Thank you for sharing all your baking lessons. I am so inspired and subscribed you. Hoping that I continue my dreams and share others my skills in baking because of your videos. I 'm ordinary person that have dreams to have bakeshop someday but unfortunately don't have mixer yet. Thank you so much and I always keep watching your videos. From Macau
Bake the Garlic Butter Dinner Rolls based on your recipe. The bread is soft and yummy. It is noted that if I were to put too much garlic butter onto the bread; the bread will taste a little bitter and taste is overwhelming. Once again, thank you for your sharing! Love it.
@All Cooking Stuff thanks for the recipe. I hv made it several times and they turned out great and delicious. 👍 But when I want to make more buns (I use 2 recipes), the earlier buns becomes over proofing although I have tried to form each dough as fast as I can. Can you tell me how to avoid over proofing when I make plenty of buns?
Can I make it in a cake tin on a pan? Can you show the guidelines to make it on a pan? I don't have the baking machine. Please guide. I am in love with this bread!
You can hand knead the dough, but if you want to have an easier time kneading, control the temperature of the dough using cold liquids like milk, water or eggs. When you mix the ingredients, don’t pour the water all at once, pour it in several times, like my video. After mixing the ingredients, the dough should be soft and easy-to-handle.
昨天做成功了太好吃也很松😋谢谢你
謝謝您的仔細教課，好棒的食譜，馬上試了，第一次就大成功，我抱了起司在內餡所以只做了5條胖嘟嘟的麵包，麵包有彈性拉絲，非常好吃，再次感謝🙏
不客气😊，很开心！谢谢你的反馈😊
Made it today using your recipe, it was so delicious! Thanks for sharing!
今天試著做，麵包很鬆軟，很好吃，謝謝.
我又回來看了，好治癒🥖
Your perfect cook thanks for sharing looks delicious 😋 👍👍👍❤️🌺
Wow... !!! My best friend, Great video. Love your channel. Keep up the excellent work!!! Wonderful upload! Keep it up! +thumb up3!
Thank you for delicious recipe, Your clip Super useful for me♡♡♡
Wow❤nice sharing🤗look so delicious❤
我沒有㕑師機，用中種法隔晚和好麵團，按照老師的份量，做出來的麵包超級鬆軟好食，我的家人和朋友都讚，我分享你的視頻給她們，多謝老師？😄🙏🏻
👍👍
我是新手也没有厨师机，对中种法也有兴趣，请问可以分享您做中种法的方法和分量吗？谢谢！
@@tansiokhian4211 我用70%的粉和一半的酵母和糖前一晚和好麵團放冰箱，第二天取出加剩餘的物品除了牛油和鹽，揉至厚膜加鹽和牛油，再揉至薄膜就可以分割，滾圓，整形。
@@josephinelee221 感谢您的分享
我已经做出来了，很好吃😋
谢谢老师无私的分享🥰
👍👍👍😊
剛剛做了很成功，馬上試吃，真好吃，謝謝教學
Thank you for sharing all your baking lessons. I am so inspired and subscribed you. Hoping that I continue my dreams and share others my skills in baking because of your videos. I 'm ordinary person that have dreams to have bakeshop someday but unfortunately don't have mixer yet. Thank you so much and I always keep watching your videos.
From Macau
I like your recipes. I enjoy the way you bake.
Thanks
Fantastic 😍⭐⭐⭐⭐⭐
Thank you so much for sharing 😍👍
漂亮👍
Bake the Garlic Butter Dinner Rolls based on your recipe. The bread is soft and yummy. It is noted that if I were to put too much garlic butter onto the bread; the bread will taste a little bitter and taste is overwhelming. Once again, thank you for your sharing! Love it.
I'm making it tonight with garlic shrimp pasta. Its fermenting right now. 😊
Semua kue yg d bikin kok bagus ...trimks ats ilmunya...succss selalu..😍👍
Yummy, love ur step by step recipe 😻
Thank u from Thailand
超爱蒜蓉面包！这个面包也太软了吧 🥰 🥰 谢谢分享， 期待自己试试的效果～～
@All Cooking Stuff thanks for the recipe. I hv made it several times and they turned out great and delicious. 👍 But when I want to make more buns (I use 2 recipes), the earlier buns becomes over proofing although I have tried to form each dough as fast as I can. Can you tell me how to avoid over proofing when I make plenty of buns?
