Posted in 5th Grade, Food Science, Science 5

Hot Cross (Swirly) Buns – Science Bonus Lesson 1

Today I made Hot Cross (Swirly) Buns. My brother and I called them Hot cross Swirly Buns because I put swirls of icing on top of the x’s because I had more icing. Well, let’s start at the beginning. What you need: 500g flour, 2 tsp salt, 75g sugar, 2 tsp dried yeast, 40g unsalted butter, 2 medium eggs – beaten
120ml full fat milk, warm, 120ml cool water, 100g sultanas, 80g Cook’s Ingredients mixed peel, Zest of 2 oranges, 1 eating apple – cored and cut into small cubes, 1 pear – cored and cut into small cubes, 2 tsp ground cinnamon
For the crosses:, 75g plain flour, 75g water, 75g Apricot jam to glaze (I used different ones) and a good bit of time.  I used different ingredients,  but here’s the recipe that they say to use:

1. Tip the flour into a large mixing bowl, add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter, eggs, milk and half the water. Use buns9the finger’s of one hand to mix the ingredients together.

2. Add the remaining water a little at a time until you have a soft, sticky dough and all the flour is incorporated.  You may not need all the water.

3. Oil a clean work surface. Tip the dough onto the oil and begin to knead. Continue kneading for 10 minutes. The dough will become less sticky and feel smooth and silky when ready. Put the dough into a lightly oiled bowl. Cover until the dough has doubled in size. This will take between 1 – 3 hours.buns10

4. Tip the dough onto a lightly floured surface and scatter the sultanas, mixed peel, orange zest, apple, pear and cinnamon on top. Knead in until evenly distributed throughout the dough.  Place the dough back in the bowl and leave to rise for an hour.

buns115. Fold the dough inwards repeatedly until all the air is knocked out. Divide into 12 equal pieces and roll into balls. Place them fairly close together on one or two trays lined with parchment paper. Place each tray inside a clean plastic bag and leave to rise for one hour, or until double in size.

6. Preheat the oven to 220C, gas mark 7.  For the crosses, mix the flour and water together to form a pipable paste.buns6  Using a piping bag fitted with a fine plain nozzle, pipe crosses on the buns. Bake for 20 minutes or until golden brown. Mix the apricot jam with a little hot water, sieve and brush over the warm buns. Cool on a wire rack.

7.  Enjoy!

buns2

Posted in 5th Grade, Food Science, Science 5

My Summary Of Food Science – Lesson 35 – Review

I have had a lot of fun while working on food science, and have gained lots of experience in cooking, like figuring out I need more practice in the smoothie department, cooking up a bowl of salsa that everyone liked, eating some delicious coleslaw, learning how to make potato chips, and even the sliced baked potato as the second project! Later after each one, at least one person had at least one question or comment on the meal, appetizer, or snack. This feedback was what made my recipes better, and I will keep learning how to cook even after food science is over. I have also made some ice cream when I finished food science, and the bonus recipes too!  I will miss food science, and I hope to be posting some art soon.

Posted in 5th Grade, Food Science, Science 5

Science Lesson 38 & 39 – French Baguettes!

In these lessons I made a set of threeingrediants_small French Baguettes! It started using these ingredients: salt (2 1/2 tsp), water (1/4 cup for yeast to dissolve in – another 2 to make the dough), the yeast (I used a little packet of yeast), a pound of flour (about two and a half cups), and a bit extra flour to put on my hands and the cutting/rolling/folding board.  I used up a good half – day (a half-night, actually) and a bit of patience.  First I put the yeast into the 1/4 cup of water, and let that rest for about twenty minutes.  While that dissolved,  I got the flour ready, and poured in the two and a quarter teaspoons of salt.  then I waited about ten minutes more, and then put the water & yeast into it.  I then stirred it around (with the help of mom the great) and then when it became too hard to stir anymore, I reached in and got real covered in the dough from kneading mixing_small  it without the flour on my hands, and it wouldn’t come off, so I washed my hands and it came off as easy as you can say apple pie.  Then I was like, “Mom?  I think I need some flour on my hands.”  She said okay, so off I went in folding again, and this time I came prepared.   About ten minutes later, I was back in the kitchen to put it in a bowl to let it rise three times what it was at the moment (it took three hours)  and then did it again after deflating it (squishing it together again), so I ended up with a nice texture.  I then put it on a cutting board and folded it in thirds.  I let this sit for three minutes, and then rolled it into baguettes.  Then I lifted it onto a baking sheet and  slit it.  This turned bagette2_smallout nicely, and I had a nice set of baguettes that were slitted and ready for the oven.  

