From USA, I’ve seen a lot of videos making noodles, bread etc., but I’ve never seen anyone teach with your intelligence and finesse...and you are kind enough to share your wisdom with an English translation. Thank you very much and continued best wishes for your channel!
Thank you for being so generous with sharing your knowledge! I've watched many videos to understand the science of baking breads but what you have done is a whole new level of sharing very specific insights and details. Highly appreciate your meticulous demonstrations. Thank you. This is so useful.
As always, so informative. Since you've taught me the use of autolyse to control gluten formation, bread and dough making has been much more pleasurable... That and and assiduous use of a kitchen scale are game changers in general cooking. Thank you for your videos, and specially for translating them for us who don't speak Chinese. Cheers from Uruguay!
Thank you so much for your videos! Even I watched tons of video about bread making but this video was most explanatory video about the difference between kneading techniques and other factors in dough making. I like to understand all the things behind any cooking process it helps a lot to not just follow a recipe but know what I'm doing and why.
Hi - I've been baking bread for over 50 years and have discovered the many variables of why some bakes are better than others. Even the weather can cause problems. However you've given a fabulous demonstration on gluten that even a mature woman can learn a thing or two. Thank you so much.
I just started baking recently, and I want to say thank you for all your amazingly informative videos. You're my first go-to channel whenever I want to try a new recipe! :)
Yep me too, I've been interested in dough since the start of quarantine and I find that this channel is the most informative and most straightforward one.
Hi Xiao Gao Jie, where do you get all this knowledge from? I'm mesmerized by your recipes and the information you provide it. Thank you, love from Brazil! ❤️ 🇧🇷
Life and food chemistry :) So much practical knowledge from food chem that we thought were just 'how it is normally done/cooked/prepared' but is actually the science behind it.
She is a home cook herself (if i'm not mistaken). She shared her cooking recipes etc at first, later she starts to feel curious on what is the mechanism behind all the recipes, thus start to experimenting and testing. She also notice many viewers has the same question as she has, so she shared here experiment results This is one of the experiment on the gluten, I remembered she did an experiment on the effect of fermentation period on the inner structure of bread/buns. It's so much fun watching the reasons behind these food processing
I can't thank you enough, Xiao Gao Jie. You have an amazing way of explaining technique that cements the info in my head. The demonstration using different flours and different kneading times was brilliant. As always, thanks a million.
I’m allergic to gluten. Which very funny because in 50 years I was able to eat it. Now all of a sudden I can not. I think the wheat flour changed more than I have.
You might be able to consume items with gluten that have not been heavily treated with chemicals. Many times the make up of the food changes due to these chemicals causing these allergies. I have a friend who cannot eat corn here in the US, but he's fine when he eats untreated, organic corn in Mexico.
Tracy NO. Food allergy can occur all of a sudden, especially at an older age; for example, a Los Angeles Times editor - ironically, for the food section - suddenly could no longer consume any kind of wheat product whatsoever at the age of ~30. In some cases, food allergy comes and goes. Do not pay attention to the talk about “food chemicals”, which any person - even healthy one - should avoid. Do investigate “long fermentation” of dough 長時間發酵, which in some cases is agreeable to people w/ moderate celiac diseases, as the process of proper fermentation converts the compound in wheat into a digestible form - by the same token, every fermented product of a food group is consumable to people who are allergic to its original form, such as the lactose-intolerant can consume yogurt, kefir, sour cream, etc., and the legume- allergic can consume soy sauce, soy bean paste, miso, nato, etc..
Watch documentary “ cooked”, it talks about it’s the yeast we use today. Make your own yeast. And heal your leaky gut and systemic Candida infection( can watch from RUclips”). Then your food allergies will be gone one by one.
