I have tried over a dozen times never succeeded in bread making and on the verge of giving up! Your recipe is so so good and the bread is still soft on the 2nd day😱. It’s a definite keeper. Thank you so much and your video helped tremendously!
Just made this and it is amazing added half cup of whole wheat flour you won’t notice it was there, light airy long lasting and stayed fresh for days. Made a bread pudding with the last of it and it held up beautifully.
Thank you Michael. I do know the difference now. A poor decision at the time. Made this lovely bread again and turned out beautifully. From Canada Ruth
Thank you Michael for such wonderful bread. I make half of the recipe and it still turn out well. I use evaporated milk cause I am running out of full cream milk and added 2 table spoon of milk powder cause I didnt use full cream milk for the TangZhong but only water (thats the danger when I forget to check my supplies at home).
I don't bake much unless it's a pre mixed box & all lol but decided to give it a try & 100% happy with the results. Thanks for covering step by step, it helped a lot!! :)
Finally a recipe that is honest about the mix time. So many of these recipes say to mix for 5-8 minutes or so. I can never achieve the correct dough texture and strength after that period of time. 15 minutes is about right.
Watching Michael make this is a complete joy to watch, so just imagine tbe taste. Wonderful recipe. I'll be making this tomorrow for my wife. Self isolation has its upside. 😀
@@hdlpm1741 His bread recipe itself is perfectly fine... We just changed a bit to level up our bread. The plain f. Is very soft and chewy I balanced the texture by adding bread flour to it.
HDLPM 2020 I think he meant normal AP flour, but personally I choose to work with bread flour since in my country there is only one brand of flour (I live in SE asia and we don’t really use flour that much) and they made better quality bread flour than the AP flour, so I think AP flour would be fine 👍
So many thanks Michael, I'll run out of space. A pure pleasure to watch you work. I'll treasure this recipe and make it many times. Thank you again. From Canada Rutjh
Hi! Micheal just bump into your channel. And I love bread making . I am a newbie. Craving to learn how to make the dough . Always fail in the dough process . Tks for this east recipe. Must try one day. Appreciate your generous sharing
Buongiorno sono un italiana che la segue da un po anche se non capisco metto la traduzione e poi come mostra i suoi video riesco a capire e fare le sue ricette grazie 👍👏👏👏👏👍
Dear Mr. Lim. How are you? I hope you are well. I have a couple questions for you when you have a chance. How long after you have finished preparing the Tangzhong Starter can you use it? Did you refrigerate it at all? The reason I ask is because I noticed that when you had finished preparing it, it looked different from the one you mixed in with the other ingredients. It looked a little darker and wetter. Maybe just the lighting conditions were different. Not sure. Thank you.
Hi, chef i just made this dough into a cinnamon roll! So soft! I hope i can see you do some autolyse method from making them, to how its made into a bread complete video.. Is it the same wirh tangzhong method?
According to the King Arthur Flour baking team, better accuracy is achieved by weighing baking ingredients in grams. I switched to that and find more consistent success in making bread as well as tortillas.
hi Michael, i already tried some of recipes and its turn out good. this one i would like to try it too, however do you have recipes with gluten free? thank you
I have tried over a dozen times never succeeded in bread making and on the verge of giving up! Your recipe is so so good and the bread is still soft on the 2nd day😱. It’s a definite keeper. Thank you so much and your video helped tremendously!
I just tried this recipe. The bread turned out really soft. Now I can make bread using all purpose flour instead of bread flour. Thank you, Michael!
Yes, you can.
Hello! What was the size of the pan you used?
1、
Just made this and it is amazing added half cup of whole wheat flour you won’t notice it was there, light airy long lasting and stayed fresh for days. Made a bread pudding with the last of it and it held up beautifully.
What was size of loaf tin. Please help
Thank you Michael. I do know the difference now. A poor decision at the time. Made this lovely bread again and turned out beautifully. From Canada Ruth
Thank you Michael for such wonderful bread. I make half of the recipe and it still turn out well. I use evaporated milk cause I am running out of full cream milk and added 2 table spoon of milk powder cause I didnt use full cream milk for the TangZhong but only water (thats the danger when I forget to check my supplies at home).
