It's always interesting and funny to see asian(or sometimes american) people to bake european pastry and sweets. The way asian people make these are so different from european baking
In der Form mit Matcha oder Earl Grey Tea Füllung hab ich das auch noch nie gesehen, aber das normale Brot ohne Zusatz kriegt man schon hie und da, wenn auch nicht bei jedem Billa oder Spar. Die Art von Brot hab ich aber öfters gesehen in Imbissbuden/-stuben und kleineren Speiselokalen, wo sie die mit Speck, Zwiebeln und Käse überbacken, also mehr in die deftigere als süße Richtung.
I'm surprised there's granulated sugar instead of confectionaries sugar in the whipped cream! Never saw that before, I wonder how much of a difference that makes 🤔 Looks so light and fluffy 🤤💕
@@rhiannon8522 Powdered sugar melts quicker in the process. Me either I've never seen granulated sugar added after the cream is whipped. We usually just add them during the whipping so that the sugar can be easily dissolved.
@@rhiannon8522 Germany, all the recipes for sweet whipped cream I see here are with powdered sugar. Does granulated sugar affect the consistency/fluffyness of whipped cream?
It would take some of the air out that they whipped into it, hence using confectioners’ sugar, as it is lighter. But they already did that somewhat when they added the honey right on top of it, so…
15:30 closed captions say "Baileys Irish cream" - no it isn't :D Baileys is a brand of whiskey+cream alcohol drink and the logo on that container very clearly starts with either a G or a C, not a B & that's not the Baileys logo lol Pretty sure it's just "Irish cream" flavor
Interesting, but from an Austrian perspective this looks like someone failed to make bread. If it's this chewy looking basically every Austrian would shun it, because it looks like a day old sandwich bread or low budget bread. The art in bread in austria is to have a crisp crust and soft insides. That said...As a product separated from anything Austrian... if you disregard the "Vienna" in the title: this looks really good!
As someone from Vienna, I am curious to know why this would be called "Vienna bread" as it has nothing to do with vienna at all? If they are refering to the dough used to make the Baguette shaped bread, thats more like french/german type of bread and not Vienna type of Bread. You wont find this kind of stuff around here. The Bread you find here is a round shape with a star in the middle, called "Kaisersemmel" While in germany you will find the miniature form of those Sandwhich breads called " Brötchen" Not sure what they are trying to do here with the name and all.
@@irriella An actual Viennese person is telling you there is nothing like this in Vienna. Just using a certain yeast and grain doesn't make it something it isn't, especially when it bears no resemblance to anything from the place it's being attributed to.
@@irriella Then it would only be logical to make a chocolate candle and call it the eifeltower. As someone who was born here and grew up here, there is no resemblance. Plus here, you dont have grain. Its Lower Austria that gives vienna all the grain as vienna is one huge City with its own Capital. Viennas capital is, you guessed it, vienna! It doesnot have any agricultural areas besides some ocasional strawberry fields here and there. So why Vienna bread? If all the "Grain" is supposed to come from here? Google can tell you a lot of stuff that you can either believe or not. Locals will tell you the real shit.
I understand your point, if it’s not from your country, why would they call it like that? Tho, if you do google it, it says it’s called like that because of the process, not the ingredients. The special process called “Vienna Process” was originally made using Hungarian grain, and it was developed in Vienna bc of a switch in the process of yeast making. So, it is called like that because this type of bread making/leavening process was originated in Vienna and not because it is usually consumed there. Hope it makes sense 😊
Cut Gloves cost like $5. If you insist on cutting towards your hand like that you might want to consider that investment. Definitely shouldn't skimp so hard on the cream either, you have a lot of airy dry bread that needs something to moisten it.
How wonderful and very unquie the clever baking skills that produced these three light and fluffy breads. This was Interesting to watch,and made our mouths water. Thanks for sharing and have a wonderful weekend. Greetings from England 🇬🇧 Simon and Beth ❤️💯👍🙋
Vienna bread refers to the ingredients at the base of the bread: the high milled Hungarian grain and cereal press-yeast. The style of bread making is also credited for steaming bread which I believe their straying of water before scoring is this bakeries cheat mode unless their ovens steam.
