Thanks for sharing you Milk Rolls, I wonder why you added Lemon juice to the egg wash. I always add in some milk to the egg yolk only. After baked, I love to brush them with some melted butter to make them shinning.
🥰❤️Thank you for your love of my recipes! 👍🌹You are a great baker. Add lemon juice to the egg mixture brushed on the surface of the bread to remove the fishy smell in the egg mixture. There is a very good way to add milk to the egg mixture as you did. And brushing the bread with butter after it comes out of the oven keeps it soft and shiny. It was a pleasure talking to you and I look forward to the opportunity to share more recipes with you in the future.
Thanks for your croissant recipes. I followed wholesale. Very successful. Usually i used the electrical mixer , but today i hand knead the dough. Fantastic. I will try your others recipes.
@@aliskitchen your reply is fast and instant. Truely ppreciated. And BTW may I ask did you do a window pane test after kneading? (Sori, I'm shy to ask).
@@allancyleong8338 Hi it’s totally okay to ask, I’m happy to answer! Yes I did the window pane test. It is good when you can see a bit thick window when you do the test. I knead 10 minutes, I believe you need 8-10 minutes will be fine!
Hello, thank you for your feedback! The kneading time may vary by people, this would be fine. Again, thank you for comment and feedback! I’m always happy to help 🌹🌹🌹🥰🥰
🥰❤️Hello, I am very happy to answer your question. The purpose of adding lemon juice to egg yolk is to remove the fishy smell of egg yolk itself and make the surface of the bread more fragrant.
Halo, fungsi menambahkan jus lemon ke dalam telur adalah untuk meningkatkan bau amis pada kuning telur, dan lemon membuat rasanya lebih segar. Pada saat yang sama, lemon juga dapat membuat kuning telur memiliki efek emulsifikasi tertentu. 🤗🌸💖
I tried this recipe once and the centre of the bun was hollow, i.e. none of that delicious fluffy bread as shown in video. What went wrong? Also, the fillings were all melted. Was this expected? The ones I bought from the store always has a lump in the middle.
Hi, I’m not sure if you are referring to this bread Roll here. But, if the bread roll center is hollow, it’s probably because you didn’t roll it tight enough. You can push the rolled part back a bit then keep rolling, it will make the roll tighter. 🥰🥰🥰 If it’s the BUN, there are two possibilities: 1, you knead the dough piece to large so it leaves a big room in the bun ( between the filling and the outside part). 2, you might leave too much gas in the bun. You probably want to release the gas out from the inside when you are closing the bun. 👍👍👍 For the filling, because I’m not sure what filling you are talking about, so I afraid I can’t give you a definite answer, I’m sorry. 😥❤️
@@aliskitchen thx for your explanation. I was referring to the bun. And the filling , oops I was referring to the coconut cocktail bun. How can I release gas fro the inside? I really appreciate your video. Even though mine didn't turn out as perfect as yours, yet it's always finished in a day in my household, which only happens when they taste good! Thank you again !
Hi, I’m happy to help! You are great because you think a lot when baking, and I’m happy that you family love your bread! For your problem of get the center hollow, you probably want to first, make the filling as close as possible to the surface dough ( make the gap smaller). Then, when you are closing the dun, you might wanna gradually close it, then gently squeeze it a bit, so the gas that potentially exists in the bun will go out.
Gak pernah bosen lihat videomu.....untuk hasil akhir....apa bedanya menggunakan tepung serba guna dg tep protein tinggi....mohon jawabannya.......tmksh
🙏💖🤗Hello, thank you for your liking ! In this recipe, one whole egg and one egg yolk are used. The egg liquid of the whole egg is about 55 grams, and the weight of another egg white is about 35 grams. We can use egg liquid 35+55=85 grams*70%=60 grams of milk, this way to replace eggs. The surface can be brushed with milk instead.
