CH-114 M6 Lab 10

 Baked Goods Experiment

Ingredients:

  • ½ cup cooked oats

  • About 1 cup of guava

  • 1 Tsp Baking powder

  • 1 Tbsp Cacao powder

  • ¼ Tsp Vanilla extract 

  • 1 Egg

  • Flour ½ cup

  • ½ cup brown sugar




Steps:

  • Pre-heat baking oven to 350

  • Cook oats in hot boiled water till desired texture

  • Blend guavas together and then strain seeds out to just get the liquid

  • Throw in baking soda, cacao powder, vanilla extract, and egg in a bowl and stir till it becomes a very thick liquid mix

  • In a separate bowl, mix the cooked oats, brown sugar, and guava liquid together and stir until it becomes one

  • Pour the bowl of oats into the bowl of the mix and stir together. 

  • Finally mix in ½ cup of flour to rethicken the two mixes

  • Add oil spray to pan and pour the mix into the pan and throw into the oven at 350 for 15-20 minutes

Taste Test: 

My first impression when cutting it up to eat was that it looked like acornbeef hash patty that made some of my family laugh. But as far as the taste, it was pretty bland. It was missing some sweetness. As soon I got to taste it I knew I forgot to add salt. The texture was mushy on the inside and cake-like on the surface. Although it was bland it was interestingly good and addicting to keep eating. So, I think just finding a way to really get the sweetness out could make this really good.


The chemical process of leavening in the baked good is primarily achieved through the reaction of baking powder. Baking powder contains both an acid and a base. While the baking powder provided leavening by releasing carbon dioxide gas to make it rise, the texture issues (mushy inside, cake-like surface) may be due to the composition of the ingredients affecting moisture distribution. The mushy texture on the inside suggests that the interior of it retained moisture and possibly did not bake fully because of the dense nature of the oats and the moisture from the guava liquid. But the cake-like surface indicates that the outer layer of the baked good formed a solid structure during baking, likely due to the heat causing the proteins to coagulate and form a crust.



I would say this experiment was a success. Not because it turned out amazing and delicious. But it turned out in a way where I am able to recognize how I can make this into its own little hit and experiment more with it. Again, although the taste wasn't super flavorful by itself, it was interestingly good to continue to eat and have in my mouth. I think next time I will add more salt and sugar. I would add more sugar not just from regular brown or white sugar, but from other dense fruits like a banana or mango to really add flavor. I also would want to add some flavored protein powder in their to add flavor in that way while also creating another layer of thickness. The exciting thing is that I feel that there is a bunch of ways I could build on this. The only thing is that I don't know exactly what category it would fall under. Because it wasn't necessarily a bread or a cake. It just had its own unique feel that I am interested looking more into. 

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