My videos have very detailed subtitle explaining every instructions. Please click on the player window and then press the "CC" button to turn on the subtitles. 我的视频都配有非常详细的字幕解说，请点击播放窗口然后按“CC”按钮打开字幕。
If you want to make a lot of pate fermente you must ferment the dough like in the video after you make it. When making a lot, you should cut them into small pieces and seal well. After that, you freeze it for up to 3 months. Before use, put it in the fridge to defrost.
I made your shokupan recipe following all your tips and it came out fabulous! Thank you! For this raisin loaf, can I shape into buns or wool bread shape?
Hace poco encontré su canal ya prove 3 de sus recetas y son deliciosas quiero hacer este pan con pasas pero no encuentro el tiempo de reposo de la masa muchas gracias de antemano.
Active dry yeast can be used instead of instant yeast. 1g instant yeast is equivalent to 1.5g active dry yeast. don't forget to "prove" the yeast, dissolving it in a portion of the water from the recipe, heated to 105°F/ 40 °C
Bonjour C'est la premiere fois que j'ai utilise la methode "pate fermentee" et j'ai reussi ...le gout est tres bon Comment appliquer cette methode a d'autre recette
La proportion de pâté fermenté est de 20 à 30% de la farine. Par exemple, 100g de farine sont mélangés avec 20g-30g de pâté fermenté. Il y a déjà de l'eau dans le pâté fermenté. Vous devez ajuster la quantité d'eau lors du mélange de la pâte
They all taste good and have very soft and dedicated texture, all tastes good on the third day. Because the flavour is different, so can't compare them directly. You can try both, I think you will like both.
Hi dear, I've tried the recipe for 450 g loaf pan and too big so I transferred to a 250 g sanneng loaf pan and the results are pretty good ..thank you🙏😍
Great job! Actually I wrote a recipe for 450g Sanneng loaf pan in the "Video Description" below the video window, maybe next time you can use it directly.
yes I used your recipe for sanneng 450 g loaf pan. but too small for that so I changed to loaf pan for 250 g. This bread is really soft, smooth fiber👍 so delicious
It is mentioned in the video to leave 10% of the water. Do not add all the water at one time. Adjust according to softness of the dough. The mixed dough should be relatively soft. When the dough is just mixed before kneading, it will be a little sticky. When the dough is kneaded, the dough surface will be smooth and elastic, and will not stick to the hands. You can refer to the dough state in the video. Another reason for the sticky dough is that if you over knead your dough. It will break the gluten and the dough will be wet and sticky. Over kneaded dough can't be used for bread any more.
Thank you for sharing all your recipes! I love how detailed your instructions are! 🙇🏻♀️ I had a question about the condensed milk. Is it necessary to use it or can I omit it? If I don't have it, can I substitute it with coconut milk or something else?
Condensed milk can be replaced with powdered milk, but 10g granulated sugar is added. The aroma of condensed milk is different from coconut milk. If coconut milk is your preference, you may add it.
@@AllCookingStuff I just wanted to let you know that I succeeded with the adjusted recipe! It was delicious. My parents and I already ate half a loaf! 🤤🍞😂
Can I make pate’ fermented and keep inside the refrigerator ahead for 3 or 4 days ? Please let me know! And how long I need to take it out before bake ?
@@AllCookingStuff I baked this bread , really good thank you for share all the detail , but my bread on the top a little hard, maybe the heat or ? Can I bake with top and bottom heat for the next time ?
Yes, use your settings for your oven. If the top is hard or colour is too dark, you can reduce the temperature, or cover with tin foil at the middle of baking time
Hi there.. My baking pan size is sanneng 450 g, if I make 2 loaf recipes multiply by two? And sorry to ask for 1/6 gram (1/16 tsp) yeast I don't understand. Thank you🙏
gostaria de saber se tem como vc passar a receita sem complicação pra meio quilo de farinha e pra um quilo pois minha família e grande e gostamos muito de pão essas receitas são maravilhosas então separei todos os engredientes mais não consegui acabei não fazendo estou louca de vontade pra mim fazer essa receita se poder passar pra mim pelo ZAP meu é 66992058805 ficarei muito feliz 😁😁
My videos have very detailed subtitle explaining every instructions. Please click on the player window and then press the "CC" button to turn on the subtitles.
