Hello Karen, I just made a batch today (I doubled the recipe) and it turned out great! Very soft, chewy and light! I put ham and Swiss cheese in the second batch just to make some savory buns. Thanks so much for posting your delicious recipe!
Looks soft and fluffy..🥐🥐🥖🥖I never see bread with glutinous rice flour in my life. Karen, you’re super talented! I can’t wait to make this bread! 👍🏻👍🏻👍🏻Thank you very much for sharing!🙏🏻🙏🏻 Have a great week ahead!😍🌹🌹🌹🌻🌻🌻
Finally Ha Ha! This content amusing! Your channel is improving i see. I can watched repeat again! I enjoyed this content. I cannot think of a better ending scene than yours!
Tried the recipes yesterday. Very soft and fluffy indeed and it taste really yummy. I added some chicken floss as fillings 😀Thanks very much for the sharing 😘
Ingredientes Leche 260g (260ml) Huevo 50g (1 huevo) Harina de pan 350g (2 taza+1/3 taza) Harina de arroz glutinoso 50g (1/3 taza) Leche en polvo 20 g (3 cucharadas) Azúcar 20 g (2 cucharadas) Sal 5 g (1 cucharadita) Levadura seca instantánea 4 g (2 cucharaditas) Mantequilla sin sal 25 g (2 cucharadas
Temperature control is one of the most important parts of bread making. If the dough temperature is too warm the dough will ferment too rapidly. If it is too cool it may take way longer than you expected. Too warm a dough is very detrimental to good bread texture and taste, as it will burn up the yeast and an off-color dough with a “yeasty” beer taste will occur and the loaf size will greatly be diminished. Desired final dough temperature heavily relies on the temperature of the room that it is going to be fermented in. Generally, we want to aim for 24C - 28C. The best temperature is 24C-26C.
Fat bonds to gluten proteins, preventing them from bonding to each other, so adding it later gives the gluten network a chance to develop, ensuring the structure of the final product.
@@KarenLingsKitchen I actually tried making today. Although mine was cooked glutinous rice flour, the bread was still v soft. The only thing I am confused about is my dough is very sticky to handle before proofing, the window panel did achieve but after that tear in a small circle. Cannot stretch as thin as your dough in the video. Dont know why
180℃ 22-25 minutes. You can turn on cc subtitles to choose your preferred language For mobile user, cc is on the upper right corner, click ... then select caption and choose your subtitles For computer user, cc is on the bottom right corner, click ... then select caption and choose your subtitles
Depend the room temperature, 1st rise 28℃ for 1 hour or double in size, Second rise need 35-38℃ , rise for 40 minutes or double in size.I wrote the temperature and time on video already, you need to turn on cc subtitles to choose your preferred language
hi, Karen, the recipe is awesome. I did it yesterday and all my family likes it. The bread is so soft and yummy. Thanks for sharing.
You're welcome ❤️❤️ Thanks for support
很漂亮的糯米牛角包，色泽鲜亮，看着流口水啦，看完赞啦！👍
Karen, thank you so much for this. I've done twice today for families and everyone loves it.
You are welcome
Hello Karen, I just made a batch today (I doubled the recipe) and it turned out great! Very soft, chewy and light! I put ham and Swiss cheese in the second batch just to make some savory buns. Thanks so much for posting your delicious recipe!
You are welcome ❤️❤️
Looks soft and fluffy..🥐🥐🥖🥖I never see bread with glutinous rice flour in my life. Karen, you’re super talented! I can’t wait to make this bread! 👍🏻👍🏻👍🏻Thank you very much for sharing!🙏🏻🙏🏻 Have a great week ahead!😍🌹🌹🌹🌻🌻🌻
Thanks for support and have a nice week ahead too!
我有做过这面包很软❤
面包🥯做得非常靓，色泽很好，也是所有视频中你做得最成功的一个，哈哈这是我个人认为这色泽是最棒的👍
謝謝你的讚美❤️
Finally Ha Ha! This content amusing! Your channel is improving i see. I can watched repeat again! I enjoyed this content. I cannot think of a better ending scene than yours!
