【cc】你家裡有牛奶和麵粉嗎❓不用揉麵，你也可以做出這個漂亮的牛奶麵包！甚至不需要擀麵杖！【阿栗食譜133】
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- Опубликовано: 7 окт 2022
- 食谱/recipe（Scroll below for English recipes ↓↓↓）
貝殼免揉牛奶麵包
️
食譜：
麵團 71克*10個
烤盤28*37 釐米
高筋麵粉 350克
（*或中筋麵粉360克）
牛奶230克 （室溫）
雞蛋1個（蛋液56克，可用45克牛奶替換）
糖40克
鹽4克
酵母4克
無鹽黃油40克
表面刷全蛋液
烘焙：
提前預熱烤箱15分鐘
190°C （或374°F）
20分鐘
Tips：
發酵參考時間：
30°C室溫
基礎發酵60分鐘
切割好麵團後滾圓鬆弛20分鐘
整形完成後在烤盤裡發酵50分鐘。
製作過程：
1、混合材料：
️依次加入雞蛋、糖攪拌到雞蛋均勻
️加入牛奶、酵母，攪拌到酵母基本溶化。
️加入一半麵粉攪拌到基本無顆粒，再加入另一半麵粉，和鹽，攪拌到盆底無幹粉
️加入溶化黃油，用硬的勺或者鏟混合均勻，盡量讓材料混合均勻，黃油融入到麵團中。此時拌材料約3～5分鐘。
麵團靜置20分鐘
2、折疊
️混合好的麵團進行第一次折疊，折疊兩圈麵團，耗時約2分鐘。
第一次折疊好以後，靜置20分鐘。
️第二次拉伸折疊麵團。折疊麵團約兩圈，耗時約2分鐘。
第二次折疊完成後，基礎發酵60分鐘。（參考室溫30°C，具體時間請根據當地溫度適當調整）
3、發酵好的麵團，排氣，切割，滾圓，蓋好表面，鬆弛20分鐘。
4、整形。
面片直徑約10釐米。
5、放入烤盤進行第二次發酵50分鐘。
烤盤可以放烘焙紙，也可以塗黃油防粘，避免表面蛋液流入烤盤沾烤盤。
6、烘烤
第二次發酵完成，刷全蛋液，撒芝麻（可選），烤箱提前15分鐘預熱好，190°C烘烤20分鐘（具體時間溫度可根據自己烤箱調整）
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牛角麵包食譜及製作方法2 • 在家做可頌最快速簡單的方法，10分鐘完成麵包...
牛角麵包食譜及製作方法3 • 【CC】不需要折疊面团的羊角麵包食譜，簡單快...
牛角麵包食譜及製作方法4 • 为什么我以前不知道做可颂面包可以这样简单？【...
Recipe (Eng)
️️
recipe:
Dough 71g*10
Baking tray 28*37 cm
Bread flour 350g
(Or all-purpose flour 360g)
Milk 230g (room temperature)
Egg *1 (egg liquid 56g, can be replaced with 45 grams of milk)
Sugar 40 g
salt 4g
Instant yeast 4g
unsalted butter 40g
Brush the surface with egg liquid
Baking:
Preheat oven 15 minutes in advance
190°C (or 374°F)
20 minutes
Tips:
Fermentation reference time:
30°C room temperature
Basic fermentation 60 minutes
After cutting the dough, roll it into a ball and let it rest for 20 minutes
After shaping, let it ferment in the oven for 50 minutes.
Production process:
1. Mixed materials:
️Add in eggs, sugar and stir until the eggs are even
️Add milk and yeast, stir until the yeast is basically dissolved.
️Add half of the flour and stir until there are basically no particles, then add the other half of the flour, and salt, and stir until there is no dry powder at the bottom of the basin
️Add melted butter, mix evenly with a hard spoon or spatula, try to mix the ingredients evenly and the butter into the dough. At this point, mix the ingredients for about 3 to 5 minutes.
Let the dough rest for 20 minutes
2. Fold
️The mixed dough is folded for the first time, and it takes about 2 minutes to fold two circles of dough.
After the first fold, let it sit for 20 minutes.
