RECIPE: （6 buns* 85g dough) Bread flour 250g Sugar 35g Salt 3g Instant yeast 3g Milk powder 15g Egg x1 （50～55g） Milk 120g Butter 30g 175°C 23mins on middle lower rack of the oven * *adjust according to condition of your own oven Making process +Tips: Kneading : Rules apply for both hand or machine kneading: 1、Add all the materials except butter and salt. 2、When you see no dry flour around dough, Add in salts.（Add in salt afterward is to avoid to effect the function of yeast） 3、Add butter after the dough forms gluten because the early adding the butter will effect the formation of gluten. Hand kneading process: 1,Mix all the materials except salt and butter, mix well;add salt, mix. Place 20mins,or put in fridge for 30mins, let the dough form some gluten. 2, Add in the butter, knead 15-20mins, until the dough turns smooth on its surface. *it’s suggested to use frozen butter to lower the temps the dough if your place is hot. 3、Divide to 6,shape to balls,relax for 15mins,press the gas out and shape to balls again. *the original bun didn’t undergo the relaxing, press and reshaping. But after my experiments, 4、take the bottom of dough, dig in milk or water, and put sesames on. The the bottom face down, put in baking tray that brushed oil on or on a try with oil paper placed on. Ferment the dough to twice of its size, bake after pre-heat. 5、After you finish, brush butter on the bread when it’s still hot（or milk),in order to keep the surface soft and brighter. 6、However, the retrogradation*** of the one-fermentation bun is faster than twice fermented one.If you can’t finish them on that day,seal it and put in freezer. Put in oven or microwave whenever you need, so you don’t have to worry about the retrogradation anymore. ***: basically is the process that the bread dehydrated and the starch in the bread sentimentalized to make the bread grainy and hard.
Hello, you can try to replace an egg with 4 tablespoons (50-60g) of yogurt. We will also release some bread recipe videos without eggs later, you are welcome to continue watching.
Hello to you!!! Question…..I can ‘t have powder milk….any suggestions???….I m a new subscriber…, please answer to my question……thank you…..Rebeca…Canada
Hello, thank you so much for subscribing! Welcome to my channel! 🤗🤗🌹🌹💖💖 The powdered milk in this recipe can be substituted with 15g condensed milk, or it can be left out.
🙏🥰💖🌹Thank you so much for helping me and for reminding me of your love! I'll try to be careful to avoid spelling mistakes in the future, thanks for the love!
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RECIPE:
（6 buns* 85g dough)
Bread flour 250g
Sugar 35g
Salt 3g
Instant yeast 3g
Milk powder 15g
Egg x1 （50～55g）
Milk 120g
Butter 30g
175°C
23mins on middle lower rack of the oven
* *adjust according to condition of your own oven
Making process +Tips:
Kneading :
Rules apply for both hand or machine kneading:
1、Add all the materials except butter and salt.
2、When you see no dry flour around dough, Add in salts.（Add in salt afterward is to avoid to effect the function of yeast）
3、Add butter after the dough forms gluten because the early adding the butter will effect the formation of gluten.
Hand kneading process:
1,Mix all the materials except salt and butter, mix well;add salt, mix. Place 20mins,or put in fridge for 30mins, let the dough form some gluten.
2, Add in the butter, knead 15-20mins, until the dough turns smooth on its surface.
*it’s suggested to use frozen butter to lower the temps the dough if your place is hot.
3、Divide to 6,shape to balls,relax for 15mins,press the gas out and shape to balls again.
*the original bun didn’t undergo the relaxing, press and reshaping. But after my experiments,
4、take the bottom of dough, dig in milk or water, and put sesames on. The the bottom face down, put in baking tray that brushed oil on or on a try with oil paper placed on. Ferment the dough to twice of its size, bake after pre-heat.
5、After you finish, brush butter on the bread when it’s still hot（or milk),in order to keep the surface soft and brighter.
