Thankyou so much your video give so much benefits to make watcher be smart and has full ideas of useful things , i want to try re cook your creation receipes of breads
Ali Lao Shi, I seen some recipe they said the fully kneaded dough before proofing cannot be too high temp, ideally is below 25 celcius, itherwise will affect the texture is it true ? I stay in hot and humid country the indoor temp can’t be as high as 28 to 30 celcius. Thanks for you advice
Boa tarde lindo lindo trabalho. Que pães mais lindos. Vc surpreende sempre a cada dia apresenta trabalhos de uma verdadeira artista é assim que a veio. Muito obrigada por compartilhar suas maravilhas . Muito muito sucesso a vc. Saúde e Paz a vc e família. Deus te abençoe.
😘😘🙏🙏🤗🤗👍👍🌹🌹💞💞🌈🌈🍀🍀🫶🫶Muito obrigado pelo seu amor! É uma honra e um prazer ver seus comentários e incentivo novamente! Desejo sinceramente a você e sua família que saúde, sorte, felicidade, carinho e felicidade sempre os envolvam.
Teacher, Thank you for sharing. Can you show me what brand flour are you using? I m using pizza bread flour, but not come out fluffy as good as it shown, what is percentage of the liquid? Thank you so much.🙏
Hello, thank you very much for your love and support! The flour I use is Japanese flour, the brand is “Casarine”. Generally speaking, bread made from Japanese bread flour is usually softer and more delicate. But in the past, I often used flour from other countries. Last year, I often used bread flour bought at Costco in Canada, and it was also very easy to use. If you use pizza flour, the protein content is usually relatively medium. If you can use flour with a protein content higher than 10.5% or preferably higher than 11% for making bread, the bread will be easier to produce gluten, and the volume of the bread will be relatively small. Puffed and soft. 😘😘🌹🌹💞💞
👍👍🤗🤗🙏😘🍀🤗💞🌹Thank you so much for your love and encouragement! Your idea is great! Ali will be included in the video list, waiting for the right time, and look forward to sharing it with you!
Hello, 🤗👍🌹💞when I rolled out the pumpkin filling and garlic bread, the length was about 25 cm when rolled out into a tongue shape. The folded and rolled out size is about 7 cm wide and about 25 to 30 cm long. When rolling, please be careful not to wrap it too tightly. In addition, when I rolled out the meat floss roll bread, it was about 10 cm wide and 20 cm long. After placing the fillings, I rolled it out to about 7 cm wide and about 30 cm long. After braiding, it was about 25 cm long.
🙏😘🍀💞🌹🌈Thanks for the support from our German friend Ulli! Thank you very much for your encouragement and likes! Ali sincerely wishes you all the best, good health and happiness!
Your recipes look seriously delicious. May i know what brand, type of flour you use?
