Master Lau
Assistant Cook
"they" say in baking that precise measurements are one of the keys to successful baking. But i don't see why it wouldn't be in cooking then...
If you don't measure precise while baking then it might be a little to dense, or a little puffier or more sweet or less sweet, thick or thinner, ..ect
and in cooking it will have a bit more mushrooms or be slightly more greasy or be a bit spicier,
When i make bread i don't let it rise until double and the punch it down and then let it rise again and then shape them... I just make the dough, knead it, and shape and bake...It works fine. I just don't get it, the results aren't even that much better if you follow the directions.
I find that you can be as free in baking as you are in cooking!
discuss... Lau Chan
If you don't measure precise while baking then it might be a little to dense, or a little puffier or more sweet or less sweet, thick or thinner, ..ect
and in cooking it will have a bit more mushrooms or be slightly more greasy or be a bit spicier,
When i make bread i don't let it rise until double and the punch it down and then let it rise again and then shape them... I just make the dough, knead it, and shape and bake...It works fine. I just don't get it, the results aren't even that much better if you follow the directions.
I find that you can be as free in baking as you are in cooking!
discuss... Lau Chan