of the marshmallow, and dust the top of the candy with more icing sugar.

7.    Cut the marshmallow block into small 1" squares, or whatever size marshmallows you desire. You can also use sharp metal cookie cutters to cut different shapes out of the marshmallow. Dredge the cut edges of the marshmallows in the icing sugar mixture so that they are not sticky. Your marshmallows are now ready to eat.

Rose-Mint

EXPERIMENT 1 - Basic Marsmallow

Basic Marshmallow

INTRODUCTION

Marshmallow is one of kind of sweetness that among popular in world. There for our group chose marshmallow as our Final Project. The use of marshmallow to make a sweet dates back to ancient Egypt, where the recipe called for extracting sap from the plant and mixing it with nuts and honey. Another pre-modern recipe uses the pith of the marshmallow plant, rather than the sap. The stem was peeled back to reveal the soft and spongy pith, which was boiled in sugar syrup and dried to produce a soft, chewy confection.

OBJECTIVE

To achieve our objective we decide to make our marshmallow be more fun-able to eat. The solution we made is, to change it colour by using Fresh fruits. Secondly we try to combine the flavour of the fresh fruits. Lastly we are adding eatable tit bits inside the marshmallow itself.

Ingredients:

·         2 cups Castor sugar

·         1 tbsp. light corn syrup

·         1.5 cups water, separated

·         4.5 tbsp. unflavoured gelatine

·         1 tbsp. vanilla extract

·         2 egg whites

·         1/3 cup sifted powdered sugar, for dusting

·         1/3 cup corn-starch, for dusting

·         Optional food colouring or flavouring

Method:

1.    Put the castor sugar with the light corn syrup and water in the sauce-pan on the medium heat. Stir until bubble.

2.    In a small saucepan, combine 3/4 cup water and the vanilla extract.  Let the gelatine sit for 5 minutes, until it is completely absorbed by the liquid. Set the pan over low heat and stir constantly until the mixture is liquid. At this point, you can add additional colours or flavours, if desired.

3.    Let the light corn syrup in a room temperature. Beat the egg white in the mixture, until become foam.

4.    Whisk the gelatine mixture into the sugar syrup. Beat the marshmallow in the mixer until it is thick enough to hold its shape and is completely opaque. Depending on your mixer, this will take about 5-10 minutes.

5.     Pour the marshmallow mixture into the prepared pan and smooth the top flat with an offset spatula.

6.    Once the marshmallow has set, dust your workstation with a generous layer of the icing sugar mixture you used to prepare the pan. Lift the marshmallow from the pan using the foil as handles, and flip it face down on the prepared surface. Peel the foil off the top of the marshmallow, and dust the top of the candy with more icing sugar.

7.    Cut the marshmallow block into small 1" squares, or whatever size marshmallows you desire. You can also use sharp metal cookie cutters to cut different shapes out of the marshmallow. Dredge the cut edges of the marshmallows in the icing sugar mixture so that they are not sticky. Your marshmallows are now ready to eat.

Final Product

Marshmellow
AIMAN BIN MOHAMAD YUSOF
RIZWAN FARMAN
MOHAMAD DANIAL BIN AZIZAN

ACKNOWLEDGMENT

we would like to thanks to our Chef Zaid, for giving us so much information during and after the class. For all the time given to us to improve our skill and knowledge about culinary arts. further that we mohamad danial, aiman and rizwan farman to thanks again for your comperation

INTRODUCTION

Marshmallow is a kind of sweet item that is popular in the world. therefor our group chose marshmallow as our Final Project.The use of marshmallow to make a sweet dates back to ancient Egypt, where the recipe called for extracting sap from the plant and mixing it with nuts and honey. Another pre-modern recipe uses the pith of the marshmallow plant, rather than the sap. The stem was peeled back to reveal the soft and spongy pith, which was boiled in sugar syrup and dried to produce a soft, chewy confection.

OBJECTIVE

To achieve our objective we decide to make our marshmallow be more fun-able to eat. the solution we made is, To change it color by using Fresh fruits. secondly we try to combine the flavor of the fresh fruits. Lastly we adding eatable tit bits inside the marshmallow it self.

