Tip for kneading by hand. DON’T ADD EXTRA FLOUR. Use the fraising method (push the dough as far away from you like washing clothes) and french fold (slap the dough and fold it). Let it sit for 10-20 min after to autolyse. Just as good as machine
I’ve tried making bread a couple of times before, they were all alright but not comparable to bread from the bakery. BUT I tried this recipe AND I WAS AMAZINGGGG I still can’t believe I made that my self, I will definitely be making this many many times in the future inshallah!
Honestly it did take several tries as I'm not the best cook out there but I want to say that it turned out AMAZING! Can't wait for my family to return so I can feed them this lovely bread. Thank you so much! 🥰
Здравствуйте, и С Новым годом 🎉🎁🎊🎄🎆🎈!!!!! Счастья,здоровья, любви, денег 💵 и процветания вашему каналу!!!! Мне очень нравятся ваши Рецепты!!! Я тоже сделаю этот хлеб 🍞 Ин ша Аллахь!!!
For the first proofing, room temperature around 23C. It takes around 1 hour. The second time, ideal temperature is around 35C, humidity 85%. So you could place the tin in the oven, with the oven light on, and warm water in a baking tray underneath. Duration about 40 minutes or longer. Always check the status of dough, it could be different each time. Lightly press it, if it could rebounce slowly, then it is ready for baking. Never never overproofing!
@@YuCuisine thank you for your fast response 😘 Does this TZ method produce softer buns than the direct method? Can I also use this method for buns? Thx.
@@YuCuisine thank you! 🙏 Hope to see you do yudane as well and hear your expert opinion 😀 I find the yudane method of mixing hot water into the flour better than doing it separately. I don't know why 😉
aww mine didn't turn out right :( loaf was small when it came out of the oven, not like in the video and I kneaded it by hand also 10 minutes then added the butter and kneaded it about 10 min. more. dough was very easy to handle, (no stickiness) but seemed a bit tough to me. It tasted good, just not the incredible soft i was hoping for . I may give it another go sometimes
Made this recipe on the gram and following the explanation in the video, but the milk bread sags when it comes out of the oven, why? same result 3 times now totally frustrated. Grateful for a reply from someone with the same experience.
Does it have good oven spring? If so, I think the bread might not been fully baked. If you have a thermometer, test the innen temperature, must reach at least 94 Celsius. Otherwise bake it longer or at a higher temperature.
@@YuCuisine 🙏🙏Thanks for quick reply if I look at a cut slice of bread, the part that has collapsed is a bit doughy at the edges, but when baking, I have 95 degrees C in the middle on the bread when I have the right color on the surface, I have tried different amounts of dough in the bread pans, to see if increasing or decreasing the support from the dough makes a difference, but I get the same result, the phenomenon when the bread pan is taken out of the oven is like the bread becoming like a collapsed souffle, but not to the same extent. Now I have breadcrumbs in such quantities that I can open a shop just for that 😉🤠
I guess it might be overproofed. Gently press your finger into the dough on the top. If it springs back very slowly, it's properly proofed and ready to bake.
Till it's relatively cool. You can't add hot tangzhong to the mixture because it will kill the yeast. 30 minutes did it for me, meanwhile I prepared other stuff in separate bowls
Tip for kneading by hand. DON’T ADD EXTRA FLOUR. Use the fraising method (push the dough as far away from you like washing clothes) and french fold (slap the dough and fold it). Let it sit for 10-20 min after to autolyse. Just as good as machine
I’ve tried making bread a couple of times before, they were all alright but not comparable to bread from the bakery. BUT I tried this recipe AND I WAS AMAZINGGGG I still can’t believe I made that my self, I will definitely be making this many many times in the future inshallah!
Happy to know 😄
WOW..soft Tangzhong Milk Bread. Amazing
Wonderful, I have made very soft bread, thanks for yc's recipe 🥰
Wowwww..I Love.Thanks for sharing resepi.😍😍😍😍🥰🥰🥰👍👍💓💓
Honestly it did take several tries as I'm not the best cook out there but I want to say that it turned out AMAZING! Can't wait for my family to return so I can feed them this lovely bread. Thank you so much! 🥰
Действительно восхитительный.. Огромное спасибо. что делитесь с нами прекрасными рецептами... Всего вам доброго. С Новым годом !
جربتها لذييذه ❤️❤️ thank you
❤ Wonderful!!!
Thank you for this recipe. It really is the best. I did not use eggs though just added more water. ❤️
Hi! Was the bread still soft and fluffy? How much water did you use?
@@cocobeandonut just add as per egg weight. But don't add in all at once. Adjust accordingly as some flours have different protein content.
just came across your tutorial...thank you; if I don't have a stand mixer, can I use hand mixer instead? Thank you.
Здравствуйте, и С Новым годом 🎉🎁🎊🎄🎆🎈!!!!! Счастья,здоровья, любви, денег 💵 и процветания вашему каналу!!!!
Мне очень нравятся ваши Рецепты!!!
Я тоже сделаю этот хлеб 🍞 Ин ша Аллахь!!!
很棒，謝謝分享！但還是喜歡有妳的好聲音相伴，清晰自信愉悅的好口條，更有助於學習操作呀^^
赞同，非常疗愈的声音
谢谢你，新年快乐！
谢谢评价，祝你新年快乐
I’m gonna try this recipe! It looks so good
good video
Maravilhosa receita! Este pão fica adocicado?
keras kalau dimakan buat besok😊
Wow!!!!!
