Hi Lisa Thanks for sharing this recipe. I baked this bread yesterday and it is so tasty and soft! Used cranberry instead as I ran out of raisins. It’s so yummy!! Although this method took longer time with the dough (18hrs in the fridge) but it is so worth it! Everyone please try it, your won’t regret. This will be my go to recipe!! Bravo Lisa!
Love your video Lisa. Question: when I take the sponge dough from the fridge after fermentation, do I need to wait till the dough goes back to the room temperature before continue to work with it ?? Please advise. Thx.
I've baked many of your bread and cakes recipes and all if them turned out so well. I'm baking this one now. I've learned so much from you. Thank you so much
Lisa, thank you so much for your detailed recipe. It is super good👍👏 we simply love it ❤ can this be made into buns? Went through all your bread rrecipes, so excellent bakes👍👍👍 Have a blessed day!
Love your videos , I will try one on one. Thank you for your generosity sharing those skills. Everything you did here with good details and easy steps to follow. Nice works 👍❤️
Hello Lisa, this is my first time watching .you are 👍👍, especially the whipping cream channel.learned so much.May I asked have you tried any of Tomiz flour .Thank you ❤️
You can have the sponge dough proof at the room temperature, the time varies depending on the room temperature. Normally proofing in the fridge for a bit long time can increase the flavour of the bread, but if you don't time, you can just use the sponge dough at the room temp. Be sure that the temperature of the dough after mixing is below 27 degrees celsius.
Manage to make my first successful shokupan after trying so many recipes out there. This recipe is a proven working one! Really happy and appreciating your effort and sharing, Lisa! Million thanks to you. Would you share recipe to make english muffin?
I saw one video making bread with poolish methos in your youtube channel. Poolish methos and Sponge dough method, which is better? I found out that Poolish method is easy to convert for most kinds of bread, even with mantou and Chinese buns. Please advise?
感謝薩姐，每一個重要環節都說得很詳細，沒有藏私或影片剪輯而少了方法，超級喜歡看妳的影片，也介紹給其他朋友，值得推薦👍👍👍👍👍
谢谢你的支持
你好 昨天我做了这个食谱 真的非常柔软好吃😋 孩子很喜欢 今天我再拿这个食谱来制作其他内馅面包🍞🥰
感觉就你讲的没有留一手的感觉，大部分都成功的。🥰良心博主
我希望大家跟着做，都能做成功😄
是的我已经推荐给我身边的好几个朋友了
@@s.c.5253 谢谢你😁
😊
我都不相信我能烤出这么好吃的吐司，第一次尝试就成功非常有成就感。感谢Lisa清楚的讲解和完美的配方。
只要抓住每个要点，就能成功👍
从戚风蛋糕的教程过来的，自从跟您学会了做蛋糕，全家人都超爱吃我做的蛋糕！虽然这个面包过程有点麻烦，但是都是值得的，谢谢萨姐的教程！！
谢谢支持
萨姐好清楚的介绍作品👍声音也好温柔，如亲身在您厨房学习🙏
照著妳的配方和影片的作法，大大大成功，第一次做就成功了，跟妳一樣非常蓬鬆好吃，謝謝妳的分享！
薩姐 謝謝你！跟著妳的影片一起做 非常有成就感 家人更是開心 有妳真好 感恩無比。
这个方子不错👍，我做果子面包，除了葡萄干（白黑两种 自制）还加了冬瓜糖粒猕猴桃干粒）用别的配方都不好吃，这个很成功，谢谢视频分享！
Hi Lisa
Thanks for sharing this recipe. I baked this bread yesterday and it is so tasty and soft! Used cranberry instead as I ran out of raisins. It’s so yummy!! Although this method took longer time with the dough (18hrs in the fridge) but it is so worth it! Everyone please try it, your won’t regret. This will be my go to recipe!! Bravo Lisa!
Thank you so much for your feedback. So happy to know you enjoyed it.
