00:18 Ingredients 00:30 make sponge dough 00:50 after sponge rests 30 minutes 00:57 add all the ingredients 1:22 mix dough 1:44 transfer dough and techniques how to knead 2:28 how it should look after knead 2:55 let for 30 minutes 3:03 after 30 minutes 3:17 divide in 6 ways 4:31 cover and let 6 pieces sit for 20 minutes 4:57 after 20 minutes 6:06 let them sit 6:20 towel and water 6:38 cut pieces 6:55 spray with water 7:04 time of oven 7:23 done
I did double the recipe and got regular size bread the original measurements gave me small pieces. Also I had to leave more time since every place has diffrent altitud which affects other cooking factors.
Thank you very much for receipt. I have a question....don't you need cover the final 6 pieces while waiting to get x 1,5 ? (Just before go to the oven..)
Всем добра! Привет из Москвы. Я пеку обычно хлеб в рукаве Сегодня увидела ваши красивые багеты и решила завтра испечь их. Какие же они аппетитные :) Надеюсь, у меня получится. Большое спасибо вам и вашим ручкам за такую красоту! Будьте здоровы!
In Mexico we call these Bolillos or birotes, pan francés. This is by far the best dough I’ve made yet😧✨✨✨ it is so fluffy and soft, perfectly kneaded, it was amazing! I think it’s got to do with the process that you used to ferment it at the very beginning. I’m just in awe
안녕하세요 문정님 🥰 저처럼 해외거주중이시군요! 요즘 그래서 더 힘드시죠? 락다운으로 빵집까지 문을 닫다니.. 너무 힘드실것 같아요 ㅜㅜ 인생 첫 베이킹도전을 저의 레시피를 사용하셨다니 정말 감동이에요!! 😘 맛있게 만들어 드셨다니 정말 다행입니다.. 건강하고 행복한 하루 보내시길 바래요 댓글 감사합니다 💗
Hello, I'm doing a variation of your recpie for about a year now. I wanted to say thank you :) You made our life healthier. I'd like to ask you aswell, why the towel? What's the difference between only water and water with towel? Thanks
Hola gracias por la receta . Cuántos minutos debo amasar para lograr esa película?? he amasado por 20 minutos y no la he logrado. Gracias. Te veo desde Argentina
저희 아들도 정말 좋아하는 빵이에요! 겉이 바삭해도 입천장이 까지는 바삭함이 아니라서 식감이 아주 👍🏻😁 지난한주 많이 바쁘셨죠? 아이 등원 준비하느라 신경쓸게 많으셨겠어요.. 무엇보다 아이들이 더 고생하는것 같아요.. 🥲 즐거운 주말 보내세요 분베이크님 💕 그리고 100만 구독자!!! 너무 축하드려요 😘🌹🌹😆
Thank you for sharing your recipe.❤️The rolls looks awesome!!😋😋I had tried another recipe using bread flour, would that be the reason the crumb turned out dense? Would using a stand mixer produce the same result? Many thanks.🌸
Hello, thank you for watching. Yes I use the stand mixer to make the same bread in the same process also. The reason for hand-kneading is to show that even people without machines can make bread. Different oven specifications can produce different bread results. If you've followed the recipe and the top is too dark, I recommend you to lower the temperature to bake it. There is no difference in the results between bread flour and all-purpose flour. Hope that my comment helps you! :)
I see the recipe says all purpose flour, Has anyone made them with all purpose flour and how did they turn out. I have made these with strong white bread flour, came out perfect, better than i thought to be honest, making again today with bread flour i have used all purpose flour before in other bread recipies, but not the same as it did not have the gluten content, im from the UK, maybe our all purpose flour is different, thank you
Hello and thank you very much for sharing this recipe with us. But I have a question if you can answer it for me... In particular I don't like to use dry or fresh yeast but rather sourdough.....because it gives the bread a very particular flavor. Could you tell me how much sourdough this recipe would use instead of yeast??? Please Thank you very much. I would like to have an answer from you. Greetings from the USA.
Made these today. Came out really good. Thank you so much im going to make these from now on instead of buying them from store Did the math, not including water(tap) and electricity cost, it comes out to 20c per bread roll. As of 7/22
Самая вкусная булочка!! Гренки из нее самые вкусные и с первым блюдом хороша! С любой пищей, другого не требуется! Выросла на этой булочке, позже ее стали называть городская булочка!!
Thanks for sharing such a great details recipe!!, i make it today however my bread outter crust breaks after i put it out from the oven. I followed the misting spray tips also but it looks like the moisture still not enough. Would you mind to let me know how can i fix this? Thanks you!❤
Very nicely made video and your rolls look delicious. I have one question: you didn't melt the butter before you mixed it in and I am curious as to why you didn't melt it first?
똥손인 제가 선생님 레시피를 따라하여 기가맥히게 맛있는 바게트를 (그것도 무진장 귀엽고 예쁜) 완성했어요ㅠㅠ 너므 감사합니다🙏 그런데 막 굽자마자 먹으면 윗면이 완전 바삭하고 너무 맛있는데 한 10분만 지나도 바삭함이 줄어드는건 원래 그런걸까요?? 제가 똥손이라 그런걸까요?? 시중에 파는 바게트는 언제먹어도 바삭한데 이상하게 굽고난 뒤 10분지나면 눅눅해지네용ㅠㅠㅠ 아무래도 제 손이 문제겠죠... 그리고 혹시 저기 바게트 배 가르는(?) 칼 같은거 이름이 뭔지 알려주실 분 계실까용ㅠㅠ♡♡ 다시한번 이렇게 멋진 레시피 알려주신 까사윤님 감사합니다!!!^.^
Omg!! I absolutely love your recipe. It's a HUGE HELP that you have the recipe in cups also. I don't know grams. So you thought about everything. Thank you so much . I will definitely give this recipe a try.
