I’m so fascinated with these healthy buns.. Just finished baking and this recipe really deserve ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ the bread is soft, fluffy and tasty. Everyone at home gave me a thumb up!! Tks u for sharing your recipe!❤
Thank you for the receipe. I never can make bread because i can never knead. As this receipe doesn't need kneading, i tried my luck and was very surprised that at long last i made some decent buns. Can't thank you enough. Now i can eat home made buns!
Dear Chef Ali, thank you for your many bread recipes which I did most. As my ingredients are 3 times more, can I use stand mixer to mix to form a smooth dough? Can I also substitute 45 gm unsalted butter to 45 gm olive oil? Thank you and have a lovely evening, from Singapore!
Thanks for sharing your recipe, I missed this video, but I wonder why you have to make into balls, rest, then flatten and shape into balls total 3 times ? For the 1st recipe I will brush with egg wash then sprinkle some more nut and seeds on top before baking so that they will not fall after baking.
Надо, попробывать его спечь ! Выглядят булочки очень мягкими , ! Спасибо Вам, большое ! 👍一定要尝试烘焙一下！馒头看起来很软！非常感谢 ！👍Be sure to try baking! The buns look so soft! Thank you so much !
Hi Ali, I enjoy watching your cooking video very much. Thank you for sharing! Please make a video for almond bread and also for cha shiu bown in next time. :)
Boa tarde,parabéns que lindos que trabalho maravilhoso. Pena que não estou recebendo seus vídeos. Os encontro por acaso. Muito sucesso Deus a proteja muito. Saúde Paz.
-สองสูตรนี้ใช้เครื่องนวดได้มั้ยคะ -ถ้าไม่ใช้วอลนัท ใช้ถั่วอื่นๆได้มั้ยคะ เช่นอัลมอนด์แบบเตํมเม็ด,แบบสไลด์,แบบแท่ง/พีแคน/เม็ดมะม่วงหิมพาน แล้วต้องเอามาล้างแล้วอบด้วยมั้ยคะ มันเป็นแบบอบมาแล้วน่ะค่ะ
I’m so fascinated with these healthy buns..
Just finished baking and this recipe really deserve ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ the bread is soft, fluffy and tasty. Everyone at home gave me a thumb up!! Tks u for sharing your recipe!❤
Thank you for liking my recipe, I’m always happy to share recipe with friends 🥰🥰❤️❤️your supporting is my motivation to thrive
那面团参杂着坚果发大了好漂亮，看了好疗愈啊!😍简单又健康的坚果面包，又不需要揉面，阿栗老师好赞!👍👍👍
感謝您的厚愛🥰🥰🥰❤️❤️我也很喜歡面團發酵的鏡頭💐💐🌹🌹
Nasıl böyle güzel yapyorsunuz hamurlarınız harika gözüküyor bende kesinlikle deniyorum tariflerinizi ama sizinki daha güzel gözüküyor❤😍🌹
縮時好療癒❤
感謝您的厚愛與支持❤️❤️🥰🥰阿栗很開心您喜歡這個視頻💐💐
我依照妳的份量和程序去做,但發不大,焗出來鬆軟,是我用高筋粉,还是什么地方錯了 1:06
您好，這個情況的話可能是酵母活性降低🥰🥰酵母密封保存，放冷凍層保存的話可以保持酵母活性👍👍❤️❤️❤️
简单，容易做，又健康和營养的面包，好喜欢，谢谢您的分享❤👍😊
感谢您的厚爱🥰🥰❤️❤️您的支持是阿栗前进的最大动力💐💐🌹🌹
Thank you for the receipe. I never can make bread because i can never knead. As this receipe doesn't need kneading, i tried my luck and was very surprised that at long last i made some decent buns. Can't thank you enough. Now i can eat home made buns!
Dear Chef Ali, thank you for your many bread recipes which I did most. As my ingredients are 3 times more, can I use stand mixer to mix to form a smooth dough? Can I also substitute 45 gm unsalted butter to 45 gm olive oil? Thank you and have a lovely evening, from Singapore!
簡單＇明白又👍！謝謝🙏！
感謝您的厚愛❤️❤️🥰🥰
老師，請問後段的果仁麵包，在發酵後，分了9份滾圓了要休息20分鐘再要按扁再滾圓一次呢，第一段的麵包在發酵後只滾圓一次便直接待醒發了。
您好！請問每次的發酵是否都可以使用烤箱的發酵功能進行發酵？
謝謝分享這麼好吃的麵包也不複雜！❤
感謝您的厚愛🥰🥰❤️❤️
请问能不能换成全麦面粉或黑麦面粉？
Thanks for sharing your recipe, I missed this video, but I wonder why you have to make into balls, rest, then flatten and shape into balls total 3 times ? For the 1st recipe I will brush with egg wash then sprinkle some more nut and seeds on top before baking so that they will not fall after baking.
