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 cooked 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