Usually, I don't write comments on videos but I need to do it for you! First of all, sorry for any English mistake. I just found out about your channel a couple of days ago, and I'm in love with it. Your teaching is amazing, you teach things that I never see any other doing except in a paying lesson. Thank you for your kindness in sharing all of that!
Ya..me too, just found out this channel weeks ago! Fantastic illustrations! Tq teacher 🙏
做了一些改变。加了一點點蜂蜜。十分好吃。謝謝食谱。
昨天試了這個食譜,我冷藏時間只有幾小時,效果也不錯,謝謝🙏🏻
感謝!今天跟著做了 非常成功!這是我第一次做中種麵包. 非常謝謝您.
Tried👍, a good keep receipe. I reduced the temperature by stages for softer bun. Thank you for sharing.
這個食譜真的非常好,非常感謝老師!
i just found your channel 2 days ago, just one word for you...you are amazing. Your bread making method is awesome that i've never seen before. I'm an avid bread making so love your method so much. Thank you.
这款面包现在是我家的常规品种,隔几周就要做一次,非常好吃😋。希望今后多分享一些咸味的欧式面包,谢谢🙏
试了这个面包,成品非常松软好吃。感谢分享
太好吃了,非常喜歡這款軟歐包,謝謝分享🥰
Done make it. So yummy. I like it. Waiting for another wholewheat bread..thank you for the recipe....
老师你好,非常开心看到这款面包教学,面包好松软,喜欢这种口感的面包,刚好买了全麦面粉,把食谱收藏起来了。跟着你的食谱做出来的面包真的好好吃。🥰谢谢你的分享
@@AllCookingStuff 特来反馈,早上做了软欧包🥖香香脆脆的表皮内部好柔软,太好吃了😋👍
只是想请教老师,我的面团比较黏手,是不是下次20克的水份可以减少?因为小朋友不喜欢吃核桃所以我打比较细加下去是会不会影响导致黏手呢?整体上做出来是成功的!😃
I baked them today. Absolutely soft and wonderful buns. Thanks
I started the biga and autolyse last night and baked the bread rolls today. They were amazing! Very light and open crumb! Definitely will be making these again! Thank you for the recipe and detailed step by step instructions :)
It looks wonderful and perfect 😍👍 thank you for sharing ✨
Thank you for your recipe, yummy
Love it Tqsm Sherry
好美的歐包!有點找回過去自己手做的幸福感~
老师你好,今天下午刚做完这款面包,非常赞,外脆内软。我用粗全麦面粉做的,我提前用筛子把那种很粗的麦麸都过滤出来了,留下细小的麦麸。就是我的面包做出来发酵的时候不往上膨胀,但是往两边膨胀,不知道是什么原因。不过成品依旧很好吃,超级香,谢谢老师的配方!
Прекрасные булочки. Спасибо Вам огромное. Елена
好好吃啊、老師好細心的手藝!
Süper ellerinize sağlık 👍👍👌👌👌🧿🧿🧿🧿🌹afiyet olsun
👍
Thank you fr u recipe
very nice video and very nice, clean hands! thank you!
Yummy😋😋
很喜歡老師的影片,請問老師:吃不完的要如何儲存?冷藏?冷凍?再次取出時如何讓麵包恢復原狀?不好意思一下問了很多問題。
谢谢支持🙏!这个面包常温密封可以保存2-3天。也可以密封后冷冻,可保存大约30天,吃的时候表面喷点水,350F/180C烤3-5分钟就可以了。
講問我可以把全麥麵粉換成黑裸麥粉嗎?🙏🏻
專業烤箱上下火幾度烤多久
I liked your recipe. Can I just use all bread flour ?
He has video recipes for no-knead regular bread flour. Please find those because this recipe, with the scald, might not work the same.
I find it hard to get a room temperature to 28-30C.
老師:您的攪拌機看起來很好用,方便吿知品牌及型號嗎?
KitchenAid ProLine 7Qt,我在Amazon买的。不要着急买,KitchenAid搅拌机是有折扣的。ProLine 系列有5年质保。
麵包進爐要噴蒸氣嗎?
请问从冷冻拿出来室温解冻不要再回烤,直接吃的话,可以吗?
Hi, can I use sourdough starter instead of biga method? How to substitute it please? Thanks 🙏
謝謝老師分享。 我看您是用的是 kitchenaid 攪拌器, 我也一樣。 有個問題想要請教。 Manual 不建議用4檔打麵糰。 我做吐司有時候也會開打4檔打幾分鐘(不會超出5分鐘),但是我會看到一些髒東西掉在麵糰裡, 一些碎金屬 very fine thread or black powder from the turning hook. 所以我都怕用4檔。 妳的會這樣嗎。
Try doing it (using speeds 4-6), with a piece of paper you can throw away, underneath the holder without any implement. Collect it, then give the manufacturer listed in your machine's paperwork a call. Tell them exactly what you've done (what I just told you to do), and that your machine is defective.
Because truly, my machine doesn't do that, and I have that exact machine as well, and I didn't buy it new from the store! I bought it "refurbished". And I've made this exact bread many times without issue on 2 machines, the exact model. One in each of my sons' kitchens. Both refurbished.
I hope you are successful in getting your machine either fixed or replaced. ❤
老师,请问黄油可以用corn oil代替吗?因为不可以吃乳制品。
I don't hav bread making machine so how long I knead dough
Tks for quick reply.
1. Can use milk instead?
2. Do not hv thermometer, how to measure deg of water?
You can use milk. For the water temperature, you can just guess according to you experience
老師 請問麵糰若只分割成二等分,烤溫及時間需要調整嗎?謝謝您
Can I use almonds
老師您好,前天做了這個軟歐包非常好吃,今天又做第二個,有個問題想請問老師,為什麼我的中種麵糰二次都是揉得黏答答(用不鏽鋼盆),沒辦法像老師的麵糰一樣光滑漂亮,是哪個環節有錯嗎?謝謝老師!
