I made it last night. And I extremely love it. The bread has a rich milky aroma, a dense and chewy texture. It took me almost 2 hours and 40 minutes to ferment. You can go for a swim after knead the dough and there's still time to bake when you come back😅
@@crazzygirl3500that because they used instant yeast i believe! Active yeast must be rehydrated. You can mix instant yeast straight into dry or wet components, but active dry yeast needs to be soaked in warm water first. Additionally, instant yeast rises more quickly!😊
Start with basic bread and move up in complexity to different methods, so you understand the fundamentals, I'd say. John Kirkwood on here does stuff that varies in procedure and is still good, useful bread -- try his rolls followed by a loaf of his, go to his muffins, then come onto this I think -- but doing any basic rolls, followed by a basic loaf, followed by a milk bread product like muffins, then coming here will help. You got this!
@@table_diary hi,I just want to let you know that someone stole your whole video and use it directly on their own channel. She even used the exact same title. How despicable!
Okay, first of all, the initial mix of milk and egg should be warm, so the yeast can work. That's why for some people it takes lot of time to ferment. Second, it's eaiser to add melted butter into the initial mix of milk and egg
식탁일기님 식빵 진짜 너무 이쁘네요 따라해보려고 검색 중인데, 혹시8개월 전에 올리신 큐브식빵틀 레시피로 지금 이 영상반죽+발효로 만들어도 될까요~~?? 반죽법을 달리해야한다면 두가지의 차이점이(달라진 반죽법)뭔지도 좀 알려 수실 수 있으실까요 제빵이 너무 즐거워지는 영상과 방법 감사드려요!!!!
Hi, I would like to confirm the baking temperature is 160c for 25mins? Is there a typo error? As usually closed lid bake at 180c for 30-35mins, I am interested to try & appreciate your confirmation. Thanks
Какой Вкусный хлебушек ! такой пышный ! 👍👍👍 What a Delicious Bread! so lush! 👍👍👍 Благодарю за мастер-класс, обязательно приготовлю ! 👍Thanks for the tutorial, I'll definitely make it!😊
Did you use instant dry yeast? I'm doing this recipe right now without skim milk powder. Update!!!!! Just finished baking. Bread came out perfect and beautiful without skim milk powder it taste just like white bread. Thank you for the recipe❤
Amazing😍👍👍👍Two questions: 1、really only need one proof? The bread looks so soft and chewy. 2、If I use a normal toast mold, do I still need to bake at 356°F for 40 minutes? Appreciate for your sharing and replying if you can❤
A massa só cresce uma vez? Normalmente para massa com fermento seco cresce a primeira vez uns 40 minutos, no segundo crescimento depois 40 minutos leva para asssar. Poderia me tirar essa dúvida?
Just made this recipe and can confirm it's seriously so good! I let it ferment for 2+ hours and it turned out perfect!
Сколько минут держали в духовке?
Wie viele Minuten wurden im Ofen gehalten?
Warburton's make this in the UK.
Blackpool Milk Roll. 😋
Hello there, did you use warm milk or room temp pls
빵은 구워서 나올때 젤 맛있어요~~
다시 생각을...
I made it last night. And I extremely love it. The bread has a rich milky aroma, a dense and chewy texture. It took me almost 2 hours and 40 minutes to ferment. You can go for a swim after knead the dough and there's still time to bake when you come back😅
Does yeast ferment well in cold milk? I thought milk had to warm for the dough to rise well
@@crazzygirl3500that because they used instant yeast i believe! Active yeast must be rehydrated. You can mix instant yeast straight into dry or wet components, but active dry yeast needs to be soaked in warm water first. Additionally, instant yeast rises more quickly!😊
2 and a half hours ?? :D Mine was 15 minutes. Booo :))) :p
@@katieeecutieee7928k
In internet and reality are differ😄
Holy moly! Look at that texture!😍
너무 아름답고 완벽합니다
감사합니다^^
식빵에 계란은 안 넣던데 넣고 싶음 향이 약한 흰자만 넣어라 는데 전란 넣는 이유가 궁금하네요
그대로 따라 해보고 싶어 여쭤 보아요
Yes, it certainly is my Korean friend.
