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Alex Belew on Instagram: "JAPANESE MILK BREAD The entire loaf has already been devoured by my children. The trick is the Tangzhong, which gelatinizes the starch creating an ultra soft crumb. You’ve got to use bread flour. Regular flour doesn’t contain enough protein to ensure a solid final product. Tangzhong: 25 g bread flour 125 g whole milk Cook this over medium heat until it looks like mashed potatoes and then cool to room temp. Dough: 350 g bread flour 50 g sugar 6 g salt 7 g yeast 120 g who
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Alex Belew on Instagram: "JAPANESE MILK BREAD The entire loaf has already been devoured by my children. The trick is the Tangzhong, which gelatinizes the starch creating an ultra soft crumb. You’ve got to use bread flour. Regular flour doesn’t contain enough protein to ensure a solid final product. Tangzhong: 25 g bread flour 125 g whole milk Cook this over medium heat until it looks like mashed potatoes and then cool to room temp. Dough: 350 g bread flour 50 g sugar 6 g salt 7 g yeast 120 g who
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vt.physics on Instagram: "The Physics Behind Every Kernel Pop - Popcorn Cannon A popcorn cannon, also known as a Chinese popcorn machine, uses pressure and rapid depressurization to pop entire batches of kernels almost instantly. Inside the sealed chamber, corn kernels are heated while the internal pressure climbs far above normal atmospheric levels. This high pressure raises the boiling point of water, so even as the kernels reach temperatures well above 100 degrees Celsius, the water inside th
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