🔺非常重要的提示：視頻裡 1:04秒加入鹽4克，我剪輯時漏了加入這個鏡頭片段，對此非常抱歉。 期望大家一定記得在製作的時候，第二次加入麵粉後加入鹽4克。 再次感謝大家的喜愛。 🔺 Very important reminder: 4 grams of salt was added at 1:04 seconds in the video. I forgot to add this shot when editing. I am very sorry for that. I hope everyone will remember to add 4 grams of salt after adding the flour for the second time when making it. Thank you again for your love. 食譜 & Recipe (English)⬇️⬇️ 食譜： 烤盤尺寸：28×28釐米 成品麵包4個 麵團53×12個 高筋麵粉330克 牛奶190克 雞蛋一個（留10克刷表面） 糖35克 鹽4克 酵母4克 無鹽黃油40克 表面： 蛋液 杏仁片 提前預熱烤箱15分鐘，180℃ 烘烤： 180度（或356°F） 24分鐘 🔺Tips: *雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。 *麵團中使用的45克蛋液可以用35克牛奶替換。 ⬇️⬇️ Recipe ： Baking pan size: 28×28cm Bread ×4 Dough 53g×12 Bread flour 330g Milk 190g (room temperature) Egg×1 Sugar 35g Salt 4g Instant yeast 4g Unsalted Butter 40g Surface ： Egg liquid Almond slices Preheat the oven for 15 minutes in advance, 180°C bake: 180°C（or 356°F） 24 minutes 🔺Tips: *Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough. *The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
Здравствуйте. Если это поставить на холодную ферментацию в холодильник, нужно ли при комнатной температуре оставить прежде чем формировать хлеб или булочки. Или сразу с холодильника ставим в духовку разогретую?
Ali Lao Shi, help I want to make this bun this few days, May I know why this dough doesn’t need any 1st fermentation to double up the size before cutting it into small ball. Why do small balls then only 1st fermentation? Some of your recipe is fermentation until it doubled in size then only cut into small portion. What is the difference ? Thank you 🙏🙏
食譜： 烤盤尺寸：28×28釐米 成品麵包4個 麵團53×12個 高筋麵粉330克 牛奶190克 雞蛋一個（留10克刷表面） 糖35克 鹽4克 酵母4克 無鹽黃油40克 表面： 蛋液 杏仁片 提前預熱烤箱15分鐘，180℃ 烘烤： 180度（或356°F） 24分鐘 🔺Tips: *雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。 *麵團中使用的45克蛋液可以用35克牛奶替換。 ⬇️⬇️ Recipe ： Baking pan size: 28×28cm Bread ×4 Dough 53g×12 Bread flour 330g Milk 190g (room temperature) Egg×1 Sugar 35g Salt 4g Instant yeast 4g Unsalted Butter 40g Surface ： Egg liquid Almond slices Preheat the oven for 15 minutes in advance, 180°C bake: 180°C（or 356°F） 24 minutes 🔺Tips: *Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough. *The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
Большое спасибо за вашу любовь и поддержку, дорогой друг. Я так рад поделиться с вами своими видео. Желаю крепкого здоровья и всего самого наилучшего! 🙏🥰💖🌹🍀
🔺非常重要的提示：視頻裡 1:04秒加入鹽4克，我剪輯時漏了加入這個鏡頭片段，對此非常抱歉。 期望大家一定記得在製作的時候，第二次加入麵粉後加入鹽4克。 再次感謝大家的喜愛。 🔺 Very important reminder: 4 grams of salt was added at 1:04 seconds in the video. I forgot to add this shot when editing. I am very sorry for that. I hope everyone will remember to add 4 grams of salt after adding the flour for the second time when making it. Thank you again for your love. 食譜 & Recipe (English)⬇️⬇️ 食譜： 烤盤尺寸：28×28釐米 成品麵包4個 麵團53×12個 高筋麵粉330克 牛奶190克 雞蛋一個（留10克刷表面） 糖35克 鹽4克 酵母4克 無鹽黃油40克 表面： 蛋液 杏仁片 提前預熱烤箱15分鐘，180℃ 烘烤： 180度（或356°F） 24分鐘 🔺Tips: *雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。 *麵團中使用的45克蛋液可以用35克牛奶替換。 ⬇️⬇️ Recipe ： Baking pan size: 28×28cm Bread ×4 Dough 53g×12 Bread flour 330g Milk 190g (room temperature) Egg×1 Sugar 35g Salt 4g Instant yeast 4g Unsalted Butter 40g Surface ： Egg liquid Almond slices Preheat the oven for 15 minutes in advance, 180°C bake: 180°C（or 356°F） 24 minutes 🔺Tips: *Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough. *The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
Muchas gracias, maestra, ese pan está, delicioso, como todos los panes que ud. Tambien lo voy a hacer, bendiciones y saludos desde Costa Rica, Centro América.
Ms Ali, I already put two cups of hot water n my dough into the oven (but I didn’t turn it off) . However, I couldn’t get the dough rise to 2.5x after two hours; is it because of the yeast or ?
Hi, according to your description, I think it is possible that your yeast has lost part of its activity and your dough has not risen well. When you save the yeast, you must put the yeast in a dry and airtight container and put it in the refrigerator In the freezer, put the yeast back in the freezer as soon as possible after each use
Love it love it It comes out wonderful but I have a question if I want to make big quantities what is the ingredients Please tell me the ingredients for one kilo flour Thanks a lot I will be waiting for your response ❤
shahira al safi It's very simple you'll make three doses for example the bread flour is 330gr for three doses the bread flour is 990gr so you'll do the same addition for the rest of the igredients to make more quantities. 12gr of salt , 570gr of milk , 3 eggs , 105gr of sugar , 12gr of instant yeast , 120gr unsalted butter This Brioche is not so sweet, we make our Easter bread ( Brioche ) with much more sugar in Greece because our Easter bread is sweet. We use 300gr of sugar for one kilo of flour.