好吃到吮手指和呱呱叫
感谢棒棒哒美食的分享
这么松软，像海绵一样，原来还要加糯米粉，下次我也试试，感谢分享😋🥐
老師，您真厲害，我今有做，成功了。謝謝您
謝謝讚美❤️❤️不客氣
多謝Karen. Ling. Kitchen分享你的視頻，我睇左你視頻今日整提子包超松軟好成功👍👍希望你拍多些片給粉絲睇，非常感謝你🙏🙏
多謝你的支持，我會繼續努力，分享多點影片的，謝謝。
@@KarenLingsKitchen jana
Tried the recipes yesterday. Very soft and fluffy indeed and it taste really yummy. I added some chicken floss as fillings 😀Thanks very much for the sharing 😘
You are welcome 😃
加了糯米粉做的麵包更軟糯, 下次也要試試, 謝謝新穎的好吃法👍😋
牛角包里还可以加糯米粉，真是创新，这样做的牛角松软可口。谢谢分享👍42.
👍😁 Beautiful...
I would love to have this for my breakfast tomorrow. This looks super good.
明天就学做 看着太好吃了 原来加了些糯米粉，奶粉 糖 牛奶 酵母变得这么好吃哦发完了好漂亮 很大个 考好了太漂亮了😋好棒👍608
雖然您的左手拇指受傷了, 仍可用單手製作牛角包, 佩服那份堅持👍👍👏👏
謝謝你的支持
非常漂亮的糯米牛角包🥐看起来非常好吃😋谢谢分享。点赞👍
for baking, do we need to turn on fan, or just top and bottom
No need turn on the fan
Cotton candy soft
利害🤤👀完覺得肚餓落街買包食先😚🍞🥖
謝謝支持😊😊
👍！感謝分享這麼實用的視頻！又學到了！👍看著就流口水🤤
加了糯米粉 这个口感一定特别棒
完美手套膜，做的太漂亮了。超级软，松软可口
Hi Karen, can i add some wholemeal flour by reducing the portion of high protein flour?
Yes，but will affect and change the texture and taste of the bread.
好棒老师
謝謝❤️❤️
Thanks!
Love your cat wooden spoon!
Hola Kate crees poder poner tu traductor por favor mil gracias
Ingredientes Leche 260g (260ml) Huevo 50g (1 huevo) Harina de pan 350g (2 taza+1/3 taza) Harina de arroz glutinoso 50g (1/3 taza) Leche en polvo 20 g (3 cucharadas) Azúcar 20 g (2 cucharadas) Sal 5 g (1 cucharadita) Levadura seca instantánea 4 g (2 cucharaditas) Mantequilla sin sal 25 g (2 cucharadas
I added Spanish subtitles already 😊
Je vous souhaite une bonne continuation de l'Algerie.
Merci
真是要试做，才知道他的口感，感谢分享！
試試吧！好吃的。
@@KarenLingsKitchen 一定会！谢谢！
I am confused about the temperature of the dough between 24-27C? I don’t understand by this.
Temperature control is one of the most important parts of bread making. If the dough temperature is too warm the dough will ferment too rapidly. If it is too cool it may take way longer than you expected. Too warm a dough is very detrimental to good bread texture and taste, as it will burn up the yeast and an off-color dough with a “yeasty” beer taste will occur and the loaf size will greatly be diminished.
Desired final dough temperature heavily relies on the temperature of the room that it is going to be fermented in. Generally, we want to aim for 24C - 28C. The best temperature is 24C-26C.
