Will this work with whole wheat flour? Your recipe looks fabulous. Our local Asian grocery store sells Coconut buns that look just like yours , they have tripled in price so now I’m trying to make it myself. 😊 Thanks
It would have been beneficial for all to hear you present in English spoken language for all to understand. Then perhaps you would get a bigger following.
@@maiuskitchen5059 this happened to me as well, but i don't think it's because it is watery. I think it's uneven rolling, so one side has more, and as I roll, it just pop a bubble and leaked out, i tried it twice and it's still like this.
this happened to me twice too -- leaks! i didn't shape into these fancy twists, but just used the coconut as filling inside the buns. I didn't refrigerate the filling.... so I'll do that next time. This is like laminated dough in croissants... so we need the butter in the filling to be semi-solid while baking.
You can find it on flour package under nutrition information. Protein per 100g, for bread flour protein percentage is between 11.5%-13.5%, for plain flour 9.5%-11.5%. The one I use has 12.5g protein per 100g flour.
This tasted pretty good. However to me the coconut flavor wasn’t every strong, which might be because my coconut chunks were a bit big. It wasn’t very sweet, so if you prefer a sweet coconut bread, maybe get sweetened coconut or add more sugar to the coconut mixture.
Subtitle on the screen mentioned about 20 g butter was wrapped into dough after 30 mins resting, 20 g butter is approx 1.5 tbsp. Not quite ready match the video has showed? There was more than 20 g u added according to your video??
@@gingergirl7121 The video shows a zoom-in version to give viewers a better viewing experience. This may make the butter seem larger than it actually is. All the ingredients are scaled accordingly, hope this helps.
请在最开始和面的时候在面粉里添加2克盐，更好的增加面粉的筋性。
😃
哎哟哟， 我刚刚和了面， 就是奇怪为什么没有盐。 揉的累坏人 😂
Alice Tang 忘置顶了，真不好意思😜
和面时不加鸡蛋是吗？
@@qin5017 是的，鸡蛋液是在面包生坯烤之前刷在上面的，烤出来颜色非常好看。
很棒的配方，成品出来又香又软又甜，非常谢谢东方小厨👍
我做了，面团里用椰子油代替黄油，并只放10克糖，馅料完全按照原来的不变，足够甜！太好吃了，椰香浓郁香甜！
必须控制自己，。每天只吃一个☝️！！！谢谢您的分享！
谢谢你的支持
您教的真好😊
Hello! I just tried your recipe and it was wonderful! My kids loved them. Thank-you. 谢谢你
配方非常好用， 面团的刚刚好， 不纠结的一次烘培！ 谢谢东方！
谢谢配方分享 照着做了四个椰蓉面包 超棒 👍🏻
親切的声音，完美的示范，谢了。
full watched I love it thanks for sharing.
Thanks for your support.
非常好吃 感谢分享
Hello from Australia, I really like your video, your recipe very detail and easy to folow. Thank you
Like it
Amazing 🤩 😋👍🏻🇵🇰
Look very good and good job
Thanks for your support.
我今日學整了，成功了，謝謝🙏
谢谢支持
超好吃，按这配方做了几次都成功
谢谢您的支持🥰
心形麵包做得好漂亮👍
谢谢😁
非常好的配方，已经做了很多次，每次做两倍的量，还是一抢而光😮
Will this work with whole wheat flour?
Your recipe looks fabulous.
Our local Asian grocery store sells Coconut buns that look just like yours , they have tripled in price so now I’m trying to make it myself. 😊
Thanks
Los estoy haciendo seguido. Muy ricos.
Cute shape "Ke ai" 🥰😋🙆♀️🤓🙏🍵
I made it, came out good, I put more sugar and sweeten coconut shed
Thanks for your support and feedback.
Thanks for sharing
I made them today, but my coconut filling was too wet and after rolling and flattening the filling kept spilling out. I need help please!