RESEP YANG ANDA BAGIKAN SANGAT SEMPURNA DAN HASILNYA MEMUASKAN.. TERIMAKASIH SAUDARIKU, SUKSES SELALU UNTUK MU
Apakah anda pernah mencobanya?
Какой нежный хлебушек, обязательно приготовлю спасибо большое за труд и рецепт
ага а теперь бы инструкцию на русский.
@@dontarrrrrrrrтак сложно додуматься включить русские субтитры
@@ktoyatakoi у меня ошибка там, да и я нашёл в описании.
Расскажите, пробовали? Получилось?
А куда положили тесто потом?
Wow so soft thanks for sharing
asians won't stop to bring art into simple things. love it.
Yes😂
Japan*
@@Official-OpenAI he said Asians.
@@ShahrizodaKarimova20 Yea I know. But you shouldn't categorize all Asians as the same lol.
@@Official-OpenAI 😉okay thanks 😊
Тоже в рекомендациях хлебушек и ты зачем-то посмотрел как его пекут?😂
😂😂😂
Да, люблю смотреть всякую фигню которая в жизни не пригодиться а ради любопытства.
Я его печь буду
Япона мать только поймет как это делать.
@@Firebird-yp6vb получилось?
대박꼭 해보고 싶네요.
아니 댓글이 지구는 하나네 ㅋㅋ 손에 손~ 잡고~
쫄깃한 닭고기식빵 잘봤어요! 너무 맛있겠내요♡
영상엔 뚝딱하고 빵이 만들어지지만 제가 하면 이런 식빵이 안나올거 같아요 ㅋㅋ 한국식빵이 너무 비싸서 미국식빵 사먹는데 진짜 맛없어요ㅠㅠ 제빵기술 부러워용!
こんなに完璧な食パン見たこと無いです...！
오 제가 하는 방법보다 간편하네요. 버터 미리 우유랑 녹여서 이스트 설탕 소금 우유 넣고 밀가루 채쳐서 약간 질게 반죽하고 접었다가 발효 하고 또하고 하면서 저는 작업 꽤 하는편인데 이걸 보니 한번 해볼까 싶네요 잘보구 갑니다 ^^
Самый вкусный хлеб это Ржаной Бородинский ❤
I made this today, omg the loaf turned out perfectly fluffy and soft!! thank you for sharing a wonderful recipe
와~~ 발효를 한번만 해도 되는군요
발효시간때문에도 엄두가 안났는데 꼭 만들어봐야겠어요
네 시도해보세요^^
뜨거운물 넣고 발효할때 대충 시간 얼마나 걸려요?
와~~ 대박~~~ 식탁님 레시피 완전 대박입니다~~ 최고!!
따라해봤는데 정말대박이네요~~쉽게만드는 방법알려주셔서 감사해요~영상많이만들어주세요^^
칭찬 감사합니다^^ 앞으로 더 좋은 영상 많이 보여드릴게요😍
THE WAY YOU "SPREADING" THE BREAD MAKES ME.....HAVING MATURE MIND😂🎉
описание русское, комментарии японские ,бразильские, корейские❤
....оно не русское
만들었어요. 똑같이 잘 됐어요.좋은 레시피 감사해요
Well, I've never baked in my life, but looks like I need to get some bread making stuff now 🤤
Start with basic bread and move up in complexity to different methods, so you understand the fundamentals, I'd say. John Kirkwood on here does stuff that varies in procedure and is still good, useful bread -- try his rolls followed by a loaf of his, go to his muffins, then come onto this I think -- but doing any basic rolls, followed by a basic loaf, followed by a milk bread product like muffins, then coming here will help. You got this!
@@Kajifox thanks, I'll take a look at his stuff!
@@josephsmith7023 Or buy a breadmachine. Also reading is just better and faster for recipes imo.
