The technique at 6:52 where you use your fingertips to stretch out the edge of the dough is BRILLIANT!!! I can’t wait to try this myself. Fantastic video!!!
Technique technique technique! I didn't make your recipe but I applied your method to an 80% hydration dough and it made it SO much easier. I struggled using high hydration doughs in a stand mixer but your technique helped me BIG TIME! You gained a subscriber!
Hello Sherry, I was so enjoyed to watch everything that you made. The awesome hot dog buns apparently soft and fluffy. Thanks for sharing this recipes. Your sincerely.
Was going to half the recipe- and then I see measurements for half recipe as well- the first time I have seen this- thank you my dear- am going to do this- have subscribed.
Već duže vreme pravim po ovom receptu i najbolji je. Kifle ili zemičke su tako mekane i imaju svežinu po nekoliko dana. Pozdrav i prijatan dan Vam želim.
Fantastic recipe. I've made several recipes from different online sources, but this is BY FAR THE BEST! One question, though...If one refrigerates the Yudane should it be brought back to room temperature before mixing into the flour?
Hey sherry! Thank you for all your recipes, can you please explain the differences between using different kinds of liquid? Like eggs, heavy cream, milk and water? Thank you!
The difference between these ingredients and water is that they can increase the flavor of the bread, make the bread softer, and make the bread easier to color.
Hi, I really love your videos! Would like to ask can I shorten my proofing time by 10 mins if my country's temperature is around 34C? Its quite hot and humid from where I live! Thanks!
Would u like to tell me the difference between yudane method n pate’ fermentee’ method? Which one will make bread more fluffy, lighter n softer? And is yudane also called tangzong or they are different methods? Thank you
yudane method n pate’ fermentee’ all are good to make bread fluffy and moist. yudane has some different from tangzong, yudane is dry paste dough, and tangzong is liquid like paste.
Thanks for the vid. Aside from the measurements, there are some glaring inconsistencies that make the recipe unreliable. I would suggest going to the chain baker's channel for some clarification. He has more solid explanations and consistent results.
The technique at 6:52 where you use your fingertips to stretch out the edge of the dough is BRILLIANT!!! I can’t wait to try this myself. Fantastic video!!!
Agree completely. I'll do that to all my shaped rolls.
謝謝老師的配方，參考過太多的配方，你的配方是最成功的🎉🎉🎉，感恩🙏
Technique technique technique! I didn't make your recipe but I applied your method to an 80% hydration dough and it made it SO much easier. I struggled using high hydration doughs in a stand mixer but your technique helped me BIG TIME! You gained a subscriber!
Hello Sherry, I was so enjoyed to watch everything that you made. The awesome hot dog buns apparently soft and fluffy. Thanks for sharing this recipes. Your sincerely.
Was going to half the recipe- and then I see measurements for half recipe as well- the first time I have seen this- thank you my dear- am going to do this- have subscribed.
Your shaping instructions are the best for this type of bread. We haven’t seen you in a long time. I hope you’re doing well, Sherry!
Thank you Sherry. I have just finished making six buns. So soft and fluffy. Love your detailed instruction. 💖
I made this and it just doesn't look soft it is SOFT and FLUFFY my kids love it. thank you again for sharing delicious recipes 😁
Did you use bread flour? and Regular sugar? Thank you.
Već duže vreme pravim po ovom receptu i najbolji je. Kifle ili zemičke su tako mekane i imaju svežinu po nekoliko dana. Pozdrav i prijatan dan Vam želim.
Just tried the recipe . Soft and fluffy . Thanks again ! 🌹
Fantastic recipe. I've made several recipes from different online sources, but this is BY FAR THE BEST! One question, though...If one refrigerates the Yudane should it be brought back to room temperature before mixing into the flour?
Wow perfect bread fluffy & soft .I am going to try it tomorrow. I hope success ♡
Marvellous! Thanks a lot for sharing your recipe!
The hot dogs buns looks 👍. I appreciate you for giving detailed instructions. I’ll try to make it. Thank you for sharing the recipe. ❤️😋🙏 God bless.
沒想到一個麵包這麼多步驟! 希望我也能做得出這麼漂亮的麵包
Thanks for sharing this recipe good work👌🏻
Excellent tutorial 😊 I will make these rolls tomorrow 😊
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😘❤️👍😍🌺
This bread looks so soft and fluffy perfect for hotdogs 🌭
非常多謝老師細心解釋回復，祝老師生活愉快安康！
谢谢🙏
祝你圣诞节和新年快乐🎆
It looks soft and delicious. Could I use heavy cream instead of cold milk? If so, how many gram of heavy cream is it?
