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New Meta Question
New Meta Question
5:31 PM
0
Q: Is Romajidesu reliable with translations?

Sami NoMy dad loves anime, so he tried to learn Japanese when I was very young. I wanted to be included despite being under 10 years old (can't remember my exact age), so he tried to have us learn together. Eventually we got bored and gave up due to poor executive dysfunction (we both have ADHD.) D...

discussion
 
 
2 hours later…
rumtscho
rumtscho
7:11 PM
Hi everybody
We have a question on Cooking we are a bit stuck with
3
Q: What is the trick to kneading silk smooth bread?

erotsppaI've been teaching myself how to make bread for a few weeks, had some success but never able to create dough that is completely smooth why? Following a recipe like this one https://www.youtube.com/watch?v=hTDvqn5SLGs You can see that the bread is literally like plastic. But when I knead ...

bread fermentation kneading
We're pretty sure that whatever the original Japanese recipe uses, it's not the flour the asker used, and that created the problem
but we can't say what the original recipe uses, and the suggested translation of "medium fat dough" is not a sensible culinary term in English
can somebody help out with that ingredient?
I suppose you don't take single-word-translation questions on the main page - if you do, I could post there
 
Darius Jahandarie
Darius Jahandarie
7:33 PM
@rumtscho Would love to help, but that’s unfortunately in Chinese...
 
 
2 hours later…
rumtscho
rumtscho
9:21 PM
@DariusJahandarie sorry, my mistake! I now notice the question doesn't even specify Japanese, I was mislead because the original dough looks similar to Japanese style baking.
 
 
1 hour later…
Anonymous
10:22 PM
@rumtscho My understanding is that 中筋面粉 is medium gluten flour. It's in between 高筋面粉 (high gluten flour = strong flour) and 低筋面粉 (low gluten flour = weak flour).
 
Anonymous
So I think it's usually translated to all-purpose flour.
 

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