我的视频都配有非常详细的字幕解说，请点击播放窗口然后按“CC”按钮打开字幕。
對不起老師。。。為什麼subtitle突然不見了？已經click了，但是還是沒有，是我的手機問題嗎？
Please answer me need your recipe to make bread for business how can add shelf life to this bread recipe?
Cc
做了一些老師分享的食譜。都很好吃😋女兒跟孫子們都好喜歡😍非常感謝老師🙏❤
This is the best toast ever
I have just baked it for my husband . Very very very good , he said . Thank you for sharing .
多謝老師的配方我今天成功做了提子包😘
感謝老師分享各種麵包教材，第一次下手做吐司，就用老師這個配方，等成品出再向老師報告！
謝謝~！
老師，我跟你學做面包非常成功，你做每款面包都非常整齐好看，非常謝謝你的视频。
👍👍
你真的是土司王后，看着你撕拉土司真是种享受。跟着你做就从没失望过。请收下我的膝盖🌹🌹🌹
谢谢🙏😊
太好吃了、老師好手藝！
可不可以請教老師、您的烤箱是什麼牌子、烤出的顏色這麼好看！
真不好意思打擾您！
Amazing .super yummy.perfect recipe
真是起筋拉丝，很棒，谢谢！
半夜里看你撕面包也是种享受，哦，或者说是次日做它的动力😜
Will made on tomorrow, thank you so much, from Thailand
I made them today for 2 loaves
Very very delicious, thank you so much❤️
谢谢分享这么好的方子👍👍
谢谢支持哦😀
Very nice pasta 🍿🍿🍿🙏🌹🌹🌹
您好，我准备同时做两个450克加盖子的方形吐司，那么温度和时间怎么调整呢？望您指教🙏谢谢
Excellent recipe! Very impressed by the detailed steps and instructions. Thank you for sharing and looking forward to more videos!
thank you！🙂
. NI HAO! Cud you share how to make Multiple Pate Fermente and freeze them? Do we have to ferment them before frezing?
If you want to make a lot of pate fermente you must ferment the dough like in the video after you make it. When making a lot, you should cut them into small pieces and seal well. After that, you freeze it for up to 3 months. Before use, put it in the fridge to defrost.
@@AllCookingStuff xie xie ni chao ua! Ua fei sang xi hoan che ce fang fa.
@@AllCookingStuff before frezzing do we have to punch the air out of them or not? Xie xie.
Merci beaucoup pour la recette Merci
Wow, a great tutorial! Clear and detailed instructions, thank you for the recipe! Subscribed!
thanks
I appreciate your recipe for making loaf. How about to aplicate to make sweet bread with pàte fermente too? Thank you 🙏
老師，請問老面可否一次整多些放冰箱留待下次用? 在冰箱可以留多久就要弃掉? 試過您的燙種全麥面包，同樣問題，燙種可以留嗎? 還有，我做出來效果真的超軟，就是質有點干，是什麽原因呢? 我試過加多10G左右的水，太粘手了，跟本造不了型，苦惱
老面和烫种都可以在冰箱冷藏3天，冷冻3个月。冷冻后使用时冰箱冷藏解冻就可以了。
面团太粘的话可能是面筋没有打够。看起来很粘的面团搅打好后就不怎么粘了。
第一次做吐司，居然成功了!我从来做烘焙都是要失败个一两次的。这个吐司感觉能撕一整天，一边撕一边吃😂
老師請問如果我要用2條45o克的土司，温度和時間需要調整?期待你的答覆，謝謝😊
老師，請問 如果要加蛋的話要怎麼做調整？
Wonderful and perfect 😍👍 thank you for sharing ✨
請問這款吃起來也會像生吐司口感嗎
I made your shokupan recipe following all your tips and it came out fabulous! Thank you! For this raisin loaf, can I shape into buns or wool bread shape?
Yes you can!
Hace poco encontré su canal ya prove 3 de sus recetas y son deliciosas quiero hacer este pan con pasas pero no encuentro el tiempo de reposo de la masa muchas gracias de antemano.
