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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
2:312:382:561:01


Table 2 - Set B - Chill with lid covering

Chilling time (min)
0
30
60
360
720
Time needed for floating (min)
2:15
2: 302:352:502:56

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