面团粘手可能是:面粉吸水性不是很好,如果是这种情况,下次可以减少一些食谱里的水。
中种面团里的水分含量不是很高,可以少量多次加入,观察面团的软硬。这款面团是比较软的,但不粘手。
Hi can I use all breads flour instead of whole wheat flour for the final dough, will it affect the breads texture thk u
Yes, you can use all bread flour for this, it won’t affect the bread texture.
非常喜欢您的方子,感谢分享~我在做的时候,发现做的中种第二天没有视频里的网状结构,全麦种第二天也没有视频里面筋那么好,不知道是什么原因?是否应该在室温放一个小时再放冰箱里呢?
室温温度比较低的情况大约18-20°C,用手揉面做中种可以用大约15°C的水,揉好的面团温度会升高很多,然后在常温下发酵30分钟后才冷藏发酵大约15小时。
如果家里的温度更低,那水的温度可以再高一点,只要发好的中种面团没有很重的酒味或是酸味就行。
全麦面粉是要选用细的全麦面粉。这款面包不能使用那种粗颗粒的全麦面粉。
Can I use whole wheat pastry flour instead of whole wheat flour? Then I do not need to soak the whole wheat flour into water, don’t I?
If your bread flour has high (about 13%) protein content, maybe you can use whole wheat pastry flour instead of whole wheat flour. You can still soak the whole wheat flour into water for better result.
如果沒有廚師機,能徒手揉麵團嗎? 是不是把那些材料(即溶酵母,高筋麵粉,細砂糖,鹽,水)混合均勻,然後開始揉就行了? 徒手柔的話,大概需要揉多久呢?
可以的,主面团里的水是205g,有185g的水是用来与全麦面粉混合使用,剩下来的20g水,可以根据面团的吸水性进行调整增加或减少,葡萄干泡久一点。面团比较软,借助刮板铲起来,一边摔打一边折起来,面团揉出面筋后就不会粘手了。
Can I preferment at room temperature summer temp instead placing in fridge?
Yes you can, but be sure let the pre-fermented dough stay 4-6 hours to get good results. So place the dough at a cool place if you room temperature is high
Thank you. One more question. Is it possible to freeze the dough after shaping? Proof and bake it another day?
NB 这面和的!!
Does the bread need only one proof... Can i substitute butter to olive oil? Thank you
Yes, only one proof after shaping.
You can use olive oil to replace the butter.
請問老師鎅麵包面的刀在哪裏買呢?
I'm going to bake it tommorow. I dont have walnut. Bit hard to find. Is it okay to use chasew nut?
hi there! can i bake it in a dutch oven?
I never tried using a Dutch oven for this bread, so I can’t give you any suggestions and this is not artisan bread.
Очень красиво.профессионально работаете с тестом.И если можно.дайте рецепт на русском.появится больше подписчиков.а я буду давать своим знакомым Ваш сайт.Желаю много подписчиков.вы это заслуживаете.Большое спасибо.
Только что добавлены русские субтитры и рецепты, проверьте пожалуйста. Спасибо за ваше предложение
細砂糖可改黑糖嗎?
I have used brown sugar. Just make sure to press it well into the measuring cup you use.
老師 請問麵包最後烤時 沒有膨起來 是哪裡出了問題?
检查一下,面团搅打的程度,搅打不到位,面筋不足,或是搅打过度,面筋断了。舔加坚果时,动作要轻,否则面筋会断掉,也会影响面包膨胀的。
还有发酵的程度,不能发酵过度,以及发酵温度不易过高,温度太高会影响影响酵母活性。
老师,如果想要添加multiseed (flaxseed, sesame 之类的)有什么需要注意的吗?需要先泡温水?
坚果,seeds是不用泡水的。像核桃这类食材,可以烤熟了才用。面团完全打好了才放坚果,seeds。
放坚果的做法,可以查看我的另一个视频ua-cam.com/video/ijfCv5eXgo4/v-deo.html
想請問老師,這個冷藏中種的酵母量要如何計算呢?因為如果長時間冷藏的話,酵母含量不是要很很少嗎?如果藏中種沒有假少量鹽去抑制酵母,中種麵糰會不會有過發疑慮呢?感謝
很好的问题👍。这里中种用的酵母会有一点多,但是只要控制好面温,冰箱温度,发酵时间,就不会产生发酵过度的问题。
如果你经常做不同面种的面包,你会发现除了法国老面会加盐,其它面种如意式老面,波兰种都不加盐。
4:06 能否直接分成小團鬆弛一次就好呢?
刚刚搅拌完的面团由于面筋比较紧绷,不容易造型,同时松弛可以巩固面筋。搓成球状后也是同样的道理。松弛好了的面团造型后面包不容易爆裂。这两处的松弛同时也会让面团醒发。
Thanks for the recipe please I need to make this for business can I add bread improver to expand shelf life
I am home baking and only use basic natural ingredients for bread and cake. I don't know about "bread improver" so can't help with your questions.
請問酵母用的是低糖酵母還是一般酵母呢?謝謝🙏
我用的牌子没有分耐高糖酵母和低糖酵母,就是即溶酵母(Fleischmann's Instant Dry Yeast, 和Instaferm Instant Dry Yeast )
www.amazon.ca/Fleischmanns-Instant-Dry-Yeast-oz/dp/B000LRFVHEk
第一次做这款面包,除了一股浓浓麦香味,面包的口感也很好。谢谢您