️ Second stretch and fold the dough. Fold the dough in about two turns, which takes about 2 minutes.
After the second folding is completed, the basic fermentation is carried out for 60 minutes. (Reference room temperature is 30°C, please adjust the specific time according to the local temperature)
3. The fermented dough is exhausted, cut, rounded, covered and rested for 20 minutes.
4, shaping.
The dough is about 10 cm in diameter.
5. Put it into the baking pan for the second fermentation for 50 minutes.
The baking pan can be placed with parchment paper or greased with butter to prevent the surface egg liquid from flowing into the baking pan and sticking to the baking pan.
6. Baking
The second fermentation is completed, brush with egg wash, sprinkle with sesame seeds (optional), preheat the oven 15 minutes in advance, bake at 190°C for 20 minutes (the specific time and temperature can be adjusted according to your own oven)
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Croissant recipe and making process 4 • 为什么我以前不知道做可颂面包可以这样简单？【...
❤️Tips: Click the "cc" subtitles in the upper right corner, or the 3 dots in the upper right corner, then click "Subtitles" → click "Auto Translate" → select the language you use, you can see the subtitles in your language 
Хобби
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食譜 & Recipe (Eng)
⬇️⬇️
食譜：
麵團 71克*10個
烤盤28*37 釐米
高筋麵粉 350克
（*或中筋麵粉360克）
牛奶230克 （室溫）
雞蛋1個（蛋液56克，可用45克牛奶替換）
糖40克
鹽4克
酵母4克
無鹽黃油40克
表面刷全蛋液
烘焙：
提前預熱烤箱15分鐘
190°C （或374°F）
20分鐘
Tips：
發酵參考時間：
30°C室溫
基礎發酵60分鐘
切割好麵團後滾圓鬆弛20分鐘
整形完成後在烤盤裡發酵50分鐘。
製作過程：
1、混合材料：
➡️依次加入雞蛋、糖攪拌到雞蛋均勻
➡️加入牛奶、酵母，攪拌到酵母基本溶化。
➡️加入一半麵粉攪拌到基本無顆粒，再加入另一半麵粉，和鹽，攪拌到盆底無幹粉
➡️加入溶化黃油，用硬的勺或者鏟混合均勻，盡量讓材料混合均勻，黃油融入到麵團中。此時拌材料約3～5分鐘。
➡️静置20分钟
2、折疊
➡️混合好的麵團折疊第一次折疊，折疊兩圈麵團，耗時約2分鐘。
第一次折疊好以後，靜置20分鐘。
➡️第二次拉伸折疊麵團。折疊麵團約兩圈，耗時約2分鐘。
➡️第二次折疊完成後，基礎發酵60分鐘。（參考室溫30°C，具體時間請根據當地溫度適當調整）
3、發酵好的麵團，排氣，切割，滾圓，蓋好表面，鬆弛20分鐘。
4、整形。
面片直徑約10釐米。
5、放入烤盤進行第二次發酵50分鐘。
烤盤可以放烘焙紙，也可以塗黃油防沾，避免表面蛋液流入烤盤沾烤盤。
6、烘烤
第二次發酵完成，刷全蛋液，撒芝麻（可選），烤箱提前15分鐘預熱好，190°C烘烤20分鐘（具體時間溫度可根據自己烤箱調整）
Recipe (Eng)
⬇️⬇️
recipe:
Dough 71g*10
Baking tray 28*37 cm
Bread flour 350g
(Or all-purpose flour 360g)
Milk 230g (room temperature)
Egg *1 (egg liquid 56g, can be replaced with 45 grams of milk)
Sugar 40 g
salt 4g
Instant yeast 4g
unsalted butter 40g
Brush the surface with egg liquid
Baking:
Preheat oven 15 minutes in advance
190°C (or 374°F)
20 minutes
Tips:
Fermentation reference time:
30°C room temperature
Basic fermentation 60 minutes
After cutting the dough, roll it into a ball and let it rest for 20 minutes
After shaping, let it ferment in the oven for 50 minutes.
Production process:
1. Mixed materials:
➡️Add in eggs, sugar and stir until the eggs are even
➡️Add milk and yeast, stir until the yeast is basically dissolved.