建议出个大包酥的，小包酥太麻烦
Just baked the buns, smells good & so soft 👍👍👍
BL Nai thanks for your support 🥰
how long to rest before putting the cocnut filing? i rest in 5 mins, when i rolled it, it break
漂亮
It would have been beneficial for all to hear you present in English spoken language for all to understand. Then perhaps you would get a bigger following.
今天做了好吃😋
我昨天做了，很成功，谢谢！
剛做了，成功😊。
可以的話麻煩在材料寫上鹽。雖然準備前知道，但開始做時就忘記了。
牛油味太重，下次會減少少牛油份量。
谢谢支持
Hi, 黄油是salted 还是 unsalted?
hello a remote greeting, I really liked this recipe and the figures too
Mariet Fericelly thank you
Ya los hice, y quedaron ricos.😋😋😋
Would this bun be sweet???nd what can be eaten with this
Hi, it tastes sweet with coconuts flavour. Perfect match with your morning tea time or coffee.
@@maiuskitchen5059 tks
😊
請問醒面不成是什麼問題？
谢谢分享。擦指甲油做面点很不健康的。
谢谢关注和建议
我会温柔的试试做看看😉
Hi when I rolled out the dough to form the heart shape, the fillings leaked out. How do I resolve this ?
It sounds like the filling is quite watery? If it is, please place the coconut filling in the fridge around 30 minutes before wrapping.
@@maiuskitchen5059 this happened to me as well, but i don't think it's because it is watery. I think it's uneven rolling, so one side has more, and as I roll, it just pop a bubble and leaked out, i tried it twice and it's still like this.
this happened to me twice too -- leaks! i didn't shape into these fancy twists, but just used the coconut as filling inside the buns. I didn't refrigerate the filling.... so I'll do that next time. This is like laminated dough in croissants... so we need the butter in the filling to be semi-solid while baking.
How many serving is this recipe ?
I made 4 buns
可用中筋麵粉代替高筋麵粉嗎？效果會差些嗎？
不会差，中筋面粉没问题
包好餡料後桿麵糰整個爆開 沒辦法桿的很大張 是料太多嗎
你好，有可能是馅料有些多，或者还可以在包好馅料后放置5分钟，让面团里的面筋不那么紧绷就容易擀开了
Hi, Can you tell me how much protein is in the flour you use?
Thanks.
You can find it on flour package under nutrition information. Protein per 100g, for bread flour protein percentage is between 11.5%-13.5%, for plain flour 9.5%-11.5%. The one I use has 12.5g protein per 100g flour.
@@maiuskitchen5059 thaks
Just ingredients?no method??
没人觉得牛奶量太大吗？或者面粉太少?我200克面粉➕125ml牛奶，面团好湿好粘手啊
Ariel Che 我也是感觉面团特别粘手...没办法揉成光滑的面团
可選高筋麥粉嗎？
可以的
请问此配方做多少个面包？
4个面包
請問當天沒吃完該如何保存？麵包才能鬆軟 謝謝
王靖 如果做的量比较大，建议密封冷冻保存，想吃的时候拿出来表面喷些水150°C再烤5-7分钟，如果量少，室温一天或冷藏3天以内（会少许发硬），喷些水可以用微波炉稍微加热20-30秒（取决于微波炉功率）
您好 请问我做出的好像馒头 不知道哪里出错了 厨师机做的
可能有2个原因1. 面团用厨师机揉的时间长了，破坏了面筋的形态（面团一般会比较坍塌）成品口感会粗糙不再柔软拉丝 2. 面团发酵时间长了，内部结构孔洞变大同时还有些酸味， 排除以上原因的话，或者烤箱温度如果比较高，可以考虑降低10度来烘烤，欢迎一起来交流解决问题，希望可以帮到你。
做麵包還擦指甲油？好看？健康吗？
谢谢指正，愿大家都有健康生活
请问如果要做8个，是不是就把配方*2就可以了？
Jane Zheng 是的
Hello, lam from Kerala your recipe is super.
Thanks for your support.
