I made it again. My family LOVES it! Of all the bread I've made, this is their favorite bread so far! Thank you for sharing this amazing and easy recipe.
Thank you chef Chu for your clear demonstration and instruction on how to do the Taiwanese Castella cheese bread. I tried it today and it turned out great. I got very positive feedback from my family. Thanks again.
Hello Chef Chu, I am Celine here.Nice to know you. I need to ask you a question before going ahead to bake this bread. May I know, normally what speed do you use to beat all your bread dough ? Thanks you in advance ! Good Day !
Hi Chef Chu. Celine here again. I noticed that you are using speed 7 of your stand mixer. May I know what is the total speed of your stand mixer ? Thank You !
Hi Chef Chu, Celine here, thank you for your prompt reply.Already tried your recipe,but failed.My first fermentation did not rise. I put all the ingredients into my Kenwood Machine ( Max speed is No 7 ) to knead at slow speed No 1 for 2 minutes till well combined. Then I increased the speed to No 2 and continued to knead for 5 minutes.Did the stretching test, OK. Add in the butter and continued to knead for 1 minute, then increased the speed to No 3 and continued to knead for 8 minutes. Lastly I increased to speed No 4 to knead for 2 minutes.Did the stretching test, OK.( total 18 minutes kneading ) Did the 1st fermentation, but the dough did not rise much.Did the finger testing, no marking at all.May I know where is my problem ? Should I discard my dough? Please advised. Feel Sorry for annoying you with my failure ! Good Day !
![[簡易食譜]皇牌特濃牛奶吐司/奶香吐司的做法 ⭐️注意食譜內使用的是高糖酵母⭐️How to make yummy milk toast -easy recipe](/img/n.gif)
2021年，第一個星期我已經整咗2次手撕包，每次都 double. Bacon Parmesan buns整咗3次，又係每次都 double. 朱sir嘅麵包食譜係我啲小朋友嘅最愛。
朱sir古早味奶香手撕芝士包:
高筋麵粉:330g
上白糖:55g
蛋白:75g
鹽:4g
耐高糖酵母:4g
奶粉:12g
牛奶:150-160g
無鹽牛油:50g
裝飾:
蛋液
芝士碎
bb沙律醬
紫菜粉
Chu sir ancient creamy shredded cheese bag:
High-gluten flour: 330g
White sugar: 55g
Protein: 75g
Salt: 4g
High sugar tolerant yeast: 4g
Milk powder: 12g
Milk: 150-160g
Unsalted butter: 50g
decoration:
Egg liquid
Shredded cheese
bb salad dressing
Seaweed powder
朱sir麵包好好食， 多謝你。
我剛剛試做，成功咗，多謝您Chu Sir
Made it today and I'm in love with this recipe! the bread is so light, fluffy and still very soft when cool. Two thumbs up!!!
Thank You Chef Chu. Love your programs. Easy and super!!!
Fantastic recipe, it was delicious definitely will make again.
謝謝朱🐍的食譜 ❤️整咗你咁多款包，款款都好好食😋 呢款屋企人話最正 ！ 期待朱🐍 教朱古力髒髒包果類 很愛朱古力🤤🤤🤤🤤
朱sir實在太勁
i tried this recipe and really nice , thanks chef, please make more nice and good recipe
Became our family favorite! 小朋友好鐘意，已經整咗第四次啦!
I try it today, it is sooooo good! The best bread ever👍, thank you so much for sharing your recipe
朱sir, 一次成功! 好正! 多謝分享。
Just want to let u know... this recipe is sooooo good and easy to make. Thank you so much for sharing your knowledge.
Looking forward for more of your bread recipe 🙏🏻
Thank you again for your easy recipe!
I made it again. My family LOVES it! Of all the bread I've made, this is their favorite bread so far! Thank you for sharing this amazing and easy recipe.
Hello dear friend, How are you? Thank you for sharing this bread recipe. I have learnt making cheese bread from your video.
Thank you chef Chu for your clear demonstration and instruction on how to do the Taiwanese Castella cheese bread. I tried it today and it turned out great. I got very positive feedback from my family. Thanks again.
Wow! So soft and fluffy! Must try. Thank you Chef Chu. Gbu.
Chu sir icon同個古早芝士包都好正🥰
多謝你嘅分享！剛整完，好好味！😋
I really love this I try two times the taste so good
I really appreciate the way you cook Sir Chef Chu so simple step and easy ang yummy I really cook good beacuase of you Sir.
This recipe is so good!!! All my coworker just gave thumb up
Very tempting! Thanks for sharing!