If I don't use Pate Fermentee, how much total flour and water/milk should I use for this bread? Thanks;
请问老面在放酵母和盐之前要休息多久？放了酵母和盐后又要休息多久才能使用？
不加炼乳用什么替代？谢谢
之前试过您麦包的方子，很赞👍，今天试着做这个提子面包。今天中午时最高温度是72度，二次发酵时是下午三点，但3小时后面团只长到pan的五分高，接着我只能把面团放进用暖水隔着的煲中（没有开火哦），长到八分高后开始烤，但成品出来后长的高度也为能超出pan的高度，请教一下是什么原因？但面包成品是很赞的，松软、拉丝👍另外，我在配方中稍有改动，由于家里牛奶太多，把配方中的水也换成牛奶了，打面的时候我视面团的状态没有全倒进去，大概剩了10克， 这个水换成牛奶的动作会不会是原因呢？
我家的室温也是22C/72F，装盒后醒发1小时45分钟就可以了。你醒发3小时都才5分满，肯定哪里有问题了，水换成牛奶应该不会有影响。你和面后第一次发酵发了多久？到两倍大小了？
@@AllCookingStuff 是的，第一次发酵是到两倍大，状态很好的
那就有点奇怪，是不是酵母的问题？如果酵母的活性不够，第二次发酵就可能有问题。还有最好不要用低糖酵母做面包。你用的是什么酵母呢？
@@AllCookingStuff 我用的是Fleischmann’s 的 instant dry yeast
@@AllCookingStuff而且兩天前也是用同一瓶的酵母做你方子的麥包，很贊的
您好， 请问你影片的成品是2个450g模型的份量吗?
想做两个450g 的配方，没看见老面的份量。再来，分割后的一个团是多少g?
谢谢
视频里的是9x4x4” 英寸的烤盒，食谱是在一开始的0:45里可以看到的。
视频下方的视频说明，有450g吐司盒的详细的食谱包括老面。
I'm confused. I thought pâte fermentée is made up with a batch of previous dough.
Can inform how maximun percentage of pate fermente to whole dough? In your recipe is just around 13,4%. May be 50%?Thank you
You can use 20-40% pate fermente . In my recipe, one loaf has around 20% of the pate fermente
qual eo peso de cada rolinho desse que vc dividiu pra cada paes
看到有説可以用100％老麵做面包的，那請問老師，老麵是不是加入的分量越多，面包越好吃？
我倒没有试过高比例的老面。如果想试试高比例，制作时器具要干净，温度要控制好，否则老面很容易发酸，酒气太重。其实小比例加入老面，面包就已经有很好的效果了
@@AllCookingStuff 好的.謝謝
可以請問我法國老麵少了10克？要補其他的材料嗎？
不用，可以多放半克酵母
I love your Chanel. Please tell me how to make pate fermentee if l have active dry yeast. Thank you very much
Active dry yeast can be used instead of instant yeast. 1g instant yeast is equivalent to 1.5g active dry yeast.
don't forget to "prove" the yeast, dissolving it in a portion of the water from the recipe, heated to 105°F/ 40 °C
@@AllCookingStuff thank you
您好請問一下，沒有發酵箱的話要如何發酵，旁邊能放一杯溫水幫助發酵嗎
我一般是把烤箱最低温度100F预热，然后关火降温到26-28C时放入面团发酵，放一杯热水也会帮助发酵。
@@AllCookingStuff 很謝謝您的回覆！我會加油💪
Bonjour
C'est la premiere fois que j'ai utilise la methode "pate fermentee" et j'ai reussi ...le gout est tres bon
Comment appliquer cette methode a d'autre recette
La proportion de pâté fermenté est de 20 à 30% de la farine. Par exemple, 100g de farine sont mélangés avec 20g-30g de pâté fermenté. Il y a déjà de l'eau dans le pâté fermenté. Vous devez ajuster la quantité d'eau lors du mélange de la pâte
@@AllCookingStuff Merci infiniment pour votre reponse rapide et tres claire.
Vraiment j'ai de la chance de trouver votre channel
請問一條吐司的量，可以用450克的吐司模嗎？如果裝不下的話，我要如何改量呢？
在视频下方有一个“视频说明”，点开后有450g模具的配方
请点开视频下方的视频说明，有详细的450g的食谱
请问制作老面时非常粘手不像你能那么光面算成功吗?
可以用，发酵过程请参照视频。
面团很粘，可能是面粉吸水性不同，可以增加少许面粉，或减少一些水。
@@AllCookingStuff 谢谢您
olha essa medida de 1/8 de fermento equivale a quantas gramas ea quantidade do sal também parece que não bate as medidas
Hello! How are the texture and flavour of this bread different from your shokupan recipe with yudane? Which one stays soft longer? Thank you.
