Thank you for the recipe,i have experienced the same method once. In Chinese the combining dough is called thangzong and it makes the bread soft. I'm from Indonesia
You put a yellow liquid over the dough. and kneaded it in. Then put it in the oiled bowl. What was the yellow liquid? You do not mentioned what the yellow liquid is! It looks like melted butter. How much did you use?
@@LindaSmith-xz7eyi want to know what that thing is also...didn't see any mention of butter or oil in the ingredients, so I'm waiting to know what the yellow liquid is..
Je trouve cette recette un peu longue , quel intérêt de faire cette pâte blanche avant ? Est ce que le goût est différent ? Le liquide jaune doit être du beurre , on voit encore quelques morceaux pas tout à fait fondus , il faudrait que Roman nous dise quelle quantité , 100 gr ? Ces brioches sont très réussies . Je vous écrit de la banlieue parisienne, vers Disneyland Paris .
The recipe is in the box, you press " more " and the recipe is displayed but they forgot to list the butter that this recipe uses and you can see at minute 4.05 that they are adding it.
Der " Brandteig" ist ein sogenanntes " Brühstück. Es befeuchtet denTeig zusätzlich.( besonders bei Dinkelmehl zu empfehlen. ) Meine Frage : wie lagerst Du diese Brötchen, damit sie 1 Monat lang essbar sind? Das Rezept wäre super für unseren geringen Brotverbrauch ( nur 1x backen pro Monat ..)
This method is known as "Yudane" in Japan and "tang zhong" in China. A method of incorporating allot of water, yet have a dough that is not sticky and workable. We normally form rolls and put them into a loaf tin. You can form it into very delicious cinnamon rolls.
Lo q no entiendo video q después q agrega harina y une formando bollo agrega un líquido amarillo espeso y receta y en el video no dice q es al parecer es mantequilla tampoco se refiere cuantos gramos son
@@marizolpuentes9215He visto lo mismo y no lo incluye en su lista.Es mantequilla derretida y creo calcular que son de 3 a 4 cucharadas.Sería equivalente a 50 gramos de mantequilla sólida.
Recipe looks great! Just wondering what that golden liquid was that you added after you mixed everything up, & how much? That never appeared on screen. It wasnt listed in the ingredients either ~ I assume its butter, but wondering on how much . Thank you!!
Está faltando a quantidade de manteiga derretida que aparece após adição da farinha ,na primeira sova da massa!!!!! E gostaria dessa resposta.... Grata
Thank you so much for telling us what type of bread this is! I shall now find a different site which tells us how much butter is needed, this chef must realise we need correct amount. Loads of people have asked.
Was that butter that was added Chef? It looked very rich in color. It’s pretty neat to watch a Chef with masterful skill. You make it look so easy!!! Thank you for sharing & encouraging your viewers to give it a try!🤷♀️🙏🥰💓💓USA💓
Hallo Roman. Das sieht nach einem sehr tollen Rezept aus. Bei Minute 3.55 gibst du eine Flüssigkeit zum Teig, die leider NICHT im Rezept steht. Das sieht aus wie zerlassene Butter, kann das sein? Und wenn, wieviel sollte man da zugeben? Danke für eine schnelle Antwort. Liebe Grüße Peter
Exelente se ve muy delicioso, y la masa queda muy tersa Felicitaciones Dios te bendiga también sus tiernas manos para de desempeñar la elaboración del delicioso pan Te saludo desde COLOMBIA 💛💙❤️🇨🇴 Mil bendiciones🙏🙏🙏
Maravilhosa, diferente e prática receita, mas senti falta da menção à quantidade da manteiga derretida, que foi acrescentada já no final da sova da massa, quando esta ainda estava um pouco dura, mas com o acréscimo e um pouco mais de sova se tornou super maleável. Não constou qualquer alusão à manteiga, nem no texto, nem no vídeo. Calculo uns 20g. Fora isso, excelente receita, muito bem explicada e com a descrição por escrito não poderia ser melhor. Parabéns!!!