太好了老師你又有新作，自從學了您做面包之後幾乎都沒有買過，每次去派對朋友都指定要我帶面包，太謝謝你了。
感謝您的分享和反饋！
阿栗好高興能看到您的好消息！
烘焙麵包的快樂和溫暖，並且分享後的幸福感，只有親手做的人能體會。
阿栗很感激您分享這份快樂給我！
阿栗會繼續努力，和大家一起分享更多美味的食譜！
🫶🫰😘💞🙏🍀🌹🤗👍👍🌈🌈🍀🍞🥯🥖🥨🥐
阿栗老師👍👍👍🌹🌹🌹真棒感恩有妳我受益好多🙏🙏🙏💪💪💪
感恩您對阿栗的厚愛和支持！
阿栗能和您分享，是福氣。
感恩能和大家一起互相支持、鼓勵和一起成長進步。
🌹🤗🙏🍀💞🌈🥐🍞🥯🫶🫶
我自看你视频学会了一些简单的面包制作方法，现在基本上家里吃的面包都是自己做，做面包有疗愈的功能，大家一定要试试。
太美了♥️♥️♥️♥️♥️
Thankyou so much your video give so much benefits to make watcher be smart and has full ideas of useful things , i want to try re cook your creation receipes of breads
亞栗老師你的麵包像藝術品，從跟你學做麵包現在越来越有興趣，再沒有到商舖買麵包，家人都讚跟了一位好老師，越来越進步。謝謝你。想請賜教：如果不用牛奶，用水，效果如何呢？水的份量又係多少？❤❤
感恩您的厚愛和鼓勵！
😘💞🌹🙏🍀🌈
阿栗很高興能看到您的好消息！謝謝分享和反饋！
如果不用牛奶，用水就100克牛奶✖️0.9=90克水量這樣來換算。在實際操作過程中，阿栗對比後感覺可能牛奶量的92%來換算水比較適合。用水做出來的麵包表皮會更加薄一些，包體更加輕盈，但就會少了一點點細微的牛奶味。
商業操作裡很多也是用水來製作（但同時也添加奶粉或者煉乳、或著淡奶油whipping cream來增加奶香風味）。我覺得您也可以借鑒一些這個方法來參考。
@@aliskitchen
感謝您的厚愛和鼓勵！
🙏🤗🌹💞👍🍀🙏
老師，good morning！感謝你的回覆，給我長知識了，❤❤
Ali Lao Shi, I seen some recipe they said the fully kneaded dough before proofing cannot be too high temp, ideally is below 25 celcius, itherwise will affect the texture is it true ?
I stay in hot and humid country the indoor temp can’t be as high as 28 to 30 celcius.
Thanks for you advice
Thanks a lot
谢谢阿栗老师的分享.家人又有好吃又健康的面包了、
自从看了老师的视频.我学会了做各款式的面包.感恩❤❤❤
祝老师周末愉快,幸福安康❤❤
感谢您的厚爱和支持！
阿栗很高兴能再次看到您的鼓励！感恩！
诚挚祝福您和家人周末快乐，喜乐平安！
阿栗亦期待您做出美味的面包，和我们深爱的家人一起分享！这是您的幸福，亦是阿栗的幸福。
感恩！
🙏🙏👍👍🤗🤗💞💞🌹🌹🍀🍀🌈🌈
谢谢老师的祝福❤❤❤
請問高筋麵粉使用何種廠牌？
謝謝！！
Bravissima spettacolari questi panini 👍👍👏👏
😘💞🌹🙏🍀👍Thank you for liking my recipe, I appreciate it, hope all the best for you
New subscriber,ur bread its amaze me ❤thank you for sharing your talent😊looking forward to make this recipe❤ God bless
Boa tarde lindo lindo trabalho.
Que pães mais lindos.
Vc surpreende sempre a cada dia apresenta trabalhos de uma verdadeira artista é assim que a veio.
Muito obrigada por compartilhar suas maravilhas .
Muito muito sucesso a vc.
Saúde e Paz a vc e família.
Deus te abençoe.
😘😘🙏🙏🤗🤗👍👍🌹🌹💞💞🌈🌈🍀🍀🫶🫶Muito obrigado pelo seu amor! É uma honra e um prazer ver seus comentários e incentivo novamente! Desejo sinceramente a você e sua família que saúde, sorte, felicidade, carinho e felicidade sempre os envolvam.
好強的老師
感謝您的厚愛和鼓勵！
阿栗誠摯祝福您一切順遂，平安喜樂！
🙏😘🌈🌹💞🍀🤗🫶👍
Great reset, I love your videos ❤
😘😘🌹🌹💞💞Thank you for liking my recipe, your support is my motivation to thrive
老師，如果我只做一半量，是否全完將所有材料減半就可以？
是的，將所有原料減半就行了。
阿栗老师，您好！ 您这盘面包太 吸引人了😊。可否告知烘盘的尺寸吗？感谢您！
感謝您的喜愛！
這個麵包烤盤我用的28釐米的正方形烤盤，三能牌的，質量很好，我已經用了15年還是防沾功能很好，很推薦給我的所有朋友。
您的烤盤如果尺寸大於這個烤盤一點會更好（長✖️寬的總和大於這個28*28更好），這次食譜用這個烤盤稍微擁擠了一點。
感谢您阿栗老师 5❤您哦
老師好！請問是用那種cheese?