Cảm ơn bạn đã thích của bạn! Tên kênh của mình là Ali’s Kitchen 阿栗的厨房, các bạn có thể copy và đăng tên mình lên để tìm kiếm, cảm ơn các bạn đã yêu mến.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Recipe:
Bread 75g*12
(baking tray 28*28cm)
1 cup =320ml(11oz)
1 cup flour =170～175g
1 tbsp=15 ml
1 tsp =5ml
All purpose flour 480g （2+3/4cup）
Salt 5g （1 tsp)
Milk 240g (240ml)
Sugar 50g (3tbsp+1tsp)
Unsalted Butter 50g (melt)(3tbsp+1tsp)
Instant yeast 5g (2tsp)
Egg*1+egg white *1
（60~65g/egg with shell ）
Surface:
yolk *1
Milk 15g (1 tbsp)
Lemon juice
White sesame (optional)
170°C/190°C
Lowest rack 23minutes
Or
180°C. 22 minutes
تسلم ايدك حبيبتي شكرا جزيلا لحضرتك
Let
非常重要的一点，第一次发起来以后，不要再揉了，直接做成型，进入二次发酵的过程。否则会破坏第一次发酵形成的孔隙结构和面筋连结，二次发酵也会困难。所以第一次发酵之前容器要抹油便于取出来，就不破坏孔隙结构。
這個配方真好！我剛剛試做，完全不輸給市售的麵包，還拯救了我不小心買太多的中筋麵粉。謝謝老師的分享！
非常感謝您的分享與反饋！
看到您的好消息，阿栗十分開心。
阿栗會繼續努力，與您分享更多美味食譜。
😘🙏🍀🌹💖🌸💞
我今天做了这款面包，真的好鬆软又香，不抹上任何东西，就这样吃都已经很好吃了，太赞了，谢谢您分享您的食镨，感恩
阿栗很高興您能做出滿意的麵包💖💖💖食物本身是能給人帶來幸福的，大巧若拙，有時候什麼都不抹，品味本味，也是一種樂趣。阿栗很榮幸能給您帶來快樂🥰🥰🥰
@@aliskitchenI
食谱：
面包75克*12个
(烤盘28*28cm)
1 杯=320毫升(11盎司)
1 杯面粉 =170～175克
1 tbsp汤匙=15 ml
1 tsp 茶匙=5ml
中筋面粉480克 (2+3/4杯）
盐5克 (1茶匙）
牛奶240克 (240毫升）
黄油50克 （1汤匙+1茶匙）
白糖50克 （3汤匙+1茶匙）
即发干酵母 5克 （2茶匙）
鸡蛋1个+蛋白一个
（鸡蛋带壳60～65克每个）
表面：
蛋黄1个
牛奶15克（1汤匙）
柠檬汁几滴
芝麻（随意）
170°C/190°C
烤箱下层 23分钟
（或180°C ，22分钟）
请教您，烤完后就留在烤盘里面冷却吗？
你好，烤好的面包出炉后，尽快从烤盘里取出。以免面包底部因为温差蓄积水份。🥰💖
🥰💖
您如果有网架，可以轻轻倒扣在烤盘上，连网架和面包烤盘一起翻过来，取开烤盘，让面包底朝上稍微晾几分钟，再翻过来正面晾到和手温以下。（这个过程戴好手套防烫）。
也可以直接用小铲从一侧抬着，另一只手辅助扶着一点，轻轻取出面包晾凉。
剛整了，超成功！而且是我第一次整麵包。謝謝你喔。好有滿足感。
👍👍🤗🤗太好了！
🥳💖🌷非常高興能聽到您的好消息，🙏🤗感謝分享和回饋您的好消息！
🥳🌸🌷🌹💖阿栗此刻的幸福感和滿足感和您一樣。
Membuat saya tertarik unt mencobanya......lembut dan bentuknya sempurna...
多謝阿栗小姐，你的視频非常好!
🙏🤗💖🌹🍀非常感謝您對阿栗的喜愛與鼓勵！
阿栗會接著努力，製作更多好的食譜與大家分享！🌻🌹🌸🍀🥳
阿栗很厲害，做的都很簡單也很可口，好喜歡你
🙏🙏🤗🤗阿栗很感恩您對我的厚愛！
❤️❤️感恩支持與鼓勵我的您！
🌹🌹感恩您與我分享溫暖和愛！
我對牛奶過敏，不用黃油和牛奶， 用豆漿和玉米油代替可以嗎？🙏
Thanks for sharing you Milk Rolls, I wonder why you added Lemon juice to the egg wash. I always add in some milk to the egg yolk only. After baked, I love to brush them with some melted butter to make them shinning.
🥰❤️Thank you for your love of my recipes! 👍🌹You are a great baker. Add lemon juice to the egg mixture brushed on the surface of the bread to remove the fishy smell in the egg mixture. There is a very good way to add milk to the egg mixture as you did. And brushing the bread with butter after it comes out of the oven keeps it soft and shiny. It was a pleasure talking to you and I look forward to the opportunity to share more recipes with you in the future.
