It is a batter to make your buns and breads
softer without adding any emulsifiers. It is a very popular baking method in
Asia. Some people say that it originated from ancient China, while some people say
it is created by Japanese. No matter what the truth is. It is a natural way for
bakers.
Flour will be gelatinized after heating up
for a while. So, adding “Hot batter” into the dough can make the dough absorb
more liquid. Then, it is highly elastic and allows it to stretch. But, this
kind of dough will be sticky. It will be a little difficult to knead at the
first few times. Practice it more times, then you will get used to it.
Steps
(1) Weight all ingredients
(2) Pour flour into a fired pan. And then,
pour milk and water into the fired pan. Well-mixed firstly.
(3) Switch the ring on. Simmer with the
medium heat. Stir it all the time.
(4) When it starts to gelatinize, switch
the ring off immediately. BUT, keep stirring for another 1~2 minutes.
Selena’s Kitchen Talk: I always prepare 2~3
portions and save them into freezer. Just move it to fridge a day before
cooking. Leave it at the room temperature 30 minutes before mixing into dough.
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