It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Japanese Milk Pan With Milk Puddings Fillings (日本牛奶面包)






INTRODUCTION
I do not know the origin of this bread and I only that it was called “milk pan” by the bakery…Using English pronunciation, it shall be pronounced as “pun” as in puncture. ..”Pan” is a Japanese word meaning “bread” and believed to have been borrowed from Portuguese “Pao” ..Therefore essentially, milk pan means milk bread..


WHAT IS REQUIRED
Servings: 9 medium size buns

 Milk Roux
·         100 grams of milk
·         25 grams of bread flour
·         Bread dough
·         100 grams of milk
·         250 bread flour
·         30 grams of butter , at room temperature
·         30 grams of milk powder
·         30 grams of castor sugar
·         6 grams of instant yeast
·         Pinches of salt

Milk Puddings
·         125 ml of milk
·         1 egg
·         1 tablespoon of sugar






STEPS OF PREPARATION

·         In a pot, heat 100 ml of milk under medium heat, add the 25 grams of bread flour. Use a whisk to whisk the mixture until smooth and starts to form a sticky dough. Off the heat and let it cooled completely.
·         Once the roux cooled completely, transfer to a mixing bowl of a standing mixer. Add bread flour, milk, sugar, yeast, milk powder and salt.. Use a spoon to slightly stir until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to low speed (speed 2 in Kenwood Chef or Kitchen Aid) for about 5 minutes. After 5 minutes, put the butter, change from medium to high speed (speed 4 kin Kenwood Chef or Kitchen Aid) for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl. Take a small piece of dough and lightly stretch the dough. If it can form a thin film of dough without breaking, the kneading is considered as adequate.. This is called windowpane test.
·         Transfer the dough out to a lightly flour surface. Shape round and let it proof for about double in size. Cover with a clingy wrap or wet towel during proofing.
·         While the dough is proofing, in a microwaveable bowl, put sugar, egg and milk. Stir until well mixed. Microwave for 2 minutes or until the puddings have set. Set aside for later use.  Alternatively, heat the milk mixture over a stove under low heat until custard starts to form.
·         When the dough double in size, divide into about 9 equal pieces. Take a piece, shape round, flatten it, put a tablespoon of the milk puddings on the centre, seal the edges and transfer to a baking cups with the sealing part facing downwards.  Transfer to a cupcake cup and let them proof until 2 to 2.5 times.

Pre-heat the oven to 180 degree Celsius.
Once the dough reaches 2 – 2.5 times, bake in the oven for 12-15 minutes or until the desired colour tone.

Note:
·         If your custard is wet, you may want to put the cooked custard over a sift and drained away the water. The drier it is, the easier will be the wrapping. If the liquid touch the sealing part of the dough, it will be very difficult for you the seal the dough. Therefore, make sure the fingers are dry and clean before sealing.






Source;Click



BERITA LENGKAP DI HALAMAN BERIKUTNYA

Halaman Berikutnya

Subscribe to receive free email updates:

0 Response to "Japanese Milk Pan With Milk Puddings Fillings (日本牛奶面包)"

Post a Comment