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。
I’m from hawaii a little island called Molokai. I made your bread and it was delicious❤ ty for sharing. Love your creative videos. My passion is making bread.
Made this today very soft and good tasting bread. It’s just a long process, but worth the wait. It’s a total time of 5 hours with all the rising times and proofing. Thank you for sharing.
I’ve been making my own bread recipes and absolutely loved yours and the technique! My processing took some unexpected and time consuming turns with a 3.5 ye old and an unexpected death in the family where I spent nearly 2 hours on the phone trying to make plans out of state. I hope I didn’t mess it up completely. I’m so tired and know I was a bit messy with the twisting and rolling part. Just waiting for them to rise in the pans so I can bake and go to bed. Better luck with round 2❤
I think you should post your caption instead, because sometimes people want to download so they can follow step by step. thanks for sharing. Good receipt
Actually the pumpkin puree is already work like Tangzhong, so no need to add extra Tangzhong. If you want to add Tangzhong, you can add about 60g for 1 loaf.
@@AllCookingStuff Aww thank you so much!! I have bake your recipe more than 5 times though, everyone love it, me as well🤍🤍 I just curious if I could make it more soft and fluffy😊🤍🤍
Yes you can. For the state of kneading and fermentation, please refer to the video 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.
Hi. The subtitles say that the milk and pumpkin puree is used cold from the fridge. Is this correct? Also, how long is the kneading time and mixer speed for each step? My Kitchenaid seems to always make my dough stick to the bottom of the bowl and I can never get it to be smooth and elastic. I'm really scared of over kneading. Thank you!
For the kneading speed for every step, I already wrote it is the subtitle, please check. Kneading time is always different. you can check the dough smoothness or pull a membrane like I did in the video. If you hook always can't hook up the dough, maybe your mixer maybe need some adjustment. or it should be able to hook up. the kneading time should be counting only when the dough is hooked up by the hook.
@@AllCookingStuff Thanks so much for your reply, much appreciated! The weather here in Jakarta is warm and humid so I wonder if that's the reason my dough tends to be sticky. The bowl and hook of my KA is fitted properly but I'm curious why my bread dough can't reach the smoothness and elasticity level required. I will try to knead it longer but what will happen if I over knead the dough? Sorry for the long questions, thanks again in advance for taking the time to answer. I'm planning to make this loaf and your shokupan bread today 😊
The bread flour I used here has about 13% protein content. But this bread don't require high protein content flour, most bread flour should be good to make this bread.
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。
It looks amazing. I will try it today. I wonder if I can use the base of this recepi to make the pumpkin bread not sweet but to add some garlike?
Good idea, you can try it. Please share your result later😀
Cc
@@chauheungchung8322 中文字幕
中文字幕
這款吐司的造型太誘惑人了，昨天蒸南瓜泥(蒸25分鐘)，對老師的 recipe有信心也因為心大，做了兩條 9x4的。今天偷懶 沒用攪拌機，用麵包發麵～所有材料丶份量和製程， 全部乖乖按照老師的，一份我做了南瓜泥 ，另一份鋪上南瓜泥後 我又加上 黃油蒜泥(家人喜歡鹹麵包)。
結果，大大的成功！非常的綿密 拉撕，自己也非常的滿意，更確信不要隨便更改老師的配方比例。 唯一美中不足的是，我疏忽了就習慣性的刷了全蛋液，烤了15分鐘時 表皮上色已很深，馬上調換位置並蓋上鋁鉑紙 再烤 15分鐘，吐司頭尾部分略顯淡焦，but 無損美味！
謝謝老師 詳細的操作和文字說明，才有我今天完成後的好心情，很感恩喔 🙏。㊗️平安
請問9*4的模具是什麼？
@@鶴宇林 是9乘4乘4英寸的吐司面包烤盒
好主意！還可以在南瓜泥鋪上蒜泥，不知是否可以加上火腿青蔥呢？
家裡只有橘黃色地瓜。剛剛才烤好。顏色也不錯很鮮黃。 一下子就吃了三分一了。 非常成功 謝謝你 的清楚教學！
👍👍
做工很细心，好美
I’m from hawaii a little island called Molokai. I made your bread and it was delicious❤ ty for sharing. Love your creative videos. My passion is making bread.