6、However, the retrogradation*** of the one-fermentation bun is faster than twice fermented one.If you can’t finish them on that day,seal it and put in freezer. Put in oven or microwave whenever you need, so you don’t have to worry about the retrogradation anymore.
***: basically is the process that the bread dehydrated and the starch in the bread sentimentalized to make the bread grainy and hard.
很感謝阿栗的無私教導，從前只要朋友說：這是我做的手做麵包，我都好羨慕。自從，看到妳的影片跟著妳一步一步的做，我居然也會做出好吃的麵包！真的很謝謝妳！讓我多一項技能！
感謝您的厚愛與支持🥰🥰❤️🌹🌹阿栗做這個頻道的初衷就是因為能給身邊的家人朋友分享美食與快樂，這時候的阿栗也是快樂的👍👍👍👍分享帶來的快樂是無盡的，支持著阿栗前進🌹🌹🌹🌹🥰🥰很開心聽到阿栗也能給網絡另一邊的朋友帶來快樂，您的支持是阿栗前進的最大動力
GREAT BAKER
DETAIL EXPLANATION..❤
Thank you for your kind sharing. The recipe is simply good. My buns turned out so beautiful.
Thank you for liking and supporting my recipe🥰🥰🥰❤️ I’m happy to hear your good news
Delicious buns, great recipe, thank you❤❤❤
🥰
食谱：
（6个*85克面团）
高筋面粉250克
糖35克
盐3克
酵母3克
奶粉15克
鸡蛋1个（50～55克）
牛奶120克
黄油30克
175°C
烤箱中下层23分钟
* *每个烤箱火力不同，具体温度请根据自己烤箱适当调节。
制作过程和Tips:
揉面：
不论手揉或者机器揉，添加面团材料的原则，都是1、加入除了盐和黄油外的其他材料。
2、面团搅拌到没有干面粉，初步成团，加入盐。（后盐是避免盐直接接触到酵母，影响酵母活性）
3、等面筋初步形成后再加入黄油，避免黄油过早加入影响面筋形成。
手揉面团步骤：
1、混合好除盐和黄油外所有材料，初步拌匀～加入盐，拌匀～静置20分钟（或冰箱冷藏30分钟），让面团自然形成一些面筋。
2、抓入黄油，揉面15～20分钟。直到面团光滑。
*如果您所处地方气温高，建议使用冰冻黄油降低面温。
3、分成6份～滚圆～松弛15分钟～压扁排气再次滚圆。
*原配方商用面包，只滚圆一次，如果您直接滚圆后放烤盘里发酵，然后烘烤，完全没有问题。但是经过我多次实验对比，发现经过15分钟松弛面团后再次排气滚圆，口感和蓬发力会更好一些。
4、捏住面团底部，粘清水或者牛奶～沾芝麻。然后底部朝下放在涂过油的烤盘。（或者直接放垫了烘焙油纸的烤盘上。面团发酵到到2倍大，烤箱预热后烘烤。
5、烤好后趁热刷上黄油。（或者牛奶也可以）目的是让面包表面保持柔软，更加光亮。
6、一次发酵的面包老化速度相比二次发酵的快，如果您做的面包不是当天吃完，密封后放冰箱冷冻保存，需要吃的时候微波炉加热，或者烤箱加热，依然一样美味，这样就完美解决了面包老化问题。
I love your videos so much: the presentations , the explanations and the music are all very well done. Thank you.
Thank you for your message, this is my greatest encouragement🌹🌸🌹
Thank you so much.. Ali 😊👍
😊🤗❤️❤️
親愛的阿栗, 想請教你发酵是放在室溫就可以嗎? 謝謝你
您好，可以放在25-30°C的室溫發酵的💐💐❤️❤️🥰
Dear Ali, I tried this recipe and they were great. Thank you👍🥰💙
Wow! You are great!
👍🤗🍀😘💖🌹
You’re welcome , I’m sooooo glad to share with you!
