食譜& Recipe (ENG) ⬇️⬇️ 食譜： 烤盤28*28釐米 麵團： 126克*4個 高筋麵粉260克 （或中筋麵粉270克） 室溫牛奶150克 雞蛋一個（留一勺15克刷表面） 白糖30克 鹽3克 酵母3克 無鹽黃油30克 表面： 全蛋液 無鹽黃油8克*4條 白糖 烘烤： 烤箱預熱15分鐘 185°C 26分鐘 Tips: *雞蛋帶殼65克，不帶殼蛋液55克，留下15克刷表面，實際使用蛋液大約40克。（40克蛋液也可以用35克牛奶替換） *手揉麵團約10分鐘。 Recipe ： Tray:28*28 cm Dough ： 126g*4 Bread flour 260g （or all-purpose flour 270g） Room temperature milk 150g Egg*1（leave 15g for surface ） Sugar 30g Salt 3g Instant yeast 3g Unsalted Butter 30g Surface ： Egg liquid Unsalted Butter 8g*4 Sugar Baking ： *Preheat oven 15 minutes in advance 185°C (or 365°F) 26 minutes Tips: * Eggs with shells are 65 g, and egg liquids without shells are 55 g, leaving 15 g to brush the surface. The actual use of egg liquid is about 40 g. ( egg liquid 40g can also be replaced with milk 35 g) *Knead the dough by hand for about 10 minutes.
I’m really happy to hear that, you are such an amazing baker! 👍👍👍👍It’s always a pleasure to share the good food made by own hand with the love ones❤️❤️❤️🥰🥰🥰
I love your channel. Its very useful for me, an amateur baker. I learned alot from your baking way you've presented in your vlog. Thank you so much 💯💯💯
Thank you so much for liking my channel! I'm so excited to share my delicious recipes with you and happy to be able to share some bread making skills 🙏🤗🍀💖🌹
Hi, tried the recipe but my dough always end up very sticky. I tried hand knead and machine also the same thing. Kneaded for more that 1 hr plus but still the same? Is there something I did wrongly? I used all purpose flour.
Hi, Ali. l had tried some of your bread recipes, and turn out well, though some of my bread shaping is not as good as yours, but the taste is superb. .Thanks for sharing your recipes, wishing you and family a wonderful weekend.💕💕
🤗🍀🌹💖🔆🌸Hi,Thank you so much for sharing your good news and feedback with me! Seeing your comments will make my whole weekend happy! Wish you a happy weekend too
Hi Ali I am your new watcher , I like your channel no nonsense, and also thanks a lot for you to take so much time to do these to show everyone. I have a little question about it. If I don't use egg to this video will the bread still comes out so soft like yours ? thanks in advance.
Hi Ali, thanks for the video. I’m trying out your video . May I know how long did you take to knead the dough? I find the dough very sticky to handle if kneading by hand. Thanks .
🥰💖Hello, if the bottom of your bread is not dark enough, or the bottom of the bread is not crispy enough, it is likely that the heating pipe at the bottom of your oven is not hot enough. You might try placing the loaf pan one level lower, taking care to preheat the oven well before starting to bake.
Buenos días, Maestra, los voy a hacer, me encanta con ese queso en el corte, que ricoooooos, gracias, saludos, desde, Costa Rica, Centro America, bendiciones.
Hi Ali, I love this bread and I used to bought it for tea. I had followed your recipe to make the dough two times but it didn't work. I had followed your recipe for others bread and it turned out very good but not this one. The dough didn't fermented as it should be and it's very sticky, even though I add flour to it. Btw, I was using kitchen aid to knead the dough. Please help me!
Hi, I think this is a two-pronged problem. 1⃣️Fermentation problem. First of all, leavening has nothing to do with kneading, and many no-knead recipes can also make very fluffy bread. It cannot be fermented, which is often related to the activity of the yeast. You can pay attention to the shelf life of your yeast. For the preservation of dry yeast, it is recommended that after opening the bag for use, the rest of the yeast should be sealed and stored in the refrigerator or freezer. If stored at room temperature, dry yeast will lose most of its viability after more than twenty days. Or direct contact of the yeast with salt will also make the yeast less active. 2⃣️ The humidity of the dough in this recipe is not very high, so it should not be too sticky. If it is too sticky, you can add 10-20 grams of flour to improve, because the water absorption capacity of flour in many places will be different. I very much hope that the suggestion I give you will help you. But I haven't seen your dough and can't be sure if that's the case.
