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!

Soft Pretzel Bites

Prep time: 1 hour 20 mins
Cook time: 10 mins
Total time: 1 hour 30 mins

Serves: 30

Easy Soft Pretzel Bites Recipe #softpretzel #pretzels #footballparty #footballfood #appetizers #appetizersappetizerrecipes #recipes #recipeoftheday #recipeideas #fallfood #food #foodphotography #foodforthought #eating #baking
Ingredients
Pretzel Dough Ingredients:
4 ½ cups of flour
1 ½ cups of warm water
1 Tbsp. of sugar
2.5 tsp. of kosher salt
1 package of dry yeast
¼ cup of butter, melted
1 Tbsp. of vegetable oil



Additional Ingredients:

Spray cooking oil, vegetable oil or olive oil for the cookie sheets
10 cups of water
⅔ cup of baking soda
1 large egg yolk
2 Tbsp. of water
Additional Kosher salt or pretzel salt

Instructions
To make your pretzel dough, combine your 1 ½ cups water, sugar and salt in the mixing bowl and then sprinkle the yeast on top.
Allow this to stand for five minutes or so until it starts to foam.
Add your butter and flour and let the mixer mix on low speed until everything is well combined. Once combined, increase the speed to medium for 5 minutes. The dough will begin to ball and no longer stick to the sides of the bowl.
Remove dough, clean the bowl and then use your 1 Tbsp. of vegetable oil to wipe down the inside of the bowl.
Put the dough back in the bowl and tightly cover it with plastic wrap. Sit it on a window sill or in another warm spot for 1 hour.
Once the hour is up preheat your oven to 450 degrees. Line your baking sheets with the parchment paper and spray them with the cooking oil or wipe down with your choice of oil. You want to make sure that they are well oiled, so your pretzels don’t stick.
Boil your 10 cups of water and baking soda. While that’s begins to boil, remove your dough from the mixing bowl and begin to roll it out.
Initially, I rolled it out to make the pretzel shapes but decided that bites would be better and serve more. Once it’s rolled, break off about 2-inch pieces and roll them into a ball. Add these to your parchment paper.
After you have all your pretzel bite laid out, mix together your egg yolk and 2 Tbsp. of water. Set near your boiling water.
Use a slotted spoon to lower the dough balls into your boiling water and baking soda. Let them boil in there for 30 seconds. They will start to float when you should take them out. Do these in batch if you need to. I did mine in two or three batches at a time.
Add them back to your parchment paper and brush with the egg wash. Then sprinkle with additional salt.
Bake in the oven for 10 minutes. Keep in mind oven times will vary so you just want to make sure they are brown on the top before pulling them out, but don’t over bake.
Let cool for 5 minutes and then serve.

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