谢谢萨姐无私的教学.昨天做了拉絲葡萄干吐司.第二天还是一样柔软好吃😋🙏
太棒了！
萨姐好棒👍 跟着妳的方法做 ，每次都成功 面包柔软又好吃
这款早餐必备
謝謝你細心的教導每一個步驟，昨天依據這方法製作，真的很成功🥰🥰🥰
太棒了
薩姊, 謝謝你無私的分享, 昨天成功做了這個提子吐司, 超級軟熟和拉絲, 好開心! :)
我做成功了～真的很柔軟好吃
謝謝薩姐這麼的仔細解說😍😍
很赞👍
Love your video Lisa. Question: when I take the sponge dough from the fridge after fermentation, do I need to wait till the dough goes back to the room temperature before continue to work with it ?? Please advise. Thx.
You can use the sponge dough immediately after taking out from the fridge, especially if the room temperature is pretty high.
謝謝薩姐教的仔細,方法又好,每次跟著做都成功.
在預熱烤箱準備送進去烤,期待著！
一定成功👍
I've baked many of your bread and cakes recipes and all if them turned out so well. I'm baking this one now. I've learned so much from you. Thank you so much
Lisa, thank you so much for your detailed recipe. It is super good👍👏 we simply love it ❤ can this be made into buns? Went through all your bread rrecipes, so excellent bakes👍👍👍 Have a blessed day!
Thank you 😁
多谢萨姐的清晰讲解视频，我试过好多款的包包，非常松软好吃。期待更多的品种分享👍👍
Love your videos , I will try one on one. Thank you for your generosity sharing those skills. Everything you did here with good details and easy steps to follow. Nice works 👍❤️
Thanks so much 😊
спасибо за рецепты👌👌👌👌 и информацию ❤❤
感謝lisa老師分享做法 第一次做吐司成功了🙏🏻😻😻
太棒了👍
想请教萨姐，可不可以不加奶粉和牛奶呢？要怎么替换呢？因为我妈妈不能接受奶类。今天做了萨姐教的牛奶吐司，真的很好吃！我第一次做就成功了！可是我妈妈却吃不了，所以才来请教您该怎么替换
萨姐，您的视频讲解内容详细，我也成功做了一个有薄膜的面团，好吃，葡萄干土司面包也发布在FB了
看到你做的葡萄干吐司，好成功啊👍再接再厉，试试做我的其他面包
@@LisasKitchen 好，谢谢
終於找到一個雞蛋少的配方，本人更喜歡小麥的香味兒多一些，我索性第一次發酵都在冰箱裡完成，風味兒更好😋 感謝分享😘
Ohh this is so beautiful ❤️❣️❤️ I can't wait to try it out. Your recipes are my inspiration. Thank you Lisa ❤️
Have a try and you would love it.
Nice recipe, the bread looks so fluffy,,,
If i don't have honey, what can i change it with?
拿萨姐您的面包配方 面粉换成全麦的（因为要减脂😥）配料换成芝士和肉松 一样好赞！！
所以改成中筋面粉也行对吗？
@@shirleyzhou9646 不行啊 面包都是用高筋/全麦/面包粉 中筋面粉是拿来做普通的馒头什么的 低筋是蛋糕和饼干 都不一定得看食谱需求 可是这里是用高筋
@@huiyingong0516 谢谢你！
你好…想请问你换了全麦面粉，其他材料的成分是用回一样的份量吗？
@@shirly8863 对 可是液体我预留20左右 不够才加
Hello 萨姐, thanks for sharing your lovely recipes and clear instructions. Can I ask what is the maximum fermentation time in the refrigerator?
48-72 hours, depends on the dough. For sourdough, the cold fermentation can last for up to 72 hours. But for the sweet dough, 24- hour is enough.
@@LisasKitchen Thank you :)
Hello Lisa, this is my first time watching .you are 👍👍, especially the whipping cream channel.learned so much.May I asked have you tried any of Tomiz flour .Thank you ❤️
哈哈 我用的lactose free的牛奶 最后成品上色会稍微深一点
Hello Lisa, regarding the 15 hour fermentation, why must it be fermented for this length? Is there any alternative?
You can have the sponge dough proof at the room temperature, the time varies depending on the room temperature. Normally proofing in the fridge for a bit long time can increase the flavour of the bread, but if you don't time, you can just use the sponge dough at the room temp. Be sure that the temperature of the dough after mixing is below 27 degrees celsius.
Hi, can i just make it using the normal method? Mixing all ingredients all together without making the overnight dough ..
Thank youu !
Yes you can!
