Date: 24th March 2011
In this week we will continue our own recipe experiment about BEGEDIL. Using the original recipe we take from internet, we follow the recipe and method as the guideline to finish the experiment. For this week we will change one of main ingredient with other ingredient. With the same objective and the begedil recipe, we make the experiment
Before the experiment, as usually chef Zaid will give short briefing to class about the experiment for this week. Student must achieve the objective and know what the purpose of each task that has been given to us.
Before the experiment
Task for our group:
a. Change the starch ingredient – prepare basic formula of begedil; change the potato with tapioca + pisang tanduk. ( 1 : 4 )
b. Change the starch ingredient – prepare basic formula of begedil; change the potato with tapioca + pisang tanduk. (1 : 1)
During the experimentFor this week experiment, chef Zaid guide to succeed our begedil experiment. We have take picture during the experiment that may show the procedures for the experiment.
|puree the pisang tanduk|
|blanch an puree tapioca|
|ingredient for experiment|
|measurement for experiment|
|1 : 4 pisang tanduk and tapioca|
|1 : 1 pisang tanduk and tapioca|
|mix the ingredient well|
|shape the mix ingredient|
|result : )|
Conclusion, from our experiment we assumed that the combination is perfect.different weight of each ingredient affect the taste and texture of begedil. Pisang tanduk flavor are more taste in 1:4 mixture. the sweetness of banana will taste in the begedil. but the texture are soft and hard to shape it rather than 1:1 ingredient.
To mix the ingredient it is more suitable to put other starch product such as corn flour or ubi kayu flour. this starch product does not have taste but it is important to put other starch product as example tapioca or sweet potato.