面包做得超靓又软，应该是很好吃，但就没有说明用几度，几多分钟来烤呢？
有說明的，影片前面已經有交代要打開cc字幕功能，選擇你喜歡的語言。字幕裡有寫是180℃ bake 22-25分鐘。
手機用戶，cc在右上角邊上的，你會看到旁邊有3個點，點擊 ... 選擇caption,然後選擇你要的語言字幕。
電腦用戶，cc在右下角邊下的, 你會看到旁邊有3個點，點擊 ... 選擇caption,然後選擇你要的語言字幕。
謝謝觀看，下次請打開字幕觀看。
Karen 老師請問打完麵糰溫度最好是24c至28c之間，萬一我打到麵糰升溫了是否可以先放進冰箱裏冷藏一會然後才繼續打可以嗎？還有你把麵糰作最後發酵時，那個發酵箱請問是什麼牌子和型號我在美國也想買一個但找不到？感謝你！
不可以的，怕麵團溫度過高，要事前做好準備，比如要用冰牛奶冰水，有點冰渣那種，夏天室內要開空調，做麵包的容器也可以先放冰箱冷藏。這樣都可以避免麵團溫度高。我用的這個烤箱,www.williams-sonoma.com/m/products/breville-smart-oven-air/?cm_cat=Google&sku=5235432®ion_id=668460&catalogId=79&cm_ite=5235432_14571727863&gclid=CjwKCAjwur-SBhB6EiwA5sKtjmkRuFM7Ub0IVK89UcijqBDdYj1rfVoPX2vQdf3qv1Sn01Jq0uM-vxoCbA4QAvD_BwE&cm_ven=PLA&cm_pla=Electrics%20%3e%20Toasters%20%26%20Toaster%20Ovens
Breville smart oven
謝謝你的回覆！
好吃到吮手指和呱呱叫
感谢棒棒哒美食的分享
Old Cute.boy 佬玩童赞!
Thanks for sharing, I am just wondering what to make for breakfast.
Hi Karen? Do I have to use bread flour or can I just use all purpose flour. I only have all purpose flour. 我需要用高筋面粉吗?
You need to use the bread flour to get best results, if you use all purpose flour, the bread will not to soft .
Wow amazing 💐
Thanks....
Thank you for sharing! What is the pan size you used for this recipe?
You're welcome 😊pan size is 28cm*28cm
Thank you!
Hi! Your bread looks so soft! What can I substitute if I don’t have powdered milk?
Don't put it, it will be fine.
@@KarenLingsKitchen thank you! Can't wait to try this.
Let me know the results ☺️
wawawaaaa
請問這個包底可以用來做菠蘿包， 腸仔包嗎？如可以，是否需要加多少少糖呢？
可以。可以多加20克糖。
thank u
Good job 👏👍
第一次睇见糯米粉可以做面包给个👍🏻
hello Karen, you using milk 260 gr or mili ?
I confused here.
I want to try this recipe.
Gram or ml are same weight for the milk , but gram is more accurate
糯米粉也能做面包！厉害极了！
老師您好！
請問這麵包沒吃完也可冷凍嗎？冷凍後取出會不會變硬？
可以冷凍的，會硬，但加熱後就會鬆軟。這個是冷凍麵包回軟的方法。我通常用微波爐。food.ltn.com.tw/article/10328
Hi Karen, do the dough can make it night time & leave it in the fridge over night and make it next morning instead?
Thanks
Rise for 1 hour first or double in size then fridge it overnight then shape the dough for tomorrow and second rise.
Thank you so much for sharing… the dough so softly. 🙏🏻🙏🏻🙏🏻
I have blended rice flour, can I use that? Is it same as glutinous rice flour?
Not same, you cannot use rice flour instead of glutinous rice flour.
Hii Karen if I don't have the milk powder how?
Don't put it and other the ingredients same amount
Ok. Thanks
How long do you knead the dough in a mixer and what speed? Thanks
about20－25 minutes, use low speed 2-3 mix for few minutes first, then use 5-6 speed.
Let me try, many thanks!
If I either add or lessen the recipe to half, will the glutinous rice flour still remain 50g?
