Skip to main content

Posts

Third experiment by Priscilla

After two trials of making TangYuan, we want to change our experiment as follow: Hypothesis: Chilling TangYuan for days will affect the time to make them float and well-cooked (Comparing with not chilled) Chilling TangYuan with containers will affect the time to make them float and well-cooked (Comparing with those without container) Variables: Controlled variable: size of each Tangyuan, amount of water used for cooking Independent variable: Chilling time, Chilling with or without container Dependent variable:  Time needed to make the dough float and well-cooked Material: 60g Glutinous Rice Flour 50mL water 1 plastic bag 1 plastic box 500mL Boiling Water 1 pot 3 bowls Electronic scale Timer Experiment  procedures: Mixed 60g glutinous rice flour with 50mL water to form a dough Divided the dough into 12 similar portion and mold each portion into a ball shape Chilled 5 dough balls without container ...
Post a Comment
Read more
Recent posts

Second experiment by Hazel

Making the dough I used 60g of  glutinous rice flour (糯米粉) and 50 mL of water to make the dough of Tangyuan. Then i divided the dough into 10 balls of 10g each. Refrigerating the dough  Half of them were chilled in a container with lid and the other half were chilled on a plate without lid. Boiling the dough I c ooked one of the dough at certain time interval according to table 1 and 2. The dough was cooked in boiling water and the time needed for the dough to float was recorded. Results Table 1 - Set A - Chill without lid Chilling time (min) 0 30 60 360 720 Time needed for floating (min) 2:18 2:31 2:38 2:56 1:01 Table 2 - Set B - Chill with lid covering Chilling time (min) 0 30 60 360 720 Time needed for floating (min) 2:15 2: 30 2:35 2:50 2:56
Post a Comment
Read more

First experiment by Priscilla

First Experiment by Priscilla Preparation  Figure 1 As shown in figure 1, I  used 4 types of flour including strong flour (高筋麵粉), glutinous rice flour (糯米粉), rice flour (沾米粉) and wheat flour (澄麵) to make 4 little Tangyuan for each type. Measuring t ransparency  after cooking Figure 2                                Glutinous Rice Flour                                                                    Strong Flour                                                                             ...
Post a Comment
Read more

Our Cooking Plan

What is the best ingredient for Tangyuan? Introduction  (Sylvia) Eating Tangyuan is a must in many traditional Chinese festivals.  As the Lantern festival is coming, it would be very interesting to make Tangyuan by ourselves.  When looking at the recipe of Tangyuan, I wonder why it is suggested to use glutinous rice flour, instead of other flour.  T herefore, our group would like to do an experiment to find out the answer. Hypothesis (Priscilla) Using different flour to make Tangyuan ( 湯圓) will affect their size and transparency after cooking Variables (Hazel) Controlled variable: amount of water and flour used to make the dough, time of cooking, time of mixing the dough, size of each Tangyuan Independent variable: strong flour (高筋麵粉), soft flour (低筋麵粉), glutinous rice flour (糯米粉), rice flour (沾米粉), Wheat flour (澄 麵 ) Dependent variable:  size and transparency of Tangyuan Material (Priscilla) 150g Glutinous Rice...
Post a Comment
Read more