@@LisasKitchen will it change the texture?
薩姐解釋很清楚
萨姐我是你的粉丝！今天想请教一下你这中种法用在冬天好还是夏天好，麻烦您能回复我🙏
都可以的，因为都可以冷藏发酵
萨姐配方真的很好，感谢分享！不过现在冬天，发酵过程很漫长，出炉后面包组织不是很理想！请教一下萨姐，冬天发酵最好办法是什么？
冬天发酵就是最好放在封闭的环境下，配上温度计， 我一般都在烤箱里发酵，如烤箱没有发酵功能，就开启烤箱最低温度大约几分钟，让烤箱稍微有点温度，放入一盆热水，用温度湿度计来监测。如果温度和湿度变化了， 可通过换碗热水和喷水来调整。
@@LisasKitchen 谢谢萨姐！可能我放在烤箱里发酵，温度过高，导致面团长不高，面包组织非常粗燥！
@@jingwenmei1841 我通常会倒一大杯水在微波炉里转3分钟，然后把盖上湿纸或口布的面团放进去，看室温，一般60-90分钟以后一般会发得很好。
@@mikkig5930 感谢感谢！之前我也是放水进去微波炉，转2-3分钟，但是我感觉发得好慢，不停地把面团拿出来，再放水进去转几分钟，这样的步骤做好多次，唯一不同我用保鲜膜包裹没有湿布，我下次试一下
超爱你的配方
谢谢
萨姐，谢谢你的好介绍。请问若做了汤种但没时间做面包，汤种是否可以放在冰箱超过十五小时。是否有时间限制最多不能放在冰箱超过几小时?
可以，最好不要超过2天
蕯姐，想请教下如果冷藏發酵不到十八个小时己经双倍大了，可以提早做冯？如果这个食普做甜面包，可以不放蜂蜜吗？谢谢😃
謝謝薩姐分享，以前看到的中種法好似好復雜，但看到薩姐的分解好似又不是那麼難哦！一定試一試，謝謝薩姐🙏
有空就试试，非常松软好吃，绝对比面包房买的好吃。
@@LisasKitchen 謝謝薩姐🙏
Is there a substitute for the rum? Thank you, can't wait to try this recipe.
If you don't have, just ignore it. Rinse and soak the sultanas, then drain.
@@LisasKitchen Thank you for the reply
太好了。老師謝謝。我也做到出鬆軟的麵包。你的教導超好
不客气。
推薦了好多朋友。個個讚好。謝謝老師。無私的教導
Without milk powder, will the texture of the cake be affected much?
Manage to make my first successful shokupan after trying so many recipes out there. This recipe is a proven working one! Really happy and appreciating your effort and sharing, Lisa! Million thanks to you.
Would you share recipe to make english muffin?
So glad to know you made it. There are so many recipes in my mind and will make it one by one in the coming future.
❤
這個低糖土司盒是 Aluminium and traditional 的是 Steel alloy/carbon steel 嗎？那一款比較好用？謝謝分享。
撒姐天天跟你学了很多！非常爱你的视频！想问问我买了一个9x5inch loaf pan可以做这个吗？感觉没你的吐司盒那么深....量需要变吗？感觉做出来是个矮吐司
需要改啊， 深度多少？我的是9 x 5 x 5 inch.
@@LisasKitchen 今天做了但是最好成品不够蓬松，放烤箱里二次发酵没有发到鼓鼓的那种
How can I convert a normal bread recipe in your video to this 70% sponge dough ?
Did i need to take out the sponge dough to room temperature 1 hour before using it? Ir i can just use it straight up from the fridge?
You can use it straight away after taking the dough out of fridge.
萨姐，我刚刚再试了做一个盖了盖子的，然后拿出来有一些塌腰了，这又是怎么回事呢？
when you take the sponge dough out of the fridge, do you need to wait until it come to room temperature before mixing with the main dough?
No need
萨姐，能出一个快手好吃的吐司面包吗。。。好多吐司面包，分不清楚什么区别，谢谢啦
If I want to double the recipe ,Do I need to double amount for sponge dough and main dough?
Please double all the ingredients in the recipe.
