i made this yesterday and it is amazingly soft and delicious! it takes more time than my usual bread recipe but it's worth every second spent! i've learnt so much from your techniques, thanks a million :)
For the dough, I used the whole egg and milk. For the custard, I used the egg yolk and milk. When you cook the custard, you need to control the heat and don’t overcook. Please check the captions (CC) for subtitles in my video for more details.
@@AllCookingStuff I am very sorry. I didn't ask very clear. What I mean is do you use the whole egg only to brush the dough before you bake. If I use only the egg yolk the bread looks not preety like yours. Pls let me know. Your bread looks really beautiful......
1 Whole egg liquid + 1tbsp milk, after brushing a thin layer, when the bread is baked, it will have a gloss golden brown skin: Brushing the surface with egg yolk will give the deepest color to the skin. You may need to lightly cover the bread with tin foil to prevent the skin from becoming too dark.
Hi Sherry, thanks for sharing this recipe! I tried it today, and while they weren't shaped as beautifully as yours (had difficulty with the rounded ones), they tasted good. I can see why they're a hit in your household, the filling was smooth and not too sweet! Will be trying out your other recipes 😉 Just curious, have you tried using Tang Zhong or the long fermentation method? (老面种） with this recipe? If so, how would you recommend doing it?
For shaping, add 28g to 30g of the filling in the dough for easy shaping. Practicing more and more will make the shaping process easier and faster. I have not tried making this with tang zhong or the long fermentation method because the buns are still moist and soft on the third day. I use a food plastic bag to store the buns at room temperature and sealed it tightly so the buns won’t dry out.
@@AllCookingStuff thank you for your reply! Just tried one (2nd day) and it was indeed still yummy. Looking forward to more recipes from you. Thanks so much, Sherry! :)
In my recipe, I prefer to adjust the water to adjust the softness of the dough. So when you adding water, be sure not to add all water in 1 times. Adding water in several times until your dough is soft but not wet. The dough of this bread is a little bit soft, sometimes you may feel it too wet. Different brands of flour have different water absorption properties. In summer and winter, the water consumption is different. In summer, it uses less water. To make dinner buns, especially those with filling, you need to use a softer dough.
Wow... !!! My best friend, Wonderful upload! Keep it up! +thumb up3!
Good recipe made it today was very soft and delicious 😋
老师：今天我试做了这款面包, 很柔软, 好吃.谢谢老师的分享.👍👍👍
i made this yesterday and it is amazingly soft and delicious! it takes more time than my usual bread recipe but it's worth every second spent! i've learnt so much from your techniques, thanks a million :)
Would it be fine to leave it out in the open for a day or two or would you have to refrigerate these cause of the custard?
The best recipe I’ve gone seen so good
I absolutely agree with your family members
It's a great food. I really want to try it.
Thank you for showing me a good video. I look forward to more food videos. Thank you.
Obrigada por essa receita feita com tanto carinho, vou textar para esperimentar
真的很柔軟很好吃，感謝食譜。
Very very beautiful pastries 👍🍎🍎🙏
顏色烤🉐️好漂亮！😋😋😋
谢谢🙏
😍👏 Beautiful presentation... Congratulations and thanks for showing your wisdom.
Nice! Great instructions. 👍Can the buns be made ahead and frozen?
Can’t wait to try this recipe ❤though measured in grams I might need a scale that can measure 1 gram😂
Very nice video could you please tell me if i can freeze for restoration?
saya suka..walaupun ngk faham🤗
Thanks for sharing chef looks delicious 😋 definitely try your method very professional 👍🤝
Very beautiful and so delicious 😍👍 thank you for sharing ✨🙏
Thanks 🙏
@@AllCookingStuff your welcome 🌸
Looks very delicious 😋 willbtry this recipe. I hope I could get beautiful bread like yours🙏🏻
thank you for sharing ..this will definitely be my next baking adventure.
😋麵包這烤的顏色很好……👍
谢谢🙏
Фантастика!! Спасибо за рецепт!!!
謝謝你
你好，我今天试做这款面包。。成功了！
谢谢你😊❤️
👍👍
@@AllCookingStuff 不好意思啊！ 如果要做 300克粉， 配方应该如何 ❓
原配方是260g粉，如果你想做300g粉，直接就所有的材料乘以1.15（300/260）就可以了
好的，谢谢你 ❤️👍😊
感恩你👍❤️
Nice yummy 👌🏼👌🏼👌🏼👍🏻👍🏻👍🏻👍🏻👍🏻
دستت درد نکنه
خیلی خوشمزه شد
WOW! so delicious custard cream bun😍😍
光看这色泽已经迫不及待地想吃了…！😍😍😍👍🤗🤗🤗👍👍👍👍👍
谢谢🙏
Yummy 🤩👌
Hi i have question please..