![[Eng Sub] How to knead bread dough by hand 手揉面教程 没有厨师机也能揉出手套膜](http://i.ytimg.com/vi/oxDzOD2FBAU/mqdefault.jpg)
看小高姐做吃的就像看金庸先生小說裡的武林高手施展功夫一樣，在平淡無奇的招式中顯現出最高深的道理。我是單親爸爸，五歲的女兒非常喜歡麵食，照著小高姐的教學做了蔥油餅、花卷、餡餅、雞蛋糕給她吃，她現在天天纏著我要我再做，我很感謝小高姐的無私分享。看了數以萬計的RUclips視頻，這是我第一次留言，實在是必須對小高姐表達我的欽佩之情。我人在美國，大學時期在一間家庭式中日餐打過工，學做壽司還有一些基本的廚房工作，那時的我年少輕狂、血氣方剛，常言又道文無第一、武無第二，技術性的專業極少有人會自謙不如人，看了一些老師父常常擺了架子訓斥人，我心裡是一百萬個不服氣。再看小高姐的視頻用著這麼簡單明瞭的方法、口齒清晰的敘述教人做出一道道美味佳餚，視頻往往只出現小高姐的一雙手，卻有著溢出螢幕的溫柔婉約的氣息，我拜服了！祝小高姐永遠健康幸福！
Not Socrazy 别，人家只是在说事实而已。小高姐有老公。
小高妈给我点赞
小高姐怎么我买的硬红高筋加水后跟你低筋一个质地
@@梁灰灰 可能是放久了，或是買的時候已不新鮮了。麵粉的筋道會隨著時間減少，高筋麵粉也會慢慢變成中筋，甚至低筋。想要高筋麵粉要筋道好，除了注意品質，一要注意蛋白質含量夠高(11%或以上)，二要選生產時間越近越好啊。
@@梁灰灰 你的面粉应该是新磨出来的？
我觉得厨师行业真的需要小高姐这样的高素质人才，见过很多师傅都是靠经验，但很难讲清楚其中的原理，有些师傅受自身学历所限，没有什么化学生物知识，开口几句就离谱了。
我是法式糕點師，這些年來工作上做糕點似懂非懂的原理，經小高姐一點馬上就明白了。小高姐你真的太利害，我要向你跪拜了。謝謝小高姐！
讲的清楚，深入浅出，又没有一句废话，高质量的烹饪教程，简单明了的操作流程，做出色香味俱全的食品。高质量，高效率，所以高收视率，高评价！欣赏，称赞，学习了！
小高姐反复钻研的精神令人敬佩！感谢这全面的汇总和分析
平常光是做家事，就已經有扳機指又腕隧道發炎了，今天看了小高姐的教學，原來不用一直揉面也可以讓麵筋形成，真棒!
來自台灣的阿嬤，感謝您!
像我都很偷懶，和一和，丟冰箱發酵。
做多點，丟冷凍😅😅😅
小高姐的麵筋自形成真的很好用呀~
太认同了，学生党没有很多时间揉面，又想吃松软的面包。这下好了，晚上和好面，放冰箱冻一晚上，第二天早上就有面包可以吃了~
@@raindroplee8394 还要回温，一发，排气，整形，二发，烘烤，晾凉，才能吃…哈哈
你好同胞！姓WU吴应该老家是广东的客家人吧？
@@bbstrom5265
你好聽說中國那邊的人沒幾個會繁體字不知道是真是假
還有中國真的沒廁所門嗎??
滿好奇的
She's like a magician with all of these wonderful creations she makes.
cant agree with you more........
i wish i can be her neighbor lol
Phd in Flour Major, Hahah
Haha the magic is literally in her channel's name
I love her channel because she takes time to explain the science behind it. Learned so much. Her YT channel's name is true to its word!
@@mybabylokey Indeed, I also like hearing her speak in her language. Sounds like music.
虽然自己是个土生土长的北京人，但因为妈妈几乎不会做面食，只会包饺子，所以在国外的前几年每每想到家乡的面食也只能空流口水。是小高姐的视频让我终于实现面食自由，在异国他乡也可以随意吃到家乡的味道，甚至还可以回去指导我妈，真不知道要怎么表达对小高姐的感激。小高姐的视频对于海外游子来说意义远大于美食视频本身，它甚至很大程度上培养了我们自己动手丰衣足食的生活态度。从这个角度来说真的功德无量了🙏
太專業了,感謝小高姐的影片(本以為是看麵食教學,但感覺是在學化學)
小高姐简直就是许愿神，每次都是想啥来啥！我现在就去实践！
From USA, I’ve seen a lot of videos making noodles, bread etc., but I’ve never seen anyone teach with your intelligence and finesse...and you are kind enough to share your wisdom with an English translation. Thank you very much and continued best wishes for your channel!