I made a loaf because I was impressed by your formation method. My loaf was lovely. I added mini chocolate chips 😊.
Made this today very soft and good tasting bread. It’s just a long process, but worth the wait. It’s a total time of 5 hours with all the rising times and proofing. Thank you for sharing.
Классный хлебушек. Спасибо. Елена.
I’ve been making my own bread recipes and absolutely loved yours and the technique! My processing took some unexpected and time consuming turns with a 3.5 ye old and an unexpected death in the family where I spent nearly 2 hours on the phone trying to make plans out of state. I hope I didn’t mess it up completely. I’m so tired and know I was a bit messy with the twisting and rolling part. Just waiting for them to rise in the pans so I can bake and go to bed. Better luck with round 2❤
這個南瓜吐司非常柔軟好吃, 感謝分享
老師,我已經做了多個南瓜包给家人品嘗,每個人都非常喜歡！多謝你的分享！🙏🙏🙏
我也很开心你们很喜欢这款面包👍，谢谢🙂
很詳細的教法，成品很美，謝謝您。
谢谢🙏
整形的很漂亮 烤好的顏色也好美 吐司內部看起來很好吃
Здравствуйте! Сегодня испекла хлеб по Вашему рецепту, получился очень замечательный! Мягкий, ароматный! Спасибо большое за Ваши рецепты!!
謝謝分享你的食譜！更感動的是你還很認真地一一回答各位的問題！謝謝！今天大兒子要回來，等一下我也去試試做！
谢谢支持🙏
太美了，我也要做，你很用心，而且又是有问必答，值得按讚👍
谢谢，希望大家都可以做出更好的面包😄
今天試做這個麵包成功了！太開心了😃。謝謝你分享的食譜。
Me quedé fascinada con que arte acomodando el pan con mucha paciencia felicidades
Gracias por ver😄
面包好美👍，看了好想带回家😁谢谢分享❤️
谢谢，也许你也可以做得比视频中的面包还漂亮😄
@@AllCookingStuff 谢谢您的鼓励，还要多多向您学习。加油 💪💪
昨晚做了這款令我很期待的麵包（450g），因為沒有廚師機只能全靠萬能的雙手，其間小心翼翼反覆的觀看您的影片，成品不及老師的完美但出爐時讓我既感動又激動。雖是新手卻能靠著您的教導完成如此令人滿意又美味的作品，真的非常謝謝您超詳盡的教學和文字說明，萬分感激！🥰 南瓜用完了若想做原味的麵包，配方中的南瓜泥份量該如何調整？
只是注意调整水量就行了。
你也可以试一试我的老面葡萄干吐司面包，这是原味面包，你可以不加葡萄干。
@@AllCookingStuff 好的了解，我會試試看，謝謝您！
谢谢您详尽的描述，烘焙新手在过程中反复看您的视频，第一次就做成功了！面包非常好吃！期待您分享红豆面包、巧克力面包等更多不同口味和造型的作品😊
谢谢🙏
今天又來做啦！好喜歡老師這款食譜。做好義賣大家都說好專業。可是我每次捲的時候都不夠均勻，麵團會回縮。但是超軟的好
面团松驰不够，就会容易回缩。
下次做的时候，可以让面团松驰多10-15分钟。
Just baked this yesterday and it was sooo good. Thanks for sharing the recipe.