Hello, I'm very sorry, we missed a shot of adding salt when we edited the video in this video. I wrote it in the detailed recipe, and there are 4 grams of salt. Thank you for your likes and questions. 🙏🍀🥰🌹💖 Recipe ： Baking pan size: 28×28cm Bread ×4 Dough 53g×12 Bread flour 330g Milk 190g (room temperature) Egg×1 Sugar 35g Salt 4g Instant yeast 4g Unsalted Butter 40g Surface ： Egg liquid Almond slices Preheat the oven for 15 minutes in advance, 180°C bake: 180°C（or 356°F） 24 minutes 🔺Tips: *Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough. *The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
🔺非常重要的提示：視頻裡 1:04秒加入鹽4克，我剪輯時漏了加入這個鏡頭片段，對此非常抱歉。 期望大家一定記得在製作的時候，第二次加入麵粉後加入鹽4克。 再次感謝大家的喜愛。 🔺 Very important reminder: 4 grams of salt was added at 1:04 seconds in the video. I forgot to add this shot when editing. I am very sorry for that. I hope everyone will remember to add 4 grams of salt after adding the flour for the second time when making it. Thank you again for your love. 食譜 & Recipe (English)⬇️⬇️ 食譜： 烤盤尺寸：28×28釐米 成品麵包4個 麵團53×12個 高筋麵粉330克 牛奶190克 雞蛋一個（留10克刷表面） 糖35克 鹽4克 酵母4克 無鹽黃油40克 表面： 蛋液 杏仁片 提前預熱烤箱15分鐘，180℃ 烘烤： 180度（或356°F） 24分鐘 🔺Tips: *雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。 *麵團中使用的45克蛋液可以用35克牛奶替換。 ⬇️⬇️ Recipe ： Baking pan size: 28×28cm Bread ×4 Dough 53g×12 Bread flour 330g Milk 190g (room temperature) Egg×1 Sugar 35g Salt 4g Instant yeast 4g Unsalted Butter 40g Surface ： Egg liquid Almond slices Preheat the oven for 15 minutes in advance, 180°C bake: 180°C（or 356°F） 24 minutes 🔺Tips: *Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough. *The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
🔺非常重要的提示：視頻裡 1:04秒加入鹽4克，我剪輯時漏了加入這個鏡頭片段，對此非常抱歉。 期望大家一定記得在製作的時候，第二次加入麵粉後加入鹽4克。 再次感謝大家的喜愛。 🔺 Very important reminder: 4 grams of salt was added at 1:04 seconds in the video. I forgot to add this shot when editing. I am very sorry for that. I hope everyone will remember to add 4 grams of salt after adding the flour for the second time when making it. Thank you again for your love. 食譜 & Recipe (English)⬇️⬇️ 食譜： 烤盤尺寸：28×28釐米 成品麵包4個 麵團53×12個 高筋麵粉330克 牛奶190克 雞蛋一個（留10克刷表面） 糖35克 鹽4克 酵母4克 無鹽黃油40克 表面： 蛋液 杏仁片 提前預熱烤箱15分鐘，180℃ 烘烤： 180度（或356°F） 24分鐘 🔺Tips: *雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。 *麵團中使用的45克蛋液可以用35克牛奶替換。 ⬇️⬇️ Recipe ： Baking pan size: 28×28cm Bread ×4 Dough 53g×12 Bread flour 330g Milk 190g (room temperature) Egg×1 Sugar 35g Salt 4g Instant yeast 4g Unsalted Butter 40g Surface ： Egg liquid Almond slices Preheat the oven for 15 minutes in advance, 180°C bake: 180°C（or 356°F） 24 minutes 🔺Tips: *Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough. *The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
Thank you very much for your kindness my friend! You must have had a happy but busy new year because you are a great chef, your cooking skills are amazing, and your family and friends are very happy. Ali is very happy to see your comments and likes! Looking forward to having the opportunity to try it in the future. 🙏😘🌹💖💞🌸
🔺非常重要的提示：視頻裡 1:04秒加入鹽4克，我剪輯時漏了加入這個鏡頭片段，對此非常抱歉。 期望大家一定記得在製作的時候，第二次加入麵粉後加入鹽4克。 再次感謝大家的喜愛。 🔺 Very important reminder: 4 grams of salt was added at 1:04 seconds in the video. I forgot to add this shot when editing. I am very sorry for that. I hope everyone will remember to add 4 grams of salt after adding the flour for the second time when making it. Thank you again for your love. 食譜 & Recipe (English)⬇️⬇️ 食譜： 烤盤尺寸：28×28釐米 成品麵包4個 麵團53×12個 高筋麵粉330克 牛奶190克 雞蛋一個（留10克刷表面） 糖35克 鹽4克 酵母4克 無鹽黃油40克 表面： 蛋液 杏仁片 提前預熱烤箱15分鐘，180℃ 烘烤： 180度（或356°F） 24分鐘 🔺Tips: *雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。 *麵團中使用的45克蛋液可以用35克牛奶替換。 ⬇️⬇️ Recipe ： Baking pan size: 28×28cm Bread ×4 Dough 53g×12 Bread flour 330g Milk 190g (room temperature) Egg×1 Sugar 35g Salt 4g Instant yeast 4g Unsalted Butter 40g Surface ： Egg liquid Almond slices Preheat the oven for 15 minutes in advance, 180°C bake: 180°C（or 356°F） 24 minutes 🔺Tips: *Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough. *The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
非常感谢您的厚爱！ 🔺非常重要的提示：視頻裡 1:04秒加入鹽4克，我剪輯時漏了加入這個鏡頭片段，對此非常抱歉。 期望大家一定記得在製作的時候，第二次加入麵粉後加入鹽4克。 再次感謝大家的喜愛。 🔺 Very important reminder: 4 grams of salt was added at 1:04 seconds in the video. I forgot to add this shot when editing. I am very sorry for that. I hope everyone will remember to add 4 grams of salt after adding the flour for the second time when making it. Thank you again for your love. 食譜 & Recipe (English)⬇️⬇️ 食譜： 烤盤尺寸：28×28釐米 成品麵包4個 麵團53×12個 高筋麵粉330克 牛奶190克 雞蛋一個（留10克刷表面） 糖35克 鹽4克 酵母4克 無鹽黃油40克 表面： 蛋液 杏仁片 提前預熱烤箱15分鐘，180℃ 烘烤： 180度（或356°F） 24分鐘 🔺Tips: *雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。 *麵團中使用的45克蛋液可以用35克牛奶替換。 ⬇️⬇️ Recipe ： Baking pan size: 28×28cm Bread ×4 Dough 53g×12 Bread flour 330g Milk 190g (room temperature) Egg×1 Sugar 35g Salt 4g Instant yeast 4g Unsalted Butter 40g Surface ： Egg liquid Almond slices Preheat the oven for 15 minutes in advance, 180°C bake: 180°C（or 356°F） 24 minutes 🔺Tips: *Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough. *The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
