@@AnaGomez-yy4tq Receta: Pan*6 1 taza de agua = 320 ml (11 oz) 1 taza de harina = 170 ～ 175 g 1 cucharada = 15ml 1 cucharadita = 5ml Harina para todo uso 630g（3 tazas+3/4 tazas） Huevo *2 (65g+-10/por huevo con cáscara) Agua 160 g (1/2 taza) temperatura ambiente Leche 160 g (1/2 taza) temperatura ambiente Aceite de cocina 80 g (8 cucharadas) Azúcar 60g (4 cucharadas) Levadura seca instantánea 7g (2 cucharaditas) Sal 6g (1 cucharadita) mantequilla sin sal 80～100g (ablandada) Temperatura de horneado: 180°C (o 356°F) 20～23 minutos Rejilla inferior (o rejilla media-inferior)
When watching a cooking show, my no. 1 requirement is "clean hands". Your hands are clean and nails are trimmed, excellent! Thank you for such a presentation!
🙏🥰💖🌹¡Gracias por tu amor! Mis videos tienen subtítulos CC, puede activar los subtítulos CC en la parte superior derecha del video y podrá ver el idioma de su región.
Hello Ali, thank You for this great recipe! I just have a question, can i make them and then put them in the fridge so i can bake them the following day? In this case should i lower the amount of the yeast? Thank You!
I'm glad you like my recipe. I don't recommend putting the dough in the refrigerator overnight and then baking the next day, because too long time will make the oil in the dough blend into the dough, which will cause the baked bread to have no layering effect. The result is deviated from the original intention of making this bread 😊🌸🌸
Sua aula é maravilhosa! É lindo ver você trabalhar e, mostrar com detalhes o "step by step". O croissant é espetacular! Parabéns e obrigada! 👏 Não lhe conhecia, mas já me inscrevi. Angela. 🇧🇷
Hi Ali, this croissant will be so nice for breakfast or brunch. Can u advise if the dough can be prepared the day before & stored in the fridge to be baked the next day? At which stage the preparation should be stopped & how to store? And how long to remove from fridge to restore to room temperature before baking? Can’t wait for your reply so I can try to bake this for my family! Sincerely Regina
Hi, I think you can do it. You can put it in fridge AFTER you finish the first fermentation, let the gas in dough out, and make it a ball, seal and put in the fridge. The next day you take the dough out from the bridge and restore in room temperature 30mins before you bake, the you can shape, second fermentation, then bake. I believe you can make it! 🥰🥰🥰👍👍
@@reginatsu627 just one thing: remember to press the grass out when you take it out from fridge next day! Then you can restore it in room temperature after you have press the gas out. You can make it! 👍👍🥰
@@aliskitchen Hi Ali, you are so kind to give me all the pointers. I made it last night , stored in the fridge as you instructed. This morning I took it out to restore to room temperature but forgot to punch the dough down to release the air. So I did that afterwards & waited for the rising again. Anyway, to make a long story shot, even with the few boo boos I made, the croissants turned out pretty nice & fluffy, not for breakfast, but to go with late lunch. I am sure with practice, I can improve. I really appreciate your demonstration & help in answering my queries. Thank you so much again.
Boa tarde amiga, passando para prestigiar o seu trabalho, essa receita ficou perfeito, bem saudável obg por compartilhar conosco já deixo o meu apoio aqui 👍🏾👈🏾 abraço sucesso sempre 😘 uma ótima semana abençoado para todos nós.
🙏🤗🌹💖 Olá, muito obrigado pelo seu amor pelo meu vídeo! Sua resenha me fez ter um dia muito bom! Estou animado para compartilhar minhas receitas bem elaboradas com você e ansioso para compartilhar mais de minhas receitas com você no futuro.🌹🌹🌻🌻
This recipe is great. The bread made is very soft and has a layer-by-layer brushed effect. The relatives and friends around me are full of praise after eating this bread 强 厉害 赞 真棒强 厉害 赞 真棒
Hello Ali. I have just discovered your channel. I was impressed by this recipe so I decided to try it and to subscribe to your channel. I have one question, can you give an idea of the size of the dough square when you spread it with your hands on the bench surface and the final size of the pieces before you twist them? Thank you so much. Keep the good work.