And did you try it with heavy cream and if so how where the results?
Nice and fluffy. I love it
老师您好！请问牛奶可以用水代替吗？奶粉不加可以吗？如果想做咸的是不是直接多加点盐就可以?
This bread looks so spot and Delicious
好吸引！謝謝你的分享！👍👍👍🙏😋
Cold water means normal room temperature water or refrigerated water?
Always love your recipes. ❤️❤️ Wish you well and look forward to seeing more videos from u. Thank u 🙏
Thank you 🙏
Sherry - why can't we see the shokupan video using Yudane anymore?
May I check what milk powder do you use
If u make more big dough , how is the yeast ratio , thx if I use 3 kg flour excample
Excellent result! Can you please tell us why and when we use milk powder? Can we skip it in this recipe? Thank you very much!!! Keep going!
Yes, you can skip it.
what is the brand name of your bread knife, please
Can I ask why is my soft roll shrink after bake?
謝謝，中午做了，成品超像外面買的！
I just baked, so soft, so tasty so good. The way you have explained is excellent. Thank you so much..
Beautiful
Thank you, it's delicious. I'll try it.💖
多謝你優質的視頻哦，好成功哦！🎉🎉🎉 為什麼看不到你更新了呢？😢
你好，我想請問這個麵包體烤好可以放多久呢？冷藏、冷凍，冷凍需要烤箱幾度回烤，謝謝老師❤
I love this recipe. It has become my go to hot dog buns recipe thank you for sharing it.
Did you have recipe for 10 kg flover ?
no machine can i do it by hand? appreciate for an answer
Hi Sherry, tks for sharing the recipe, can the Yudane refrigerator overnight after 8hrs ?
Yes, it can be kept in refrigerator for 2-3 days. If frozen, it can be kept for 1-3 months
老師，依足教學做法，出爐後發現飽表面不是平滑如影片應有效果，出現了如水泡般在飽面，請問我的出錯可能在那裡呢？
Wonderful!!! Thanks ❤
老師您好、請問沒有（奶粉）的話能省略嗎？
Боже .какая красота
The bread look very delicious, can i use the yudane the same day?
yes, you can use yudane after 2-3 hours refrigeration
Hey sherry! Thank you for all your recipes, can you please explain the differences between using different kinds of liquid? Like eggs, heavy cream, milk and water? Thank you!
I have the same question too??
The difference between these ingredients and water is that they can increase the flavor of the bread, make the bread softer, and make the bread easier to color.
@@AllCookingStuff thank you 🙏♥️
Thank you! And how do you make a bread chewier? Apart from the flour 😊? a little mochi-like texture
And im curious why do you often use water instead of milk? Thank you😊
perfect bread fluffy 😑💖
❤Thank you❤
I will do it today 💪🏻. Wait for the result 😊.thank you dear ♥️
I did it, very delicious 💪🏻💪🏻👍👍
👍👍
very nice video I like it very much, if so as burger bun also for 12buns?
Yes, 80g dough is the right size for burger bun
Hi Sherry ! Would like to know the Yudane need to refrigerate overnight for how many hours .
Thank You 🌸
About 8 hours
❤️❤️❤️❤️❤️❤️😘😘😘😘👌🏻👌🏻👌🏻👌🏻👌🏻 hello Sherry... Loved watching you n look at your buns 👌🏻👌🏻
Thanks 🙏
贊贊贊，😋這個一定要試試做。
so soft & fluffy, love practical recipe!🥖🥖🥖🥖🥖🌹🌹🌹🌹🌺
Hi, I really love your videos! Would like to ask can I shorten my proofing time by 10 mins if my country's temperature is around 34C? Its quite hot and humid from where I live! Thanks!
sure, always check your dough status and adjust the proofing time accordingly.
@@AllCookingStuff Thank you! How do you usually tell if the bread dough is done and ready to be baked in the oven may I ask?
You can check the dough size, for this bread, it should be almost double size when proofed compare to original size.
Great recipe, can i use the yadune same day?
You can use it on the same day, it just needs to rest for 2-3hrs before using.
