i wished upon a star yesterday , this little cute star which was shining happily
wished for god to give me the strength to keep going .
monday was devise drama presentation
i guess that went well
santhi ! you were greatly missed . take care alriites ?
then .. i forgot .
nyeh .
tuesday, school again. late as usual , what's new eh?
nothing spectular happened.
project tensions pilling up.
its gettin the better off everyone .
note : 3 more days to much anticipated HOLIDAYS
wednesday.
alot alot alot of shit today, busy day i must say.
1. lifespan presentation.
omgosh , im like so freakin happy that im sooo over and done with it
presenting was kinda nerve-rackin but hey , my group did it.
WE DID IT Y'ALL !
thanks for everything azuuuuu , jan baby and AC
2. ideasing with 2 best friends : jan baby and santi baby
plans can really change you know.
ACTUAL PLAN : bugisin to experience mani + pedi for project
but noooo ..
like just 2 stops before bugis i just had to remeber that my collection of IC was due
so my 2 best friends + new found best friend tan huiling :) were so nice and followed me to lavender.
and they even planned to go buy some army shirt from some weird market or something
talk about impromptu
so after collecting my IC (which was surprisingly fast) we were about to make out way to the
market when it started raining.
irritating or what
god's way of telling us army shirts are just not for us , princesses !
wth.
okay then so we went buggy and and hl departed from us
we went tong seng :) yummy or what
and ps: all this while santhiya was talkin talkin and really talkin about HER BEN AND JERRY'S
like really cannot stop .
tryin to ignore her b.j shit, we made our way to do mani .
BUT BUT BUT BUT.
HERE'S THE TWIST .
we got influenced by that stooopid santhiyo and we decided to experience b.js
VIVO SEH . that was where we went.
b.js was shiokaloasai. pictures pictures and more pictures
santhiya was in love with the bj girl. quite preety la
neyh.
then omgosh we went zara, topshop, F21, pull and bear
and then went to ALL , i seriously mean ALL the hp shops in vivo
i and santhiya fell in love with like all the hp shops. my gosh i so want a new phone
anyone kind enough to get me one ?
Nabila says: Thank you Santhiya for this lovely blog entry. Yet again.
Thursday, December 04, 2008
Friday, November 21, 2008
PUMBA
WARNING : THIS IS GONNA BE A SUPER LONG POST .
SO IF AINT GOT NO PATIENCE , KINDLY PLEASE GO AWAY.
Venue: FC4
Time : 2.28
Mood : very amused , HAHA
i just found out from pearlyn that if a guy likes you he would lean towards you with his palm facing you .
RUBBISH BIN.
i've not been blogging for like a super long time . sad stuff
anws , so many have happened in like one year.
DADP.
my new love they would be :)))
work is like freaking piling up .
friends are just the best. thank gods for them yo.
An Chun is just AN-noying
Mitchell is POONIE BOI
S.Santhiya is my pest friend / MODEL
Huiling is a laughing machine
Liyana is DA BOMB
A.Santhiya is whiny
Janel is "the best"
Jas is indian
Azuuu is BLONDIE
Siru is helmet head
Lizzie is Queenbitch
Nicholas is my teddy bear
Azie is ROJAK
Bernie is prawn hair gurl
Sinying is technically & actually
Joween is fighter princess
Esmine is fun
Charmaine is dumb blonde
Erica is AMERICAN GIRL.
awsome clowns i have huh ?
to all my sec skul friends,
i miss you guys .
must meet up soon aite?
sufiiieeee . you are just IRREPLACEABLE !
LOVE YOU GIRL .
to my dearest dadp ,
thanks for everything.
I AM TAK HALAL!
SO IF AINT GOT NO PATIENCE , KINDLY PLEASE GO AWAY.
Venue: FC4
Time : 2.28
Mood : very amused , HAHA
i just found out from pearlyn that if a guy likes you he would lean towards you with his palm facing you .
RUBBISH BIN.
i've not been blogging for like a super long time . sad stuff
anws , so many have happened in like one year.
DADP.
my new love they would be :)))
work is like freaking piling up .
friends are just the best. thank gods for them yo.
