terimakasih Novita untuk penjelasannya dan saya senang sekali dengar suara dan gesture nya kamu, positif, jelas dan senang mendengarnya. Keep it Up Bro
Two comments - it is safer to crack eggs on a flat surface, and... « That's what we're going to talk about today » is best said with a terribly self-conscious and nerdy smile :-) Very nice and informative video, as always.
Thank you! I've been doing research on croissants and have noticed a pattern. There are two different strategies; one is to use milk and water and the other is to use egg and water. Can you think of a reason how the egg would change a croissant dough and how the dough is different than one using milk? By the way, Julia Child's croissant recipe from her French Cooking series used egg and a small amount of vegetable oil, not milk. Most modern recipes that I see use milk but not egg. thanks
Thank you so much for your video! Very informative. I have a question though. So if I want to additionally put eggs in a recipe that does not have eggs, I should slightly lower the amount of water and butter being put into the dough (as the white and yolk themselves contain water and fat). Is that correct?
Wow, after watching this video and the one on the amount of flour for tangzhong/yudane, I feel like I've just finished a college course on bread baking, lol, so much wonderful information that I never knew I didn't know ;?D
Hi, why buns is soft in 1st day and later on getting harder after 3 days. ! So avoid that can use whole eggs beat with milk and mix into kneading process. It will give fluffy and soft bun for long shelf life or not!? Let me know ❤
Another great dive into axiomatic basics. Have you ever focused your admirable attention on “Dutch Baby” or “German Pancakes “? They exhibit some of the eggs amazing attributes. They can be manipulated in to the garlic, peppers and onion zone or the pastry universe. I’d really love to hear your thoughts on those iconic eggy wonders.
Thanks for the suggestion, dutch baby is a quick breakfast, simple and fast, with lots of eggs, not as complicate as souffle pancake but very interesting nevertheless.
@@NovitaListyani They are very simple and versatile. I find them fascinating in respect to the way flour and egg can be seen to work together in a hot oven.
Actually, you can survive without them. There's millions of us who can't eat them due to allergies or gastric intolerance. It's terrible, I really miss eating them, but even 1 egg in a kg loaf of bread puts me in bed, sick as Job. 😭😩🛌🤢
@@iluminamelunaSome people are just alergic to certain food. You have people with peenut allergy, eggplant allergy, crustacean allergy etc. Sorry you are allergic to eggs
My terrible issue in regards to eggs in bread recipes is that I can't eat them. I'm not exactly allergic, I don't think, but intolerant. My gut gets HUGELY upset, and eventually I feel terribly unwell to the point of fainting. So I can't even have one egg in a kg of bread. If it were only a textural issue, there's flax or chia seeds, yes. But I understand there's more than that that eggs contribute to a bread recipe. What else can I do? Or anyone else that can't have eggs but wants to make a delicious loaf of bread. Or rolls, or anything else that can be eaten made with wheat flour, etc... Signed, Desperate in Juneau, Wisconsin.
It's a bad idea to add eggs to existing ingredients. Bad eggs in a carton do exist and adding a bad egg to all your existing ingredients just wastes them. Crack your eggs into a separate bowl then add to the main mix.
@@NovitaListyani I've learned a lot from your videos especially the ratio videos. Those have upped my game. I thought 1:5 was standard and true. You taught me otherwise. I thank you for that.
![[DRAGON BALL LEGENDS REVEALS ＆ STUFF] LEGENDS FESTIVAL 2024 Special Edition Part 1](http://i.ytimg.com/vi/mV5bGIswTtQ/mqdefault.jpg)
Typos 😂 it's Souffle not "Shuffle", blurred it out 😂
🤣
👋😂
terimakasih Novita untuk penjelasannya dan saya senang sekali dengar suara dan gesture nya kamu, positif, jelas dan senang mendengarnya. Keep it Up Bro
Two comments - it is safer to crack eggs on a flat surface, and... « That's what we're going to talk about today » is best said with a terribly self-conscious and nerdy smile :-) Very nice and informative video, as always.
