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[Milk Bread Project Proposal] How does the ratio of milk to water affect the softness and appearance of bread?

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How does the ratio of milk to water affect the softness and appearance of bread? Background The origin of milk bread is relatively unknown, but it is believed to be based on a Chinese technique for making soft, sweet buns which have air bubbles inside. The Japanese adopted the technique in the 20th century, but milk bread was not popular until the end of WWII when rice supply was limited and the influx of American ingredients was rising.  Today, Japanese milk bread has taken the world by storm, becoming many’s favourites. Experiment ( 5Ws) What? To investigate the effect of the ratio of milk to water on the softness and appearance of milk bread Who? Fung Sing Yi, Zoe When? Observe instantly after cooling the milk bread Where? Home kitchen Why? To find out the best ratio of milk to water for the most cottony and velvety milk bread How? Follow the recipe except changing the ratio of milk to water. Compare the colour of the crust after...
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Draw Something

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Press the photo to give a higher resolution or click the link https://drive.google.com/file/d/16fBGc1JoKiW8q9Kefjg_fEtckKfjRAeZ/view?usp=sharing References: https://www.compoundchem.com/2016/01/13/bread/ https://breadscience.weebly.com/gluten-structure.html http://elementaleats.blogspot.com/2015/01/bread-making.html
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How does length of fermentation affects the crustiness of baguette?

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How does length of fermentation affects the crustiness of baguette? Introduction The word 'baguette' literally means 'wand', 'baton' or 'stick', for instance magic wand in French is baguette magique. It could be deduced that it was not originally used to refer to a certain type of bread. It was until the 19th century that Viennese steam oven baking was introduced to Paris did the 'long stick bread' gain its popularity and was widely recognised as 'baguette'. A good baguette will taste cottony and have an 'apricot' scent. Experiment What? To investigate how the length of fermentation affects the crustiness of the baguette. Who? Cheng Tin Long Alex When? Observation should be done instantly as soon as it was cooled down within the same period of time. Where? Home kitchen. Why? To find out the best length of time for fermentation for the crust to be crispy How? Go through the recipe except using different leng...
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