An Chun is just AN-noying
Mitchell is POONIE BOI
S.Santhiya is my pest friend / MODEL
Huiling is a laughing machine
Liyana is DA BOMB
A.Santhiya is whiny
Janel is "the best"
Jas is indian
Azuuu is BLONDIE
Siru is helmet head
Lizzie is Queenbitch
Nicholas is my teddy bear
Azie is ROJAK
Bernie is prawn hair gurl
Sinying is technically & actually
Joween is fighter princess
Esmine is fun
Charmaine is dumb blonde
Erica is AMERICAN GIRL.
awsome clowns i have huh ?
to all my sec skul friends,
i miss you guys .
must meet up soon aite?
sufiiieeee . you are just IRREPLACEABLE !
LOVE YOU GIRL .
to my dearest dadp ,
thanks for everything.
I AM TAK HALAL!
Wednesday, July 25, 2007
The bar chart shows the height of the doughnuts before and after baking. The rising of the dough during baking is caused by the fermented yeast during proving that has produced carbon dioxide in the dough. During baking, the dough rises rapidly as the gases inside the dough expand. But at 54 degrees Celsius, further rising stops as the yeast is killed. Differences in height depend on the type of flour used.
The above star diagram shows the characteristics of the doughnuts, with 1 being the least appealing and 5 the most appealing. The first characteristic, colour, Variation C, at 5, has the best colour given its golden brown look. Variation B has the least appealing colour, at 2, as it was very dark brown in colour and looked burnt, though it was not. Variation A and the control had averagely appealing colours with Variation A being just brown in colour and the control, very light brown. Both are just as appealing. The 2nd characteristic, texture, the control, was rated 5 with its smooth surface. Variation A has the least appealing texture, at 1, as it felt coarse, rough and grainy. Variation C was appealing, though as not as much as the control. It was smooth, with a few humps. Variation B was not very appealing, though better than Variation A with its coarse and rough texture. The 3rd characteristic, taste, the control and Variation C has the best taste, at 5 as they were both equally soft and chewy. Variation A was very hard and difficult to chew, thus it was only rated 1. Variation B was soft but not chewy. The last characteristic, moisture, the control has the best moisture, at 5, as it was soft and bouncy to the touch. Variation C is 2nd with its slightly soft and bouncy feel. Variation A and Variation B was rated 2 because they were hard and dry as they lacked moisture.
Conclusion
The experiment that I have carried out have proved that different types of flour(plain, wholemeal, brown a.k.a wheatmeal, strong) will result in different characteristics, in terms of colour, texture, taste, moisture and height, upon baking. Flours are complex carbohydrates as they contain starch. Flour is the fine powdery substance that when mixed with water, forms gluten, which is a complex protein. Gluten gives dough an elastic structure and allows the retention of gas bubbles in an intact structure which results in a sponge-like product called dough. The higher the protein content of the flour, the more gluten will be formed when it is mixed with water. Fat such as butter or oil is added to the mixture to lubricate and shorten the gluten strands. The different types of dough will result in different characteristics upon baking, depending on the types of flour used.
When water is added to flour, water molecules combine with 2 proteins, gliadin and glutenin to form gluten. At first, the protein molecules that are formed are tangled and chaotic but as the dough are mixed, they line up with one another, forming gluten strands. During kneading, the protein molecules become more closely aligned and the gluten becomes stronger and more elastic. The dough is now able to hold gases produced by yeast, which causes the bread to rise. In this experiment, the control and Variation B has raised the most, as compared to the other variations. This is because plain flour is usually used where a shorter and finer texture is required, allowing more carbon dioxide to be formed in the dough given its light flour properties, as it contains only the endosperm of the grain, and brown flour contains the endosperm and germ but only the inner layers of the bran, with very course bran particles that are removed during milling and this gives a better rising during baking. However, Variation A, wholemeal flour, contains all the bran and germ with nothing added or removed. It is heavy and close-textured, because the bran and germ reduce the rise. As for Variation C, strong flour did not rise as much as the control or Variation B because it is heavier in density and its high-protein content and high water absorbency properties limits its rise.