請問用普通面粉可以嗎？
可以的，没问题
揉不出手套膜怎么办？
揉不出来也没关系，多揉揉，面包会更松软。 或者你可以尝试100%中种法，就是除黄油以外的材料（不包含馅料），全部混合揉成面团，再放入冰箱冷藏过夜，之后再拿出来加黄油，揉出手套膜的几率会大大提高。请参考我做红豆包的视频：ua-cam.com/video/J2kUVdrOywY/v-deo.html
请问椰子用新鲜的不是（干椰子）可以吗？
实在不好意思，我没用过新鲜的椰子做过，想来应该更好
This tasted pretty good. However to me the coconut flavor wasn’t every strong, which might be because my coconut chunks were a bit big. It wasn’t very sweet, so if you prefer a sweet coconut bread, maybe get sweetened coconut or add more sugar to the coconut mixture.
Thanks a lot for your feedback!
版主，做吃的最好不要有擦指甲油！
嗯，说的对，接受建议。
Your husband is pretty good at counterstrike
Thank you 😊
面包配方可以没有盐?是不是搞错了?
@@wensyummyfood9127 good pick up👍🏻, 在和面的时候放2克盐增加面粉的筋性，视频里没体现，谢谢指正！
@@maiuskitchen5059 谢谢回复 祝你的平台越做越好
Olá! As receitas podem ser em português?😘
我根據你椰蓉餡分量做出來的餡子，為什麼不似你做的樣子？我的是濕濕的😭😭😭
把馅料放在冰箱里冷藏1个小时，黄油就会重新凝固，这样在包的时候就可以成团
Por favor receita em portugues
谢谢分享。博主的指甲不够卫生哦
我也觉得有点.
Hi, which type of yeast did you use? Active Dry Yeast or Instant Yeast?
HI, I used active dry yeast in this video
很遗憾发面时间都没讲清楚！
谢谢你指出的问题，发面的时间和所处的温度有很大关系，面团第一次发酵建议温度28摄氏度，大约需要1个小时，如果达不到这个温度，可能时间会更长一些，需要查看面团的大小来决定是否发酵成功，第二次发酵，温度建议在35摄氏度（不要高于这个温度，酵母会失效），湿度80%，需要大约30分钟左右，可以放在烤箱中发酵，旁边摆放一碗热水增加湿度。
Favor tradução em português
Subtitle showed
Subtitle on the screen mentioned about 20 g butter was wrapped into dough after 30 mins resting, 20 g butter is approx 1.5 tbsp. Not quite ready match the video has showed? There was more than 20 g u added according to your video??
@@gingergirl7121 The video shows a zoom-in version to give viewers a better viewing experience. This may make the butter seem larger than it actually is. All the ingredients are scaled accordingly, hope this helps.
請問，温牛奶的溫度，大約是多少度？ 謝謝。
牛奶大约20-30度，超过40度的话酵母会失效
为什么我听到东方就像听到 大家好 我是东方不败😓
我的椰子馅比较水 有什么办法可以把它变粘一点
把馅料放冰箱里1小时，黄油会重新凝固，馅料也会比较容易成团，或者再加些椰蓉
🤩🥰🥰🤤🤤🤤
用这么长时间才做出四个 划不来
你可以双倍我的用量用400克面粉，或者均分成5-6个
【今日点击】林郑月娥宣布香港九月立法会选举延后一年ua-cam.com/video/FleGwWtz0sc/v-deo.html
•01.08.2020
Delicia 🙏
面发好了你捅一下面团干嘛？ 我怎么看不懂。你这个动作让人看了真恶心
亲爱的丽莎小姐，您不懂揉面不怪你，但说话应该客气点, 如果您觉得这动作恶心，那您以后就不应再看任何关于面包制作的视频，因为这是一种测试面团是否发酵成功的动作。
这也是一种检验发面是否到位的方式，手指沾些干面粉，在发好的面团上戳个洞，如果面团不回缩不反弹，说明面此时发的刚刚好。
看你是挺恶心的
Thank you for this easy recepie. Can I use all purpose flour instead of bread flour? If so, how can we substitute it?
Sure you can use all purpose flour for this recipe.