Hey Hu it was fantastic to watch this video & im definitely gonna give a try these days. Juz wondering can i do it on an aluminum tray instead would it be the same effect? Absolutely appreciative of u since I’m sooo into Italian cuisine & will be a big fan of yours to mama lots!!!!
In the resting periods after hydrating, stretching and the 2x coil folds, can leave the dough outside the fridge for 30min each just like in the video. After the last coil fold the dough will go into the fridge overnight anyways, no matter your room temperature. For the last raise you might wanna adjust your time from 1h to 50min or so. However it's better to eyeball the growthof the dough then to just time it. Make sure the dough doubled in size and you are good to go.
![[ENG中文 SUB] How to make THE MOST COMMON Italian SNACK?!](http://i.ytimg.com/vi/dDdGen3GDKY/mqdefault.jpg)
![[ENG中文 SUB] How to make THE MOST COMMON Italian SNACK?!](/img/tr.png)
也想问问你们觉得怎么样的面包食谱是简单的？不用过夜？不用动手？😝
不用动手，过夜可以
不需要揉麵團真的很棒！
动嘴就可以了😌其实什么都不动
其他
过夜可以，免揉的😆
義大利廚師為了做出有別法棍的麵點而發明佛卡夏；
一看到生麵團在烤盤晃動的美妙舞姿我就流口水了；
外脆內軟的佛卡夏一直是我的最愛，謝謝小胡分享！👍🥰🙏
我还以为做法棍失败的面团扔烤盤裡面烤就是佛卡夏😅
至少chatgpt就是教我这么消耗失败的法棍面团的
看完之後也很想自己試做看看❤❤❤
Bravo！Focaccia做得跟意大利面点师一样👍👍
Definitely give it a try! Thank you for the DEMO! Yummy! 🥰😋😋😋
这种外脆有油的好好吃
Nice, 一定要來試一試
我愛佛卡夏👍👍👍
Can you share with us your best lasagna recipe? Or vegetarian pasta?
剛照著做失敗了，感覺是乾燥酵母活性不足以及怕太油加太少油整個黏底…想請問冷藏時間最多是多久呢？
看起来就很香啊
我在烤盘刷了油，面包烤好了粘在烤盘里拿不下来😢
簡單做法最好
Hey Hu it was fantastic to watch this video & im definitely gonna give a try these days. Juz wondering can i do it on an aluminum tray instead would it be the same effect? Absolutely appreciative of u since I’m sooo into Italian cuisine & will be a big fan of yours to mama lots!!!!
香 香 香 香 香喷喷！
can i add some ingredients to the dough such as arugula or artichoke hearts, not as topping but inside the dough
Hi Hu, my room temp is 28℃, will I need to move the dough to the fridge after coil folding? Thanks for the recipe, looks really awesome. Cheers!
In the resting periods after hydrating, stretching and the 2x coil folds, can leave the dough outside the fridge for 30min each just like in the video. After the last coil fold the dough will go into the fridge overnight anyways, no matter your room temperature. For the last raise you might wanna adjust your time from 1h to 50min or so. However it's better to eyeball the growthof the dough then to just time it. Make sure the dough doubled in size and you are good to go.
Will give it a go soon. Was worried dough will proof way too fast at 28℃ 😅
好讚 馬上學
请问在冰箱发酵时间最长是多久？谢谢！
May I request for measure for the recipe 🙏
看着就很棒！
可以像pizza 那樣放很多料嗎？
完美
咔嚓咔嚓的声音，好疗愈！！！！！👍👍👍👍👍👍👍🤩🤩🤩🤩🤩🤩🤩
請問用Dinkelmehl可以嗎
Can I use an air fryer to do it?
Sure. Please adjust the baking time and preheat air fryer. Good luck💪🏻
小胡你好，我照着食谱做了，很成功，谢谢！
我有一个问题，如果不过夜发酵，同样的食谱可以怎么处理吗？谢谢
不过夜发酵的话，需要增加酵母的量，建议过夜味道会更好
高筋面粉是多高的？
謝謝分享 ❤💯👍💪
这是我所住大区的特色面包。有厚有薄，厚的可以切开 夹奶酪火腿等，薄的直接烤脆了 当油饼陪粥吃。🤤🤤🤤
配比是多少呀
怎么会有那么多的泡泡🫧
请问，用全麦面粉可以做吗？
可以超好吃我就用全麦做成功了
Must keep the video ❤
Can we use onion to replace chive?
You can but they might burn as well. Maybe fry some in a pan and top them up later.
Can you tell me the ratio of flour, water and yeast?
All my videos have a recipe link in the video description. Just open the description and klick the link, no worries, it's totally free!
Thank you
为啥说蒜蓉好吃？整个过程没见到➕蒜蓉？
一定要高精面粉吗
高筋 會比較好吃有彈性
@ 谢谢！
希望小胡可以出比较健康的欧洲食谱啊，中老年人都可以吃，尤其那些有基础病的人，低糖低盐低热量的食物，和较均匀的营养。
欧洲可能是没有这种食物....
請給receipe
求作者提供配方表❤😊
在說明裏面就可以看到呀
可否告知麵粉 水 酵母的比例
在說明裏點進去就有鏈接
🤩🤩🤩👍👍👍😋😋😋
❤
牛逼
Buonissima 😋
您好，食譜中的''高精麵粉''應該改成''高筋麵粉''才對，感謝您的分享~😊
❤❤❤🎉🎉🎉
蒜蓉橄欖油怎麼做？謝謝
😢我的麵團過了一夜在冰箱🈶️長大一點點，但是在室溫的一個小時完全沒長大….好擔心了😦
请问你的室温是多少度？如果在室温下一个小时没有长大，可以延长发酵的时间。
@@WhosHU 室溫約24度。雖然最後沒有長大兩倍，但是成品還是很美喲⋯⋯謝謝你🙏
@@WhosHU 補充一下，我室溫發酵等了兩小時，晚餐時間到了，只好快點拿去烤，不然全家沒飯吃了。最後，大家都吃光了！聖誕節🎄我還要再做一次！
@@unahuang6555會不會酵母活性不夠？
免揉健康欧包，全麦的
沒有數量顯示
只有我覺得小胡講中文聽起來很不舒服嗎
之前看了他ng的影片 拍攝者貌似很強迫小胡講中文 而且小胡已經講到累很無奈
為何不讓小胡講自己國家的語言就好 一來他自己講的方便二來也好聽 幹嘛一定要強迫他講中文
没有配方啊
晃动的像全是脂肪肥肚皮😅
小胡结过婚了？怎么没拍视频呢？😂🎉
我都想知哦😢😊
韓國 日本 台灣 洛陽
小胡，你戴戒指了，結婚了嗎？
抄袭河南烙饼。
由河南人发明，西传到奥地利的。
脑子进水了！
哈哈哈哈foccacia是意大利人创造出来的噢😊