小高姐简直是玩面届的博士生导师
哈哈哈哈哈哈笑出声 太对了
好像小高姐的真是职业也是博士生导师
小高姐从操作层面上升到了理论分析，真的很厉害
我是个小学生，怪不得没怎么看懂，还越看越困惑
@@yanfenfang4810 自己去做就能体会再次来听就容易明白
Thank you for being so generous with sharing your knowledge! I've watched many videos to understand the science of baking breads but what you have done is a whole new level of sharing very specific insights and details. Highly appreciate your meticulous demonstrations. Thank you. This is so useful.
最佩服小高姐了，学霸就是不一样。平凡的东西都能讲出原理。可是没有高深理论。凡人都能听的懂。好爱你。
As always, so informative. Since you've taught me the use of autolyse to control gluten formation, bread and dough making has been much more pleasurable... That and and assiduous use of a kitchen scale are game changers in general cooking. Thank you for your videos, and specially for translating them for us who don't speak Chinese.
Cheers from Uruguay!
Let me join and thank you for wonderful videos. Love from Russia!
I also appreciate very much, from Pakistan.🇵🇰
Thank you so much! You are a wonderful teacher. Big hug from Brazil. 🤗
Love and Thank you from Iran!
小高姐就是小高姐! 总是把做饭讲得像上课科学课一样，让我们了解了更深入的原理。所有事情都是一样，知道原理了，就可以千变万化。谢谢小高姐!!!
一开始, 混沌未明, 小高姐说:"要有水"。
第二天, 她觉得水很孤单, 说:"要有面粉"。
第三天, 她把两者融合, 说:"要听话"
此次面粉类家族开支散叶, 要搓要揉, 悉随尊便。
"要有光面"
小高姐认为光面是好的
馄饨未明
噗哈哈哈～阿门！😂
老佛祖了🙏
太棒了👏👏👏终于知道为什么自己揉不好面了。谢谢小高姐把原理讲得浅显易懂，还记录下不同状态的面团，让我能更直观的了解。非常生动👍👍👍
I bow to you, Teacher! You're my favorite cooking & chemistry teacher! 😍
不止是讲步骤，更是把原理讲的清楚透明，非常棒！
每次看都想感叹：太厉害了！
有點兒畫皮那意思。
我这几天刚开始学做包子和面包，遇到很多揉面的问题，没想到小高姐居然听到我心灵里的疑惑，适时po了这个让我豁然解开各种谜团! 感谢啊
Thank you so much for your videos! Even I watched tons of video about bread making but this video was most explanatory video about the difference between kneading techniques and other factors in dough making. I like to understand all the things behind any cooking process it helps a lot to not just follow a recipe but know what I'm doing and why.
小高姐的面食太赞了！我作为一个北方人，旅居毛里求斯已经很多年。一直没有尝试过发面，疫情期间做了4次油条成功了，做了2次包子发面成功，蒸出来后包子回缩变硬。失败告终。
這篇超棒，讓麵包新手的我獲益良多，謝謝小高姐🌹
小高姐的這些講解真的都是用錢都不一定買的到的寶貴知識，從根本講解料理是多麼難能可貴，真心佩服以及感謝
謝謝🙏🏼小高姐，相信有名氣的大廚都不見得懂得這個道理，感謝您大方的分享，每次都學到知識！感謝
小高姐不愧为网红。太深奥，太专业了。厉害！👍我看了几遍才明白一点。
先赞👍后看，一定是超实用的技巧，感谢小高姐分享💗
小高姐有一种魔力。声音好听，视频编辑的有逻辑，不啰嗦，内容都是千锤百炼的，胖乎乎的手（褒义 完全的褒义）都令人生出信任。好似邻家的好朋友，没有任何生疏感。 ❤️🌹👩😃☀️
看了小高姊視頻後，我省下揉麵粉時間，也省下去外面上烘培課的錢，更省下買廚師機或麵包機的錢。
還剩下看手（醫生）的錢。
正在纠结要不要买厨师机
非常感謝妳詳盡、無私的講解。疫情開始便被迫在家做麵包，減少外出的次數，初期總遇到各種各樣的問題，半年來總算掌握到經驗得來的技巧，現在看到妳這個視頻解說才明白個中道理，真的很開心！🙏🙏👍👍
Hi - I've been baking bread for over 50 years and have discovered the many variables of why some bakes are better than others. Even the weather can cause problems. However you've given a fabulous demonstration on gluten that even a mature woman can learn a thing or two. Thank you so much.
