How long do you think these bread can store in room temperature? If stored them in the freezer, will they come out as soft as the first time out of oven? What is your expereince to store leftover?
Morning,chef thx for sharing this recipe.Chef I'm using air fryer to bake bread,can I spray water to the bread instead of putting a bowl of water beside it.Cox when I bake baguette 🥖 I use to spray water to the baguette 🥖, kindly advise.Thx chef.I will try this recipe.
Thank you for liking and supporting my recipe. I think spray water is a good idea, it achieves the same effect as the water bowl inside but may not be as strong as the water bowl method, but your idea is still good! 🥰🥰🥰❤️❤️you are such a great baker👍👍💐💐
@@aliskitchen Thx chef for sharing all the simple n easy recipe.Im still learning.Anyway I'll try to spray water to the bread as u know I'm using air fryer for actually what's the purpose of putting the bowl of water inside the oven.
Maybe you need to cut down the fermentation time, or put your dough into the refrigerator for overnight after the first fermentation (for about 20~30 minutes). And after forming, before sending them into your oven, make sure they rise up enough. So, don’t preheat your oven too early.
@@judilee4267thank you for your advice, yes maybe perhaps my weather is hot and humid the fermentation is quite fast. So you mean could be due to overproofing ? When put into fridge when take out do I need to let it back to room temperature before doing anytg. 1st fermentation is refers to proof to double size for normal bread recipe ?
@@judilee4267 thank you, so over fermentation will cause bread rock hard ? Because I stay in hot and humid country so the dough ferment very fast, the dough already feel warm will machine kneading. After forming the 2nd fermentation, how do I know is ready to put into oven ? I experienced 2nd fermentation my top dough skin starts to wrinkled, is it consider over fermentation?
@@hl7508fr my experience, top wrinkled is over proofed. Use cold ingredients for v hot n humid weather, turn on the aircon if possible, n the proofing time tend to b shorter too.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
我也做了，超好吃的。
慢工出細活～
謝謝分享食譜。
How long do you think these bread can store in room temperature? If stored them in the freezer, will they come out as soft as the first time out of oven? What is your expereince to store leftover?
Morning,chef thx for sharing this recipe.Chef I'm using air fryer to bake bread,can I spray water to the bread instead of putting a bowl of water beside it.Cox when I bake baguette 🥖 I use to spray water to the baguette 🥖, kindly advise.Thx chef.I will try this recipe.
Thank you for liking and supporting my recipe. I think spray water is a good idea, it achieves the same effect as the water bowl inside but may not be as strong as the water bowl method, but your idea is still good! 🥰🥰🥰❤️❤️you are such a great baker👍👍💐💐
@@aliskitchen Thx chef for sharing all the simple n easy recipe.Im still learning.Anyway I'll try to spray water to the bread as u know I'm using air fryer for actually what's the purpose of putting the bowl of water inside the oven.
产品真赞赞赞也非常棒棒棒哒，我也要来学习老师的食谱做，希望我新手能成功💯👍🥰🙏🙏
感谢您的厚爱与支持！
阿栗期待您有好的结果，祝福您感恩节快乐！
🙏💕😘🌹
你好！請問麵團發好後，可以放在雪櫃放一晚等第二天早上才焗嗎！🙇🏽♂️🙇🏽♂️
您好，不是很建議🥰🥰❤️❤️第一次發酵可以在雪櫃里，但是二發不可以，因為會影響它的膨脹活力
@@aliskitchen 知道了，謝謝你的回覆！🙇🏽♂️🙇🏽♂️
不客氣的🥰❤️❤️❤️❤️
先知道这两个配方有什么特别的区别？ 如果我用波兰种方式搬到第二食谱，要如何计算公式？ 还有如果想加橄榄油要加多少？ 希望看到老师的回复☺️
4:47
@@羅文龍-y6w 有发现什么？
点解第二方法要用8克酵母粉及8克監那麼多
Maravilloso trabajo 👌 impresionante como siempre 👏👏👏
老師妳好：請問食物油是分兩次加入嗎？謝謝
請問波蘭種可以改用天然酵母嗎？是同等量嗎？
老師，請問在第一種做法中添加了檸檬汁，做用是什麼呢？這樣添加會不會酸酸的味道呢？
請問老師為什麼麵包烤出來會有縮腰折橫呢？謝謝
請問
為何
要要烤箱 放熱水+熱毛巾？
是要造成什麼效果嗎？
謝謝
@@洪靜雯-v8j 您好，家里烤箱没有蒸汽功能，所以用这个方法制造一些蒸汽效果，让面包前期膨胀更快而且表皮湿润不会因为结壳而限制发展。
（1）可以用白米醋代替柠檬吗？（2）烤箱是用上下火或风流？谢谢
您好，可以用白米醋替换柠檬的，烤箱用上下火就可以😘💗
@@aliskitchen 谢谢。
Ali Lao Shi, May I ask why this bread recipe ddoesn’t wed 1st proof/fermentation to double the size in your other recipe ?