好棒，找時間來試試，謝謝分享
跟着博主视频第一次做出了手套膜。
薩姐老师 我烤好表面上色美可是冷后表面皮收束就有点皱皱 是什么原因 要进烤箱前要抹蛋液吗？
好评。托萨姐的福，做出了维持四天柔软的吐司
太棒了👍
萨姐，请问:
（1）1500w和550w的厨师机，是否功率越高，搅打时越快出膜?
（2）或是出膜和面团的干湿度有关?
（3）为何面包在烘烤过程中会回缩?
请萨姐指点。谢谢。
1. 功率高搅拌出膜是快一点，但是也不同用太高速，会把面筋组织破坏
2. 面团水分含量高，出膜也会快一点
3. 麺包烘烤过程中回缩，说明面团已经发酵过度，烘烤时面筋结构拉升过度造成断裂所致。
@@LisasKitchen
萨姐，谢谢你给予清楚的解答。我会多加注意这些细节。
萨姐，请问你是烘焙师傅吗？你的烘焙知识真丰富。👍👍👍
Lisa姐，我也是在澳洲，您能告诉我您用的是什么牌子的面粉吗？在Woolies和Coles能买到吗？
我用的是Manildra Baker flour和Protein enriched flour 都是属于高筋面粉， 后者用来做吐司更好。 面粉在costco或者通利通用这类华人超市都有。 Woolies & coles也有bakers flour买，有两个牌子，一个Wallaby, 一个是defiance.
That looks incredibly fluffy and soft! Yummyyy
It is.
請問老師～烤焙時開炫風嗎？
謝謝🙏
رائع ليزا ،،
احببت الفكرة ،،
شكله مشهي ،،
تحياتي من بغداد
请问，这款葡萄干中种吐司是不是也可以用汤种法北海道吐司那种方法来制作？
老师，请问在两次面团松弛的过程中，面团都还会变大，是因为第一次发酵没到位吗？还是松弛的时间过长？对成品会有什么影响吗？
只有一次松弛，就是面团分割后的松弛，如果室温高，松弛时间可以缩短至10分钟左右。 稍微有点发酵变大没有问题，只要在整形时把面团中的空气通过拍打排出即可。
萨姐，请问两个问题，我的中种把100克面粉换成全麦粉，放冰箱24小时后，取出保鲜膜有一层水蒸汽，打开摸面团表面那层皮比较干硬，是正常的吗？另外，怎么区别面团粘是水加多了还是面打过了呢？
全麦粉很吸水，所以如果中种面团里的面粉全部换成全麦粉，就需要放入多一点水才行。 如果面团打过了，是可以拉扯得很长但是很粘手，如果水分多过湿是黏手但是延展性没那么强。
谢谢萨姐！
请问没有朗姆酒和奶粉也可以做到吗 会造成什么偏差吗
没有RUM和奶粉，吐司味道会稍微差一点，但是对于面包本身不会有太多影响。 由于没有加奶粉，液量也稍微少一点，以免面团变得太湿
Must use machine or can use hand to knead to get same texture? Thanks
can use hand knead, it comes out with the same texture.
謝謝薩姐的分享，一定要做。
可以教我們做Mitsuwa Marketplace的有名土司嗎？
这个视频太棒啦！如果想一次做两个面包，各种材料需要多少呢？是每个材料X2 吗？
是的，材料双倍
@@LisasKitchen 谢谢
如果不是用克而是量杯就好了，家里没有称
萨姐，我看您在最后一次发酵是没有用保鲜膜的，如果盖保鲜膜发酵的话，喷水等湿度的调整是否还重要，还是说保鲜膜内部自然就可以通过密闭环境从而制造出所需要的湿度？
可以喷点水盖上保鲜膜，如果室温比较高，基本上可以达到这种效果，但是湿度和温度可能也会随着环境变化而变化。
萨姐，可否教我们做芝麻吐司?谢谢。
I saw one video making bread with poolish methos in your youtube channel. Poolish methos and Sponge dough method, which is better? I found out that Poolish method is easy to convert for most kinds of bread, even with mantou and Chinese buns. Please advise?
Both is fine. In summer or tropical countries, I would recommend the sponge dough method as the dough temperature is being controlled.