This recipe is amazing & my children like it so much. Within 30 minutes all the bread had finished eaten.😘
YUMMY 😋😋 YUMMY 😋😍 I WOULD LOVE TO HAVE IT RIGHT NOW...MOUTH WATERING...CAN'T WAIT TO BAKE IT 😋...
Just subscribed!!!!!delicious recipe...unique....yummmyyy!!!thank you!!!.....stay safe and take care!!!....Rebeca ....Canada
thanks
Can I keep the dough after fermenting it in the freezer to use it at another time?
Made it today.. And it was super soft and delicious!! Thank you so much for your recipe.
I can smell it from here too. So yummylicious. 😍😍😍
Thank you 😋
You can smell my bread. I'm making it.
These look perfect not burned or overcooked not to browned
Yummy! Yummy! This is absolutely perfect bread and looks so delicious and easy to make! Thank you for sharing your recipe.
Yummy🤤
Скажите где Вы пропали.Давно не видно Ваших чудесной выпечки.Всех благ
Thank you for the video.
Thank you so much for the recipe.🙏🙏
It looks yummy and great 😍👍 thank you for sharing ✨🙏
Can you add the garlic, butter & cheese in the dough when it's prooving, please?
I did that (garlic powder, cheese and parsley)I think its gonna be fine. Still fermenting right now.
試作了，非常好吃，請問小紅書上的lucky美食也是您嗎？
不是，又是盗版的。我在小红书上账号还是 all cooking stuff
谢谢你告知
Omg..look's wonderful and amazing
Loved it but I love if gram being converted to spoon or cup.😁
非常詳細的說明，謝謝妳！背景音樂非常優美、請問出處是？
+1
Dreams by Jonny Easton
Link: th-cam.com/video/qiOeIDCedz4/w-d-xo.html
@@AllCookingStuff 謝謝妳~
请问如果称没有3.5g和6.5g，可以直接4g和7g吗
哇⋯⋯很好吃的麵包🤤
Can i skip the milk powder if i don’t have it? or anything else can be replaced?
LOOK SO NICE
أنا أحب المعجبات وأولادي يحبوها كثيرا .شكرا جزيلا لك على هذه الوصفة. عندي سؤال لماذا الماء والحليب البارد ؟ هل يؤثر على الخميره ؟
Yummy👌🏻
Wooowwww nice
عاشت الايادي شكلها جميل💔😊😊💔
看上去好好吃……😋
谢谢分享👍❤️如果字幕再大一点更好😄
谢谢建议😄
Can I make it in a cake tin on a pan? Can you show the guidelines to make it on a pan? I don't have the baking machine. Please guide. I am in love with this bread!
Çok nefis oldu elinize sağlık 👍⚘
Omg looks wonderful and amazing 😍😋👌new friend stay connected 💖💖💖
Looks so yummy 👍Stay connected🙂
Can I know what oven brand are you using ? Thank you very much ❤️
My oven is a in cabinet Frigidaire oven, almost 20 years old, but still very good
بالزهور 🌺والأنغامْ
وألحانِ الشكرِ والاحترامْ✋
لأقدمها لكِ تعبيراً عن شكري وإمتناني لموضوعك الكريم ,,
تحياتي الوردية ..🌺.
لكـ خالص احترامي🙋♂️
ขอบคุณค่ะ
น่ากินมากๆ😋
Great
Bạn vui lòng cho mình xin tên bản nhạc ạ
Can i still use the same recipe ratio if I don’t have stand mixer and use only with hand for dough?
You can hand knead the dough, but if you want to have an easier time kneading, control the temperature of the dough using cold liquids like milk, water or eggs. When you mix the ingredients, don’t pour the water all at once, pour it in several times, like my video. After mixing the ingredients, the dough should be soft and easy-to-handle.