Thank you for recipe. Can i use same recipe bake in shokupan pan? 🤔
Hello. The bread looks so delicious & appetizing. Thank you so much for sharing this wonderful recipe😊👌👍🙏❤
Thank you so much for liking and supporting my video, I appreciate it🥰🥰❤️❤️
@@aliskitchenhi老师第二食谱不需要用到波兰种吗？
請問檸檬汁能用醋代替嗎？份量要增減嗎？
請問老師植物油15g在兩種麵體混合在一起時候，慢慢全部加完嗎？
What s the purpose of folding twice on your second bread dough? Thanks
老師為什麼要放熱水和毛巾在烤箱？
您好，熱水和毛巾是為了保持烤箱內濕度以避免麵包表面過度膨脹🥰🥰❤️❤️
@@aliskitchen 謝謝老師🙏😍
❤️🥰
可以用全麥粉/all purpose flour嗎？
您好，可以用all purpose flour的🥰🥰❤️❤️
Это очень ВКУСНАЯ выпечка! 👍Булочки Как пух...Очень нежные..! Супер........!❤这是一个非常美味的蛋糕！👍包子像绒毛一样...很嫩..！极好的........！❤
Thank you so much for liking and supporting my video🥰🥰❤️❤️
請問是用高糖酵母嗎？
我做到了，好味又脆😁😜
感谢您分享和反馈好消息！
阿栗好高兴看到您的好结果！
谢谢！😘💗🍀🌹
Banh Mi, my favorite, I baked a few recipes, still trying to get the best recipe. Hope this will turn out great.
Thank you so much for liking and supporting my video, I believe you will make it🥰🥰❤️❤️
第二次發問：請問波蘭種可以改用天然酵母嗎？是同等量嗎？
您好，鮮酵母可以替換乾酵母，鮮酵母的用量是乾酵母的2.5-3倍（夏天2.5倍冬天3倍），波蘭種里的麵粉和水可以置換到主面團裡面🥰🥰❤️❤️
@@aliskitchen 不是鮮酵母，是天然酸種哦
請問老師 如果麵團完成 而烤箱太小 剩下完成的麵糰可以放冰箱保存 隔天再烤嗎？
您好，這個情況不是很建議❤️🥰🥰因為即使是低溫狀態面團也會持續發酵💐👍建議全部烤好以後冷凍保存，吃的時候復烤一會👍👍
@@aliskitchen 好的 謝謝老師
❤️❤️
建议你做半份就好。全部材料减半。
約72.5%含汁量....全蛋 、糖15、鹽6、水220、酸汁15、粉400～靜置40分鐘後+波蘭液種
Ali, you made with2 different methods, which one you prefer?
Can recommend the good bread flour ? I am starting to give up to bake bread, all my bread is as hard as stone. So sad 😢
Maybe you need to cut down the fermentation time, or put your dough into the refrigerator for overnight after the first fermentation (for about 20~30 minutes). And after forming, before sending them into your oven, make sure they rise up enough. So, don’t preheat your oven too early.
