Hong Kong food
VicentaLakin
THIS CLASSIC "HONG KONG TOAST" HAS MADE ME DREAMT FOR A LONG TIME, AND TODAY IS THE DAY! THE DAY BEFORE, LG TOLD ME ABOUT THE HONG KONG BREAD THAT USED TO BE EATEN AS A CHILD, WHICH TASTED SWEET AND SWEET AND WAS VERY RESILIENT, AND IT WAS STILL CLEAR. BUT NOW THAT THIS BREAD IS GONE, IT'S A SHAME! SO THE NEXT DAY I ACCIDENTALLY FOUND THIS ONE OF JOON-LANG'S. BEFORE THE BREAD COMES OUT, THE UNIQUE SWEET SMELL OF BREAD IS ALREADY IN THE AIR. IT'S THE KIND OF SMELL I MISS, THE LONG-AWAITED SMELL THAT TASTES SO GOOD! THIS BREAD ONLY TOOK TWO. LG SAID IT WAS TOO SMALL TO EAT IT, SO I MADE TWO IN A ROW. THE FORMULA WAS ADAPTED TO THE TASTE OF THE FAMILY, AND MY FORMULATION WAS PUT AT THE END, AND INTERESTED RELATIVES COULD REFER TO IT. THIS FORMULA COMES FROM YOUR MOTHER. THANK YOU FOR SHARING. WITH REGARD TO BREAD MADE FROM A BAKERY MACHINE (MY BAKERY: THE PE8800A MACHINE): IT CAN ALSO MAKE FINE, SOFT, THIN AND DELICIOUS BREAD, AND YOU CAN MAKE TOAST AS MUCH AS IN A BAKERY BY PAYING ATTENTION TO THE FOLLOWING THREE DETAILS. 1. SHADE. I USE A TOASTER TO WIPE MY FACE, AND I USUALLY CHOOSE THE EIGHT-SHOW. TWO SHUFFLES OF 40 MINUTES WERE SHARED. THIS PROCEDURE IS 20 MINUTES OF FACE RUBBING AND THE REST OF THE TIME IS FERMENTATION. AFTER 20 MINUTES OF THE FIRST LAUNDROMAT, THE BREAD MACHINE WAS SHUT DOWN, BUTTER WAS ADDED AND THE BREAD MACHINE WAS RESTARTED FOR FUNCTION 8. WHEN THE SECOND FACE RUB IS OVER 20 MINUTES LATER, A SMALL LUMP CAN BE CUT OFF TO TEST THE SPASM, AND IT WILL NORMALLY REACH A FULL PHASE OF 40 MINUTES. IT'S THE BEST WAY TO MAKE TOAST. IF IT DOES NOT REACH FULL STAGE, FUNCTION 8 CAN BE SELECTED AGAIN FOR ANOTHER FIVE MINUTES OR SO. BECAUSE OF THE DIFFERENT BRANDS OF FLOUR, IT WORKS DIFFERENTLY. SOME FLOUR WILL REACH FULL STAGE IN 30 MINUTES, WHILE OTHERS WILL BE COVERED IN 45 MINUTES. 2. BREAD DRUMS OUT OF TIN PAPER. IN THE END, THE BREAD FROM THE BREAD CAN BE BAKED WITH TIN PAPER (WITH A BRIGHT FACE) SO THAT THE BREAD THAT IS BAKED CAN HAVE A THIN EFFECT, AND IF IT IS NOT, IT WILL BE THICK. AND IT'S NOT TOO DARK AROUND AND AT THE BOTTOM. 3. IT IS IMPORTANT TO UNDERSTAND THE FUNCTIONS OF THE BAKERY. THERE'S A LOT OF BAKERY BRANDS AND THERE'S DIFFERENT FUNCTIONS. IT IS ONLY BY BEING FAMILIAR WITH ITS FUNCTIONS THAT IT CAN BETTER SERVE ITS OWN FAMILY. FOR THE SECOND TIME, THE ORIGINAL FORMULATION WAS ADJUSTED USING ITS OWN FORMULATION. HIGH POWDER: 400 GRAMS, SUGAR 60 GRAMS, YEAST 4 GRAMS, MILK 15 GRAMS, SALT 2 GRAMS, EGGS 41 GRAMS, BUTTER 36 GRAMS, MILK 229 GRAMS
VicentaLakin
Maracai, English name: Cantonese spongecake, a traditional wide-style teahouse snack, used to be a food favorite for the Malays in Singapore, formerly named "Malai cake", was later introduced to Hong Kong, in the Guangdong neighbourhood, where it was called "Malaya" in Guangdong. This snack, which does not require ovens or electric egg-beaters, has no tool limitations and is recommended to you. Hong Kong's chimpanzee, also known as ancient fahmara cake. The first is made of flour, eggs, pig oil and butter, which are fermented for three days and lastly in the steam cage. Marafés in the building are usually made into a large circle and cut into small pieces. Mara cakes are golden and fresh when they are very loose, soft and smelly. There's a soft feeling of sponges and the smell of chicken cake, which is a little similar to, but softer than. Mara cakes are better than cakes, but they cost much less。
VicentaLakin
Simi, also known as West Valley Rice, is a specialty in Indonesia and is either made of cassava powder, wheat starch flour or grain powder, or is made of starch extracted from palm plants, a processed rice, shaped like pearls. There are three groups, Simi, Mid-Simmy and Simi, which are often used for porridge and snacks. The main ingredient of Simi is starch, which has a warm and healthy spleen, which treats stomach weakness and indigestion. Simi also restores the function of natural lubrication to the skin. So Simeon is popular, especially with women. In addition, the Yang Jianli was created in the 1980s by a Hong Kong liquor store, and is still one of the most popular sugars in the sweet shop. I started to notice this sweet thing because I liked its name, Yang Zeng-Lin, how it felt to be in the sky! I was thinking of the gnarly sanctuaries that had been spilled with the willows in the bottle of his hands. And look at the materials, mangoes, coconut juice, Simi, all I like! Since then, the desire for this dessert has not stopped. But I hate the traditional sweet shop here that sells old sweet water and never innovates! Hong Kong has been hot for decades, and even drinks and ice cream-based ginseng products will not be introduced in this area. If you want to eat, you have to do it yourself
VicentaLakin
Double feeling, making bread from a bakery, does not have to fix his tissue, but must focus on its taste. The smell depends on the formula you choose. As long as it tastes right, the family will like it, right? This Hong Kong toast, which I introduced today, comes from Kim Dae-wang's blog, and I adapted it to the bakery. Thank you. The memory of the old taste is often more engraving than the taste itself. When I was a kid, 50 cents a bag full of bread, sweet, fragrant, soft and soft. Being a little girl in the late '70s, I can't forget that sweet memory。