🔺非常重要的提示：視頻裡 1:04秒加入鹽4克，我剪輯時漏了加入這個鏡頭片段，對此非常抱歉。 期望大家一定記得在製作的時候，第二次加入麵粉後加入鹽4克。 再次感謝大家的喜愛。 🔺 Very important reminder: 4 grams of salt was added at 1:04 seconds in the video. I forgot to add this shot when editing. I am very sorry for that. I hope everyone will remember to add 4 grams of salt after adding the flour for the second time when making it. Thank you again for your love. 食譜 & Recipe (English)⬇️⬇️ 食譜： 烤盤尺寸：28×28釐米 成品麵包4個 麵團53×12個 高筋麵粉330克 牛奶190克 雞蛋一個（留10克刷表面） 糖35克 鹽4克 酵母4克 無鹽黃油40克 表面： 蛋液 杏仁片 提前預熱烤箱15分鐘，180℃ 烘烤： 180度（或356°F） 24分鐘 🔺Tips: *雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。 *麵團中使用的45克蛋液可以用35克牛奶替換。 ⬇️⬇️ Recipe ： Baking pan size: 28×28cm Bread ×4 Dough 53g×12 Bread flour 330g Milk 190g (room temperature) Egg×1 Sugar 35g Salt 4g Instant yeast 4g Unsalted Butter 40g Surface ： Egg liquid Almond slices Preheat the oven for 15 minutes in advance, 180°C bake: 180°C（or 356°F） 24 minutes 🔺Tips: *Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough. *The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
🔺非常重要的提示：視頻裡 1:04秒加入鹽4克，我剪輯時漏了加入這個鏡頭片段，對此非常抱歉。 期望大家一定記得在製作的時候，第二次加入麵粉後加入鹽4克。 再次感謝大家的喜愛。 🔺 Very important reminder: 4 grams of salt was added at 1:04 seconds in the video. I forgot to add this shot when editing. I am very sorry for that. I hope everyone will remember to add 4 grams of salt after adding the flour for the second time when making it. Thank you again for your love. 食譜 & Recipe (English)⬇️⬇️ 食譜： 烤盤尺寸：28×28釐米 成品麵包4個 麵團53×12個 高筋麵粉330克 牛奶190克 雞蛋一個（留10克刷表面） 糖35克 鹽4克 酵母4克 無鹽黃油40克 表面： 蛋液 杏仁片 提前預熱烤箱15分鐘，180℃ 烘烤： 180度（或356°F） 24分鐘 🔺Tips: *雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。 *麵團中使用的45克蛋液可以用35克牛奶替換。 ⬇️⬇️ Recipe ： Baking pan size: 28×28cm Bread ×4 Dough 53g×12 Bread flour 330g Milk 190g (room temperature) Egg×1 Sugar 35g Salt 4g Instant yeast 4g Unsalted Butter 40g Surface ： Egg liquid Almond slices Preheat the oven for 15 minutes in advance, 180°C bake: 180°C（or 356°F） 24 minutes 🔺Tips: *Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough. *The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
Hello, thank you for your likes! After the small dough is rolled out, it is about 25 cm long and 8-10 cm wide, and then rolled into a 25 cm long strip. 🥰💖
🔺非常重要的提示：視頻裡 1:04秒加入鹽4克，我剪輯時漏了加入這個鏡頭片段，對此非常抱歉。 期望大家一定記得在製作的時候，第二次加入麵粉後加入鹽4克。 再次感謝大家的喜愛。 🔺 Very important reminder: 4 grams of salt was added at 1:04 seconds in the video. I forgot to add this shot when editing. I am very sorry for that. I hope everyone will remember to add 4 grams of salt after adding the flour for the second time when making it. Thank you again for your love. 食譜 & Recipe (English)⬇️⬇️ 食譜： 烤盤尺寸：28×28釐米 成品麵包4個 麵團53×12個 高筋麵粉330克 牛奶190克 雞蛋一個（留10克刷表面） 糖35克 鹽4克 酵母4克 無鹽黃油40克 表面： 蛋液 杏仁片 提前預熱烤箱15分鐘，180℃ 烘烤： 180度（或356°F） 24分鐘 🔺Tips: *雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。 *麵團中使用的45克蛋液可以用35克牛奶替換。 ⬇️⬇️ Recipe ： Baking pan size: 28×28cm Bread ×4 Dough 53g×12 Bread flour 330g Milk 190g (room temperature) Egg×1 Sugar 35g Salt 4g Instant yeast 4g Unsalted Butter 40g Surface ： Egg liquid Almond slices Preheat the oven for 15 minutes in advance, 180°C bake: 180°C（or 356°F） 24 minutes 🔺Tips: *Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough. *The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
Hello, I have a question. Can I add some sweets, stuff them like jam, or something else, because my children love these pancakes, and they have something inside of them. Thank you.
🔺非常重要的提示：視頻裡 1:04秒加入鹽4克，我剪輯時漏了加入這個鏡頭片段，對此非常抱歉。
期望大家一定記得在製作的時候，第二次加入麵粉後加入鹽4克。
再次感謝大家的喜愛。
🔺 Very important reminder: 4 grams of salt was added at 1:04 seconds in the video. I forgot to add this shot when editing. I am very sorry for that.
I hope everyone will remember to add 4 grams of salt after adding the flour for the second time when making it.
Thank you again for your love.
食譜 & Recipe (English)⬇️⬇️
食譜：
烤盤尺寸：28×28釐米
成品麵包4個
麵團53×12個
高筋麵粉330克
牛奶190克
雞蛋一個（留10克刷表面）
糖35克
鹽4克
酵母4克
無鹽黃油40克
表面：
蛋液
杏仁片
提前預熱烤箱15分鐘，180℃
烘烤：
180度（或356°F）
24分鐘
🔺Tips:
*雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。
*麵團中使用的45克蛋液可以用35克牛奶替換。
⬇️⬇️
Recipe ：
Baking pan size: 28×28cm
Bread ×4
Dough 53g×12
Bread flour 330g
Milk 190g (room temperature)
Egg×1
Sugar 35g
Salt 4g
Instant yeast 4g
Unsalted Butter 40g
Surface ：
Egg liquid
Almond slices
Preheat the oven for 15 minutes in advance, 180°C
bake:
180°C（or 356°F）
24 minutes
🔺Tips:
*Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough.
*The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
How long should it rise making it now I missed the salt but added salted butter instead
Здравствуйте. Если это поставить на холодную ферментацию в холодильник, нужно ли при комнатной температуре оставить прежде чем формировать хлеб или булочки. Или сразу с холодильника ставим в духовку разогретую?
O
今做了二次，其中一款變化灑上義大利香料非常好吃。(皆沒加蛋的)
感恩您的教學！
I have tried this recipe today and the result is very soft and fragrant bread… thank you for sharing your recipe.
Ali Lao Shi, help I want to make this bun this few days, May I know why this dough doesn’t need any 1st fermentation to double up the size before cutting it into small ball.
