Hi Ken

[Sussan ScoolinaryTeam]

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.

[Sol Damiani]

Hey there Kyounglim!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I hope Sussan’s answer helped you. Please let us know if it did.

This is a Community that values your participation a lot: that’s why we created “Masters Game”

• Win Scoolipoints by sharing a pic of your own dishes in our Community > Social Feed section. If it is really cool you can snag a #ScooliStar: you’ll win 100 Scoolipoints and we’ll give you a shoutout on social media!🤩

• 🏆Check out our Challenges and score 250 Scoolipoints! Right now we have the #HalloweenChallenge going on. You’ve got until October 31st at 11:59 PM CET to join.

• You’ll see everything you need to know about how to win Scoolipoints here.

Let’s build a community of foodies together.

We hope you have a blast learning with Scoolinary!