Sa姐，觉得直接用擀面棍排气更省时省力，用指关接敲打有点费力也排不清洁。
謝謝老師。我做了。非常成功
你的声音非常好， 不是南腔北调啊？😀！视频做的很容易学， 谢谢！
In your recipe, you use dry yeast….can I use instant yeast? Same amount?
Yes, absolutely
What’s the measurement of the bread loaf tin? I don’t understand chinese
21cm x 10.5cm x 10.5cm please turn on the English subtitle
請問薩姐：如果一次烤兩盒吐司（盒子跟您的一模一樣）您覺得溫度和時間 要調整為多少呢？謝謝🙏請給我一個參考值🙏，我知道每個烤箱的脾氣不同！謝謝🙏
如果大烤箱，我觉得不用调整时间和温度，因为大烤箱稳定性比较强。 如果小烤箱的话，可以升高5-10度，时间增加5分钟左右
@@LisasKitchen thank you so much 😊
请问 萨姐 可以用砂糖取代蜜蜂吗？份量一样吗？
我也想知道😊
有史以来做的最成功的一次吐司面包。感谢萨姐的配方。只是有一个问题：为什么烤出来以后的外皮很韧呢？切起来都有点费劲。
可能上火较猛，而且发酵时湿度不够导致表面已经结成硬膜
@@LisasKitchen 谢谢您的回复。建议怎么操作呢？发酵时候多喷水然后降低烤箱温度先吗？
@@claudiashao86 发酵时一定要保持烤箱的湿度。 温度也要控制在35-38度之间。 烤的时候放在烤箱最下层试试。
@@LisasKitchen 谢谢。之后会再次尝试。
Lisa 姐 - bakers flour it is same with bread flour?
yes, same as bread flour.
Love this recipe,still soft for the next day.been making this bread every weeks now👍👍👍
Hope you enjoy😀
Thanks for this great recipe,even a lot of effort cause don’t have the mixer but worth it👏🏻👏🏻👏🏻
跟着学了这款面包，可惜我的没有拉丝，是蜂窝状，而且外皮较硬。求指导，谢谢
说明没有成功，原因很多，面团搅拌 + 发酵可能都出现问题
Great video x
Lots of love x
Be safe and stay healthy x
很清晰 多謝sa姐
萨姐，请问烤炉function那里应该选fan bake（平时烤蛋糕），还是两条横线（没有fan，平时烤肉）？
我一般烤单层的时候，不用fan force. 只有用多层烤制的时候，才会用fan force.
如果不要放冰箱發酵可以吗。 在 外面 发 酵3个小时可以吗。
跟了您的配方，越来越喜欢做吐司了，能推荐一款厨师机吗？
我自己用的佳麦，kitchenaid 或者kenwood应该也还都不错
萨姐你好，最近圣诞节快到了 请问有没有适合圣诞节的一些甜点呢？😊
筹划中
Going to try to bake Raisin bread this weekend
hi i love the way you show so much. can you show me your mixing machines
The mixer I use is called "Jiamai"
@@LisasKitchen how many lite of your mixer
I want to ask the bread mold will effect the baking process.
Yes. The baking temperature and baking time may vary in terms of the mold material, color and depth
萨姐，我想问一下中种面团发酵18小时之后，主面团就不用再加酵母了吗？感觉4克酵母经过一晚上的发酵之后应该没什么力度再发起来了。不知道为什么我每次做低温发酵吐司都发的不高。
如果中种面团放入了所有酵母，就不用在主面团里加入了。 如果中种面团里只加入了7成的酵母，那么余下的可以在主面团里加入
@@LisasKitchen 谢谢萨姐。想问萨姐用的是那个牌子的干酵母?在wool worths 或者Coles 可以买到吗？
Hi, can I use all purpose flour rather than cake flour?
Please use bread flour or bakers flour instead of all purpose flour and cake flour.
请问如果牛奶换成水面包会硬吗可以做出松软拉丝口感吗
would it be possible to omit milk powder? any substitute ?
You can omit milk powder. Can use condensed milk instead.
@@LisasKitchen if I am to replace the milk powder with condensed milk or milk, may I know what is the quantity to use? Thank you!
Magnifique👏Thank you
萨姐，下次可以分享全麦吐司吗？谢谢🙏
嗯，好滴
谢谢❤️
太累了，有做这个时间买个吃了～
我也默默退了出去，因为没有机器