Why do small balls then only 1st fermentation? Some of your recipe is fermentation until it doubled in size then only cut into small portion.
What is the difference ? Thank you 🙏🙏
昨天照著配方做馬上吃光光，太美味
感謝您的厚愛🥰🥰🥰💐💐💐阿栗很開心能和大家分享美味🥰🥰🥰🥰❤️💐💐
感謝無私的分享❤❤️❤️🙏🙏🙏👍👍👍
這種桿捲方式感覺不錯，下次試試。我都會拿1/4的麵粉先做老麵這樣麵包會更有風味並且加一些的蜂蜜讓甜度更有層次
老麵怎麼做呢？可以告訴我嗎？ 謝謝🙏🏽！
用這麵糰做紅豆麵包也好吃,謝謝您的教學分享~
食譜：
烤盤尺寸：28×28釐米
成品麵包4個
麵團53×12個
高筋麵粉330克
牛奶190克
雞蛋一個（留10克刷表面）
糖35克
鹽4克
酵母4克
無鹽黃油40克
表面：
蛋液
杏仁片
提前預熱烤箱15分鐘，180℃
烘烤：
180度（或356°F）
24分鐘
🔺Tips:
*雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。
*麵團中使用的45克蛋液可以用35克牛奶替換。
⬇️⬇️
Recipe ：
Baking pan size: 28×28cm
Bread ×4
Dough 53g×12
Bread flour 330g
Milk 190g (room temperature)
Egg×1
Sugar 35g
Salt 4g
Instant yeast 4g
Unsalted Butter 40g
Surface ：
Egg liquid
Almond slices
Preheat the oven for 15 minutes in advance, 180°C
bake:
180°C（or 356°F）
24 minutes
🔺Tips:
*Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough.
*The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
两个问题：1）湿性材料比约70%，这么高的比例能轻松将面粉揉捏得这么光滑？2）搅拌面团不用厨师机，用手揉捏得多久才能得到如此完美的筋膜？以上能否说明一下。
I made this recipe of yours, 03.05.2023 I got an excellent dough, thank you very much 💖
Какой чудесный хлеб, просто лучшее поздравление ! Спасибо !👍👍What
wonderful bread, just the best congratulations! Thank you !👍👍
Большое спасибо за вашу любовь и поддержку, дорогой друг. Я так рад поделиться с вами своими видео. Желаю крепкого здоровья и всего самого наилучшего!
🙏🥰💖🌹🍀
🔺非常重要的提示：視頻裡 1:04秒加入鹽4克，我剪輯時漏了加入這個鏡頭片段，對此非常抱歉。
期望大家一定記得在製作的時候，第二次加入麵粉後加入鹽4克。
再次感謝大家的喜愛。
🔺 Very important reminder: 4 grams of salt was added at 1:04 seconds in the video. I forgot to add this shot when editing. I am very sorry for that.
I hope everyone will remember to add 4 grams of salt after adding the flour for the second time when making it.
Thank you again for your love.
食譜 & Recipe (English)⬇️⬇️
食譜：
烤盤尺寸：28×28釐米
成品麵包4個
麵團53×12個
高筋麵粉330克
牛奶190克
雞蛋一個（留10克刷表面）
糖35克
鹽4克
酵母4克
無鹽黃油40克
表面：
蛋液
杏仁片
提前預熱烤箱15分鐘，180℃
烘烤：
180度（或356°F）
24分鐘
🔺Tips:
*雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。
*麵團中使用的45克蛋液可以用35克牛奶替換。
⬇️⬇️
Recipe ：
Baking pan size: 28×28cm
Bread ×4
Dough 53g×12
Bread flour 330g
Milk 190g (room temperature)
Egg×1
Sugar 35g
Salt 4g
Instant yeast 4g
Unsalted Butter 40g
Surface ：
Egg liquid
Almond slices
Preheat the oven for 15 minutes in advance, 180°C
bake:
180°C（or 356°F）
24 minutes
🔺Tips:
*Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough.
*The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
Con una taza de café delicioso
Muchas gracias, maestra, ese pan está, delicioso, como todos los panes que ud. Tambien lo voy a hacer, bendiciones y saludos desde Costa Rica, Centro América.
Ali gracias por tus bendiciones, me alegra saber que te gustan mis recetas, y te deseo una vida feliz también🌸🌸🌸
Hola saludos de Argentina.hoy hice estos panes salieron muy ricos.gracias❤❤
Thank you for liking my recipe🥰🥰🌹🌹🌹 I’m happy to hear your good news👍👍👍👍 you are such a talented baker!
🇦🇷🇦🇷🇦🇷👏👏👏
🥰🥰🥰🥰🎉🎉🎉🎉
Shume shume simite te mira te lumt dora oj zonje!!!!
Los hice y Son súper suaves, ricos, muchas Gracias
阿粟真是麵包高手👍👍👍
感恩您的厚爱与鼓励！
🙏🤗😘🌹💖💞🍀🌸
@@aliskitchen q
老師：感恩太棒了！
不吃蛋可改為牛奶，那成品最後要擦上？代替，再擺上杏仁片
我就要試做'瓣子麵包
I am going to try this, thank you for sharing
Love your recipes, thank you, cherrs from Netherland
Thank you for supporting and loving!🥰🥰🥰❤️❤️🌹🌹🌹
谢谢老师分享漂亮的“辫子杏仁片面包”
👍
謝謝您的喜愛與留言！
😘🙏🌹🍀💖
好吃不好做，尤其是加黄油揉面太郁闷，饱饱眼福吧。谢谢分享
请问整个制作过程需要醒发几次?
面团基本揉光滑之后就直接分成12等份搓圆，然后醒发。 编辫子完后再醒发，一共两次是吗？
謝謝分享好吃的麫包，今天新學到從中間開始編辮子。
感謝您一直的厚愛與支持！
阿栗能與您分享感到非常幸福。
🥰🙏🌹💖🍀
Acabei de fazer essa receita, ameiiiiiiiiiiiii, só queria saber quantos minutos deixou crescer a massa antes de ir pro forno?
Onde vc.encontrou a tradução p.o Português!?
您做的真棒👌👏👏👏👏👏👏感谢🙏🌹🙏🌹🙏🌹🙏🌹
感謝您的厚愛與評論！
🙏🥰💖🌹🍀
Огромное спасибо за рецепт! Хлебушек просто прелесть!
Thank you so much,dear friend!
🥰🙏💖🌹🍀💞🌸
發酵時間多少？
May I ask this bread dough doesn’t need to go through 1st fermentation to double the dough before divide into 12 pieces small dough ?
