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You mean people still actually measure stuff? I just pour things in, and if it doesn't taste how I want it I just pour more stuff in. It works out most of the time.
I find that mixing stuff together works fine with savory sort of dishes, but it seems for making cakes and pastries and such, following exactly is best.
Nelo_Neko
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Errr...this is [b] Hong Kong style Ox tail stew {/b] ...I think...
So recipes from Yakitate! Japan was mentioned a while ago on one of these threads, so I thought I'd post a recipe from the series. This one is from Volume 2 of the Viz-licenced version. It has pictures with it, which I can't post:
JA-PAN NUMBER 2
Ingredients:
1 1/2 cups Enriched Flour
1 1/2 tsp Salt
1 tsp Dry Yeast
Slightly more than 1 ounce Milk
1 1/2 Tbs Butter
6 ounces Water
1 1/2 Tbs Sugar
Need: A Rice Cooker!
Directions:
1) Throw in all the materials and knead it thoroughly. When it is no longer sticky, form the dough into a round shape! [*According to the pic, this is done in the rice cooker pot]
2) The first fermentation! Leave it in a warm place for 60 minutes, and it will expand to this size [*This appears to be about 1/3 - 1/2 the rice cooker pot]. The next step is to pull out the excess gas that built up during fermentation.
3) Don't pull out the gas by pushing it - like in the picture on the right [*The dough is being punched down]. All you need to do is drop the dough from a hieght of about 50 centimeters.
4) After pulling out the gas, begin the second fermentation (also for 60 minutes), then put the dough into the rice cooker [*Put it into the rice cooker base/heating element part]. Now, all you have to do is to close the lid and push the switch!
5) Following the first cooking, turn it over and cook it again. After the second cooking, turn it over again and cook it one more time.
6) After you cook it three times, its done! Ja-Pan Number 2 is ready to eat: with butter or as is. Now lets make bread everybody!
I haven't tried myself yet, but it sounds pretty neat! I think I'm getting hungry