媽媽咪呀😍！突然間想食宵夜添😋
明日一定要試做
好正
吞曬口水👍🏻
聽日交功課，謝謝🐷🐍❤️
Can I use sourdough starter to replace instant yeast ? How should I convert ?
巧邪惡既🧀⋯⋯但我鍾意😋😋
Hello Chef Chu, I am Celine here.Nice to know you. I need to ask you a question before going ahead to bake this bread.
May I know, normally what speed do you use to beat all your bread dough ? Thanks you in advance ! Good Day !
好想試做呀！
Chef sir.多謝你的指教我有跟着你做但麵團好濕是不是關麵粉問題呢或者我要比份量多過你請多多指教.食起上嚟都好食但中間好似好濕我的家人好開心😃
唔落奶粉可以嗎？同用sag instant yeast可以嗎？
I'm baking it today. Now for the 2nd proof, then bake. Hope it turns out well and yummy.
Thank you Chef Chu. ♥️
如果我有 100克 麺種 （由50克粉 & 50克水組成的） 我可以怎樣調這個包 的粉，水量。。 請指教！
朱sir終於做左自己新嘅卡通logo，同朱sir一樣咁得意趣智可愛😁😁😁👍👍👍
朱Sir, 請教你2發時放入雪櫃內第二朝早餐焗可以嗎？
正呀，但你要take care, Thank you Chef Chu
飽發完一次過夜，次日怎樣可以快速焗飽？
好想依家食🥰
Hi Chef Chu. Celine here again. I noticed that you are using speed 7 of your stand mixer. May I know what is the total speed of your stand mixer ?
Thank You !
Yes
想問下用邊款芝士味可以濃啲？
請問點解這款包在第二次發酵時只冚上保鮮紙 之前鮮奶手撕包不用冚保鮮紙 而且又放在焗爐中用熱水進行第2次發酵嘅 可否解釋一下 謝謝
用麵包機搓粉摸式搓粉可以嗎
其實好想知道如果用左低糖酵母會係咩效果？
应该也可以用的
朱Sir 請問麵包出爐一定要立即脫模或可稍等一下模涼了後再脫？因一出爐還很熱很難把它倒出來，倒到變哂形😔
朱 sir , 我用廚師機打，跟你份量一樣，奶用160g，打吾到成團，打起仲係一 pat 咁，加左高粉，成團，但又打吾到簿膜，應該點做？
朱sir,我得16×16cm嘅模具，可以跟這個食譜做嗎?唔加奶粉可以嗎?是否要多加奶量?謝謝
想問冇廚司機應點做
哇 想點呀chu sir, 深夜放毒
朱Sir，已經試做了兩次，好成功！請問麵糰可以用全蛋代替嗎？份量和蛋白一樣可以嗎？請賜教！
朱sir,請問 用6寸模，爐温及時間一樣嗎？如果不一樣，請問是什麼？感謝
如果無正方形模，用長方形可以嗎？
今日已經試整真係超好味👍🏻想知可以放幾多日？✨thank you for sharing ✨
2日左右
你好朱Sir, 想問好耐, 做麵糰的時候如果自行減少糖的分量, 係唔係會發唔起㗎?
If I don't have the type of yeast you are using, can I use the instant yeast?
可
朱Sir,唔落奶粉可以嗎？謝謝🙏😍
ok
請問chef : 用華氏320 度來焗ok 嗎？ 我家焗炉有風扇。
Hi Chef Chu, Celine here, thank you for your prompt reply.Already tried your recipe,but failed.My first fermentation did not rise.
I put all the ingredients into my Kenwood Machine ( Max speed is No 7 ) to knead at slow speed No 1 for 2 minutes till well combined.
Then I increased the speed to No 2 and continued to knead for 5 minutes.Did the stretching test, OK.
Add in the butter and continued to knead for 1 minute, then increased the speed to No 3 and continued to knead for 8 minutes.
Lastly I increased to speed No 4 to knead for 2 minutes.Did the stretching test, OK.( total 18 minutes kneading )
Did the 1st fermentation, but the dough did not rise much.Did the finger testing, no marking at all.May I know where is my problem ? Should I discard my
dough? Please advised. Feel Sorry for annoying you with my failure ! Good Day !