这是最棒的👍👍👍
Mulțumesc pt reteta.❤
🥰🥰🤝
Thank you for sharing, May I know if this bread after keeping for 2 days will it still stays soft ?
Hi 👋
It turns amazing very delicious
And when I double the recipe it doesn’t come good
Can you help me
bonjour, je vous suis d'Algerie, faut-il mettre du beurre ou de la margarine. merci
謝謝阿栗，我從來未做過麵包，請問能不能在一天之前做好麵團放入fridge，到早上食之前才焗麵包？謝謝你的分享。
Me encanta como lo explicas y que buenos tienen que estar.Los voy hacer pero podrías decirme que harina has utilizado cuanta proteina tiene? Gracias
This looks amazing!Thank you for sharing it with us
Thank you for supporting and liking! It’s my pleasure to share my recipes with all of you !🥰🥰❤️❤️👍👍👍🌹🌹
已看過阿栗老師無數的影片了，每一款麵包都令人垂涎三尺。請問您配方中加入麵糰裡的無鹽黃油何時該用融化了的？何時要用軟化的呢？
很好吃的样子啊😋
多謝分享食譜🙏
請問牛奶要否微暖？
您好，感謝喜愛！因為現在夏天普遍室溫比較溫暖，牛奶建議用室溫，大約20～30度，可以從冰箱冷藏拿出來後微波爐加熱20～30秒。
或者如果天氣熱室溫高也可以用冷藏牛奶。
如果天冷建議用室溫，冬天建議用溫牛奶（不要高於40°C，和手溫差不多。）
您好，感謝您的喜愛！
現在夏天室溫比較暖和，牛奶可以用室溫（冰箱冷藏取出來後微波爐加熱20～30秒）。
如果室溫很高，高於30°C建議用冷藏牛奶，比較適合。
如果到了冬天室溫低於20°C這樣可以用溫熱一些的牛奶（30°C～40°C，和手溫差不多）
😘🌹💞
感謝回覆🙏🙏
老師我是剛學做麵包的小白，請問這款麵包不用醒麵嗎？
非常喜欢你的视频，我做了两次都失败😩
感谢您的厚爱❤️❤️🥰🥰🥰烘培是个不断试错，不断进步的过程，阿栗相信您一定能做好的👍👍👍❤️❤️❤️🥰🌹🌹🌹
请问，一次吃不完这么多，能放大概一周吗？还是必须在当天吃完？那请问，如想做份量少点的，如，只放一半面粉，是否其他的材料也相应除半就可？如能放一周，有什么方法呢？谢谢
Very nice recipe thanks for sharing with us
I made this recipe of yours, 03.05.2023 I got an excellent dough, thank you very much 💖 and I am from Israel ✡ תודה רבה
what about salt did u put some
Ms Ali, I already put two cups of hot water n my dough into the oven (but I didn’t turn it off) . However, I couldn’t get the dough rise to 2.5x after two hours; is it because of the yeast or ?
Hi, according to your description, I think it is possible that your yeast has lost part of its activity and your dough has not risen well. When you save the yeast, you must put the yeast in a dry and airtight container and put it in the refrigerator In the freezer, put the yeast back in the freezer as soon as possible after each use
老師請問第一柔麵團差不多柔幾分鐘，加入無鹽黃油後又柔幾分鐘。
第一次是柔到三光再加黃油嗎？
Mình làm thành công bánh rất ngon cảm ơn bạn, bạn cho mình hỏi nếu muốn thêm whipping cream thì mình giảm cái nào để thêm vào và thêm bao nhiêu bạn.
可以用煉乳代替糖嗎？
您好，炼乳如果完全替换糖，面团会比较黏手，不建议完全替换呢🥰🥰🥰❤️❤️❤️
剛剛烤了！ 🎉
但表皮是硬的，是哪邊可能做錯了嗎？
表皮硬，可能是烤箱面火溫度偏高，可以嘗試降低上火或著降低烤盤位置來調整，也有可能是烤箱未充分預熱，麵包適當高溫短時間烘烤能得到皮薄而麵包柔軟的效果。
還有另外一個因素，麵包出爐還燙手的時候往往開始會表皮比較硬，等麵包放溫一些，內芯水分往外走到表皮會變軟的。
Thank you!!
Love it love it
It comes out wonderful but I have a question if I want to make big quantities what is the ingredients
Please tell me the ingredients for one kilo flour
Thanks a lot
I will be waiting for your response ❤
shahira al safi It's very simple you'll make three doses for example the bread flour is 330gr for three doses the bread flour is 990gr so you'll do the same addition for the rest of the igredients to make more quantities. 12gr of salt , 570gr of milk , 3 eggs , 105gr of sugar , 12gr of instant yeast , 120gr unsalted butter This Brioche is not so sweet, we make our Easter bread ( Brioche ) with much more sugar in Greece because our Easter bread is sweet. We use 300gr of sugar for one kilo of flour.
Увеличьте все продукты на 3 .3 вот вам и кг.муки
为什么不用摔打长时间揉搓面团呢？不用出膜吗？
Can I replace bread flour with plain flour. Thanks
Ficou lindo,e parece muito saboroso 🎉
🥰🥰🤝🤝
My dough doesn't turn out to be this soft, rather slightly harder. Why?
Tarifini turkce yoruma atin elletinize saglik simdiden cok guzel gozukuyor ve unun markasai
Can tell me the dough shaping what is the measurement of each of the shape stage
你好非常喜歡你的所有麵包食譜 想問跟你的所有材料 但用麵包機發個麵團 之後再用手造型和二發 可以的嗎？
你好 可以解答我以上問題嗎？
老師請問一下為什麼我牛奶用的比例跟老師一樣為什麼麵糰用好這麽覺得濕濕的呢老師的看起來就不會呢
您好，都是高筋麵粉，但是不同品牌麵粉的吸水率會有一些不同少，您可以通過少量的增加或減少麵粉來達到合適的麵團乾濕度🌸😊🌸
按照老师的配方做出来的面包味道很好，但是只是面包太干了一点，不知道是什么原因？是否烘烤的时间太长了？谢谢！
牛奶🥛是升吧？液体的。克比升多很多。按照？
您好，食谱里的牛奶是克g，gram🥰❤️❤️
@@aliskitchen 感谢🙏看你的食谱疗愈
感謝您的厚愛❤️❤️🥰🥰🥰
Is there any salt need to add?
Hello, I'm very sorry, we missed a shot of adding salt when we edited the video in this video. I wrote it in the detailed recipe, and there are 4 grams of salt. Thank you for your likes and questions.