➡️Add half of the flour and stir until there are basically no particles, then add the other half of the flour, and salt, and stir until there is no dry powder at the bottom of the basin
➡️Add melted butter, mix evenly with a hard spoon or spatula, try to mix the ingredients evenly and the butter into the dough. At this point, mix the ingredients for about 3 to 5 minutes.
➡️The dough rests for 20 minutes
2. Fold
➡️The mixed dough is folded for the first time, and it takes about 2 minutes to fold two circles of dough.
After the first fold, let it sit for 20 minutes.
➡️ Second stretch and fold the dough. Fold the dough in about two turns, which takes about 2 minutes.
➡️ After the second folding is completed, the basic fermentation is carried out for 60 minutes. (Reference room temperature is 30°C, please adjust the specific time according to the local temperature)
3. The fermented dough is exhausted, cut, rounded, covered and rested for 20 minutes.
4, shaping.
The dough is about 10 cm in diameter.
5. Put it into the baking pan for the second fermentation for 50 minutes.
The baking pan can be placed with parchment paper or greased with butter to prevent the surface egg liquid from flowing into the baking pan and sticking to the baking pan.
6. Baking
The second fermentation is completed, brush with egg wash, sprinkle with sesame seeds (optional), preheat the oven 15 minutes in advance, bake at 190°C for 20 minutes (the specific time and temperature can be adjusted according to your own oven)
Thanks reciep nya
Thank you for your liking and comment!🙏🤗🔆🌹💖
如果我用機器揉，還需要「2.折疊」這個動作嗎？
您好，如果有揉麵機器，不需要折疊，打好麵團後基礎發酵就可以🥰💖🌹
感謝老師
这个面包我做了好几次了，就做成圆的，但是很松软好吃，不需要揉面，太方便，做二倍的量，包好放速冻，晚上拿出来，第二天早上不烤也软，谢谢阿栗老师，我老公还把你做面包的链接发给单位同事，再次感谢老师的教学面包视频！
😘🌹💞🍀🙏
感恩您和家人的厚爱！感谢分享与反馈！
看到您的好消息，阿栗倍感制作视频的幸福意义。
🌸🌸🍀🍀🌹🌹
老师的面包造型千变万化，好棒喔！
谢谢老师的創意分享！
👍
跟著步驟做很成功，而且很好吃，謝謝提供這麼好的食譜，讓我這個烘培新手都能完美做成功！
很高興看到您的好消息！
感謝您的分享反饋！
👍🤗🍀💖🌹
阿栗很高興看到您的好結果，期待以後與您分享更多！
💞💞😘😘
阿栗老师太喜欢了，简单的口味，美美造型，谢谢您的分享😋🥰🤗💯🌹
谢谢您的喜爱！阿栗很高兴把这个漂亮好吃还简单的面包食谱分享给大家。
感恩您的喜爱和留言。🙏🤗🔆🌹🍀🍬🌷
阿栗老师，我按照您的视频做了这个面包成功了。开心😃谢谢老师！
👍👍🤗🤗💖💖🌹🌹
一早醒来看到您的好消息，好开心！
感谢您分享与反馈这份快乐！
周末快乐呀！
感谢阿粟🙏👏面包逢松柔软😋型状超级棒👍🏻好喜歡😘這個型状非常漂亮👍看到操作很简单👍一定做起來❤💐🌷🌺
謝謝Chuny的厚愛！
每次看到您的喜愛與鼓勵，阿栗倍感幸福。感恩！🙏🤗🔆🥰🌸💖🌹🌻🌷🍬🥨🥐🥖
Wow阿栗老师，好可爱的贝壳面包！能感觉到它的柔软！真棒！很有创意的造型！👍👍😘
谢谢您的喜爱！
阿栗很开心能与您分享这个简单漂亮还美味的面包！
🙏🔆🤗🌹💖
你好叻呀，可以做出這麼多不同的麵包，初學整麵包嘅我，只要跟住你去整都好易成功，我都跟你整咗好幾種包，非常多謝你教學❤
謝謝您對阿栗的厚愛！
阿栗非常高興能與您分享這些食譜與烘焙的快樂。
🙏🤗🔆🌹💖🍀
欣賞你創意無限👏👏👏👏
感謝您厚愛！🙏🤗🌸💖🌹🍀
我第一次看您的視頻。解釋清楚。然後份量表做麵包程序都讓人看明白。容易上手。謝謝您
謝謝您厚愛！阿栗很高興能與您分享這些美味麵包食譜。🤗🌸💖🍀🌹
你好，謝謝你的簡單又好吃的面包
請問你是用什麼牌子的電烤箱🙏
Thank you for your recipe, especially in English. Very kind of you.
