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免揉全麦土司面包食谱| No Knead Whole Wheat Bread Loaf Recipe|免机, 松软拉丝|No Machine,Soft Fluffy Stringpull
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- Опубликовано: 26 ноя 2020
- #YogoodMuesli #全麦土司 #全麦面包 #免揉面包 #松软拉丝 #穆兹利面包 #WholeWheatBread #WholeWheatLoaf #NoKneadBread #SoftFluffy #MuesliBread
♦ Yogood Glow Manuka Honey Muesli 冻糕穆兹利: invol.co/cl1wwbe
♦ Yogood Shopee Official Store官方网购商店：shopee.com.my/...
♦ Yogood Physical Stores实体商店：Aeon, Giant, Sogo KL, Family Store, Jaya Grocer, Village Grocer, Ben’s Independent Store, Lulu Hypermarket, Gama, Sunshine Supermarket, Billion (Mainland Penang), Sam Groceria, Mydin Hypermarket
强力推荐大家使用 (Yogood冻糕穆兹利), Highly recommend everyone to use (Yogood Manuka Honey Muesli)
♦由五种全麦（燕麦，薏米片，荞麦，小麦和黑麦）组成。拥有高纤维的复合碳水化合物，让你更耐饱。富含着麦卢卡蜂蜜， 梨果干，坚果和瓜子。使用澳洲产奇亚籽增添蛋白质和Omega - 3。纯天然燕麦麸含有丰富的纤维，对我们的心脏有益。
♦Made up of 5 types of wholegrains (oats, barley, spelt, wheat and rye). It is complex carbohydrates that is high in dietary fibre, keeps you fuller longer. Has a good blend of Manuka honey, pear chips dried fruits, nuts and seeds. Australian chia seeds are used to add protein and Omega - 3. Natural oat bran that is high in dietary fibre and is good for our heart.
♦ Oatmeal Raisin Muesli Cookies Recipe燕麦葡萄干穆兹利曲奇食谱: • 燕麦葡萄干曲奇饼干食谱|穆兹利曲奇|How ...
♦ White Milk Bread Recipe牛奶土司面包食谱: • [ENG SUB] 牛奶土司面包|柔软蓬松|...
♦ Facebook Page: / iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven invol.co/cl1bir2
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
今天来挑战全麦土司/全麦面包，想不到是免揉免面包机食谱，超简单。一般的全麦面粉除了含有普通面粉的麦胚乳外，还有麦胚芽和麦麸皮。这些会富有高纤维健康，不过筋性不高防止面筋形成，烤出来土司较扎实。我试过用100%全麦面粉手揉到45分钟还是无法达到玻璃窗薄膜测试。经过无数次的比率试验后，发觉到最佳比率是融合全麦面粉和高筋面粉（蛋白质含量13%），而且水分含量要高，出来的面包很蓬松柔软。也发觉到最佳方式竟是最简单的免揉自溶法，让面团自然揉面，胚芽麸皮也经过高水分浸泡而软化，烤出来面包松软拉丝，麦香十足。加上在面包内部和顶部撒上梨子蜂蜜穆兹利，口感很好，连平时不爱吃的面包皮都爱吃了，馅料甜香，健康好吃。
隔夜自溶法在普通冰箱4C, 不要超过12-15小时,。
收藏方式：收在密封塑料带，室温可存留3天，冰库可存留一个月左右，要吃前解冻，即可保持原本柔软度。
Today, I will challenge Whole Wheat Bread. Unexpectedly, it’s a no knead and no machine recipe, super simple. Ordinary whole wheat flour contains wheat germ and bran in addition to the wheat endosperm that contained in normal flour. These will be rich in fiber and healthy, but the gluten is not high which prevent the gluten formation, make the baked loaf relatively dense. I have tried using 100% whole wheat flour by hand kneading for 45 minutes and still cannot reach the window pane test. After countless ratio tests, I found that the best ratio is a combination of whole wheat flour and high protein flour (13% protein), with high moisture content, end result bread is very fluffy soft. I also found that the best way is the simplest method of no-knead autolysis, which allows the dough to self-knead naturally, the germ bran are also softened through high moisture soaking, the baked bread is soft with stringpull, full of wheat aroma. In addition, the pear and manuka honey muesli are sprinkled in inside and on top of the bread, enhanced the bread texture. Even make me love the bread crust that I don't usually eat. The filling is sweet and fragrant, healthy and delicious.
The overnight autolysis process should not exceed 12-15 hours in a normal fridge at 4C.