@@aliskitchen Thank you for your reply. Too bad I threw away the unsuccessful dough. I'll try to use an unopened yeast (7 gram each sachet) when I start. Thanks again.
You are welcome, I’m so glad to share with you. The yeast I bought came in a large package of 500 grams. Every time I bought it, I opened it and divided it into small bags, and used ziplock bags to hold about 50 grams each. I freeze all the yeast in the freezer, seal the yeast again immediately after each use, and put it back in the freezer to freeze, so that it has good activity for several months. I hope my experience can give you some help.
@@aliskitchen thanks again for your tip. Too bad I don't know how to send you the pictures of my cocktail buns that I learned from you. My friends and family are so astonished when they saw them n ate them. ❤️
食譜& Recipe (ENG)
⬇️⬇️
食譜：
烤盤28*28釐米
麵團：
126克*4個
高筋麵粉260克
（或中筋麵粉270克）
室溫牛奶150克
雞蛋一個（留一勺15克刷表面）
白糖30克
鹽3克
酵母3克
無鹽黃油30克
表面：
全蛋液
無鹽黃油8克*4條
白糖
烘烤：
烤箱預熱15分鐘
185°C
26分鐘
Tips:
*雞蛋帶殼65克，不帶殼蛋液55克，留下15克刷表面，實際使用蛋液大約40克。（40克蛋液也可以用35克牛奶替換）
*手揉麵團約10分鐘。
Recipe ：
Tray:28*28 cm
Dough ：
126g*4
Bread flour 260g
（or all-purpose flour 270g）
Room temperature milk 150g
Egg*1（leave 15g for surface ）
Sugar 30g
Salt 3g
Instant yeast 3g
Unsalted Butter 30g
Surface ：
Egg liquid
Unsalted Butter 8g*4
Sugar
Baking ：
*Preheat oven 15 minutes in advance
185°C (or 365°F)
26 minutes
Tips:
* Eggs with shells are 65 g, and egg liquids without shells are 55 g, leaving 15 g to brush the surface. The actual use of egg liquid is about 40 g. ( egg liquid 40g can also be replaced with milk 35 g)
*Knead the dough by hand for about 10 minutes.
代人中
8 months had passed, I finally made this bread successfully for my kid . Thank you Ali!!❤
I’m really happy to hear that, you are such an amazing baker! 👍👍👍👍It’s always a pleasure to share the good food made by own hand with the love ones❤️❤️❤️🥰🥰🥰
老师好 第一次向您学做這牛油面包 大成功 好香好好吃喔 這也是我的最爱 感恩您的细心教导 ❤
感謝您的厚愛與支持❤️🥰🥰❤️❤️很高興聽到您的好消息👍👍👍🥰🥰
阿栗老師，我最近才學做麵包，看了很多人的視頻，唯獨你的最简單明瞭昜做，還留下食譜，太謝謝了。
阿栗老师你的面粉配方真的好软，我己经做成功了，好开心😊
感謝您分享好消息與我！
阿栗很感謝也很高興看到您的分享與反饋！
😘😘💕💕🌹🌹🙏🙏
真的是太好吃了，簡單明瞭，今天做了2次，準備當明天的早餐了，我們家好久都沒買麵包了，阿栗 謝謝您……
👍🤗🌹感謝Jill對阿栗食譜的厚愛！
好開心看到您做出這些美味麵包的好消息！
烘焙路上，我們一起同行，有分享，有快樂。
🤗🍀🌸🌹💖🔆🍬🌷
好讚的食譜，講解及視頻清楚易懂，跟著做成功率很高，太棒了，好好吃喔😋謝謝