No, if you do it half, all ingredients also half
原来面包还可以加糯米粉，谢谢分享，满赞支持！
非常好的工作， 我喜歡你的視頻
Hi Karen, I’m confused about the quantity of yeast used here, is it 4 gms or 2 tsp. 2 tsp is almost 7 gms
Use gram is more accurate
Why butter not added at the beginning with all the ingredients? Thank you
Fat bonds to gluten proteins, preventing them from bonding to each other, so adding it later gives the gluten network a chance to develop, ensuring the structure of the final product.
多謝美麗好友分享歡樂美食視頻祝福你萬聖節快樂🌈🎃🎃🌟🎃🎃🥳🎃🎃🌟🎃🎃🎉
請問這個麵團可以做波蘿包嗎？
可以的
請問這個配方可否做雞尾包？
可以
@@KarenLingsKitchen 謝謝你! 再請問如張所有材料放入面包機內做可以嗎？麻煩哂!
请问没有面包机，只是免揉法就全部混合一起后让它发酵的那种做法，这个食谱适合做吗？
這個不適合，免揉的看這個ruclips.net/video/te5rT13jM3E/видео.html
這個食譜也很鬆軟
可以用馒头粉代替吗
不可以的
Can i replace sugar n milk powder to use condensed milk instead?
No，you can add some condensed milk if you want, about 30g, and you still need to use sugar but you can not add milk powder.
@@KarenLingsKitchen Btw is it ok i use the cooked glutinous rice flour? Mine was cooked because i used it to make daifuku last time
Cannot use cooked one
@@KarenLingsKitchen I actually tried making today. Although mine was cooked glutinous rice flour, the bread was still v soft. The only thing I am confused about is my dough is very sticky to handle before proofing, the window panel did achieve but after that tear in a small circle. Cannot stretch as thin as your dough in the video. Dont know why
@@lumeizhen3656 Different flour have different water absorption, cooked glutinous flour maybe need less milk to make it.
请问老师可以用植物油来代替奶油吗？量是多少呢？
如果用有盐的奶油是不是就不用加盐了？谢谢。
可以的，用植物有放20克就行。不需後放，一開始就可以放進去攪拌麵團。如果用有有鹽奶油可以減少兩克鹽。
Hi Karen can I omit milk powder?
yes
点解我用170度，22分钟后，我已中途，轉160,但最后，麵包仍覺硬，表面也没有那光澤感，是否我捲得太實
麵包硬的原因
1,每個烤箱溫度都不一樣，所有食譜溫度只供參考，要自己調整的。如果烘烤温度太高，面包表面会过早形成硬皮，内部面团的膨胀即会受到压制；而且面包表面着色太深，容易让人误以为烧焦而提前取出，会导致面包内部面团烤制不熟，口感生涩而失去小麦的香气。 但如果烘烤温度太低，烘焙时间就需要延长，相应的，面包内的水分就会被蒸发殆尽，则烤制出来的面包表皮厚、成色浅，干燥而没有弹性，结果就是难以下咽。
