Ive tested the recipe and it taste great! Thank you for sharing the recipe. I noticed that the bun turn hard once i kept it overnight in the chiller, is there any tips to keep it soft n fluffy?
10g of sugar, and 2.2g of yeast for the fermentation part. That looks like a lot more yeast. I tried this portion and it didn’t work :( are the numbers on the recipe correct when it comes to yeast?
Hello there, many Italian recipes use more yeast. The grams of yeast in this recipe is the smallest amount we have ever tried. It is recommended that you can check the effectiveness of the yeast again. BTW, we are using Lesaffre yeast. For your reference. 😊
Could you pls advise how on earth to measure 2.2g or 2.3g? I’ve never seen a kitchen scale where you can measure to that detail… I’ve tried another recipe yesterday and the bun came out flat, so really want to try yours, but am afraid of the extremely precise measurement you have.
Hello there, there are many scale that can read in 0.1-gram increments can be useful for measuring coffee (especially for pour-over ) or for baking. If your scale can only weigh in whole grams, then weight 2g yeast to make this bun. 😊
Hello, there are many egg replacers, like vinegar & baking soda, tofu, mashed banana, you can search "egg substitute in baking". But even there're many way to replace egg, but the choice for egg depends on what its role in a recipe, It could be used as a binder, or even to enrich the flavor of the bake. But in some recipes, substitution is not possible ,like custards. 😊
@@SweetDumpling I make another batch today and I used all the ingredients and time from the video, but we don't have " instant " yeast in the country so I used Fleitchman dry yeast, it raised a bit more but it was more bread than brioche!
My man I am a professional pastry chef from Italy,I tried your receipt with fresh yeast,really a success!Thanks and really compliment
HI there, thank you for visiting our channel. Happy Baking. 😊
They look so good 😍 didn't know this dessert before, so glad we found it ❤️
Thank you, whipped. Just try to make it one day. 😊
Looks like a hard dough to handle but lovely in the end. Beautiful presentation! ❤️💖
And easy too. Thank you so much. 😊
This recipe so good and yummy 😋 thank for sharing
Aww so glad to hear it! 🙂
Fiquei sabendo através de um filme. E procurei a receita. Vou tentar fazer 😋😋👏🏻👏🏻👏🏻
Também vi em um filme (Amor & Gelato) 😁
@@Carlamarinara esse mesmo 😂
Hahahah tbem vi, mao na massa agora
😊
Amazing. They look so good
And so easy too. 😊
Ive tested the recipe and it taste great! Thank you for sharing the recipe. I noticed that the bun turn hard once i kept it overnight in the chiller, is there any tips to keep it soft n fluffy?
Hello there, we prefer to preheat the oven to 160c and bake for 5-6 mins. You can spray some water on the bread before baking. 😊
它們長得太可愛啦！
口味也是可愛可愛的。😊
Ellerinize sağlık, çok güzel oldu.
❤️❤️👌
Thank you. 😊
So pretty!
Thank you Anne. 😊
感謝糖餃子的配方，今天挑戰超級好吃，女兒讚不絕口😋
謝謝你的回饋。😊
This video inspired our 2021 Christmas letter! (really!) We featured a story about making Maritozzi con la Panna, and provided a link to the video.
Manchaalaah
😊
Vengo de Netflix por una película “Amor & Gelatto” 💜
Welcome. 😊
非常好😊👍
謝謝 米莫 😊
10g of sugar, and 2.2g of yeast for the fermentation part. That looks like a lot more yeast. I tried this portion and it didn’t work :( are the numbers on the recipe correct when it comes to yeast?
Hello there, many Italian recipes use more yeast. The grams of yeast in this recipe is the smallest amount we have ever tried. It is recommended that you can check the effectiveness of the yeast again. BTW, we are using Lesaffre yeast. For your reference. 😊
Could you pls advise how on earth to measure 2.2g or 2.3g? I’ve never seen a kitchen scale where you can measure to that detail… I’ve tried another recipe yesterday and the bun came out flat, so really want to try yours, but am afraid of the extremely precise measurement you have.
Hello there, there are many scale that can read in 0.1-gram increments can be useful for measuring coffee (especially for pour-over ) or for baking. If your scale can only weigh in whole grams, then weight 2g yeast to make this bun. 😊
@@SweetDumpling thank you, will try! :)
Can all purpose flour be used?? Ty
Yes, you can try it. But the taste and texture will be a different.😊
Whats the substitute for eggs as i want to make them eggless
Hello, there are many egg replacers, like vinegar & baking soda, tofu, mashed banana, you can search "egg substitute in baking". But even there're many way to replace egg, but the choice for egg depends on what its role in a recipe, It could be used as a binder, or even to enrich the flavor of the bake. But in some recipes, substitution is not possible ,like custards. 😊
👍👍
😊
Can we eggless this recipe
Yes, you can. Baking egg-free has lots of challenges, but it’s not impossible! Just need to find the perfect ratios and combination of ingredients. 😊
I did everything but mine didn't raised :(( Why ?
Hello there, May I know where and how long you raise the dough before baking? Did you check the yeast? Is it still active? 😊
@@SweetDumpling I make another batch today and I used all the ingredients and time from the video, but we don't have " instant " yeast in the country so I used Fleitchman dry yeast, it raised a bit more but it was more bread than brioche!
@@SweetDumpling I raised the dough for more than 3/4 hours before
Danas cu ih napravit
Happy baking. 😊
速发酵母是哪种？
喔，英文是Instant Yeast，不知道該怎麼形容，你Google一下速發酵母就可以查到很多資料，他就是使用起來比較方便。😊
就是速溶酵母
From Italy, it looks like you know what you are doing. You are allowed to mess with italian cuisine!
😊
看著滿滿的鮮奶油，我心蕩漾..
哈哈，你的形容很生動。😊
Bein benedos ami canal de cocina facil y sana grasias
Merci. 😊
IS SO HARD TO MAKE I DONT HAVE SAME CONSISTENCY AS YOU. I WASTED I GREDIENTS MY FAMILY IS UNHAPPY
L'inizio maritozzi con pana 💀💀
Questa Ricetta non è la ricetta dei Maritozzi !!