Storage Method: Store them in sealed plastic bag, at room temperature for 3 days, and the ice storage for about one month. Thaw before eating to maintain the original softness.
♦食谱 =450克土司盒/8寸x 4.5寸 x 4寸高=
300克 温牛奶 (40C)
5克 速溶酵母
4克 细纱糖
200克 全麦面粉
200克 高筋面粉 (蛋白质: 13%)
3克 盐
55-60克 蜜糖
45克 无盐牛油
95克 Yogood Glow 梨子蜂蜜穆兹利（分3次加入）
7克 黑芝麻（分3次加入）
1个蛋 （蛋液）
(上下火，不开旋风，第4层烤)
(预热烤箱 (190C): 20分钟, 盖铝箔纸, 再烤 烤箱（190C): 25分钟，总共:45分钟）
(内部温度到达：93C)
♦Recipe =450g Loaf Tin/8inch x 4.5inch x 4inch Height=
300g Lukewarm Milk (40C)
5g Instant Dry Yeast
4g Caster Sugar
200g Whole Wheat Flour
200g High Protein Flour (Protein: 13%)
3g Salt
55-60g Honey
45g Unsalted Butter
95g Yogood Glow Pear & Manuka Honey Muesli
(Divide into 3portions)
7g Black Sesame (Divide into 3portions)
1 Egg （Egg Wash）
(Top bottom heat, no fan force, 4th rack)
(Preheated Oven (190C): 20minutes, Cover with Aluminium Foil, Bake again Oven (190C): 25minutes, total 45minutes)
(Internal Temperature reach: 93C)
♦ MUSIC
Artist: Rick Steel
Title: Post
Artist: Wayne Jones
Title: Mr. Sunny Face
Artist: Wayne Jones
Title: First Love
免揉食谱简单很多 no knead recipe easy so much
♦ Yogood Glow Manuka Honey Muesli 冻糕穆兹利: invol.co/cl1wwbe
»隔夜自溶法在普通冰箱4C, 不要超过12-15小时,。
»收藏方式：收在密封塑料带，室温可存留3天，冰库可存留一个月左右，要吃前解冻，即可保持原本柔软度。
»The overnight autolysis process should not exceed 12-15 hours in a normal fridge at 4C.
»Storage Method: Store them in sealed plastic bag, at room temperature for 3 days, and the ice storage for about one month. Thaw before eating to maintain the original softness.
@@bluebirdy1774 you can try
烤面包和烤蛋糕我每次有开风扇去烤
@@maygiam3133 我没有噢，因为太快黑
@@maygiam3133 我没有，因为太快黑， 外面熟里面不熟
老师，请问如果单单使用高筋面粉做普通面包，也是可以用这个食谱份量吗 ？
Never had success with wholemeal gonna try your method! Thank you so much!!
你這個視頻講得很好很詳細，我剛剛試做了，成功，很好吃，謝謝你的分享！
哇，恭喜成功，做了拍照来看
感謝這麼用心的測試，而且我一直想做健康好吃的全麥麵包，太感謝妳了🙏
不客气噢。我失败了，希望你们不用重复我的错误。加油噢。做了拍照来看
我自己攪錯了程序，但都可以做到出來還唔錯，又可拉絲，谢謝分享!
感謝老師的精心教課程，非常棒, 还未去试做，只是看教程已经知道一定会做得好。妳的声音太好听了💓
😥😥
谢谢你的食谱哦！我做了3次，3次都很成功，很好吃 😋😍🥰
老師上次妳分享千層蛋撻皮我昨晚跟著妳一步一步的做，我不知如何把照片給妳看，真的好鬆脆又香甜，真的妳很好，我60歲冇牙都吃到，太感謝您，我會再學妳其他的分享，但是這個澳洲的，我不知到在香港那裏有賣，所以先看著和收藏，
哇，厉害，做了拍照来我的instagram/fb page messenger, links in description box
你是说yogood 吗？上网可以买噢
The much needed troubleshooting dealing with whole-wheat flour. Thank you for sharing such a valuable comparison and explanation.
Welcome hope you can try
刚巧面包机坏了，这个recipe来得真是合时！谢谢。
哈哈，是的，不要机器噢。做了拍照来看
Hi Wendy..thank you so much for sharing your recipe with English subtitles. I've tried out omitting d muesli n its soft enough for my 80 yo mom. now baking again ..best regards
Wow great, but with muesli is even nicer. Please send photo after making
你太棒了👍🏿已经成功做了德国沙饼干🍪！一定要试一下你这个全麦面包🥯先谢谢了🙏
谢谢你噢。希望你尝试做了拍照来看o
Hi Wendy, nice recipe! Can I use dough hook and knead till butter incorporated, then put in fridge?