A digital scale will set you back $10-$12 bucks. On it are unit measure selections. Set it on grams. Much more accurate than trying to measure cups and teaspoons, tablespoons, etc....I was born and raised in what used to be America. Now I live in Asia where everything is metric. It took a bit to learn and adjust my head, but now I prefer it to imperial or usa measurements. Have a nice day.
Hello, you can leave it at room temperature for 3-4 days. However, when the bread has cooled down, I recommend sealing it and storing it in the freezer. 😊
Just wanted to thank you for sharing your technique and recipe. I been trying to make these French rolls and I couldn’t make my rolls rise right. But, now my rolls just little store bought. 👍
Any tips how to get the edge of the cut to brown and stick out like that?. I been making this recipe and it works and it is tasty. But, I haven't gotten that crispy stick out edge. My bread just expand where is scored and but I don't get any crusty edgy 😔
very interesting, I made this recipe by beating the dough for 15 min in the planetary mixer, I will try it the way you taught! Thank you so much from Brazil 🇧🇷🇧🇷🇧🇷
16:32 OnncaHne 1. Приготовить бисквитное тесто. Положите муку, быстрорастворимые сухие дрожжи и теплую воду в чистую миску и хорошо перемешайте. Накройте верх и подождите 30 минут. 2. Через 30 минут добавьте остальные ингредиенты в чашу для бисквитного теста. Когда тесто смешано, переложите его на верстак и начните замешивать тесто. Используйте пятки рук, чтобы надавить вниз и наружу. Сложите тесто пополам к себе и придавите. Если он станет липким, добавьте еще немного муки. (менее 1 столовой ложки) Продолжайте месить, складывая и переворачивая тесто, пока оно не станет гладким и эластичным. Это может занять всего 10-15 минут. Растяните кусок теста в тонкий лист между пальцами. Если клейковина хорошо развита, тесто растянется в тонкую бумажную пленку, не разламываясь. 3. Сформируйте из теста большой шар. Накройте сверху и дайте тесту постоять 30 минут в теплом месте. 4. Переложите тесто на верстак. Прижмите тесто, чтобы удалить газ, и разделите его на 6 частей. Раскатайте тесто скалкой. Затем закатайте его сверху вниз. (Пожалуйста, посмотрите видео для более подробной информации.) Накройте верхнюю часть и подождите 20 минут. 5. Через 20 минут снова сформируйте тесто так же, как на шаге 4. Выложите тесто на противень и дайте ему застыть, пока оно не увеличится в 1,5 раза в теплом месте (около 40-50 минут). 6. За 15 минут до выпекания - Положите полотенце и горячую воду в емкость для духовки, положите ее на дно духовки и разогрейте духовку до 250 ° C (482 ° F). (Время предварительного разогрева не менее 10-15 минут) Перед выпечкой сделайте длинный надрез на поверхности теста и обрызгайте его водой. Непосредственно перед выпечкой откройте духовку и равномерно обрызгайте духовку водой, также используя распылитель. (Если у вас нет распылителя, налейте немного горячей воды на стенку духовки.) Уменьшите температуру духовки до 200 ° C (392 ° F) и выпекайте 13-15 митео (перед этим вытащите его из духовки.
my rolls were white af and the bread so..weird..i guess it was the all purpose flour and time..🥲🥲🥲 can i use bread flour in stead? if then,how much flour and liquid should i use?
This is absolutely scrumptious, the are just so perfectly made. I'll enjoy these with a cup of coffee. Thans for sharing my new friend. Have a great day and best wishes always
I will try this. The first time I baked using other recipe my Boss told me if I have a rock ingredients to it! Haha coz it's so hard. So I never baked since then. But I hope this will be my break through hehe. A friend of mine shared this video to me and excited to try on this weekend. Wish me the best. Hehe
I made this recipe today and it was awesome. The crust was crunchy and the bread itself was very soft and delicious. I think the butter in the dough made the bread more flavorful than the traditional French bread (without any butter). Thank you for sharing. It's now my favorite French Bread recipe.
Can not wait to try this recipe. All other french baguette recipes have not done good. Is it possible to use my stand mixer due to wrist and hand impairments? Anyone try this?
I'm not going to claim I have watched EVERY crusty roll recipe in RUclips, but this one is, hands down, the best I have seen for showing technique! Great job and thank you!
안녕하세요! 3개만 만드시고 싶으시다면 모두 반배합으로 진행해주시고 오븐사양에따라 굽는시간이 조금 달라질 수 있기때문에 윗면을 확인해가시며 구워주면 될 것 같아요^^ 나머지 과정은 다 똑같구요 ☺️ 그리고 적정발효온도는 24~36도 정도이고, 제가 주로 사용하는 발효방법은 뜨거운 물이 담긴 그릇을 반죽볼과 함께 전자레인지 안에 (밀폐공간) 넣어두는 방식을 주로 사용하고 있답니다 😊
Thank you so much for a great recipe and tutorial! For the reference of others, my rolls took around 25 mins at 200C to brown in my oven. I used one of those perforated baguette pans to avoid and chance of burning on the bottom. Also, I omitted the water pan, as I wanted a softer crust that is easy on my gums. The result was the perfect texture for me and a wonderful flavour, thanks I guess to the sponge. Subscribed!
EVERY THING HAS BEEN EXPLINED BY YOU PROPERLY AND I MADE IT TODAY. IT CAME NICELY. MY HOME BAKERY HAD BEEN STAYED 10 DAYS BEFORE 😜AND EVERY THING IS COMING PERFECT. THANK YOU.