My oven turn on up or down not together.
So is it possible to start cooking from the down and after i change to up ?
感谢您分享视频，感恩。
مخبوزات روعه جميله 💚💚奇妙的奇妙的糕点 美丽的💚💚
老師請問麵包沒吃完，是冰冷凍保存，要吃在把麵包拿去烤嗎？今天跟著老師的步驟做，小孩好愛吃，謝謝老師☺️
Eu fiz é uma delícia bem levinho
I like it thanks for you 🌹👍
Thank you for sharing this delicious bread. I can't wait to try this soon
你好，请问高筋面粉蛋白含量是不是越高越好？我原本用13%的缺货，用14% 的可以吗？会更好吗？
ممتاز مخبوزاتك روعه 👍🏻👍🏻👍🏻
Cara buat isiannya?
نرجو تفعيل الترجمة باللغة العربية 🤗
Im from indonesia. Your recipe very good. God bless you
Thanks 🙏
老师，那个圆形的，为什么我的中间洞口会涨起来，挤上去的filling也吐出来了。
我手做也是很黏？哪裡出了問題
How to make eggless
视频速度可以speed up a bit.
Лайк обязательно, понятно что очень вкусные и красивые , пожалуйста если можно пишите и на русском. Спасибо.
Hi i dont have a mixer, if i knead by hand and follow this recipe, will achieve the same results?
yes you can knead by hand, it will be similar results if you knead the dough into good gluten.
you can refer to my some other bread videos which are kneaded by hands.
It is very nice and looks delicious. Do you use the whole egg without milk? When I use the eghg york only. It doesn't look nice. Please let me know
For the dough, I used the whole egg and milk. For the custard, I used the egg yolk and milk. When you cook the custard, you need to control the heat and don’t overcook. Please check the captions (CC) for subtitles in my video for more details.
@@AllCookingStuff I am very sorry. I didn't ask very clear. What I mean is do you use the whole egg only to brush the dough before you bake. If I use only the egg yolk the bread looks not preety like yours. Pls let me know. Your bread looks really beautiful......
1 Whole egg liquid + 1tbsp milk, after brushing a thin layer, when the bread is baked, it will have a gloss golden brown skin:
Brushing the surface with egg yolk will give the deepest color to the skin. You may need to lightly cover the bread with tin foil to prevent the skin from becoming too dark.
@@AllCookingStuff thank you very much. It is clear now.
After baking does this need to be stored in the fridge or can I leave them in the open?
Hi, you can leave it out at room temperature for 24 hours or refrigerate for at most 2 days, but it’s best if you finish it when it’s fresh.
@@AllCookingStuff it’ll be okay with custard inside too right?
Woow good
好想吃😋😋😋😋
為什麼我煮的卡士達醬會有一塊一塊焦糖色的東西，是糖沒有拌均勻嗎？還是加熱溫度太高？
大概是你火开太大了，把锅边面糊或是溅到锅边的牛奶烤焦了，火焰不要超过锅底。最好使用厚底锅，温度上升更缓慢均匀一些。
开中火煮卡士达酱，卡仕达酱加热时，一定要不停搅拌，把锅侧壁和底部的酱刮起，均匀搅拌避免糊锅，请参看视频里卡士达酱的状态
不要煮太久，以免加热过度导致完全凝固，否则冷切后就变成凉粉了
Hello in my country unsalted butter is expensive can I use salted butter?
You can minus 1g of salt
Thanks for sharing.
