jeLLOw pAgeS,工具。

Tuesday, December 06, 2016

my kintSUgi / kintSUkUROi pRActiceS02。金継ぎ/金繕い,練習(二)。


After asking bakers and pâtissiers, I bought three - very high-gluten, bread, and cake flours for my kintsugi / kintsukuroi practices, for the reason of different texture and water-absorbency.

練習(一)裡提到過,在問過糕點師傅們之後,我買了日本的特高筋、高筋、低筋三種粉進行實驗。不同筋度的麵粉吸水性不同,麵糊/麵糰的質地、黏性也都不一樣;另外,也許這聽起來偏執了些,但我是認真地認為麵粉的顆粒越小的越好(日本製的麵粉顆粒最小),越能細柔地填滿每一絲縫隙。

For the proportion of the flour and water, I thought that it doesn't have to be 1:1 (as in the DIY video) as long as the paste has a good texture (then makes a good mixture with lacquer), but I think that I was wrong: the mixture was getting weak after a period of time as it has lost the elasticity and became watery; as a result, the mixture couldn't hold the broken pieces nicely (I believe it's not only the lacquer to join the pieces together but also the flour - at beginning). So I go back to the proportion of the flour and water again.

關於麵粉:水的比例,在練習(一)裡的幾次實驗都是以1:1的比例調製,粗略得到了「粉與水的比例不是那麼重要/加水的速度與攪拌才是重點」的心得;然而,在修復過程中,放置一段時間的麵糊筋度會開始消退(好像是因為澱粉老化造成的?),導致黏著劑的黏合力減弱(直覺認為在修復的時候並非完全是以生漆黏合,麵粉的黏性也略有影響),於是我想:也許影片中使用粉:水=1:1的比例是有其道理的,否則應該不必特別註明比例,只要說明麵糊的濃稠度就可以了?

The result was good. The 1:1 paste made a much better mixture as the texture stayed in a good condition even after a period of time (and until I finished it), neither became watery nor too dry.

因此我又回到粉:水這個步驟,以與麵粉等量的水,一滴滴加入、攪拌成適當的濃稠度,再加入生漆調製黏著劑。幾次的實驗結果都是相同的:以粉:水=1:1調製的黏著劑即使放置、使用經過一段時間,依然維持著濕度、黏度適當的狀態(直到使用完畢)。

關於筋度。越高筋的麵粉吸水性與黏性都比較強,質地略粗,乾得也比較快(麵糊階段);低筋麵粉的吸水性略弱,質地細緻,乾燥速度也比較慢。以等量的水調製麵糊的時候,低筋麵粉要以特別慢的速度加水,否則比起特高筋與高筋,不小心一次加太多水的結果⋯⋯洗掉重來會比較快(特高筋與高筋麵粉,多攪拌幾次就救回來了)。

Last but not least, the differences between the three flours are:

Very high-gluten flour: water-absorbency is high, therefore it dries fast, and the paste has a rough texture;
Bread flour: water-absorbency is medium and dries slower than very high-gluten flour; the texture of the paste is medium too.
Cake flour: water-absorbency is low, therefore it dries (very) slow, and the paste texture is fine / smooth.

當初會買三種筋度的麵粉⋯⋯其實只是好奇心+強迫症的性格使然,想知道 每 一 種 結 果⋯⋯。在實際使用上的差別並不大,關鍵點還是麵糊的狀態;不過個人習慣是會搭配天氣濕度使用⋯⋯持續實驗ing(說不定根本沒差別)。

It's not too different either using very high-gluten, bread, or cake flour to make the mixture as long as the paste texture is good. I am using all of them depending on the weather though. Experiment continues.


Friday, September 09, 2016

my kintSUgi / kintSUkUROi pRActiceS01。金継ぎ/金繕い,練習(一)。


I have fallen in love with kintsugi (golden joinery) / kintsukuroi (golden repair) for a while, not only because of the idea of wabi-sabi, but also behind this, I see the concept of 'respect' - well, it might not be very precise, but it is the closest word to my thoughts.

不記得是什麼時候對金繼/金繕開始有興趣,只是漸漸察覺,每次看見那些「線條」,就感到⋯⋯很放鬆,彷彿被帶進另一個空間;更進一步,開始對「修復」這件事情感興趣;再退一步看它,除了殘缺.美,是「惜物」的概念讓我著迷。

Recently I have found a short video that showing the kintsukuroi  / kintsugi techniques. It looks not too difficult, so I start doing research and studying it myself. Firstly, I have to get the ingredients for the 'glue'.

前陣子在網路上看見一段金繼/金繕DIY的影片,決定自己先來研究一下。整段影片都是日文說明(文字),沒有中文翻譯;不過示範得很詳細,不難理解。以漢字的線索,可以得知影片中的修復者所使用的黏著材料之一是麵粉。

但是使用哪一種麵粉呢?問了糕點師傅們的意見,我買了日本的特高筋、高筋、低筋三種粉,進行實驗。

I bought three flours with different gluten content: very high-gluten flour, bread flour, and cake flour. See the thickness experiments (basic, flour and water only) below:

cake flour
video
低筋

bread flour
video
高筋

very high-gluten flour
video
特高筋

第一次的實驗,麵粉:水的比例都是1:1。很明顯地,以等量的水調低筋麵粉會太稀,完全無法當黏著劑使用;高筋麵粉也是,不夠OK;只有特高筋勉......強......稠一些。

The proportion of the flour and water is 1:1 (for all three flours), but it is too much for cake flour and bread flour, and still thin for very high-gluten flour. To have the best result, the crucial point is to add water slowly, bit by bit until it reaches the appropriate texture; in addition, flour with higher gluten content absorbs more (and quicker) water than lower one, therefore I would wash away a NG texture and redo a new one if I was using low-gluten flour, whereas if I was using a higher one, I would add more flour (bit by bit) to fix it up. Higher is easier.

以粉:水是1:1的比例為基準,經過幾次的實驗與推翻發現,其實粉與水的比例不是那麼重要(當然也不能太離譜),因為重點在於加水的速度與攪拌。不過筋度高的麵粉吸水性比較好,所以如果一開始不小心加了略多的水,越高筋的麵粉比較不受影響,也比較容易救;筋度低的不是不能救,但是洗掉重來會比較快。當然,如果真的加太多了,無論是哪一種麵粉,還是洗掉重新調吧。

有機會也試一下糯米粉。