@@judilee4267thank you for your advice, yes maybe perhaps my weather is hot and humid the fermentation is quite fast.
So you mean could be due to overproofing ? When put into fridge when take out do I need to let it back to room temperature before doing anytg.
1st fermentation is refers to proof to double size for normal bread recipe ?
@@judilee4267 thank you, so over fermentation will cause bread rock hard ? Because I stay in hot and humid country so the dough ferment very fast, the dough already feel warm will machine kneading.
After forming the 2nd fermentation, how do I know is ready to put into oven ? I experienced 2nd fermentation my top dough skin starts to wrinkled, is it consider over fermentation?
@@hl7508fr my experience, top wrinkled is over proofed. Use cold ingredients for v hot n humid weather, turn on the aircon if possible, n the proofing time tend to b shorter too.
@@gyun8126 thank you for your advice, will gather these tips and bake again. Hope will get a better result
第一种做法加柠檬汁是起什么作用？
請問老師，波蘭種混合好後，可以冷藏發酵至隔天制作嗎？
您好，完全可以的👍👍不過酵母量可以適當減少，減少到2-3g❤️❤️🌹🌹
酵頭和老麵是同一種東西嗎
您好，酵頭和老面不是同一種東西，但是有著類似的作用🥰🥰🥰❤️❤️❤️
請問食譜1 可以直接將所有份量減半做的嗎？
請問，波蘭種和主麵糰的比例該怎麼算法?謝謝謝您
請問一下高筋做出來的法式麵包和中筋做出來的法式麵包口感上會不一樣嗎？謝謝
半天才完成😢 真的要超級耐心👍🏼
我做波兰种太软了，太黏手放了很多粉也不行，最后丢掉，请问老师跟着你的食谱为什么会这样？
跟麵粉吸水性有關係
May I know what bread flour you use ?
請問烤出來皮很硬不是脆的 是什麼原因？謝謝
請問如果麵糰太黏怎麼辦是甚麼原因?
Haiii..my mentor,..for metode one and two cant i use mixer ,to.make the bread
Hi yes you can use the mixer 🥰🥰❤️❤️👍🌹
@@aliskitchen ok thankyou my mentor 😍😍✌✌🙏🙏
🥰🌹🌹
請問放水是什麼用途，謝謝
您好，烤箱裡放水是為了給烤箱增加濕度，可以通過增加表皮濕度讓麵包膨脹的更大🥰🥰❤️❤️
@@aliskitchen 謝謝你的回覆
❤️❤️
你好，想問第一個方法，當麵團產生了很多麵筋後，我揉麵團很久（約30分鐘），但麵團仍然很粘手，請問應該怎辦？謝謝🙏🏼
放到冰箱里冷藏松弛30分钟
Good morning my friend! The bread looks so yummy. Thank you for sharing!.🥖🥖🥖🥖🥖🥖❤❤🙏🙏👍👍
Thank you for liking and supporting my recipe 🥰🥰❤️❤️
老师可以放尖果和葡萄干吗？
Можно что угодно положить,но это--просто ХЛЕБ! А изюм и орехи требуют сдобы--жира,сахара и т.п
Nice work as always !!!! I love love your recipes 💯💯💯💯💯💯👏👏👏👏👏👏👏👏👌👌👌👌👌👌👌❤️❤️❤️❤️❤️
Thank you so much for liking and supporting my recipe🥰🥰❤️❤️🌹🌹
@@aliskitchen請問波蘭種可以改用天然酵母嗎？是同等量嗎？
請問有時割法國麵包，刀片會沾油的作用是什麼？
防止粘刀片
為什麼放涼後表面回軟不脆
請問老師：如果使用100%全麥粉，食譜要如何調整呢？
别贪心。到时菌种撑不起来塌陷你哭都没救。顶多可以替换20%
Lovely recipe !! Thank you!
請問放檸檬汁的作用是什麼？希望能得到你回答謝謝你.
