Hi, A very intresting recipe. Thanks for sharing. I saw a lot of western UA-camrs making these cooking videos. And there is one doubt that is always remain in my mind related to flour you guys are using in your recipes. I am from India. In my country food changes within area of Kms. So, I will talk only about my home town specifically. Here we use freshly milled wheat flour (it is yellowish-brownish in color) called atta and another version that is availble in market which is like Talcum powder(bright white in color) called Maida, which is used in make lot of snacks like Samosa, jalebi etc. From Internet difference b/w these two different kind of wheat flour Atta or wheat flour is a basic, milled flour made from whole wheat grains. It's a combination of the germ, endosperm and bran of wheat grains. Maida or refined flour is made from just the endosperm of whole wheat grains. As the name suggests, maida or all-purpose flour is highly refined. I saw on Internet, specially in Italy wheat flour is categorized on the basis of Protein content. But here we don't have such concept. So, my question is when you are talking about flour, can you specify which type of flour you are talking about on the basis of above description? And another request is, I saw lot of recipes consists use of Eggs. Like in cookies, breads etc. In some we can't replace then but if recepies like cookies I want to make my self can you tell me alternative to eggs. And can you descibe what is the science behind adding eggs in our recepies.
Hi there! First of all, thank you for sharing your experience and educating me on the cultural differences when it comes to food. I think most of the "plain flour" or "all purpose flour" are whole wheat and sieved a fair few times to get down to the "cleaner" flour. That's getting rid of most of the bran and husk as such. Being a cost conscious individual and channel, when I'm talking about flour, it's the plain flour that I refer to most of the time if not specified. I'm jealous that you have access to flour in the rawer form though. More characters and nutrition would be preserved that way. use of eggs is something I've been trying to figure out too. there are 3 main characters I see with using eggs. 1. it provides moisture content - think egg pasta. this can be replaced by liquid and makes little difference 2. it provides fat content 3. it expands and changes the texture of the stuff you cook - this applies to most of the baking. Not sure if there's a reliable replacement of eggs that'll provide them same purpose. Cakes with eggs are usually more moist and light than alternatives.
![VEGAN GUÀ BĀO [割包 / 刈包] | Five Spice Jackfruit Buns | Mary's Test Kitchen](http://i.ytimg.com/vi/DqEsGHl4XJ0/mqdefault.jpg)
Really good video! It should have more likes
Balzi is the Heaven of food!
Takes some time but totally worth it.
Nice!
Soooo yummie 😊
Look's yummy 😋
One of my favourite treats.
Hi, A very intresting recipe. Thanks for sharing. I saw a lot of western UA-camrs making these cooking videos. And there is one doubt that is always remain in my mind related to flour you guys are using in your recipes. I am from India. In my country food changes within area of Kms. So, I will talk only about my home town specifically. Here we use freshly milled wheat flour (it is yellowish-brownish in color) called atta and another version that is availble in market which is like Talcum powder(bright white in color) called Maida, which is used in make lot of snacks like Samosa, jalebi etc.
From Internet difference b/w these two different kind of wheat flour
Atta or wheat flour is a basic, milled flour made from whole wheat grains. It's a combination of the germ, endosperm and bran of wheat grains. Maida or refined flour is made from just the endosperm of whole wheat grains. As the name suggests, maida or all-purpose flour is highly refined.
I saw on Internet, specially in Italy wheat flour is categorized on the basis of Protein content. But here we don't have such concept. So, my question is when you are talking about flour, can you specify which type of flour you are talking about on the basis of above description?
And another request is, I saw lot of recipes consists use of Eggs. Like in cookies, breads etc. In some we can't replace then but if recepies like cookies I want to make my self can you tell me alternative to eggs. And can you descibe what is the science behind adding eggs in our recepies.
Hi there!
First of all, thank you for sharing your experience and educating me on the cultural differences when it comes to food.
I think most of the "plain flour" or "all purpose flour" are whole wheat and sieved a fair few times to get down to the "cleaner" flour. That's getting rid of most of the bran and husk as such. Being a cost conscious individual and channel, when I'm talking about flour, it's the plain flour that I refer to most of the time if not specified. I'm jealous that you have access to flour in the rawer form though. More characters and nutrition would be preserved that way.
use of eggs is something I've been trying to figure out too. there are 3 main characters I see with using eggs.
1. it provides moisture content - think egg pasta. this can be replaced by liquid and makes little difference
2. it provides fat content
3. it expands and changes the texture of the stuff you cook - this applies to most of the baking. Not sure if there's a reliable replacement of eggs that'll provide them same purpose. Cakes with eggs are usually more moist and light than alternatives.