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!😊
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
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!
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❤
This is an interesting bread method, usual recipe will let the bread dough ferment to double size then only shape the bread, may I know why is this different ? Is it because this method will make the bread super soft ?
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!😊
@@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!
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!!!!
So, you only need to ferment it once? I guess it would be about 2.5 hours(room temperature 26°C),right? I usually ferment it twice. First fermentation takes about 1.5 hour. And then I divide and shape the dough, second fermentation takes about 1 hour. In this case, should I combine the time?
I would love if you disclose some hidden steps, like: What do you do, so the dough doesn't stick on my hand? Do you apply oil on your hand? Butter? Flour? Because no matter how much i knead, it won't stop sticking more and more. It gets to a point where my hand is the dough.
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😄
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. 😋
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?
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
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?
THE WAY YOU "SPREADING" THE BREAD MAKES ME.....HAVING MATURE MIND😂🎉
Фантастика какой красивый и пушистый у Вас хлеб 🍞 получился , спасибо большое за рецепт и Ваш труд.❤🎉🎉🎉🎉🎉😊
asians won't stop to bring art into simple things. love it.
Yes😂
Holy moly! Look at that texture!😍
Самый вкусный хлеб это Ржаной Бородинский ❤
빵은 구워서 나올때 젤 맛있어요~~
다시 생각을...
Que maravilha hein comendo isso com copo de leite e uma manteiga especial show de bola 🇧🇷🇧🇷💚💛👏👏👏😅😅😅😂😂😂❤❤
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 ❤
Даже не могу представить как это вкусно ❤😊
RESEP YANG ANDA BAGIKAN SANGAT SEMPURNA DAN HASILNYA MEMUASKAN.. TERIMAKASIH SAUDARIKU, SUKSES SELALU UNTUK MU
Apakah anda pernah mencobanya?
Очень хороший хлеб но если бы такой хлеб был в магазинах он был бы дороже чем обычный хлеб но спасибо за рецепт. 👍🤤
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.
6 раз пробовал по утрам приготовить воздушные, белые панкейки, но всегда получадись яичные черныши) еще бы немного опыта и дело пойдет👍
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?
В обычном хлебе самое вкусное это хрустящая корочка
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
Haciendo Pan por tantas Generaciones se han vuelto los Mejores. Felicitaciones.
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….
This is an interesting bread method, usual recipe will let the bread dough ferment to double size then only shape the bread, may I know why is this different ? Is it because this method will make the bread super soft ?
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?
По вкусу очень напоминают сдобные булочки из детства)
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😂
3 вида молока,яйцо.Это уже булочка.Делала.Вкусно.
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
@@TheBriti-Critic Thank you. Merry Christmas ⛄
@@zoeter9921 No problem.
Всё собираюсь и ни как ещё не приготовила,хорошо что ваш рецепт вовремя пришёл.Спасибо✨🌹✨🌄.
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.
Хлебная пена
Топси????😮😮
Привет Топсик
こんなに完璧な食パン見たこと無いです...！
Время 3 часа ночи и смотрю как готовят какой-то хлеб 🤌🏻
описание русское, комментарии японские ,бразильские, корейские❤
....оно не русское
This is very close to a "Bayerische Nudel". And it tastes insanly good when it is still warm with a vanilla sause.
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)
Пользы в этом хлебе и сытости нет.Его можно съесть целую буханку.
As a pro chef i can say this is very impressive. Takes skill to make this. Well done.
It’s look ed so good! Thank you for sharing this recipe.
Step 1: Use cheese
Step 2: Utterly convince the cheese it’s actually bread
В начале он выглядит так аппетитно
Outstanding preparation looking so yummy
Maybe this is called perfection 😗
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!
This looks amazing! Can't wait to try making this super soft and fluffy bread at home! 🍞😊
It looks very delicious thank u!!
Cảm ơn bạn đãchia sẻvideo tuyệt vời về công thức thức làm bánh mì .
와~~ 발효를 한번만 해도 되는군요
발효시간때문에도 엄두가 안났는데 꼭 만들어봐야겠어요
네 시도해보세요^^
This bread definitely make my day happier to begin with.
Thank you so much for sharing with us a recipe. I'm gonna try it and let you know.
😊
was it good?
Unreal Engine looks good
탈지분유없이 하려면 어떻게하나요?
