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CHAPTER 2 PRODUCT OVERVIEW
2.1 DESCRIPTION OF THE INGREDIENTS TO BE USED
Picture 1. Tape Ingredients
Picture 2. Turkish Delight Ingredients 1. Purple Sweet Potato (250 gr)
Purple Sweet Potato as the main ingredient in giving a unique color and taste in making my Turkish delight.
2. Tape Yeast Na Kok Liong (NKL)
Tape Yeast as a substance to ferment the purple sweet potatoes.
4 3. Banana Leaves
Banana leaves used to help the fermentation process.
4. Gelatine powder
Gelatine powder used as a non-traditional cheat to set the Turkish delight quicker and easier.
5. Xanthan Gum
Xanthan Gum helps to stabilize the sweating slightly afterwards.
6. Caster Sugar
Caster sugar is the base ingredient of candies and used to give Turkish delight a sweet taste.
7. Corn Starch
Corn starch used as one of the base ingredients, used to thicken the mixture and dusting to prevent sticking.
8. Cooking Oil
Cooking oil used for coating the baking tin.
9. Water
Water is mixed with tape which is ready to be consumed and used to make the Turkish delight.
10. Lemon Juice
Lemon juice serves to give a hint of sour taste to the Turkish delight.
11. Tape
Tape used for flavoring and give color to the Turkish Delight.
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2.2 THE UTENSIL USED DURING THE PROCESSING
Picture 3. Utensils for All Processes (1)
Picture 4. Utensils for All Processes (2) 1. Cutting Board
Cutting Board used as a base for cutting materials.
2. Spoon
Spoon used for grinding the yeast and mixing the mixture of corn starch, xanthan gum, gelatine, and water.
3. Knife
Knife used to cut the purple sweet potato into smaller pieces.
4. Peeler
Peeler is used for peeling the purple sweet potato skins.
5. Tongs
Tongs used to pick up the steamed purple sweet potato after being cook.
6. Wooden Spatula
Wooden Spatula used to stir the mixture to make Turkish Delight in the saucepan.
6 7. Steamer
Steamer used to steam the purple sweet potato.
8. Large Saucepan
Saucepan used to boil all the mixture so it could be thickened.
9. Jug/Tall Glass
Jug used to measure the volume of water.
10. Bowl
Bowl used for mixing the steamed purple sweet potato with the tape yeast, mix the mixture for corn starch, xanthan gum, water, and gelatine.
11. Tray
Tray used to cool the steamed purple sweet potato.
12. Container
Container used to put the purple sweet potato that has been mixed with tape yeast and ready for fermentation.
13. Baking Paper
Baking Paper used on the baking tin to prevent the Turkish Delight from sticking.
14. Silicone Brush
Silicone Brush used for coating the baking tin with oil.
15. Digital Scale
Digital Scale used to measure the weight of the ingredients.
16. Baking tin
Baking tin used as a container for Turkish Delight after cooking and a place to print shapes.
17. Strainer
Strainer used for strain lumpy liquid and excess the extra corn flour on Turkish delight.
18. Blender
Blender used for blend the tape and water.
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2.3 APPROVED AND REVISED RECIPE REVISED RECIPE
Recipe Name : TURKISH DELIGHT TAPE UBI UNGU
Yield : approx. 36 cubes
Main Ingredients : 250 gr Fermented Purple Sweet Potato
Ingredients :
For making the Tape (Fermented Purple Sweet Potato):
250 gr Purple sweet potato
¼ pcs Tape Yeast
For making the Turkish Delight:
500 ml water, divided
350 gr caster sugar
1/2 lemon, juice only
½ tsp Xanthan gum
25 gr gelatine powder
75 gr corn starch/flour
100 gr Tape
Corn starch, for dusting
Oil, for coating the baking tin
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2.4 PRODUCT PROCESSING SEQUENCE USING FLOWCHART TAPE MAKING PROCESS
Wash Purple Sweet Potato
Peel Cut Soak Drain
Steam (20-30 minutes) Transfer to tray Cooling (1-2 hours) Transfer to mixing bowl
Grind the yeast Sprinkle the yeast Roast banana leaves
Cover with lid Transfer to container
Line banana leaves
Fermentation (±3 days)
FERMENTED PURPLE SWEET POTATO (TAPE)
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TURKISH DELIGHT MAKING PROCESS
Blend (Water and Tape) FERMENTED PURPLE SWEET POTATO (TAPE)
Combine with sugar and lemon
Boiling (until dissolved)
Combine corn starch, xanthan gum and water
Mixing
Stirring & Boiling (until thick) Pouring & Shaping
Cooling Cutting
Dusting in Corn Starch
Packaging Storing Tape Liquid Mixture Liquid
Combine gelatine powder
with water
Bloomed gelatine
FERMENTED PURPLE SWEET POTATO TURKISH DELIGHT
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2.5 PRODUCT PROCESSING METHOD WITH PICTURES Process:
1. Wash 250 gr of raw purple sweet potatoes.
Picture 5. Washing the purple sweet potato 2. Peel the skin off.