😍😍Thx朱🐍
奶粉除左起奶香作用外，仲有咩作用呢，可否唔加？多谢🙏
唔用只係冇咁香冇乜所謂
唔该哂你！
chef, more request / suggestion , please write the recipe on description column to make easier , thanks alot
chu sir，这款可以放猪油吗？
可
@@ChefChusKitchen 多谢🙏
耐高糖酵母是怎樣的，去那裏可以買到？
哇！太正了。多谢朱sir分享。请问用盐牛油和无盐牛油会有什么影响？
影響發酵
@@ChefChusKitchen 谢谢，长知识了。
請問你用芝士係用咩芝士？朱sir好好保重身體！
我都想知呀，係咩芝士呢？
正呀！😍
請問麵糰可以用全蛋代替嗎？份量和蛋白一樣可以嗎？請賜教！
冇話唔得只係產品有啲不一樣
chu sir你好! 想問吓用焗爐40度發酵， 一發同二發時間應該要幾耐呢? 我估你條片係指室溫發酵🙇🏻♀️🙇🏻♀️🙇🏻♀️ 唔該曬
40度有點高溫⋯
@@ChefChusKitchen oh...我個焗爐麵糰發酵模式得40度咋😭😭😭，咁等我室溫發酵先
好邪惡🙈睇完好肚餓呀…
Thank you
朱Sir，想請問如果我冇廚師機可否用麵包機把粉攪勻？
Ok
Chef Chu's Kitchen 🙏🙏
係趁熱脫模？定放涼後脫模？thks
熱
@@ChefChusKitchen Thank you朱sir
朱sir，請問如果沒奶粉，得吾得？會成功嗎？真是想試做一下😋
得
Chef Chu's Kitchen 多謝🙏
朱sir, 第一次睇你片，想知開頭你講嘅日本麥粉，之後講“高筋麵粉“。。係咪同一樣嘢？
Yes,高筋麵粉都有分產地
@@ChefChusKitchen 感謝回覆，最近透過朋友介紹我看您影片，這兩天會嘗試，謝謝您
買錯有鹽牛油點算
朱師傅，為何麵粉團好像發唔起咁既？我做錯了咩？是否所有材料都要室溫融化了先得？
加入群組拎啲失敗嘅產品俾我哋睇吓
@@ChefChusKitchen 在那裡加入群組？
想問下如果用手猜係咪比較難出現咁易拉到既薄膜
難少少
朱sir：唔知點解每次擀簿做型時、麵團弹性很强，會回彈，但我已鬆馳咗15分鐘了，另外我只搓到有鋸齒厚手膜，好難去到簿手膜，因為麵包機只得15分鐘打麵團，再打怕會過龍打斷筋。
再鬆多5分試
@@ChefChusKitchen 好的,謝謝你
Chu sir, 蛋白75克，即大約要幾多隻蛋？
4
請問如何防止麵包與模具黏在一起？我已經在模具裡面噴左小小油，但係出爐之後完全脫唔到模？有無辦法解決？
加入爐紙
朱sir, 如果無奶粉，可以用什麼取代？
無
不用廚師機，用手搓可以做到嗎！
可
用麵包機可以嗎？
waichi313 ok
焗爐應該用咩模式呀？:D
Stephanie Tang 我用熱風對流
朱sir用鮮奶代替奶粉可以嗎？
手係燙傷嗎 ？ 小心D🥺
初次接觸頻道。請問可以提供材料分量嗎？
自從被人上網原食譜copy盗取自用之後，材料及份量請看影片自行做紀錄😀
@@ChefChusKitchen 👌
請問如果不加奶粉可以嗎？
好似煮送唔落雞粉咁姐冇話唔得
Can you write the engrediance on the box in English pls
嘩! 😻
Thank you for sharing! You might want to correct your typo on the word “easay” recipe to “easy”?
Thz!
我一發都大左一倍，但係二發完全無大到....我返左入蒸爐（無開）加左少杯熱水，係咪因為太熱酵母死左?
都有咁嘅機會
我同你相反，一發1.5倍，照造型完都冇阿sir咁大，二發放杯熱水在大鍋中冚蓋發酵，發左1個鐘，發到8成滿，同阿sir一樣樣
请问朱Sir一定要选用北海道面粉吗？新加坡不知能买得到吗，手都烫伤了还为粉丝做视频谢谢你无私的分享🙏！
不一定，當然用北海道麵粉風味更高
OK明白了！多谢你的回复，祝你的手早日康复！
朱蛇我得20cm模，份量應該點改？🙏🏻
Emily Chan 試左先
Chef Chu's Kitchen 謝謝迷人朱😁
紫菜粉在哪裏買呀?
烘焙店
請問材料響邊度可以一次過買到？
烘焙店
係咪真係150-160g奶？跟足落材料係超級水 無可能打得起.....
冇信心嘅可以自己減啲奶
每種面粉吸水量唔同，要根據咁而決定落液體量，配方系死既