The properties of gluten vary with its composition, which differs according to its source. Thus, doughs range from soft and extensible to tough and elastic, depending on the gluten in flours. Different types of flours have different absorbency levels. Variation A was the coarsest, dry and rough in texture and very hard and dry as it lacked moisture. This is because wholemeal flour absorbs more water than plain flour in order to get the right shape and texture for the bread. In this experiment, all the variables were fixed except for the types of flour used, so this lead to the different amounts of moisture in the different breads. The amount of moisture determines the texture and taste of the bread. The control and Variation C was soft and chewy while Variation B was soft and not so chewy, as they were both moist and not heavy in density. Variation A was dense and heavy, that lead its taste to be very hard and difficult to chew because it lacked moisture. The control and Variation C too had the best texture, as they were both smooth and bouncy to the touch. Variation A, again, had a coarse, rough and grainy texture as it was dry. Variation B on the other hand, did not contain as much moisture as the control or Variation C but it was moister than Variation A therefore, its texture was not smooth, but just coarse and rough.
The difference in colour among the control and variations is caused by the amount of starch that is present in the flour. The more starch content there is in the flour, the more starch will be dextrinized, causing it to be brown in colour. Browning of the bread occurs not only from the dextrinization of the starch, but also the caramelization of sugar, as well as the maillard reaction. In this experiment, Variation C had the best golden brown colour as strong flour contains the right amount of starch that is needed to give bread the right brown colour to the crust. However, Variation B had the least appealing colour as it was very dark brown and looked over baked, though it was not. Though brown flour does contain a reasonable amount of starch, the endosperm, germ and inner layers of the bran has contributed to the cause of the further darkening of the bread upon baking.
In conclusion, different types of flour have their own properties that will result in different characteristics depending on how they are prepared and cooked. Plain flour and strong flour is therefore recommended to be used if a nice texture, colour, and mouth feel or taste is desired.
The above star diagram shows the characteristics of the doughnuts, with 1 being the least appealing and 5 the most appealing. The first characteristic, colour, Variation C, at 5, has the best colour given its golden brown look. Variation B has the least appealing colour, at 2, as it was very dark brown in colour and looked burnt, though it was not. Variation A and the control had averagely appealing colours with Variation A being just brown in colour and the control, very light brown. Both are just as appealing. The 2nd characteristic, texture, the control, was rated 5 with its smooth surface. Variation A has the least appealing texture, at 1, as it felt coarse, rough and grainy. Variation C was appealing, though as not as much as the control. It was smooth, with a few humps. Variation B was not very appealing, though better than Variation A with its coarse and rough texture. The 3rd characteristic, taste, the control and Variation C has the best taste, at 5 as they were both equally soft and chewy. Variation A was very hard and difficult to chew, thus it was only rated 1. Variation B was soft but not chewy. The last characteristic, moisture, the control has the best moisture, at 5, as it was soft and bouncy to the touch. Variation C is 2nd with its slightly soft and bouncy feel. Variation A and Variation B was rated 2 because they were hard and dry as they lacked moisture.
Conclusion
The experiment that I have carried out have proved that different types of flour(plain, wholemeal, brown a.k.a wheatmeal, strong) will result in different characteristics, in terms of colour, texture, taste, moisture and height, upon baking. Flours are complex carbohydrates as they contain starch. Flour is the fine powdery substance that when mixed with water, forms gluten, which is a complex protein. Gluten gives dough an elastic structure and allows the retention of gas bubbles in an intact structure which results in a sponge-like product called dough. The higher the protein content of the flour, the more gluten will be formed when it is mixed with water. Fat such as butter or oil is added to the mixture to lubricate and shorten the gluten strands. The different types of dough will result in different characteristics upon baking, depending on the types of flour used.
When water is added to flour, water molecules combine with 2 proteins, gliadin and glutenin to form gluten. At first, the protein molecules that are formed are tangled and chaotic but as the dough are mixed, they line up with one another, forming gluten strands. During kneading, the protein molecules become more closely aligned and the gluten becomes stronger and more elastic. The dough is now able to hold gases produced by yeast, which causes the bread to rise. In this experiment, the control and Variation B has raised the most, as compared to the other variations. This is because plain flour is usually used where a shorter and finer texture is required, allowing more carbon dioxide to be formed in the dough given its light flour properties, as it contains only the endosperm of the grain, and brown flour contains the endosperm and germ but only the inner layers of the bran, with very course bran particles that are removed during milling and this gives a better rising during baking. However, Variation A, wholemeal flour, contains all the bran and germ with nothing added or removed. It is heavy and close-textured, because the bran and germ reduce the rise. As for Variation C, strong flour did not rise as much as the control or Variation B because it is heavier in density and its high-protein content and high water absorbency properties limits its rise.
