Jelly Roll and Iced Coffee Latte Recipe

Wow! Its already the 3rd week of school! Time sure does flies so fast! Before we know it, its already the end of semester and we will be done with all these modules and will be off to practicum!

Well, just to recap, on the 22nd August, we had a practical session in which my partner and I, Azmira, have decided to make Jelly Roll and Iced Cafe Latte within 1hr.

The recipes are as follow:

Jellly Roll 

Ingredients

5 large eggs, separated

125 granulated sugar

1 tspn vanilla extract

125g plain flour

confetioners' sugar

strawberry jam

oil- for greasing

Methods

1. Preheat oven to 275 C. Grease jelly roll pan. Line with waxed paper, grease paper
2. In large bowl, with mixer at high speed, beat egg whites until soft peaks forms when beaters are lifted. Sprinkle in 60g  of granulated sugar, 1 tablespoon at a time.
3. Beat until egg whites stands in stiff, glossy peaks when beaters are heated. Do not overbeat
4. In medium bowl, with mixer at high speed, beat egg yolks, remaining sugar and vanilla until very thick, and lemon colored, 8-10 minutes. Reduce speed to low-beat in flour until blended. With rubber spatula, gently fold egg-yolk mixture into beaten egg whites just until blended
5. Evenly spread batter in prepared pan. Bake until cake springes back when lightly pressed, 10-15 minutes
6. Soft confectioners' sugar onto clean kitchen towel. Run thin knife around edges to loosen cakes from side of pan; invert onto towel
7. Carefully remove waxed paer. Trim 1/4 inch from edges of cake
8. From a short side, roll up cake with towel. Placed rolled cake, seam side down, on wire rack, till cooled properly

Iced Tea Latte

2 tbsp coffe powder

400ml milk

sugar

Methods

1. Mix coffee powder, sugar and warm water
2. Dissolve mixture thoroughly. Add in milk
3. Placed mixture in blender and blend till frothy

Sugar-free Kaya

Breakfast is the most important meal of the day where delicious and nutritious food helps in energizing the body for the activities in the first half of the day.My favourite morning breakfast is milk and toast. What's yours? This nice buttery and creamy taste from the slices of butter complements the sweet and fragrant kaya spread so well that it makes a name for itself in the 'top 3' breakfast food in Singapore. And being a little wee bit curious, we all know that butter is a type of animal fat derived from cow, but what about Kaya? As consumers are getting more health conscious, there are sugar free kaya in the market as an healthier alternative to the traditional kaya that we use to eat. The question is... kaya is known for its sweet and creamy taste and the only ingredient that imparts the sweetness is the sugar, so how does sugar-free kaya sounds like it would taste 'sweet' to you? Here's a look at what is in the bag of this newly crowned bread spread!

Kaya is sweet and creamy, available as golden brown or green colored spread depending on the amount of pandan leaves and the extent of caramelization of the sugar. As with other jams, kaya is typically spread on toast and eaten in the morning but is enjoyed throughout the day. The ingredients used in a traditional Kaya are eggs, sugar, coconut milk & pandan leaf (optional for the flavor and color). Each individual ingredient play a distinct role in the end product. For instance, eggs aid in the coagulation, sugar mainly for the taste and color while coconut milk enhance the richness of the jam. The 2 artificial sweeteners that is used in the sugar-free kaya are Aspartame and Acesulfame K. Sodium benzoate is  preservative; alternatively you can use potassium benzoate. 

Aspartame a clean and sweet like sugar but without the bitter chemical or metallic aftertaste often associated with some other high intensity sweeteners, is used mainly for flavor enhancing and to improve the sweetness intensity. Aspartame is quite commonly seen in the 'light' and 'low-calorie' aspect. It provides many opportunities for formulating new products and limiting calories intake at the same time. 

Acesulfame K (AK) has a good solubility in hot water, but slightly lower in cold water. Compared to other sweeteners, AK has a faster sweetness onset. However, the taste is not lingering and does not persist longer than the intrinsic taste of food.In solutions of high concentrations of AK, a bitter aftertaste can sometimes be detected. 

These two intense sweeteners often pairs up together in sugar free food products as there it provides a strong synergistic taste enhancement when blended together. Both AK and Aspartame taste approximately or less than 100 times sweeter than a 10% sucrose solution. Yet a blend of AK and Aspartame makes it taste more than 300 times sweeter than the same sucrose solution. Besides that, the lingering sweetness of Aspartame would also be substantially reduced when blended with AK. Though the calorie count in sugar-free kaya is much lower compared to the ones with sugar, they are also less protected from microbial spoilage due to the low concentration of osmotically active compounds. Preservatives like sodium benzoate can be added to help in prolonging the shelf life of the kaya. So now we know, 'sweetness' can come without sugar... :)

Possible Coursework Questions

Hello!

Here we have a couple of possible coursework questions that we have formulated. Let us know what you think!

Osteoporosis is an increasing worry among the middle-aged population in Singapore. The consumption of dairy products have been encouraged to reduce the risk of osteoporosis. Investigate the effect of cooking on dairy products and demonstrate how they can be used to prepare nutritious and convenient dishes for the middle-aged in Singapore.

Micronutrients are essential for healthy fetal development in a pregnant woman. For that reason, pregnant women are encouraged to consume adequate fruits and vegetables daily. Investigate the effects of cooking on fruits and vegetables and demonstrate how they can be used to prepare nutritious and appealing dishes for pregnant women.

Stay tuned!
Azmira

Hello!

Welcome to our blog!

Look forward to discovering engaging activities, interesting ideas and tips and tricks that you can use to liven up your lessons on Food & Nutrition. We will be including recipes, food photography and useful resources too! We cannot wait to hear from you too - don't forget to leave a comment on our posts if you have thoughts and views to share!

Warmest regards,
Azmira, Adah & Sharon