🙏🤗🌹🔆💖Thank you for your love! I am very happy to share with you.
超讚👍👍👍一定會跟你做, 謝謝分享🥐
👍謝謝您的喜愛！
阿栗期待您也做出這個美味的麵包！🙏🌹🤗🔆💖🍀🌸
很喜欢你的食谱！有附上替换鸡蛋的 太方便我了。
感谢您的喜爱！
我的大部分食谱都可以用牛奶替换鸡蛋。
雞蛋和牛奶替換。我把用水，和用牛奶，替换鸡蛋的比例分享给您。
100克全蛋液=70克水
100克蛋白=88克水
100克蛋黃=52克水
100克全蛋液=75克牛奶
100克蛋白=97 克牛奶
100克蛋黃=58克牛奶
🥰💖
可爱的毛毛虫面包，好喜欢❤❤
Thanks for translating ur recipes U are amazing
Thank you for your liking and comment.🙏🤗🔆🌸🌹💖🍀
I just subscribed to your channel, the bread looks so fluffy and delicious, I've been doing a lot of baking, will try your recipe. thanks again
🙏🥰🔆💖Thank you so much for subscribing and welcome to my channel, I will look forward to sharing more delicious recipes with you!
Thank you for the recipe’s I have subscribed to your great Chanel
I really like that you have also added the ingredients in English too
Although I speak Chinese I can not read so it is so very helpful thank you
From 🇬🇧
謝謝。學到一個新的麵包形狀
感謝您的喜愛！🙏🤗💖🌹
Baked these today. The rolls turned out fluffy and delicious 😋
👍👍🤗Thanks for your love of my recipes! Great to hear from you! Thanks for sharing!
🙏🌹🤗🔆💖🌷
造型好漂亮！
謝謝您的喜愛與留言！阿栗非常高興與您分享！🙏🤗🔆🌸🌷🍀💖🌹
老师，你好历害，给100个赞
感謝您對阿栗的厚愛！感恩您的鼓勵與支持！
🤗🙏🔆🌹💖
@@aliskitchen 💕
Hi Ali, all your breads look wonderful. I have a question for you. Can I use my mixer with dough hook to mix the dough?
Wow what a beautifully designed bread; soft and Fluffy. I've tried making bread but it does not go fluffy as this. Thanks for showing your techniques and your recipe.
Thank you for liking and comment!🙏🔆🤗🌹💖🌸
Какой у Вас КРАСИВЫЙ ХЛЕБ....СПАСИБО за рецепт... 你有多么漂亮的面包……谢谢你的食谱……
Спасибо, дорогой друг, за твою любовь и поддержку.🙏🔆🤗🌹💖🍀🌸🥰🥰
It looks so yummy. This video is really calming to watch and the subtitles helps me a lot to understand the process. Thank you for sharing this recipe. I hope I can make this dish next time. Give so much love from Indonesia. ❤❤
🙏💖🤗🌹🔆🍀🌷
Thank you, for the love from Indonesia, I'm so touched and so excited to share this delicious recipe with you.