感謝您的厚愛！
看到您好消息，阿栗深感分享的幸福。
🙏🌹🥰💖🍀🔆🌸
非常好吃，简单操作，会重复再烤。非常感谢，超级喜欢你的频道❤❤
非常感謝您對阿栗的厚愛！
👍👍🍬🍬好高興看到您的好消息！感謝您分享這份快樂！
🙏🤗💖🌸🌹🌹
阿栗會繼續努力，與您分享更多美味食譜！
老师好呀 我刚刚完成任务那是-----又再一次把面包做成功了 而且家人们都称赞我的面包越做越好 感谢老师的教学 👏👏👏😍
很讚！好開心看到您的進步與成功！
麵包是這樣，只要有心體會，做一次有一次經驗積累，對於麵包手感和麵團理解會更進一步。
很高興我們在烘焙路上一起分享，快樂著。🙏🤗🍀🌹💖🌸🔆🌷
阿栗老师，谢谢你。
我做好多次了，超好吃，孩子们都喜欢🙏。
阿栗老师谢谢你的食谱!❤ 第一次做这个面包 成功了。谢谢你的细心 教导的视频。🙏🙏🙏
感謝分享與反饋您的好消息！
阿栗很高興與您分享！看到您消息，亦感受到分享帶來的更多的意義。
🥰🙏👍👍
謝謝老師讓新手的我也能一次就成功的做出美味的麵包❤
太厉害啦！居然一次成功了，加了肉松更好吃了！❤
太讚了！👍
肉鬆加進去成為豪華版本，肯定超級無敵了！
感謝您和阿栗分享您的好消息！
🤗🌹🍬🍀🌷🔆
老師，謝謝你的教學，第一次做已經成功了！❤😋😋
太棒了👏👍🤗🤗
感謝分享反饋您的好消息！
阿栗很高興能與您分享呢！
每次看見妳揉面團，造型，看得待別開心😂😂😂❤
感谢您的厚爱与❤️🥰🥰🥰您的支持是阿栗前进的最大动力💐💐🥰🥰🥰
谢谢你佳宝妈妈，跟着你终于学会做面包啦，你的方子非常精准但又可以自由伸缩，让我对发面有顾虑的人做出了这么好吃😋的面点，谢谢你，祝福新春快乐🎉🎈🎊
谢谢你喜欢阿栗的厨房，和阿栗的食谱与面包！
祝福您新年快乐，平安喜乐！
🥰💖🌹🍀🙏
剛剛做了，真的超簡單又好吃，小孩秒殺，大感謝啊
👍🤗💖🌹好開心看到您的好消息！
阿栗感謝您分享這份快樂！
祝您週末愉快呀！🔆🍬🌹💖
Good !! 🎉!! Many types of bread you show, now show what to eat with it? One by one video on it if possible. Thank you friend😄. 🙏.
昨天做了这个面包食谱，超级无敌好吃👍
👍👍🤗🤗🌹🌹💖💖🙏🙏
超级开心看到您做出这个美味的面包！
感谢您的分享与反馈！阿栗更加有动力继续努力，和大家分享更多美味食谱。
😋🥯🍞🍩🥨🥐🥖🔆
老師謝謝妳的辛苦教導，很詳細，太棒了。
阿栗好高興與您這樣喜歡麵包的朋友分享！
感謝您的厚愛與留言！
🙏🥰💖🌹🌸🍀🌷🍬
I love your channel. Its very useful for me, an amateur baker. I learned alot from your baking way you've presented in your vlog. Thank you so much 💯💯💯
Thank you so much for liking my channel! I'm so excited to share my delicious recipes with you and happy to be able to share some bread making skills
🙏🤗🍀💖🌹
@@aliskitchen So wonderful, you are!
🙏🤗🍀💖🌹
好吃，不算太复杂。我放了杏仁酱，紫薯泥，面包上加了椰丝不是白糖。出炉后好看也好吃。和bakery 卖的有一拼！
谢谢您的喜爱！
感谢您分享和反馈这个好消息和这份幸福！
👍👍🤗🤗🌹🌹💖💖🥰🥰
Yummy 😋 I can using canned cream corn 🌽 for this recipe.Thx chef
Thank you for liking and supporting ❤️❤️🥰🥰🥰 it’s a great idea for the corn🥰🥰❤️❤️❤️
这款面包太喜欢了😋一定很好吃👍材料简单且容易操作😘谢谢你每次无私分享给大家👏👏超贊👍👍
感恩Chuny 的厚愛！
阿栗非常高興與您分享我的這些美味食譜，給和我一樣熱愛麵包熱愛生活的朋友們。
🙏🤗🔆🍬🌷🌹💖🌸🍀🥖🥐🥯🥨🍩🍞🥖
Thanks❤
形がめっちゃ綺麗！！✨すっごく美味しそう…！
愛してくれてありがとう！ 親愛なる友よ、よい週末を。🙏🤗🍀🌹💖🔆🌸
I like your recipe so much ❤
Thank you so much for liking and supporting ❤️❤️🥰🥰
謝謝阿栗老師
今晚照著一步一步做，做起來真的超好吃的，（除了底部有點焦以外）對於新手的我終於不失敗了，請問老師這樣是不是把底火溫度調低一點呢
太漂亮了，謝謝老師，看著都想吃了。我一定會試做的。
謝謝喜愛！期待您的好消息！這個麵包做起來很簡單，美味100分的，大力推薦好吃😋🤗🌹🌹💖🌹
請教栗老師：麵團的折疊處理手法是否必需完全按照你的呢？因為我用我自己的方法-四面向內折疊，做出來的麪包似乎沒有你的麪包有層次感。
Hello, may I ask how come it takes much longer than an hour to proof? Say almost 4 hours?