放檸檬汁可以讓麵包組織更白和更泡松一些
@@aliskitchen Thanks for your reply.
沒有烤箱可否爐火做麪包？
当然可以。有封密的炉盖用中小火即可。油管搜，大把无烤箱面包/蛋糕食谱。
請問，波蘭種的6g酵母是怎麼算法?????
2 teaspoon of dried yeast
请问您为何放布和开水在烤箱里?
您好，把布和开水放在冰箱里是为了增加烤箱内面包表面的湿度，以避免面包膨胀过快🥰🥰❤️❤️🌹🌹
手會黏怎麼辦
您好，因為這個面團無油+水份多，所以會有些粘手，建議手上沾水或者油，這樣可能會改善一些🥰🥰❤️❤️💐❤️
@@aliskitchen 我們要把面團弄到不黏嗎？
您好，因為這個是個高含水的面團，所以不需要把它弄到不粘❤️💐🥰💐💐
Lovely recipe !! Thank you! 💛
Thank you for liking my recipe 🥰🥰❤️❤️
用150g麵粉其他的份量如何計算
Thank you for your sharing ❤
Thank you for liking and supporting my video🥰🥰❤️❤️
我从没嘗试过波兰种做面，看起来效果很好，谢谢您的分享
感謝您的厚愛，阿栗誠摯的相信您可以做成功的🥰🥰👍👍❤️❤️
两次发面揉在一起有必要吗？感觉没啥区别啊
請問為什麼要放檸檬汁。謝謝
我也想知道！谢谢！
Geht auch Apfelessig anstatt Zitronensaft?
您好，放檸檬汁是因為可以增強麵團的筋性，讓麵更加強韌👍👍🌹
@@aliskitchen 謝謝您
@@aliskitchen 谢谢你！💗
Increíblemente hermoso y crujiente!!! Gracias Ali 's!!! Maravilloso!!!
Muchas gracias por darle me gusta a mi video👍👍❤️❤️
請問為什麼要加檸檬汁
3:45
請問第一種做法可以不放糖嗎？
那糖不是给你吃的，是给菌种吃的。你不放糖，它吃啥来发酵？
Thank you for your sharing!❤Amen!
🙏thank you
Thank you for liking my recipe 🥰🥰❤️❤️
Can i use youghurt instead of egg
Also can i use all purpose flour as bread flour not available
谢谢老师分享外酥里嫩的面包！
👍
感谢您的厚爱🥰🥰❤️❤️
Ali faça esta receita em português Air dexo laque de coracao❤
Olá, você pode ativar o botão de legenda no canto superior direito do vídeo e selecionar o idioma desejado❤️❤️❤️🥰🥰🥰👍💐
А мне и без перевода всё понятно,!😊
都係出街買算😂
Why I always cannot get so nice tearing bread, I am stay in hot and humid country, my bread is always as hard as rock
看到老師很輕鬆的做麵包令我這一個體重對澱粉質反應非常快的人也有點而怦然心動，但是仍然在掙扎之中😂😂😂😂😢😢😢
Sem traduzir não dá
可惜常看不清中文.😮
❤❤❤
❤
💯👍👍👍👌👏🌹
🥰🥰🥰❤️💐💐💐💐
👏👍👍🙏🏼🙏🏼🙏🏼
💐💐❤️❤️🥰🥰
👍🏻👍🏻👍🏻👍🏻❤😋
💐👍👍🥰🥰❤️🥰❤️😋💐💐
5 to 6 hours is too much work, plus occupying too much storage space for everything 🤣😂👎👀
👪♥️♥️👍
🥰🥰❤️❤️
😅😮😅
👌👍💋🌹🌺🇪🇬
🥰🥰❤️❤️👍👍🌹🌹🌹💐💐
豬仔包
超麻煩！發酵又發酵 走去麵包店，簡單得多😂
我自己做饅頭也都二次發酵，真的挺煩人的😂
@
好麻煩..不快速..