This is also my favorite one. Thank you for sharing.🙂
Very easy recipe and your work in baking is awesome 👌 👏
Thanks for watching
Oh my god... This bread is beautiful
I think you should post your caption instead, because sometimes people want to download so they can follow step by step. thanks for sharing. Good receipt
太美了 好迷人的手作麵包☺️☺️
Thanks for sharing. Got another healthy bread recipe to try on 😍
老师你还好吗？很久都没有见你出过视频了，很想你❤
Wow awesome my dear friend 👍 it's look so yammy delicious and beautiful recipe 👍❤️❤️❤️❤️😋
好美的吐司,肯定好吃,过几天也来做。謝謝分享。
谢谢！
Thank you for the nice recipe.. its really yummy & fluffy👍
老师的吐司看着好棒，也可以看下我们的一起交流哦
So beautiful bread 😍🍞
Thank you 😋
看到这里做的面包很漂亮且很好吃的样子，就果断订阅了。今天终于开始做面包了。我的南瓜馅料水稍微多点，就用锅炒了炒收了一下水分。可是卷的时候还是很多南瓜馅被挤压出来，面包表面上没有做的像您那样的干净整洁。现在正在进行最后的发酵呢。希望出炉后能吃
谢谢支持🙏！你用的是日本妈咪南瓜吗？蒸的时候注意不要让冷凝水流进去。
谢谢您的回复。我的面包出炉时间到了，表面类似，但是底部和侧面是白色的，不想像您的面包是棕色的。我又放入烤箱盖上锡纸正在继续烘烤。我用的不是你那种南瓜，不过也是属于水分较少的南瓜。可能是蒸的时候水进去了。
不知道你用的是什么烤盒，我用的是usa pan，效果很好。下次你可能需要调整烤箱温度，或者烘烤时间。
还有要提前预热烤箱
南瓜如果水份多，可以中小火炒久一点，炒干一点都没有关系，在拌馅料的时候，如果感觉太干抹不开可以加一点牛奶来调整
@@AllCookingStuff 谢谢您的耐心回复。我用的是普通的Non-stick bread tin。烤箱是提前预热好的180℃先烤了35分钟。后来盖上锡纸又烤了35分钟，底部还是白的。我上网搜搜您用的的烤盘
Gracias por compartir sus recetas qué delicia felicidades 😋😋😌
太美了，太诱惑了。。。。
食谱我已经抄在笔记本好一些日子，
可惜还没有机会做，现在又重新再看。
Hi I have Pullman pan 13x4what recipe should I use thank you
請問烤好的吐司
南瓜泥為什麼會有苦味
謝謝
昨天做了两个，很美，很松但是Top有一点焦，请问你擦什么上面然后放Pumpkin Seeds呢？谢谢🙏
做了！！！ 没有炼乳，多加了10g白砂糖
然后放在圆形模具里也很漂亮的，环绕一圈就行了
👍Good idea!
嗯知道了，我要是想做一个面包的话是不是只要按你这个分量减半
对，减半就是一条面包的量。在视频下方的“说明”里，我列出了不同模具的配方，你可以看看
太好吃了！家裡剛好有人送我南瓜🥰緊趕找 時間來做看看😂
有包餡的吐司怎麼保存？
放冷凍嗎？🤔
烤好的面包是已经杀菌了，只要用干净的袋子或是盒子密封好，室温温度不太高的情况下，可以放3天。也可以密封冷冻保存
@@AllCookingStuff
好的！謝謝老師🥰👍
@AllCookingStuff how can I make this vegan?
請問所有麵包材料可以冷藏發酵嗎？隔天再塗南瓜泥？
老师你的南瓜面包我已学会做了，第一次做的不错。看视频步步做下去。但是我不想放南瓜做？应该有什么办法转换这南瓜酱的份量？是否可以放汤种吗？还是要加水？或者牛奶？谢谢你。
面团中加的南瓜泥你可以省略，也可以加汤种。和面时根据面团干湿适当添加水或牛奶。
Wow! Great job,
What are the measurements
Thank you so much....Can we use anything else instead of condenced milk?
You can use 7g milk and 11g sugar instead of condensed milk.