🙏🍀🥰🌹💖
Recipe ：
Baking pan size: 28×28cm
Bread ×4
Dough 53g×12
Bread flour 330g
Milk 190g (room temperature)
Egg×1
Sugar 35g
Salt 4g
Instant yeast 4g
Unsalted Butter 40g
Surface ：
Egg liquid
Almond slices
Preheat the oven for 15 minutes in advance, 180°C
bake:
180°C（or 356°F）
24 minutes
🔺Tips:
*Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough.
*The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
請問手揉多久時間？如果用桌上型攪拌機可以嗎？大約需要多久時間？謝謝。
您好，可以用攪拌機的，機器大約15分鐘左右。
如果手揉，大約10～15分鐘左右。拌入材料後大約5分鐘再加入黃油，加入黃油後再揉10分鐘就可以。不用追求薄膜。這個麵包通過後期擀卷，搓條，麵包將會很柔韌和Q彈，非常棒的體驗。🥰💖
非常感謝❤
請問若想減油和糖，可否提供建議呢？謝謝喔😊
您好，這個麵包不建議減油，含糖量也很低口味屬於中等偏低的甜度，並且只是商業麵包的一半左右用量。如果實在要減少可以糖和油都各減5克。
糖在麵包裡除了甜味，還有促進發酵、讓麵包保持柔軟和濕潤。
油除了讓麵包香潤以外，也讓麵包柔軟、口感更好，並且有利於減緩麵包自然老化的作用。
🥰💖
🔺非常重要的提示：視頻裡 1:04秒加入鹽4克，我剪輯時漏了加入這個鏡頭片段，對此非常抱歉。
期望大家一定記得在製作的時候，第二次加入麵粉後加入鹽4克。
再次感謝大家的喜愛。
🔺 Very important reminder: 4 grams of salt was added at 1:04 seconds in the video. I forgot to add this shot when editing. I am very sorry for that.
I hope everyone will remember to add 4 grams of salt after adding the flour for the second time when making it.
Thank you again for your love.
食譜 & Recipe (English)⬇️⬇️
食譜：
烤盤尺寸：28×28釐米
成品麵包4個
麵團53×12個
高筋麵粉330克
牛奶190克
雞蛋一個（留10克刷表面）
糖35克
鹽4克
酵母4克
無鹽黃油40克
表面：
蛋液
杏仁片
提前預熱烤箱15分鐘，180℃
烘烤：
180度（或356°F）
24分鐘
🔺Tips:
*雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。
*麵團中使用的45克蛋液可以用35克牛奶替換。
⬇️⬇️
Recipe ：
Baking pan size: 28×28cm
Bread ×4
Dough 53g×12
Bread flour 330g
Milk 190g (room temperature)
Egg×1
Sugar 35g
Salt 4g
Instant yeast 4g
Unsalted Butter 40g
Surface ：
Egg liquid
Almond slices
Preheat the oven for 15 minutes in advance, 180°C
bake:
180°C（or 356°F）
24 minutes
🔺Tips:
*Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough.
*The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
請問可以另外加奶粉嗎？添加後麵糰會不會太乾？謝謝
您好，可以添加奶粉，添加20～30克左右為宜，牛奶再多加10～15克即可。🥰💖
@@aliskitchen
謝謝您
不客氣，阿栗很高興與您分享的。🥰💖🍀🌹
🔺非常重要的提示：視頻裡 1:04秒加入鹽4克，我剪輯時漏了加入這個鏡頭片段，對此非常抱歉。
期望大家一定記得在製作的時候，第二次加入麵粉後加入鹽4克。
再次感謝大家的喜愛。
🔺 Very important reminder: 4 grams of salt was added at 1:04 seconds in the video. I forgot to add this shot when editing. I am very sorry for that.
I hope everyone will remember to add 4 grams of salt after adding the flour for the second time when making it.
Thank you again for your love.
食譜 & Recipe (English)⬇️⬇️
食譜：
烤盤尺寸：28×28釐米
成品麵包4個
麵團53×12個
高筋麵粉330克
牛奶190克
雞蛋一個（留10克刷表面）
糖35克
鹽4克
酵母4克
無鹽黃油40克
表面：
蛋液
杏仁片
提前預熱烤箱15分鐘，180℃
烘烤：
180度（或356°F）
24分鐘
🔺Tips:
*雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。
*麵團中使用的45克蛋液可以用35克牛奶替換。
⬇️⬇️
Recipe ：
Baking pan size: 28×28cm
Bread ×4
Dough 53g×12
Bread flour 330g
Milk 190g (room temperature)
Egg×1
Sugar 35g
Salt 4g
Instant yeast 4g
Unsalted Butter 40g
Surface ：
Egg liquid
Almond slices
Preheat the oven for 15 minutes in advance, 180°C
bake:
180°C（or 356°F）
24 minutes
🔺Tips:
*Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough.
*The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
thank you for video
Thank you for liking my channel 🥰🥰❤️❤️💐💐
Thanks for sharing, too bad that I still have alot of New year stuff in my fridge and freezer ! This really look good, it must be very light bun !
Thank you very much for your kindness my friend!
You must have had a happy but busy new year because you are a great chef, your cooking skills are amazing, and your family and friends are very happy.
Ali is very happy to see your comments and likes! Looking forward to having the opportunity to try it in the future.
🙏😘🌹💖💞🌸
🔺非常重要的提示：視頻裡 1:04秒加入鹽4克，我剪輯時漏了加入這個鏡頭片段，對此非常抱歉。
期望大家一定記得在製作的時候，第二次加入麵粉後加入鹽4克。
再次感謝大家的喜愛。
🔺 Very important reminder: 4 grams of salt was added at 1:04 seconds in the video. I forgot to add this shot when editing. I am very sorry for that.
I hope everyone will remember to add 4 grams of salt after adding the flour for the second time when making it.
Thank you again for your love.
食譜 & Recipe (English)⬇️⬇️
食譜：
烤盤尺寸：28×28釐米
成品麵包4個
麵團53×12個
高筋麵粉330克
牛奶190克
雞蛋一個（留10克刷表面）
糖35克
鹽4克
酵母4克
無鹽黃油40克
表面：
蛋液
杏仁片
提前預熱烤箱15分鐘，180℃
烘烤：
180度（或356°F）
24分鐘
🔺Tips:
*雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。
*麵團中使用的45克蛋液可以用35克牛奶替換。
⬇️⬇️
Recipe ：
Baking pan size: 28×28cm
Bread ×4
Dough 53g×12
Bread flour 330g
Milk 190g (room temperature)
Egg×1
Sugar 35g
Salt 4g
Instant yeast 4g
Unsalted Butter 40g
Surface ：
Egg liquid
Almond slices
Preheat the oven for 15 minutes in advance, 180°C
bake:
180°C（or 356°F）
24 minutes
🔺Tips:
*Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough.