They all taste good and have very soft and dedicated texture, all tastes good on the third day. Because the flavour is different, so can't compare them directly. You can try both, I think you will like both.
请问法国老面种和日本汤种哪个更好？
烫种经过糊化，提高了面团吸水量，口感Q弹细软，保湿能力强，能延缓面包老化的速度。
法国老面经过低温长时间的发酵，加入主面团里可促使新面团快速发酵，提升面团的延展性，缩短搅拌时间，延缓面包老化。。。
它们都很好用，我个人很喜欢这两个面种
Hi dear, I've tried the recipe for 450 g loaf pan and too big so I transferred to a 250 g sanneng loaf pan and the results are pretty good ..thank you🙏😍
Great job! Actually I wrote a recipe for 450g Sanneng loaf pan in the "Video Description" below the video window, maybe next time you can use it directly.
yes I used your recipe for sanneng 450 g loaf pan. but too small for that so I changed to loaf pan for 250 g. This bread is really soft, smooth fiber👍 so delicious
Fei sang Xie xie ni!
Hi my dough is so sticky and wet and even my pate was quite hard to work with when kneading. Did i go wrong somewhere?
It is mentioned in the video to leave 10% of the water. Do not add all the water at one time. Adjust according to softness of the dough. The mixed dough should be relatively soft.
When the dough is just mixed before kneading, it will be a little sticky. When the dough is kneaded, the dough surface will be smooth and elastic, and will not stick to the hands. You can refer to the dough state in the video.
Another reason for the sticky dough is that if you over knead your dough. It will break the gluten and the dough will be wet and sticky. Over kneaded dough can't be used for bread any more.
Thank you for sharing all your recipes! I love how detailed your instructions are! 🙇🏻♀️ I had a question about the condensed milk. Is it necessary to use it or can I omit it? If I don't have it, can I substitute it with coconut milk or something else?
Condensed milk can be replaced with powdered milk, but 10g granulated sugar is added. The aroma of condensed milk is different from coconut milk. If coconut milk is your preference, you may add it.
@@AllCookingStuff Thank you for all your tips, you’re so knowledgeable! 🙏🏼💗 I already made the pâte fermentée, now I’m ready for the second stage! ☺️
If you use the milk powder, you may need to add about 5 to 10g of water, depending on the wetness of the dough.
@@AllCookingStuff Oh, okay, thank you! ❤️
@@AllCookingStuff I just wanted to let you know that I succeeded with the adjusted recipe! It was delicious. My parents and I already ate half a loaf! 🤤🍞😂
请问多余的法国老面是在加入酵母、盐后揉搓均匀再冷冻保存嘛？还是室温发酵之后再冷冻啊？
多余的老面密封包好后，直接冷冻保存。不需要加酵母和盐。
@@AllCookingStuff 那是在冰箱里隔夜发酵之后再冷冻保存吗？
Can I make pate’ fermented and keep inside the refrigerator ahead for 3 or 4 days ?
Please let me know!
And how long I need to take it out before bake ?
Maybe 3 days is ok, it may be sour if keep too long. Use the pate directly to make the final dough, no need to take out in advance .
@@AllCookingStuff thank you for the reply
I love all your video
Come out all good !
@@AllCookingStuff I baked this bread , really good thank you for share all the detail , but my bread on the top a little hard, maybe the heat or ?
Can I bake with top and bottom heat for the next time ?
Yes, use your settings for your oven. If the top is hard or colour is too dark, you can reduce the temperature, or cover with tin foil at the middle of baking time
@@AllCookingStuff thank you
可以用手揉？面团会粘手吗？
可以手揉面团。 这款面团的水含量有一点高，但是是容易操作的范围。
建议选用质量好的，吸水性强的面粉。
可以查看我的另外一个视频，手撕餐包ruclips.net/video/3ljgp3bnp10/видео.html
@@AllCookingStuff 好的,我看一看有问题再询问您~谢谢❤️
I hope you can do more English translation,, thanks so much!