안녕하세요! 이 빵은 우유를 사용하면 안되고 물을 사용해주셔야 해요^^ 담백하고 쫀득한 식감이 특징이거든요! 빵을 만드는데 나이가 중요한가요 실패연속이어도 계속해서 도전하시는게 정말 대단하신 것 같아요..! 👍🏻 시청해주셔서 감사드리고 궁금한 점 있으시면 댓글로 남겨주세요 🤗 꼭 맛있는 빵 만들어드시길 바래요! 😊
안녕하세요 은경님^^ 네, 뜨거운 물은 꺼내지 않고 그대로 끝까지 구워주었어요. 윗면에 분무기로 물을 뿌려주는 이유는 겉면을 바삭하고 얇게 해주기 위함이고, 아무래도 컷팅을 제대로 해주지 않으면 윗면이 이쁘게 잘 안터지는 경우가 많아요^^ 적당히 깊게 망설이지 말고 한번에 깔끔하게 잘라주는게 좋답니다. 저도 항상 윗면에 칼집을 낼때마다 긴장하곤 해요 😅 더 궁금한 점 있으시면 댓글 또 달아주세요, 시청해주셔서 감사합니다 🥰
Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!👍👍👍 Thanks for this recipe! It looks really delicious! I'll definitely try it and I'm sure I'll love it!👍👍👍
Hello, thanks for watching. First, mix the the ingredients lightly on low speed of the machine, then add the rest of the ingredients and knead the dough while increasing the speed little by little. It will take around 10 minutes.
안녕하세요 ^^ 이 빵 반죽은 손에 많이 묻어나오는 반죽이 아니랍니다. 물의 양을 조금 조절해주셔야 할 것 같아요! 분량의 물은 작업환경에 따라 달라질 수 있으니, 꼭 몇번에 나누어가며 반죽에 더해 반죽의 되기를 맞춰주셔야 해요^^ 만약 너무 진득거린다면 손반죽 중간에 약간의 덧가루를 더해줄 순 있지만, 너무 과하게 더하시지 마시고, 덧가루를 더한 다음에는 충분한 손반죽을 해주셔야 해요. 제 답글이 도움이 되었으면 좋겠네요 ☺️
I tried these today and was able to successfully make 6 baguettes to go with my masala chicken curry! Yum! I wish I can show you those beautiful babies! I shall put some lemongrass pork, pickle carrot and radish in to make Bahn Mi (Vietnamese bread) tomorrow. Do you know if using bread flour would work as well?
umm yum!! it sounds so yummy! 😋😋 You can use bread flour instead of all purpose flour😉 If you have instagram account, please share your beautiful bread, you can tag casa_yun in your photo so that i can see your photo. 🥰
Hi CasaYun, can I confirm that the last proofing for the dough does not required to cover till 1.5 double size. Just leave outside in warm place for 40-50 minutes without to cover?
Thank you so much for such a clearly presented video, without distracting chatter. Can you give the source for buying that incredible blade instrument for scoring the tops of the loaves? 😊
Hello, I bought it from amazon.es (spain). But you can get it more easily at Aliexpress.com with very reasonable price too. (I bought it recently and really liked it!) Thanks for watching 🤗
Se parece al bolillo que comemos acá en México. Te quedo perfecto 👌 💕 Saludos y excelente video 😊 Te recomendaría que ese Pan lo usaras en una receta de molletes 💕
@@CasaYun De nada es un placer ver un muy buen video. Y gracias por explicarme por que tambien se le conoce como pan frances 🥰 Un fuerte abrazo hasta donde te encuentres.
Best rolls ever, made them today everybody loved them
Thank you for sharing your recipe😀
Hello there! ohh I am so happy that you loved my recipe! your comment made my day 🥰 Have a nice Sunday! 🤗💗
Hello from Singapore! Made them last week and my husband love it. Going to make them again tomorrow. Thanks for sharing 😊
Thank you for your sharing Recepie God bless you Always More Power from the Philippines Zambales so Really 😋😋🤤 yummy I love 💕💕💕💕 it 😋💯
🙏👍👏👏👏
Please post the recipe. Thanks
00:18 Ingredients
00:30 make sponge dough
00:50 after sponge rests 30 minutes
00:57 add all the ingredients
1:22 mix dough
1:44 transfer dough and techniques how to knead
2:28 how it should look after knead
2:55 let for 30 minutes
3:03 after 30 minutes
3:17 divide in 6 ways
4:31 cover and let 6 pieces sit for 20 minutes
4:57 after 20 minutes
6:06 let them sit
6:20 towel and water
6:38 cut pieces
6:55 spray with water
7:04 time of oven
7:23 done
I did double the recipe and got regular size bread the original measurements gave me small pieces. Also I had to leave more time since every place has diffrent altitud which affects other cooking factors.
Thank you very much for receipt. I have a question....don't you need cover the final 6 pieces while waiting to get x 1,5 ? (Just before go to the oven..)
Legend
Tem pessoas que ensinam como preparar a massa mas não dizem como fazer pra ficar crocante. Vc ensinou bem claramente obrigada!
Bread dough with sponges. I can remember those days. We used to make all the sponges the night before.
Всем добра! Привет из Москвы. Я пеку обычно хлеб в рукаве Сегодня увидела ваши красивые багеты и решила завтра испечь их. Какие же они аппетитные :) Надеюсь, у меня получится.
Большое спасибо вам и вашим ручкам за такую красоту! Будьте здоровы!