Look nice,thanks for sharing 👍
Thank you for your liking and comment!🙏🥰🍀🌸💖
すごく綺麗な形と焼色ですね🥐めっちゃ美味しそう‥
あなたの愛をありがとう、あなたの素敵なコメントを見てとてもうれしいです.🙏🤗🌹🔆💖🌸🍀
Awesome and delicious 👌
Looking super yummy 😋
Thanks for sharing this amazing recipe
Stay bless stay connected friend ❤️
Thank you for your liking and comment,dear friend.🙏🤗🔆🌹💖🌷🍀
U are creative ALia thanks 😊 🙏 ☺ 😘
Thank you for your liking and comment, I’m so glad to share with you.🙏🤗🔆🌹💖🌸
Brava un modo nuovo di fare le brioche proverò sicuramente a farle sembrano molto soffici !saluti dell'Italia
Grazie mille per l'amore degli amici italiani!🙏🥰💖🌸🍀
I baked this 2 time already. But i put another 10 gr of sugar and a few drops of vanilla, fill them with Nutella and make them like this 🥖 in a form of a baguette. Thank you 💟💟💟💟💟
Hi, great news about your making these delicious breads! Thanks for sharing! Your approach is great and definitely a great idea.👍🤗💖🔆🌹🍀
Ali 老師的面包做得好漂亮,感謝分享🌷🌹想請問老師酵母是用速發酵母instant yeast或Active yeast?
感謝您分享這份喜愛與快樂給我們，阿栗十分感恩！
我用的酵母是Instant yeast,就喜歡這個用起來比較方便快速一些。🥰💖🔆🍀🌹🙏🌹
Very nice 🖒
I subscribe so many professional bakers' channels bcoz I m an amateur only. I got a chance to learn from them a lot.
U r also one of them. U r tidy and neat when preparing/shaping the dough.
You are very welcome to join my channel! Thanks for subscribing and liking!
Looking forward to sharing more delicious recipes with you in the future.
🤗😘🍀🌹💖🔆🌸
Super kreativ liebe Ali 👍💙🥖🥐🍞
Thank you for your liking and comment!🙏🥰🌸💖🍀🌷
Learnt something beautiful today.
Thank you so much for your liking!🙏🥰🌹💖🔆🍀🍬🌸
Very good 👍👍
Thank you for your liking!🤗🔆🙏🌹💖
裡面加些餡會更好吃！
哈哈😄，好主意！👍😄🌹🔆💖🌸
包一點幹一些的餡料很不錯的。
Amo suas receitas ❤❤❤🇧🇷🇧🇷🇧🇷
Delicious looking ❤
Thank you for your liking and comment.🙏🌹🤗🔆💖🌷🍀
Excellent
I am baking this at this moment! Cannot wait to have my parents try it. My oven is hotter than what the dial says it is, so I'm doing 325F for 10 minutes, checking every 5 minutes to ensure I don't overtake. Will finish baking for +10 minutes if the color is turning out well. If it's successful for me, I shall use this for many more Asian breads with toppings and stuffings! 😍😍😍 I used bread flour, which will yield better results than all purpose flour. #protip #1: microwave cold fresh milk 30 seconds to make it room temperature. 😉 If your microwave is powerful, just microwave every 10 seconds and check with your finger. It should NOT be hot and should not be super warm either. Hot milk will kill your yeast. #protip #2: if you have yeast and don't bake often, put the jar in ziploc bag and freeze it! It will prolong the life of your yeast, even after expiration date! Just put jar outside for 30 minutes at room temperature before using in recipe. #protip #3: have old yeast and don't know if they're still active? Just add them to room temperature or very slightly warm water or milk (see protip #1) and 1 tablespoon of sugar, put on counter, wait 15 minutes. If you see foaming, your yeast is good to use! No foam = dead yeast; throw it away and go buy fresh yeast at the grocery store. 😜
Thank you so much for sharing the experience! You are so experienced and helpful! From what you say here I can see that you are an amazing baker, a loving person who cares about family and happiness, I believe everyone loves you because you deserve it! You are offering help all the way, and I’m happy to have someone share these tips with me! Thank you so much💖💖💖🥰🥰🥰🌹🌹🌸🌸❤️❤️
@@aliskitchen you're definitely pro compared to my skills! 😜🙃 I have been dabbling in pastries and cakes for about 7 years now, nothing formal, just by watching wonderful and well-done videos like yours here. I focus more on desserts, but thought I will start learning about breads after seeing your beautiful pictures! I'm a new subscriber on your channel, and glad to have found you!