After I had it slitted, I put it in the oven for 45 minutes and then mom put a tray of water in the bottom of the oven, and sent me to bed.  At the time it was bagette6_smallmidnight.  Then, six hours later, I was up and on my crutches, and I went to check on the baguettes.  One failed, and was hard as a rock.  Two actually made it,  and were edible.  This was quite the learning experience!bagette8_small

Posted in Food Science, Science 5

Science Lesson 33 – Cooking Food

Food can be cooked in many ways, like Grilling, Broiling, Baking, Boiling, Simmering, Steaming, Pan-frying, and Sauteing, and three different ways that heat can get around, eg. Conduction, Convention, and Radiation.

450495605_1280x760Conduction is a form of heat transfer that requires physical contact and a conductor to hold the heat electrons.  Convection is another form that requires a fluid or gas, and it traverses (circulates) the water/gas.  Then there’s the Radiation way of transmitting heat.  Radiation is where electromagnetic-spectrumthe heat travels far  and fast because it is a radio wave, which is how a microwave works.

500px-convectioncells-svg Heating food changes the flavor, aroma, and texture because the molecule structure is changed.  First, the heat is transferred to the food, exciting the molecules and/or atoms, so they vibrate.  Then the molecules split up, and they play somewhat like musical chairs, where they all scramble to get into position in the new structure, or “chair”.  They then bond in that structure, and that structure is the altered version of the old one, and therefore it changes the characteristics of the food.  Here, I’ll give an example: a potato.  When you bake a potato, it becomes wrinkly and brown, and the flesh (inside of the potato) turns dry and interesting-tasting.  That’s because of the molecule structure changing!

Posted in 5th Grade, Food Science, Science 5

(Not Really) Sweet Cinnamon Tea – Science Lesson 32

Huh….. I don’t know whether I liked it or not.  It was kind of bitter, and it had a cinnamony taste to it.. but it was bitter.  Very bitter.  It was terrible at the bottom- I spit it out, it was so disgusting!  With the original recipe, Mom called that cinnamon water, so she added to it.  What the original recipe was is to put a half cup of cinnamon chips into a strainer and place the strainer in a cup of boiling water and leave it for five minutes and then drink it.  What she added was 1 package of earl grey tea flavoring, honey (enough to cover the bottom of the cup), and a little less cinnamon (1/8 teaspoon- the ground stuff).  It turned out bitter, but I’m guessing that the original recipe would have tasted terrible, so I’m lucky that mom caught that (That would be why Daniel Dignan doesn’t taste them during the lesson!), otherwise it would be yucky.

Posted in 5th Grade, Food Science, Science 5

Herbs & Spices Overview – Science Lesson 31

Today I learned about Herbs and Spices.  I’ll start off talking about the herbs, than I’ll move on to the spices, and after that I’ll talk about some relating character traits connecting the two.

To start off, the lesson listed a good handful of herbs, some of which I had not known about, including  Basil, Oregano, Parsley, Bergamot, Lavender, Mint, Rosemary, Thyme, Angelica, Celery, Coriander leaf, Dill, Fennel, Pili-Pili, and Eucalyptus.  The main definition of an herb is that it is a fresh or dried leafy part of a plant that is used for its flavoring, perfume, or its medicinal qualities.   Herbs can be from a(n) annual, biennial, or perennial, and it’s supposed to be used in small bits.

Now I’ll talk about spice, and these are a couple spices that he listed in the video: Cinnamon, Allspice, Chili Peppers, Vanilla, Chocolate, Curry, Paprika, Saffron, Pimento, Cannelle, Dill, Tumeric, and Ginger.  The definition of a spice is a dried seed, bark, or root used for flavoring, coloring, or preserving food, and it has a medicinal value.

Then there’s the nutritional benefits and culinary uses.  The health benefits are Phenolic compounds, which have antioxidant properties, the Terpene compounds, which decrease the production of “free radicals” or harmful cells in the body, therefore it gives them anti-cancer properties, the anti-inflammatory properties, the vitamins and minerals, and they support and influence the metabolism (the system that sends out antibodies when you get sick) positively, keeping you healthy.  And there’s the culinary uses, which are being served fresh, chopped (use a sharp knife for this, or it will leave a brown/black discoloration on the herb/spice), crumbled if dried, heated in oil to extract the flavor, ground into coarse or fine particles, or turned into a flavor extract that will quickly permeate that dish.  Herbs and spices are quite an interesting subject!