Samenai Machi no Kissaten

[MangaDex]

 

[whh]

Freshly fried donuts are good stuffs. Better than all the other donuts with any kinds of toppings from all the big store.

 

[PowerNine]

@whh
Are they really? All I've got here are those with ten tons of chocolate and bloody rainbows covering the whole thing.

 

[Purplelibraryguy]

They really are. The difference between a fresh still-hot donut and one that's been sitting around for a few hours is literally the difference between light oil and congealed grease. Also the difference between crispy and flabby. If you have a good plain donut that's day-old it can actually be worth sticking it in the microwave for a few seconds, or reheating it in the oven if you want it to stay crispy.

 

[Purplelibraryguy]

This looks interesting. Followed--I'm kinda sold just from the chapter titles.

 

[whh]

@PowerNine
Yes, you should try it at least once. Purplelibraryguy describes it perfectly. Though I don't know if you can find them in any store. The donuts I had were homemade.
Hmm, maybe I should ask my mother to make it again the next time I'm home.

 

[PowerNine]

Guess I should try them sometimes. Probably will end up with just me sticking some plain donuts I got off the streets in a microwave, though.

 

[Dacza]

So I usually store 3-4 filled water bottles in my fridge for easy access to cold water. I should try putting some lemons, mints, and/or cinnamon on some of it.

 

[Senshougahara]

Gonna try that flavoured water recipe.

 

[Purplelibraryguy]

Yum, strawberry tarts. Which taste the same if the strawberries aren't placed all pretty-like.
So what the heck are "weak" and "strong" flour? Is it some kind of think like "strong" flour has some baking powder pre-mixed in or something?

 

[PowerNine]

@Purplelibraryguy
Google told me that weak flours have low protein content, while strong flours are full of those.

 

[Rubypeche]

@Purplelibraryguy & @PowerNine so a strong(er) flour has more gluten which means it would be good for bread, chewier and create a “stronger” texture. You’d want to proof it for a while, the bake holds up and you will notice the pockets of air when you cut it, if that makes sense. The weak flour has less gluten and more starch so it’s better for cakes. Which is why even though the cake was a savory one it had a lighter texture and the distinction was made between bread and cake. It’s a little unexpected I suppose....

 

[Purplelibraryguy]

Ah. Where I live, we call that "cake flour" I believe. Although at that, I don't see it used much except for particularly "fine" cakes.

 

[REMasher]

What a nice nonchalant series. Here's hoping it lasts for quite a while.

 

[Rubypeche]

@Purplelibraryguy
The funny thing is that I believe you can can call it hard or strong and weak or soft and they mean the same thing too. Generally folks just use all purpose, most recipes call for that and it’s what’s available. I bought some cake flour and didn’t make too much of a dent in It. It’s easier to just adjust all purpose yourself. But I think specialty flour does make a difference if you have the means.

 

[picnic]

This manga makes me so hungry!

 

[azuremirage]

i've never had a fresh doughnut

 

[groove819]

Just now realizing that this is happening in Paris. I mean the architecture and the name (Lutetia= roman name of Paris IIRC) should have been a dead giveaway.

 

[PowerNine]

@groove819
I do wonder if there's a meaning behind the author naming it Proto-Paris instead of just using Paris.

 

[Purplelibraryguy]

Well, at the end of ch. 1 wasn't one of their few customers an enormous giant cat? I don't remember hearing about a lot of those in normal Paris. So I'm kind of assuming this is dream-Paris.