Miss 无盐黄油可以换成玉米油吗
Hi, tried the recipe but my dough always end up very sticky. I tried hand knead and machine also the same thing. Kneaded for more that 1 hr plus but still the same? Is there something I did wrongly? I used all purpose flour.
欣賞你有創意👍👍👍💖🤩
感謝您的喜愛！🙏🥰💖🌸
謝謝分享
謝謝您的喜愛🥰🥰🥰
شكرا لك حبيبتي وصفة حلوة ممكن اعرف نوع الفرن 😊
💐💐❤️❤️❤️🥰🥰
@@aliskitchen ❤️
@@aliskitchen لو سمحتي ممكن صورة الفرن
Que delicia de pan!!! Me encantó la receta!! Gracias por compartirla
i love your recipe, not too many and the amounts of bread are just nice.
Thank you for your liking and comment!🙏🥰🌸🌷💖🌹
烘烤中，已是满屋飘香❤❤❤
老師：因為我年紀大了！不想吃太多糖，我在最後是撒上芝麻！也非常好吃喔！謝謝老師！真的很簡單易學！謝謝老師！
非常感謝您的喜愛與評論反饋！
阿栗能夠與您分享我的美味食譜，非常榮幸與幸福。
感謝您的厚愛！
祝福您週末愉快！🙏🤗🍀🌹💖🔆🌸🍬
@@aliskitchen 是我們要謝謝老師，常提供很好的食譜教我們做麵包！謝謝老師
感恩相遇！
阿栗很高興能遇到和我一樣喜歡麵包的朋友們。一起分享、交流和快樂著。🤗🍬🔆🌸💖🌹🌷
My best friend, Made an excellent video. I really liked it. Beauty is extraordinary. Thank you very much for the video.
Do I need to knead the dough till it pass the windowpane test? Tq
Hello, there is no need for a window glass test. It is recommended to knead the dough by hand for about 10 to 15 minutes. Add butter at 5 minutes.
Yum! you always bake the tastiest and fluffiest looking bread!
Thank you for your liking and comment!🙏🍀🤗🌹🌸🌷
Hi may I know how many grams for each bun weight thank you
Thank you! Wonderful recipe , the bread is fluffy !
Thank you for your liking and comment!🙏🤗🌸🌹💖👍🌷
Well done! 👏🏻
🙏🥰💖
請問雞蛋過敏的人換成亞麻仁粉可以嗎？謝謝☺️
老師早安 哇真美味啊
Miao Miao週末好！
謝謝您的喜愛！
祝福您週末愉快！🙏🤗🍀🌹💖🌸🔆
Do you have Chinese Mantou recipe ? Thanks
Hi Ali, I really like all your videos. Easy and simple. Show all the steps clearly. Thank you all your time and effort.
Thank you so much for your love of Ali's recipe! Thanks for your message and encouragement.
🙏🤗🍀💖🌹
@@aliskitchen 🎊🎊🎊🏅🏅🏅🎉🎉🎉
🌷🥰💖🔆🌹🍀🌸🍬🥨🥯🥐🍔🥖🍞
請問1.不用柔出薄膜嗎? 有沒薄膜差別在那呢? 2. 馬上吃好吃且軟，但放涼幾小時後，裡外都硬了，不像面包店賣的，放一天，裡面也不發硬，請問這又是為什麼呢😔😮
商用配方有添加改良劑
Awesome recipe. Thanks for teaching.