인제 식빵 저래 말아야 긋어요
땡규
식빵이 실타래처럼 찢어지는게 너무 맛있을거같아요~~!발효도 한번 뿐이라 꼭 해봐야겠어요!❤
저 혼자 맛본게 아쉬워요ㅜ
@@table_diary hi,I just want to let you know that someone stole your whole video and use it directly on their own channel. She even used the exact same title. How despicable!
한번발효 긴가민가했는데 잘됩니다. 반죽기계보다 손반죽이 역시 부드럽고 잘 찢어지는 빵을 만들어줍니다. 영상 잘 볼 잘 따라해뫘습니다. 개인스킬을 올려 더 잘만들어볼려구요,, 참고로 전 이 영상 따라하는데 발효시간 1시간 적용했습니다..ㅎㅎㅎ
포인트는 60cm정도로 쫙 늘려서 글루텐 형성을 촉진시키는 거 같았는데 넘 간단하고 좋은 방법인 거 같아요😊 매번 손반죽은 중간중간 폴딩하는 거 귀찮았는데 이 방법으로 하니까 2차 발효만 온도 시간 잘맞추면 넘 쉽게 맛나게 되요👍👏👏 감사합니다
Looks so good
Okay, first of all, the initial mix of milk and egg should be warm, so the yeast can work. That's why for some people it takes lot of time to ferment. Second, it's eaiser to add melted butter into the initial mix of milk and egg
Если добавить растопленное масло, будет другая текстура хлеба. Весь смысл именно потом вмешиваться чтобы хлеб быть такой слоистый
Doing that would change the consistency of the bread
@@Trina- но он получился слоистым из-за того что тесто свернули определенным образом
손반죽 ㅎㄷㄷ ㅎㅎ
Даже не могу представить как это вкусно ❤😊
Your recipe just fantastic. Thank you
Фантастика какой красивый и пушистый у Вас хлеб 🍞 получился , спасибо большое за рецепт и Ваш труд.❤🎉🎉🎉🎉🎉😊
Haciendo Pan por tantas Generaciones se han vuelto los Mejores. Felicitaciones.
식빵 존뜩존뜩 맛있어보여요
네 쫄깃 맛있었어요ㅋ만들어 보세요^^
По вкусу очень напоминают сдобные булочки из детства)
탈지분유없이 하려면 어떻게하나요?
Se riquísimo voy a tratar de hacer ojalá me quede bien gracias por compartir
Step 1: Use cheese
Step 2: Utterly convince the cheese it’s actually bread
It’s look ed so good! Thank you for sharing this recipe.
Это уже сам по себе десерт 30 граммов сахара, 20 граммов сгущенка. Это по факту должно быть вкусно
Этот хлеб действительно очень вкусный и сладкий, его правда едят как десерт ❤
Definitely a beautifully made soft and delightful bread
❤❤❤
Que maravilha hein comendo isso com copo de leite e uma manteiga especial show de bola 🇧🇷🇧🇷💚💛👏👏👏😅😅😅😂😂😂❤❤
It even looks delicious!
와우 진짜맛있겠어요~~😊
감사합니다 😋
да
Хахахаха иероглифы такие смешные
Today I was thinking how bread is made and this video came up.
It looks very delicious thank u!!
Yooh I ate with my eyes 😋😊😂
식탁일기님 식빵 진짜 너무 이쁘네요
따라해보려고 검색 중인데,
혹시8개월 전에 올리신 큐브식빵틀 레시피로 지금 이 영상반죽+발효로 만들어도 될까요~~??
반죽법을 달리해야한다면
두가지의 차이점이(달라진 반죽법)뭔지도 좀 알려 수실 수 있으실까요
제빵이 너무 즐거워지는 영상과 방법 감사드려요!!!!