光看發好抓起的麵糰就很可口想吃了 😋
我今天做了第二種麵包，超好吃的😊，謝謝🙏
請問你是冷藏發酵還是室溫發酵呢？🙏🏻🙏🏻🙏🏻🙏🏻
您好，我用的室溫發酵，當時氣溫大約25～30度之間，發酵比較快的。如果隔夜冷藏發酵，可以減少1～2克酵母用量。
Thanks
Both are easy to make thanks
Can be use whole wheat flour for both?🙏
牛奶是溫室的嗎？謝謝你🙏🏼
老师，请问烘面包时用的nuts & seeds是要用生的，还是烤过的？ 谢谢
若我尝试做较少份量的，能否按照比例把材料都减半？谢谢。
老師，製作面團，下材料需要按次序嗎
假如想吃得更健康，不想加无盐黄油，面包硬一点也没关系，行不行啊？
谢谢Alis老师. 好美的麵包.🤤👍🥰❤️🌹
感謝您的厚愛❤️❤️🥰🥰🥰
Thank you so much from Thailand 🙏🥰🤟
❤je vais le faire. C’est la première fois que je vois un pain facile comme cela avec des noix merci
Это выглядит очень аппетитно и красиво!Спасибо за рецепт и Ваше мастерство!👍💖🇺🇿
Hi, can I use wholemeal flour + bread flour. How much to put ?
What temp sgd thw mlk be? Cold, room temp or warm?❤
Hi, the milk is about 30-35°C (about the temperature of hand), if the temperature is over 40°C it may make the yeast not functioning 🥰🥰❤️❤️❤️💐💐
my dough is sticky and slimy. is it because not enough folding and smooth?
Hi, it’s probably because the dough is too wet, you could add a little more flour into that🥰🥰❤️❤️
請問老師是用哪一款酵母？
ขอบคุณมากค่ะ น่ากินมากค่ะนุ่มนิ่ม
ขอบคุณมากค่ะ🥰🥰❤️❤️❤️🌹🌹
聰明的視頻主！向妳學習！
感謝您的厚愛🥰🥰👍❤️❤️❤️
請教您：配方中的黃油，可以用橄欖油代替?
您好，可以用橄欖油替代的，不過風味略有不同🥰🥰❤️❤️💐💐
老師，請問第一種的中筋麵粉，可以改去高筋麵粉嗎？
您好，完全可以的💐🥰🥰❤️❤️
老師這包一定很好味，不過請問最後介包時放一放在刀片上是水還是油？
Sorry 想問多句第二次整那合桃是否一定要洗和抹乾後才焗熱，因買回來的已經是crispy ， 11:28 11:28 thank 11:28 ❤
您好，感謝您的厚愛💐💐❤️❤️❤️最後放在刀片上的是油，因為不會和麵團黏連👍👍🥰🥰
謝謝你，阿栗老師
不客氣的❤️❤️💐💐
Hi, I like to ask how to prevent the dried fruit from getting burnt. I replaced with dried canberries n raisin.😊
Soke them ahead.
Can I replace milk with water? Thanks
Hi yes you can replace milk with water, the amount of water is 90%-92% of the milk’s amount 👍👍❤️❤️🥰🥰
看起來很健康又很好吃！我也要來做給小朋友吃吃看，謝謝老師
感謝您的厚愛❤️❤️🥰🥰阿栗期待您的好消息
Hi, can i use bread flour instead of all purpose?
Hi, yes you definitely can！❤️❤️🥰🥰👍💐
谢谢老师😊好美味的面包❤来臨的星期天要做了！
感谢您的厚爱❤️💐🥰🥰❤️期待听到您的好消息
من الجزائر شكرا لك على هذه المأكولات إنها روعة وشهية أنا مبدعة
Delicious ❤thanks for sharing😊
老师，谢谢您的教学视频，真的很棒！
想请问，是否可把高筋面粉换去全麦粉或者黑麦粉吗？谢谢
不要黃油可以用別的油脂代替嗎
一般的油都可以代替黃油
請問堅果需要預先烤熟嗎？
您好，不需要的🥰🥰❤️❤️
Hello Ali s The bread looks so soft and appetizing. The filling looks delicious. Thank you so much for sharing the recipe.
🤩👏👏👍👍👍❤❤❤❤
Thank you for liking and supporting my video, I appreciate it🥰🥰❤️❤️❤️💐💐💐
Thank you so much!
