A weird week in New York City is only getting weirder. On Tuesday, for the first time since 1884, earthquake tremors were felt in the Big Apple; which, not surprisingly, came with no warning from earthquake prognosticators. Now, NYC is bracing for its first hurricane since 1985. (Any readers game for trying to calculate the odds of NYC getting hit by an earthquake and a hurricane in the same week, I’d love to see your estimates.) As I write, I’m watching out my window as people in the building across the street tape their windows. Which reminds me, I need duct tape! Now that the MTA has announced that all NYC public transportation will be shut down beginning on noon Saturday, people are out in force doing some last-minute hurricane shopping. So we decided to venture out and do a little reporting on what’s left, and what’s not. I live on the Upper West Side of Manhattan, and there are four drugstores, one  hardware store, and a RadioShack within a three block radius of my apartment.

As of 2:30 this afternoon, there were no full-size flashlights left, a scant amount of duct tape available ($8 for 60 yards), and zero D or C batteries. At the hardware store, a scrum broke out among a few elderly ladies over a box of headlamps that were left. The best we could do was a set of mini candles for $1.99, and a key chain flashlight for $9.99. Things will surely get worse tomorrow, especially with Hurricane Irene drink specials popping up at bars around the city tonight. People are bound to wake up in the morning hung over, and unprepared. Assuming many of you live in the mid-Atlantic and are prepping for Hurricane Irene, we’d love to hear your stories of Hurricane economics at play.Kitchen Conversion ChartKitchen ConversionsCooking Conversion101 ConversionBaking ConversionsConversion RecipesPrintable ConversionUnit ConversionsRecipe ConversionsForwardWHERE HAS THIS BEEN ALL MY LIFE? 3 January 2011 | 70 comments Posted in bread/ bun/ roll, Featured Articles, Vegetarian, Western

Source: 65°C 汤种面包 – 陳郁芬著 (Bread Doctor by Yvonne C) Preparation: Baking tray [11 inches (28cm) x 14 inches (36cm)] or bigger 60g egg (lightly beaten) 75g tangzhong/ water roux (refer to method in PAGE 3) 45g unsalted butter (at room temperature) Shredded cheese (any combination of mozzarella, cheddar and parmesan) Fresh chopped parsley (or dried parsley) Paprika powder (optional – for those who prefer spicy food) Place all the ingredients A & B into the mixing bowl. Fix on the dough hook and switch on the kitchen mixer. With low speed, let the machine mix (knead) the ingredients until well combined. Then change to medium speed and knead until the dough is elastic and the side of the bowl is clean.With low speed, knead until it is well combined with the dough. Then change to medium speed and knead till the dough is smooth and elastic (not sticky). Test the dough to see if it is well kneaded. (refer to note 1). Round the dough, transfer to a lightly greased bowl and cover with cling wrap.

Let it rest for 40 minutes (at room temperature) until the dough is doubled in size. kitchenaid artisan blender ksb560 - white(Relative humidity is 75%, 28°C). kitchenaid stand mixer nebraska furniture martTest the dough to see if it is ready. breville hemisphere control blender nut butter(refer to note 2)grundig blender sm 5040 review Divide the dough into 9 portions with 60g each. hamilton beach 58148 a power elite multi-function blender review

Round each portion into a ball shape and cover with cling wrap to let it rest for another 10 minutes (at room temperature).hamilton beach eclectrics milkshake After resting, use your hands to flatten and deflate the dough. hamilton beach hand blender 59765Then turn the dough bottom side up, use your hands to roll the dough up into an oval shape. Seal the ends tightly. Then roll it out into a stick about 20-25 cm long. Place on a baking tray and let it proof for another 40 minutes. (Relative humidity is 85%, 38°C). Preheat an oven at 180°C. Brush the dough with egg wash, sprinkle with cheese and chopped parsley. Bake at 180°C for 15 minutes. Take out a small piece of dough, gently stretch it outwards at all the directions to form a thin layer of “membrane”. This is called “membrane test” (refer to ).

If your dough still has not reached this stage, continue kneading. With a flour dusted finger, poke hole in the centre of the dough until it reaches the bottom. If the hole remains, it’s ready. (refer to photo a) Place them on a greased baking tray and put inside an oven with door close. Switch on the oven light. Place a tray of hot water underneath the baking tray to increase the humidity level. Proof the dough until it is double in bulk, approximately 40 minutes. 5 minutes before the end of the proofing, remove it from the oven and preheat the oven. The length of breadsticks depends on individual’s preference. If you have difficulty rolling the dough to the expected length, let it rest for 5 minutes and continue. If the dough is too sticky to handle, dust your hands with flour. But do not add too much or else the bread will not be soft. Do not mix sugar and salt with yeast when measuring dry ingredients as they will draw the moisture from the yeast. If you like this article, please share: