Malungkies ^.^

ORIGINAL RECIPE

• Materials and Equipment

All baking equipment like the oven, measuring cup, electric mixer, and the like were prepared by the Chua Yap's. Some of the ingredients for baking - flour, baking powder, vanilla, cinnamon, and muscovado sugar, were bought at the Baker's depot in Muñoz. Missing ingredients - chicken eggs and butter, were bought at the nearby PureGold Supermarket. The core ingredient, Malunggay, was prepared by the residence.

• Forming the Fluffy

The fluffy was a mixture of twelve small chicken eggs, two hundred twenty-five grams melt butter, and three hundred grams muscovado sugar. The fluffy was mixed thoroughly until no solids can no longer be seen.

• Creating the Dough

In order to obtain the dough, the fluffy was mixed together with one kilogram of flour, one hundred milliliters of milk, ten grams of baking powder, and five milliliters of vanilla. The dough was mixed by the electric mixer because of its massive weight.

• Crushing and Addition of Malunggay leaves

The leaves from the Malunggay branch were picked and were put in a blender to minimize the size of the leaves. Smaller leaves were pounded in a mortar and pestle for a much smaller size. The leaves were then added to the dough using the electrical mixer.

• Baking Preparation

A cookie tray was unavailable during that time so a cupcake tray was used instead. Each modelling cup in the cupcake tray was placed with wax paper in order for the dough not to stick into the cup. Two tablespoons of the dough were placed into each cup - for all the cookies to have similar weights and sizes.

• Oven Baking and Final Touch

The tray was put into an oven for twenty minutes at a temperature of three hundred degrees Farenheit until the cupcakes puffed and got a much darker brown color. The cupcakes were then sprinkled with cinnamon for a much fresh product.

WHAT HAS BEEN DONE

The final product did not come appealing and delicious as what is expected. Below is the revised recipe for the production of cookies.

• To make the fluffy, mix:

- 14 small eggs, beat

- 2 cups of muscovado sugar, strained

- 1 cup of butter, melted

• To make the liquid mixture:

- 20 and 1/2 tsp or 6 and 2/3 tbsp of milk

- 1 and 1/2 tsp of vanilla

- 1/2 cup malunggay leaves, powdered (available in the market)

- fluffy

• To make the dough:

- 6 and 2/3 cup of flour, strained

- 1/8 cup of baking powder, strained

• Before baking:

- cut the dough into small pieces of raw cookie using a modelling tray

for cookies
- sprinkle a pinch of brown sugar into the top of the raw cookie

• Baking:

- pre-heat oven for 5 minutes at 300 degrees Farenheit

- put the tray in the oven with the same temperature for 20 minutes

until the cookies become crisp brown

• Preparation for packaging:

- when cookies are in batches, sprinkle some cinnamon for a

fresher product

EVALUATION/RESULTS

Miscalculations of the ingredients' measurements lead to the not so good taste of the final product. Too much flour was placed to make the dough - having no room for the taste of Malunggay and muscovado sugar. Also, cinnamon only made the product more aromatic. It does not enhanced the taste of the product.

Homogeneity was also not achieved in the project since the Malunggay leaves were not crushed/powderized properly. The proper protocol of crushing the leaves, which has a drying method, was not followed since time was limited and the leaves were only procured when morning came. And even if given a long time, the proper equipment was not at hand.

Lastly, The final product doesn't resemble a cookie. Instead, it looks like a typical cupcake. This is mainly because of the tray that was used. The tray was meant for molding cupcakes and not for cookies. Also, when the dough was placed on each cup, it was placed randomly resulting to a crooked shape cupcake.

At least, the proportion that we used can generate hundreds of cookies so the baking is for mass production. The cookies lasted for two and a half weeks - proving the claims that cinnamon really is intended for preservation also.

IMPROVEMENTS TO BE DONE

Measurements will now be in baking terms (e.g. cups, tsp, tbsp...). This will make the measurements more accurate. Once the measurements are accurate, a more palatable and delicious product can be made.

To reach homogeneity, an all-ready crushed/powdered Malunggay leaves will be bought from the market. The powdered leaves will also be mixed with other liquids to form a liquid mixture. In this case, the Malunggay leaves will not be seen anymore for the leaves are already in the solution.

Also, to enhance the taste and appearance, a tray that is intentionally crafted for cookies will be used. Brown sugars will be sprinkled to the top of the cookies for a much sweeter taste.

If packaging is done by the DOST, the proposed packaged is that six cookies will be stack into a regular hexagonal box with a resealable and creative lid. The sides of the hexagon will measure three inches while the height of the box would be six inches. To avoid contamination, the cookies were put into a plastic first before placing inside the box.

If self-packaging, the cookies will be placed in a double layer cellophane for stronger protection with a metal stick for sealing. This metal will be malleable to become bendable for the purpose of resealing. Six cookies will be placed in the cellophane bag too.