piazzola

I said there is no type of flour specified nor the rolling of the dough typically used for pebetes nor the chunio is used.So there you go few things already found otherwise I'll be making Chinese nuns for all I know. Not that I don't like Chinese buns but that's not what I want at the moment

Interesting but in Ukraine and Russia kolach or kalach means braided bread basically the same as Jewish challah. Certainly there are regional differences may be closer to Slovakia it is different for instance buchty are called boluchky in Western Ukraine and they are much taller.

I'd say short knead would be good if the dough would go to autolyse but it doesn't seem to be the case. So 6 minutes is not near enough to develop gluten strands that traps the air unless you mix on higher speeds then again higher speeds may reduce the size of the air bubbles.

what do you mean by the "true" recipe? ← Como de panaderia my friend Found an old article in Clarin newspaper but dunno if it is good though it refers to harina 0000 and I have no clue as to what values this flour has Care to comment on this flour? Is it strong, bread or weak flour? gluten properties? Ash content or cenizas? Starch or almidon? extraction rate%? Thanks

Yeah looks easy however it is not the true recipe but only an approximation Oh well I'll have to work hard to get my experiment right One of these days I will Thanks

I have also found this website for translations http://www.excite.co.jp/world/english/web/

Yes! Thats the correct assumption.

Well then you can't just rely on the label for information Actaully flours are milled according to some standards where there is a protein variance or band allowed that millers aim at. So if they aim at 13% then it will be that but it could go as high as 14.%. So don't believe in the package information it is usually not very reliable info in fact it does not mean it will be 13.5% it could go lower or it could go higher Your best bet is to ring the millers for tech info on the flours they make usually they are pretty good on supplying that kind of information if you talk business The rule of the thumb is the higher the protein the higher the water absorption rate to 64%-68% depends on the weather and less white the flour is. If you bought a store flour there is usually a recipe where you can see the water rate suggested that is usually a tell tale sign of the strenght of the flour. Now if you flour is too dense it may be due to not enough water or overkneading

These are the three moste desirable elements High protein (darker flour pale or greyish) High ash content .60% and above(more minerals) high extraction rate means less purified and starch quality the higher the rate the better though it is not always the case. However it is for the first two other above

One thing I know is durum flour is not semolina (coarse or fine) though it comes from the same grain but the extraction rate is lower but still high protein flour used mainly used for pasta production.

Thank you Abra and prasantrin Not usre if it is the same though the buns I have seen are very soft and the bottoms of the buns or rims close to the bottom are very white. To me they looked like made with corn or rice flour since they were not much leavened either and very very light in weight of course the crust was deep brown and glossy (suger syrup) and very smooth.

Thank you torakris and sanrensho That explanation will suffice me I for now until I hit another unkown form BTW Do you know where I can get a good online translator? Thank you

薄力小麦粉. Translators don't give me the right term, so could anyone here that speaks japanesen help me with this baking term please I am not too sure but it is used to weaken strong flour or bread flour Thanks

Yeah nice Apicio though unfortunately don't speak Nihingo and translation leaves much to be desired unfortunately

I am looking for a milk roll recipe I am aware that in these parts of the world Japanese and Chinese like it very much but as yet I have not been able to find an ideal recipe Anyone willing to share some ideas or recipes? thanks

Well guys and girls I miss my pebetes or pancitos de viena especially those loaded with nice well cured jamon serrano and sliced cheese I snicking around some Jap/Chinese baking sites to get some similar formula but up to now no success. What about yuo people? Do you have a recipe to share? Thanks

There is also a basic video here http://www.taunton.com/finecooking/pages/cvt019.asp

I think you using too much flour Just watch this videos here http://www.foodnetwork.com/food/ck_dm_baki...D_18996,00.html

Good to know Apicio that you'll be touring the countryside too See if you get back with some news I know that jamon serrano is good for a fact I used to do it with some Ukrainian paisanos in Mendoza so if you go there jamon is something to look for as well as wine of course.

I proof my loaves especially if wet dough on parchment paper and they are resting in a queue on a board so from there is a small push pass the oven door and onto the hot tiles After few minutes parchment paper is removed and the loaf is turned over for browning.

I am not artisan baker but baked few loaves here and there Generally for chewy bread a high protein (gluten)flour is needed. On the other hand a softer flour and less protein will yield a softer bread Other ingredients may be used like bread improver or aereators etc for uniform crumb and springiness. Then different methods yield different results that is mixing times, fermentation, methods of cutting a shaping, steam injection or not steam,etc

Are you sure? Grilling is one thing bbq is another

Its from The Caucasus region including Armenia and Georgia Just sliced it thinly or shave it

Pity I have not became aquaninted with any of you earlier but today I've had my Argentine style asado(ribs) with chorizos, matambre and chimichurri though of course I am in melbourne

No way! I have asked few of the Greeks in the neighbourhood no one knows this as a Greek recipe even though Melbourne is hosts the largest Greek community outside Greece and second largest to Athens and people come from all parts of Greece. Greeks are very conservative people they make good food but this does not seem to fit their traditional food habits not to even the ones that come from Alexandria.