2、發酵過程出了問題。
發酵的溫度過高，是個普遍存在的問題，第一次發酵一定要是室溫發酵（在麵糰上稍微噴點水，效果會更好），發酵至2.5倍大小即可，然後記得還要靜至醒發15分鐘，再者第二次發酵需要38度的溫度，85%的水分，這個是很重要的，很多人為了溫度，尋求烤箱的幫助，卻不注意烤箱的溫度很多都是偏高的，因而導致了麵糰的二次發酵失敗。
3,糖的放入存在問題
如果把糖放少一些會導致麵包沒那麼鬆軟，其實糖也是誘導麵糰發酵的主力軍，再者糖和鹽的完美結合，能讓我們的味蕾產生味覺的落差，享受不同層次的味道，所以糖不要放得太少了。
@@KarenLingsKitchen 多謝妳的解答，謝謝，因平時我做波罗包，也只是180度，13分钟，60g,但这包只45g,所以，我也怀意，是否因捲了幾捲，所以，時間要加長。
不过，明天再試
不客氣，加油。
請問老師，烤面包的時候，烤炉風扇应该开著还是要关闭呢？
關閉，風扇用來烤肉會好，麵包蛋糕就關閉。
@@KarenLingsKitchen 谢谢
260g mean how many ml yeast 4g mean how many tsp or
Milk 260g (260ml)
Egg 50g (1 egg)
Bread flour 350g (2 cup+1/3cup)
Glutinous rice flour 50g (1/3 cup)
Milk powder 20g (3 tbsp)
Sugar 20g (2 tbsp)
Salt 5g (1 tsp)
Instant dry yeast 4g (2 tsp)
Unsalted butter 25g (2 tbsp)
👍
烘烤麵包下面那個墊子是什麼名稱
耐高溫烘焙油布
如果这个 recipe 用 all purpose flour 普通面粉 会不会不好吃或效果不好？剛好家里只有 all purpose flour，如果效果不好，我等买到面包粉才来做，突然看到这个视频很想立刻就做来吃，所以非常不好意思地问一下，谢谢你。
做麵包高筋麵粉的效果最好。中筋會比較難揉出膜，口感就沒那麼鬆軟。
@@KarenLingsKitchen
谢谢回复，明白，原来效果会不同，那我忍一忍买到面包粉才做，十分感谢🙏！
@@mcmkh-n6we5m 不客氣☺️
中筋面粉做的面包真的不好吃。
@@NSChu-pe4ri
🙏🙏 谢谢！
可以用手揉？
可以
請問用什麼度數和時間是多久？謝謝你
180℃ 22－25分鐘。有說明的，你要點擊cc開字幕，cc隔壁有三個點，點擊三個點你會看到caption,然後選擇你要的語言字幕。
Thanks
請問糯米粉加與不加，口感有什麼分別？食時麵包會黐牙嗎？
多少温度？多少时间？谢谢🙏
180℃ 22－25分鐘。有說明的，你要點擊cc開字幕，cc隔壁有三個點，點擊三個點你會看到caption,然後選擇你要的語言字幕。
what is bake temperature and time ???????
180℃ 22-25 minutes. You can turn on cc subtitles to choose your preferred language
For mobile user, cc is on the upper right corner, click ... then select caption and choose your subtitles
For computer user, cc is on the bottom right corner, click ... then select caption and choose your subtitles
好棒，给你点个赞，可以用气炸锅吗？气炸锅焗出来与焗炉可否有差别呢？，谢谢！
可以的。發酵完成後，模具上方蓋上鋁箔紙防烤焦，氣炸鍋以170度氣炸20分鐘，取出後表面塗上蛋液來回塗2次，再用160度氣炸3分鐘即可!氣炸的沒太大分別。不過每個氣炸鍋溫度不一樣，要觀察調整時間。
请问老师 170度 烤20分钟就可以了是吗 放了隔天 面包 会 硬硬吗
180℃ 22－25分鐘。放3－4天都不會硬。
有說明的，你要點擊cc開字幕，cc隔壁有三個點，點擊三個點你會看到caption,然後選擇你要的語言字幕。
谢谢老师的答案
老师，请问面包制作里面，鸡蛋的function是什么？糯米粉有其它的替代品吗？