Thank you for your liking and comment!🙏🤗🍀🌸💖🌷🌹
Hi, Ali. l had tried some of your bread recipes, and turn out well, though some of my bread shaping is not as good as yours, but the taste is superb. .Thanks for sharing your recipes, wishing you and family a wonderful weekend.💕💕
🤗🍀🌹💖🔆🌸Hi,Thank you so much for sharing your good news and feedback with me! Seeing your comments will make my whole weekend happy! Wish you a happy weekend too
請問阿栗老師，為什麼您在和麵的時候，有時使用已經完全融化的奶油，有的時候使用軟化的奶油，這有什麼差別嗎！
Que delicia de pan!!! Me encantó la receta!! Gracias por compartirla
¡Gracias por tu amor a mis recetas! ¡feliz fin de semana! Queridos amigos.🙏🤗🍀🌹🔆🌸🍬🥨🍩🍔🍞🥯🥐🥖🌷
可以介紹一下您的烤箱嗎？最近想買
马上就试试，谢谢您了
🤗🙏🌹💖🌸🍀很高興與您分享。
糖這麼多嗎？
我來了!!老師好久不見!!螞蟻特攻隊來報到了!!這款深的螞蟻人喜愛!!尤其上面灑的糖~一直說:媽媽再多一點!!媽媽再多一點!!!!!
🤗🤗💖🌹😄😄
好高興看到以涵和螞蟻特攻隊的消息！
這是一個快樂的週末！想像螞蟻人寶貝的快樂，真的療癒了生活中所有的平淡。
🥖🥐🥯🥨🍔🍞🍩🍬🔆🍀💖
週末好，以涵，也替我問候螞蟻寶貝們週末愉快，健康快樂！
你好，我跟你做的牛油鹹麪包，萛是成功的。但為何起模时会黐厎，望賜教
您好，如您所思，確實這樣盤底塗油或墊油紙。👍🤗💖🌹
@@aliskitchen 謝过老師無私分享。
不客氣的，阿栗很高興與您分享。🤗🍀🌹💖🔆🌸
😲 it's very.......goooood
Que perfeição ❤
Hi Ali I am your new watcher , I like your channel no nonsense, and also thanks a lot for you to take so much time to do these to show everyone. I have a little question about it. If I don't use egg to this video will the bread still comes out so soft like yours ? thanks in advance.
Di nuovo una splendida ricetta brava complimenti grazie per averla condiviso 😋😋👍👍🙋♀️
Grazie mille per i tuoi Mi piace e commenti! Cari amici, vi auguro un felice fine settimana!
🙏🤗🍀💖🌹🔆🌸🍬🌷🥐🥯🍔🍩🥨🍞
@@aliskitchen felice settimana anche a te🌞👋
阿粟老师，今天做了这个面包，我把牛奶换成室温水，面团很黏手，请问是不是我换成水就要减水的份量?
Thanks for sharing. Very delicious. But the amount of sugar and butter are a bit high.
Thank you for your liking and comment!🙏🥰💖🌸🍀🌹🌷
谢谢教道❤👍
老师，第一次发酵时间太短了，没有发酵成功就继续揉了，第二次发酵可以延长时间吗？现在正在做
你好，第二次发酵看状态为宜，如果第一次发酵不足，第二次发酵会慢一点。看体积能有两倍大。轻轻按一下面包侧面，有一个小坑会缓慢回弹就可以。
This is the buns I have been waiting for from teacher...tq so much for sharing
Thank you for your liking and comment,dear friend.🙏🥰🍀🌸💖🌹
@@aliskitchen hopefully teacher will have a fans group in FB one day. Thank you so much 🥰💖
黄油放进去,揉到升天
Hi Ali, thanks for the video. I’m trying out your video . May I know how long did you take to knead the dough? I find the dough very sticky to handle if kneading by hand. Thanks .
空气炸锅可以做吗？
Easy to do and very yummy 😋
Thanks for sharing 🙏🙏
It would be great if all the recipes have title/name
Thank you for your liking and comment!If you like this bread name“”Butter bread ”,I’m so glad to share with you.
How long must I knead after adding the butter? Tq
Hello, I knead the dough for about 5-8 minutes after adding butter to the dough, you can knead for this time or 10 minutes
🥰💖
دمت گرم علی آقا👏👏
💐💐🌹🌹
我想知道黄油可以融化后和面粉一起放进去吗
您好，面团里的黄油可以这样的。🥰💖
My best friend, Excellent video! Keep it up! I had to see the full video, as always, Keep it up! +thumb up3!
The bottom of my bread was completely different from yours after baking, it didn't have a crunchy look. Would you tell me how it work. Many thanks
🥰💖Hello, if the bottom of your bread is not dark enough, or the bottom of the bread is not crispy enough, it is likely that the heating pipe at the bottom of your oven is not hot enough. You might try placing the loaf pan one level lower, taking care to preheat the oven well before starting to bake.