小高姐你一说你买不到高筋面粉我的眼泪就留下来了。时代变迁就在那么小和·简单的事情里就能感受的到。谢谢你为大家分享分快乐以智慧。祝平安。
面筋蛋白有更多牵手机会～ 这形容方法也太可爱了
被萌到XD
我手邊的低筋麵粉用這個起筋的方法竟然讓人讚嘆我自己的刀切麵比外面賣的還有勁道，方法淺顯易懂，我真是服了❤，所以立刻快手訂閱
所有的麵粉 一到小高姊就手上 就成美食了~
麵粉在我手上一天 還是麵粉 哈哈哈...
小高姐懂得真多，太厉害了，从早期的选锅、刀具到这次的揉面技巧，不得不说小高姐真是个理论知识与实践能力集于一身的专家
瑞斯拜小高姐我太爱你的教学视频了！！！逻辑清晰有条理，太有说服力了！
謝謝你小高姐 解釋得非常清楚 解了我40多年的疑惑. 我住紐約後才開始學麵食 韭菜盒子 雲吞 蔥油餅都是向你学的 這個RUclips 学得很多! 😘👍👏👏👏👍
看小高姐的视频真是视觉享受！
从小高姐这儿我算是真正学会了做扯面，以解思乡之情，然后又学会了很多各种面食的做法，今天做了小高姐的碱水红豆粽，非常完美！
I just started baking recently, and I want to say thank you for all your amazingly informative videos. You're my first go-to channel whenever I want to try a new recipe! :)
Yep me too, I've been interested in dough since the start of quarantine and I find that this channel is the most informative and most straightforward one.
Same here....
真是完美的解释，我之前不理解的小高姐都帮我拨开云雾了。谢谢小高姐
這集太經典了！讓我長久對揉麵的理解瞬間開了，感謝小高姐
無私的教導芸芸眾生，如果這世界上有最美麗的事物，那非小高姐莫屬了，謝謝您~
Awesome dough techniques, very informative. I always make fresh noodle and tried many different type of flours and techniques as well. Good share 👍
thanks for the nice comment! good day
太給力啦，對我這種就幾乎沒用手揉出過神麽“手套膜”的吃貨來說，太增强信心啦，放著也能出膜，太好啦，感謝小高姐！
辫子面包真的是太棒了 不用揉手套膜 只需揉一会 做出来很拉丝 很好吃
做美食，真的得弄懂食材的原本性质，这样就不会迷失方向。做起来轻松，吃起来开心啊！谢谢小高姐普及知识👍👍👍
完全不会揉面可我却神奇地从头到尾看完了。。。。
其实我就是听听小高姐的声音，平静一下心情。说了什么不重要。反正都对！
終於明白我的面團老不出筋的原因了！謝謝小高姐詳明的指導。
謝謝小高姐，解答了困擾了我很久的問題
跟着小高和面 跟着科学 省力 省事 棒棒的👍
太专业了！！别的厨艺网站看了多少个食谱也没有人能这么系统地讲，谢谢小高姐
啊啊啊啊，感谢小高姐，我就是一直拉不出结实的薄膜，以为面没有揉到位每次都揉过度🙈🙈现在了解了👍👍👍
小高姐，谢谢你详细的解释。真的很棒，我是初学者，对面粉的知识不多。经过你这么详细的示范，我非常佩服你。
跟着面粉学博士学揉面就是有安全感😂
为啥是面粉学博士？
Melvin Hu 因为小高姐做面食一绝
大家夸奖了，没有什么面粉博士。
@@melh7541 還可以加上理化原理😂😂😂
她其实是货真价实的数学博士……
写出了科学的理论。只有掌握了理论才能把实践调整的更好。就是喜欢听这种讲清基本点的烘培讲解。谢谢啦。
Hi Xiao Gao Jie, where do you get all this knowledge from? I'm mesmerized by your recipes and the information you provide it. Thank you, love from Brazil! ❤️ 🇧🇷
I believe sometimes life is THE best mentor. We live, we observe, we think, we conclude.