Always enjoy the wisdom/science infused baking🤠
Thank you! I've been doing research on croissants and have noticed a pattern. There are two different strategies; one is to use milk and water and the other is to use egg and water. Can you think of a reason how the egg would change a croissant dough and how the dough is different than one using milk? By the way, Julia Child's croissant recipe from her French Cooking series used egg and a small amount of vegetable oil, not milk. Most modern recipes that I see use milk but not egg. thanks
This is very very educative. Could you do the roles of other ingredients too - Salt, sugar, milk, etc for us?
Thanks for the suggestion 🙏
Thank you so much for your video! Very informative.
I have a question though. So if I want to additionally put eggs in a recipe that does not have eggs, I should slightly lower the amount of water and butter being put into the dough (as the white and yolk themselves contain water and fat). Is that correct?
Yes, but you need to consider the proportion of other ingredients that contain fat too.
@@NovitaListyaniAs in milk or cream? Since both have not only fat but protein as well, I'm assuming.
Wow, after watching this video and the one on the amount of flour for tangzhong/yudane, I feel like I've just finished a college course on bread baking, lol, so much wonderful information that I never knew I didn't know ;?D
Hope you enjoy :)
Hi, why buns is soft in 1st day and later on getting harder after 3 days. ! So avoid that can use whole eggs beat with milk and mix into kneading process. It will give fluffy and soft bun for long shelf life or not!? Let me know ❤
Another great dive into axiomatic basics.
Have you ever focused your admirable attention on “Dutch Baby” or “German Pancakes “?
They exhibit some of the eggs amazing attributes.
They can be manipulated in to the garlic, peppers and onion zone or the pastry universe.
I’d really love to hear your thoughts on those iconic eggy wonders.
Thanks for the suggestion, dutch baby is a quick breakfast, simple and fast, with lots of eggs, not as complicate as souffle pancake but very interesting nevertheless.
@@NovitaListyani
They are very simple and versatile. I find them fascinating in respect to the way flour and egg can be seen to work together in a hot oven.
Eggs are necessary for our health 🥚
So true :)
Actually, you can survive without them. There's millions of us who can't eat them due to allergies or gastric intolerance. It's terrible, I really miss eating them, but even 1 egg in a kg loaf of bread puts me in bed, sick as Job. 😭😩🛌🤢
@@iluminamelunaSome people are just alergic to certain food. You have people with peenut allergy, eggplant allergy, crustacean allergy etc. Sorry you are allergic to eggs
How much eggs by volume can a bread be? Before it becomes cake, or worse.. omelette?
I make my bread in a bread maker so I don't care about the dough being too sticky that much
My terrible issue in regards to eggs in bread recipes is that I can't eat them. I'm not exactly allergic, I don't think, but intolerant. My gut gets HUGELY upset, and eventually I feel terribly unwell to the point of fainting. So I can't even have one egg in a kg of bread.
If it were only a textural issue, there's flax or chia seeds, yes. But I understand there's more than that that eggs contribute to a bread recipe.
What else can I do? Or anyone else that can't have eggs but wants to make a delicious loaf of bread. Or rolls, or anything else that can be eaten made with wheat flour, etc...
Signed, Desperate in Juneau, Wisconsin.
Adding an egg is important if you're using all purpose flour vs bread flour which is much higher in protein.
Why r u so cute ❤
It's a bad idea to add eggs to existing ingredients. Bad eggs in a carton do exist and adding a bad egg to all your existing ingredients just wastes them. Crack your eggs into a separate bowl then add to the main mix.
Yes, you're right :) in one of our videos we mentioned that but sometimes we do it anyway, to err is human, I guess.
@@NovitaListyani I've learned a lot from your videos especially the ratio videos. Those have upped my game. I thought 1:5 was standard and true. You taught me otherwise. I thank you for that.