@@aliskitchen thank you so much😘😘
太匪類了，可是不這樣子怎麼會好吃呢。以前在台灣常常買這種麵包來解饞。相思不如懷念，趕快來做做看比較實際
😄👍🌸💖🌹🍀
Guau!!! Se ve riquísimo 😋😋😋 muchas gracias por compartir 😊
Thank you for your liking and comment!🙏🥰🌸🍀🌹🌷💖
Love it and I will try it. Thank you Ali. I follow you!👍🌟🌟🌟
Welcome to my channel,dear friend! Thank you for your liking and comment!🙏🤗🌸💖🌹🌷🫶🥨🥖🍞🥐🥯🍩
首先謝謝你的指導 我焗出嚟的面包顏色樣子都好好 但食時（口嚼時面包口感有點黐牙！）是什麼原因呢？
您好，黏牙可能烘烤還差了一點火候，沒有完全熟透，您可以嘗試時間或者溫度調整幾分鐘，和烤箱充分提前預熱好，這兩方面注意。
🥰💖
老师，我很喜欢您的食譜，也試过您多种食譜，但是关于鸡蛋的份量我不能 确定因每粒鸡蛋的重量不一样希望您能告诉正确的重量，谢谢。。
您好，謝謝您的厚愛！
大部分情况下，我的一粒雞蛋帶殼是65克，去掉殼後蛋液是55克左右。有時候留下來一點刷表面，一般就是留下15克來刷表面。
如果您的雞蛋大小和我的不同，不足部份可以用牛奶補齊。
我大部分食譜裡，標題下的描述欄裡和置頂評論都會有詳細註解和一些各種方面提示的Tips，如果有需要歡迎查看。🤗💖🌹
@@aliskitchen 谢谢你的回复
我有两个问题，1，请问面粉里可以不放糖吗？2，面团揉好后可以放到冰箱过夜吗？第二天再拿出来进行下面的操作。
您好，感谢您的喜爱！
面粉里的糖属于比较清淡的，如果您想减糖，最多可以减少10克。面团里的糖不止是增添甜味，还有助于给予酵母营养帮助面团发酵。
面团揉好以后可以放冰箱冷藏发酵一夜，做基础发酵。第二天取出来分割造型，二次发酵和烘烤。
🤗🌹💖🌸
Buenos días, Maestra, los voy a hacer, me encanta con ese queso en el corte, que ricoooooos, gracias, saludos, desde, Costa Rica, Centro America, bendiciones.
¡Gracias amigos de Costa Rica por sus likes y comentarios! ¡Ten un excelente fin de semana!🙏🤗🌸💖🌹🔆🌷🍬🍀🍔🥖🥯🍩🥐🥨🍞
請教最後的奶油+糖粉可以改用塩嗎？或者不加糖？
您好，最後的糖可以換成其他的，比如蔥碎和鹽、或著蒜蓉和鹽、或著單是鹽。
表面的黃油可以減量，但不太建議審略，沒有黃油就不能幫助麵包割口完美炸開。並且能讓表面有個黃油脆殼。
當然如果很介意黃油的話，表面刷完蛋液割口後也可以直接烘烤，這個麵包主體是非常柔軟美味的。😘🙏
我不敢吃蔥蒜，奶油是ok的，只灑點塩可以嗎？會不會變味？
您的麵包色香味俱全，做的太棒了！謝謝分享🙏
謝謝您的喜歡！💗😘🌹🍀🙏
可以的，您可以放上黃油後少量撒一點鹽粒，或著不撒鹽粒，都很美味的。這款麵包也是我個人非常喜歡並且二刷三刷無限次重刷多次製作的麵包，期望您也可以擁有同樣的美味與快樂🎉
阿栗老師，謝謝您那麼快回覆我。
今早看了幾個您的麵包視頻都很棒！尤其是“分層奶油麵包”，等精神好就來學著做做看，我相信老公和孫子一定都愛吃的。
我住在美國佛州，這附近買不到中式口味的麵包，必須開車到Orlando 才有台灣的西點麵包店，而我的手又沒有力氣，所以只能學點簡單的方法，您的免揉麵包真的太好啦！希望能成功！
@user-kc2kn2cl5d 感謝您的厚愛！祝福您全家平安喜樂！
阿栗很高興能和您分享這些食譜。
😘🙏💗🌹🍀
今天弄了这个面包😂
請問豆漿或堅果奶可以取代牛奶嗎？謝謝！
您好，可以的，等量替換就可以。如果豆漿或堅果奶裡有糖，您可以看情況適當減少一點點麵團裡糖的用量。🥰💖
感謝回覆喔！👍👍 來試試看！
请问我的面团好粘，不能成团，只好再加了2，30克的面粉，才勉勉成团，是面粉问题吗？
不过成品还不错，就不知道隔天如何。因为都消灭掉了。哈哈😄
您好，我不太確定您的麵團黏手程度，第一可以提前注意的，是揉麵黏手是個動態過程。一般正常來說，揉麵開始三五分鐘之內黏一些，慢慢開始會變乾一些。三五分鐘後加入黃油後，揉入黃油後麵團就會又軟又不黏手。這種情況下不用再多加麵粉。
另外一種情況，麵粉品牌不同吸水能力不同，可以添加10～20克麵粉，不建議添加太多。
另外一方面麵包保存的問題。
關於麵包的保存，我一般建議麵包烤好後徹底放涼，留出當天吃的。 把改天吃的密封後冷凍保存。 這樣麵包可以保存很多天。 需要吃的時候取出來，噴水復烤幾分鐘，麵包新鮮如初。
