Dodol is a toffee-like food delicacy popular in Indonesia, Malaysia, Philippines, Singapore, and Sri Lanka. It is made with coconut milk, jaggery, and rice flour, and is sticky, thick and sweet. It normally takes up to 8-9 hours to cook dodol. From the start till the end of the cooking process, the dodol must be constantly stirred in a big wok. Pausing in between would cause the dodol to burn and that will spoil the taste and aroma. To know if the dodol is completely cooked is when it is firm and doesn’t stick to your fingers when you touch it.
It is mostly served during festivals such as Hari Raya Aidilfitri and Hari Raya Haji. There are different versions of Dodol available including a Durian flavor, which is called “lempuk” available in Asian food stores.
The object of yeast dough makeup is to shape the dough into rolls or loaves that bake properly and have an attractive appearance. When you shape a roll or loaf correctly, you strecth the glutens strands on the surface into a smooth important for loaves and rolls thar are baked freestanding, not in pans. Units that are not made up correctly will developed irregular shapes and splits and may flatten out.
Three-Strand Plait
Roll three torpedo-shape pieces to a reasonable length. Arrange them side by side and joined together at the top is moved over piece No.1 and piece No.3 is brought over No.2 in a similar manner. This sequance is piece No.2 continued until the braiding is completed.
Four-Strand Plait
This is produced in the same manner as the three-starnd plait. The plaiting order is2 over 3, 4 over 2, and 1 over 3. This sequance is repeated until the plait is completed.
Five-Strand Plait
Using the three-strand method, the order of plating is over 2 over 3, 5 over 2, and 1 over 3. This sequence is repeated until the plait is competed.
Six-Strand Plait
Similar to the three-stand plait, the six strand has an initial move which is not repeated for the rest of the plait. The sequance follow, 6 over 1, 2 over 6, 1 over 3, 5 over 1, 6 over 4, then 2 over 6, 1 over 3, 5 over 1, 6 over 4 and so on until the plait is completed.
Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken. The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.
The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization). The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.
Crystal
Melting Temp.
Notes
I
17 °C (63 °F)
Soft, crumbly, melts too easily.
II
21 °C (70 °F)
Soft, crumbly, melts too easily.
III
26 °C (78 °F)
Firm, poor snap, melts too easily.
IV
28 °C (82 °F)
Firm, good snap, melts too easily.
V
34 °C (94 °F)
Glossy, firm, best snap, melts near body temperature (37 °C).
VI
36 °C (97 °F)
Hard, takes weeks to form.
Making chocolate considered “good” is about forming as many type V crystals as possible. This provides the best appearance and texture and creates the most stable crystals so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization.
Generally, the chocolate is first heated to 45 °C (115 °F) to melt all six forms of crystals. Next, the chocolate is cooled to about 27 °C (80 °F), which will allow crystal types IV and V to form. At this temperature, the chocolate is agitated to create many small crystal “seeds” which will serve as nuclei to create small crystals in the chocolate. The chocolate is then heated to about 31 °C (88 °F) to eliminate any type IV crystals, leaving just type V. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. However, there are other methods of chocolate tempering used. The most common variant is introducing already tempered, solid “seed” chocolate. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results.
Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate, particularly for large volume applications.
Melting
The chocolate should be chopped into small pieces of similar size. Place the chooped chocolate into a stainless steel bowl. Put the bowl over a pan of simmering or hot water. Stir until the chocolate is melted. The bottom of the stainless steel should not touch the water in pan. Never melt the chocolate over direct heat as it will burn easily. Do not allow water to come contact with teh melted chocolate, as it will cause the chocolate thicken and become lumpy and unworkable.
Temperature are really important in tempering the chocolate. It’s because, we don’t want the chocolate become watery andunworkable.
It contains high cocoa butter and cocoa liquor content. It also contains sugar and lecithin. It is commonly used in cooking as it gives rich and intense flavour.
Milk Chocolate
It contains cocoa butter, cocoa liquor, sugar, vanillin, milk solid and lecithin. It has milder and sweeter flavour than dark chocolate. It is suitable for cooking.
White Chocolate
It contains cocoa butter, sugar, milk solid, vanillin and lecithin. It does not contain cocoa liquor. It is normally used for colour contrast in desserts and for making praline.
Cooking Chocolate
It contain vegetables fat, sugar, milk solid, lecithin. For dark cooking chocolate cocoa mass will be add.
Chocolate Chips
it come in the forms of dark chocolate chips and white chocolate chips. It is used in baking cakes and cookies.
Cocoa Powder
It is ground from cocoa butter solid when it is pressed in the extraction of cocoa liquor.
Chocolate is made from roasted cocoa beans. Cocoa trees san reach 12 metres of height and each pod yields 25 and 40 seeds. Chocolate, both sweet and bitter, is fascinating. The cocoa beans were first cultivated in South America and they are widely planted in the Caribbean and the equatorial area nowadays.
The Maya Indians first grew cocoa trees and made chocolate drinks from ground cocoa beans. The drinks were served only at ceremonies such as weddings, funerals or when a child was born.
Later, the aztecs recognizes the value of cocoa beans in exchange of goods. For example, three cocoa could buy a slave. Cocoa beans were regarded as a gift from God. People believed that they became wiser and more powerful after eating cocoa beans.
Cocoa beans were taken from Spain by Hernando Cortez in sixteenth century. Then the practice of drinking chocolate spread across Europe, but it was restricted among the aristocrats only. Most people believed that chocolate had magic power and some even thought that it was an aphrodisiac. Chocolate is very popular and is widely served in restaurant and sold in gift shops nowadays.
Chocolate is associated with elegance, glamour, love and care.
A piece of elegant cake or a cup of delicate cocoa drink could be an energy-boost in the afternoon while chocolate dessert put a perfect “full-stop” to a meal.
How could you resist the temptation of chocolate?
Chocolate is also associated with families and your childhood memories. Remember the chocolate milk you shared with your family in the morning? Remember the log cakes at Christmas?
There is a chocolate something for all ages on all occasions.