❤❤❤❤❤❤❤❤❤
老師，請問蛋液的多與少對麵包口感有何影響？我看您同重的麵粉有時用全蛋，有時則只用1半。
鸡蛋对面包的质感有一定的影响，所以需要根据需要适量增减
Waw I am like 👍🇲🇨🇲🇨
Amazing
好看，这周去做下。但这还是很冷发酵要好久。不会选机，买回来的机揉面团花很久才出膜，心塞
冷天发酵会长一点，为了让发酵可以快一点，把烤箱预热至最低温度然后关火，打开烤箱门降至26°C，如果有烤箱温度计可以测一下。基础发酵也可以隔水发酵，你可以参考我的视频，烫种生吐司和60%的全麦吐司面包。
新的机器用多几次，熟悉了是不是就会好用了？（如果机器功率还可以）
@@AllCookingStuff 我也试过热了oven后关了在在发酵。没有温度计。太热了面团干了，不太热时发酵还是很久。另外我想问下是不是面团发酵不够。指面团不够大倍大，但用手指插是不回缩的。面包隔天或放久会硬？
机很简单的操作，主要是一开始选的机没货，后来换了这个没有看功率，只看review.
反正花很长时间搅拌。我现在只好用一cup或多一点点面粉量，面团小希望快点出膜。
不好，太慢了。现在都不看时间了。谢谢
面团在没有操作的时候一定要密封盖好，否则面团会干的
面团发酵时间长，一个是发酵环境温度低，还有就是酵母用对了吗？发酵粉如果用的是活性酵母是需要用热水激活的，即溶酵母是可以直接与干性材料混合，有些品牌的酵母有分高糖酵母和低糖酵母，我的食谱大部都要用高糖酵母。
面团没发好的状态是手指撮一个洞时，会回缩。没发好的面团烤出的产品不会长很高，不会蓬松。面团没有搅打到位时，烤好的面包也不会蓬松，第二天就会比较硬，面包老化的也比较快。
@@AllCookingStuff 我刚把两种yeast拿出来再读一下，两种都不需要再用水调的。可以直用。那之前我没有注重yeast的用法。我看有些视频是倒进牛奶加糖开起泡再倒进搅面团。。也不知是否这原因让面团一开始好稀，我都控制牛奶量不倒完的，面团不够再一点点儿加的。。是的，这温度还是低，四月中早转季了居然还会下雪。
Yummy😋😋😋😋😋
Thank you 😊
请老师：屏幕左下角的字幕大一点可以吗？
谢谢你的建议，下次我会改大些
جميل جدا
Why you put yeast later? Thx..
This a way to control the fermentation speed. We don't want the dough to start to ferment before finishing kneading process.
سلام عالی شده فقط از شما خواهش میکنم اندازه رو به فارسیبنویس از شما خیلی ممنون 😍😍😘😘😘😘👏👏👏👏
我跟你的配方来做，根本不可能在7分钟打出手套膜，放黄油之前就要打很久才离盘，放了黄油之后打了半个小时都是粘盘的，我加了10克面粉还是粘，冷水是比你的配方放少了5克，而且我还用冰袋围着搅打盘来打都打不出手套膜，用中种法做面包反而没有这个问题
这个面团手揉的话正常也就30分钟左右。你的情况有几个原因，你可以参考一下：
1. 面粉要选用蛋白质含量较高的高筋面粉，蛋白质含量最好要超过12%。太低时面团很难出膜。
2. 面粉吸水性不好，导致面团太软。夏天湿度高，面粉比冬天要湿很多，所以加水的时候一定要边观察边少量添加。
3. 加黄油前要打到比较好的粗膜，几乎不粘缸。如果黄油加早了后面搅打更费劲。
4. 搅打时间和厨师机的效率有很大关系。面团打滑，大缸搅小面团，或者小缸搅大面团，或者厨师机功率不够都会影响时间。
具体的搅打过程要根据自己的经验和材料做调整。
@@AllCookingStuff 非常感谢你的耐心回复，我在欧洲，用的面粉都是专业做面包的，蛋白质含量都有12%，厨师机是KENWOOD CHEF XL，功率绝对够的，也许象你说的是大缸小面团，如果水少15%会不会好一点
