Draw Something

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Draw Something 🎨
The poster shows some of the science ideas that I have discovered during my first trial of the kitchen project.
Please click the link below for the high-resolution version of the poster.




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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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