@@irriella Last time I checked, it was 17 October 1918 when Hungary broke their Union with Austria. The "style of breadmaking" is as old as History itselfe, used as far as Asia with Riceflour type bread. The one that would be unique here doesnt even schow up, as you would put the "sour dough" (Which btw, this shit isnt sour dough) anyways. You put the sour dough bread in a boiling pot of special brine and THEN you put it in the oven. This we would refer to as " Laugen brot, stangerl, whatever shape it has. Tho it would give it a nice dark brown almost glazed finish, which again, this bread does not have. Your best way to check this stuff out is to actualy come here and try to find "Vienna flour" or "special vienna yeast" lmao. Or even better, try to find bread like this around here. telling you, you wont find it. If you find it, it is actualy called " American sandwhichbread"
@@konradc.9007 lol was hat Laugengebäck jetzt damit zu tun? Die benutzen halt einen ähnlichen Backprozess wie in Europa und hauen da einen Namen drauf um es gut zu verkaufen. Na und? Du bist ein Witzbold🤣
Literally no cream at all, The breads gonna be so dry with no moisture from a cream to help soften the insides. Sure it’ll “be” wet on a bit, But you’d have to bite through half a thing of bread to even get a taste of the cream.
They want to treat their customers not lose them to heart failure 😅 But honestly, this cream is natural .. meaning pricey.. if you’ll be asking for more it’ll be costly indeed and this human-managed decent bakery will soon run out of energy. Not to mention messy breads. Besides, what’d they do with the crumbs dugged out in order to fill ‘both sides’ with cream? 🤷🏻♀️ 📌Every thing is calculated, honey.. every scheme is well-studied! 📌 Do you know that KitKat factory reuse their misshapen logs and use it as stuffing for other KitKat flavors?
![Jack Harlow - Hello Miss Johnson [Official Music Video]](http://i.ytimg.com/vi/Q86_nlRoIGw/mqdefault.jpg)
パン生地の可愛さに癒された……クリームなしでも美味しそう……パン食べたくなった……
I’d want more filling in the breads at the end
I'd want more filling full stop ...stingy amount
I was shocked at how little filling these had. Usually their is more filling than bread.
@@julieparry3888 I think they want you to taste the actual bread and not just the sweat cream so that’s why
@@hashimotoikuko9774 or maybe they just want to cheap out?
I put more butter on toast than that.
生クリームに蜂蜜掛けてるところ最高すぎ…甘いものたべたい…
크림이 생각보다 작아서 놀랬다 ㅋㅋ
나만 놀란게 아니군 나말고도 38명이 놀랬어
야박해...
영상보면서 크림양이 설마 저게 다인가? 하면서 봤는데 비닐에 넣길래 깜놀;;;
見るだけで幸せです…
もちもちしてて最高
作業の手際が良くてずっと見てた。おいしそうだなー食べたい
نعم يبدو 😋لذيذ
12:05 最高🥺絶対美味しい🫶
大きく膨らんだパン生地とっても美しいですね✨どの味も美味しそうです！食べてみたいな〜☺️
丁寧に作られてて素晴らしいですね
早く出来上がりが見たくなりました
そして美味しそうです‼️😆
パン屋で働いてたことあるけど、パン生地を機械から取り出す作業が意外と大変だった。パン生地めちゃくちゃ重い😂
The bread looks so soft and fluffy😊
もっとクリームほしい
よく、綺麗に繋がって切れるなぁー😊どれも、美味しそう🥰
クリーム甘そうだなあと思ったらそれほどたっぷりにはしないのね！ちょうどいいわ
仕事が丁寧だしふかふかで美味しそう
It's always interesting and funny to see asian(or sometimes american) people to bake european pastry and sweets.
The way asian people make these are so different from european baking
I'll pay more for more cream....