@@AllCookingStuff thanks a lot dear🌹
老師你好，自從看了你製作麵包視頻後，也跟你學做出來的麵包也很成功，為有美中不足的焗出來的麵包底層比較深色，但麵包上面層是金黃色算正常，我用家庭式的比較大的煤汽焗爐，開350度上下火，焗二十五分鐘時間是不是長一點造成顏色比較深色？勞煩老師解答下我，謝謝🙏你！
烤25分钟呀，真的烘烤时间太长了。
这是小面包，烘烤时间大约是12-15分钟就可以了。
你可以试一试，温度还是350°F / 180°C，中下层或中层烤大约15分钟，如果面包表面成金黄色，烤好的面包中心温度约190°F/88°C，那么温度就刚好。如果不上色，就把烤箱预热至375°F/ 190试一试。
面团放在烤箱里的不同层，上色情况不同。
老師謝謝你的指教，我昨天也做了些方包和提子餐包，按照你教的溫度，因为我個焗盆同煤氣爐差不多大，一盆放二十個餐包焗了二十分鐘左右，包底層顏色都算 OK，老師你在另外視頻回覆你也是住在多倫多，哈哈我住在 Markham ，好吧！有時間再聊，祝你和家人聖誕快樂，并祝新年万事勝意。
Hello... i need recipe corn dog please ❤
Tomorrow I will make hotdog buns with your recipe 😘 thank you 😊
Very nice n very soft 😋👍🏻
Thank You 🙏🤗🌹
Amazing baking.
hi, thanks a lot for sharing! 🙏🏽 is the baking temp 190C suitable for convection oven?
for convention oven, you should decrease 15F.
@@AllCookingStuff gonna try it, thank you! 😊
عمل جميل ومفيد . ولكن المقادير غير واضحة . ياريت ترجمة بالعربي حتى لا ننحرم من عمل هذه الفطاءر
老师您好，请问如果黄油部分用植物油来代替的话会影响面包的蓬松和柔软度吗？谢谢🙏
我有試過用植物油和米糠油和牛油。
用其他油做出來成品沒牛油的牛油香味。三款做出來麵包質感差不多。軟帶一點韌。
Does anybody know the name of the song?
Nice thanks 👍🌭
thanks for recipe ❤️
嫌步骤太麻烦，直接把烫种过夜后，所以材料一起加入搞定。也还可以
有和面配方吗？
姐姐，汤中和烫种有什么区别呢？如果里面我加上任何馅那可以放在外面几天你知道么？🥰
汤种的水占的比例很多，是用65°C的热水来糊化面粉。
烫种的水比例相对少很多，是用100°C左右的开水来糊化面粉。烫种更容易保存。
如果面包加入了馅料，最好不要保存超过1-2天。
@@AllCookingStuff 谢谢姐姐🥰
Is yudane dint follow well
Muito bom! Parabéns e obrigado por compartilhar.
Hi Sherry, 請問您的燙種份量跟湯種1:5比例有分別嗎？您的燙種看似比較簡單些而且份量較少！請指教🙏
汤种的水占的比例很多，是用65°C的温度来糊化面粉。烫种的水比例相对少很多，水要烧至100°C左右来糊化面粉。烫种更容易保存。
I dont like the taste of yudane/tangzhong . But I love what it do to bread.
Would u like to tell me the difference between yudane method n pate’ fermentee’ method? Which one will make bread more fluffy, lighter n softer? And is yudane also called tangzong or they are different methods? Thank you
yudane method n pate’ fermentee’ all are good to make bread fluffy and moist. yudane has some different from tangzong, yudane is dry paste dough, and tangzong is liquid like paste.
Trong rất mền và ngon
Tôi cảm ơn bạn nhiều tôi cũng chưa có làm thứ nữa
Thanks for the vid. Aside from the measurements, there are some glaring inconsistencies that make the recipe unreliable. I would suggest going to the chain baker's channel for some clarification. He has more solid explanations and consistent results.
为何要提前做一块烫面加进去
烫种有保湿作用，可以延缓面包老化。
Resep adonan roti bakar bandung
Merci
No egg?
没有搅拌面团的机器怎样办呀😰
可以用手揉。只是时间长一点。
注意控制面团温度，低一点的面温会更容易揉。
Mi piace la tua ricetta ma se ti è possibile perfavore traduci il tutto in italiano grazie 😁😋
👏👏👍💪💕🥰❤️❤️❤️
ياريت الترجمه العربيه او بلاش هذه الفيديوهات الغير مترجمه
😍😋😋❤️😁👍🏻
I think the recipe is hard for me...I can make it more simple way
我只做六顆的配方要怎麼改
有6颗面包的食谱。
视频下方的视频说明，有详细的食谱。
翁君:只用半份原料便行啦,還需要問🙄
@@bettyhor1860 我沒有問你啊😂
👍
新粉丝，接住我😍
好的🙂
👍🙏🥺🔔
Anti-aging? I really doubt that! Fattening, definitely! SMH!
👍