皇牌鮮奶吐司,麵包控必要存起來的食譜!Hokkaido Japanese MILK BREAD Recipe 牛奶方包/牛乳パンの作り方 Super Soft Milk Bread Loaf
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- Опубликовано: 15 мар 2020
- 皇牌鮮奶方包(450g模)
材料:
高筋麵粉280g
依士/酵母4g
鹽4g
糖30g
煉奶15g
蛋白33g
奶175~190g
奶粉 15g
豬油20g
牛油10g
Hokkaido Japanese MILK BREAD Recipe
Ingredients:
Bread Flour 280g
Yeast 4g
Salt 4g
Sugar 30g
Condensed Milk 15g
Egg White 33g
Milk 175~190g
Milk Powder 15 g
Lard 20g
Butter 10g
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#吐司
#方包
#MilkBread
#Loaf
我嗰時都好似做咗成10條
I guess Im asking randomly but does any of you know of a method to get back into an instagram account??
I stupidly forgot the account password. I appreciate any tricks you can offer me!
@Mohammed Tristen Instablaster :)
@August Coleman I really appreciate your reply. I got to the site through google and im waiting for the hacking stuff now.
Seems to take quite some time so I will get back to you later with my results.
@August Coleman It did the trick and I finally got access to my account again. I am so happy:D
Thank you so much you saved my account!
@Mohammed Tristen no problem xD
朱Sir, 你教做出來的麵包實在太好味😋,好成功👍👍多謝🙏
每次睇你D片都好開心啊.. 甜甜 你真是個開心果.. 所以大家都那麼喜歡你! 謝謝您的無私分享! 加油!💪
呢個食譜係我整過咁多吐司最好食嘅食譜,直接法都可以咁(超軟熟)!讚!讚!讚!👍
Thanks 朱sir 我跟足食譜 第一次做到頂角吐司🍞好開心呀! 謝謝
简单清楚☺️试跟住做,成功率好高,自信心又回来👍👍
今日跟住做咗吐司,超軟熟,好好食。多謝你嘅無私分享,等我哋都可以做到好食嘅麵包
Good
試做兩次都非常成功,超拉絲又軟熟,將會教西人姐姐做。最重要唔洗搞湯種,一樣超軟,放到兩天都好正,極到推薦!
今天我也是做到頂角方飽😍Thanks to 朱Sir
師傅,你D食譜係我試過最好的,又清楚,成功率又高,希望可以快D買到你本書
朱sir多謝你教我整方包好成功好好食😋
上個禮拜跟住整, 真係好正👍🏻
Chef Chu 如果我夜晚整好等到聽朝先焗可唔可以嘅呢?期待你教導謝謝🙏
又成功左! 下次再整多幾條送給家人朋友。謝謝分享!
Thank you for this recipe and video!! It is amazing and results r so good. I have been checking Facebook on his classes but my canto is not amazing so am hesitant to join. But this is an amazing recipe for a new bread baker.
阿🐍呢個包冇得輸我成日整...正👍🏻👍🏻👍🏻
I tried last night, result is very good and thanks for sharing.
阿蛇個包非常好味😋
一早買咗,之後仲上埋堂🤗
支持你呀老師❤️
謝謝你
今日跟朱sir食譜做鮮奶吐司麵包🍞無落豬油改咗落粟米油,成功✅好味😋🙏🙏
我照板做了兩條很好吃👍👍👍😃
非常好食,放了三天室溫,個包仍然好軟!
Can you make more bread? I love your bread recipes! Thank you.
Thank you for this great video. I made the bread yesterday and it turned out awesome, soft, fluffy and moist. I will not buy bread from the stall anymore.
記得介紹朋友
昨日焗咗一條, 真係好食👍👍。多謝朱 Sir!
朱sir,我哋已lockdown七星期,每兩日就整一條!真係超好味,食極都唔厭👍🏼👍🏼謝謝你🌷
Hi Chef Chu, is there a reason why you divide e dough before 1st proofing compared to proof first then divide?
整整整~ 正呀~
朱Sir 的教學很好很實用,如果不加音樂更加完美 ~ 100分 ,音樂會影響了收聽效果 🙏🏻🙏🏻✌🏼✌🏼
朱 sir, 麵包好正👍 已經一口氣做咗三條! 想問如果想一次過整多啲就咁double recipe得唔得? 同埋覺得有少少甜,想減醣的話,減煉奶定減砂糖會好D?🙏🙏🙏
昨天做了,但好甜,如果減糖會有影響嗎?
支持朱 sir,即買。
Chu sir可唔可能拍一條片係關於你整麵包 蛋糕材料係購自邊道呢🙈❤️
亞sir, 以前我係香港有d方飽比較大個窿但軟熟,好濕,同日本方飽唔同,請問係咪同用豬油有關?
請問 唔用奶粉 vs 加奶粉 有什麼分別? 如果面包隔天有乾硬 是出了什麼問題?
想 請教下 , 歐式 麵包發酵時嘅溫度 ?同埋濕度? 我一般 放在雪櫃4度 ~低溫發 8至12小時, 但最近 發酵不理想
朱sir, 請問有沒有250g 模食譜?🙏🏻🙏🏻🙏🏻
請問如果吃不完留明天吃如何收藏最好?隔天怎樣翻熱?
朱sir 我想問 如果我自已種酵母菌
用老種整你王牌吐司 比例應該點樣分配?