It has English translation, please check
請問您在老麵及主麵糰中，使用的都是高糖酵母嗎？謝謝！
我用的普通酵母，没有分耐高糖或低糖。
@@AllCookingStuff 好的，謝謝！
Can I make into buns instead of loaf
Sure you can
请问法国老面可以做馒头吗？
可以做馒头，不过中式的老面是不加盐的
@@AllCookingStuff 谢谢回复🙏
不客气
請問你的攪拌機是什麼型號？
kitchenaid proline 7 quart mixer
@@AllCookingStuff 我用kitchenAid Professional 5 Plus , 好像不够力打
是，KitchenAid 5 QUART 机器一次做一条面包应该没问题，两条可能就搅不太动了。
Description 没有写预热度数和烤的时间。:)
谢谢反馈，刚刚改好了。
提前30分钟预热烤箱至350F° / 180 C° ，中低层烤32-36分钟
@@AllCookingStuff ，
me ajude estou querendo fazer a receita mais não tou entendendo a tabela de medidas
老面是否要早一天做好隔天用，提子也浸一夜吗?
是的，老面提前一天做，提子浸泡一夜
这个吐司不需要加淡奶油吗
按照配方做就可以了
May I know what is the measurement for making only 450g. Thank you for your guidance.
Just added recipe for Sanneng 450g mold in video description, please check
Hi there.. My baking pan size is sanneng 450 g, if I make 2 loaf recipes multiply by two? And sorry to ask for 1/6 gram (1/16 tsp) yeast I don't understand. Thank you🙏
It is one sixth of 1 gram. It is only a very little of yeast
Buenos días, me encantaría hacer Está receta lo estoy viendo desde Argentina, me gustaría si se puede tener la receta en castellano, graciasssss 😄
Traducción al español recién agregada
gostaria muito de fazer uma receita tua
Your 1/3 g yeast is how much in gram?
The Pâte Fermentée only need a little yeast, about 0.35g, most kitchen scale can only measure 1g, so 1/3 g is one third of 1g.
Sorry i understood 1.6 gram sis😆 thank u🙏
It is not 1.6 g , it is one sixth of 1 gram, very little. You can just use a pinch of yeast.
boa tarde gostaria de ter essa receita em português pra mim fazer pô favor manda em português 🙏🙏
adicionou tradução em português
obrigada por responder fico grata pois estou aqui tentando entender pra mim fazer eu fazendo como faço pra postar pra vc ver 😁
Top
Há tradução desta receita é mto.complicada.
Teria que fosse traduzida normalmente. Eu nem vou arriscar a fazer este Pão. Obrigada .
Basta atualizar a legenda em português, deve ser mais preciso
老师为什么我点看不到字幕？
播放窗口里有一个“CC”按钮，按一下字幕就出来了
👍👍👍👍😋😋😋😋
Ещё одно.Я не нахожу как Вас зовут,скажите.пожалуйста
Меня зовут Шерри, спасибо за просмотр
闪光灯闪烁,俄罗斯俱乐部华裔飞鏢🎯飘移天后诛琳,漂荣⛸️夺得三枚飞鏢🏅🏆🎖️冠军殊荣为国争光
So perfectly baked. It’s very tempting. New friend to support you my dear. Hope to see you back.
Il n'est pas très alvéolé.
🤩😍👍
XieXie
?
看来面粉与水、牛奶的比例不太合理，水和牛奶参在一起开出的面粉一定稀烂，这点值得怀疑…
你没有动手做，只是怀疑是没有用的。
吐司面包的面团含水量根据不同的要求含水量大约在60-70%，而这款面团的含水量不算很高，是在容易操作的范围之内。
视频里也提到把水留下10%，不要一次加完水，根据季节变化和面粉的吸水性进行调整。
今天剛和了麵，坐下來看大家留言，看到閣下對配方有所懷疑，我就實踐了，配方完全沒有問題比例剛好~粉團也不稀爛~！☺
gostaria de saber se tem como vc passar a receita sem complicação pra meio quilo de farinha e pra um quilo pois minha família e grande e gostamos muito de pão essas receitas são maravilhosas então separei todos os engredientes mais não consegui acabei não fazendo estou louca de vontade pra mim fazer essa receita se poder passar pra mim pelo ZAP meu é 66992058805 ficarei muito feliz 😁😁
請問一條吐司的量，可以用450克的吐司模嗎？如果裝不下的話，我要如何改量呢？
在视频下方有一个“视频说明”，点开后有450g模具的配方
请点开视频下方的视频说明，有详细的450g的食谱
@@AllCookingStuff 看到了,謝謝妳！