Amazing 😘
Lovely bread. May I know what room temperature you proof your bread in for the first and second time? And how long for both times, please? TQ
For the first proofing, room temperature around 23C. It takes around 1 hour.
The second time, ideal temperature is around 35C, humidity 85%. So you could place the tin in the oven, with the oven light on, and warm water in a baking tray underneath. Duration about 40 minutes or longer. Always check the status of dough, it could be different each time. Lightly press it, if it could rebounce slowly, then it is ready for baking. Never never overproofing!
@@YuCuisine thank you for your fast response 😘
Does this TZ method produce softer buns than the direct method?
Can I also use this method for buns?
Thx.
@@julianaphang6534 Softer than direct method as TZ could hold more water. The dough is also suitable for buns.
@@YuCuisine thank you! 🙏
Hope to see you do yudane as well and hear your expert opinion 😀 I find the yudane method of mixing hot water into the flour better than doing it separately. I don't know why 😉
aww mine didn't turn out right :( loaf was small when it came out of the oven, not like in the video and I kneaded it by hand also 10 minutes then added the butter and kneaded it about 10 min. more. dough was very easy to handle, (no stickiness) but seemed a bit tough to me. It tasted good, just not the incredible soft i was hoping for . I may give it another go sometimes
Made this recipe on the gram and following the explanation in the video, but the milk bread sags when it comes out of the oven, why? same result 3 times now totally frustrated. Grateful for a reply from someone with the same experience.
Does it have good oven spring? If so, I think the bread might not been fully baked. If you have a thermometer, test the innen temperature, must reach at least 94 Celsius. Otherwise bake it longer or at a higher temperature.
@@YuCuisine 🙏🙏Thanks for quick reply
if I look at a cut slice of bread, the part that has collapsed is a bit doughy at the edges, but when baking, I have 95 degrees C in the middle on the bread when I have the right color on the surface, I have tried different amounts of dough in the bread pans, to see if increasing or decreasing the support from the dough makes a difference, but I get the same result, the phenomenon when the bread pan is taken out of the oven is like the bread becoming like a collapsed souffle, but not to the same extent. Now I have breadcrumbs in such quantities that I can open a shop just for that 😉🤠
❤❤❤
Happy New Year and the very best wish to you and yours for a healthy, happy and prosperous 2020!
Thank you very much. Happy New Year to you and your family!
let me try this.. i dont have the stand mixer.. i guess i have to do manually labor by hand lol.
Thank you 💟
很棒的生活大小事的分享. 朋友 晚上安🤗🤗🤗💯💯👍👍👍👍
❤
請問湯種，燙種，中種，哪個最柔軟保濕？
请问為什么做吐司不用老面种做呢，用干门酵母粉做是否有区别呢？
做吐司我喜欢用新鲜的酵母，感觉发酵比干酵母稳定充分，用老面做其实是可以的，但是过程时间不太好掌控，而且天然酵种做出来的毕竟有点酸味，可能不是每个人都接受
Do u use top and bottom heat or fan mode for your oven setting?
I use top and bottom heat for this
Would you mind sharing the brand of flour you use? Thanks!
Just normal white flour from the supermarket, protein content 12%
how come tangzhong is made with 120g total but the recipe calls for 100g??
Tienes video de pan dulce.
I have a question. Is the recipe in the description for 1 loaf to fit tin size 20x10x10cm?
Yes you are right
Hi , can you tell me why my bread got no oven spring ? ( no further rising inside oven )
I guess it might be overproofed. Gently press your finger into the dough on the top. If it springs back very slowly, it's properly proofed and ready to bake.
يامي 😋😍🍞
E co khuon 25x10cm thi lượng ct sao ạ
Can i use regular flour instead of bread flour?
It would better to use flour with higher protein content, no less than 12%
Can I use canola oil instead of butter?
您好，请问这款面包适合包馅料吗？
可以的，我觉得大多数甜面包的面团都可以包馅料
@@YuCuisine 好的，谢谢。
可以不要加糖嗎？
Is the bread still soft and fluffy as in picture after 1 or 2 days left outside
Yes, it is still soft. I usually bake two loaves at a time. It tastes even better when toasted. Keep sealed at room temperature or frozen.
How long doest it takes to store in the refrigetaror?
Till it's relatively cool. You can't add hot tangzhong to the mixture because it will kill the yeast. 30 minutes did it for me, meanwhile I prepared other stuff in separate bowls
@@exys20868iilmkikkjjkjopppppoyuyi7ooohhppoùlgḍipop7😂❤723uweulŵ13😊😊.
what if i dont have the bread tin. I just have square an circle pans😔
You could use whatever you have and shape as you like. Reduce the baking time if your pans are not so deep as mine
@@YuCuisine thank uuuu. I made it and had just finish eating it. So yummy 🤤.
If i were to use fresh yeast, how much should i use?
three times the amount of instant dry yeast, in this recipe, 12g fresh yeast
If I want to make 2 loafs, recipe just multiply by 2?
yes you are right
Did u grease pan?
No I didn't because the pan is non-stick
Adonan roti bakar
Can i skip egg???
yes, add a little more water or milk instead
@@YuCuisine Thank you so much for your reply.
@@YuCuisine I want to know one more think. How can i remove it’s stickiness easily. I have no stand mixture.
Can i use oil instead of butter???
@@farzanaakter2523 Use the slap and fold method where you slap the dough in the table and fold it
@@YuCuisineHow much more water? About 50 grams? Large eggs are usually around there?
🙏❤️❤️❤️❤️❤️🇺🇦