Can we use sweet potatoes instead of pumpkin for this recipe? 🤔
You are perfect😍
I wanna try it 😉
Thanks😄
@@AllCookingStuff 🌹😍😉
Love this recipe, anyway, could we add some tanzhong in this recipe? And if we can, how about the ratio? Thank you so much xx
Actually the pumpkin puree is already work like Tangzhong, so no need to add extra Tangzhong. If you want to add Tangzhong, you can add about 60g for 1 loaf.
@@AllCookingStuff Aww thank you so much!! I have bake your recipe more than 5 times though, everyone love it, me as well🤍🤍 I just curious if I could make it more soft and fluffy😊🤍🤍
Even it's already incredibly soft and fluffy😂
老師：請問煉乳可用什麼材料取代呢？
Maravilhoso 🇧🇷🇧🇷🇧🇷😍👏👏👏👏👍😋😋
建議在添加材料時在旁邊註明品名與重量，進烤箱的溫度與烘烤時間……謝謝
所有加入的材料名称和数量在视频的字幕里面。你按一下视频右下角的一个齿轮形的按钮就可以显示、切换字幕。我的视频现在都有中英文字幕。
请参看这里打开字幕support.google.com/youtube/answer/100078?co=GENIE.Platform%3DiOS&hl=en&oco=1
你看到一个“CC”的按钮了吗？
按一下“CC”应该就可以显示字幕了
谢谢老师的分享❤️很喜欢这南瓜吐司,要请教老师烤箱需要开热风吗？还有有什么分别吗？
烤面包和蛋糕一般不用风扇，风扇会让表面变干或者糊掉。
@@AllCookingStuff 老师早上好,谢谢你详细解答❤️不开热风是否预热和烘烤时间需要拉长？
提前10-20分钟预热烤箱就行了
@@AllCookingStuff 好的,谢谢😘
Liked it so much...i must try❤️🤗🙏
That’s amazing🤩🤩😍😍
为什么我按配方做的面团感觉偏硬，我没放南瓜和粉一起搅拌，还多加了一点牛奶，请问老师搅拌时间分别要多久？谢谢
如果面团干了可以多加点水或牛奶。搅拌时间我都写在字幕中。你按播放窗口中的“CC”按钮就可以看到了。
其实南瓜泥里含水量很高，你没有加的话面团肯定会偏硬
好的，谢谢
我用的是含盐的butter,所以搅拌面粉时没放盐可以吗？
可以
我也试做谢谢
Very good
请问可以用杏仁奶取代牛奶吗？
Hi....excuseme for how long I must put the dough for resting? The first time and the second time how long for each one??
my video has very detailed subtitle explaining every step, please click "CC" button when video playing.
Rest 30min before shaping.
Verry nice
謝謝您的分享！如果製作的是450克吐司盒的份量，請問烘焙烤的溫度和時間需要調整嗎？
大约30分钟。可能烤箱有温差，需要注意调整。面包烤好的中心温度约92°C就可以了。
@@AllCookingStuff 非常感謝您神速的回覆，希望自己也能做出與你相同__色香味俱全的點心。
@@mangolee1153 一定会的。👍
Olá adorei 🌟🌹
Podrías poner letreros en español latino xfabor en los ingredientes y en el procedimiento mil gracias
In the video subtitle it says 70g sugar but in your description it says 60g, how much did you use? 60 or 70?
60g caster sugar is the amount for 2 loaves of bread。
Thanks telling me.
@@AllCookingStuff thank you !!