오늘 완성했는데 하.. 성공했어요ㅠㅠ집 오븐이 렌지겸용이라 온도가 200도 였는데 성공했네요 바삭바삭 속은 쫀득..❤️ 맛있는 레시피 너무 감사해요 인스타에 올렸는데 태그남기고싶어요ㅠㅠ
안녕하세요 😆 인스타 사진 올리신거 본거같아요!! 맛있게 드셨다니 정말 기쁘네요 🥰 몇일 뒤에 정말 맛있는 빵 레시피가 올라갈 예정인데, 이것도 역대급으로 맛있어요.. 만들기도 프렌치롤보다 훨씬 더 쉽구요! 기대해주세요 😆😆💕
In Mexico we call these Bolillos or birotes, pan francés. This is by far the best dough I’ve made yet😧✨✨✨ it is so fluffy and soft, perfectly kneaded, it was amazing! I think it’s got to do with the process that you used to ferment it at the very beginning. I’m just in awe
Delicioso el bolillo o pan frances
오늘 처음해봤는데 식을수록 크랙도 엄청 생기고 껍데기는 얇고 안엔 촉촉한 너무 맛있는 바게트가 됐어요!!!! 이걸로 이제 자주 구울거 같아요💖
해외거주중인데 락다운으로 빵집이 문을 닫아서 인생처음 베이킹 도전했어요!^^
베이킹이 처음인데 겉바삭 속촉촉 으로 잘 됐어요~^^ 감사합니다♡
안녕하세요 문정님 🥰 저처럼 해외거주중이시군요! 요즘 그래서 더 힘드시죠? 락다운으로 빵집까지 문을 닫다니.. 너무 힘드실것 같아요 ㅜㅜ 인생 첫 베이킹도전을 저의 레시피를 사용하셨다니 정말 감동이에요!! 😘 맛있게 만들어 드셨다니 정말 다행입니다.. 건강하고 행복한 하루 보내시길 바래요 댓글 감사합니다 💗
Thanks for sharing I just made best rolls tonight for dinner. My family. loved it .Thanks again
I tried this recipe today. I made them into 4 (2 baguette length and 2 small ones). It was a success. Thank you.
너무 너무 맛있잖아요 !!!~감사합니다❤❤❤다른빵도 천천히 따라해보렵니다~^
오늘아침비가와서 만들어봤어요.정말 겉은 바삭~ 속은 촉촉하네요. ^^ 저는 완전 똥손인데...빵이 맛나서 아이가 놀나네요,ㅋㅎ 좋은 레시피 감사해요.
Hello, I'm doing a variation of your recpie for about a year now. I wanted to say thank you :) You made our life healthier. I'd like to ask you aswell, why the towel? What's the difference between only water and water with towel? Thanks
ㅋㅋㅋㅋㅋ맛있어요ㅋ크림치즈발라먹어도 맛있고 잼발라도 맛있고 심지어 그냥 먹어도 맛있어요 좋은 레시피 감사해요❤
Hola gracias por la receta . Cuántos minutos debo amasar para lograr esa película?? he amasado por 20 minutos y no la he logrado. Gracias. Te veo desde Argentina
까사윤님 ~
우리집 귀요미가 좋아할 하드 브레드 계열의 빵이네요
일주일째 만들어 달라고 하는데..
어찌 아셨나요 ~~😁😄
소중한 레시피를 알려 주셔서 감사해요 ~~
너무 맛있을 거 같아요 ~~🥰👍❤❣
저희 아들도 정말 좋아하는 빵이에요! 겉이 바삭해도 입천장이 까지는 바삭함이 아니라서 식감이 아주 👍🏻😁 지난한주 많이 바쁘셨죠? 아이 등원 준비하느라 신경쓸게 많으셨겠어요.. 무엇보다 아이들이 더 고생하는것 같아요.. 🥲 즐거운 주말 보내세요 분베이크님 💕 그리고 100만 구독자!!! 너무 축하드려요 😘🌹🌹😆
También veo tus recetas,deliciosas
@@CasaYun también veo tus vídeos están bien gracias por compartir saludos desde México 🇲🇽🇲🇽🇲🇽🇲🇽
Bread came out beautifully but the crust was not very crusty. Any idea how to make it more crispy?
Thank you for sharing your recipe.❤️The rolls looks awesome!!😋😋I had tried another recipe using bread flour, would that be the reason the crumb turned out dense?
Would using a stand mixer produce the same result? Many thanks.🌸
Hello, thank you for watching. Yes I use the stand mixer to make the same bread in the same process also. The reason for hand-kneading is to show that even people without machines can make bread. Different oven specifications can produce different bread results. If you've followed the recipe and the top is too dark, I recommend you to lower the temperature to bake it. There is no difference in the results between bread flour and all-purpose flour. Hope that my comment helps you! :)
@@CasaYun this replied its clearly explain what i have the same question on different using flour. Thanks
desde buenos aires, argentina , veo tu receta y me parece muy buena y sencilla, la probare en breve, gracias por las explicaciones
Gracias por ver. Espero que les guste mi receta. Ten un buen fin de semana 🌹
Similar al pan francés que se vende en las panaderías brasileñas, pero este es más bonito.
오늘 해먹어봤는데 생긴 것도 너무 예쁘고~ 맛도 담백하고 부드러우니 맛있어요 ㅜㅜㅠ 가족들이랑 다같이 나눠서 맛있게 먹었어요!ㅎㅎ
좋은 레시피 감사해요😊❤
I see the recipe says all purpose flour, Has anyone made them with all purpose flour and how did they turn out. I have made these with strong white bread flour, came out perfect, better than i thought to be honest, making again today with bread flour
i have used all purpose flour before in other bread recipies, but not the same as it did not have the gluten content, im from the UK, maybe our all purpose flour is different, thank you
저번에 바게트 실패했는데 이번엔 성공 했어요! 겉바 속쫀!! 맛있어요❤
T55 써야해서 썼는데 반죽이 넘 질게되서 가루 추가하니까 딱 알맞게 됐네요!
The world needs more delicate hands like yours. Thank you very much..
Thank you for the recipe. Can I mix and knead the dough in a stand mixer and if so how long should I mix and knead it for?