Hi teacher. May I know what's the purpose of adding lemon juice for the topping?
老师你好, 我今天做这款排餐包、 真的很棒 谢谢老师的视频😘😘
阿栗很为您感到高兴！谢谢您的喜爱与支持，能给你带来快乐是阿栗的荣幸💖💖🥰🥰
做出來質感很鬆軟，謝謝🥰
👍👍🤗🤗很開心看到您用阿栗食譜做出美味的麵包！
🙏🌹💖🌸🍀謝謝您的分享與回饋！
Love all your recipes. Thank you for sharing all your beautiful bread recipe.May I know if it's only one proof for this recipe? Thank you
Welcome back sir, stay connected ❤️your all recipes mind blowing 💐
Thank you so much,dear.🥰🙏💗💗
请问您，在您的食谱里有时用溶化牛油，有时却用软化牛油，这当中有什么區別，希望您能为我解答，谢谢您!
老師，請問您中筋麵粉蛋白質趴數，謝謝您🤗
您好，我用的中筋粉蛋白質是10.6
中筋麵粉麵包口感比較鬆軟，但是蓬發高度沒有高筋麵粉的高挺，不過中筋麵粉麵包也很好吃🤝🤝🤝🥰🥰🥰
再度請教您，我烤到最後5分鐘到時候，上色速度變快。我就降了10度，3分鐘後仍舊上色很快，我怕焦了，就再降10度，最後成果的顏色有控制在我的預期中。如果同樣的事情再發生，我應該降溫，還是在麵包上蓋錫箔紙 比較好？
你好，🥰💖我想是每個烤箱脾氣和火力不大相同。從您的描述上看，應該是火力便猛了一些，下次您可以嘗試降低10度烘烤，同時皮色，調整烘烤時間，或者麵包烘烤位置層數。
Thanks for your croissant recipes. I followed wholesale. Very successful. Usually i used the electrical mixer , but today i hand knead the dough. Fantastic. I will try your others recipes.
Thank you for the comment! It’s great that you find my recipe helpful, and I’m happy you make good croissants out from my recipe! 🥰🥰🌹🌹👍👍
@@aliskitchen your reply is fast and instant. Truely ppreciated. And BTW may I ask did you do a window pane test after kneading? (Sori, I'm shy to ask).
@@allancyleong8338 Hi it’s totally okay to ask, I’m happy to answer! Yes I did the window pane test. It is good when you can see a bit thick window when you do the test. I knead 10 minutes, I believe you need 8-10 minutes will be fine!
@@aliskitchen thank you very much. I hand knead 15mins. Being an elderly I knead very slowly. V slowly. Once again I say thank you.
Hello, thank you for your feedback! The kneading time may vary by people, this would be fine. Again, thank you for comment and feedback! I’m always happy to help 🌹🌹🌹🥰🥰
Thank you for sharing this amazing 👍🏻
Thank you for your liking and comment!🙏🙏🤗🌹🌸💖
我的麵包第一次只有發酵一半，
第二次沒有發酵成功，
我的烤箱180度溫度太高
我有先預熱，
烤出來上面顏色很深，
麵包裡面看似成功的樣子，
烤好之後的口感上有點硬下脆的，
裡面是軟軟的，
請問是哪裡出問題呢？
你好，我根据你的描述觉得有可能是你的酵母失去了部分活性后導致你的面团没有很好的完成發酵。当你在保存酵母时一定要把酵母放在干燥和密封的容器中放在冰箱冷冻室中，每次拿取后尽快把酵母放回冷冻室中保存。還有一點是各家烤箱的脾氣特性不一樣，如果麵包上色太深的話，可以適當把烤溫降低一點，或者是調整一下烤盤在烤箱中的上下層位置，相信經過幾次嘗試后，你就可以做出自己滿意的麵包了🌸
@@aliskitchen 謝謝老師😊😊
不客氣的，阿栗很高興與您分享。
🥰🙏🌹💖
表皮刷蛋黃牛奶液，添加檸檬汁，檸檬汁可用幾滴醋代替嗎？或不加
您好，🤗🌸🍀表皮蛋液可以不加檸檬汁，也可以換成幾滴顏色淺的醋。
檸檬汁的加入，目的是讓蛋黃的一絲絲腥味去除掉，不用檸檬汁影響不大的。
Wow Amazing Recipe 👍👍👍🌹🌹🤞
Thank you for your liking and comment!🙏🥰💖🌷🌹
為什麼要加檸檬汁呢?