Hola interesante tu vídeo , no conocía de esta técnica , excelente, lo único que no entendí es el líquido que le echaste a la masa antes de colocarlo en el bowl , era mantequilla derretida? Esperaré ansiosa su respuesta gracias
Thx for the recipe.I love the fact that you add the choux pastry. Very adventurous and unusual for me. A bit more complicated than most breads - but I'm not put off by this. To me this means " next level"& super- special. It is super- special by the way. Greetings & love from Singapore.
Türkiye/İzmir Bende ekmeğimi evde yapıyorum. Ekmek tarifinizi çok beğendim özellikle pişirme sonrası görseli muhteşemdi❤ Önerim, önce malzeme listesini yazmanız olmalıdır📝 böyle bir düzenleme yaparsanız hazırladığınız ekmek tarifi çok kişi tarafından uygulanabilir olacaktır.🧑🍳 Emeğinize sağlık 🌿👏
Tous les boulangers disent qu'il ne faut pas que le sel entre encontact direct avec la levure de boulanger, et vous, vous mettez toujours le sel sur la levure ?
Bonjour de France. Votre recette me plaît beaucoup mais vous ne précisez pas la quantité de beurre à ajouter après le pétrissage malgré les nombreuses demandes. Pouvez-vous le faire s'il-vous-plaît que je puisse faire la recette. Merci beaucoup
Hello Roman! Your rolls looks so delicious! Definitely I will make it for my grandkids! Thank you so much for sharing with us ! Best regards from Detroit, Michigan 😊
Bonjour, dès que j'ai vu le résultat de la recette ( le pain cuit) j'ai tout de suite appuyé sur " abonné" et 👍 ... Merci pour la petite astuce que j'ignorais, j'avoue... Ça vous rend crédible car un vrai chef aime transmettre aux autres , alors qu'il y en a beaucoup qui emportent avec eux leur savoir en faisant le dernier voyage , c'est dommage , ça ne fait pas avancer la société... Donc , le mot de la fin : chapeau, chef ! Bonne continuation . 🇩🇿
Gli ingredienti non sono completi. Prima di fare riposare e lievitare il impasto si vede chiaro che hai messo del burro sciolto ma, la quantità non è scritta da nessuna parte, ne in video e ne in la ricetta. Fate attenzione! Ti guardo dal Italia e ho già fatto in passato questo pane, si chiama Tang zhong.
Excelente receta el preparado que se hace antes yo ya hzce tiempo que lo realizo para mi pan de molde g queda de maravilla ,gracias por compartir. Saludos desde Barcelona España 👌👌👌👌
أروع بريوش وأروع طباخ أنا من الجزاير Monsieur vous avez fait un geste, un geste de vous a suffit pour me persuader que vous êtes un excellent cuisinier Chapeau bas monsieur pour tout ce que vous faites
merci beaucoup pour cette démonstration, je tiens à vous faire savoir, ce n'est pas du pain , mais, plutôt une brioche. si je ne me trompe pas, car le pain il n'y a pas de lait, du sucre, et de beurre et d'œufs. Par contre ce que vous avez démontré ça a l'air très bon
Wathcing from Nigeria. I've recently been trying homemade bread but they always have faults😢. This method is so new and uncluttered. I love it and would definitely try it this weekend. I am visiting my girls next weekend at the boarding school and would love to surprise them as well as give them something to look forward to for the coming holidays as we really love bread ❤ Thank you so much for posting ❤❤
So nice! I tried making bread with the used of choux in other word it’s called thangzong. It really helps bread soft after few days. I like the design of your dough. I’ll try to make it like ensaymada. I’m from the Philippines. Thank you for sharing. ❤🙏
Hi, ich komme aus Deutschland,überwintere aber in Spanien!!❤️ Hab die Brötchen gebacken. Ich liebe diesen Teig, aber ich falte ihn nicht mehr hin und her,sondern rolle ihn nur zur Schnecke auf,da die gebackenen Brötchen sonst audeinanderfallen beim Aufschneiden!
