FN 11 POST-LAB FORM

Group Number: 1 Date of Evaluation: September 30, 2014

Lab Section: TJKL Lesson Title: Yeast Breads


Instructions: 1. Compare the actual qualities of your product with their desired qualities
2. Explain the factors that contributed to their actual qualities.


Name of product: Siopao
Desired Qualities Actual Qualities Contributory factors
Round white dough with smooth and firm
texture. Springy to touch.

Gives a chewy and firm bite

Savoury filling that adds to flavour of dough
Round white dough is formed after
steaming. Siopao dough has smooth
texture and springy to touch.

Chewy dough is attained

Filling of meat with siopao sauce added
flavour. Filling was secured inside the
dough after steaming
Good kneading of dough has contributed
well to the resulting texture.

Optimum fermentation has been set to take
place in a closed container in optimal
temperature.

Ratio of ingredients were followed and time
was monitored correctly

Savory taste of siopao is attained by
cooked diced pork in ample amount of
sauce, filling the inside of the dough.



References: Hou, G. & Popper, L. (n.d.) Chinese Steamed Bread. Baking Industry Research Trust. Retrieved from
http://www.bakeinfo.co.nz/ on October 5, 2014.