很喜欢妳的视频，用手揉面太好了，如果可以用碗来量面粉的比例那就更好了，因为我没有量秤，我相信很多人和我一样没有量秤的。
Hi, I followed the instructions accordingly but the dough is sticky. I m using plain flour. Pls advice. Thank you
Tried n love it. Tq for sharing the recipe.
Thank you so much!🥰🤗🤗
how do i get to search for a particular bread. Cant find names
Thank you for giving the ingredients in English for this lovely recipe
Thank you for your liking and comment!🙏🌹💖🌸
Are you using warm milk? Thanks
Hi, I’m using room temperature milk ( less than 35°C ) , because heat will affect function of yeast.🥰🥰❤️❤️
Hi, may I know why you add lemon juice in your egg yolk to brush the bread? Any purpose?
🥰❤️Hello, I am very happy to answer your question. The purpose of adding lemon juice to egg yolk is to remove the fishy smell of egg yolk itself and make the surface of the bread more fragrant.
@@aliskitchen I see. Sure and noted.
Thanks for sharing.
Take care and stay safe (^_*)
@@emilychin6755 🤗🥰🌻🌻❤️❤️Thank you so much for your love and best wishes to you!
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.
Thank you for your liking and comment. I’m so glad to share with you!🙏🤗🌹💖🔆🌷
可以加果酱吗？我家里的苹果树，每年都有好多苹果，扔了好可惜。想做苹果馅面包
您好，完全可以的，把苹果擦细丝炒熟放凉，裹入面包芯里，非常好吃！
太棒了，好羡慕啊！👍👍🤗🤗💖💖
How many hours should we let the dough ferment?
已尝试 非常松软 制作方便 👍
👍👍🤗🤗🌸🌸
💖🌸謝謝您的分享和回饋！阿栗看到您用阿栗的食譜做出美味麵包的好消息，十分開心！
I made this tonight and it came out delicious! Thank you !
Wow happy to hear the good news from you, you are awesome! My pleasure that you find my recipe helpful! 👍👍👍🥰🥰💪❤️💖💖
Ali , fungsinya apa komposisi olesan roti ditambahkan dengan cairan lemon
Halo, fungsi menambahkan jus lemon ke dalam telur adalah untuk meningkatkan bau amis pada kuning telur, dan lemon membuat rasanya lebih segar. Pada saat yang sama, lemon juga dapat membuat kuning telur memiliki efek emulsifikasi tertentu.
🤗🌸💖
@@aliskitchen terimakasih untuk penjelasannya
期待你的冷藏發酵video 🙏
謝謝喜歡💕以後可能會安排，謝謝您的支持🥰🥰🥰❤️❤️💖💖
Wow worth to watch 🤩🤩🤩 . excellent
我想請問一開始奶油就融化和酵母一起攪拌不會造成酵母發不起來嗎？謝謝🙏
您好，🤗🌸很高興回答您問題，與您無私分享。
黃油提前加入最大的影響是減弱麵筋的形成，所以商業裡一般是把黃油留到麵團出7成筋的時候再加入。
在這個食譜裡，把酵母、牛奶、黃油、糖一起加入，在家庭製作而言，因為製作麵團份量比較少，這樣操作最簡便，經過我無數次實踐，不影響酵母發酵。
對酵母最大的影響的是鹽，所以把鹽放到麵粉後面加入。
影片對沒有廚師機的人太友善啦❤️
謝謝喜愛！
其實做麵包真的不用機器，用手輕鬆也可以做出來美味綿軟的麵包。自家做麵包也可以十分快速容易。🥰💖
I tried this recipe once and the centre of the bun was hollow, i.e. none of that delicious fluffy bread as shown in video. What went wrong?
Also, the fillings were all melted. Was this expected? The ones I bought from the store always has a lump in the middle.
Hi, I’m not sure if you are referring to this bread Roll here. But, if the bread roll center is hollow, it’s probably because you didn’t roll it tight enough. You can push the rolled part back a bit then keep rolling, it will make the roll tighter. 🥰🥰🥰
If it’s the BUN, there are two possibilities: 1, you knead the dough piece to large so it leaves a big room in the bun ( between the filling and the outside part). 2, you might leave too much gas in the bun. You probably want to release the gas out from the inside when you are closing the bun. 👍👍👍
For the filling, because I’m not sure what filling you are talking about, so I afraid I can’t give you a definite answer, I’m sorry. 😥❤️
@@aliskitchen thx for your explanation. I was referring to the bun. And the filling , oops I was referring to the coconut cocktail bun.