This bread turned out beautifully tonight and my parents and aunt loved it. They raved about the texture being soft. I wrapped leftovers in plastic food wrap and will see how it keeps overnight for texture. I bet it will still be soft in the morning! This is certainly a great base to start croissants actually. I see you have a croissant video as well, so I will try that another day. Can't wait to try your baguette recipe, I tend to favor European (more so French) pastries and desserts.
I have so many ideas for toppings/stuffings on your bread roll recipe here. Pizza 🍕 rolls, spicy tuna, salmon, ham & cheese, pork floss & scallions, nutella, chocolate, pumpkin pie filing, choux creme, it's endless! 😍 Bravo for a great recipe that is the real deal!
P.S. my oven is indeed so hot. It was 325F for 13 minutes and I turned it off, but left it in oven for another 5 minutes. Total in oven was 18 minutes. It turned out this beautiful golden brown color (pics linked below 👇👇👇). Anyone else wanting to do this recipe, just make sure you start at lower temperature if you don't want it to be overbaked (dry). photos.app.goo.gl/teuwk6wjEezKv1gx9
Thank you for your generous sharing. May I know the amount of egg (56g) is without the shell right?
Yes, an egg weighs about 65 grams with the shell, or about 55 to 56 grams without the shell.🥰💖
Очень и очень всё красиво и понятно. Спасибо Вам большое за такие чудесные рецепты.Но это сдобное тесто в основном ваших рецептов,а есть,более постные варианты? Очень будем ждать в Вашем исполнении.Подписалась.
🙏🤗🔆🌹💖Большое спасибо за вашу любовь! Все мои рецепты являются моими оригинальными рецептами, я буду продолжать усердно работать, чтобы поделиться с вами своими вкусными рецептами, и с нетерпением жду возможности поделиться с вами радостью.
Спасибо.Ваши ролики хочется смотреть и тут же повторять за вами.Очень благодарна за Ваш труд.
🙏🔆🤗🌹💖Большое спасибо за вашу любовь! Очень жду от вас хороших новостей! Я очень рада, что могу поделиться с вами этим рецептом.
Muhteşem görünüyor
請問，防沾染時使用的食用油可以改成用手沾水與墊子上撒麵粉嗎？謝謝。
您好，不太建議用水放沾，這個麵團的濕度不是非常大的那種。可以改成用粉來放沾，建議注意用量不要用多手粉讓麵團變乾。
🥰🌹💖🌸
Tq for sharing
Thank you for your liking and comment!🙏🔆🤗🌹💖🍀
可以加餡料嗎
Bravissima complimenti 😊
🙏🤗🔆🌹💖🌸🌷Gràcies pel teu amor i missatge, t'envio els millors desitjos.
Tarif üçün çox sağ olün.
Sevginiz və şərhləriniz üçün təşəkkür edirik. 🙏🤗🔆🌹💖
Beautiful:)
Thank you for your liking and comment!🙏🤗🌹🔆🍀💖
Bravissima 👍👍👍👍
Thank you for your liking and comment 🙏🔆🤗🌸🌷🌹💖🍀
請問老師，法國麵包粉適不適合做日式或台式甜麵包，是用T45還是T55比較好？
您好，如果相比較而言，T45做甜麵包、吐司會更適合一些。同時吸水量要比日本麵粉少一些，添加水量可以適當減少。T55用來做可頌、法式麵包比較適合。
法式麵粉性格比較野，很多牌子的吸水能力相差也比較大一些。🥰💖
@@aliskitchen 感謝老師回复，因為我這裡日本面粉賣的超級貴，就想用法國粉代替，不知道是否可行？
請問可以做幾款低糖低油柔軟的麵包嗎？
您好，謝謝您的厚愛！
感謝您的極好建議，阿栗會在以後的清單中逐漸加入一些低糖低油的食譜。
🙏🤗🔆🌹💖🍀
Elaboré pan con harina integral. gracias
Thank you for your liking!
老師：面包折疊和揉面有什麼分別呢，因為我想用面包機揉面省時省力？
折疊和揉麵的目的都是讓麵團產生適當的麵筋聯結，你也可以用揉麵機進行這個過程，作用是一樣的🤝🤝🤝
Very well
Thank you for liking!