之所以這樣做，有兩個原因。
第一、冷凍零下的溫度可以最大程度上避免澱粉自然老化速度。 （注意不是冷藏）
第二、自家烤麵包，不加入麵包改良劑之類商業常用的添加劑，來保濕和防腐。無添加即的麵包無法做到商業的常溫保濕。
🥰💖
感谢您的详细解释。
我会继续努力。
谢谢你的详细解释。我会继续努力， 。
阿栗很高興和您一起快樂做麵包，一起分享交流。😄💖💖🍀🍬🔆🌷
請問是否可以配方裡加一點奶粉增加麵包香味呢？謝謝
您好，可以加入一點奶粉的，奶香味會更濃一些。建議不要超過20克。同時牛奶量添加5～10克來平衡麵團濕度。🥰💖
謝謝妳
🤗🌸🌹🌷💖不客氣，阿栗很高興能與您分享。
Podrías ponerlo en español los ingredientes y el procedimiento xfis
請問老師，面團發烤完有事不能即時焗，可以如何處理？
您好，我不太确定您是第一次发酵还是第二次发酵完成，如果是第一次發酵完成，可以拿出麵團來把氣泡拍掉，放入冷藏。如果是麵包整形完成，目前这个情况只能放入冰箱冷藏，但冷藏後可能膨脹裡會有影響，並且不能冷藏太長時間。🥰💖
非常喜歡您教的手揉麵包們，請問這裏最後配黃油的糖可以換成鹽嗎？想吃咸口的。。。
您好，可以換成鹹黃油不要加糖，或者換成大蒜黃油醬也非常不錯的。🥰💖
謝謝分享！🙏🤗🌸💖🍀
我在瑞士住的，室溫只有20度，發酵不能在30度，是否要時間長些作補償？
🥰您好、如果您所在地室溫較低，發酵速度會慢一些。您或許可以嘗試兩種方法促進發酵速度的加快。
1、把麵團或麵包放入烤箱的發酵功能，大約32～35度，基礎發酵1小時，第二次發酵50分鐘左右。
2、如果烤箱沒有發酵功能，可以把麵團或麵包放入烤箱裡，不用開啟電源，在烤箱裡同時放入一小碗熱水，（中途可以更換）關好烤箱門，創造一個密閉和溫暖的發酵環境。
我通常在麵包上會先蓋一個保鮮袋，這樣是為了讓麵包表面保存濕潤，防止表皮乾結。而後會蓋上一塊幹的棉布，是為了保溫，和增加密閉性。事實證明，我用下來這樣會讓麵團得到很好的保溫性。
老師，我多次嘗試後終於成功了，感謝你！但想問一下，麵團發酵後，準備拿起時，會像氣球一樣洩氣，是發酵過度嗎？當我剪開放牛油時也是塌下了
太棒了！👍🤗🌹💖
好開心看到您的好消息！
感謝喜愛與留言。
麵團如果是第一次發酵，發酵後取出來麵團裡的氣會跑出來的，這也是需要必要的整形前的一個排氣過程。
如果說，麵團還沒有取出來的情況下，具體發酵的時間還需要結合您當地的室溫來判斷，最終看麵糰發酵的體積，和麵包發酵的體積。第一次麵團發酵後，手指沾麵粉在麵團上戳個洞，洞口不塌陷不回縮就是剛剛好。第二次麵包發酵好，麵包表面（或側面）可以用手輕輕按壓，可以按出一個淺淺的小坑，小坑會緩慢回彈即可。發酵好的麵包會感覺很輕盈。
這是我的經驗和你分享，希望能為妳提供一些幫助。
من فضلك اطلب منك الترجمة للعربية ايضا تسلم ايدك ويعطيك الف عافية شيف
阿栗妳好，這款麵包可以在前一天晚上發酵3次直接放冰箱，第二天早上再直接剪開中間加黃油下去烤嗎？想給小朋友早上吃熱呼呼的麵包欸
您好，基礎發酵麵團可以在冰箱裡冷藏，但是建議普通來說整形和第二次發酵在室溫下，這樣麵包膨脹力會很好，烤出來的麵包蓬鬆度好。如果做好第二次冷藏發酵，感覺麵包爆發力比室溫下的麵包相差一大截。
🥰💖
我們家麵包都是烤好以後放涼，裝袋子密封，冷凍凍硬，可以保存很多天。吃的時候取出來微波爐叮30～50秒，或者噴水復烤幾分鐘，一樣熱呼呼鬆軟美味，還很新鮮的。🥰💖
請問如果氣炸鍋，溫度和時間要用多少呢？
您好，感謝您的喜愛！非常抱歉阿栗沒有用空氣炸鍋烤過這個麵包，暫時無法給您準確建議。
🙏🥰💖🌷
老師，為什麼麵團揉了一小時還是黏手的？我的手快斷了！最後我也讓麵團發酵看看效果。唉
您好，揉麵一般就是10分鐘左右（我一般會標注在置頂評論和題目下方的描述欄的食譜裡給出參考時間。建議10～15分鐘，最多不用超過20分鐘。麵筋不足也可以做出麵包來的，比如很多免揉麵包也完全可以做出柔軟蓬鬆的麵包。麵筋充足只是讓麵包組織更加細密和讓麵包高度更佳。
揉麵黏手不要揉那麼長時間，揉太久如果麵筋搓斷還會讓麵包組織粗糙。
🥰💖
但是揉10分鐘，做不了你的效果，完全是黏手的
正常揉麵8分鐘以後肯定是不黏手的。黏手，不完全和揉麵有關係，也不是說揉麵多長時間就不黏。
也有另外的可能是你麵粉品牌吸水能力偏弱，這樣多加10～20克麵粉就可以解決。
液體一開始不要全加
我也是黏手
後來買了蛋白質含量13%的改天再試試