How can I release gas fro the inside?
I really appreciate your video. Even though mine didn't turn out as perfect as yours, yet it's always finished in a day in my household, which only happens when they taste good! Thank you again !
Hi, I’m happy to help! You are great because you think a lot when baking, and I’m happy that you family love your bread! For your problem of get the center hollow, you probably want to first, make the filling as close as possible to the surface dough ( make the gap smaller). Then, when you are closing the dun, you might wanna gradually close it, then gently squeeze it a bit, so the gas that potentially exists in the bun will go out.
这个频道的视频做的真的非常好，情不自禁的又停下脚步细细观看一遍，视频已经保存并且订阅点赞，今后会常来学习一下，💯💯💯
非常感谢您的订阅与喜爱！
阿栗很高兴能看到您的评论，受到莫大的鼓励。感恩阿栗一路成长，一路努力的路上，遇到您的喜爱与善意、支持。
🙏🤗🌹💖🍀
Why the lemon in the yolk-milk?
Never saw this before.
Does it add a flavour or something? 😊
Hi, the lemon is to let the yolk smells better, not for flavor. It is okay not to add the lemon👍👍❤️❤️🌹🌹
@@aliskitchen thank you.very clever thinking 😊😊👍
@@ΙωάνναΧαραλαμπιδου-δ2κ it’s my pleasure that helps! This thought is from my experience, I’m happy to share with you❤️❤️🥰🥰🌹🌹
Perfect. It came out so delicious. I will definitely try this. Thanks for sharing
Thank you for your liking!🙏🌹🌸💖🤗
I have made several of your bread recipes and they are sooo good
Thank you for liking and supporting my recipe, I appreciate it🥰🥰❤️❤️❤️
Gak pernah bosen lihat videomu.....untuk hasil akhir....apa bedanya menggunakan tepung serba guna dg tep protein tinggi....mohon jawabannya.......tmksh
你好，我有一个问题想请教你。
我用厨师机揉面，为什么面团越揉越黏? 也希望你可以做一个视频是教如何全程用手揉面。 谢谢你
您好，我的食谱几乎都是全用手揉面团。
手揉面团一般就是前3分钟会黏手，5分钟后或加入黄油后就不会粘的。
我的一般甜面包揉面就是全程10分钟，不超过15分钟，面团揉好出筋后不会粘手。
如果机器揉面，一般揉面10～15分钟。
@@aliskitchen 谢谢你的回复
@@aliskitchen 谢谢你的回复
不客氣的，如果能幫到您阿栗會很高興。🤗💖
I am a vegetarian. What is the substitute of an egg ?
🙏💖🤗Hello, thank you for your liking !
In this recipe, one whole egg and one egg yolk are used. The egg liquid of the whole egg is about 55 grams, and the weight of another egg white is about 35 grams. We can use egg liquid 35+55=85 grams*70%=60 grams of milk, this way to replace eggs. The surface can be brushed with milk instead.
@@aliskitchen your mean to say 60 gm. milk is for use ?
嗯，可以看出真的是普通面粉，只要掌握了核心技术，很多变化都可以达到目的。
🤝🤗🌹💖👍太對了！
请问能用高筋面包吗？
份量是否一样？
谢谢！
How many protien in all purpose flour
Hi, all-purpose flour can be anywhere from 9% to 12% protein. The all-purpose flour I use is 10.5～11% protein🥰💖
想問如果我不用手做麵團用機可以嗎？
你好，完全可以的🤗👍💖🌹
ممنون ازآموزش خوبتون 💓💓
Thank you for your liking!🙏🥰💖🌸🍀🌹
真的好看👌👌太棒了👏👏👏👏👏👏🙏🌹🙏🌹🙏🌹🙏
感谢您的喜爱与评论！
😘😘🌹🍀💖🌸
Me encantó la receta muchas gracias te envío
S
A
Ludos!!!😘
Gracias por darle me gusta a mi video! ¡Lo aprecio! Seguiré trabajando en compartir más recetas. Thank you so much! ❤️❤️❤️🥰🥰
thank you recipe 😘
Thank you for your liking!🙏🤗🌹💖🌸
Can I double this recipe to get more?
Of course you can! As long as your baking tray have enough size🥰🥰👍👍
Your bread flour quality is excellent. Bread flour also matters to prepare pillowy or cottony bread.
Thank you so much! Yeah I agree the understanding for the flours matters on baking! Again, thank you for liking and supporting 🥰🥰🥰❤️❤️💖💖💖
@@aliskitchen 👍
🙏🤗💖🌹
@@aliskitchen i cannot get bread flour in india. Even in amazon also not available ? Feeling very sad ?
@@aliskitchen Since 42 years i am in a cooking field.
請問等麫團發酵2.5倍大要等多久？要放冰箱嗎？可否把已松弛的麪團冷藏，待一星期後再焗？謝！
您好！麵團發酵到2.5倍大，我室溫30～32度，發酵一小時。如果您室溫低可能會久一些。
這個第一次的基礎發酵，可以在冰箱1～4°C冷藏10～14小時過夜發酵，第二天取出來分割、復溫，整形，二發和烘烤。
麵團不建議冷藏太久，在冰箱裡也會發酵過度，麵團發酵過度會變酸。
也不建議冷凍，我們家庭冰箱一般零下十多度的冷凍溫度，冷凍麵團後麵團裡的冰晶會破壞麵筋結構，不同於商業的專業冷凍麵團需要的零下三十幾度的快速冷凍條件。
🥰💖
請問表面的蛋液內加檸檬的作用是？ 謝謝🙏🏻
您好，表面蛋液裡加檸檬可以去除蛋液本身一絲的腥味。🥰💖
ขอบคุณคะที่ทำขนมให้ดู
ขอบคุณมากที่ชอบวิดีโอนี้ค่ะ🥰🥰❤️❤️
很好很棒
🙏🙏🤗🤗💖💖謝謝您的喜愛與鼓勵！
Greetings! I see you have new fun stuff. I watched more of your channel already. Some compilation there i see. Peace!
🙏🤗🌸💖🍀🌻🔆🌷
Thank you dear friends for your love, it is a pleasure to share our delicious bread recipes on my channel.
Wow....it's amazing👍
Thank you for your liking and comment!🙏🌸🤗💖
Can I use golden cloud,sasko or snowflake flour?
谢谢，很好的视频。请问面团做好后(放入烤箱前)要放在什么温度下/多久才能够发酵到两倍? 比如，可以摆放在桌面和室内常温下？秋冬季节，室内温度相对低点，是否要外部“加热”以催促发酵过程？
謝謝您的喜愛！
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，（中途可以更換熱水）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。
🥰💖
@@aliskitchen Thanks for your quick reply! Wonderful, will try.
You’re welcome, I’m so glad to share with you.🤗🌹💖🌹
look so fluffy, must taste good
Thank you for your liking and comment!🙏🔆🤗🌹💖🌸
Булочки классные , спасибо за рецепт !❤❤❤
老師！點解我搓搓麵團，差極都黏手
老师请请问我可以直接用面包机做團吗？是按dough还是bread dough的button
您好，謝謝您的喜愛！
很抱歉我的麵包機和您的可能標示不同些。
您選用只是揉麵的程序就對，不要選用一整個程序。🥰💖
@@aliskitchen、
hello 你好 请问换去高筋面粉是可以的吗？
您好，可以换去高筋面粉的🥰🥰❤️❤️
@@aliskitchen 好的 谢谢回复
❤️👍
使用配方做成的麵包外型很不錯但是乾到吞不下去。
我這個食譜濕度很大，照食譜做出來會很柔軟。硬應該是烘烤時間過長有關係。每家烤箱脾氣不同，請根據自家情況調節。
請問一下酵母要用那一種的呢家裡沒有烤箱用氣炸鍋可以嗎
您好，我用的酵母是即發幹酵母instant yeast,耐高糖類型。
很抱歉，這個麵包阿栗沒有用空氣炸鍋烤過，無法給您準確意見參考，十分抱歉。
🙏🥰🌹💖🔆🍀
老師，謝謝你的分享。我想請問，若我只作6個包，是否按你食譜的分享減半就可以？
您好，谢谢喜爱！
您说的对，所有材料减半即可🤗🌸👍🌸
謝謝老師快速回覆，你太好了❤️
@@ahkuankuan3573 🤗🥰🌹🍀❤️不客氣，很高興與您分享呢。
@@aliskitchen 我也是比例減半制作，現在麵糰非常黏手 😭
@@cy0316 您好，土豆泥加進麵團是會比普通麵團黏一些，主要看麵團狀態決定，如果麵團太過濕軟（這是因為麵粉吸水能力不同導致）您可以添加10～20克麵粉。
如果軟度還可以，就是單純黏手，您也可以手上抹食用油揉麵放沾
I m vegetarian, do you have a without eggs recipes
Can this bread steam?
可以用高筋麵粉嗎？
你好，可以用高筋麵粉的，因為麵粉吸水能力不同，看你麵團狀態如果有不同，可以調整（高筋麵粉一般是添加奶量）10～20克牛奶。
@@aliskitchen 好的，謝謝😇
This is so special👍这太特别了
🙏🤗🌸🌷🌹🌸Thank you for your liking and comment!
This milk bread is so delicious😋😋😋
🥰🌹💕💕🍀🍀
你好，請問天氣比較涼是否發酵時間要長一點等他發
您好，是的。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60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濕。
謝謝
不客氣，阿栗很高興與您分享。🥰🌸
我做了，照你的方法很成功，謝謝
你好！请问你烤面包🍞放在下层 烤箱炉火🔥也是在下面吗？
您好，🥰💖烤麵包我都是上下火一起打開的。
每家烤箱的容量大小不同，上下管火力情況不同，還有烤盤的厚薄不同，麵包大小體積的不同，具體放入哪一層可以調節。一般建議排包放入中下層。或下層。
我這個烤箱下火偏弱，加上這個烤盤比較厚，放入下層合適。如果是相同麵包，薄一些的烤盤我往往採用中下層。
@@aliskitchen 感谢您这么快回复🙏还有一个问题 普通面粉比高筋面粉做面包🍞的口感会松软吗？我的烤箱炉火🔥只有下面一层，今天按您视频配方烤面包偏硬，我是用高筋面粉。
@@chunychu2497 您好，普通麵粉和高筋麵粉做出來的麵包都可以做到鬆軟，不會讓麵包硬的。
如果我的同一個食譜，把中筋麵粉換成高筋麵粉，您可以看麵團狀態後決定，是否添加一點牛奶，一般就是添加10～20克（分次，每次10克），這樣做的原因，是高筋麵粉吸水能力普遍高於中筋麵粉。
麵團軟硬的狀態，很大程度也會決定麵包的軟硬。
@@aliskitchen 謝謝🙏您的回覆！您的宝贵留言我会再尝试👍
@@chunychu2497 🤗🤗💖💖🍀🍀不客氣，阿栗很高興與您分享交流
請問妳使用的速發酵母是高糖還是低糖的呢？ 😮
您好，🥰💖我用到的是耐高糖酵母。一般含糖量8～30含糖量（相對於麵粉）的都建議耐高糖酵母
请问老师 为什么 刷表面 的 鸡蛋液 要 放
几滴柠檬 代表什么意思 谢谢
你好，刷表面的蛋液加入檸檬汁是為了去腥味，如果沒有不加也可以。🥰💖
谢谢老师的答案❤❤❤
@@ahkuantan7455 很高興與你分享🥰🌹💖
老师说的很对，去腥，其实说白了没必要。
@@vooon5510 謝謝您！👍🤗💖加不加檸檬，不是非必要，但會有細微差別，仔細品可以體會到。
请问可以把面团放一晚第二天才放烤箱吗
您好，麵團揉好以後，可以放冰箱冷藏發酵10～14小時，然後第二天取出來接著分割造型和二次發酵。🥰❤️
請問揉麵揉到光滑，需要到拉起來出現薄膜嗎？
您好，不需要拉出薄膜。
手揉麵團10～15分鐘就足夠。麵包通過後期的擀卷會出層次。
咱們家庭做麵包，特別才開始做，不要被薄膜這道坎給阻攔到。
只要麵筋基本夠，其他能掌控充足而恰當發酵、還有整形，烘烤注意預熱烤箱和觀察皮色，做出來的麵包都非常好的。🥰💖
我怎么照着视频做把面给发死了，恒温下好几个小时一点也没长大。
May I ask what yeast should I use? Just made my first cake.
Hi, you don’t need yeast for cakes! But for making breads, I usually use instant yeast (dry yeast)🥰🥰🌹🌹💖💖
Thank you 😊
@@aliskitchen❤ May I ask how long does the dough take?