🙏🤗🌹💖🍬🍀🌸🔆
Me gusta mucho ❤
Thank you for your comment and liking!
🙏😘🍀🌸💖🌹
Yummy 😋😋
Thank you for your liking and comment!🙏🤗🔆🌹💖🍬🌷
我不喜欢牛油的味道，可以改成食用油或橄榄油吗
您好，可以改做食用油的。味道清淡一些的食用油为宜，不建议用橄榄油花生油之类味道特别的。🥰💖
請問如果我所處溫度較低，發酵時間是否需要較長?另外你在最後發酵時，蓋上一塊布，是乾布嗎？作用是什麼？
您好、如果您所在地室溫較低，發酵速度會慢一些。您或許可以嘗試兩種方法促進發酵速度的加快。
1、把麵團或麵包放入烤箱的發酵功能，大約32～35度，基礎發酵1小時，第二次發酵50分鐘左右。
2、如果烤箱沒有發酵功能，可以把麵團或麵包放入烤箱裡，不用開啟電源，在烤箱裡同時放入一小碗熱水放在角落裡，（中途可以更換）關好烤箱門，創造一個密閉和溫暖的發酵環境。
我通常在麵包上會先蓋一個保鮮袋，這樣是為了讓麵包表面保存濕潤，防止表皮乾結。而後會蓋上一塊幹的棉布，是為了保溫，和增加密閉性。事實證明，我用下來這樣會讓麵團得到很好的保溫性。
🥰💖🌹🔆
@@aliskitchen thanks
阿栗很高興與您分享。🌻🤗🌹💖🔆🍀🍬🌷
ครูคะไข่ที่ใช้ทาหน้าโดว์ก่อนอบ เป็นไข่แดง1ฟองผสมนมสด1ช้อนโต๊ะ รึป่าวคะ
🥰🙏💖🌹สวัสดีครับ ผมใช้ไข่ทั้งฟองที่มีไข่ขาวและไข่แดงทาขนมปังก่อนอบ ทางที่ดีควรกรองไข่ด้วยตะแกรงหลังจากตีไข่ให้เท่ากันแล้วไข่จะได้ละเอียดและเป็นอิสระ ของอนุภาค
อ้อๆๆ ขอบคุณมากค่ะ
ยินดีนะคะ🙏🥰💖🌹
这个造型方法简直是手残党的福音啊，我要试试看用这个方法来做盐可颂😎，谢谢分享❤
請問阿栗做吐司也能用免揉的方式做嗎？哪種麵包能免揉？哪種不能？
您好，吐司也可以免揉的，但是拉伸和折疊要更加動作大一些，那樣出麵筋的效果會好些，免揉吐司一般支撐力和爆發高度會和普通揉麵的吐司相比要低一些。
基本大部分濕度比較大的麵團都適合免揉拉伸的，但是幹一些的麵團不適合。
謝謝你耐心解答😚
很高興與您分享呢。🤗🔆🌹💖🍀🌷🌸🌻
good
Thank you for your liking and comment!🙏🥰🌸🤗🔆🌹💖
可以加糖嗎謝謝
您好，可以加糖的，建議白糖含量不要超過麵粉量的20%😘🌹❤️
رااااائع❤️❤️
Thank you for your liking and comment!🌷🌸🥰💖🌹🙏🔆
你好，請問你第一次跟第二次發酵大概用多少時間呢？
您好，我的溫度是30度，第一次一小時，第二次大約50到55分鐘這樣。
具體食譜與提示，我在標題下方的描述欄和置頂評論兩個地方分別都寫上。如果您需要，歡迎查看。
💯💯💯👍👍👍
🙏🙏🔆🔆🌹🌹💖💖🤗🤗
如果我要用機器揉，請問要怎麼食譜順序？
您好，如果機器揉麵，就是（除了鹽和黃油之外所有材料攪拌，混合到盆地沒有乾麵粉，麵團基本成團加入鹽，接著攪拌到約10分鐘加入黃油，接著揉5分鐘，揉到麵團光滑即可。
我按照配方来，360g中筋面粉，然后第一次折叠时面团太软，完全没有办法成型，更不用说最后可以团成光滑的球 :( 后面又补了30g面粉，还是很软，感觉已经失败了，不知道还能不能救回来
Always keep some milk or water as our flour and her flour is different. Or add in more flour, spoon by spoon until a dough is form. That's a small problem, hope your buns come out great.