食べたい。丁寧な仕事に惚れ惚れします
抹醬有點少吃到會生氣...😮💨
個人有吃過類似的麵包，覺得因為他是奶油不是鮮奶油，抹厚了反而容易噁心。不過我媽媽就喜歡很厚的，所以看個人口味吧
我之前工作的店家這種抹醬量會被說太少，影片中的醬真的偏少，還可以多20%
It would be awesome if they add more cream
すごく美味しそう！だけどクリームがもう少し多いといいなぁ😅
小小一個麵包卻有這麼多程序，看起來很好吃，廚房人員辛苦了！
As a Viennese I have never heard of Vienna cream bread before. It looks great tho!
i see what you did there
Hab das auch noch nie gehört
@@sumbae7668 Es klingt schön, aber beim Anker kriegst halt dann doch ein Brioche-Kipferl und ned sowas. :)
In Vienna, they just call it "cream bread." 😜
In der Form mit Matcha oder Earl Grey Tea Füllung hab ich das auch noch nie gesehen, aber das normale Brot ohne Zusatz kriegt man schon hie und da, wenn auch nicht bei jedem Billa oder Spar. Die Art von Brot hab ich aber öfters gesehen in Imbissbuden/-stuben und kleineren Speiselokalen, wo sie die mit Speck, Zwiebeln und Käse überbacken, also mehr in die deftigere als süße Richtung.
パンに生クリームが苦手な民としてはこの量は最適。パンの味を主に味わえそうでとてもよき☺️
這間在鳳山~真的好吃! 但是價格貴還是不能常吃😆 拿來送禮很好喔!
Wow. You made bread and put some cream filling in it.
Lol
The perfection the Asian culture always pursues is always amazing to watch. Bread especially
It has nothing to do with real Vienna bread or Europinian kitchens techniques.
17:40 〜
いやもっと端までクリームにして！！
って思ったらしっかり塗ってくれてたww
빵 정말 이쁘게 생겼다😮
I'm surprised there's granulated sugar instead of confectionaries sugar in the whipped cream! Never saw that before, I wonder how much of a difference that makes 🤔 Looks so light and fluffy 🤤💕
where are you from? i never seen powdered sugar in whipped cream lol
@@rhiannon8522 Powdered sugar melts quicker in the process. Me either I've never seen granulated sugar added after the cream is whipped. We usually just add them during the whipping so that the sugar can be easily dissolved.
@@rhiannon8522 Germany, all the recipes for sweet whipped cream I see here are with powdered sugar. Does granulated sugar affect the consistency/fluffyness of whipped cream?
@@rhiannon8522 Canada here. Grandma from the east.
Her & mom always used powdered sugar in whipped cream
It would take some of the air out that they whipped into it, hence using confectioners’ sugar, as it is lighter. But they already did that somewhat when they added the honey right on top of it, so…
とても丁寧できれい 発酵させるパン生地は永遠と見てられる
ただクリームもっとほしいと思ってしまう私はだめだわ…笑
I love bread
あんなにぽよんぽよんして大きくなるとは…😊
発酵2が終わった時点で美味しそうすぎて食いたい
ça a l'air sympa vos petits machins dites-donc !
皆クリーム少ないって言ってるから最後まで見たけど確かに少なくてビックリした。生クリームの量が、コンビニで売ってるマーガリンジャムパンより薄く塗られてるのはテンション下がっちゃう
Respect to working hands. God bless. 💐
コメント欄にクリームの量少ないって言ってる人多かったから気になってたけど、これで少ないの…？
手間暇と品質の良い材料で作られたパンにバター、生クリーム、ハチミツ、後入れのジャリジャリ砂糖
これ以上クリーム塗ったらクリームを食べる為のパンになって、バランス崩壊しそう。
上品なミルクフランスって感じで牛乳やカフェオレと一緒に食べたい！最高に美味そう！
非常に良いレビュー😂
진짜 맛있어보여요
They're very efficient, but no music, no talking, no nothing. They're just like robots.
こんな感じの動画好きよ
15:30 closed captions say "Baileys Irish cream" - no it isn't :D
Baileys is a brand of whiskey+cream alcohol drink and the logo on that container very clearly starts with either a G or a C, not a B & that's not the Baileys logo lol
Pretty sure it's just "Irish cream" flavor
Between that and calling it "Vienna Bread" despite no resemblance whatsoever leads me to believe they are just saying shit to make it sound fancier.
@@xenocide1307 hey now, it's vienna *_CREAM_* bread!!
わぁ〜！✨めちゃくちゃ美味しそうです🤤🤤クリームすごい量！
アールグレイ大好きだからこれは食べたい。。。
Great video. They look like ballet shoes straight out of the oven.