*The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
看起来很好吃😋
感謝您的厚愛😘😘💕💕
太漂亮了！又好看又好吃，非常赞👍👍
非常感谢您的厚爱！
🔺非常重要的提示：視頻裡 1:04秒加入鹽4克，我剪輯時漏了加入這個鏡頭片段，對此非常抱歉。
期望大家一定記得在製作的時候，第二次加入麵粉後加入鹽4克。
再次感謝大家的喜愛。
🔺 Very important reminder: 4 grams of salt was added at 1:04 seconds in the video. I forgot to add this shot when editing. I am very sorry for that.
I hope everyone will remember to add 4 grams of salt after adding the flour for the second time when making it.
Thank you again for your love.
食譜 & Recipe (English)⬇️⬇️
食譜：
烤盤尺寸：28×28釐米
成品麵包4個
麵團53×12個
高筋麵粉330克
牛奶190克
雞蛋一個（留10克刷表面）
糖35克
鹽4克
酵母4克
無鹽黃油40克
表面：
蛋液
杏仁片
提前預熱烤箱15分鐘，180℃
烘烤：
180度（或356°F）
24分鐘
🔺Tips:
*雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。
*麵團中使用的45克蛋液可以用35克牛奶替換。
⬇️⬇️
Recipe ：
Baking pan size: 28×28cm
Bread ×4
Dough 53g×12
Bread flour 330g
Milk 190g (room temperature)
Egg×1
Sugar 35g
Salt 4g
Instant yeast 4g
Unsalted Butter 40g
Surface ：
Egg liquid
Almond slices
Preheat the oven for 15 minutes in advance, 180°C
bake:
180°C（or 356°F）
24 minutes
🔺Tips:
*Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough.
*The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
@@aliskitchen 您太仔细负责了，很感动！制作时会注意添加的，谢谢啦😄💖
感谢您的厚爱！
阿栗这次经过朋友提醒才发现这个问题，剪辑时候少了这个镜头，赶快研究了各种补救方法但视频里后期无法再编辑进去。
现在也是尽力提醒，期望不要辜负了你们的爱与信任。
期待阿栗与你们一起，度过每一天开心幸福的日子。😘💖🌸🌹🍀💞
可以用厨师机吗？
老師，可否用中筋面粉
您好，可以用中筋麵粉，因為中筋麵粉往往吸水能力沒有高筋麵粉強、所以粉量可以看麵團狀態多加10克左右。
🥰💖
❤太棒了 又有新的东西学了🎉
BRAVISSIMA GRAZIE
Grazie per il tuo sostegno, Ali ti manda le benedizioni più sincere, ti auguro una vita felice
How long do you need to knead the dough after adding the unsalted butter
Тесто должно стать эластичным. Легко отделяться от рук и быть блестящим.
Спасибо большое за рецепт и ваш труд❤ Я испекла эти сдобные косички. Получилось отлично😍 Буду пробовать и другие ваши рецепты👍🏻😊
Наталья,если вы готовили,пожалуйста напишите рецепт.
@@ВикторияВитхалова-р1ф можно смотреть с русскими субтитрами
Как вы поняли ! Напишите мне пожалуйста рецепт - я не поняла ничего но выглядит очень красиво.
請問你在影片裡面說的食用油，都是指哪一種油？
Going to try tomorrow
You can do it! I believe in you!🥰🥰
跟着视频一步一步，不知道是哪一步没做好，烤出来又干又硬。请指教
Obrigada pela receita.
🥰🥰🥰❤️❤️❤️👍👍
請問你是用什麼牌子的高筋麵粉和酵母？
您好，我當時這個麵粉用的酵母是Bruggeman instant yeast幹酵母,這個牌子酵母很推薦（發酵良好、沒有酵母味道），但一樣和其他酵母一樣注意保存，開袋子後要密封冷凍或冷藏保存，隨取隨用。
麵粉當時用的泰國本地品牌的日本麵粉cottage farm。
@@aliskitchen Thank you
ممنون بسیار بسیار عالی🙏🙏👌👌❤❤very very good thank you
Lovely! Thanks for sharing!
Thank you for your support, Ali sends you the most sincere blessings, I wish you a happy life
@@aliskitchen Thank you, you too! All the sweet days ahead!
老師今天我用495克面粉照您的方法做了6個（我們家人多）這樣的牛奶面包非常成功，放上朋友圈得到很多點贊，成功全靠您的配方，謝謝您。
很高興看到您分享反饋的好消息！
阿栗亦感到非常的幸福！
您的手藝不錯👍，阿栗很高興能和您分享！
💞🥰🥰🙏🙏🍀🍀🌸🌸
بسم الله ماشاء الله تسلم الايادي بجد تحفه فنيه رائع جدا بالتوفيق والنجاح الدائم ❤🇪🇬🙋♀️🌹👋👍
老師您好，請問老師雞蛋1個是幾克，因為蛋有大有小，謝謝你
您好，感謝您的喜愛！
我通常使用的雞蛋在60到65克（帶殼）一個的重量，去殼後的蛋液大約55克左右。如果留下10克蛋液刷表面，那就是使用大約45克。🥰🌹💖
What kind of yeast did you use?
Hi, I used instant yeast🥰🥰🥰👍👍👍👍 thank you for liking my recipe
@@aliskitchen thank you❤️
请问如果做大点的面团的粉和，牛奶和其他材料是乘2倍吗？
老师，面包看起来好柔软，赞！
感谢您的厚爱！
阿栗很高兴也很荣幸与您分享呢。🙏😘🌹💖🍀🌸
🔺非常重要的提示：視頻裡 1:04秒加入鹽4克，我剪輯時漏了加入這個鏡頭片段，對此非常抱歉。
期望大家一定記得在製作的時候，第二次加入麵粉後加入鹽4克。
再次感謝大家的喜愛。
🔺 Very important reminder: 4 grams of salt was added at 1:04 seconds in the video. I forgot to add this shot when editing. I am very sorry for that.
I hope everyone will remember to add 4 grams of salt after adding the flour for the second time when making it.
Thank you again for your love.