不要放鸡蛋。。可以放什么取代。。 谢谢 😀
你好，🥰可以用牛奶替代。具体是一个鸡蛋大约用45克牛奶替代，这个食谱里有一个鸡蛋➕一个蛋白，建议用70～75克牛奶来替换这一个鸡蛋➕一个蛋白。
另外，面包入炉之前刷表面也可以换做牛奶，烤出来也非常美味的呢。
@@aliskitchen 好的呀 ! 谢谢你 ! 🙏❤❤
请问师傅，面包烤的时候好好的，为什么放凉了以后面包皮就皱皱的? 谢谢！
您好，麵包烤好後會有個水氣從內向外的散發過程，如果烘烤得當，皮會輕微回皱是正常的。如果回皱太多有可能是烘烤不透，火候或者时间需要再调整，让面包再内芯再熟透一些。
Wawwwwe😋🥰🥰🥰👍🏼👍🏼
Thank you for your liking!🙏🥰🌸💖🍀🍬
请问，是不是你教的面包食谱都能收冰箱隔天再烘？
你好，因為配方不同，麵包體積，酵母含量不同，發酵程度不同，不是每個食譜都適合隔夜烘烤。但是這個小排包是適合的。
提請注意第二天早晨的復溫非常重要，如果室溫太低可以烤箱裡發酵功能35攝氏度，或者烤箱放一碗熱水在旁邊密封復溫麵包。並且每家冰箱冷藏溫度不同，發酵程度可以視麵包發酵速度快慢而適當調發酵和復溫時間。具體發酵完成以麵包體積為准。
其他的一些中大型麵包，吐司之類非常不建議冷藏隔夜二次發酵，那個可以一發在冰箱冷藏可以，第二天早上取出排氣分割桿捲，再來進行二發。
@@aliskitchen 谢谢你的耐心教导
🥰🌹💖很高興能與您分享交流
@@aliskitchen 请问如果我把份量做多了，比如20个，但没时间烘，可以放着多少小时？
@@bobotan9805 你好，💖🌹如果麵包完全整形好，冷藏進行第二次發酵可以冷藏10～14小時，如果完全發酵好，冷藏大約1小時左右還影響不大。（取出來烘烤之前記得充分復溫）
Es sieht sehr lecker aus 😋😋😋😋😋👍
Thank you for your liking and comment!🙏🙏🤗🤗💖💖🌹🌹
Beautiful ❤❤❤
Chị ơi có thể để tên bằng tiếng anh ko ạ😢😢 e là người việt nam không biết tiếng tàu nên không dùng điện thoại khác tìm được kênh ạ
Cảm ơn bạn đã thích của bạn! Tên kênh của mình là Ali’s Kitchen 阿栗的厨房, các bạn có thể copy và đăng tên mình lên để tìm kiếm, cảm ơn các bạn đã yêu mến.
@@aliskitchen cảm ơn chị rất nhiều ạ❤️❤️❤️
謝謝你的分享！
想問一下面团揉了很久仍很黏手，不知道是什麼原因?
另外還想知道麵包焗起後表皮是脆的，是正常嗎? 如果想表皮也軟綿可以嗎?
還有吃起來有點乾，如何令麵包吃起來濕潤一點? 謝謝😋
您好，🥰💖如果揉麵很長時間很黏手，很大可能是因為品牌不同原因麵粉吸水能力有差別的問題。您可以嘗試添加10～20克麵粉，相信能很大程度改善。
麵包剛烤出爐，表皮會有一點點硬，但是等麵包放涼後，麵包內部的水氣散發上來，表皮又會回軟變得柔軟。如果要讓麵包更好保濕和增亮，回軟，可以出爐後趁熱刷黃油。
如果麵包放涼後一個小時還不軟，有可能是因為烘烤時間和溫度的不適宜。每家烤箱脾氣火力會有區別，容量大小不同，所以具體時間需要自己觀察皮色調節。
一般來說，麵包表皮太硬，或放涼也不軟，可能是烘烤溫度太高（裡頂火太近或整體溫度太高），或者火力正常但是烘烤時間太長讓麵包頂面變乾。
結合您描述的吃起來有些乾，我建議您下次烘烤可以嘗試縮短烘烤時間，調整火力或者層數。🥰💖
@@aliskitchen 謝謝🥰
不客氣，很高興與您分享呢。🤗💖
請問如何保存
Zabrdast 🧡💚🤎💚💛🤩🤩🤩🤩
Thank you for your liking!🙏🌸💖🤗🌹
راااائع جدا 😋🥰🔥👌
Melhor canal de pães❤❤❤🇧🇷🇧🇷🇧🇷