老师您好：
请问第一次和最后一次发酵的时间是看温度吗？我这里的温度是29 度, 发酵时间60 分钟可以吗？你的发酵时间为何要1 小时30 分钟呢？谢谢！
面团发酵是以面团的状态为准，时间是只是作为参考。
面团发酵的温度通常应该是，基础发酵是在26°C，发酵约1小时。最后发酵是30-35°C。（这是指有发酵箱的情况下）
但是一般大部分人的家里是没有发酵箱的。只能根据室温来调整发酵时间，夏天发酵会比冬天快一点。
建议你在揉面时，尽量把面团的温度降低一些，这样可以让基础发酵时间变长一点。
謝谢你的指点也谢谢你的食谱
老师：
我昨天做了这款土司面包超松软好吃, 不过美中不足的是因为我多加了一些金瓜泥, 卷的时候, 南瓜馅被挤压出来, 表面没有你做的一样美. 谢谢老师的分享, 感恩！👍👍♥️
Felicitaciones.hermoso y delicada y deliciosa.patricia Mela cañas.stgo de chile
如果用中筋麵粉all purpose flour 代替高筋麵粉 bread flour 可以嗎？份量也一樣嗎？
可以，但all purpose flour 的蛋白质含量要12%左右才行。份量是一样的
Sorry can we knead the dough by hand also??
Yes you can.
For the state of kneading and fermentation, please refer to the video
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.
I checked the subtitle but there is no mention if we can use hand instead of beater or not
請問烤盆是幾公分呢？
烤盘尺寸 9x4x4英寸
我用的烤盘 amzn.to/32PucF9
具体的配方表和制作注意事项都写在视频下方的“视频描述/说明”里
May I ask where you bought the tabletop wooden board?
I bought it ten more years ago at Ikea. now they only have bamboo board similar to this one.
Hi. The subtitles say that the milk and pumpkin puree is used cold from the fridge. Is this correct?
Also, how long is the kneading time and mixer speed for each step? My Kitchenaid seems to always make my dough stick to the bottom of the bowl and I can never get it to be smooth and elastic. I'm really scared of over kneading. Thank you!
Yes, use cold milk and pumpkin puree when making the dough. Only the pumpkin puree used for fillings need be warmed.
For the kneading speed for every step, I already wrote it is the subtitle, please check.
Kneading time is always different. you can check the dough smoothness or pull a membrane like I did in the video. If you hook always can't hook up the dough, maybe your mixer maybe need some adjustment. or it should be able to hook up.
the kneading time should be counting only when the dough is hooked up by the hook.
@@AllCookingStuff Thanks so much for your reply, much appreciated!
The weather here in Jakarta is warm and humid so I wonder if that's the reason my dough tends to be sticky. The bowl and hook of my KA is fitted properly but I'm curious why my bread dough can't reach the smoothness and elasticity level required. I will try to knead it longer but what will happen if I over knead the dough? Sorry for the long questions, thanks again in advance for taking the time to answer. I'm planning to make this loaf and your shokupan bread today 😊
@@AllCookingStuff One more question, does the egg need to be cold too?
Yes, use directly from refrigerator
老師請問您，煉乳可否不加？或是有其他可替代呢？
煉乳可不加，用10g牛奶7g糖代替17g煉乳。煉乳的奶香味很浓，做很多面包都需要用到，喜欢做面包的话最好买一些。
@@AllCookingStuff 謝謝老師
رااااائعة نتمنى ان تضعي ترجمة للعربية وشكراً 🌹🌺
تمت إضافة اللغة العربية ، وترجمتها Google تلقائيًا
@@AllCookingStuff شكراً سأبحث عن الترجمة دمت بخير 🌺🌹
Didn't tell how long to proof and what is added into the bowl. Info not clear. How do you expect people to subscribe your chanel.
Do you know there’s something called “Subtitles/Captions”?