Excelente gracias por compartir tus conocimientos!!! Saludos desde Argentina 🇦🇷❤
Thank you for the recipe,i have experienced the same method once. In Chinese the combining dough is called thangzong and it makes the bread soft. I'm from Indonesia
Thank you for the recipe London👌♥️👍🪄🥇
Igen Én is thangzongnak ismerem ! Kenyeret és pékárút csak ezzel készítek !!
You put a yellow liquid over the dough. and kneaded it in. Then put it in the oiled bowl. What was the yellow liquid? You do not mentioned what the yellow liquid is! It looks like melted butter. How much did you use?
@@LindaSmith-xz7eyi want to know what that thing is also...didn't see any mention of butter or oil in the ingredients, so I'm waiting to know what the yellow liquid is..
Je trouve cette recette un peu longue , quel intérêt de faire cette pâte blanche avant ? Est ce que le goût est différent ? Le liquide jaune doit être du beurre , on voit encore quelques morceaux pas tout à fait fondus , il faudrait que Roman nous dise quelle quantité , 100 gr ?
Ces brioches sont très réussies .
Je vous écrit de la banlieue parisienne, vers Disneyland Paris .
자세하면서도 군더더기 없는 진행이 마음에 듭니다.
꼭 해보고 싶어요.
자세한건 레시피를 기록해주셔서 더 쉽게 할수 있을것 같아요.
방글라데시 다카에 거주하는 한국인입니다.
감사합니다~
Liebe Grüße nach Bangladesch ich habe die Brötchen heute gemacht sie sind super lecker.❤
@@antjehering5845 poğaça gibi mi?
The recipe is in the box, you press " more " and the recipe is displayed but they forgot to list the butter that this recipe uses and you can see at minute 4.05 that they are adding it.
Güzel, açıklamalı, tam ölçüleri ile verdiğiniz tarifler için çok teşekkürler. Bende yapacağım. Çok lezzetli görünüyor. 👍👌👏❤️ 🇹🇷
Se ven muy ricos y verdaderamente muy provocativos
Gracias
Der " Brandteig" ist ein sogenanntes " Brühstück. Es befeuchtet denTeig zusätzlich.( besonders bei Dinkelmehl zu empfehlen. )
Meine Frage : wie lagerst Du diese Brötchen, damit sie 1 Monat lang essbar sind? Das Rezept wäre super für unseren geringen Brotverbrauch ( nur 1x backen pro Monat ..)
Mungkin dibungkus rapat dalam kantong plastik dan disimpan di freezer.
Se ven deliciosos! Tengo que hacerlos. Gracias bendiciones desde República🇩🇴
Hola soy Rosangela de Honduras me encantan las recetas de cocina gracias siempre que puedo pongo en. Práctica 🤤
Súper deliciosos suaves,gracias por esas enseñanzas
Super Rezept und köstlich 😋 zum Reinbeissen 👌👏danke aus der 🇨🇭⛑️🧀🏔️
I enjoyed your video. Your demo step by step makes it look so easy. Most important you were calm ... and I think that is the important ingredient..
Terima kasih.
Videonya sangat bagus 👍😍.
Saya dari Batam Indonesia
Brasil! Receita inédita para mim! Nunca tinha visto uma assim! Vou tentar fazer! Obrigada por nos ensinar!
Vc fez?
Sempre faço, vc tb pode com aipim ainda morno, bem amassado, fica delicioso!
Maya oldugu icin tercih etmiyorum ama emeginize saglik guzel gorunuyor
This method is known as "Yudane" in Japan and "tang zhong" in China.
A method of incorporating allot of water, yet have a dough that is not sticky and workable. We normally form rolls and put them into a loaf tin. You can form it into very delicious cinnamon rolls.