感謝您！很喜歡您介紹營養成份的部份！
谢谢你噢。希望你买来尝试噢。真的很好
曲调歌声凄美 但蕴含人生真諦 啓發积极面对的勇气 感谢🌹 来自你们的鼓励和正能量！🎉❤ 定会转發分享与支持！加油！👍💪/ 新加坡
Thank you so much, it's a really beautiful one.
谢谢你的分享😊好喜欢你的声音😘😀
谢谢你，尝试做噢
Wao! Looks great and yummy, will try to make. Thank you for the recipe 😊
Wow great, pls make it and send. Me photo
老师，想请问你，如果没放入冰箱隔夜发酵，在室温发酵大概3-4小时后直接做造型，做第二次发酵然后烤可以吗？
今天收到了在拼多多上订购的展艺黑全麦粉，蛋白质含量居然高达14.1%！过两天就试做这款面包！
那么高吗？哈哈。应该很好制作。普通的全麦面粉低筋的
Simply superb....thank you 👍
Thanks! Tried out and i made it!! Yeah!
Wendy為什麼不买個廚師機？會省很多力氣的😊
不管，先留言再認真的看老師的視頻。當你有wheat flour在抽屉等适合的视频又看到这个视频上线。真的足矣！
哈哈，谢谢你噢，赶快尝试
thank you,I will try your recipe
Great, pls send me photo after making
Awesome, thank you for sharing.
Welcome, hope you can try
Amei, vou fazer esse pão integral 😋😊
很松软。全麦也可以这么好吃！
是的。希望你尝试噢
Oh wow! 😋I must try this, thanks for sharing
Great, pls send photo after making
👍🏼昨天準備好今早烤的，很贊
哇厉害，做了拍照来看
謝謝你很棒的分享。
不客气，希望你尝试噢。
Hi Wendy～ 我之前做過兩次全麥土司麵包，做出來是你的一號二號作品的樣子🤦♀️和濕麵團戰鬥了幾十分鐘，非常狼狽，最後還發不到頂，只有50%大小，第二天又硬得像饅頭，真是心灰意冷。不過看了你這期視頻，又燃起了鬥志，趕緊網購了13%高粉，希望這次能成功～謝謝你的分享！可以請問你愛用的高粉和全麥粉是什麼牌子的嗎？
請問老師，用無鹽奶油可以代替牛油嗎
老师请问如果冰箱发酵大概10小时将有问题吗？
Wow so good!!! I'm making this now.. I'm so excited ❤️❤️❤️😍😍😍😍
Oh wow great, pls send me photo after making
謝謝妳的分享，我己經做了2次，都很成功。如果我想做一半的麵包，是否就將分量除2。請指教。
哇，厉害的。做了拍照来看。。是的，除2,不过烤的时间要看你模具大小了
Thank you for sharing 👍❤️🥳🌸👏💐💝💖
Welcome, hope you can try
Hi dear,
The honey is a must or can omit ?
Honey must manuka or others also can ?
Hi Iwen, checking if you have any recommendation of a real good and sharp load cutter?
等我的吐司吃完，我要试试看你的这个食谱。谢谢
我没有厨师机，也没有面包机，所以都是手揉做吐司🍞……这个食谱很吸引我，因为我喜欢吃全麦吐司，比较健康
@@landykhl 是的，我也是一样，没有机器，用手揉，这个最好
期待照片
那這個全麥是多少比例高筋麵粉是多少比例我每次做麵包都是飯趕快教教我吧
從冰箱取出來之後，不是很黏嗎？那為什麼妳的手都不會沾上麵團？
麥片吐司我自己喜歡可以妳們做好吃妳們著做甜甜
谢谢你，尝试做
I learnt from a traditional baker who uses the traditional way of baking bread: fire stoves that for wholewheat bread to get fluffy usually some vital gluten is added to the flour to increase the protein content because protein percentage in wholemeal flour is very low. So you can try that next time when you want to increase your wholemeal flour ratio but you should know it will still yield a very dense dough when ratio of wholewheat increases.
I already tried that, also is harder to get pure gluten from market to just add into the mixture. So I still prefer this recipe and ratio to maintain soft fluffy texture
嗨！早上好🌈🌞好久不见哦😃来串门吃面包咯🤗🤗感谢分享😄🙏
哈哈，哈喽，赶快尝试o
@@iwen777 😅😅感谢您的分享🙏🌹🌹🌹💖💖🥂
@@soundofheartrelaxation652 不客气
@@iwen777 0
老师您好，如果想同时烤两支450克的这种面包，烘烤的时间要不要拉长？温度要不要提高？请指教，谢谢
Can I skip the egg wash for someone who is allergic with eggs?