Life and food chemistry :) So much practical knowledge from food chem that we thought were just 'how it is normally done/cooked/prepared' but is actually the science behind it.
Pena que Brasil não tem muito tipos de
farinha!
She is a home cook herself (if i'm not mistaken). She shared her cooking recipes etc at first, later she starts to feel curious on what is the mechanism behind all the recipes, thus start to experimenting and testing. She also notice many viewers has the same question as she has, so she shared here experiment results This is one of the experiment on the gluten, I remembered she did an experiment on the effect of fermentation period on the inner structure of bread/buns. It's so much fun watching the reasons behind these food processing
Chinese people are full of wisdom and knowledge except the fact the west find faults and biased against China.
小高姐，我一直只看着你的视频，今天第一次给你写点儿几句。 不那么确信你会不会看到。 我特别喜欢你的频道，里边的你的研究，声音，菜。 总是感谢你的辛苦！🥰 你的频道是我看过的做菜频道当中最好的！ 继续加油💪
自从看了小高姐的视频，省下了不少揉面的时间 哈哈哈
真的每次朋友有问RUclips有哪个美食博主可以推荐的。都必须首选小高姐。高质量的作品治愈系的声音！太享受了！
跟着小高姐学揉面，揉好了给自己做一身衣服。。😂😂
而且还是高筋面粉透视装😂
这些资讯也太实用了 以前开始学做面包都揉面揉得手快要断掉 开始看小高姐的视频后才发现原来做面包可以那么轻松 谢谢无私分享
一如以往， 獲益良多。下次可否請您解釋老面、中種、波蘭種、湯種、燙種的分別、用處好壞、如何選擇及怎樣改良直接法面包食譜把「種」加入食譜、等等。謝謝！
小高姐简直就是一大票美食博主中的一股理工科清流 太喜欢了！
你解答了我的問題，謝謝你
小高姐早安！
謝謝您的無私分享這篇~
獲益良多~
再一次謝謝您！
勝讀十年書~
小高姐！！！！晚睡的福利😍
问好。
小高姐我正想这个你就发了。太爱了。你让我一个白案小白，在这个疫情期间弄出了很多像样的作品，我的家人非常享受孩子也能在一旁玩得很开心。谢谢你!
哈哈哈，封面有点恐怖！😂刚看完破案片。。。
hhhh 我刚看完惊魂记 看到姐姐的封面 走不出来了。
@@joelgoogly5424 我打眼一看，我关注的说案主播更新了？再一看，小高姐更新了😂😂😂
同感！深更半夜的咋一看吓我一大跳！！
我也想说看着有点恐怖😱，探案剧看多了。😂
正真是专业！ 做吃的也要讲科学，这样才会变通。高老师2000年出一个！
😂小高姐做面食太厉害了。。讲课讲的比我以前在蓝带的chef还好
惭愧，惭愧~
佩服小高姐，物理原理解说。
让我终于知道为什么我的面包时好时坏，明天早上一定再挑战。
膜拜大神！看了小高姐的视频真是茅塞顿开呀 小高姐能不能出用厨师机揉面的视频呀 教教大家揉面的挡速和时间 谢谢🙏
用厨师机揉面，对大神来说太小儿科了～
小高姐一直坚持手工制作面食。厨师机没有她巧手方便。😄
最喜欢和欣赏小高姐分享干货知识！掌握原理、思考、运用技巧做什么都更能更精进一层楼！谢谢小高姐！
来自做了一个月面包从来没有一次出手套膜的同学的感谢…
Practice makes perfect. Start with assessment, 謝謝小高姐教嘵我們不要盲目跟從食譜的方法和步驟，要了解麵粉的特性和狀態。又上了保貴的一課😊🙏🏻
為什麼我的麵糰總會回縮呢？害我做不好造型😫
嘩! 太神奇了！面粉在小高姐面前是沒有不聽話的!!