Bro knew what he was doing with that thumbnail 😂
مبدعة استمري يبدو لذيذا🤩♥️
I will definitely try this Pakistan se big tumsup 👌😋
따라해봤는데 정말대박이네요~~쉽게만드는 방법알려주셔서 감사해요~영상많이만들어주세요^^
칭찬 감사합니다^^ 앞으로 더 좋은 영상 많이 보여드릴게요😍
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
Yooh I ate with my eyes 😋😊😂
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
The layer of bread is so beautiful👍💖🎀
대박꼭 해보고 싶네요.
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
두개를 구으려면 온도나 시간은 어떻게 조절해야 할까요!? 감사합니다~!
Warburton's Blackpool Milk Roll.
My favourite bread as a child. 🤗😋
Parabéns pela receita.
Vou fazer na minha casa.
8===D
Very nice recipe look so yummy like it 10❤
Resep ini sudah saya coba lembut banget mantap👍,thank you
Под видео нажимайте: значок треугольника "Секрет приготовления самого вкусного хлеба" и там рецепт.
식빵 존뜩존뜩 맛있어보여요
네 쫄깃 맛있었어요ㅋ만들어 보세요^^
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!
오븐어느것사용하시는지
너무궁금해요ㅠㅠ 좋은레시피감사합니다
Depois de abrir a massa pela segunda vez tem que deixar crescer novamente ?
와... 얼마나 부드럽고 쫀득하고 고소할지🤤 흰우유에 적셔서 와구와구 먹고 싶은 비주얼이에요...👍👍👍👍👍
Wow look at delicious 😋😋😋
With this bread i could isolate my house walls
Nemam komentar sem pohvale i bravo,ovo se mora probati.Hvala za recept i pozdrav!😊
Nossa, ficou lindo. Vou tentar fazer! ❤
Terlalu lembut boleh menyebabkan roti melekat di lelangit 🥶 aku paling benci masalah itu ketika sedang makan ahahaha
이렇게 좋은 레시피를 무료로
알려주시다니ㅠ!
정말 감사드립니다.
이번 주만에 꼭 만들어볼께요!
꼭 성공하세요^^
Woooow Amazing Recipe great job well done 👍👍👍 really nice recipe 👍👍👍
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
Now the real question is, will it blend?
와우 진짜맛있겠어요~~😊
감사합니다 😋
да
Хахахаха иероглифы такие смешные
와~~ 대박~~~ 식탁님 레시피 완전 대박입니다~~ 최고!!
혹시 반죽 필때 베이킹매트랑 식빵틀 정보 알 수 있을까요??
제빵하실때 버터는 대체로 어떤걸 쓰시는지 궁금합니다!
쿠팡에 팔아요~
쉐프메이드 스트라이프 정사각 줄무늬 식빵틀
So, you only need to ferment it once? I guess it would be about 2.5 hours(room temperature 26°C),right? I usually ferment it twice. First fermentation takes about 1.5 hour. And then I divide and shape the dough, second fermentation takes about 1 hour. In this case, should I combine the time?
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 😊
Definitely a beautifully made soft and delightful bread
❤❤❤
Я хочу это приготовить,но мне лень.
😂
I would love if you disclose some hidden steps, like:
What do you do, so the dough doesn't stick on my hand?
Do you apply oil on your hand? Butter? Flour?
Because no matter how much i knead, it won't stop sticking more and more. It gets to a point where my hand is the dough.
내일 바로 반죽 들어 가야겠어요ㅎㅎ
근데 전지분유 써도 괜찮은지요? 탈지는 다 써서ㅜㅜ
네 없으면 전지 분유 쓰세요
just add a little more pure ethanol into the batter before baking while kneading.
Éu quero essa reseita maravilhosa 🙏
Mom, can I have Yakuza 7 bread?
만들어봤는데 영상과 같은 빵이 안 나와요… 많이 당황스러워요 손반죽을 30분 넘게 했는데도 일반적인 반죽과 달라요… 시간이 넉넉하신 분들만 도전해 보세요 저는 발효 전까지 하는데도 2시간 넘게 걸렸어요
Базарй по русски
@@GGsleepy канал не русский, так что не надо указывать другим.
ruclips.net/video/VxepKyazHso/видео.htmlsi=t94qsbeG1YpPb-5S
이분께원조인듯요
To dla tego że są różne gatunki mąki. Czasami niektóre nie działają.
@@애플민트-d2q
그냥 니가 좋아하는 유튜버니까 그러지 영상보니까 계량이랑 반죽하는것부터 다르잖니
Today I was thinking how bread is made and this video came up.
Se ve tan suave, esponjoso y delicioso! Voy a intentar hacerlo, nada más que consiga ese molde. 😋
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
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!😊