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Hi Ken
When I read some information before I began the curriculum, I could not figure out what some ingredients were. Glazed copper pot: It is essential? Do I need it?
Bamboo tubes: If can’t find what is the replacement. What is the meaning of anko koshian, trehalose, BRIX, syrup TPT, 62-64 Brix, shiro an gyuuhi, and shiratamako
Many Thanks
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2 Respuestas
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Hi Kyounglim.
Welcome to the Scoolinary community.
Thank you for your questions.
We understand that there are some terms, utensils, or ingredients that we might not always be familiar with. Below, I’m providing some information for you.
The enameled copper pot is a kitchen utensil made of copper but coated with enamel to prevent reactions with certain ingredients, especially acids. It’s highly valued in pastry making for its excellent heat distribution. It’s not always essential, but it’s ideal for controlled cooking processes, such as making syrups, caramel, or jams. If you don’t have one, you can use a high-quality stainless steel pot.
Bamboo tubes, in some traditional Japanese recipes, are used for molding or presenting food, especially in kaiseki cuisine or traditional Japanese sweets. If you can’t find them, you can substitute them with cylindrical molds made of stainless steel, plastic, or silicone, although they won’t provide the same visual and traditional touch.
Anko koshian is a smooth and fine paste made from azuki red beans, without the texture of whole beans. It’s widely used in Japanese confectionery, especially in sweets like dorayaki and mochi.
Trehalose is a type of sugar, less sweet than sucrose, with preservation properties that can improve texture and extend the shelf life of products. It’s often used in pastry and confectionery to prevent crystallization and maintain moisture.
Degrees BRIX is a measurement that indicates the amount of sugar dissolved in a solution. Simply put, it measures the sugar content of liquids such as syrups, juices, or jams.
TPT Syrup, which stands for “Tanto Por Tanto” (50/50 in Spanish), is a syrup prepared with an equal amount of sugar and water by weight. It’s used in various preparations like syrups and glazes.
62-64 BRIX indicates the percentage of sugar in a syrup or liquid solution, meaning that out of every 100 grams of syrup, 62-64 grams are sugar. It’s a precise measurement to control the consistency of syrups or glazes.
Shiro an gyuuhi is a white bean paste (anko) combined with a type of soft mochi dough called gyuuhi. It’s used in the creation of Japanese sweets to achieve a soft and flexible texture.
Shiratamako is a glutinous rice flour used to make mochi and other Japanese sweets. It’s known for its fine and sticky texture, making it ideal for creating soft and elastic doughs.
I hope this information is helpful, and if you have more questions, feel free to reach out and I’ll be happy to assist you.
Best regards.
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Hey there Kyounglim!👋
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