jeLLOw pAgeS,工具。

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。


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