Dear Teacher Sherry, I have tried a number of your recipes. It is noted that there are variations in all your recipes. As a comparison with the Hot dog rolls recipe, other than eggs and cold milk, all other ingredients in proportion to bread flour is less than the ones in Hot dog rolls. May I know whether there is any guide over the proportion of ingredients (water, milk, egg, butter, etc) to bread flour that we should take note of. Thank you!
Maybe, the reason your bread cracked is because your dough may have been too dry, or you didn’t knead the dough enough, which means there wasn’t enough gluten to support your dough when baking. When you proof your dough, you need to cover it so it doesn’t dry out.
Tq Sherry for sharing this beautiful bun recipe.
你好，谢谢你的面包食谱，这是美味的面包，已经流口水了，谢谢分享👍👍👍💖🙏👌我想尝试做。👌
Excellent ! This is the first time I have this kind of buns! very good
wow. i belive this is a really yummy bun
Waooooo delicious and unique bun
Thanks for sharing
Stay blessed always ❤️
這麵包太好吃了、我要來試試看！謝謝老師！
1like yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😘👍
so much love and effort put into these buns!
老師您好我學會了真的太好吃了謝謝老師
謝謝妳的教學，我做成功了，真的非常好吃，
👍👍
Superrr...and look so yummy...!!! Thanks you...😍💕💕👍👍👍😊🙏👌🌹🌹
Very good combination🤩yummy❤
Wow 😯
Very nice.
Thank you.
好美的麵包！
太好吃了！！！我增加了糖和黄油的用量，把水也全部换成牛奶了。6个根本不够吃啊😂下次准备把麻薯的分量也提高一倍，太好吃了😂感谢分享
One word “yummy” 😋😋😋
谢谢老师分享，
件件都是精品👍👍👍
Pretty bun ❤️
我会尝试! 谢谢🙏🏻
Would like to try when free thanks for sharing
我來自馬來西亞、最喜歡看你的視頻、很棒！食譜很詳細．本身也試做了、好吃、謝謝您．
Look good, can try. 看起来不错，可以尝试。
我今天就做，谢谢老师🙏🏻
Thank you 🙏
It looks wonderful and beautiful 😍👍 thank you for sharing ✨🙏
Love bread! Look great! Thanks! I am From in Viet Nam! ❤️❤️❤️👍👍👍😍😍😍
Thanks for detail...
Lovely buns and looks so yummy
So yummy bread
Hmmm so 😋
老师我昨天做了味道很赞。谢谢老师的分享🌷
👍👍
ขอบคุณค่ะ ❤❤❤
Magnifique recette ❤❤❤❤👍👍👍
Lamento que no tenga una traducción para entender mejor gracias por tan bonita receta .un saludo desde Venezuela
每次看到你的视频都好想学做面包，谢谢分享 🙏🏻
赶快学起来吧😋
老师没吃完冷藏还是放室温就可以
Will try👍
That !looks amazing ,🙌
超級讚👍！
I did it👍👍👍👍👍turned out amazing 👍😁
Good job
Se ve muy rico x favor podría poner la receta en español gracias ❤️
Hello, if I want to add matcha powder, how much should I add and what other fillings go with matcha?
How many days can store bread?🙇🏼♀️🙇🏼♀️
Bravo!
感恩分享！
❤️❤️❤️love
👌👌👌
Milik use low fat or full cream milk?
不好意思..想問..那些麻糬可以早一日弄先嗎?
老師你好，如想做chocolate 口味的麻糬, 請問是否加coco powder? 要加多少g? 是蒸好之後加還是蒸之前加？很喜歡你做的麵包和蛋糕. Thank you so much for sharing your amazing recipes!
蒸好后拌入coco powder，5-10g都可以
@@AllCookingStuff 謝謝老師快速的回覆。糯米粉可以用日本的mochiko sweet rice flour嗎？打算用同一份量做十二個小麵包給女兒做afternoon snack, 烤箱用甚麼溫度, 烤多久?
可以用mochiko sweet rice flour。375℉/190℃，中层烤大约需要12-14分钟。
@@AllCookingStuff 感謝老師！🙏🙏
@@AllCookingStuff 請問我如果想表面白一點，好像日本芝士包那樣白白的，應該如何做？蓋錫紙嗎？
請問我們沒有
攪拌機
用手揉
出來的口感會
一樣嗎
Like it
yummy, thank you.
Receita maravilhosa gostaria da tradução da receita em português
ပေါင်မုန့်မိုချီအစာသွပ်😆
Why add corn starch for mochi?
