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，除了殘留缺．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
低筋
bread flour
高筋
very high-gluten flour
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。