The properties of gluten vary with its composition, which differs according to its source. Thus, doughs range from soft and extensible to tough and elastic, depending on the gluten in flours. Different types of flours have different absorbency levels. Variation A was the coarsest, dry and rough in texture and very hard and dry as it lacked moisture. This is because wholemeal flour absorbs more water than plain flour in order to get the right shape and texture for the bread. In this experiment, all the variables were fixed except for the types of flour used, so this lead to the different amounts of moisture in the different breads. The amount of moisture determines the texture and taste of the bread. The control and Variation C was soft and chewy while Variation B was soft and not so chewy, as they were both moist and not heavy in density. Variation A was dense and heavy, that lead its taste to be very hard and difficult to chew because it lacked moisture. The control and Variation C too had the best texture, as they were both smooth and bouncy to the touch. Variation A, again, had a coarse, rough and grainy texture as it was dry. Variation B on the other hand, did not contain as much moisture as the control or Variation C but it was moister than Variation A therefore, its texture was not smooth, but just coarse and rough.
The difference in colour among the control and variations is caused by the amount of starch that is present in the flour. The more starch content there is in the flour, the more starch will be dextrinized, causing it to be brown in colour. Browning of the bread occurs not only from the dextrinization of the starch, but also the caramelization of sugar, as well as the maillard reaction. In this experiment, Variation C had the best golden brown colour as strong flour contains the right amount of starch that is needed to give bread the right brown colour to the crust. However, Variation B had the least appealing colour as it was very dark brown and looked over baked, though it was not. Though brown flour does contain a reasonable amount of starch, the endosperm, germ and inner layers of the bran has contributed to the cause of the further darkening of the bread upon baking.
In conclusion, different types of flour have their own properties that will result in different characteristics depending on how they are prepared and cooked. Plain flour and strong flour is therefore recommended to be used if a nice texture, colour, and mouth feel or taste is desired.
Friday, March 02, 2007
Picked kitty up from the vet after hearing from kaktasha that she's passed on. Mummy cried quite badly when she saw her frozen body. I stroked her like i do normally. I felt numb.
So we took a cab back. Mummy wanted to stop at siglap and i went back home. I was to meet kaktasha after her work but she told me to go to VM so that she can go to VM straight away instead of going to tampines then to VM.
Abah apparently didn't go to work again because of diarrhoea. At 4 something me and kaktasha walked to our ancestor's grave at jalan sempadan. And it started to rain so heavily. But we kept digging. Until kaktasha couldn't take it anymore. We argued and shouted at each other . I said i wanted to continue digging cause i won't have anyone else to help me tomorrow because she is working. She said i could ask Abah.
I mean, would he? -grits teeth-.
So I went back to VM and kaktasha, to tampines. I bathed myself. Then kitty. With soap. Her eyes weren't completely closed. I tried to close them. Somehow I couldn't . I kissed her body after i bathed her. She smelt good. I wiped her. Placed her in her cage, but i opened the top part of the cage.
I'll miss you kittycat. Yeh, that's your real name. Kittycat.
So we took a cab back. Mummy wanted to stop at siglap and i went back home. I was to meet kaktasha after her work but she told me to go to VM so that she can go to VM straight away instead of going to tampines then to VM.
Abah apparently didn't go to work again because of diarrhoea. At 4 something me and kaktasha walked to our ancestor's grave at jalan sempadan. And it started to rain so heavily. But we kept digging. Until kaktasha couldn't take it anymore. We argued and shouted at each other . I said i wanted to continue digging cause i won't have anyone else to help me tomorrow because she is working. She said i could ask Abah.
I mean, would he? -grits teeth-.
So I went back to VM and kaktasha, to tampines. I bathed myself. Then kitty. With soap. Her eyes weren't completely closed. I tried to close them. Somehow I couldn't . I kissed her body after i bathed her. She smelt good. I wiped her. Placed her in her cage, but i opened the top part of the cage.
I'll miss you kittycat. Yeh, that's your real name. Kittycat.