Ballet shoes! I like how you describe the bread😍
Olá sou maranhense amo esses vídeos
Achei que ficou parecido com o nosso maravilhoso pão francês ♡♡ sabor chocolate deve ser bem gostoso. Amei o vídeo 🇧🇷🇧🇷💗💗
!
可我跟固我跟快呢呢期快呢期跟監喬喬快聽他哭哭
@@mohammedshabbir8709 時
Interesting, but from an Austrian perspective this looks like someone failed to make bread. If it's this chewy looking basically every Austrian would shun it, because it looks like a day old sandwich bread or low budget bread. The art in bread in austria is to have a crisp crust and soft insides. That said...As a product separated from anything Austrian... if you disregard the "Vienna" in the title: this looks really good!
I got asleep at this yesterday😢😢
크림.. 더줘...
Great video - like !!
Certified Gold!!!!!
😆👍
크림 조금만 더 듬뿍 발라주지..
サムネイルに惹かれました。
As someone from Vienna, I am curious to know why this would be called "Vienna bread" as it has nothing to do with vienna at all? If they are refering to the dough used to make the Baguette shaped bread, thats more like french/german type of bread and not Vienna type of Bread. You wont find this kind of stuff around here. The Bread you find here is a round shape with a star in the middle, called "Kaisersemmel" While in germany you will find the miniature form of those Sandwhich breads called " Brötchen" Not sure what they are trying to do here with the name and all.
A quick google search will tell you exactly why it’s called Vienna bread: it’s because of the grain and yeast they use.
@@irriella An actual Viennese person is telling you there is nothing like this in Vienna. Just using a certain yeast and grain doesn't make it something it isn't, especially when it bears no resemblance to anything from the place it's being attributed to.
@@irriella Then it would only be logical to make a chocolate candle and call it the eifeltower. As someone who was born here and grew up here, there is no resemblance. Plus here, you dont have grain. Its Lower Austria that gives vienna all the grain as vienna is one huge City with its own Capital. Viennas capital is, you guessed it, vienna! It doesnot have any agricultural areas besides some ocasional strawberry fields here and there. So why Vienna bread? If all the "Grain" is supposed to come from here? Google can tell you a lot of stuff that you can either believe or not. Locals will tell you the real shit.
@@xenocide1307 At least somebody understands, thanks
I understand your point, if it’s not from your country, why would they call it like that?
Tho, if you do google it, it says it’s called like that because of the process, not the ingredients.
The special process called “Vienna Process” was originally made using Hungarian grain, and it was developed in Vienna bc of a switch in the process of yeast making. So, it is called like that because this type of bread making/leavening process was originated in Vienna and not because it is usually consumed there.
Hope it makes sense 😊
This is the anti-dote to my anxity so thank u
Thank you🥰
Hope everything is good!
あのクリームの上にさらにホイップとかカスタード乗せるんだと思ってた
와 크림 되게 조금넣는다..충격
i also participated in WorldSkills and it’s very cool, that you improve so much. good luck!
Thank you! Good luck😆
Vienna cream bread - im from vienna and never heard or seen this kind of bread - funny how some names appear
Cut Gloves cost like $5. If you insist on cutting towards your hand like that you might want to consider that investment. Definitely shouldn't skimp so hard on the cream either, you have a lot of airy dry bread that needs something to moisten it.
I am Japanese
I love Taiwan 😍
We love Japan too😍
Especially last part people doing are really beautiful and clean, good impression
食べたい🤤
-eestou
gosto.
発酵2でデカくなりすぎてて笑った、可愛い
How wonderful and very unquie the clever baking skills that produced these three light and fluffy breads.
This was Interesting to watch,and made our mouths water.
Thanks for sharing and have a wonderful weekend.
Greetings from England 🇬🇧 Simon and Beth ❤️💯👍🙋
Thank you🥰
Have a wonderful week!💪
Это восхитительно 🎉
食べに行きたい…
I am from vienna.. I found this video and just wanted to know what the heck vienna bread is supposed to be ^^'
Well, you propably got enlightened as much as I did then, no clue what this bread is supposed to be!
Vienna bread refers to the ingredients at the base of the bread: the high milled Hungarian grain and cereal press-yeast. The style of bread making is also credited for steaming bread which I believe their straying of water before scoring is this bakeries cheat mode unless their ovens steam.
