You can add more raisins, but not too much, because the dough might be too big for the container. Make sure the dough has very good gluten before shaping and baking so you can get fluffy soft bread. You should seal the bread well in a container or food plastic bag and leave at room temperature below 25°C. It should keep moist for 2-3 days.
Hello Teacher Sherry. This recipe is based on hand kneading. Is it ok if we were to use machine knead for this recipe? Do we need to do any kind of adjustments. Thanks.
Hello Sherry , Can i ask a question ? Why my sandwich has a lot of air holes , and not as smooth as yours , please explain to me , thank you very much , have a good day
If your bread is not fine, maybe you can check those reasons: 1. control the dough temperature, the dough should be at 24C -26°C after finish kneading. if temperature is high, the dough will ferment while kneading. and the fermented dough is not easy to be kneaded into good gluten. 2. for the primary fermentation, ferment at 26-28C. 3. when shaping, press out large bubbles, and use a rolling pin to flat the dough. use as little as possible dry flour when shaping. 4 proof temperature is also around 26-32°C。
You can calculate by yourself with some computer conversion tools. cups and tbs have some difference at different country/area. use a kitchen scale is much easier and more accurate.
Wow fantastic superb delicious bread 🍞 recipe looking beautiful ❤️ thanx for sharing this amazing perfect recipe 😋 My Dearest friend 😊❣️🌹❣️🌹👌
感恩老师之前所分享过的面包食谱!
赞👍👍 试过好几个，都非常满意👍
Очень мягкий ... и нежный хлеб...Спасибо за рецепт..非常柔软......和嫩面包......谢谢你的食谱......
It takes time but I like and I will try your method. I will tell you how success I do.
老师，第一次水解后，加盐，加酵母，加黄油都是一次完成，还是每个步骤都需要有醒面的间隔呢？
老師，奶粉可以其他代替嗎？
Looks so yummy! Must try this. My husband love raisin bread. Thank you for sharing!
terima kasih atas ilmunya.............
i bake some of bread already and see your video make me inspired to do more just a new in baking
Great to hear that, baking is really fun. Bake more, and you will enjoy more!
Can I put 😂all ingredients together mix well and proof for 3 hours ?
好漂亮的面包！
Can I use machine to knead ?
Sieht so LECKER aus 😋😋😋👍👍👍👍👍😋😋😋😋
looks tasty and yumm soft raisin loaf bread
Tiene una pinta estupenda..❣️
請問你的烤箱是什麼 型號
學會了！做成功了！
很喜欢，一定要做出来🥰
This bread looks phenomenal yummm😋😋👏👏👏👏👏💯💯💯💯💯💯👌👌👌👌👌👌👌
Thanks 🙏
always 💕💖 your videos n recipes,sherry...can i double the amount of raisins?may i know will it still be soft n moist for day 2 or 3?thank you..
You can add more raisins, but not too much, because the dough might be too big for the container.
Make sure the dough has very good gluten before shaping and baking so you can get fluffy soft bread.
You should seal the bread well in a container or food plastic bag and leave at room temperature below 25°C. It should keep moist for 2-3 days.
Thank you 🙏🙏
看老師做好療癒。不過好耗損關節
谢谢支持哦！这款面包的面团主要靠水合产生面筋，几乎不用揉面的，只是加黄油后需要把黄油揉进面团就可以了
Wowwwww! I'll make this tomorrow! Thank You!!
Hello Teacher Sherry. This recipe is based on hand kneading. Is it ok if we were to use machine knead for this recipe? Do we need to do any kind of adjustments. Thanks.
sure you can use machine to knead, no adjust needed
@@AllCookingStuff 谢谢！
請問老師，如果不放煉乳，可以用什麼代替🙏
18g 炼乳可以用10g细砂糖和6g牛奶代替
Hello Sherry , Can i ask a question ? Why my sandwich has a lot of air holes , and not as smooth as yours , please explain to me , thank you very much , have a good day
If your bread is not fine, maybe you can check those reasons:
1. control the dough temperature, the dough should be at 24C -26°C after finish kneading. if temperature is high, the dough will ferment while kneading. and the fermented dough is not easy to be kneaded into good gluten.
2. for the primary fermentation, ferment at 26-28C.
3. when shaping, press out large bubbles, and use a rolling pin to flat the dough. use as little as possible dry flour when shaping.
4 proof temperature is also around 26-32°C。
@@AllCookingStuff I will try again next time , thank you for answering me , thank you very much 👍 👍 👍
this looks soooooo great and fabulously yummmmmy 😋😋😍
Thanks for the recipe I need to know if I make this and add preservatives to add shelf life for business purposes is it okay what is the ratio
yes you can, but I never have any experience with preservatives.
Great😊
Parabéns, parece que está delicioso 👏👏
您好，請問若將冷水改為鮮奶，是否就不需加奶粉？比例一樣嗎？
可以不加奶粉，牛奶的使用量根据面粉的吸水性调整。
@@AllCookingStuff 謝謝您的回覆喔！
跟着你做的面包，口感真的很好吃。请问下次可以试试天然酵母面包制作吗？
Yes! 很期待老师也能与我们分享欧包的制作。😍❤️
👍👍
請問一下 是上下火嗎
我的烤箱烘烤的时候只有下火
@@AllCookingStuff 謝謝
为什么我很粘？
J’aimerais que la traduction soit fait en français ça serait plus facile pour moi
Do you have recipe in cups and TBS?
You can calculate by yourself with some computer conversion tools. cups and tbs have some difference at different country/area. use a kitchen scale is much easier and more accurate.
Maravilloso ❤❤❤
你好 请问面包烤出来没有金黄色 是面包粉的缘故吗？
这款面包在烤的时候，是很容易上色的。
每家的烤箱都会有一点温差，你可以适当调整烤箱温度，调高10-20°C。
要提前10-30分钟预热烤箱。如果烤箱烤的面包不容易上色，那最好提前30分钟左右预热烤箱，这样烤的面包更容易上色。
How are you
I miss your v.d.o.
She not active for more than 9months, a bit of worries 😢
👍👍👍
Thank you 🙏❤️❤️❤️