큐브식빵틀에 하셔도 됩니다^^
@@table_diary
답변 너무 감사합니더 식탁일기님,
질문의 의도는 큐브식빵틀 사용유무가 아니라
8개월전에 올리신 우유식빵레시피의 반죽(따로따로 넣으시고 반죽하시고 하셨던)을 최근(이 영상의 우유식빵) 반죽법으로(한번에 다 넣으시고 하신) 반죽으로 해서
완성해도 되는지 궁금해서요
ㅠㅠㅋ
В обычном хлебе самое вкусное это хрустящая корочка
식탁님 안녕하세유~^^
빵돌이인 전 가장 기본에 충실한
식빵을 엄청좋아해서 맨식빵도 달고
사는데 영상속 식빵은 오감자극 침샘
폭발하게하는 쫀쫀 쫄깃 샤르르 반칙이
다 진짜 이건😂 코코아 한잔 제티 딸기
한개 식빵 순삭 너무 먹고싶네요~😊👍
안녕하세요^^ 이건 잼없이 빵만 먹어도 너무 맛있어요. 생각 없이 먹다가 한개 다 먹었어요😂
저는반죽기로했는데실패했어요 내일다시해보려고요
손반죽최고
6 раз пробовал по утрам приготовить воздушные, белые панкейки, но всегда получадись яичные черныши) еще бы немного опыта и дело пойдет👍
Хлебная пена
Топси????😮😮
Привет Топсик
Unreal Engine looks good
오븐어느것사용하시는지
너무궁금해요ㅠㅠ 좋은레시피감사합니다
Depois de abrir a massa pela segunda vez tem que deixar crescer novamente ?
Hi, I would like to confirm the baking temperature is 160c for 25mins? Is there a typo error? As usually closed lid bake at 180c for 30-35mins, I am interested to try & appreciate your confirmation. Thanks
I tried 160C for 25 mins and it works fine, Anything above that {i've made this alot its delicious} makes it too chewy
@@iwillgethagh Thank you. Merry Christmas ⛄
@@zoeter9921 No problem.
The way that soft bread opens at 0:01 kind of reminds me of something else that opens like that.
Can't put my finger on it though ? Or can I ? 😜
Супер!!! Восторг от рецепта!!! Спасибо!!! Приготовлю.👍👍👍👍👍❤❤❤
prigotov miaso orka 4mobika
@@emigrant4life ti ebanutiy?
@@СергейГражданский pnx swin
Готовили? Получился?
@@emigrant4lifeахаха эмигрант бомж лайф шо ты там пукаешь из далека обóссыш😂
This is very close to a "Bayerische Nudel". And it tastes insanly good when it is still warm with a vanilla sause.
두개를 구으려면 온도나 시간은 어떻게 조절해야 할까요!? 감사합니다~!
Очень хороший хлеб но если бы такой хлеб был в магазинах он был бы дороже чем обычный хлеб но спасибо за рецепт. 👍🤤
이렇게 좋은 레시피를 무료로
알려주시다니ㅠ!
정말 감사드립니다.
이번 주만에 꼭 만들어볼께요!
꼭 성공하세요^^
Warburton's Blackpool Milk Roll.
My favourite bread as a child. 🤗😋
Thank you so much for sharing with us a recipe. I'm gonna try it and let you know.
😊
was it good?
I dont know how i ended up Herr i am watching a bread recepiece when i am supposed to sleep but it is interesting frfr
Outstanding preparation looking so yummy
Maybe this is called perfection 😗
Спасибо огромное за рецепт. Хлебушек великолепный.
idi nahui rusia
@@emigrant4life sosi chlen
@@yaebysobak sosi chlen - anthem of rusia
@@emigrant4lifecry harder loser 😂
Получается как на видео?
The layer of bread is so beautiful👍💖🎀
Какой Вкусный хлебушек ! такой пышный ! 👍👍👍 What a Delicious Bread! so lush! 👍👍👍
Благодарю за мастер-класс, обязательно приготовлю ! 👍Thanks for the tutorial, I'll definitely make it!😊
Can we make this without eggs ??
poshol nahuy
Откуда знаешь что он вкусный?
Хиня какая - то .
@@emigrant4lifeдинаху)
대박 이 새벽시간 이 비쥬얼의 빵을 보니 배 고파지네요
Did you use instant dry yeast?
I'm doing this recipe right now without skim milk powder.
Update!!!!!
Just finished baking. Bread came out perfect and beautiful without skim milk powder it taste just like white bread. Thank you for the recipe❤
I was wondering the same thing, did you use instant yeast?