Hi there! Thank you for sharing your amazing recipe. Tried it yesterday and the texture was perfect. The family and I are in love ❤
처음으로 해 본 발효빵이였는데 완전 성공했어요!
신랑이 너무 맛있다고 좋아해주네요😍
좋은 레시피 공유해주셔서 너무 감사드려요 :)
우와 첫도전빵이 프렌치롤 이라니!! 맛있게 만들어 드셨다니 너무 기쁘네요 🥰 댓글 남겨주시고 제가 더 감사드려요 한 주 행복하게 시작하시길 바래요 🥰💙
Making it right now, thanks. I weighed everything in grams with a scale but dough felt lil drier than it should so I added few more teaspoons.
Hello and thank you very much for sharing this recipe with us. But I have a question if you can answer it for me...
In particular I don't like to use dry or fresh yeast but rather sourdough.....because it gives the bread a very particular flavor.
Could you tell me how much sourdough this recipe would use instead of yeast??? Please
Thank you very much.
I would like to have an answer from you.
Greetings from the USA.
Made these today. Came out really good. Thank you so much im going to make these from now on instead of buying them from store
Did the math, not including water(tap) and electricity cost, it comes out to 20c per bread roll. As of 7/22
Самая вкусная булочка!! Гренки из нее самые вкусные и с первым блюдом хороша! С любой пищей, другого не требуется! Выросла на этой булочке, позже ее стали называть городская булочка!!
Thanks for sharing such a great details recipe!!, i make it today however my bread outter crust breaks after i put it out from the oven. I followed the misting spray tips also but it looks like the moisture still not enough. Would you mind to let me know how can i fix this? Thanks you!❤
A fresh crusty french roll out of different fresh breads with a fresh caldo out of different fresh caldos
신랑이 유러피언에다 아기생기기전에 웨스턴음식 만드는 연습중이었는데 프렌치롤브레드 정말 맛있게 보여서 오후에 만들어 보려고요 ㅎㅎ 좋은 영상 감사해요!!❤️
진짜 까사윤님 손반죽 영상은 늘 볼때마다 예술이예용🙈
쿠프나이프로 윗면 커팅 할때 왜 제 기분이 설레이는거죠 ㅎㅎ
Very nicely made video and your rolls look delicious. I have one question: you didn't melt the butter before you mixed it in and I am curious as to why you didn't melt it first?
SHE HAD WRITTEN THAT THE BUTTER SHOULD BE KEPT OUT SIDE 30 MINUTES BEFORE MIXING.
I MADE THIS BREAD SEVERAL TIMES INCLUDING YESTERDAY.
PERFECT..
어제 이거 만들어서 양송이 스프랑 먹었는데 너무 맛있었어요💕
13분 했는데 엄청 부드럽고 맛있었어요
여기서 몇 분 더 하면 바게트 식감이 되는데 둘다 취향이에요
안녕하세요 🥰 저도 이빵 크림스프랑 같이 먹는거 정말 좋아해요 💗
그냥 먹어도 맛있지만요! ㅎㅎ 맛있게 만들어 드셨다니 너무 기쁘네요 😆
댓글도 남겨주시고 정말 감사합니다 🥰💗
Hi Casa, love those mini bread. Wat is the purpose of using cold water ?
i've been baking these for 3 years and my family loved it. Still making them today🥺
Se ven deliciosos. Pregunta:La bandeja con el agua se deja hasta el final de la cocción ?
Hola, gracias por mirar. Sí, puedes dejar esa bandeja hasta el final del tiempo de horneado. 🤗
@@CasaYun Gracias!!
감사합니다! 어제 만들었눈데 완전 성공했어요😍 양은 반으로 줄여서 하니 저희집 오븐에 딱이더라고요~ 다른영상도 보고 따라해볼게요!
안녕하세요 🥰 맛있게 만들어 드셨다니 너무 기쁘네요!! 저의 다른 레시피들도 맛있게 만들어 드셨으면 좋겠어요 댓글 감사드려요 😊💕🥰
저는 빵이 쫀득하게 나왔지만 제가 좋아하는 식감이랑 더 가깝게 되서 너무 맛있게 먹었어요!! 이걸로 만든 마늘바게트 먹으면서 댓글 작성 중입니다ㅎㅎ 좋은 레시피 감사해요 ❤️
나예님 ❤️❤️ 맛있게 드셨다니 다행이에요 🥺 댓글도 남겨주시고 너무 감사해요 🥰🥰
똥손인 제가 선생님 레시피를 따라하여 기가맥히게 맛있는 바게트를 (그것도 무진장 귀엽고 예쁜) 완성했어요ㅠㅠ 너므 감사합니다🙏 그런데 막 굽자마자 먹으면 윗면이 완전 바삭하고 너무 맛있는데 한 10분만 지나도 바삭함이 줄어드는건 원래 그런걸까요?? 제가 똥손이라 그런걸까요?? 시중에 파는 바게트는 언제먹어도 바삭한데 이상하게 굽고난 뒤 10분지나면 눅눅해지네용ㅠㅠㅠ
아무래도 제 손이 문제겠죠...
그리고 혹시 저기 바게트 배 가르는(?) 칼 같은거 이름이 뭔지 알려주실 분 계실까용ㅠㅠ♡♡
다시한번 이렇게 멋진 레시피 알려주신 까사윤님 감사합니다!!!^.^
Omg!! I absolutely love your recipe. It's a HUGE HELP that you have the recipe in cups also. I don't know grams. So you thought about everything. Thank you so much . I will definitely give this recipe a try.
A digital scale will set you back $10-$12 bucks. On it are unit measure selections. Set it on grams. Much more accurate than trying to measure cups and teaspoons, tablespoons, etc....I was born and raised in what used to be America. Now I live in Asia where everything is metric. It took a bit to learn and adjust my head, but now I prefer it to imperial or usa measurements. Have a nice day.