請問最後發酵完
是刷上蛋黃好還是蛋白
刷蛋白液
@@AllCookingStuff 謝謝你
Fantastic 🙏🥞🥞🥞🌹
請問老師，若份量450g吐司盒是以一條吐司的材料×2下去準備嗎？
视频下面的“视频说明”中有对应的配方。这是一条吐司的配方，两条的话x2就可以了。
烤盘尺寸 Baking pan size: 450g 吐司盒
🍞面包材料（一条吐司450g）Bread ingredients for 1 loaf：
高筋面粉Bread Flour 258g
即溶酵母Instant Yeast 4g
盐 Salt 3g
糖 Sugar 26g
冰牛奶 Cold Milk 95g
鸡蛋Egg 1个/One ( 连壳大约50g/ with shell about 50g)
炼乳 Condensed Milk 17g
南瓜泥Pumpkin Puree 30g
无盐黄油Unsalted Butter 34g （软化的黄油温度在19C-23Ｃ，65F-75F）
🟠餡料(1条面包)Filling for 1 loaf:
南瓜泥 Pumpkin Puree 78g
细砂糖Sugar 8g
无盐奶油Unsalted Butter 8g
@@AllCookingStuff 對的，我就是這個意思，謝謝老師解答
請問怎麼沒有找到中文字幕操作解說呢？只看到份量
请点击播放窗口然后按“CC”按钮打开字幕。
播放窗口中有字幕设置，你要选择相应语言的字幕才可以
謝謝🙏找到了 但沒看到有語言選擇呢
找到了謝謝🙏
老师， 请问您这个单挡板的实木案板在哪里可以买到? 就是可卡在桌子边缘的
这个是在Ikea买的。现在Ikea这种案板没有实木的了，只有竹子材料的
@@AllCookingStuff 好的👌。谢谢老师
老师， 请问您是用牛油或是植物油grease loaf pan?
我用的是Butter，那种油都可以
@@AllCookingStuff 谢谢老师😊
如果没有练奶可以用什么代替？
20g炼乳可以用 14g 蜂蜜替代，或者是 7g牛奶加10克细砂糖
可以用中筋面粉吗
中筋面粉选面粉蛋白质是11.5%-12%的会比较容易揉出膜
好的谢谢
Gostaria da receita em Português é possível???
Ok, acabei de fazer a tradução, verifique
Hello. Do yoy have wholemeal bread recipe?
Do you mean whole wheat? I will make some whole wheat bread recipe soon
@@AllCookingStuff yes please....i love to see you handle bread recipe. I know you will a good whole wheat bread 😊😊😊
可以标明每次发酵和饧面的时间吗？
有标明，你需要打开youtube的字幕
@@AllCookingStuff 看到了，谢谢！
请问这款面包也是不用开风扇？
我烤的时候没有开风扇。你可以开风扇，但是一定要调整烘烤时间，让面包既烤熟了，又上色漂亮
@@AllCookingStuff 感谢您的迅速回复。👍👍👍
@@AllCookingStuff 我的烤箱有放温度计，预热后烤盘放进去，温度马上降低了10度。我以为会自动升高温度，但烤完了温度还是一样没变。请问老师，我需要调高您指定的温度吗？
只要预热时间足够，温度变化一点应该关系不大
😄
请问您用多大的模具啊
是9”x4”x4”
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。
请点开视频下方的视频说明，有详细的食谱
@@AllCookingStuff 好的。谢谢
好健康食物麵包·南瓜麵包·美味·二一年·七月份·
我難得麵團揉的好美，結果我內餡太水了😭，整個大失敗了
理解理解🤝，成功都是从失败的经验中总结出来的
@@AllCookingStuff 今天又再挑戰一次，等等出爐就知道了！希望可以成功🥺
Hi. Can you tell me how much protein is in the flour you use?
Thanks.
The bread flour I used here has about 13% protein content. But this bread don't require high protein content flour, most bread flour should be good to make this bread.
Le dosi in italiano si possono avere ???
added Italian translate.
@@AllCookingStuff vorrei fare il dolce con zucca ma non capisco...la lingua straniera
ora dovresti essere in grado di vedere il sottotitolo in italiano
@@AllCookingStuff grazie molte
😍😍
😃😍👌🙏😊👍👍👍💕💕💕💐💐💐
👍😋
Thanks