I love your croissants , they turn out really good . Crunchy outside soft inside , can't stop to eat at the first one . Thank you so much to share another good recipe . I will try to do this soon more work more beautiful more tasty than croissants ? I guess 😊
Hello, thank you very much for your love, you are a very attentive baker. 👍🤗🔆💖🌹 Generally speaking, which layer the tray is placed on depends on the comprehensive consideration of the following factors: 1. The size of the oven; 2. The thickness of the tray; 3. The factors of the temperature difference between the upper and lower fire of your own oven. Both the upper and lower fires of my oven are turned on at the same time. When the upper and lower fires are turned on at the same temperature, the heat pipes below tend to be weaker. Some of my pans are thicker, so when I use a thick tray, I place the tray on the bottom to make the bottom of the loaf mature. In general, I recommend that if your oven has an even temperature on the upper and lower heat and the baking tray is thinner, you may put the tray on the middle and lower layers for baking. If your tray is thicker, or the bread you are baking is taller, it is recommended to bake on the bottom shelf.
Hi, yes we do have English recipe! You can check on the comments section I posted the recipe (In English and Chinese and I pinned this on top), or the description section🥰🥰❤️❤️💖💖
食谱：
6个面包
1杯水=320ml(11oz)
1杯面粉=170～175克
1汤匙=15 ml
1茶匙=5ml
普通面粉630克 （3杯+3/4杯）
鸡蛋2个（带壳65克+-10克/个）
水160克（半杯）
牛奶160克（半杯）
食用油80克（8 汤匙）
白糖 60克 （4汤匙）
即发干酵母7克（2茶匙）
盐 6克 （1茶匙）
软化黄油80～100克
烘烤温度：
180°
20～23分钟
烤箱中下层或下层
Vielen Dank 😁
@@ilona0339 🤗💖🌹Danke für deine Liebe, danke für deine Nachricht
قناتك مميزه تمنياتي بالنجاح دائماً 🥰🥰
@@fify-bs1qh أشكرك على حبك وبركاتك ، كما أبعث🤗💖🌸🌹🌻💕🌹💕 لك بأطيب النعم
Pp
Recipe:
Bread*6
1 cup water=320ml(11oz)
1 cup flour =170～175g
1 tbsp=15 ml
1 tsp =5ml
All purpose flour 630g（3 cup+3/4cup）
Egg *2 (65g+-10g/per egg with shell)
Water 160g（1/2 cup）
Milk 160g（1/2 cup）
Cooking oil 80g（8 tbsp）
Sugar 60g （4 tbsp ）
Instant dried yeast 7g（2 tsp）
Salt 6g （1 tsp）
unsalted butter 80～100g (softened)
Baking Temperature:
180°C(or356°F)
20～23 minutes
Bottom rack (or middle-lower rack )
ESPAÑOL
@@AnaGomez-yy4tq Receta:
Pan*6
1 taza de agua = 320 ml (11 oz)
1 taza de harina = 170 ～ 175 g
1 cucharada = 15ml
1 cucharadita = 5ml
Harina para todo uso 630g（3 tazas+3/4 tazas）
Huevo *2 (65g+-10/por huevo con cáscara)
Agua 160 g (1/2 taza) temperatura ambiente
Leche 160 g (1/2 taza) temperatura ambiente
Aceite de cocina 80 g (8 cucharadas)
Azúcar 60g (4 cucharadas)
Levadura seca instantánea 7g (2 cucharaditas)
Sal 6g (1 cucharadita)
mantequilla sin sal 80～100g (ablandada)
Temperatura de horneado:
180°C (o 356°F)
20～23 minutos
Rejilla inferior (o rejilla media-inferior)
Thanks, rabia Algerian from France
🤗🌷🌸💖Merci pour ton amour! meilleurs voeux à vous
When watching a cooking show, my no. 1 requirement is "clean hands". Your hands are clean and nails are trimmed, excellent! Thank you for such a presentation!
Glad you like my video and leave me a comment
Like you I think being a baker is very important to maintain hygiene
yes indeed, look at Iranian bread making process too🤩🤩
I like video.l well try to do it❤
Thank you for your liking and comment.I’m forward your good news!🙏🌹🤗💖🍀🌷
Thank you so much for sharing your wonderful recipes. Just wondering what the make of your mini oven is pls? Thank you!!!!!!
照著配方與步驟做，真的太好吃了，從沒吃過的口感，太棒了! 謝謝阿栗老師...（怕胖的人偶爾吃一次就好）。
👍🤗💖太棒了！聽到您的好消息，非常為妳感到開心！謝謝您的反饋與留言，我更多了接著更加努力製作和分享更多食譜影片的動力，謝謝你的分享！🌹🌹💖💖👍👍🌻🌻☘️☘️
Nice sharing
Wow looks amazing
Awesome video
Great
Big Like😊👍🏻
🥰🙏🙏🥰❤️❤️Thank you for your big like and love!