感謝您的喜愛！
我用的就是普通超市裡買的powdered Cheese ,沒有標明是那種Cheese。您可以採用Parmesan cheese (grated)那個也可以，如果Parmesan cheese的比較濃郁的味道不喜歡，也可以用白芝麻替換（沾芝麻之前麵包表面刷水或者噴水）也可以。
流口水👍
感謝您的喜愛！阿栗很高興和您分享！
😘🙏🍀💞🌹
请回黄油可以改成橄榄油吗？为了健康😩
您好，阿栗更建議用味道清淡的食用油，比如玉米油或者其他味道清淡的油，和奶香主題更加貼合。
當然如果堅持用橄欖油做出來相信效果也很好的，我雖然沒有嘗試過橄欖油做這個食譜，但相信也許會別有風味的。😘🍀💞🌹👍🤗
Teacher, Thank you for sharing. Can you show me what brand flour are you using? I m using pizza bread flour, but not come out fluffy as good as it shown, what is percentage of the liquid? Thank you so much.🙏
Hello, thank you very much for your love and support! The flour I use is Japanese flour, the brand is “Casarine”. Generally speaking, bread made from Japanese bread flour is usually softer and more delicate. But in the past, I often used flour from other countries. Last year, I often used bread flour bought at Costco in Canada, and it was also very easy to use. If you use pizza flour, the protein content is usually relatively medium. If you can use flour with a protein content higher than 10.5% or preferably higher than 11% for making bread, the bread will be easier to produce gluten, and the volume of the bread will be relatively small. Puffed and soft.
😘😘🌹🌹💞💞
Thank you !!
I appreciate it. love your videos ❤, will continued watching your video.
Thank you for sharing. I really like your technique. Can you show me how to make the bread with the custard filling?
👍👍🤗🤗🙏😘🍀🤗💞🌹Thank you so much for your love and encouragement! Your idea is great! Ali will be included in the video list, waiting for the right time, and look forward to sharing it with you!
❤❤thank you for sharing!
Quá Ngon❤🎉Cảm ơn tác giả.
Looks yummy 🥰
漂亮又美味的麵包~讚！流口水了！謝謝教學！請問如果不加黃油味道如何？
感謝您的喜愛！阿栗很高興能和您分享！😘💞🌹🙏🍀😘
如果把黃油換成味道清淡的食用油也是可以的，也很好吃，奶味會比黃油的稍微少一點，但食譜裡加了奶粉的原因也是具有奶香的。
@@aliskitchen 感謝妳的回覆！