这个答案我知道！！小高姐之前讲过的要点哈哈哈！面团回缩是因为醒发不到位，面筋不够松弛，需要把面团多静置醒发一会，让面筋放松就好整形了。
至少休息15分鐘。
小高姐这一期值得全网美食博主学习。
Very nice 👌👏
这个视频简直就是及时雨啊！回答了我机器过度揉面不出膜的问题👍
此生只羡慕下高姐夫
I can't thank you enough, Xiao Gao Jie. You have an amazing way of explaining technique that cements the info in my head. The demonstration using different flours and different kneading times was brilliant. As always, thanks a million.
I’m allergic to gluten. Which very funny because in 50 years I was able to eat it. Now all of a sudden I can not. I think the wheat flour changed more than I have.
You might be able to consume items with gluten that have not been heavily treated with chemicals. Many times the make up of the food changes due to these chemicals causing these allergies. I have a friend who cannot eat corn here in the US, but he's fine when he eats untreated, organic corn in Mexico.
Tracy NO. Food allergy can occur all of a sudden, especially at an older age; for example, a Los Angeles Times editor - ironically, for the food section - suddenly could no longer consume any kind of wheat product whatsoever at the age of ~30. In some cases, food allergy comes and goes. Do not pay attention to the talk about “food chemicals”, which any person - even healthy one - should avoid. Do investigate “long fermentation” of dough 長時間發酵, which in some cases is agreeable to people w/ moderate celiac diseases, as the process of proper fermentation converts the compound in wheat into a digestible form - by the same token, every fermented product of a food group is consumable to people who are allergic to its original form, such as the lactose-intolerant can consume yogurt, kefir, sour cream, etc., and the legume- allergic can consume soy sauce, soy bean paste, miso, nato, etc..
It’s normal, when we age we become allergic to things
Sadly, it is all the poisons in our grains. And organic grains is almost unaffordable!
Watch documentary “ cooked”, it talks about it’s the yeast we use today. Make your own yeast. And heal your leaky gut and systemic Candida infection( can watch from RUclips”). Then your food allergies will be gone one by one.
小高姐今天让我见识了什么叫醍醐灌顶！
免揉真的无敌！小高姐带我进入面食世界喂饱我的西安汉子😋同样买不到正常面粉的我，哭泣
什麼是正常麵粉@@？
Lady, that's is the best explanation about gluten I ever ears all my life. Congratulations!
小告姐的声音越来越爱笑了 😊
小高姐简直是美食界的科学家！
The cover picture somehow reminds me of Westworld 😂
Hahaha yes! Plot twist the second gen hosts were actually made of flours and therefore edible 😆😆😆
same here
HA HA HA
Frightened.
Very clear explanation, 小高姐，大高手。做的好，講道理 。
大家揉面前最好让手腕活动活动。上次我揉得太猛结果第二天手腕疼死了。。
望闻问切
小高姐善于观察总结，
最可贵的是用简单的语言让面食新手能迅速理解关键点，不藏私，清楚明白。
我最近一个月才开始做面包，很庆幸一开始就看到您的视频，按照您说的去观察去分析，没有走啥弯路，嘿嘿。
非常非常非常感谢！
趕快按個讚
不然別人會知道我看不懂
Flour magic. You are a magician 🧚🏼♀️🧚🏼♀️🧙🏻♀️🧙🏻♀️
乍一看我还以为姐姐开始拍鬼片了呢。。。
谢谢小高姐。之前揉面失败多次，现在终于明白了。我比较喜欢用手揉面，这样才能感觉面的变化，我会更努力的！