STM 3410 PASTRI AND BAKERI

LAB REPORT

NAME CHIN JOO YEE

TITLE Quick breads: Waffle & Banana

nut muffins
MATRIC NO S37408

GROUP NO 10

DATE OF LAB SESSION 22 - 2 - 17

BATCH NO 2

LECTURES NAME Cik Mohaini Mohamed

Quick bread: Waffle and banana nut muffin

Introduction
Quick bread are the perfect solution for food service operations that
want to offer their patron fresh, homemade bread products. They are
leavened by chemical leaveners and steam, not by yeast, no fermentation
time is needed. The products that are needed to prepare in the particular
week includes: Group A: Waffle and banana nut muffin, Group B: Banana
nut muffin and pancake, Group C: Scone and banana nut bread. The
product that our group prepared is waffle and banana nut muffin. The
scone and banana nut muffin is demoed on that day.
Knowledges
 The mixing method which is muffin method is used to make the
waffle and banana nut muffin. The muffin batter should be mixed only
until dry ingredients are just moistened. Overmixing muffin batter causes
tunnelling which the quick breads not only toughness but also produces
irregular shapes and large, elongated holes inside the muffins. The
presence of fat and sugar will keep the gluten development low. Thus, the
mixing method is not suitable for the formulas high in fat. The mixing
method of the waffle and bread nut muffin tends to be a little dry and not
as rich as the products made from creaming method.
Skills
Waffle
First, the waffle iron is preheated. The dry ingredients such as flour,
baking powder and salt are sifted together and cover with plastic wrap
and put aside. Then, the egg yolks are beaten in a separate bowl until
they are slightly fluffy. The melted butter and milk are added into the
beaten egg yolk and stir slightly. The dry ingredients are added into the
moist ingredient. By using a rubble spatula, fold just until the dry
ingredients are moistened. Make sure that the batter is not overmixed. In
a separate bowl, beat the egg whites until they form soft peak. Add in
sugar and beat until hard peak is formed. Fold the egg whites to the
batter. Pour enough batter to the waffle iron. Make sure that the batter is
not over and less poured. Cook the batter until they are done.
Banana Nut Muffin
Firstly, the oven is heated to 190C.The bottoms of medium muffin
cups are greased. Sift the dry ingredients except the castor sugar and
walnut together. Then, mix in the sugar, cover with plastic wrap and put
aside .In another mixing bowl, beat the eggs until reaches the tear drop
viscosity. The fresh milk and oil are poured at the edge of the beaten eggs
bowl. Immediately fold in the remaining ingredients all at once and fold by
using a spoon or rubber spatula just until the flour is moistened .It is
expected that the batter will remain lumpy at the end of this stage. Fill the
batter into pre-greased muffin cups about full. Bake until golden brown,
about 25-55 minutes. Remove the pan immediately and cool down.
Critical steps
Waffle
The critical step of preparing the waffle includes sifting the dry
ingredients such as flour, baking powder and salt together in a mixing
bowl before mixing. Besides, make sure that the egg yolks are beaten
until slightly fluffy. Furthermore, the ingredients is not overmixed.
Moreover, make sure that the egg whites are beaten until form soft peak.
Banana nut muffin
 The critical step of preparing the banana nut muffin includes sifting
the dry ingredients except the castor and walnut before mixing. Besides,
make sure that the egg is beaten until it reaches the tear drop viscosity.
Furthermore, make sure that the batter fold is lumpy at the end of this
stage. The muffin batter should be mixed when the ingredients are just
moistened.
Problems
Waffle
The problem for preparing the waffle includes time is not enough
when taking the ingredients of the waffle. Besides, the weighing balance
is not enough for students to weight the ingredients to make the waffle.
The colour of baked waffle is too bright in the colour.
Banana nut muffin
The problem of preparing the banana nut muffin includes time is not
enough when taking the ingredients of muffin. Besides, the weighing
balance is not enough for students to weight the ingredients to make the
banana nut muffin. Furthermore, it is too hard to make the egg beaten
into tear drop viscosity. The baked muffin is not in rough top surface.

Solutions
Waffle
The solutions to overcome the problems above include managing the
properly with groupmates before taking the ingredients to overcome the
insufficient time to take the ingredients. Besides, prepare a weighing
balance before going to lab. Moreover, bake the waffle in the waffle iron
for a longer time before taking it out so that the waffle is in a correct
colour.

Banana nut muffin

The solutions include managing the time properly with groupmates
before taking the ingredients so that enough time to take the ingredients.
Besides, prepare a weighing balance before going to lab. Pay attention to
the class during lecturer is teaching the method to make tear drop
viscosity so that the viscosity next time is in the correct form. Moreover,
make sure that the ingredients is mixed properly so that the muffins has
the rough surface o top.
Feedbacks
Waffle
The feedbacks of the waffle includes the waffle is not in a golden brown
surface colour. However, the waffle has fulfil the crispy in the exterior.
Moreover, the waffle is soft in the interior.
Banana nut muffin
The feedbacks of the banana nut muffin includes the banana nut muffin
is not in rough top surface. Besides, there is tunnelling inside the muffin.
However, the muffin is fine and uniform interior texture. Moreover, the
muffin has moist and tender interior.
Improvement
The improvement for the waffle includes bake the waffle for a longer
time. The waffle must be mixed in a proper way in order to maintain the
crispy in the exterior and the soft in the interior.
For the improvement of the banana nut muffin, make sure that the
battle is mixed in a right conditions so that it has the rough top surface.
Make sure the batter of banana nut muffin is not overmixed to prevent
tunnelling. The muffin must baked in the correct time so that it has mist
ad tender interior.
Conclusion
In conclusion, the products prepared include waffle and banana.
Many precaution is needed when preparing the waffle and banana nut
muffin .Do not overmix the ingredients in order to prevent tunnelling
occur. Time management is important when taking the ingredients of
waffle and banana nut muffin. Bring a weighing balance next time before
going to the lab.

Appendices
Waffle

Fill the batter

into pre-
Ingredients of Banana nut
greased muffin
Ingredients
nutofmuffin
banana nut
Banana muffin muffins
cups about Waffle
waffle