Whole-wheat hi protein flour or just whole wheat all purpose flour ? Tq
Wendy, 我是新手🙏看到这食谱很有营养就试一试。但为什么我揉面团时揉了有15分钟都还没成团又很粘盆和手❓
请问能否用sourdough starter? 需要用多少分量及水分如何调？谢谢
不好意思我没试过。
如果不用牛油ˊ可改用別的植物油嗎？
可以
请问老师面包烤好了，要放冰箱冷藏？可以耐多少天？谢谢
Wow so yummy bread😗
Thanks alot, please try it
I can’t find high protein flour .Can I make it without it ? Or what can I use instead of it ?
請問我的高筋麵粉的蛋白質是4g可以用嗎？
哇！赞赞赞！靓靓靓！这个我要学. 这个全麦的面粉，要注意什么？是不是bakery shop有得卖？我试过放冰箱发酵(没开到很冷)，第二天早晨看，整个面团死了，结果丢了. Wendy, 如果要做小份，应该怎样调整，不想失败，浪费材料，如调整麦粉和高筋面粉各100g, 总共200g, 牛奶和yeast, 应该放多少？谢谢你先.
一般卖的全麦面粉应该是低筋的，
高筋面粉一定要13%可以高噢。
隔夜冰箱4c不要超过15小时.
你可以把全部食谱减半噢
@@iwen777 Wendy, 再一次谢谢你无私的分享与实验. 🤗
@@alexyow9665 不客气，做了拍照来看
Hi.. 可以问下老师吗，我跟着你的食谱做了2次，都发不起！（伤心绝望）是因為冰箱的度数不够冷吗？第一次发了12小时，第二次做看到12个小时没什么反应就再等多2个小时。。也不发到好像老师做的！还是因为我揉得不够久？因為听到老师说不用揉久，我就只揉到没看见黄油，就放入冰箱了！希望得到老师指点。謝謝。。感恩。
我终于知道你为什么用温牛奶发酵了…😄
Can I use olive oil instead of butter??
请问如果我不吃牛油的，那要用什么来代替呢？因为我看到你所有的蛋糕都放牛油。
如果没有蜂蜜和yogood那个，可以省略吗？
请问下,第一次发酵可以在室温下发酵一个小时吗或者发到兩倍大吗？谢谢
不能，要拉丝效果必须冰箱隔夜发酵噢。因为全麦面粉很难出面筋
想问一定要加蜜糖? 不加可以吗
我想請問老師，我做老師的配方做了兩次都很好吃，但昨日把配方改成2倍想做兩條，結果從冰箱拿出來時，酒味就很重，而且烤完之後，酒味更明顯，想知道為什麼會這樣，謝謝老師
我也是，很想知道為什麻
Wow!!! You are amazing 😍😍😍 thank you for the trial and error.. ❤️❤️❤️
Welcome, thanks for watching too, I did the error so that u all dont need to repeat same mistake as I do
请问老師,如果是单单只想做个全麦片面包,根据你的食谱,是200克的全麦面粉和200克的高筋面粉,不加muesli ,对吗？
也可以
Do you mean to say leave the dough to autolyse overnight in the fridge for 12 to 15 hrs and not more ?
Yes. Not more, overproofing dough will have sour taste
Thank you
我從冰箱拿出來，發現麵團變得很硬。為什麼？
Hi master, may I know if I not add honey is okay? Because I do not have it at home. Thanks
U can replace with maple syrup or Condensed milk
@@iwen777 I see. Ok thanks Ms Iwen
可以出一款北海道牛奶吐司吗
请问用淸水代替牛奶吗？
请问能用atta flour吗？
Atta flour是什么?
老師你好，謝謝你的分享，請問我如果要做巧克力口味的全麥土司麵包，巧克力粉什麼時候加進去呢？謝謝
加面粉那里哦，可以取代一些即可
@@iwen777 謝謝🙏😊😊😊
Can show the packaging of the wheat flour and protein flour that you are using. Tks
The flour I bought are loose packaging from cake ingredients shop, so no brand visible. Please find whole wheat flour with germs and bran texture as per video, also for high protein bread flour, please see back of packaging with protein content 13% as per video
iwen请问你的烤箱一共有几层呢。如果果我家的烤箱比较小，一共只有四层该怎么办❓
我的有5层，你就放中下层即可。
Can I know where did you buy the measuring liquid temp thermometer from?