Lo q no entiendo video q después q agrega harina y une formando bollo agrega un líquido amarillo espeso y receta y en el video no dice q es al parecer es mantequilla tampoco se refiere cuantos gramos son
Çok güzel beyendim
@@marizolpuentes9215He visto lo mismo y no lo incluye en su lista.Es mantequilla derretida y creo calcular que son de 3 a 4 cucharadas.Sería equivalente a 50 gramos de mantequilla sólida.
@@marizolpuentes9215the thick yellow substance was the flour semi cooked with boiling water called Tang Zhong in China.
Yudane is different from tangzhong. Two different methods of making super soft bread.
Very nice thanks
Me encantan tus recetas porque son fáciles y con ingredientes que todos tenemos en casa!!!
Quanto de manteiga derretida vai na massa depois da farinha?
Ninguém responde
Bekleyince giriyor hatta bol yağda bekletilen katmer hamurları var Türkiye de
How much butter.? You forgot to put it in the recipe. Thank you
30 gramas
20 vs 30 gr butter?
Recipe looks great! Just wondering what that golden liquid was that you added after you mixed everything up, & how much? That never appeared on screen. It wasnt listed in the ingredients either ~
I assume its butter, but wondering on how much . Thank you!!
Hello? 🤗💕 Do you get back to questions from your viewers?
Looks like Butter is not listed
Está faltando a quantidade de manteiga derretida que aparece após adição da farinha ,na primeira sova da massa!!!!! E gostaria dessa resposta.... Grata
They didnt reply.was confuse too
O kadar malzeme kattiktan sonra tabi güzel olur
Parecem apetitosos! 🥖❤
Forma diferente de preparo....
Suas mãos são muito bonitas! ❤ 🇧🇷
Im a filipino but im watching from KSA. I love the way you execute every process. Salute sir😊
Regina maria PARAÍSO DO TOCANTINS ESTADO DO TOCANTINS T.O BRASIL
Esa masa se llama tangzon.yo lo he hecho varias veces y queda genial.😋😋😋
Thank you so much for telling us what type of bread this is! I shall now find a different site which tells us how much butter is needed, this chef must realise we need correct amount. Loads of people have asked.
Was that butter that was added Chef? It looked very rich in color. It’s pretty neat to watch a Chef with masterful skill. You make it look so easy!!! Thank you for sharing & encouraging your viewers to give it a try!🤷♀️🙏🥰💓💓USA💓
Eso mismo me gustaría saber y qué cantidad.
@@rosanagaleano384930g de mantequilla
Apparently this is the secret that the Japanese are hiding, so neither the recipe nor the name and quantity are indicated on the screen.
@@liliamoses223 np
Hallo Roman. Das sieht nach einem sehr tollen Rezept aus. Bei Minute 3.55 gibst du eine Flüssigkeit zum Teig, die leider NICHT im Rezept steht. Das sieht aus wie zerlassene Butter, kann das sein? Und wenn, wieviel sollte man da zugeben? Danke für eine schnelle Antwort. Liebe Grüße Peter
Danke, dass du mir davon erzählt hast!
Ja, ich füge 30 g geschmolzene Butter hinzu
Merci beaucoup pour la quantité de beurre
Sally
1:16 @@RezeptevonRoman
I came here looking for this answer..reading through you asked exactly what I needed to know...thank you ☺
Exelente se ve muy delicioso, y la masa queda muy tersa
Felicitaciones Dios te bendiga también sus tiernas manos para de desempeñar la elaboración del delicioso pan
Te saludo desde COLOMBIA 💛💙❤️🇨🇴 Mil bendiciones🙏🙏🙏
Watching you from Buenos Aires 🇦🇷 Argentina. Thank you for a great recipe.