你好，面团很软依然可以做出来这个面包的。
出现这个情况，我想最大的可能是除了面粉吸水能力的因素外，在拌面过程充分拌匀。拌面团的时候，拌3分钟到五分钟，水分和液体会充分吸收进去的。🥰💖
🙏🤗🔆🌹💖Thank you for your very detailed experience sharing, you have very rich experience and skills, I am very grateful for your sharing.
第一次折疊，要多少次？
折疊麵團兩圈，大概8～10下這樣。
سهله وبسبطه
Thank you for your liking and comment.🙏🥰🌹🔆💖
❤️
Thank you for your liking and comment!🙏🤗🔆🌹💖🌸
👍👍
🙏🔆🤗🌹💖🌷🍀
Çok güzel elinize sağlık ben de yapıcam
Aşkın için teşekkürler! Sevgili arkadaşlar.🙏🤗🌹🔆🍀❤️
@@aliskitchen 💝👏🌹
🙏🤗🌹🔆🌸🍀
👍👍👍👍👍👍
🙏🙏🔆🔆🤗🤗🌹🌹🌷🌷💖💖🍀🍀
请问，黄油一定要最后加吗？为什么？
你好，黄油后加，可以避免过早加入影响面筋形成。如果有机会，您可以对比试验一下，黄油先后加，对于面筋形成的速度影响蛮大的。🥰💖
@@aliskitchen 谢谢
很高興與您分享我的經驗，黃油先加我有試過，感覺對比非常明顯的。🥰🌹🔆💖
你真係做得好叻，謝謝你，我未學過但不停重覆睇重覆做，現在麵團都拿捏好
感謝您的厚愛！
很高興看到您的分享與反饋！
阿栗很高興能與您一路陪伴，一起成長！
🙏❤️🥰🤗
👏👏👏👍💯💯💯❤💐
點解常常要給麵團休息20分鐘？
給麵團鬆弛休息20分鐘，一方面是讓麵團鬆弛鬆懈下來，便於後面的折疊或者擀卷造型。
如果是免揉麵團，也是給麵團水合形成麵筋的過程時間。
謝謝你，麵包質感我都做到，但麵包擀卷造型我未有足夠技巧和功力
👏👍👏👍🙏🏼🙏🏼🙏🏼
🙏🤗🔆🌷🌸🌹💖🍀🍬
👍👍👍👍👍🤩🤩🤩
🙏🌹🍀🌸🥰💖🍬🔆感恩！
Защо не се превежда на Български език!Благодаря Ви
😋😋😋😋😋🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼🎉🎉🎉🎉🎉🎉🎉👍👍👍👍👍👍
ขอเป็นภาษาไทยบนวีดีโอที่ท่านได้แสดงแล้วค่ะ
สวัสดี ขอบคุณสำหรับความรักของคุณ! สูตรของฉันตั้งค่าพร้อมคำบรรยาย CC แล้ว คุณสามารถเปิดคำบรรยาย CC ที่มุมขวาบนของวิดีโอและคำแปลจะถูกแปลเป็นภาษาของคุณ หากไม่พบ คุณสามารถตั้งค่าการแปลอัตโนมัติหลังจากเปิดคำบรรยาย CC - ภาษาไทย
Превод на Бългърски
太麻烦😢
太复杂了也太花时间了！！还是买来吃吧！也不是什么高尖端食品，很普通啊！
👍😄
Очень красиво.кудесница
🙏🤗🔆🌹💖Спасибо, дорогой друг, я так рада поделиться с тобой этими вкусными рецептами.
@@aliskitchen 🥰🥰🥰🥰🥰
🌷🌹💖🍀🌸🔆🌻🍬🥖🫓🥨🥯🍞