Hi i tried your recipe of butter roll crossiant last night . I used bread flour and warm milk instead of all purpose flour and milk powder. After shaping the dough into croissant, the final fermentation took me two hours for the croissant to inflate like yours in video.' Anyway, the croissants were beautifully baked with crispy crust and fluffy inside. Your demonstration is very easy to follow. Thanks for sharing the recipe.
You can substitute wholemeal flour for anything it just won’t taste as good. I have no idea why people ask these dumb questions. Yah obviously whole wheat bread exists so obviously can be done. Why even ask?
Your recipe is perfect. Why don't you add your recipes on Khal page? It's the world's only cooking social media.... You will definitely get many followers........
Your recipe is perfect. Why don't you add your recipes on Khal page? It's the world's only cooking social media.... You will definitely get many followers...................................
![🥐 SALT BUTTER ROLLS(Breads) recipe [Crispy Crust & Super Soft inside] / Japanese-style Shio Pan/ 소금빵](/img/n.gif)
Hi i tried your recipe of butter roll crossiant last night . I used bread flour and warm milk instead of all purpose flour and milk powder. After shaping the dough into croissant, the final fermentation took me two hours for the croissant to inflate like yours in video.' Anyway, the croissants were beautifully baked with crispy crust and fluffy inside. Your demonstration is very easy to follow. Thanks for sharing the recipe.
成品超好吃😋
Very nice, keep up
請問中筋那些材料先倒好放旁邊備著，然後低筋材料混合好，再把中筋還沒混合的材料放進去低筋那邊嗎？有點看不太明白！？
我也是这里看不懂
Thanks for nice something
I did not understand the cake flour, did you cook for few minutes?
影片中有一段是將低筋麵粉、海鹽、無鹽奶油加一起攪拌，後面又說加入剛準備的低筋材料一起攪拌，食譜沒看到有另外準備的低筋材料啊！看不懂什麼意思⋯⋯可以請您說明嗎？謝謝！
这个低筋粉，海盐，奶油一起搅拌 是面包制作中的酵头的一种（鲁邦种，波兰种，中种，烫面）视频里的叫海绵种。制作好以后 直接和主面团一起搅拌。
Looks tasty! Thanks for sharing, friend. Let's stay connected.
🙏 Thanks
So yummy 😍
How much fresh milk can be used to replace the milk powder?
您好，請問可否請教您呢？
1.這個配方口感內外完全是軟麵包嗎？一般的鹽可頌都是外脆內軟，通常配方都是法國粉混高筋，或是高筋混低筋，第一次看到中筋混低筋請問有原食譜可以參考嗎？
2.請問您烘烤時是否使用蒸氣？或是本身使用是蒸氣烤箱？因爲看您的成品裂紋很美，通常我必須用派時製造蒸氣五分鐘，或是桿捲時抹油，才會有微微的裂痕
您好，回答您提及的兩個問題：1、這是內外都柔軟的麵包，原食譜是使用的法國麵粉（高筋），我在加拿大沒能買到，就用了通用中筋麵粉；2、我在烤製中沒使用蒸氣或在烤箱放置水，烤製時留意觀察外觀顏色，所以視頻中提及的烤製時間僅做參考，可根據自己烤箱調整時間。 希望這些信息對您有幫助。
有點看不懂前面的步驟😥😥
我可以把水改牛奶嗎？一樣比例嗎？
請問是如何把牛奶換算成奶粉跟水的呢？ 用奶粉與用牛奶風味上會有不同嗎？
你好如果不要用糖可以省略吗？还是用什么取代
你好～謝謝分享
想請問如果用機器攪拌麵團可以嗎
份量需要改變嗎
另外中筋麵粉可以改高筋嗎
食譜裡面是加溫水
因為我在台灣現在是夏天
我可以改牛奶或者常溫的水嗎？
謝謝你的分享
您好，夏天室溫水就可以，麵粉建議還是中筋麵粉會更鬆軟一些。 另外，攪拌機可以的，控制好時機就行。謝謝您
@@ianlovebaking4641 感謝你抽空回覆🥰
Hi can I substitute whole meal flour for all purpose flour? Thank you
試做了但包的奶油餡都流出來了，我在桿卷時有特地捏緊，為什麼還是流出來？
奶油流出有很多嗎？ 一般烤製完成前會有少許流出，最後完成時會收乾起到外部酥脆的口感。 也可以嘗試減少奶油的放入量，可以自行控制。
@@ianlovebaking4641 是最後發酵完進烤箱之前就流出來了，烤完烤盤就油油的
Hi can I substitute wholemeal flour for all purpose flour? Thank you 😊
You can substitute wholemeal flour for anything it just won’t taste as good. I have no idea why people ask these dumb questions. Yah obviously whole wheat bread exists so obviously can be done. Why even ask?
@@WokOverEasy if you think this is a dumb question then don’t answer!
Hi, thks for the video. Can i use fresh milk to substitute milk powder?
Sure, fresh milk can be replaced with milk powder.
@@ianlovebaking4641 thk u:)
為何進烤箱前是刷冰水？？
這樣表皮不容易裂開且光澤好一些
你好 我想請問一下 都上色不了 怎麼辦呢
上不了是因為烤製時間不夠嗎？也可以試試塗抹一些蛋黃液。 希望能有幫助到你。
这么好看的频道捕获不合理:P
Your recipe is perfect. Why don't you add your recipes on Khal page? It's the world's only cooking social media.... You will definitely get many followers........
Your recipe is perfect. Why don't you add your recipes on Khal page? It's the world's only cooking social media.... You will definitely get many followers...................................