@@simon77047 Thank you much for your reply and input. Will definitely invest in a scale
Excellent recipe! I am wandering, how would you advise to store French Bread Rolls to eat within 2 - 3 days? Thanks!
Hello, you can leave it at room temperature for 3-4 days. However, when the bread has cooled down, I recommend sealing it and storing it in the freezer. 😊
This a great recipe just a question what is the purpose of butter for the dough
Just wanted to thank you for sharing your technique and recipe. I been trying to make these French rolls and I couldn’t make my rolls rise right. But, now my rolls just little store bought. 👍
Excellently made video. Very clear and to the point instructions. Congrats.
Any tips how to get the edge of the cut to brown and stick out like that?. I been making this recipe and it works and it is tasty. But, I haven't gotten that crispy stick out edge. My bread just expand where is scored and but I don't get any crusty edgy 😔
very interesting, I made this recipe by beating the dough for 15 min in the planetary mixer, I will try it the way you taught! Thank you so much from Brazil 🇧🇷🇧🇷🇧🇷
16:32 OnncaHne 1. Приготовить бисквитное тесто. Положите муку, быстрорастворимые сухие дрожжи и теплую воду в чистую миску и хорошо перемешайте. Накройте верх и подождите 30 минут. 2. Через 30 минут добавьте остальные ингредиенты в чашу для бисквитного теста. Когда тесто смешано, переложите его на верстак и начните замешивать тесто. Используйте пятки рук, чтобы надавить вниз и наружу. Сложите тесто пополам к себе и придавите. Если он станет липким, добавьте еще немного муки. (менее 1 столовой ложки) Продолжайте месить, складывая и переворачивая тесто, пока оно не станет гладким и эластичным. Это может занять всего 10-15 минут. Растяните кусок теста в тонкий лист между пальцами. Если клейковина хорошо развита, тесто растянется в тонкую бумажную пленку, не разламываясь. 3. Сформируйте из теста большой шар. Накройте сверху и дайте тесту постоять 30 минут в теплом месте. 4. Переложите тесто на верстак. Прижмите тесто, чтобы удалить газ, и разделите его на 6 частей. Раскатайте тесто скалкой. Затем закатайте его сверху вниз. (Пожалуйста, посмотрите видео для более подробной информации.) Накройте верхнюю часть и подождите 20 минут. 5. Через 20 минут снова сформируйте тесто так же, как на шаге 4. Выложите тесто на противень и дайте ему застыть, пока оно не увеличится в 1,5 раза в теплом месте (около 40-50 минут). 6. За 15 минут до выпекания - Положите полотенце и горячую воду в емкость для духовки, положите ее на дно духовки и разогрейте духовку до 250 ° C (482 ° F). (Время предварительного разогрева не менее 10-15 минут) Перед выпечкой сделайте длинный надрез на поверхности теста и обрызгайте его водой. Непосредственно перед выпечкой откройте духовку и равномерно обрызгайте духовку водой, также используя распылитель. (Если у вас нет распылителя, налейте немного горячей воды на стенку духовки.) Уменьшите температуру духовки до 200 ° C (392 ° F) и выпекайте 13-15 митео (перед этим вытащите его из духовки.
my rolls were white af and the bread so..weird..i guess it was the all purpose flour and time..🥲🥲🥲 can i use bread flour in stead? if then,how much flour and liquid should i use?
I'm sure the rolls are great! I just want to say I appreciate how BEAUTIFULLY this is filmed and edited! I enjoyed every minute! 😀
This is absolutely scrumptious, the are just so perfectly made. I'll enjoy these with a cup of coffee.
Thans for sharing my new friend. Have a great day and best wishes always
thank you so much, I am still trying to optimize my performance, but my first try came out delicious nevertheless!
I will try this. The first time I baked using other recipe my Boss told me if I have a rock ingredients to it! Haha coz it's so hard. So I never baked since then. But I hope this will be my break through hehe. A friend of mine shared this video to me and excited to try on this weekend. Wish me the best. Hehe
스폰지 반죽을 하는 이유가 뭔가요?
I made this recipe today and it was awesome. The crust was crunchy and the bread itself was very soft and delicious. I think the butter in the dough made the bread more flavorful than the traditional French bread (without any butter). Thank you for sharing. It's now my favorite French Bread recipe.
Can not wait to try this recipe. All other french baguette recipes have not done good. Is it possible to use my stand mixer due to wrist and hand impairments? Anyone try this?
I'm not going to claim I have watched EVERY crusty roll recipe in RUclips, but this one is, hands down, the best I have seen for showing technique! Great job and thank you!
Thank you so much! You made my day !! 🥰🥰
I ALSO HAVE TO SAY THE SAME. THIS BREAD IS PERFECT.
g그램과 계량스푼 같이 적어주셔서 너무너무 도움됩니다.
써주신 레시피대로 스폰지 만들어서 전 일단 냉장고에 넣으려고 하는데요.
본반죽까지 하고 1차 발효를 냉장고에서 하는 게 나을까요~
내일 모닝 프렌치롤로 구우려고 합니다~^^
영상 감사해요♡
안녕하세요 ☺️ 1차발효를 저온 냉장고 발효 해주시면 된답니다!
냉장고에서 꺼낸 반죽은 찬기를 어느정도 제거해준 후 영상 순서대로 따라 만드시면 될 것 같아요 😉
맛있는 프렌치롤 만드시길 바래요 🤗🥰
너무 맛있게생겨서 따라해보고 싶은데 6개는 좀 많아서요ㅠ 혹시 3개만 만들고 싶다면 스폰지부터 반배합으로 하면될까요? 그리고 이외의 조건은 모두 동일하게 진행하면 되는지 문의드리고 싶습니다 아! 발효시 온도는 몇도가 좋을까요? 좋은 영상감사합니다~!