@阿咩-b2b😘🍀💞🤗🌹不客氣， 阿栗很高興和您分享！
good good good good
🥰🤝🌷
Wow,nice difference shape of bread folding.Thx chef
🙏😘🌹💞👍🍀🤗
老師你好，想請問，麵包做好後，有時會質地粗糙乾，有點硬，為何會這樣
您好，很抱歉阿栗無法看到看到您的全過程，只能按照經驗來和您分享。
一般麵包做好後有點硬的因素有很多。比如麵粉吸水能力過強（調整奶量）、
如果麵筋揉不到位，就是麵筋出來不夠。這樣會導致麵包質地比較粗，沒有筋骨來支撐膨脹大的體積。
還有可能第二次發酵未充分（1.5～2倍大體積，用手指輕輕按壓麵包坯子，有手指印緩慢回彈）。
還有可能是烤箱預熱未夠，低溫長時間烘烤或著烘烤時間過長，麵包烤乾。
請问 老師要开店嗎 肯定好好生意 🎉🎉🎉🎉
亞栗老師早上好，又有一問題：我現在香港，天氣热，發酵麵包沒問題，做出好成績回饋你。但在澳洲天氣凍8度以下，酵母在温水下也發很慢，加入麵粉後麵團很难發起，怎辦？請賜教😅😅
抱歉才看到您的消息！
感謝您的喜愛和支持！
天冷的時候，我試過把烤箱先預熱一兩分鐘，關掉烤箱加熱開關，然後用手（注意安全）小心伸進烤箱中間試一下溫度，比手溫熱一些，感覺就像有一點泡溫泉的那個熱度，這時候把麵包胚子或者麵團放進去，關起來發酵。中途隔二十多分鐘半小時觀察，把麵包取出來反復操作兩次就基本發酵完成。這是我以前用過，也比較好用的方法。
另外聽過有北方朋友，把面盆放入墊有電熱毯的被子裡發酵，還有利用熱水袋幫助創造溫暖小環境的辦法，您也可以參考一下，我覺得蠻可行的。
十分感謝你的回覆！🙏🙏解决了我的困難，祝你平安！喜悦！
Yuuummy.. Terima kasih
🙏💞🌹😘🍀🌈Thank you for liking my recipe, I appreciate it, hope all the best for you
請問阿栗老師紅豆餡是幾克呢？
很抱歉我忘了標註，紅豆餡料可以用30～35克都可以，我用的35克。😘💞🙏🍀👍
请教一下老师，每次发酵都很久，是不是第一次发酵一定要发酵2倍大吗？
感謝您的喜愛！
第一次發酵如果在溫度25～30°C左右，一般發酵50分鐘到一小時左右。一般情況下，第一次發酵充足的話，後面麵包整型好以後第二次發酵會非常快速順利蓬鬆。麵包烤出來也就很蓬鬆。
還有一種特殊情況，就是不需要發酵太快影響後面整型的，比如可頌麵團，第一次發酵就不需要太發足，因為需要預留時間給多次的擀卷整型過程。
同時提請注意：
如果第一次發酵很慢，第一就需要排除酵母活性是否好的問題。很多新手不清楚酵母的保存注意事項，而導致酵母失活發酵很慢。
建議買回來的幹酵母，打開袋子使用後密封，密封好以後立即放入冰箱冷凍保存，這樣可以最好的保持酵母的活性。應該完全避免室溫開袋保存酵母，在室溫開袋下，酵母很快失去活性。
@@aliskitchen谢谢❤
@@aliskitchen酵母是面粉的百分之多少.我用的是Costco的大包装酵母😊
@yuanyuan1833 不客氣🤗🌹🙏💞
您好，每個食譜酵母量不定的，根據麵團中麵粉，糖、油、鹽的比例來調整，也會根據氣溫來調整。一般情況下、甜麵包的酵母是麵粉的1%左右。
請問老師奶粉可用 “咖啡奶粉” 代替嗎？我想馬上學做？謝謝！
您好，奶粉在這裡是為了增添奶香味，可以省略不用，或著添加15克煉奶來替換。
很抱歉我不太確定您說的咖啡奶粉是不是咖啡伴侶，咖啡伴侶那個材料成分不是奶粉，不太建議用呢。
是咖啡伴侶, 多謝您回覆,我是新手想跟您學做麵包, 已經跟您學了幾種, 家人都喜愛, 很有成功感, 您的步驟很清楚, 我會跟著您學。十分感謝！❤
@winniechan5644 感謝您的厚愛！
很高興能和您分享！
阿栗期待更多您的好消息！
🙏😘🌹💞👍🤗🍀
@winniechan5644 感謝您的厚愛！
很高興能和您分享！
阿栗期待更多您的好消息！
🙏😘🌹💞👍🤗🍀
讚！❤❤❤
感謝您的喜愛和鼓勵！😘😘🙏🙏🌹🌹🍀🍀💞💞🫶🫶🌈🌈
Lao Shi when yo roll te dough to put the filling, what is the dimension of rectangle dough like ?
