Mango Mantou Cranberry Flavor Method Handmade Mantou
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- Опубліковано 3 жов 2024
- Mango Mantou Cranberry Flavor Method Handmade Mantou
material:
1. medium gluten flour 500 grams
2. quick-rise yeast 5 g
3.Mango juice 260 CC
4. Dried cranberry fruit 70 g
謝謝陳老師❤❤❤❤❤
好美喔❤❤❤❤❤❤顏色好漂亮哦謝謝老師
哇，這種捲法對切蒸出來的型狀也好看耶，像朵花
看起來更可口了👍👍
謝謝分享
您好：謝謝您的支持與鼓勵！您也可以試著操作哦！
我也要來試看看
您好：太開心了能聽到您說想試試看，加油💪
很想試試!謝謝這麼詳細的解說!
您好：謝謝您能觀看我的影片，更開心可以聽到您想試著操作，如有操作上的問題都可以留言給我，我們一起研究解決，更期待能聽到您操作後的成果，加油💪
好吃😋好喜欢👌谢谢🙏分享，满赞 6👍👍
您好:謝謝您的支持與鼓勵!!
Hello, I tried but the texture is hard , and not as expected soft and fluffy. What’s wrong? Pls advise. TKs. 12:25/9 Jul
Hello: There are several reasons why the taste is harder. First, it may be that you used to eat buns produced in large quantities in soft factories, so the taste is different from what you make yourself now. Second, it may be Your water (juice) is not enough to add a little more again, because the water content (juice) of each brand of flour itself will be different, so the ratio of flour to water will also be different, come to us again One time, the mango was used to make juice. At the same time, the ripeness of the mango itself is different, and the water content inside is also different. For example, when you cut it, there will be a lot of juice when you cut it. At that time, the juice will be significantly less, so the juice will be different. The above is my simple opinion, for your reference, if you have any questions, you can leave a message to me, let's study and solve it together, come on!!
@@cyhoris TKs for your advice. Can I add more liquid (milk) to make the texture softer? If yes, how much (ml) to add?
I want to make again now.. pls advise. Many TKs. 14:33
@@ashammy3847 Hello: You can first try to use 500 grams of all-purpose flour, 270CC of milk, 5 grams of quick baking powder, 30 grams of granulated sugar, and use these 4 basic materials to operate
Add 260CC to the milk first. If you find that you can add the remaining milk when there is flour when you stir it into a large dough, the other operations are the same as in my video.
But you can increase the time for the second fermentation by another 10 minutes, and then go on steaming. In the end, please tell me again, thank you
@@cyhoris My earlier response meant I still follow your original mango recipe, ( as I hve 1/2 mango left (very big); but add additional milk to make the dough softer..
I hve done the pumpkin Mantou before.. very nice and soft indeed..
So this time, I really want to try the mango (home grown) taste.
TQ..
15:13
@@ashammy3847 Hello: I misunderstood your meaning just now. I'm really sorry. Of course, you can use mango and milk to operate it, and it becomes a mango milk bun. You have already operated the bun before and it is very successful. People with experience, add more moisture during this operation, there should be no problem, come on
請問你為什么我的烘焙墊在搓揉麵團時會一直被麵團帶上來，不像你的都一直保持平坦。
您好：很高興您能觀看我的影片，我用的是矽膠揉麵墊，矽膠墊底部是光滑的所以有止滑的效果，不知道您的是不是也是矽膠材質呢？如果不是也沒有關係，底下舖一層止滑墊就可以了，以上為個人淺見提供您參考！
@@cyhoris 我也是矽膠墊有止滑，我在想是因為我揉麵的手勢問題？因為是新買的我再試試看吧！
很喜歡你的視頻講解易懂，跟著做幾次成果不錯，饅頭有濕度又Q比市場買的好吃，
感謝您的分享。
可以教用米做饅頭嗎？謝謝您！
您好:很高興您能觀看我的影片,附上我之前做過的十穀米饅頭的操作方式,提供您參考一下,有什麼問題再請留言告訴我,謝謝!!
ua-cam.com/video/gXQ0VDws6X0/v-deo.html
試過全麥麵粉加桂圓，口味很优！
您好：很開心您能跟我分享，但想請問您的材料比例是如何的呢？
請問這個芒果饅頭在吃會有奌酸嗎？
您好：我吃起來是有一點點蔓越莓的微酸味道！
@@cyhoris 謝謝你這麼快就回了