안녕하세요! 3개만 만드시고 싶으시다면 모두 반배합으로 진행해주시고 오븐사양에따라 굽는시간이 조금 달라질 수 있기때문에 윗면을 확인해가시며 구워주면 될 것 같아요^^ 나머지 과정은 다 똑같구요 ☺️
그리고 적정발효온도는 24~36도 정도이고,
제가 주로 사용하는 발효방법은 뜨거운 물이 담긴 그릇을 반죽볼과 함께 전자레인지 안에 (밀폐공간) 넣어두는 방식을 주로 사용하고 있답니다 😊
@@CasaYun 오아ㅏㅏ 자세하게 설명해주셔서 감사합니다!!♡ 도전해볼게요ㅎㅎㅎ
손반죽말고 핸드머신 으로 해도되나요?
@@이순우-x3r 네,그럼요 ☺️☺️
Thank you for this recipe is amazing. I made a double batch and switched one cup of flour for wheat flour.
Just made these. Best bread I've ever made. Thank you for sharing this.
Your comment made my day!! 😍 Thank you so much for sharing your review 🥰
Good morning ,can i use wheat flour instead of all purpose flour beacaus wheat flour is very visible easy to find in our community here in brasil
Muy buen video. Voy a intentar hacerlos a ver si me salen. Gracias y un saludo desde Zacatecas, México.
This looks wonderful! Thank you for adding the US conversion in the ingredient measurements!
Thank you so much for a great recipe and tutorial! For the reference of others, my rolls took around 25 mins at 200C to brown in my oven. I used one of those perforated baguette pans to avoid and chance of burning on the bottom. Also, I omitted the water pan, as I wanted a softer crust that is easy on my gums. The result was the perfect texture for me and a wonderful flavour, thanks I guess to the sponge. Subscribed!
Hi there! Thanks for your comment! so glad that you loved my recipe 🥰💗
I will try it soon
윤님, 이 빵은 정말 겉바속초의 대명사가 아닐까싶어요! 바게트는 정말 사랑입니다 ♥
Наши Советские сайки, воспоминания детства!!! Вкусно
Me gusta la receta ... Pero por qué tanta levadura instantánea? Saludos cordiales desde Venezuela ❤❤❤❤
焼き上がりまでお湯はいれたままですか？それとも焼くときは取り出しますか？
Awesome recipe tutorial. Going to try my luck with it. Congrats.
EVERY THING HAS BEEN EXPLINED BY YOU PROPERLY AND I MADE IT TODAY. IT CAME NICELY. MY HOME BAKERY HAD BEEN STAYED 10 DAYS BEFORE 😜AND EVERY THING IS COMING PERFECT. THANK YOU.
can I keep the dough in refrigerator until the next morning and make the bread or not?thank pls help me
Hi Qiang! Yes you can keep the dough in the refrigerator. But please make sure to shape the dough when it has reached room temperature.
which is it...luke warm or cold water? It says luke warm at beginning and cold water when your pouring in bowl. hmmm
Hi casa, may i know you use cold water from the fridge or just room temperature water(tap water)? Thank you very much
Hello! You can use cold water from the fridge! 🤗
@@CasaYun thank you for the reply. Thank you for sharing👍
먼저 따라하기 쉬운 영상 감사드려요~~♡
2차발효때 커팅 전까지 천으로 덮지 않고 부풀때까지 40~50분 발효하신 걸까요~
그대로 따라해보려고해서 여쭙니당♡
안녕하세요 🥰 최대한 간단하고 쉽게 만드려고 노력했는데 알아봐주셔서 너무 감사해요 😘
반죽발효시에는 윗면이 마르지 않도록 랩이나 천을 덮어주셔야 한답니다.
저는 밀폐된 공간안에서 발효를 시켜주어서 따로 덮어주지는 않았는데, 그래도 얇은 천으로 덮어주시는걸 권장해드려요😉
@@CasaYun 아~~ 발효시키는 공간이 있으셨군요. 말씀 감사드려요.
천으로 덮고 발효해보겠습니당♡
손반죽 과정이 힘들었지만 코스트코 프렌치롤하고 맛이 똑같아요!! 좋은 레시피 감사합니다^^
안녕하세요 승언님 ^^ 그쵸? 코스트코 프렌치롤과 똑같은 맛이죠!! 알아봐주시니 너무 기쁘네요 😆 댓글 감사드립니다 💗
그, 그럼 코스트코에서 사는게 이득인거 아닌가요? ㅎㅎㅎ😂😂
ㅎㅎ 베이킹을 하는 과정 자체가 힐링인데 맛도 좋으니 일거양득이라서요😊
정말 좋은빵 영상 감사히 잘 보면서 수일 내 한번 따라 해볼 생각입니다. 우유를 물되신 하면 안될까요 전 나이 많은 아저씨 인데 빵만드는것을 좋아했어 실패연속이지만 자꾸하고 싶내요 .
감사합니다 수고하세요 또보고 또봤어 완성할께요ㅋㅋ
안녕하세요! 이 빵은 우유를 사용하면 안되고 물을 사용해주셔야 해요^^ 담백하고 쫀득한 식감이 특징이거든요! 빵을 만드는데 나이가 중요한가요 실패연속이어도 계속해서 도전하시는게 정말 대단하신 것 같아요..! 👍🏻 시청해주셔서 감사드리고 궁금한 점 있으시면 댓글로 남겨주세요 🤗 꼭 맛있는 빵 만들어드시길 바래요! 😊
What would happen if I were to add an egg to this recipe? Would it be even more fluffy?
did u take the loaves out after 5 mins to acore deeper as there is 2 colours on the slashed area.
