Moisture like never seen before! Water roux bread made with 80% water - Korean dessert / 탕종빵 만들기
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- Опубликовано: 7 сен 2024
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Moisture like never seen before! Water roux bread made with 80% water - Korean street food, Dessert, bakery in korea
🏡 address
Pangetu Bakery, 1st floor, Building 1, 25-10, Beolseong-ro 9-gil, Goa-eup, Gumi-si, Gyeongsangbuk-do
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빵반죽이 정말 매끄럽고 좋네요^^ 촉촉함과 쫄깃함이 뛰어날듯요. 소화도 잘되구요.
That bread making technique is very unique and I would love to try it sometime. I have never seen anything like it. Super cool, looks delicious!
DELICIOUS fresh bread !!!!! Well done 😋😋😋 👍👍👍Thank you for sharing . Be safe. 🇨🇦
What is going on with food in Korea? This video and many others specifically from Korea, display creativity that is at a whole other level!
They're constantly inventing food for social media, hoping it'll go viral.
What an interesting Technique! I thought i test this out by taking it to the extreme and making a 100 percent hydration focaccia. Normally you couldn't do that since the dough would be too liquid. But with the trick in this video i was no problem and in fact it wasn't even too much water.
Very cool trick to have, thank you! It's very usefull for making very high hydration doughs.
궁금하네요 탕종빵❤
おいしそう！作ってみたいです
Very different recipe but looks wonderful!
Vaya que método y se ven bien 💜🫰😍🇵🇪💜
Yummy
Adorei os pães medeu ate fone 😋😋😋
Quê saboroso pão 🍞😉
makanan korea memang no 1 is the best❤
Wauw!!! 👏👏👏👏👏👏
Класс 👍... Сколько не делаю хлеб, но эластичность не получается, всегда липковатая заготовка выходит. Но, на конечный результат не влияет)
수분 80프로는 아닌 것 같은데
haha, tôi đã từng làm bánh kiểu này rồi, bánh rất ẩm và mềm lâu
K.블래소유쓰네요
좋은거에요? 😂
30분간 저어야 한다니…
My arm cramped up just thinking about it.
How is this different from Yudane?
How much of a sweet taste does the bread have
I would guess VERY
❤
탕종 만들때 밀가루랑 물 비율을 말하는 거구나. 그냥 중량대비 물이 80%이면 반죽이 저리 나오기가 힘듦.
💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓
詳しいレシピが知りたい
Kullanılan su-un-maya ve şeker ölçülerini evde yapanlar için vermenizi rica ediyorum. Hamur olgunlaşma süresi, pişirme derecesi vs. Detaylı bilgi vermediğinizde pek anlamı kalmıyor. Bekliyorum acil cevabınızı.Teşekkür ederim 🙏🏻❤️👍🏻
@@nilgun4 a trade secret
サムネ一瞬、アザラシが横たわってるかと思った。
There is no way this entire thing has 80% of water.
Why not?
卵入らない???
설탕 버터가 들어가는데 성형과 굽기는 깜빠뉴 처럼 굽고 뭔가 끔찍한 혼종 같은데 수분율이 80%면 치아바타 정도의 수분율인데 성형 해도 저리 모양이 안잡힘 총체적으로 이상함
들어가는거보니깐 탕종식빵같은데 인데. 일반빵처럼 잡는듯해요 !
발효가 많아 보이는데 아닌가요 ?
80% water lmao ridiculous
It’s baker’s 80% (i.e. water to flour ratio, not water to total).
80% is not particularly difficult in general, but probably a loaf full of sugar is not easy to manage. I can’t imagine the yucky taste of an overly sweet olive bread, though.
تبریک میگم ترجمتون افتضاح بود ://
오우 맛나겠다
밀가루 풀쑤우서 빵만드네