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Wheat Paste: Flour and Water Cooked Clear
Wheat paste, flour and water cooked into a gel, has stuck paper together since antiquity: in bookbinding, papier-mâché and posters on walls. Cooked until the milky mix turns clear, it holds paper firmly and costs almost nothing.
Olùbẹ̀rẹ̀
Twenty minutes
Ìlànà
1
1
Mix cold
Mix cold
Whisk 20 g of flour into 100 ml of cold water until there are no lumps. Starting cold keeps it from going lumpy.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Ìyẹ̀fun20 g
Omi300 mlÀwọn irinṣẹ́ tí a nílò:
Ìkòkò olódi gíga
Ohun èlò ìrú2
2
Cook until clear
Cook until clear
Add 200 ml more water and heat gently, stirring all the time, until it turns from milky to translucent and thickens, at around 80 °C.
Àwọn irinṣẹ́ tí a nílò:
Ìkòkò olódi gígaOhun èlò ìrú
Pátákó Gbígbóná3
3
Cool, strain and keep
Cool, strain and keep
Let it cool, strain out any lumps and keep it in a covered jar. Use it within a few days.
Àwọn irinṣẹ́ tí a nílò:
Ajọ oparun
Ìgò GílásìÀwọn irinṣẹ́ tó nílò
5- Àyè
- Àyè
- Àyè
Ìtọ́nisọ́nà yìí ń ṣe
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