阿栗的可頌食譜太棒了，製作方法很容易，跟著視頻操作一次就成功了，做出的可頌表皮酥脆內心柔軟拉絲，太好吃了，謝謝阿栗無私的分享這個食譜❤❤❤
🤗💖👍🌸
可以用高筋面粉？
น่ากินมากนุ่มน่าทำกินมาก ขอบคุณสูตรดีๆมากค่ะ
🙏🌹💖🤗ขอบคุณที่ชอบสูตรขนมปังของฉัน ขอบคุณค่ะ
这个羊角面包食谱很实用 ，简单容易，可操作性强👍👍👍
와아.. 최고 .. 너무 맛있어보여서 저도 따라합니다. 레시피 감사해요^^
🙏🤗🌸🌹💖당신의 사랑에 감사드립니다! 친애하는 친구.
@@aliskitchen I'll learn a lot and share it with you^^
I hope you win🥰🥰
Thank you for your liking! I’m so glad to share my delicious recipe with you!🤗🙏🌸🌹💖
Been looking for easy pastry recipe for companion of coffee and tea. Thank you for sharing this amazing recipe!
Thank you for the comment! It’s my pleasure that my video helps! Thank you, I appreciate it ! 🥰🥰🥰🌹🌹
我一定要试一试。谢谢老师的视频。配方交代的很清楚。无私的奉献。
🙏🤗💖🌸🍀🙏谢谢！
阿栗感恩您的喜爱与留言！
好期待您做出美味的面包！👍👍🤗🤗💖💖🍀🍀🌸🌸
非常喜歡老師的簡易作法👍謝謝老師分享！❤️❤️
🙏🤗💖🌸🍀感謝您對阿栗的厚愛與留言！您的留言讓阿栗更有動力創作很多的精彩食譜。感恩！
ماشاءالله mind blowing recipe it’s absolutely delicious
🙏🥰💖🌹مرحبًا ، شكرًا لك على إعجابك بكتاب الطبخ الخاص بي!
Me gustan mucho tus recetas seria muy bueno que todas tengan traducción a español. Muchas gracias
🙏🥰💖🌹¡Gracias por tu amor! Mis videos tienen subtítulos CC, puede activar los subtítulos CC en la parte superior derecha del video y podrá ver el idioma de su región.
@@aliskitchen muchas gracias
🙏🥰💖🌹gracias por tu amor
Hello Ali, thank You for this great recipe! I just have a question, can i make them and then put them in the fridge so i can bake them the following day? In this case should i lower the amount of the yeast?
Thank You!
I'm glad you like my recipe. I don't recommend putting the dough in the refrigerator overnight and then baking the next day, because too long time will make the oil in the dough blend into the dough, which will cause the baked bread to have no layering effect. The result is deviated from the original intention of making this bread 😊🌸🌸
I've been re-baked and result was turned out so delicious, soft, fluffy bread.. i love it...thank you for sharing ❤️ 💜
Awesome! I’m happy to hear that! You are a great baker! Thank you for supporting my recipe! 🤗🤗🥰🥰🥰💖💖
She says to use 3 cups + 3/4 cup of flour, but 630g is 5.25 cups of flour. What did you use?
@@jacquelineg.6321 i used Grams measurements
This bread recipe doesn’t require to knead? Just 2 sets of turn n fold? Also what bread flour do u use? Your dough look so soft. 👍🏼 Tks.
Sua aula é maravilhosa!
É lindo ver você trabalhar e, mostrar com detalhes o "step by step".
O croissant é espetacular!
Parabéns e obrigada! 👏
Não lhe conhecia, mas já me inscrevi.
Angela. 🇧🇷
Obrigado pelo seu amor por mim e estou ansioso para compartilhar mais boas receitas com você no futuro🤗🌹💖🙏
Thank you for sharing
Looks nice must be delicious
Thank you so much for supporting and liking! I appreciate it❤️❤️💖💖💕💕
🙏看了好想吃啊！封城隔离中, 黄油不一定买得到, 请问可以用椰子油吗？
你好，可以的，應該也很美味呢🥰💖
謝謝您的喜愛！👍🤗
Ohhh my goodness how beautiful... thank you for sharing your video. God bless 🙏
Thank you for liking and comment!🙏🌹🤗🌸💖🍀🌻
yes indeed, look at Iranian bread making process too🤩🤩
Hi Ali, this croissant will be so nice for breakfast or brunch. Can u advise if the dough can be prepared the day before & stored in the fridge to be baked the next day? At which stage the preparation should be stopped & how to store? And how long to remove from fridge to restore to room temperature before baking? Can’t wait for your reply so I can try to bake this for my family!