食譜 & Recipe (English)⬇️⬇️
食譜：
烤盤尺寸：28×28釐米
成品麵包4個
麵團53×12個
高筋麵粉330克
牛奶190克
雞蛋一個（留10克刷表面）
糖35克
鹽4克
酵母4克
無鹽黃油40克
表面：
蛋液
杏仁片
提前預熱烤箱15分鐘，180℃
烘烤：
180度（或356°F）
24分鐘
🔺Tips:
*雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。
*麵團中使用的45克蛋液可以用35克牛奶替換。
⬇️⬇️
Recipe ：
Baking pan size: 28×28cm
Bread ×4
Dough 53g×12
Bread flour 330g
Milk 190g (room temperature)
Egg×1
Sugar 35g
Salt 4g
Instant yeast 4g
Unsalted Butter 40g
Surface ：
Egg liquid
Almond slices
Preheat the oven for 15 minutes in advance, 180°C
bake:
180°C（or 356°F）
24 minutes
🔺Tips:
*Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough.
*The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
Али.дорогая.Спасибо за такую чудесную выпечку.Удачи🥰🥰🥰🥰
Большое спасибо за ваши лайки и комментарии, дорогой друг. Шлю тебе свои наилучшие пожелания.
🙏🥰🌹💞🍀
好视频，我没注意到什么时候加的盐，谢谢🙏
您好，非常抱歉，也很感謝您的提醒。
我放鹽是在第二次加入麵粉後加入鹽的，剪輯視頻時候忘了加入。
🙏💖🥰🌹🍀
🔺非常重要的提示：視頻裡 1:04秒加入鹽4克，我剪輯時漏了加入這個鏡頭片段，對此非常抱歉。
期望大家一定記得在製作的時候，第二次加入麵粉後加入鹽4克。
再次感謝大家的喜愛。
🔺 Very important reminder: 4 grams of salt was added at 1:04 seconds in the video. I forgot to add this shot when editing. I am very sorry for that.
I hope everyone will remember to add 4 grams of salt after adding the flour for the second time when making it.
Thank you again for your love.
食譜 & Recipe (English)⬇️⬇️
食譜：
烤盤尺寸：28×28釐米
成品麵包4個
麵團53×12個
高筋麵粉330克
牛奶190克
雞蛋一個（留10克刷表面）
糖35克
鹽4克
酵母4克
無鹽黃油40克
表面：
蛋液
杏仁片
提前預熱烤箱15分鐘，180℃
烘烤：
180度（或356°F）
24分鐘
🔺Tips:
*雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。
*麵團中使用的45克蛋液可以用35克牛奶替換。
⬇️⬇️
Recipe ：
Baking pan size: 28×28cm
Bread ×4
Dough 53g×12
Bread flour 330g
Milk 190g (room temperature)
Egg×1
Sugar 35g
Salt 4g
Instant yeast 4g
Unsalted Butter 40g
Surface ：
Egg liquid
Almond slices
Preheat the oven for 15 minutes in advance, 180°C
bake:
180°C（or 356°F）
24 minutes
🔺Tips:
*Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough.
*The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
你好，一開始手揉是用了多少時間？才搓揉麵團成型發酵。
您好，手揉大約用了15分鐘。一般建議材料混合好以後，手揉5分鐘後加入黃油，再手揉10分鐘。🥰❤️🌹
Breads looks so soft and dilicious,thank you mam.What is the length of the doughstrip?
Hello, thank you for your likes! After the small dough is rolled out, it is about 25 cm long and 8-10 cm wide, and then rolled into a 25 cm long strip.
🥰💖
🔺非常重要的提示：視頻裡 1:04秒加入鹽4克，我剪輯時漏了加入這個鏡頭片段，對此非常抱歉。
期望大家一定記得在製作的時候，第二次加入麵粉後加入鹽4克。
再次感謝大家的喜愛。
🔺 Very important reminder: 4 grams of salt was added at 1:04 seconds in the video. I forgot to add this shot when editing. I am very sorry for that.
I hope everyone will remember to add 4 grams of salt after adding the flour for the second time when making it.
Thank you again for your love.
食譜 & Recipe (English)⬇️⬇️
食譜：
烤盤尺寸：28×28釐米
成品麵包4個
麵團53×12個
高筋麵粉330克
牛奶190克
雞蛋一個（留10克刷表面）
糖35克
鹽4克
酵母4克
無鹽黃油40克
表面：
蛋液
杏仁片
提前預熱烤箱15分鐘，180℃
烘烤：
180度（或356°F）
24分鐘
🔺Tips:
*雞蛋帶殼65克，蛋液55克，留下10克刷表面，麵團中實際加入45克。
*麵團中使用的45克蛋液可以用35克牛奶替換。
⬇️⬇️
Recipe ：
Baking pan size: 28×28cm
Bread ×4
Dough 53g×12
Bread flour 330g
Milk 190g (room temperature)
Egg×1
Sugar 35g
Salt 4g
Instant yeast 4g
Unsalted Butter 40g
Surface ：
Egg liquid
Almond slices
Preheat the oven for 15 minutes in advance, 180°C
bake:
180°C（or 356°F）
24 minutes
🔺Tips:
*Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough.
*The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.
@@aliskitchen Mam,thank you so much for your quick reply.I will bake these very soon🥰
رائع جميل فعلا تسلم ايدك ياحبيبتي ربنا يوفقك 👍👍👍💯💯
Can you pls tell me how to add bread improver
These are absolutely divine eating as I type its amazing.
ماشاء الله عليك يعطيك الصحة
谢谢分享❤
How many proteins has flour?
請問糖可以換成蜂蜜嗎？如果可以，要加幾多？
您好，蜂蜜可以換成糖，同時烘烤溫度應該看情況下降10度左右（蜂蜜讓麵包上色比較快）或者減少一點烘烤時間。（後面半程注意觀察麵包皮色）
具體用量，很多蜂蜜的甜度都會不同。一般來說白糖0.8=蜂蜜1的甜度。
🥰💖
@@aliskitchen 謝謝
看到就覺得好吃，阿栗老師能開班學習就好了😮💨
感恩您對阿栗的厚愛！
謝謝您的留言。
如果有機會，阿栗好想到各地去和大家一起交流分享。
🙏🥰🌹💖
@@aliskitchen 👍期待
Wow wow wow that's awesome
Thank you for liking my recipe 🥰🥰❤️❤️💐💐
涼了會不會變硬？
老師，您好! 請問用中筋面粉可以嗎?
您好，完全可以用中筋麵粉的，視麵團狀態可添加10克左右的麵粉🥰💖
@@aliskitchen
謝謝老師!!
不客氣🥰🥰
Es una lastima que yo no entiendo y lastima porque hablo solo español la proxima receta que sea en español gracias
Hello, I have a question. Can I add some sweets, stuff them like jam, or something else, because my children love these pancakes, and they have something inside of them. Thank you.