Hi Ali, I love this bread and I used to bought it for tea. I had followed your recipe to make the dough two times but it didn't work. I had followed your recipe for others bread and it turned out very good but not this one. The dough didn't fermented as it should be and it's very sticky, even though I add flour to it. Btw, I was using kitchen aid to knead the dough. Please help me!
Hi, I think this is a two-pronged problem. 1⃣️Fermentation problem. First of all, leavening has nothing to do with kneading, and many no-knead recipes can also make very fluffy bread. It cannot be fermented, which is often related to the activity of the yeast. You can pay attention to the shelf life of your yeast. For the preservation of dry yeast, it is recommended that after opening the bag for use, the rest of the yeast should be sealed and stored in the refrigerator or freezer. If stored at room temperature, dry yeast will lose most of its viability after more than twenty days. Or direct contact of the yeast with salt will also make the yeast less active. 2⃣️ The humidity of the dough in this recipe is not very high, so it should not be too sticky. If it is too sticky, you can add 10-20 grams of flour to improve, because the water absorption capacity of flour in many places will be different.
I very much hope that the suggestion I give you will help you. But I haven't seen your dough and can't be sure if that's the case.
@@aliskitchen Thank you for your reply. Too bad I threw away the unsuccessful dough. I'll try to use an unopened yeast (7 gram each sachet) when I start. Thanks again.
You are welcome, I’m so glad to share with you.
The yeast I bought came in a large package of 500 grams. Every time I bought it, I opened it and divided it into small bags, and used ziplock bags to hold about 50 grams each. I freeze all the yeast in the freezer, seal the yeast again immediately after each use, and put it back in the freezer to freeze, so that it has good activity for several months. I hope my experience can give you some help.
@@aliskitchen thanks again for your tip. Too bad I don't know how to send you the pictures of my cocktail buns that I learned from you. My friends and family are so astonished when they saw them n ate them. ❤️