You are a wonderful Chef. All of your recipes come out beautifully. Thank you for teaching people your techniques and formulas
I don't bake much unless it's a pre mixed box & all lol but decided to give it a try & 100% happy with the results. Thanks for covering step by step, it helped a lot!! :)
I’ve made it twice and the family loves it. Thank you for the great recipe.
Finally a recipe that is honest about the mix time. So many of these recipes say to mix for 5-8 minutes or so. I can never achieve the correct dough texture and strength after that period of time. 15 minutes is about right.
Watching Michael make this is a complete joy to watch, so just imagine tbe taste. Wonderful recipe. I'll be making this tomorrow for my wife. Self isolation has its upside. 😀
Very true!! It looks awesome!! Loved it.
I made this today! I substituted all purpose with bread flour, it turned out amazinggg 😍 my family loves it! Thankyou for the recipe
I made half half
Half bread flour and half all purpose flour it's amazing.
The flour he says is what I have in the house? The normal one?. It's cause I don't have bread flour and I want the bread like that. Please tell me
@@hdlpm1741 His bread recipe itself is perfectly fine...
We just changed a bit to level up our bread.
The plain f. Is very soft and chewy I balanced the texture by adding bread flour to it.
HDLPM 2020 I think he meant normal AP flour, but personally I choose to work with bread flour since in my country there is only one brand of flour (I live in SE asia and we don’t really use flour that much) and they made better quality bread flour than the AP flour, so I think AP flour would be fine 👍
Dear Micheal lim, yuo are really amazing chef,I love to see you channel every time ,regards van der knaap
So many thanks Michael, I'll run out of space. A pure pleasure to watch you work. I'll treasure this recipe and make it many times. Thank you again. From Canada Rutjh
Thank You Mike for this wonderful recipe. Its very soft unlike other bread recipes i tried. Its so easy to make too
I really appreciate the amount of details you give us for the recipe, thanks a lot, it looked really yummy and delicious!!
Quedaron Geniales... Felicitaciones Maestro..
I've just made it. It's so soft and...yummy! Thank you so much, Michael.
Thank you for sharing michael Lim
👍👍👍
I am one of your best recipes followers. Anytime I follow it it cames out perfect. Thanks you chef . You the best
شكراً لك ميشيل على الوصفة الراااائعة 💐
Hello Micheal,
Thank you for your sharing. I did yesterday and it successful.
Hi! Micheal just bump into your channel. And I love bread making . I am a newbie. Craving to learn how to make the dough . Always fail in the dough process . Tks for this east recipe. Must try one day. Appreciate your generous sharing
من اروع ما يكون ارجوك يا شيف ميشال اكثر لنا من المخبوزات والمعجنات لشهر رمضان ارجو ان تترجم وتفهمني
What a beautiful recipe and video!! Can’t wait to make it tmr!! Tks again Chef Michael! 😍🍞👍👏☀️
OMG! My family will finish this bread soon. Again, thank you, Michael. God bless you!
Pake bread improver nggak ya ?
I dont have mixer..but will definitely try this one. Thanks for sharing.
So glad I found this channel, your recipes turn out so goood
I love it !!!!!
All your recipes are great
Grazie ♥️
You are doing Reiki with your kitchen 🌈
Fantastico ✨♥️✨👍
Thanks !!! It's so soft and delicious!!!!!
Lovely
I Just made it, and very recommended, soft n delicious
Thank u for the lovely recipe. 👍🏼
Thank you for a beautiful recipe you are helping me feed my family in Ramadan and lockdown stay safe chef Michael 💓
Muy generoso...es espectacular su receta...👏👏👏
انت اروع شيف على وجه الارض
Eres todo un artista en la repostería Dios te bendiga saludos desde Tabasco,México.
Thank you for sharing,Michael.
Thanks for this, was clear and results came out as shown
Très convaincant comme d'hab merci encore
Thanks you Michael Lim👍🌸
Great recipe.Tomorrow is baking day😀😀Goodnight from Greece🌷
Michael, you are a genius 👍👍👍
Excelente trabajo y muy didáctico, gracias por compartir, saludos desde Perú
Amo suas receitas obrigada.