Picture 6. Peeling the purple sweet potato
3. Cut the purple sweet potatoes into smaller pieces about 5 cm long.
Picture 7. Cutting the purple sweet potato
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4. Soak the purple sweet potatoes to a bowl of water to remove wax from the skin.
Picture 8. Soaking the purple sweet potato 5. Drain the purple sweet potatoes from soaked water.
Picture 9. Drain the water 6. Transfer the purple sweet potato to steamer.
Picture 10. Transferring to steamer
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7. Steam the purple sweet potato for 20-30 minutes until they are fork- tender but not mushy.
Picture 11. Steaming the purple sweet potato
8. Turn off the heat and transfer the cooked purple sweet potato to tray using thong for cool down completely around 1-2 hours.
Picture 12. Transferring for cooling
9. Once they cool down, transfer the purple sweet potato to mixing bowl getting ready to be mixed with the yeast later.
Picture 13. Transferring to mixing bowl
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10. Grind ¼ pieces of tape yeast for 250 gr purple sweet potato using spoon.
Picture 14. Grinding the yeast
11. Sprinkle the powdered yeast to the purple sweet potato.
Picture 15. Sprinkle the yeast
12. Shake the mixing bowl so that the yeast is evenly distributed.
Picture 16. Mixing the purple sweet potato with the yeast
14 13. Roast banana leaves on the stove.
Picture 17. Roasting the banana leaves
14. Line the container with cleaned banana leaves and transfer the yeast- coated purple sweet potato into the container.
Picture 18. Transferring the yeast-coated purple sweet potato on banana leaves 15. Cover the purple sweet potato with the banana leaves.
Picture 19. Covering the purple sweet potato
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16. Cover all with the container lid and wait around 3 days for fermentation process.
Picture 20. Covering the container
17. After 3 days, we will be making the Turkish delight. Measure 300 ml water and 100 gr tape in the blender.
Picture 21. Putting water and tape together 18. Blend the tape and water together.
Picture 22. Blending tape and water
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19. Add tape mixture liquid with 350 gr sugar and ¼ lemon juice into the saucepan.
Picture 23. Adding caster sugar
Picture 24. Adding lemon juice by squeezing
20. Stir until the sugar has dissolved, then bring to boil then turn off the heat.
Picture 25. Stirring the liquid
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21. Measure and add 75 gr corn starch and ½ tsp xanthan gum into a bowl.
Picture 26. Adding corn starch and xanthan gum together 22. Add 200 ml water to it.
Picture 27. Adding water
23. Mix until the corn starch and xanthan gum dissolves and no lumps (if there’s lumps, strain them).
Picture 28. Mixing the corn starch and xanthan gum
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24. Measure 25 gr gelatine powder and add water to it.
Picture 29. Measuring gelatine powder and adding water
25. Wait until the gelatine bloomed.
Picture 30. Blooming gelatine
26. Boil the tape liquid and add the bloomed gelatine to it.
Picture 31. Adding bloomed gelatine to tape liquid
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27. Stir until the gelatine dissolved and bring to boil.
Picture 32. Stirring to make gelatine dissolved
28. Add the corn starch and xanthan gum mixture to the tape liquid.
Picture 33. Adding corn starch mixture
29. Stir until the liquid become thick and glossy like paste consistency then remove the heat and cool for 20 mins.
Picture 34. Stirring the liquid until thick
20 30. Line baking paper to the baking tin.
Picture 35. Lining baking paper
31. Brush some oil and dust with roasted corn starch, tap out any excess.
Picture 36. Oiling and dusting the baking paper 32. Pour the Turkish delight and leave to set overnight at room
temperature.
Picture 37. Pouring and leave the Turkish Delight
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33. After one night, remove the Turkish delight from baking tin to cutting board.
Picture 38. Transferring shaped Turkish Delight to cutting board 34. Cut the Turkish delight into small cubes.
Picture 39. Cutting into small cubes
35. Separate them and leave them one more night to dry the left sweat.
Picture 40. Separating the cubes
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36. After leaving for one night, start to roast corn starch.
Picture 41. Roasting the corn starch 37. Coat each cube with roasted corn starch.
Picture 42. Coating each cube 38. Strain the extra excess corn starch.
Picture 43. Straining the excess
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39. Once all cubes are completely covered in corn starch, the Turkish delights are ready for packed and stored.
Picture 44. Storing the Turkish delight
