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Sago starch can be baked (resulting in a product analogous to bread, pancake, or biscuit) or mixed with boiling water to form a paste. It is a main staple of many traditional communities in New Guinea and Maluku in the form of papeda , Borneo , South Sulawesi (most known in Luwu Regency ) and Sumatra .
Depending on the variety and the growing conditions, it may take a sago tree five to over ten years to accumulate enough starch in its trunk to make the effort of extracting it worthwhile. [4] Papeda is made by cooking sago starch with water and stirring until it coagulates and becomes more translucent. It has a glue-like consistency and ...
Starch gelatinization begins at 105 °F (41 °C), [34] the yeast dies at 140 °F (60 °C), [35] and the baking is finished when the product reaches an internal temperature of 208–210 °F (98–99 °C). [21] Cooling: Once the bread is fully baked, it is removed to racks to cool. Bread is sliced once it has cooled to 95–105 °F (35–41 °C).
The starch is inserted into a long, cylindrical twill cloth bag and a jerking motion is used to toss the starch lumps back and forth. The lumps will become more firm and gain a more spherical shape. The process is repeated until the pearls have roughly become the desired size, then sorted according to size.
Tangzhong (Chinese: 湯種; pinyin: tāngzhǒng), also known as a water roux or yu-dane (Japanese: 湯種, romanized: yu-dane) [1] [2] is a paste of flour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture of bread and increase the amount of time it takes to stale.
1 tbsp. (8 g) cornstarch, almond flour, or arrowroot starch. 2 tbsp. (25 g) monk fruit sugar substitute or 2 packets of stevia. ½ tbsp (4.5 g) cinnamon. ⅓ tsp. (2 g) salt. ¼ tsp. (1.5 ml ...
The essential flavour can be achieved with redcurrant alone; a small amount of blackcurrant will add variety; sugar is used to intensify the flavour. The amounts of starch, sago, semolina differ with the solidity desired; 20 to 60 grams on a kilogram or liter of the recipe are usual; sago, groat or grit have to soak before they can be used. [5]
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