Very perfect the colour tone and so evenly baked too... next week I will try without bread flour too and agreed that it is costly 😆
Like yummy Thank's 😍😍👌👌👌👍👍👍
Thank you chef
Looks great, your the best!
Always perfect ! ♥️
Thank you for this amazing recipe. Loved it.
Greta risult, Michael! Thanks a lot for this video...Can you tell me the size of the mould? Thank you once again!
Beautiful!!!
I have made this recipe. I found less time waiting for the TangZhong to cool if I added it to the 140g very cold milk right away. :)
Gracias x compartir tu receta Carmen Salazar venezuela bendiciones
Looks great 👍🏻 thanks chef
Is this possible to do by hand? The dough was so beautiful!
Hi it looks yum yum yum. It's 11pm here in England and now I'm hungry. Thankyou for showing us this recipe
Yes bread lets go! I'll make this in a moment just bought loaf pan yesterday 😂 loaf pan was too big for tea cakes i made mistake
Buongiorno sono un italiana che la segue da un po anche se non capisco metto la traduzione e poi come mostra i suoi video riesco a capire e fare le sue ricette grazie 👍👏👏👏👏👍
I'm definitely going to try this tomorrow in my new mixer. I like that you didn't have to knead it by hand.
Thank's mr Lim ..I tray
I will try this very soon ....thanks for yiur share .Love from 🇴🇲
Thank you so much for your wonderful recipe. I tried ur few
recipes.....it's really turn well. 👍👍👍
They look amazing 👏👏👏👏👏👏❤️
Dear Mr. Lim.
How are you? I hope you are well.
I have a couple questions for you when you have a chance.
How long after you have finished preparing the Tangzhong Starter can you use it? Did you refrigerate it at all?
The reason I ask is because I noticed that when you had finished preparing it, it looked different from the one you mixed in with the other ingredients. It looked a little darker and wetter.
Maybe just the lighting conditions were different. Not sure.
Thank you.
Thank you for sharing .I have subscribed your channel.
Looks amazing, I'm going to make this soon
Magnifique ! Merci beaucoup 🤩
Yes it's too good
I've just made it, so soft and delicious
Thank you! You too!
Great recipe
Hi, chef i just made this dough into a cinnamon roll! So soft! I hope i can see you do some autolyse method from making them, to how its made into a bread complete video.. Is it the same wirh tangzhong method?
Michael, please kindly advise what did you brush on the dough before baking? Water, oil or egg white? Thank you.
It is called egg wash, a mixer of egg and milk.
Michael, Thanks a lot!
Thanks
Adoro seus videos, fiz essa receita mas ao bater na batedeira no começo não ficou tão liquida como a sua...
I love bread so much
Always lovely 🙏🏽
Looks really good👍
Merci chef👍👍👍👍👏👏
Will try, thank you so much!
Gaan dit probeer, baie dankie! (Afrikaans language) Hello from South-Africa.....
I'll try to make this today... Quarantine bread😍
Hi
What is the top wash you brushed on top of bun
Hi Michael, thanks for sharing, I have also seen your video on sponge dough method, what is your preference? Sponge dough or tangzhong?
Ziet er heeerlijk uit!! Dit ga ik zeker eens proberen
Wow wanna try this.thnx michael godbless
Ottima ricetta grazie!
Can you convert the measurements into a cup instead of grams? Thank you so much x
Ai Ai just get a scale
I hope not.
Or mililitres cuz I don’t have a kitchen scale
According to the King Arthur Flour baking team, better accuracy is achieved by weighing baking ingredients in grams. I switched to that and find more consistent success in making bread as well as tortillas.
Thank you. I am looking forward to making this recipe. Greetings
hi Michael, i already tried some of recipes and its turn out good. this one i would like to try it too, however do you have recipes with gluten free? thank you
I made this today, problem is my dough was very dry and I had to add more milk. Otherwise, it's soft and delicious.
Thanks Micheal ☺️
Thank you so much
Very well!! Thank you!!!
If I use whole weat flour, it will work?
Thank you for the beautiful recipes! Why do you say to bake without fan? How do we know when to bake with or without fan? :)
Is that eggwash you coat on the dough/bread?
Espectacular!!!
Sir don't have standing machine so can I knead it with hands for how much minutes
Great job 👍