想請教 如果1斤吐司模 材料份量應該改成幾多呀🙇🏻♀️
亞 sir請問我個焗多士容器比你450g大 應該係600g是否安比例改就得呢?
朱sir食譜照成功
I bought your book a few months back. Very good. Thank you for your clear explanation.
Where did you get it? I’ve wanting to buy it as well
@@garmeny6520 I bought it in Popular book store in Jusco, Kinta in Ipoh, Malaysia.
上次成功整到蒜蓉忌廉芝士包🥳
今次試做吐司.想請問,吾加蓋焗得唔得?謝謝🙏🏻
冇錬奶,可否改用鮮奶或cream cheese 代替?
「無敵方包」也可以這樣做呀!👍🏻有書都要睇埋示範就perfect了👍🏻
請問 模沒有蓋 要不要調整温度和時間?
Ah sir , 想問如果想做麥包,材料份量要調教過嗎?
請問朱 sir 個包焗完要等幾耐先可以脫模?
And may i know the measurement of your mold in cm ? If my mold measurement is 20 x 11 x10 is equall yo what size mold ?
嘩嘩嘩~等到喇!一定要試下!👍
感謝Chu sir 分享!👍
(原來書度有~我都一定會買番本書!)🤗
Can I use cooking oil instead of lard?
not adding 煉奶15g, anything to replace?
請問奶粉可用高粉代替嗎?
請問吾用豬油。其實係冇豬油可以用菜油代替嗎?
朱sir, 本書在店內有賣嗎?另外素食者可以用什麽代替豬友呢?
Linda C Linda C 请问有没有找到代替猪油的材料?请教一下。
阿Sir 你兩本書我都撲咗呀,都唔記得原來裡面有皇牌方包 😋 不過本書張相嗰個無你而家咁省鏡喎😆😆
想問問點解跟足份量, 牛奶只係用左175g,豬油改左用牛油30g,但好濕好濕,我要落多左好多粉先成團,麵團大左好多,我應該要切割分幾多g既三份入450模?
請問5加豬油可以加其他油嗎?
請問朱sir你個個係幾吋模🙏🏿
請問不落豬油,可以嗎?
按照你的配方 我的不拉丝 有很多小气孔 老师可以指导一下吗?
昨天整左,超正!家人要求今日再整
謝謝老師分享美食🙏
朱sir
請問如果冇攪拌機,用手做!落牛奶份量係咪都一樣,會唔會好痴?
請問朱Sir,如不放豬油,只放牛油可以嗎?是否把豬油的份量加在牛油?謝謝
可
請問無練奶吾加得吾得呢?
tasty & delicious too much ,liked
The Kitchen / المطبخ / باورچی خانہ you must need to try ☺️☺️
弱弱一問...請問為什麼不用中發呢...又...為什麼一發前造型呢?謝謝...真心求教
Awesome 👏🏻
哇噻!😄😄😄
影片下方
朱sir, 請問面團第一次發酵,可以放雪櫃低溫發酵嗎?
分開2日做
謝謝
想間點解要割三分?一份過可以嗎?
耐高糖烤母邊度可以買到?
朱sir,請問如果唔想用豬油,改用30g 牛油可以嗎?
OK
如果無豬油可用什麼油代替呢?
哩個吐司正丫,多謝阿sir分享
但本書幾時出㗎?冇聽你講嘅🤔今次買唔到第一本添😅
出左兩年啦
點解我跟足好痴?材料全部是雪櫃拿出來有冇閼是呢?
朱sir
請問酵母用白神既話,奶既水量需唔需要扣?
我個款白神酵母要溝左水等幾分鐘先落麵包機
開左水就減少少奶
唔用豬油,可否用菜油代替?
朱sir , 請問煉奶可以用什麼取代?
邊度有得買呀🙈
必整系列
朱sir,請問要否preheat焗爐?因我是第一次焗方包。以前跟你的食譜做其他麵包要預熱效果很好。 不知方包要否。謝謝。
當然要了~^^
one question, if I put the dough into the oven to do the second proofing, I cannot preheat the oven before baking unless I take it out beforehand, but I'm afraid this would cause the dough to sink. So is it ok to do the second proofing somewhere in a warm place but not in the oven?
本書邊度有得買呢🙈
朱sir
我發到九成滿焗起但是不能填滿正方可知原因😞😞😞
我跟你食譜做左,但粉用左韓粉。味道很好食👍👍請問你個模系幾多克?因為我按你的份量焗出來無頂角,只有1半左右😂我模450g的。謝謝
冇理由咁矮
朱🐍可唔可以唔用奶粉?
請問吐司盒要幾大呀🙇♀️🙇♀️
不加豬油可以嗎?
Can we use white butter / shortening instead of lard..
Unsalted butter
二次發酵發幾耐
Hi, can you tell me the size of your loaf tin? Many thanks!
一磅模
朱Sir, 請問用幾多度焗幾多分鐘?
請問爐要預熱嗎?
Can I substitute lard with butter, meaning total of 30gms butter?
Sure,but lard is soft then butter
Chef Chu's Kitchen , thank you Chef, now I know why bread turns out soft!
朱sir, 請問你的mixer 是甚麼牌子?do you recommend?
Bosch optimum
唔加豬油可以嗎?
在哪里可以买到你出的书?
凍咗之後硬晒。。。點解嘅?請問可以點解決呀? 🥲🥲🥲