改天來試試
感謝您的厚愛🥰🥰❤️❤️阿栗期待您的好消息
老師請問一下黑芝麻是生的還是熟的？謝謝
您好，生的和熟的都可以，熟的會香一點，不過阿栗用的是生的❤️❤️🥰🥰
我是烘焙的門外漢。本身又有點投機取巧的壞毛病。😁那些分成一小塊一小塊揉捏排好等待發酵的過程能省略嗎？ 如果我的烤盤夠大，烤箱夠大讓他自己發酵變大後直接烤，行嗎？我想應該不太行。因為第一次發酵過後你有排氣的動作。對吧？
您好，感謝您的厚愛！
大家愛上烘焙都是從門外漢一點點進步。每一次的思考、嘗試、總結都會積累經驗。相信您一定能越來越棒呢！🤗👍
我不確定您說的是不是第二個核桃麵包的做法。
通常來說，麵團揉好麵後，進行第一次發酵，然後會排氣和分割預整形，然後鬆弛麵筋後整形和二次發酵。
這個視頻裡第一個麵包一發後，拉扯成小麵團直接整形，但是也在拉扯麵團的時候排了氣。第二個視頻是標準操作專門的排氣預整型。
當然麵包也可以麵包揉好麵後初步整理形狀後直接放烤盤裡直接發酵，發酵後就入爐烘烤，這樣的一發操作是可以的。這樣做麵包的氣孔會相比二次發酵的麵包稍粗大一些，並且麵包組織沒有二次發酵的細膩。麵包烤好後老化速度和風味會和二次發酵的有一些稍微區別。
Надо, попробывать его спечь ! Выглядят булочки очень мягкими , ! Спасибо Вам, большое ! 👍一定要尝试烘焙一下！馒头看起来很软！非常感谢 ！👍Be sure to try baking! The buns look so soft! Thank you so much !
Thank you for liking my recipe, I appreciate it❤️💐❤️❤️❤️🥰🥰
simple n nice thank you Teacher ❤❤❤
Thank you for liking and supporting ❤️❤️💐🥰🥰
想请问下，第一款面包，那些果仁能跟面粉一起搅拌吗？
你好，不建议一起搅拌，因为过早加入会影响面筋的形成，后面加入会好很多。
Thank you,do we have to bake the nut before put together ?
Hi, you don’t have to the bake the nut in advance 🥰🥰❤️❤️thank you for liking
Thanks for sharing the recipe details in English, can you please give the recipe name in English too. Then we'll understand easily. Thanks from Canada
谢谢老师分享两款健康的坚果面包！
👍
感謝您的厚愛🥰🥰❤️❤️您的支持是阿栗前進的最大動力🌹🌹💐💐
can use bread flour?
Hi Ali, I enjoy watching your cooking video very much. Thank you for sharing! Please make a video for almond bread and also for cha shiu bown in next time. :)
Thank you for liking my recipe, and thank you suggestion, I appreciate it🥰🥰❤️❤️💐💐
ممتاز وشهية 😋👌تسلم ايدك شيف
🥰🥰🥰❤️❤️❤️👍👍
一定做一次，看着真的很好吃啊
感谢您的喜爱！阿栗真诚期待您的好结果。🙏😘💕🌹
❤❤❤❤❤i am going to try it🙏
Thank you for liking and supporting my recipe, I believe you definitely can make it 🥰🥰❤️❤️
老师, 请问用什么面粉
您好，用的中筋面粉💐💐🥰🥰
第二种方法之前的影片都做过了😊
希望有你讲解的声音。
感谢您的建议🥰🥰❤️❤️❤️很抱歉，因为考虑到视频有来自不同国家和地区的人观看，所以选择了用可翻译的文字来表达🌹🌹🥰🥰不过每一次阿栗的视频食谱都会放在视频说明栏里（点击视频下方右下角即可展开）💐💐❤️❤️🥰🥰感谢您的建议与理解，谢谢您的喜爱
@@aliskitchen 你可以讲你的母语，加上文字表达。这有更好的视频效果。
請問麵墊是什麼材質、品牌？
您好，這個面段是硅膠的，具體牌子記不得了，網購買的外貿牌子❤️❤️🥰🥰硅膠的面墊普遍好用，厚一點的最好❤️🥰🥰🥰
能加巧克力酱吗？
您好，不是很建议加巧克力酱❤️❤️🥰🥰
Boa tarde,parabéns que lindos que trabalho maravilhoso.
Pena que não estou recebendo seus vídeos.
Os encontro por acaso.
Muito sucesso Deus a proteja muito.
Saúde Paz.