تبارك الله 💞🌼👍🏼😍🤤😋🤗
Good
请问这个面包需要放进冰箱吗？因为有cream。我试了做圆形的，但中间的洞，在第二次发酵时，不见了。烤之前，再弄多一次，还是不见。做不到像你的那么美
是的，要放入冰箱冷藏，保存一天是没问题的，太长时间面包就会开始老化。吃之前可以预热烤箱至大约300°F /150°C 加热3-5分钟。
中间的洞造型时要尽量压深一些，擀面棒也稍大一些，大概直径2-3厘米，这样洞口就会比较大。
@@AllCookingStuff 哦，所以是担心面包老化，不是因为cream，对吗？
要压到底部吗？好担心会压破，所以都不怎么敢压得太深
要压到底，但不要压破皮，让压下去的地方面团粘到一起的感觉
@@AllCookingStuff 啊～好的。我再试一试，谢谢指导😊
很喜歡你不少影片都教導了大家製作美味的食物
明明製作這麼認真 這麽少觀眾實在太可惜了
但如要吸引更多觀眾
我認為要改善的地方就只有標題了
你可以為標題設定不同語言
標題會按用家app語言而改變語言顯示方式
標題不宜太長 宜精簡 避免太多形容詞
網民普遍喜歡精準、整齊而不浮誇的標題
還有標題的capital letters, spacing 和 grammar 還是要注意一下
我的建議可能不夠具體和不夠友善
有問題的話就隨便請教吧
我會幫助你的難題的 加油！👍
谢谢你的建议，我会认真考虑的😀
老師您好，請問二盤是一起烤的嗎？時間需要加長嗎？
請問想做二倍的份量，另一半可以運用做成紅豆麻糬麵包體嗎？謝謝老師
最好一盘一盘的烤，上色会比较均匀。如果室温温度比较高，避免发酵过快，可以把第二盘放入冰箱冷藏一下。
可以包红豆麻薯。
謝謝老師
looks yummy!
卡士達醬可以早一天做好放冰箱嗎？
可以的
@@AllCookingStuff 謝謝你🌹
谢谢分享，迫不及待地想试试。请问全蛋液就是把鸡蛋打散就行了吗？
是的，把一颗鸡蛋打匀，称出要用的重量。
@@AllCookingStuff 好的，谢谢。
老師，請問一般200-300g大概用幾多份量酵母粉呢？
不好意思，打漏資料，應該係問200-300g高筋粉一般大約用幾多g酵母粉呢？謝謝你！
请问我没 unsalted butter 我用 butter cup 可以吗？
Butter cup 的油脂含量可能会比较低，你需要调整用量。
@@AllCookingStuff 好的 谢谢💕
如果要做16粒面包，卡士搭酱也是做双倍分量吗
是的，也要双倍的份量
谢谢您的回答
你好，请问你用的高筋面粉蛋白含量是多少的？
13%
@@AllCookingStuff 谢谢回复！
請問老師如果我想低溫發酵酵母是否要減半？謝謝
可以
@@AllCookingStuff 謝謝
Жүдә зор!
Merci 🙏🙏🙏🙏😭😻😻😻😻
Poderia enviar receita em portuguê
Hi Sherry, thanks for sharing this recipe! I tried it today, and while they weren't shaped as beautifully as yours (had difficulty with the rounded ones), they tasted good. I can see why they're a hit in your household, the filling was smooth and not too sweet! Will be trying out your other recipes 😉
Just curious, have you tried using Tang Zhong or the long fermentation method? (老面种） with this recipe? If so, how would you recommend doing it?
For shaping, add 28g to 30g of the filling in the dough for easy shaping. Practicing more and more will make the shaping process easier and faster. I have not tried making this with tang zhong or the long fermentation method because the buns are still moist and soft on the third day. I use a food plastic bag to store the buns at room temperature and sealed it tightly so the buns won’t dry out.
@@AllCookingStuff thank you for your reply! Just tried one (2nd day) and it was indeed still yummy. Looking forward to more recipes from you. Thanks so much, Sherry! :)
Would it be fine if you left these in the open for a day or two? Or would you need to refrigerate these cause of the custard
Like 😍😍😍
A legenda emportuguês ou em espanhol porfavor.
minta resep nja
😋😋😋👏👏👏
👍
Svp écrivez la recette en français ou bien en arabe merci beaucoup
❤️❤️❤️❤️❤️❤️❤️🇧🇷
Que delicia ❤❤❤❤❤❤❤❤❤❤❤🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
porfa escreber español
🌹🙏🏼🙏🏼
قناتك ينقصها الترجمة الى اللغة العربية لطفا
نرجوا منكم ان تكرجموا لنا اذا امكن وشكرا
بالعربي
Пожалуйста напишите по русскому
Recipe for flour is wrong need increase
In my recipe, I prefer to adjust the water to adjust the softness of the dough. So when you adding water, be sure not to add all water in 1 times. Adding water in several times until your dough is soft but not wet.
The dough of this bread is a little bit soft, sometimes you may feel it too wet.
Different brands of flour have different water absorption properties. In summer and winter, the water consumption is different. In summer, it uses less water. To make dinner buns, especially those with filling, you need to use a softer dough.
I increase flour become good thanks
عربي
Don't use 3rd gear or it will be giant
Напишите на русском
J s m