Bonjour Madame, Émerveillée une fois encore par votre savoir-faire. Vos talents n’ont pas de limites. Je vous présente tous mes vœux de santé ( je crois que c’est, en ce moment, la seule chose à souhaiter ), à vous et à tous vos proches. Un bonjour de Montpellier, une ville du sud de la FRANCE.
indeed.. even at her age she'd slapp your brain out without breaking a sweat.. plus they never get overweight, consuming all the sugar and starchy stuff cuz they work hard.. respect..
Grandma i love all the recipes you show. Plz also show how to consume/ use of some these things you make. Eg. this maltose, which recipe to use it in or how to consume the maltose in day to day life?
Grandma, I salute you with utmost respect. From your humble beautiful home in China, you are empowering lots of people throughout the whole world with your deep knowledge and generiosity. Thank you so much.
Not exactly. Microorganisms aren’t involved. When wheat (and other grains like barley) sprouts, the sprout produces an enzyme called amylase that breaks down starch into sugar. In the baby plant, this serves to make the energy in the starch available for the growing sprout. We hijack it to turn starches into sugars, most commonly in beer brewing. Fun fact: our saliva contains amylase, too! If you’ve ever noticed that a dish thickened with corn starch (like a Chinese stir fry or thickened soup like egg drop) starts out nice and thick, and by the end of the meal has gone runny, it’s because the small amount of saliva on your spoon from double-dipping has actually broken down the corn starch into sugar!
Hello dear girl🤗. I can only buy tapioca in little round balls. We add them to fruit soups or compote, to thicken the sauce. First time I see where it comes from 👍🥰
Bom dia e Feliz Ano Novo a tapioca é muito utilizada no Brasil, aqui fazemos o " Beju " com vários tipo de recheios, eu particularmente gosto ele banhado no leite de Coco é muito gostoso, parabéns pelo vídeo.
Que tipo de planta que adiciona para fazer o açucar de tapioca. Aqui no Brazil usamos muito a farinha de tapioca, eu uso bastante pois sou sensivel ao gluten. Gostaria de tentar fazer esse "açucar".