KuyaDan

KuyaDan's comments

"If I can remember correctly, Maangchi added salt into the yeasty water which will kill weak yeast :( Just ignore that and mix the salt with the flour to make sure they yeast don't die :)"
in Bread Rolls — Jul/17

"Sounds like there's not enough gluten. You need to knead it until it stops sticking and use Plain flour (It's easier and better if you use Strong Flour). Check your flour. The protein content should be around 8g per 100g of plain flour or around 12g per 100g of strong flour. The protein content corresponds to how easily you can form gluten with the flour."
in Bread Rolls — Jul/17

"Hey, I've been making bread as a hobby and sticky dough can be due to under-kneading. You need to knead until it stops being sticky :). Also, the fluffyness would disappear if you add too much flour so don't add more than what was said. Since you're from Singapore, the humidity actually makes the dough stickier than it would with Maangchi who's in New York. I'd advise you reduce the water added by about 1 teaspoon to cope with the humidity. It might also be the yeast. Just make sure that the yeast is alive and has bubbles before using it :) Hope my tips help!"
in Bread Rolls — Jul/17

"Hey, I've been making bread as a hobby and sticky dough can be due to under-kneading. You need to knead until it stops being sticky :). Also, the fluffyness would disappear if you add too much flour so don't add more than what was said. Since you're from Malaysia, the humidity actually makes the dough stickier than it would with Maangchi who's in New York. I'd advise you reduce the water added by about 1 teaspoon to cope with the humidity. It might also be the yeast. Just make sure that the yeast is alive and has bubbles before using it :) Hope my tips help!"
in Bread Rolls — Jul/17

"Hey, I couldn't find Endive so I thought I'd use Kale instead :). I'm going to also add leek which seems fine from the comment. I'm going to try it tomorrow and see how it's like :)"
in Endive mash and Dutch meatballs — May/17

"Ah so the earthenware is super important then :/ I'll probably just throw it away then since I can't really identify those pink things myself. For the earthenware crock, would any ceramic be fine?"
in Fermented soybean paste (Doenjang) — Oct/16

"You could try to put it in the closet where your boiler is XD It worked pretty well for mine :P"
in Fermented soybean paste (Doenjang) — Oct/16

"Oh here's the bug-like things I found. They weren't moving when I got them out :/"
in Fermented soybean paste (Doenjang) — Oct/16

"So it's been two months now and I decided to separate my soy sauce and bean paste without looking at the video D: I watched it after separating and I noticed that my soy sauce didn't really have any fungi in it and it looks rather pale :( The picture I added has dark soy sauce next to it as a colour reference :) I also found these pink bug-like things in my soy sauce a month ago but wasn't really concerned since it was just four pieces. I've put a picture of what I say just in case but they were really tiny and they were a size of a rice grain. I'm rather confused as to what should I do next so please help D:"
in Fermented soybean paste (Doenjang) — Oct/16

"I decided to hang it anyway with the notion that it'll be fine :P So I'm hanging it outside in our little shed thing that has plenty of windows and a transparent roof so there's also plenty of sunlight. I read from other comments that I should put a mesh around it to stop bugs from going in. So, I thought these laundry bags should do the trick :D I'm not sure if they're going to be too fine though :/ There's a picture below too:"
in Fermented soybean paste (Doenjang) — Jul/16

"Hello Maangchi :), I started the project about 3 days ago and I only made enough meju for perhaps 1 gallon of soy sauce :D. I don't have an electric mat or ondol heating so I decided to dry the meju on my boiler cupboard XD. Now, it's smelly enough that my family notices its existance and I think I over dried it since it looks browner than your picture :/. So is the meju ok? I posted a photo below:"
in Fermented soybean paste (Doenjang) — Jul/16