@@weilingxu5173 厨师机大缸攪小面团是一个问题。注意观察较大时面团有没有背挤压到。水你可以再少点试试。夏天面粉比较潮，用水要比冬天少很多
@@AllCookingStuff 谢谢🙏，我看你的面包视频基本都是用水合法来做，我之前跟别的配方用中种法真的很容易就出了手套膜，你也可以教一些用中种法来做的面包吗？
中种法的面包口感和直接法有一些区别。有些造型面包使用直接法口感，质感会更好。
对了，最后你的面团造型的时候很粘吗？你可以调整水量再试试，也可以试试我最近的视频，看看水量会不会合适。
請問一下全蛋液是1整隻蛋液還是只是蛋黃液呢？
就是1整颗鸡蛋包括蛋白和蛋黄。
可以加1tbsp 牛奶稀释一下，用来刷面团的表面。
@@AllCookingStuff 清楚了，謝謝你！
Yummy 😋
Cool
Süper ellerinize sağlık 👍👍🧿🧿🧿💯💯💯⚘
Can u put english translation of the ingredients
لماذا لا توجد ترجمة للعربي؟
请问面包可以同时放两层烤吗？还是分开两次烘烤？
可以，但可能上色，口感会差一点。我通常都是只烤一盘，后做另一盘控制发酵温度，等第一盘考完再烤第二盘。
@@AllCookingStuff 谢谢你的指教哦~
謝謝你！我再去找找吧！
como não entendo manda a receita em português pra gente 🙏😁
请问为什么要冷藏呢 不能直接打完?
冷藏的目的是使面团温度降低，在面团搅打好之前不让它快速发酵，让面团松弛20分钟后，面团吸水后会自己产生面筋，可以节约搅打时间，冷藏过后的面团搅打的时候更容易成团，不粘盆。如果家里的温度比较低，低于20°C一下，面粉和其它材料混合成团之后温度在20°C一下，面团可以放室温休息松弛。
什么面团都可以这样做吗?
大部分的面团都是可以的，做中种面团时，可以不需要静置20分钟的这个过程
就是说有用中种的话可以直接打完?
中种面团只需要把面团揉至光滑无干粉，如果用手揉也只是3-5分钟左右即可
😋
🤩😍👍👍
😋👌
I don,t know how can it be more sugar than salt?
you should try it, it's delicious and it's not really sweet.
Alguém conseguiu a tradução?
如果無奶粉，用什麼代替呢？
当加入奶粉后，除了增加成品香味和上色，由于奶粉的吸水性好，面团的吸水量会增加，使得烤好的面包可以保持较长时间的柔软，延缓面包的老化。尽量不要省略，如果经常烘焙可以买一包放冰箱冷藏保存，奶粉的用处挺多的。
如果用牛奶代替奶粉是 40g牛奶 ，水要相应减少到大约66克
麵包做好真的很香 但是為什麼我做的蒜蓉吃起來會有苦味 😭😭
可能你的蒜蓉烤过了。你可以根据你的烤箱调整一下烤盘的位置，或者稍微调低一些烘烤温度
@@AllCookingStuff 好的 謝謝你 下次再試一下 ❤️❤️
通常做面包用到的奶粉是指全脂还是脱脂? 两者的风味，表现在烤焙出来的面包是否有差异? 谢谢。
风味差异不是很明显。都可以做面包。但脱脂的会比较好，脂肪含量会少一些。
@@AllCookingStuff 我也是推崇脱脂的， 但却买错全脂的回来。。艾油!。。😏😅🙏
çok güzel
😍😍😍😋😋😋❤
💞💞💞
قناتك رائعة جدا" ... هل ممكن اضافة اللغة العربية في الترجمة وشكرا"
💙💚❤💛💜
🤪🤪🤪🤪👍👍👍👏👏👏
🙋🙏👍🌹
😆🙏
Delicia vou fazer.parabéns e obrigado 😋😋😋😋😋😋😋😋😋🥰
🌹🇹🇷