Maravilhosa, diferente e prática receita, mas senti falta da menção à quantidade da manteiga derretida, que foi acrescentada já no final da sova da massa, quando esta ainda estava um pouco dura, mas com o acréscimo e um pouco mais de sova se tornou super maleável. Não constou qualquer alusão à manteiga, nem no texto, nem no vídeo. Calculo uns 20g. Fora isso, excelente receita, muito bem explicada e com a descrição por escrito não poderia ser melhor. Parabéns!!!
I also wanted to know a couple of things one like you the amount of butter, and the vanilla,was it a powder.
Esse é o segredo 😂😂😂, mas eu creio ser 1 colher de sopa cheia.
Eu costumo fazer tem umas duas colheres de sopa de manteiga.
30g de manteiga
Поздрави от Пловдив България! Приятна рецепта!🎉
Hola interesante tu vídeo , no conocía de esta técnica , excelente, lo único que no entendí es el líquido que le echaste a la masa antes de colocarlo en el bowl , era mantequilla derretida? Esperaré ansiosa su respuesta gracias
yeah.. he didn't say anything and not in the list of ingredients..
What do you use if you don’t have vanillin? Can use vanilla extract instead? Also was that melted butter 🧈 you added to the dough?
@@ednacrafts9979yes,use vanilla extract and it's butter❤
Es mantequilla 😊
Aqui em Atenas, 10/01/24 acompanhando,esta receita especial.
Amanha vou preparar. obrigada por ❤ compartilhar
Hola buenas tardes,tienen una pintaaa estupenda,cuando pueda la probaré .te escribo desde Valencia España.🇪🇦
❤❤❤❤❤ adoro hacer panadería te veo desde Miami usa 🇺🇸 muchas gracias por tu trabajo muy lindos y relajantes tus videos 👏👏👏👏👏👏
💟💐🇹🇷🧏♀️🦋💦🌊,
Thx for the recipe.I love the fact that you add the choux pastry. Very adventurous and unusual for me. A bit more complicated than most breads - but I'm not put off by this. To me this means " next
level"& super- special. It is super- special by the way.
Greetings & love from Singapore.
1:52
Seamănă mai mult a cozonac, dacă umplea cu nucă, cacao este un alt cozonac, dar trebuie să fie foarte bun.
Mulțumesc!
Que es lo que le echa de último cuando ya la masa está echa es mantequilla, aceite o que y que cantidad porque no coloco en la traducción gracias
This looks amazing! I can’t wait to try it! One more type of bread for my family to try. Thank you for sharing!😊
I Love this vedio watching from KSA❤
Thank you❤❤❤
Uma verdadeira obra de arte!!!
É preciso muito amor e dedicação pra fazer esse lindo trabalho com as mãos ❤❤❤❤
Bom dia me pode mandar os engredientes não sei traduzir
Gratidão
🙏🏼
Natalina de France 🇫🇷
Türkiye/İzmir
Bende ekmeğimi evde yapıyorum. Ekmek tarifinizi çok beğendim özellikle pişirme sonrası görseli muhteşemdi❤
Önerim, önce malzeme listesini yazmanız olmalıdır📝 böyle bir düzenleme yaparsanız hazırladığınız ekmek tarifi çok kişi tarafından uygulanabilir olacaktır.🧑🍳
Emeğinize sağlık 🌿👏
Tous les boulangers disent qu'il ne faut pas que le sel entre encontact direct avec la levure de boulanger, et vous, vous mettez toujours le sel sur la levure ?
Love this Japanese style,I’ve used it many times making my breads.
Can i know the recipe how much for melted butter?
@@loveforever317that’s what I would like to know if I’m guessing, it looked like about half of a stick or 4Tbsp
I'm from Malaysia good receipt
Sou do Brasil. Gostaria de saber se posso substituir o leite por agua e fazer com farinha sem glúten
Gratidão pela receita
Ficaram lindos seus pães!
❤❤❤❤❤❤
Bonjour de France.
Votre recette me plaît beaucoup mais vous ne précisez pas la quantité de beurre à ajouter après le pétrissage malgré les nombreuses demandes. Pouvez-vous le faire s'il-vous-plaît que je puisse faire la recette. Merci beaucoup
I do agree with you.