Obrigado por curtir e apoiar meu canal, eu agradeço🥰🥰❤️💐💐🌹🌹
感謝老師。
感謝您的厚愛❤️❤️💐🥰
Thx chef for sharing this 2 simple buns.Any wholemeal bread or buns recipe.Thx
kindly gave recipe without egg please
神奇麵包🥯
感谢您的厚爱与支持🥰🥰❤️❤️❤️
十分謝謝❤簡單易做好吃
感謝您的厚愛與支持🥰💐🥰🥰
請問用高筋面粉同中筋面粉有什麼分別？
有区别的
請問您用哪個品牌的酵母？
您好，我現在用的是加拿大買的Fleischmann’s instant yeast,之前用的是Bruggeman布魯曼instant yeast酵母(這個酵母非常棒，幾乎完全沒有酵母味道），總體來說各種牌子的酵母應該都不錯。
最重要注意酵母的保存，以保持酵母活性。買回來的酵母開袋使用後，密封冷凍或著冷藏保存，這樣能比較好的保存酵母活性。切忌開袋室溫保存，否則一個月後酵母活性幾乎散失。
Very testy❤ from canada
Thank you for liking my recipe❤️❤️🥰🥰 we are in the same place
"It looks beautiful and delicious."
Looking so delicious awesome tasty mouthwatering recipe thanks for Sharing please stay connected 🥰 always JazakAllah 💞❤️ thanks full watched with Add
Thank you for liking and supporting my video, I appreciate it🥰🥰❤️❤️🌹💐
Apakah kacangnya di panggang dulu atau mentah ya.. Trimakasih
Kacang mentah tak perlu di panggang
Gracias por apoyar y que te guste mi receta, te lo agradezco.🥰🥰❤️❤️
Outstanding healthy and delicious bread🎉🎉. I hope obesity 👈 is not in China? Right? Thank you🙏.
Anyone using airfryer? Baking time is the same?
好漂亮
感谢您的厚爱与支持❤🥰🥰🥰
Very nice 👌👌
Thank you for liking my recipe ❤️❤️🥰🥰🥰
👍 Zbrdast 💕 tasty 💕 yummy 💕 and 💕 delicious 💕 recipe 👍💕💕💕💕💕💕💕💕💕💕
Thank you for liking my recipe🥰🥰❤️❤️❤️
EXCELLENT !!!!!!!!!!!! ❤
Thank you for liking my video❤️❤️🥰🥰 I appreciate it
Привет с Молдовы, благодарю дорогая обязательно буду использовать ваш рецепт для моих внучек они смотрят ваши выпечки и им очень нравится, удачи вам.
Спасибо, что лайкаете и поддерживаете мой канал, я ценю это🥰🥰❤️❤️🌹💐
请问一下为什么二天半面包变的好乾,好粗,请教一下,谢谢你.
您好，麵包做好以後，主要決定變硬的因素有以下幾個：
1⃣️麵包食譜中，高含糖量、含油量。高含糖量、含油量能夠保持麵包柔軟。
商業麵包房含糖量常常20%左右。而我们自家做面包一般就是10%左右的含糖量。
2⃣️商業麵包都添加麵包改良劑之類化學品來幫助麵包防腐、保濕、並增大體積。
麵包烤好後，無可避免的，有澱粉自然老化過程。🌸🌸🌸🌷🌷
家庭麵包需要保持麵包柔軟新鮮，可以通過冷凍麵包（麵包放涼後當天不吃的冷凍）來保存新鮮，並注意密封防止風乾。💐💐👍👍
需要吃的時候您可以噴水復烤十分鐘左右，或著蓋蓋子微波爐加熱一分鐘左右，也可以蒸一下，麵包馬上復原柔軟了。🥰🥰❤️❤️
h@@aliskitchen
精彩🎉
感謝您的厚愛！
😘🙏💕🌹
烘培纸下面为啥要抹油？
为了让纸和盘子粘在一起，不翘起。。。
可惜英文字幕蓋住中文字.無法完全看清楚操做過程
可以关闭字幕
請問堅果是生的還是 烤熟的
您好，有的是烤熟的❤️❤️🥰🥰👍
同问。
Que belleza y que delicia saludos desde chile
gracias por dar me gusta y apoyar mi canal y receta❤️❤️🥰🥰💐💐
请中文配方
ما شاءالله ❤❤❤
💐💐💐❤️❤️🥰
请教一下，坚果需要炒熟吗？谢谢🙏
您好，坚果不需要提前炒熟的🥰🥰❤️❤️
没有黄油用植物油可以吗？
您好，完全可以的💐💐🥰🥰❤️❤️
👍
🥰🥰
Wow ngon cám ơn thầy nhiều đả chia sẻ bánh nhìn ngon quá