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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. [3]
See Lists of video games for related lists.. This is a comprehensive index of business simulation games, sorted chronologically.Information regarding date of release, developer, platform, setting and notability is provided when available.
Japanese milk bread (食パン, shokupan), also called Hokkaido milk bread, or simply milk bread in English sources, is a soft white bread commonly sold in Asian bakeries, particularly Japanese ones. Although bread is not a traditional Japanese food , it was introduced widely after World War II , and the style became a popular food item.
The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time.
Melonpan (メロンパン, meronpan), also called melon bun or melon bread, is a Japanese sweetbun covered in a layer of crispy cookie dough. The texture resembles that of a melon, such as a cantaloupe .
Ng Teng Fong (Chinese: 黄廷方; pinyin: Huáng Tíngfāng; Pe̍h-ōe-jī: N̂g Têng-hong; 28 July 1928 [1] – 2 February 2010) [2] was a Singaporean real estate tycoon with a major presence in Hong Kong. He is the father of Robert Ng. In 1997, Forbes listed the two as the 30th richest people in the world. [3]
Real estate tycoon Truong My Lan, who was sentenced to death Thursday by a court in Ho Chi Minh city for orchestrating the country’s largest ever financial fraud case, was one of Vietnam's most ...
The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.