@@irriella ah ok makes just a bit more sense thanks :)
@@irriella Last time I checked, it was 17 October 1918 when Hungary broke their Union with Austria. The "style of breadmaking" is as old as History itselfe, used as far as Asia with Riceflour type bread. The one that would be unique here doesnt even schow up, as you would put the "sour dough" (Which btw, this shit isnt sour dough) anyways. You put the sour dough bread in a boiling pot of special brine and THEN you put it in the oven. This we would refer to as " Laugen brot, stangerl, whatever shape it has. Tho it would give it a nice dark brown almost glazed finish, which again, this bread does not have. Your best way to check this stuff out is to actualy come here and try to find "Vienna flour" or "special vienna yeast" lmao. Or even better, try to find bread like this around here. telling you, you wont find it. If you find it, it is actualy called " American sandwhichbread"
@@konradc.9007 lol was hat Laugengebäck jetzt damit zu tun? Die benutzen halt einen ähnlichen Backprozess wie in Europa und hauen da einen Namen drauf um es gut zu verkaufen. Na und? Du bist ein Witzbold🤣
ウィーンパン？がウィンナーパン？になってる？間違ってるの？
なんか可愛い😂
우와...오븐에 넣을때 쓰는 기구 대박...8♡8
I'll take three of the chocolate ones, right now...
너무잼앗어요❤❤
Very nice
Looks so good.😁
delicious 🤤
Beautiful!😘
11:27 that ain't whipping cream fam, that butter...
Geeze a bit skimpy on the cream!! Such a thin layer!
Literally no cream at all, The breads gonna be so dry with no moisture from a cream to help soften the insides.
Sure it’ll “be” wet on a bit, But you’d have to bite through half a thing of bread to even get a taste of the cream.
Is anyone else wondering how they went from whipping butter to having a big bowl of whipped cream?? 🤷♀️
꿀맛이겠다..ㅠㅠ❤
Yummy 🥰
中のクリーム少なすぎてビックリした
Very nice ,there are so many great bakeries in Taiwan 🇹🇼 😀
抹醬少到瞬間滅火，
還以為在抹早餐店的烤土司，
還只有單面抹而已🥲
They want to treat their customers not lose them to heart failure 😅
But honestly, this cream is natural .. meaning pricey.. if you’ll be asking for more it’ll be costly indeed and this human-managed decent bakery will soon run out of energy. Not to mention messy breads. Besides, what’d they do with the crumbs dugged out in order to fill ‘both sides’ with cream? 🤷🏻♀️ 📌Every thing is calculated, honey.. every scheme is well-studied!
📌 Do you know that KitKat factory reuse their misshapen logs and use it as stuffing for other KitKat flavors?
好歹人家是金牌得主，如果好吃多花點錢也很合理吧
阿不然大家都去賣人造奶油香精麵包有比較好嗎
吃米要知道米價呀 依思尼AOP發酵奶油500g台幣300多了⋯這大麵包抹個20-30克成本就多少了，店面租金、工錢、成本，設備、電費一個賣這價錢真的很便宜了
クリームが想像してた量の半分もなくてびっくりした
Я теперь есть хочу, пол второго ночи(
지금 뭐하는……? 한국인은 크림양 보고 분노한다
yummy stuffs
I assume the earl grey tea powder is just ground up tea leaves covered in bergamot oil? I guess.
if only they had more cream. i would buy em
The most fascinating OOPARTS are the nanotechnology of tungsten/ molibdenos from Russia . It blows your mind to think about it. ❤
*N bißchen trocken!* ~ Etwas dünn, der Aufstrich! ~ Danke für das Video.
すげぇおいしそそそそそ
サムネ 12:00
美味しそう〜！
Really surprised to see the sugar added last in all the cream fillings. Generally see sugar added first and well mixed in to avoid crubchy bits.
Çok güzel 😍
Cute ❤❤
Very less cream☹️
Any more and you’ll be asking for price increase
生クリームに蜂蜜…砂糖…練乳…
これはとんでもないことですよ( '-' )
Happy Tuesdayy And Keep Safe ❤️❤️❤️❤️
Thank you! wish a great week 🥰