Hello, 🤗👍🌹💞when I rolled out the pumpkin filling and garlic bread, the length was about 25 cm when rolled out into a tongue shape. The folded and rolled out size is about 7 cm wide and about 25 to 30 cm long. When rolling, please be careful not to wrap it too tightly. In addition, when I rolled out the meat floss roll bread, it was about 10 cm wide and 20 cm long. After placing the fillings, I rolled it out to about 7 cm wide and about 30 cm long. After braiding, it was about 25 cm long.
@@aliskitchen thank you so much for your kind advice
请问可以用面包机揉面团吗？
您好，完全可以用面包机揉面的，比手揉省力很多的。注意就是盐在面团初步成型后再添加，黄油在揉基本光滑后再添加会更好些🤗👍🌹💞
@@aliskitchen 为什么盐要较迟才添加？不可以和其他的材料一起？
@elsawan4567 鹽直接接觸酵母會傷害到酵母的活性，所以建議鹽後下的。😊
Incredible 🎉 amazing 🎉 fantastic 🎉 thank you so much for this beautiful recipe! Lovely greetings from Germany, Ulli 🫶🏼🌹🩷
🙏😘🍀💞🌹🌈Thanks for the support from our German friend Ulli! Thank you very much for your encouragement and likes! Ali sincerely wishes you all the best, good health and happiness!
Thank you Ali, sending you also the best wishes! 🧡🩷❤️
Thank you, dear friend! have a good weekend!
😘😘💞💞🌹🌹
love it
❤❤❤love your recipes so much how can I say❤❤❤
Красивая выпечка. Очень красивая форма разнообразия. Чудесно.❤❤❤🌺🌺🌺👌👍
Спасибо, дорогой друг, я ценю твои лайки и комментарии. Желаю Вам всегда здоровья и счастья!😘😘🍀🌹💞🙏🌈
Ինչքան սիրուն տեսք ունեն👌👌👌👌👌👌👌👌
😋😋😋😋😋😋😋😋😋
❤❤❤❤❤
😘😘💞💞🌹🌹🍀🍀🤗🤗
به فارسی ترجمه بفرمایید سپاسگزارم ا؟؟؟؟؟؟؟
Wowwwwwwww❤
🙏👍🤗💞🌹Thank you for liking my recipe, your support is my motivation to thrive
😋😋😋😋
Hi, thank you for liking my video, I appreciate it🙏🤗🍀🌹💞
👏👏👍👍👍❤️❤️🙏🙏
感谢您的鼓励和喜爱！
🙏😘💞🌹🍀🌈
💯😋
Thank you for your kind comment and liking!😘🍀🙏🙏💞
❤❤
😘🌹💞Hi, thank you for liking my video, I appreciate it
😍😍😍👍
很感謝您的喜愛和留言支持！
阿栗很高興能和您分享，祝福您一切順利，喜樂平安！
🙏😘🍀🌹💞
又是老问题，没有高筋面粉，一切都是空谈，用普通面粉揉到手抽筋都揉不出薄膜😂
感謝您的喜愛！阿栗前幾年曾經也常用中筋麵粉做麵包，揉到比較薄的厚膜是可以的。可能您買麵粉時注意看蛋白質含量，高於11%的都會比較容易揉的。
當然只有中筋麵粉也可以做出麵包，家庭做麵包實用方便為主，個人認為也沒有必要非要追求薄膜，食譜中的液體含量和油糖比例合適，厚膜甚至免揉麵包一樣可以做出來非常蓬鬆柔軟柔軟麵包，阿栗非常期待您的嘗試。
@@aliskitchen 其实我更新追求面包的柔软度，中筋面粉做出的面包如果放置隔天再吃会变得很硬。
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感謝您的支持和鼓勵！
阿栗很高興看到您的留言。
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Nitido
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感謝您的喜愛和鼓勵！
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Pork harm meat to be eaten according law of Alimighty God Allah SWT in the Quran , i ll change pork with beef or chicken
Ինչքան սիրուն տեսք ունեն👌👌👌👌👌👌👌👌
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