영싱감사합니다 굽는동안 뜨거운물을담은팬도 계속 넣어두시는건가요? 분무기로 물뿌려도이쁘게 잘안터지더라구요
안녕하세요 은경님^^ 네, 뜨거운 물은 꺼내지 않고 그대로 끝까지 구워주었어요. 윗면에 분무기로 물을 뿌려주는 이유는 겉면을 바삭하고 얇게 해주기 위함이고, 아무래도 컷팅을 제대로 해주지 않으면 윗면이 이쁘게 잘 안터지는 경우가 많아요^^ 적당히 깊게 망설이지 말고 한번에 깔끔하게 잘라주는게 좋답니다. 저도 항상 윗면에 칼집을 낼때마다 긴장하곤 해요 😅 더 궁금한 점 있으시면 댓글 또 달아주세요, 시청해주셔서 감사합니다 🥰
@@CasaYun 설명감사합니다 다시도전해볼게용
I try it today and it was a very beautiful addition to my breakfast
Thank you for sharing this recipe 💘🥺
오븐에 물을 뿌려준다는데 어떤 효과를 노리고 뿌리는지 이해가 안돼서 그 이유를 알고 싶습니다.
유튜브에서 물을 뿌리는 사람도 있고 안뿌리는 사람도 있어서 물을 뿌리는 기대효과가 무엇인지 궁금합니다.
Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!👍👍👍 Thanks for this recipe! It looks really delicious! I'll definitely try it and I'm sure I'll love it!👍👍👍
수건과 오븐팬에 물 넣고 빵 아랫쪽에 함께 굽는건 수분공급 목적인가요? 유익한 영상 고맙습니다.. 빵초보라 도움 많이 됩니다.
you don't need a towel. Just leave water in a container.
Hi, thanks you so much for the recipe. If I will to use standing mixer machine to knead the dough, any advice in how long and speed?
Hello, thanks for watching. First, mix the the ingredients lightly on low speed of the machine, then add the rest of the ingredients and knead the dough while increasing the speed little by little. It will take around 10 minutes.
@@CasaYun thanks for the quick reply.
전 왜 반죽을 아무리해도 저렇게 매끈하게 안굴려질까요.. 엄청 찐뜩찐득합니다
안녕하세요 ^^ 이 빵 반죽은 손에 많이 묻어나오는 반죽이 아니랍니다. 물의 양을 조금 조절해주셔야 할 것 같아요! 분량의 물은 작업환경에 따라 달라질 수 있으니, 꼭 몇번에 나누어가며 반죽에 더해 반죽의 되기를 맞춰주셔야 해요^^ 만약 너무 진득거린다면 손반죽 중간에 약간의 덧가루를 더해줄 순 있지만, 너무 과하게 더하시지 마시고, 덧가루를 더한 다음에는 충분한 손반죽을 해주셔야 해요. 제 답글이 도움이 되었으면 좋겠네요 ☺️
@@CasaYun 와 친절한답변 정말감사합니다. 제가 발효기를 쓰다보니 더 습기를 먹었나봐요 적어주신 것보다 좀 더 적게 물을 써보겠습니다. 그래도 구워보니 그럴듯하게 나와서 다시도전해볼게요
좋은영상과 답변 주셔서 감사합니다
I tried these today and was able to successfully make 6 baguettes to go with my masala chicken curry! Yum! I wish I can show you those beautiful babies! I shall put some lemongrass pork, pickle carrot and radish in to make Bahn Mi (Vietnamese bread) tomorrow. Do you know if using bread flour would work as well?
umm yum!! it sounds so yummy! 😋😋 You can use bread flour instead of all purpose flour😉 If you have instagram account, please share your beautiful bread, you can tag casa_yun in your photo so that i can see your photo. 🥰
Hi CasaYun, can I confirm that the last proofing for the dough does not required to cover till 1.5 double size. Just leave outside in warm place for 40-50 minutes without to cover?
Hello! You should cover the top of the dough to prevent the dough drying out. Please cover it with plastic wrap.
Thank you so much for such a clearly presented video, without distracting chatter. Can you give the source for buying that incredible blade instrument for scoring the tops of the loaves? 😊
Hello, I bought it from amazon.es (spain). But you can get it more easily at Aliexpress.com with very reasonable price too. (I bought it recently and really liked it!) Thanks for watching 🤗
Noone in europe uses sugar in bread and rolls
Only in usa
Bread carbs are sugsr
Why would u want more sugar?
Nice video
Se parece al bolillo que comemos acá en México. Te quedo perfecto 👌 💕 Saludos y excelente video 😊 Te recomendaría que ese Pan lo usaras en una receta de molletes 💕
Gracias por ver. Te puedo decir que este pan es 'bolillo' que estás diciendo. En Brasil se llama 'Pão Francês'. Menú perfecto para el desayuno. 😍😘
@@CasaYun De nada es un placer ver un muy buen video. Y gracias por explicarme por que tambien se le conoce como pan frances 🥰 Un fuerte abrazo hasta donde te encuentres.
영상 잘 봤습니다 스폰지 반죽 대신 르방으로 대신 넣어도 되나요?
저희집오븐은 최대온도가200도라서 이빵은 만들지못할것같네요~
혹시 다른방법이 있을까요?
Thanks for the detailed written recipe too. Will make these in the morning as they look wonderful.
Hi, all purpose flour and bread flour is different right?
오늘 만들어봤는데 맛나게 만들어졌어요
레시피 감사합니다😊
그런데 유튜브에 똑같은 레시피가 올라와있네요
안녕하세요! 혹시 어느 레시피인지 알 수 있을까요?
ruclips.net/video/ckF2uqhfQPQ/видео.htmlsi=FqA_G3KMXHr4EuuO
이분이요
레시피가 완전 똑같아요😢
If we divide into smaller sized rolls, do we reduce the baking time as well?
Really?