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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!

Matcha Souffle Pancake

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Are you ready for the dreamiest pancake for your Sunday brunch? This perfectly scented Matcha Souffle Pancake (抹茶スフレパンケーキ) is calling.  It’s super airy and fluffy like you’re eating cottony clouds, only with a special touch of flavor! Enjoy it with homemade whipped cream and an extra sprinkling of matcha powder



Today’s recipe is another one to love where I took a step further by flavoring the original souffle pancake with matcha to give it a brilliant green hue that stands out and a flavor boost that you can’t stop eating.



What is Matcha Souffle Pancake?

Matcha is powdered green tea (or green tea powder) and souffle pancakes are fluffy, airy, and pillowy pancakes that are thicker than ordinary pancakes.
With an earthy, slightly bitter and distinctly vanilla-like flavor, matcha can do wonder when incorporated into desserts and baked goods. Thanks to the complexity of matcha, you will find this souffle pancake carries a wonderful depth and a subtle touch of savoriness in its sweet flavor.
Ingredients

·         2 large eggs
·         2 Tbsp whole milk (30 g)
·         ¼ tsp vanilla extract
·         ¼ cup cake flour (30-34 g) (Remove 1 tsp (3 g) cake flour after you measure ¼ cup)
·         1 tsp matcha (green tea powder) (2 g)
·         ½ tsp baking powder (2 g)
·         2 Tbsp sugar (25 g)
·         1 Tbsp neutral flavor oil (vegetable, canola, etc)
·         2 Tbsp water (for steaming)

Fresh Whipped Cream
·         ½ cup heavy cream or heavy whipping cream (120 ml)
·         1 ½ Tbsp sugar (20 g)

Toppings
·         1 Tbsp confectioners’ sugar/powder sugar
·         Maple syrup

Instructions
1.    Gather all the ingredients. You will also need a 12-inch non-stick frying pan (large enough to cook 3 pancakes at the same time) with a lid.
Make Fresh Whipped Cream
1.    Prepare ice bath by putting ice cubes and water in a large bowl and placing a clean and dry mixing bowl over.  Add heavy cream and sugar to keep cool.
2.    I got this silicone splatter cover for the hand held mixer (also works for immersion blender) on Amazon. You can make one with aluminum foil too.
3.    Whisk on high speed until medium to firm peaks form. The whipped cream should not be runny, but soft and fluffy firm. Keep it chilled until you're ready to serve the pancakes.

Make Pancakes
1.    Separate egg whites and egg yolks into two different bowls. Put the bowl with egg whites in the freezer for 15 minutes. Here's why (Read "1. Chill egg whites (What?!)").
2.    In the meantime, add milk and vanilla to the egg yolks and whisk until thick and frothy.

3.    Sift the cake flour and baking powder into the bowl. Because we add matcha powder, make sure to remove 1 tsp (3 g) cake flour after you measure ¼ cup.
4.    Whisk to combine thoroughly (but do not over-mix). Set aside.
5.    After 15 minutes, take out the bowl with egg whites from the freezer. The egg whites should be half frozen. Now start beating the egg whites.
6.    When the egg whites turn frothy and pale white, gradually add in sugar. Continue to whip the egg whites.
7.    The egg whites will become glossier and firmer. Stop beating when you lift up the hand mixer and the egg whites stand right up with soft peaks slightly bending over.
8.    Heat the large non-stick frying pan to 300 ºF (150 ºC) over the lowest heat. Brush with cooking oil and lightly remove any visible oil (otherwise the pancakes will have spotty pattern). Keep the heat on while you combine egg whites and egg yolk mixture.
9.    Take 1/3 of egg whites and add into the egg yolk mixture. Whisk together (don’t worry too much about breaking air bubbles at this step).
10. Next, take half of the egg whites and add to the egg yolk mixture. Gently fold in without breaking the air bubbles in the egg whites.
11. Now transfer the egg yolk mixture into egg whites. Carefully fold in two mixtures together without breaking the air bubbles. Make sure to gently mix the batter thoroughly!
12. Remember each pancake gets roughly 4 scoops of batter, so that’s a total of 12 scoops for 3 pancakes. Now, scoop the batter and place on the frying pan. My recommendation is to use a small ladle (or a serving spoon that’s bigger than a regular spoon) and make a tall pancake. Next, stack one more scoop to the first pancake. Then move on to the next two pancakes giving each 2 small scoops.
13. By the time all 3 pancakes have 2 scoops, the surface of the batter is slightly dry already, so you can stack one more scoop on top, keeping it up high. In the bowl, you should still have roughly 3 scoops left (if you have slightly more, that’s okay).
14. Set timer for 6-7 minutes, add 1 Tbsp water in 3 empty spaces inside the pan and cover with the lid. Water keeps the pancake moist. Please note: the suggested time is just a guideline and it’s based on the stove and frying pan that I'm using.
15. After 2 minutes passed, open the lid, and add one more scoop for each pancake (or more scoops if you have more batter). Make sure to stack high, not wide. If the water has evaporated, add a little bit more. Cover with lid and cook.
16. After 6-7 minutes passed, using the offset spatula, lift the pancake VERY GENTLY. If you feel the pancake is stuck, don’t touch until they firm up a little. If you force it, the pancake will crack in the middle. When the pancake is ready, you can easily move the pancake. Slightly pull the pancake to create an empty space and gently flip over with “rolling over” motion.
17. Add water in empty spaces and set the timer for 4 to 5 minutes to cook the other side on the lowest heat.
18. Once they are nicely browned, transfer the pancakes to your serving plates. Place fresh cream on the pancakes and top with berries. Dust the pancake with confectioners’ sugar, a light sprinkling of matcha powder and drizzle with maple syrup. Enjoy!




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