@@aliskitchen这面团适合用在制作其它sweet dough 吗？
Super 👍🍔 💙
Thank you for your liking!🙏🤗💖🌹🌸🌷🍀🔆🍬
谢谢很好的老师👌🌹🙏🌹🙏🌹🙏🌹🙏🌹🙏🌹🙏🌹🙏🌹🙏🌹🙏🌹🙏🌹
感恩您的厚愛！
阿栗很榮幸能與您分享我的食譜，能看到大家的麵包出爐美滋滋的消息，阿栗亦感受到分享的幸福與深遠意義。
🙏🥰💖🌹🍀💞
Haiiii...my mentor,do you have a recipe burger wheat bread
阿栗老師您好，我做出來的麵包表面沒有很光滑，總會出現氣泡不知道是什麼原因，其實我已經有做排氣的動作，包括用桿麵棍桿平再塑型，但還是一直做不出你們做的麵包表面那樣光滑漂亮，請教一下您是什麼原因，謝謝～
親愛的阿栗：再次請教跟著妳的視頻製作，基礎發酵跟第一次發酵(都有蓋蓋子）都沒什麼問題，但每次整形後待進烤箱前的發酵都無法膨脹到2倍大，試了很多次回想是不是跟我整型後沒有蓋蓋子或布有關呢？
你好，👍你很棒注意到了這個細節需要注意。
麵包麵團分割好後滾圓，如果滾的不夠緊，發酵容易出現奇怪的形狀。
解決方法可以第一次滾圓後，鬆弛15分鐘，再次排氣滾圓。滾圓的時候特別注意把麵包麵團儘量正正包裹在中心位置。
具體滾圓的細節展示，在我菠蘿包的視頻裡會有展示。
另外，麵包整形完成後，一定請蓋好保鮮袋保濕再發酵，不要讓麵包表皮乾結，也會對麵包形狀有影響。但這只是次要原因。
無法膨脹到2倍大的原因，我想是因為排氣時太過把麵團裡的空氣氣孔排得太乾淨有關。補救方法只有延長發酵時間，等麵包再次發酵到2倍大。
下次可以適當輕柔一些，把大氣泡擀出去，並把邊緣的大氣泡拍掉。
麵包整形，特別滾圓是個很基礎的工作，只要慢慢掌握了力度和方法，以後造型各種花樣的麵包都將更加輕鬆容易。
謝謝阿栗總是第一時間回答栗粉的問題😘
😘🙏💖🌹阿栗很高興盡力盡快回答問題，和你們溝通交流讓我很幸福。🤗🌹
For eggless version
Hello, you can try to replace an egg with 4 tablespoons (50-60g) of yogurt. We will also release some bread recipe videos without eggs later, you are welcome to continue watching.
为什么最后要在面包表面涂层黄油？起什么作用？
你好，最後麵包出爐趁熱塗一層黃油，可以讓麵包更好的保持水分與柔軟，讓表面看起來更漂亮。
商業烤的麵包很多會出品後刷光亮劑，或者調製一些油蜜混合物來保住水份和保持柔軟。
當然，這個是可選的，也可以不塗的。
Hello to you!!! Question…..I can ‘t have powder milk….any suggestions???….I m a new subscriber…, please answer to my question……thank you…..Rebeca…Canada
Hello, thank you so much for subscribing! Welcome to my channel!
🤗🤗🌹🌹💖💖
The powdered milk in this recipe can be substituted with 15g condensed milk, or it can be left out.
Thank you so much for your prompt reply……thank you for all your unique way to show us yours techniques …..Rebeca….Canada
Ali, please take note that there is a spelling mistake -- come from a five-start hotel recipe -- come from a five-star hotel recipe.
🙏🥰💖🌹Thank you so much for helping me and for reminding me of your love! I'll try to be careful to avoid spelling mistakes in the future, thanks for the love!
@@aliskitchen You're welcome as many times I also did that mistake too.
@@rebeccafoo 🙏💖🥰🌹