@@TuyenNguyen-pl1iz yep I used instant yeast
Please did you use warm water or cold water?
이햐,,, 빵 장인이시네요..
완존 좋아요 급 맹글어 먹고싶네요 식빵틀 어느 제품인가요? ^^
예전에 쿠ㅍ에서 구매했는데 어느 브랜드인지 모르겠네요. 틀은 꼭 안 똑같아도 됩니다^^
Wow Amazing 😮
Can you tell me what the Sound effect Using becouse I have channel RUclips 😊
For how long did you knead please? Thank you! 💜
혹시 반죽 필때 베이킹매트랑 식빵틀 정보 알 수 있을까요??
제빵하실때 버터는 대체로 어떤걸 쓰시는지 궁금합니다!
쿠팡에 팔아요~
쉐프메이드 스트라이프 정사각 줄무늬 식빵틀
I heard it's extremely healthy too. (:
혹시 탈지분유를 꼭 넣어야 할까요.?
대체로 넣을 만한 거라두 알려주시면 감사하겠습니다 ‘ㅜㅠ
그리구 식빵 구울 때 뚜껑이 없다면
종이호일 같은걸 얹어서 구워도 상관 없을까요?
이레시피는 분유가 필요합니다. 뚜껑이 없어도 빵은 구워지지만 질감이 달라질 수 있습니다
Bravo,bravo,bravo! Recept odličan,video takođe,obavezno moram da probam.Hvala i pozdrav!😊
Very nice recipe look so yummy like it 10❤
Parabéns pela receita.
Vou fazer na minha casa.
8===D
Sieht aus wie Brot aus einer teuren Bäckerei! Ausgezeichnet! Und es hilft mir, meine Kochkatze zu kochen, schau))
내일 바로 반죽 들어 가야겠어요ㅎㅎ
근데 전지분유 써도 괜찮은지요? 탈지는 다 써서ㅜㅜ
네 없으면 전지 분유 쓰세요
Nemam komentar sem pohvale i bravo,ovo se mora probati.Hvala za recept i pozdrav!😊
As a pro chef i can say this is very impressive. Takes skill to make this. Well done.
This bread definitely make my day happier to begin with.
Amazing😍👍👍👍Two questions:
1、really only need one proof? The bread looks so soft and chewy.
2、If I use a normal toast mold, do I still need to bake at 356°F for 40 minutes?
Appreciate for your sharing and replying if you can❤
No answer? WOW….
Wow very nice make bread❤
With this bread i could isolate my house walls
Super Video ! Best Regards from Sofia Bulgaria
와... 얼마나 부드럽고 쫀득하고 고소할지🤤 흰우유에 적셔서 와구와구 먹고 싶은 비주얼이에요...👍👍👍👍👍
thats good bread
1차발효 생략 때문인지 아니면 다른 이유인지 몰라도 2차발효 두시간 넘게 걸림. 오히려 시간 더 걸렸음.
발효조건은 다른 빵 구울 때와 똑같은 오븐 발효기능 이용했어요.
一次发酵，第二次的发酵时间肯定长，尤其是吐司。这个配方与其他方子不同的是看着面团并不是太软，但成品拉撕起来特别有韧性。不知口感上有何区别？
@@lid7213 真的很好吃。感謝您的評論
Время 3 часа ночи и смотрю как готовят какой-то хлеб 🤌🏻
Resep ini sudah saya coba lembut banget mantap👍,thank you
A massa só cresce uma vez? Normalmente para massa com fermento seco cresce a primeira vez uns 40 minutos, no segundo crescimento depois 40 minutos leva para asssar. Poderia me tirar essa dúvida?
분유 없으면 안 넣어도 돼요?
Sim
Я из России, Дагестан. Я попробовала сделать без него. Посмотрим как получится
두유같은거 넣으셔도 되는데 우유의 양을 조금 줄이시면 되요
Woooow Amazing Recipe great job well done 👍👍👍 really nice recipe 👍👍👍
Éu quero essa reseita maravilhosa 🙏
keep it up! so tasty