蛋黄中含有的卵磷脂和脂蛋白，使蛋黄成了优秀的天然乳化剂，能够使水和油充分地混合，缩短和面的时间，保持面团的均一性和成品结构酥松，使得面团变得光滑，从而令面包的内部组织细腻和鬆軟。糯米粉沒有代替品。不用雞蛋的麵包食譜可以參考這個，ruclips.net/video/rOlNZfaRL_8/видео.html
@@KarenLingsKitchen 谢谢老师解释
下一个想做面包的食谱，谢谢老师分享
第一次看到糯米面包
為什麼我烤出來表皮是硬的，沒法那麼軟
每個烤箱溫度都不一樣，所有食譜溫度只供參考，要自己調整的。如果烘烤温度太高，面包表面会过早形成硬皮，内部面团的膨胀即会受到压制；而且面包表面着色太深，容易让人误以为烧焦而提前取出，会导致面包内部面团烤制不熟，口感生涩而失去小麦的香气。 但如果烘烤温度太低，烘焙时间就需要延长，相应的，面包内的水分就会被蒸发殆尽，则烤制出来的面包表皮厚、成色浅，干燥而没有弹性，结果就是难以下咽。
放糯米粉的面包还没有做过，要试一试。
鸡蛋可以用其他东西代替吗？
這個食譜不行。無蛋麵包食譜可以看這個，
ruclips.net/video/rOlNZfaRL_8/видео.html
好松软，一定很好吃
点解吾试试讲解？
試過但實在口齒不伶俐。這兩個是有講解的。華語的，ruclips.net/video/Yb8y9BQfLMs/видео.html
廣東話的，ruclips.net/video/1Utrg8CCBh8/видео.html
你聽聽給點意見，是不是講的很不好？
请问 用几度烘培？ 焗几多分钟？
180℃ 烤22－25分鐘。有說明的，你要點擊cc開字幕，cc隔壁有三個點，點擊三個點你會看到caption,然後選擇你要的語言字幕。
從未聽過用糯米粉做面包, 看見好正. 點讃! 請問如果不加奶粉可以嗎？
謝謝支持。不放都可以。
@@KarenLingsKitchen 一定要試做,希望成功. 以后就不用湯種了. 謝謝分享！
不客氣☺️
@@KarenLingsKitchen Hi Karen 你好, 終於做了這個面包. 成功非常好吃, 好開心以後不用湯種了. 看了很多視頻, 你的方法最簡單又健康, 沒有那麼多糖和牛油. 在此感謝分享, 點贊👍 希望你能教做包孑, 甜或咸都可以. 想學做出包皮喧軟蓬松有嚼劲. 謝謝🙏
@@jennyaw9391 不客氣。多謝你的支持和讚美。這是最近做的中式流沙包，有興趣可以看看。ruclips.net/video/XLd92tEEBho/видео.html
180 o F or C?
℃
请问这面包可以做莫斯哥面包吗
不是
这是我看过的最棒的一款面包
Thanks❤️
你是在面包店工作的对吗？
不是的。。。
發麵要多久呢？老師
第一次發酵溫度28℃ 40分鐘－1小時或兩倍大。第二次發酵35℃發酵40分鐘左右或兩倍大。視頻有說明的，你要點擊cc開字幕，cc隔壁有三個點，點擊三個點你會看到caption,然後選擇你要的語言字幕。
我睇到你條視頻好想星期日休息做麵包，原來可以加糯米粉一齊，請問可以放雪櫃12小時低溫發酵嗎？謝謝老師回覆
可以的
我做点心十几年，你的做法头一次见。不知你有否额外放了添加剂？单放一点糯米粉。会有这种效果我有点……
不过我不否定你的成功，但我会试。
效果很正常，做湯種，中種也有這種效果的。請試做，歡迎回來留言，謝謝😊
ممكن حدى يترجم المقادير 👍
请问牛奶是用全脂牛奶吗？用全脂是不是比較香，谢谢你
是的😊
Yummy
请问烤箱温度，烤多长时间？
180℃ 烤22－25分鐘。有說明的，你要點擊cc開字幕，cc隔壁有三個點，點擊三個點你會看到caption,然後選擇你要的語言字幕。
@@KarenLingsKitchen 谢谢！
Need to talk, rest for how many minutes. See good, also tastes good, I think. 😊 Thanks.
Depend the room temperature, 1st rise 28℃ for 1 hour or double in size, Second rise need 35-38℃ , rise for 40 minutes or double in size.I wrote the temperature and time on video already, you need to turn on cc subtitles to choose your preferred language