Il l'avait dit dans ses premiers commentaires c'est 30gr de beurre
Austalien/ deutsch
Moze li srpski ?
Excelente...es un proceso pero el final es Gratificante.GRSCIAS por COMPARTIR
Videá pozerám zo Slovenska z mesta Bratislava. Ďakujem Ti za výborný recept
Ich finde wie du es machst sehr gut ,koche sehr viel nach. Danke dir vom ganzen Herzen ❤️
Bună ziua. Eu sunt Dorina din România.,.Vă mulțumesc aceasta rețetă .Este prima data când Văd acest clip al dvs.❤❤❤
Parece ótimo!!!
Hello Roman! Your rolls looks so delicious! Definitely I will make it for my grandkids!
Thank you so much for sharing with us !
Best regards from Detroit, Michigan 😊
Magnifique merci pour toutes ces belles recettes france
Normandie
Gracias, muy lindo
Desde Argentina
Bonjour, dès que j'ai vu le résultat de la recette ( le pain cuit) j'ai tout de suite appuyé sur " abonné" et 👍 ... Merci pour la petite astuce que j'ignorais, j'avoue... Ça vous rend crédible car un vrai chef aime transmettre aux autres , alors qu'il y en a beaucoup qui emportent avec eux leur savoir en faisant le dernier voyage , c'est dommage , ça ne fait pas avancer la société... Donc , le mot de la fin : chapeau, chef ! Bonne continuation . 🇩🇿
Deu água na boca
Do Brasil, parabéns pelo pão 🍞, parecem saborosos 👍
Gli ingredienti non sono completi. Prima di fare riposare e lievitare il impasto si vede chiaro che hai messo del burro sciolto ma, la quantità non è scritta da nessuna parte, ne in video e ne in la ricetta. Fate attenzione! Ti guardo dal Italia e ho già fatto in passato questo pane, si chiama Tang zhong.
Hello , did you get a answer back about the butter, several people have asked about it but no reply.
@@gildagarbuttwyer4534 non mi si apre la risposta.
30 gramas de manteiga
ABAJO INDICA QUE ES
30 grs..... de MANTEQUILLA..
Dankeschön für das Rezept ! Die Brötchen schmecken bestimmt sehr lecker 😋
I really enjoyed your recipe; it was very simple and looks delicious. 💯✌
Excelente receta el preparado que se hace antes yo ya hzce tiempo que lo realizo para mi pan de molde g queda de maravilla ,gracias por compartir. Saludos desde Barcelona España 👌👌👌👌
Deutschland - super Rezept
desde ARGENTINA UN CURIOSO,muchas gracias por ofrecernos tu tiempo de enseñar
Hola muy buena receta, lo hace al pie de la letra.Muchas gracias.Le escribo desde Chile
Hola, sóc de Menorca!
Exalent!
Atentament Joana
Foarte corect, intodeauna aluaturile facute cu faina oparita, își mentin prospetimea mai multe zile .👍
أروع بريوش وأروع طباخ
أنا من الجزاير
Monsieur vous avez fait un geste, un geste de vous a suffit pour me persuader que vous êtes un excellent cuisinier
Chapeau bas monsieur pour tout ce que vous faites
Terima kasih Chef, resepnya sangat bagus dn pasti enak dn lembut akan saya coba membuatnya, salam sehat dn sukses 😊😊
merci beaucoup pour cette démonstration, je tiens à vous faire savoir, ce n'est pas du pain , mais, plutôt une brioche. si je ne me trompe pas, car le pain il n'y a pas de lait, du sucre, et de beurre et d'œufs. Par contre ce que vous avez démontré ça a l'air très bon
Desde Argentina gracias por compartir tu receta ! Se ve delicioso !