日本也是這樣做的，不過他加了搽茶囗味的
Kolkata very good your bread 😏
你好，如果面包体想换其他口味，例如巧克力，分量该怎样呢？
Looks so yummy! Thanks for sharing.
How do you store the buns? Will the mochi filling harden when storing?
this bread you have to seal and store in refrigerator. store for 1 days is ok, mochi will not harden.
You mean just store for 1 day?
2 days is also ok. But it is not recommended to leave bread with fillings for too long.
Yep i got it. Thank you!
老師您好，麵糰可以不加糖嗎？不加奶油嗎？
感謝老師分享好吃的麵包 ^_^
請問水合法可以放冰箱久點嗎？就是說超過20分鐘？謝謝
约20分钟即可。
我的视频都配有非常详细的字幕解说，请点击播放窗口然后按“CC”按钮打开字幕。
@@AllCookingStuff 好的，謝謝
很漂亮！ 老師如果要在麻薯中落紫薯粉、 請問在蒸前或蒸熟後？ thanks
紫薯的颜色很持久，蒸前加就可以了。如果是抹茶，就要蒸后加。
@@AllCookingStuff 多謝老師❤️
不客气🙂
老師、 不好意思、 忘記問可否用橄欖油12g 代替黃油用在麻薯。thanks so much
Hello Teacher Sherry, For this recipe, if we would like to make 12 buns, do we just double up your recipe? Thanks.
Yes.
我做的很成功，但是表面割的不好看
劃不順
Hello Teacher Sherry, For final stage of proofing, is it ok that we proof our dough at 30c to 35c? Thanks.
Yes, you can.
這款麵包簡單又好吃 我一定要試試看 但是請問做麻糬可以不加玉米粉 或用其他太白粉 或馬鈴薯澱粉取代嗎 若是可以 加入的數量一樣嗎 謝謝老師告知
我都没有试过，不知道粘性会不会太强，吃起来口感会不会太硬。做点心一般用玉米淀粉或木薯淀粉。
@@AllCookingStuff 了解 謝謝解說
老師您好，這款麵包體真的很軟，但是放涼後，表皮會皺，不知道是哪裡出問題，想請教老師，謝謝🙏
最后的面团醒发可能有点过大。
🤤
Gracia.muy rico...
😍😍😍😋😋😋❤❤❤
美味麵包甜蜜包·科理·二一年·
老师好，家里的牛奶刚好没了，全部用水代替可以吗？然后红豆换成花生碎可以吗？谢谢
可以
请問.老師！这個糯米糍餡料.隔天后会硬？謝謝
不会硬的。
Can you tell me how to store? Thanks
Seal well and put in the fridge for 1 day. Take out from fridge to room temperature before you eat it
@@AllCookingStuff thanks🖤
前一天做好麵團及麻薯，放室溫，第二天才入烤箱可以嗎🙏🏻🙏🏻
面团放室温会不停地发酵，到第二天就会发过，变酸变坏了。
其实你可以把面包直接烤好，冷却后后密封室温保存，第二天375F加热 5-8分钟，或者不加热，吃起来都会很好吃。这个配方的麻糬冷了不会变硬，面包也很湿润的。
謝謝你，我會試試看😊😊
老師請教這麵包的麻吉是否只能室溫放？因為室大約只能放2-3天，若冷凍再烤麻吉會不會硬掉？
谢谢非常具体细致的操作视频分享🙏。请问您用的即溶酵母跟active dry的那种是一样东西吗？如否，区别在哪？
即溶酵母和活性酵母(active dry yeast)都是用来发面的，都是可以做面包的。
即溶酵母可以直接与干面粉混合搅拌。active dry yeast是需要用40°C以下的温水来激活后，才能与面粉混合搅拌。
@@AllCookingStuff 那用哪一种比较好呢？谢谢！
我个人更喜欢用即溶酵母，更方便使用。
@@AllCookingStuff 好的，谢谢分享🙏
Hello. May I ask which oven you use?
I am using a Frigidaire build in oven, over 20 years old, but still working well.
@@AllCookingStuff thanks. Cuz my oven can’t bake them as even as yours. I think it is how it was built and the heat is uneven so..
請問老師，割紋路的時候是要等發酵好（1.5）倍大後才割嗎？另一般麵包都是發2倍大，您這款發1.5倍有其他用意嗎？謝謝你
是的，发好后，才割花纹。视频都配有非常详细的字幕解说，请点击播放窗口然后按“CC”按钮打开字幕。
这是有馅的小面包，发到大约是原来体积的1.5就可以了，烤好的面包当冷却后不会起皱，口感一样是蓬松柔软的。
如果发至2倍大，烤好的面包当冷却后会起皱。
@@AllCookingStuff 感謝老師的回覆🙏
你好，请问如果我要做双倍，主面团的鸡蛋也要×2吗?
