What an interesting Technique! I thought i test this out by taking it to the extreme and making a 100 percent hydration focaccia. Normally you couldn't do that since the dough would be too liquid. But with the trick in this video i was no problem and in fact it wasn't even too much water. Very cool trick to have, thank you! It's very usefull for making very high hydration doughs.
Kullanılan su-un-maya ve şeker ölçülerini evde yapanlar için vermenizi rica ediyorum. Hamur olgunlaşma süresi, pişirme derecesi vs. Detaylı bilgi vermediğinizde pek anlamı kalmıyor. Bekliyorum acil cevabınızı.Teşekkür ederim 🙏🏻❤️👍🏻
It’s baker’s 80% (i.e. water to flour ratio, not water to total). 80% is not particularly difficult in general, but probably a loaf full of sugar is not easy to manage. I can’t imagine the yucky taste of an overly sweet olive bread, though.
빵반죽이 정말 매끄럽고 좋네요^^ 촉촉함과 쫄깃함이 뛰어날듯요. 소화도 잘되구요.
What is going on with food in Korea? This video and many others specifically from Korea, display creativity that is at a whole other level!
They're constantly inventing food for social media, hoping it'll go viral.
That bread making technique is very unique and I would love to try it sometime. I have never seen anything like it. Super cool, looks delicious!
What an interesting Technique! I thought i test this out by taking it to the extreme and making a 100 percent hydration focaccia. Normally you couldn't do that since the dough would be too liquid. But with the trick in this video i was no problem and in fact it wasn't even too much water.
Very cool trick to have, thank you! It's very usefull for making very high hydration doughs.
궁금하네요 탕종빵❤
DELICIOUS fresh bread !!!!! Well done 😋😋😋 👍👍👍Thank you for sharing . Be safe. 🇨🇦
おいしそう！作ってみたいです
makanan korea memang no 1 is the best❤
Very different recipe but looks wonderful!
Yummy
Wauw!!! 👏👏👏👏👏👏
Класс 👍... Сколько не делаю хлеб, но эластичность не получается, всегда липковатая заготовка выходит. Но, на конечный результат не влияет)
수분 80프로는 아닌 것 같은데
Vaya que método y se ven bien 💜🫰😍🇵🇪💜
30분간 저어야 한다니…
My arm cramped up just thinking about it.
haha, tôi đã từng làm bánh kiểu này rồi, bánh rất ẩm và mềm lâu
Adorei os pães medeu ate fone 😋😋😋
탕종 만들때 밀가루랑 물 비율을 말하는 거구나. 그냥 중량대비 물이 80%이면 반죽이 저리 나오기가 힘듦.
K.블래소유쓰네요
좋은거에요? 😂
Quê saboroso pão 🍞😉
How is this different from Yudane?
サムネ一瞬、アザラシが横たわってるかと思った。
How much of a sweet taste does the bread have
I would guess VERY
❤
오우 맛나겠다
There is no way this entire thing has 80% of water.
Why not?
詳しいレシピが知りたい
Kullanılan su-un-maya ve şeker ölçülerini evde yapanlar için vermenizi rica ediyorum. Hamur olgunlaşma süresi, pişirme derecesi vs. Detaylı bilgi vermediğinizde pek anlamı kalmıyor. Bekliyorum acil cevabınızı.Teşekkür ederim 🙏🏻❤️👍🏻
@@nilgun4 a trade secret
💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓
卵入らない???
발효가 많아 보이는데 아닌가요 ?
80% water lmao ridiculous
It’s baker’s 80% (i.e. water to flour ratio, not water to total).
80% is not particularly difficult in general, but probably a loaf full of sugar is not easy to manage. I can’t imagine the yucky taste of an overly sweet olive bread, though.
설탕 버터가 들어가는데 성형과 굽기는 깜빠뉴 처럼 굽고 뭔가 끔찍한 혼종 같은데 수분율이 80%면 치아바타 정도의 수분율인데 성형 해도 저리 모양이 안잡힘 총체적으로 이상함
들어가는거보니깐 탕종식빵같은데 인데. 일반빵처럼 잡는듯해요 !
تبریک میگم ترجمتون افتضاح بود ://
밀가루 풀쑤우서 빵만드네