ACTIVITY'S

ON THE WEEK 1

We make a basic recepies

ON THE WEEK 2

we add colour to our recepies 

ON THE WEEK 3

we add flavour to our recepies

ON THE WEEK 4 

we add small tit bits into our recepies

THE BODY
Organization Chart


ZAID BIN ABDUL RAZAK (Our Lecturer)
AIMAN BIN MOHAMAD YUSOF (leader)
MOHAMAD DANIAL BIN AZIZAN (Helper)
RIZWAN FARMAN (Assistant)


TASK IMPLEMENTAION
BEFORE EVENT DAY:

    we have made the marshmallow according to 3 recepies. Banana apricot/ Apple mint/ Vanilla Pandan with raisin.

   we did our early order and then we made some calculation on the quantity of the ingredient.Then once the ingredient arrived, we start to prepare mise-en plus.We had our task distributed so that the job will be faster and lighter.Everything run smoothly as usual.
      DURING EVENT DAY:
      During the event day we checked our final products because we have made it  a week before ,as you already know our product take much time to dry. so on the event day we were just cutting the marshmallow into pieces with the help of different designs of moles to make our marshmallow into nice shapes, after that we have to taste it to the peoples in university or outside and get their comments about our product.

             Banana with Apricot

No	Texture	Taste	Comments
1	soft &   spongy	sweet & nice	Can improve the color
2	very smooth	Not to   sweet(good, eating melting in mouth)	did not taste the banana. But the apricot taste is kinda great and adds a bit more of it.
3	awesome	nice	Easily can be sold
4	very nice	sweet	Can be consume as bunch

         Vanilla and pandan with raisin

No	Texture	Taste	Comments
1	smooth	Sweet	Good, nice and awesome
2	jelly & spongy	Feel sweet & nice	A good combination of flavor
3	smooth & spongy	Feel sweet & nice	Can be improve more
4	Smooth & soft	Just nice & have a lite taste	Not taste the vanilla & pandan just the raisin.
5	Smooth	sweet	do not taste the raisin
6	smooth	Very delicious	Mind blowing
7	smooth	Very tasty	a good flavor
8	Soft	Yummy	Love the flavor

      

            Apple green & mint

No	Texture	Taste	Comments
1	soft & smooth	Sweet enough	lack of apple taste since it focus is on fruits       more apple mint taste would be better
2	Soft & smooth	sweet = 8 / 10	sedap !!
3	Soft	mid sweetness	Very good
4	soft & spongy	sweet = 8 / 10	great flavor, nice texture & good presentation
5	soft & spongy	Quite sweet	Good flavor, nice texture, the marshmallow is a bit soft and the apple flavor is not taste in the marshmallow
6	soft	Quite sweet	soft, the taste not so good, but for me, okay la, i like sweet
7	soft	not  too sweet	Apple mint very nice, i like it a lot
8	soft sweet	sweet	Too soft & a bit raw
9	spongy	sweet	Can take with a tea
10	soft	Sweet	Can take occasionally

     
      AFTER EVENT DAY:
     After the event day our job was to update our blogs for the final product according to the format given to us.

      PROBLEM FACED

      During cutting the marshmallow into shapes with mole we found difficult because it was soft and when we were pressing the moles to cut the marshmallow it was slipping.

  RECOMMENDATION

   I think we have to make the marshmallow not in the cake pan but in the mole pans so that we will not find difficulty in cutting, it wastes so much time, but if we will use the mole for marshmallow I mean for making it dry then we can easily get nice shapes and no need to waste time on cutting and it will be in perfect shape. 

  CONCLUSION

   At the end we have concluded that this FID practical was a great fun we have enjoyed it a lot by experimenting on different recipes and of course our final product Marshmallow, we changed it into so many flavors and color to make it more attractive and delicious and whenever we will make it again or eat it from outside we will always remember our lovely lecturer chef zaid for this wonderful opportunity that he gave us.

  APPENDICES