Amei a receita vou fazer, obrigada
Moro no Brasil na Cidade de Araçatuba interior de S.Paulo Agradeço
De qualquer maneira demorado ou não, toda receita é uma terapia,prá mim quanto msis contato com a massa,melhor 😅
Brasil... Obrigada por partilhar...
I'm watching from Thailand. I love to eat every kind of bread . Like your recipe so much but I want to know what kind of flour do you use ,Thanks.❤
Hola desde mar del plata Argentina,y me encanta tu receta!!! Se ve delicioso ❤
Nunca habia hecho pan, este seara mi primero, gracias por compartir!!!
Hola soy de Argentina 🇦🇷🇦🇷🇦🇷🇦🇷 gracias por subir las recetas en castellano ❤
GRACIAS POR COMPARTIR TU RECETA SALUDOS DESDE ARGENTINA
Good morning thank you for your video. I’m from Perth Australia
Muchas gracias por compartir esta receta. Se me antojo. Saludos. ❤
Houston,Texas. U. S. A.
Саг болун!!!Алла тагала сизе саглыклыклы берекетли омурлер берсин иншалла 🤲🙏 Мая дайза.Ашгабат Туркменистан ❤
Hola se ven deliciosos y suaves felicitaciones un abrazo desde mi bella COLOMBIA
Boa tarde, tudo bem? Falo do Brasil, e estou amando suas receitas, muito obrigado ❤
Amei a sua receita.Irei faze_la em breve.Sou do BRASIL❤❤❤❤
Maravillosa receta continua asi
Wonderful great job
Lo voy a probar. Gracias desde Argentina !!!!😅
Hermosa receta. Felicitaciones tratare de hacerla
Wathcing from Nigeria. I've recently been trying homemade bread but they always have faults😢. This method is so new and uncluttered. I love it and would definitely try it this weekend. I am visiting my girls next weekend at the boarding school and would love to surprise them as well as give them something to look forward to for the coming holidays as we really love bread ❤
Thank you so much for posting ❤❤
Wow, that’s so sweet! Your girls will love the surprise! Happy baking! 🥳
Nu știu cât este această metodă japoneză,dar în România este folosită frecvent pentru cozonaci în special.🙏💝😘
Te sigo desde Córdoba a Argentina; me encantan tus recetas
So nice! I tried making bread with the used of choux in other word it’s called thangzong. It really helps bread soft after few days. I like the design of your dough. I’ll try to make it like ensaymada. I’m from the Philippines. Thank you for sharing. ❤🙏
Ótima essa receita de pão estou no Brasil pão maravilhoso obrigada
Thank you for sharing this recipe and method of baking bread! Can't wait to try this. Many thanks. All the best to you.
Olá amigão. Sou do Brazil. Vou fazer essa receita. Obrigado.
I'm from Utah, USA - THank you for sharing!!
Me encanto tu receta gracias ❤❤🎉
Holaaa soy de Cuba. Me encantó tu preparación. 😊
ME ENCANTO .SOS PROLIJO Y TRATAS LA MASA CON DELICADESA ..TE DECEO MUCHA SUERTE ..🍆🍅🌾🌶🍅☘🌿🍅🍆
I'm in Mississippi USA. I loved your video!
I am in Tupelo & I definitely will try this recipe.
Thank You, Chef, for sharing with us.
تسلم هالايادي ياشيف والله شي بشهي الله يبارك
Hi, ich komme aus Deutschland,überwintere aber in Spanien!!❤️ Hab die Brötchen gebacken. Ich liebe diesen Teig, aber ich falte ihn nicht mehr hin und her,sondern rolle ihn nur zur Schnecke auf,da die gebackenen Brötchen sonst audeinanderfallen beim Aufschneiden!
First time seeing your videos from New Orleans, Louisiana, USA. You make it look so easy!
Oi! Muito prático! Uma maneira diferente de fazer pão. Obrigada por compartilhar.
Amei sua receita ❤ Roman. Aqui é do Brasil.
Vou fazer para meus netos! Divinópolis, MG.Brasil.