是的，所有材料都要双倍的
谢谢
Dear Teacher Sherry, I have tried a number of your recipes. It is noted that there are variations in all your recipes. As a comparison with the Hot dog rolls recipe, other than eggs and cold milk, all other ingredients in proportion to bread flour is less than the ones in Hot dog rolls. May I know whether there is any guide over the proportion of ingredients (water, milk, egg, butter, etc) to bread flour that we should take note of. Thank you!
Yes, there is guides for bread recipe, but it is complicated and can’t explain in several words.
你在那作食物·在家里·吧!二一年·美味·科理·好美食物·
是的，在家里
我也有一台kitchenAid plus 5,说明书上说只能开二档揉面，看到你经常开四档，你的跟我的机型相同吗？
我的说明书也是这么说的。但2档揉面太慢了，夏天气温高的时候面团温度很快就升高了。当面团不多，面团比较软的时候用4档是可以的。而且4档搅打时不要连续工作过长时间。
我的这台机器是Proline，功率要大一些，已经用了6年了，几乎每周都会做面包，好像没有什么问题。KitchenAid机器内部的润滑脂用几年后变干，需要2-3年拆开机盖在齿轮和传动机构上加一些润滑脂（食品级别的），注意过程中一定要拔掉电源。
@@AllCookingStuff 非常感谢你这么详细的解答，我下次也试试四档
Thanks for sharing the recipe,l baked it & the bread was soft & yummy but when l put them in the oven ,they cracked 🥺🥺
What happened? What do you mean by cracked?
@@AllCookingStuff my English is awful 😞
@@AllCookingStuff the bread ruptured in the side.
Maybe, the reason your bread cracked is because your dough may have been too dry, or you didn’t knead the dough enough, which means there wasn’t enough gluten to support your dough when baking. When you proof your dough, you need to cover it so it doesn’t dry out.
@@AllCookingStuff thank you so much for replying 🙏🙏🙏
老師您好 請問用樹薯澱粉有辦法做成視頻裡的麻糬嗎
可以，可能口感更Q一些
@@AllCookingStuff 好的謝謝老師~ 老師有建議的粉水比例嗎？
一样的比例就可以了
@@AllCookingStuff 好的 感謝老師*^O^*
请问老师，二次发酵的时候，如何保持形状？为什么我的面包二次发酵后是扁平的？谢谢！
面包下面的收口收紧了吗？
如果面团搅打时出膜了，面团的弹性应该能自己保持形状的
@@AllCookingStuff 口收紧了，也打出膜了，就是不知为啥二次发酵时是往四边扩张，而不是向上涨
烤好后的面包有膨胀或长大长高一些吗
@@AllCookingStuff 烤完面包没有涨高，二次发酵后面积变大，但不高，是扁平的
🤔🤔🤔 frijoles?
老师 请问放紫薯粉或抹茶粉几多克？
紫薯粉放10-20g，颜色漂亮就可以了，牛奶也需要相应多加些。抹茶放大约4-5克，喜欢味重的可以稍微多些
@@AllCookingStuff 多谢你的回复！
老師：請問麻糬一個多重呢？謝謝老師！
Coloca legenda em português 🇧🇷 receita maravilhosa mas não sei o ingredientes do recheio 😁 parabéns 👏🏻👏🏻👏🏻👏🏻👏🏻🇧🇷🇧🇷🇧🇷🇧🇷
Eu queria a Receita em Portugues
😢😊❤🎉
Porfavor pode me ajudar com a legenda em português ou em espanhol, muito obrigada.
Beautiful cake..Love fluffy cake..Please be my friend
Waiting for u my friend
Здравствуйте подскажите пожалуйста почему нет перевода рецепта на русский язык дайте перевод чтобы было понятно спасибо
老师，如果想要做抹茶口味面包的话，请问需要放多少克的抹茶呢？其他材料分量也需要增加吗？
放4-5g就够了，其他材料不用变化
Não tem tradução em português
真糟糕，看了您的食譜每樣都想做🤦♀️
請問您麻薯放到第二天會硬嗎？
😅这个麻糬即使放在冰箱保存，第二天也不会变硬，一样的柔软拉丝。
为此我专门留了一个麻糬包在冰箱里
@@AllCookingStuff 太好了，下午有空就來試，母親節自製甜點😋