I bought it from cake ingredients shop, you can buy it online too, called candy thermometer
@@iwen777 thank you. Will look for it.
@@janicey3450 great, hope you can try and send me photo
我做了，不過失敗了。請問從冰箱取出，麵團完全沒有發到，是不是麵團要在室溫發酵了，才放冰箱冷藏呢？
Can i just use bread flour?
Yes u can
老師 請問可以用水來代替牛奶嗎？份量需要調整嗎？
用牛奶面团会更软噢
Your video guiding is so in details and your generous tips of cons and pros.Thank you so much and appreciate your sharing.
welcome, Thanks a lot for your notice and appeciation. hope you can try
你好，这个全麦粉。是你买这五种粉自己调配的吗？比例是1:1来调吗？谢谢🙏
不是，是买全麦面粉whole wheat flour.已经包装好的
请问 牛油可以用橄榄油代替吗
可以尝试
Hi dear, need ur advise..what happens using this recipe looks like the middle part still underbake? When I leave the dough to room temperature and start rolling I feel the dough is bit wet
Beware not to overproof your dough, this dough is actually a wet dough so that bread can be moist n soft.
But beware not to overproof or tear the gluten when roll, or else they will collapse during baking n make it hard n wont be fluffy or cook well
@@iwen777 thank u much dear for ur tips! Maybe I overproof it, I only start rolling around 15 hours plus an hour at room temperature, the bread is like not baked and hard 😢 shall try again, love ur Jenny butter cookie recipe too! I tried twice bit I haven't get the piping part as good, difficult for me to pipe and bag keeps coming off 😅 but the cookies are good!
按照你的方法做為什麼發不起來
我也是，我懷疑冰箱太冷🥶
hi 请问是不是全麦面粉没有那么粘呢？有用过高尽很粘手 想知道如何要13% 都是烘培店买的！
没有面包机 吐司模 蛋糕模具可以用嘛？
全麦面粉也很粘手。
要看包装后面，没有就问店员呀，说你要13%的/日本/新加坡高筋面粉。
可以用蛋糕摸，看你磨具尺寸来定
你好 请问如果用黑麦面粉代替可以吗?
不做吐司 做成餐包是否也可以呢?😄
黑麦粉我没尝试过噢。应该可以。
可以做餐包o
@@iwen777 感谢回答😍😍😍😍
@@eunice6674 不客气
一級讚
谢谢你，尝试做
老师，请问转换用高筋面粉烤普通面包，也是可以使用这个相同配方份量吗 ？
你可以尝试，面包应该会更柔软
Hello. What is the difference between Whole Wheat and Wholemeal ? Thanks
Depends on country, at my place, wholemeal flour is also the same
第一次做失败了。
冰箱拿出来回温时间超过了，之后继续做，休面不会醒发了😢
这是我看到的最好的全麦面包了！其他的都是胡说八道放了大部分的 高筋或其他白面粉却说成是全麦面包，谁要吃那些放了大部分白面的假全麦面包啊？不知他们是骗自己呢还是骗别人。
谢谢你噢，希望你尝试做噢
请问老師这个麦片果这样可以最到
最到是什么意思?
揉了很多次。。。份量分配合适做法到位不需要放冰箱发酵。"八先"。。。😁
要手揉的话就要揉久些。
八先是什么?
我影片里指的是巴仙(%)percent
老师，感谢今天终于尝试了。没有面包模具，所以没有发到很高。虽然如此，但很有成就感！很多看了问我，我也分享了你的recipe 👍
哇，厉害噢。做了拍照来看噢。谢谢你分享
@@iwen777 好的，做了2次。还有你其他的recipe都一直有尝试，感谢！
非常感谢你的分享！
不客气，赶快尝试
iwen baking 等我下个月期末考完！
@@nanowong 好的，加油o
@@iwen777 谢谢！😊
@@nanowong 不客气，
我是新手，想学免揉巧克力吐司面包
好的加油哦，跟着影片一抹一样。你可以的
怎样买高筋面粉13%
老师请问你用什么牌子酵母?
我的放到早上也是有酵母味很重, 不喜欢那个味道.
你的有放冰箱4c超过时间吗？有就会有酸味。多数烤后酵母味就会不见噢。没不见就是发酵过度了
老師，請問如不用蜜糖，如几多沙糖呢？
少些，你可以自行调整甜度
沙巴没有这个Yogood包装
可以上shopee买噢。我把他们官方链接放在说明栏description box 和pin comment了