Sincerely
Regina
Hi, I think you can do it. You can put it in fridge AFTER you finish the first fermentation, let the gas in dough out, and make it a ball, seal and put in the fridge. The next day you take the dough out from the bridge and restore in room temperature 30mins before you bake, the you can shape, second fermentation, then bake. I believe you can make it! 🥰🥰🥰👍👍
Tk u so much for your prompt reply. I’ll try & let u know the results! 🤞
@@reginatsu627 Great! I believe you can make good croissants! 👍👍💪
@@reginatsu627 just one thing: remember to press the grass out when you take it out from fridge next day! Then you can restore it in room temperature after you have press the gas out. You can make it! 👍👍🥰
@@aliskitchen
Hi Ali, you are so kind to give me all the pointers. I made it last night , stored in the fridge as you instructed.
This morning I took it out to restore to room temperature but forgot to punch the dough down to release the air. So I did that afterwards & waited for the rising again. Anyway, to make a long story shot, even with the few boo boos I made, the croissants turned out pretty nice & fluffy, not for breakfast, but to go with late lunch. I am sure with practice, I can improve. I really appreciate your demonstration & help in answering my queries. Thank you so much again.
หลังจากอบเสร็จแล้ว ทาด้วยอะไรคะ ดูขนมเงางามสวยมาก
🙏🤗💖🌸🌹สวัสดีค่ะ ขอบคุณสำหรับความรักของคุณ! ก่อนอบขนมปังทาด้วยของเหลวไข่ อบเสร็จ ทาเนยละลายในขณะที่ขนมปังยังร้อนอยู่เพื่อให้หน้าขนมปังเงางามและสวยงามมาก
@@aliskitchen ขอบคุณมากๆ ฉันรู้สึกว่าคุณเก่งและยังมีน้ำใจที่ดี ฉันจะลองทำดูเมื่อมีเวลาว่าง ขอให้ทำคลิปที่ดีๆ และมีคนติดตามเพิ่มมากขึ้นนะคะ 😊👍👍👍👍👍🙏🙏🙏🙏🙏🇹🇭🇹🇭🇹🇭🇹🇭🇹🇭
@@mimimagicroom3915 🙏🤗🌹💖🌸🍀ขอบคุณที่รักกัน! ขอบคุณความรักจากเพื่อนชาวไทย!
很想尝试，请问这个配方放到第二天还会松软吗？谢谢您
🥰💖你好，謝謝您對阿栗食譜的喜愛！
我做的這個麵包我還沒有放到第二天，都是基本當天吃完或者多餘的放冰箱冷凍保存，吃的時候拿出來還好蓋子微波爐叮30～1分鐘左右。
因為這個麵包含水量還是非常足的，密封好的話我想第二天還是比較柔軟的。
@@aliskitchen 谢谢您的回复，今天试试看。
@@kekeliu1807 謝謝您的喜愛，期望聽到您的好消息。🤗💖🥰👍
Super delicious recipe
Thanks for your liking!🤗💖🌹
I've been looking for an easy recipe like this for croissants! Thank you for the awesome video 😊 I liked the video!
Thank you sooooo much!🥰🥰💗💗
Absolute hate when people handle the dough wearing the long sleeves and the rings on their hands with the long nails
Thank you for your liking and comment!🙏🤗🌹🔆💖🍀
TERIMA kasih atas resep nya Sahabat,sangat Bermanfaat
🙏🤗🥰💖 Thank you for your like and comment, I’m so glad to share my recipe.
Boa tarde amiga, passando para prestigiar o seu trabalho, essa receita ficou perfeito, bem saudável obg por compartilhar conosco já deixo o meu apoio aqui 👍🏾👈🏾 abraço sucesso sempre 😘 uma ótima semana abençoado para todos nós.
🙏🤗🌹💖 Olá, muito obrigado pelo seu amor pelo meu vídeo! Sua resenha me fez ter um dia muito bom! Estou animado para compartilhar minhas receitas bem elaboradas com você e ansioso para compartilhar mais de minhas receitas com você no futuro.🌹🌹🌻🌻
普通面粉是低筋粉嗎？
您好，普通麵粉是中筋麵粉。🥰💖
@@aliskitchen 多謝你快速回覆
@@sonlone3728 不客氣，很高興與您分享呢。🥰💖
Amazing. Salute from Mombasa Kenya.
This recipe is great. The bread made is very soft and has a layer-by-layer brushed effect. The relatives and friends around me are full of praise after eating this bread 强 厉害 赞 真棒强 厉害 赞 真棒
🙏🙏👍👍🤗🤗🍀🍀🌸🌸🌹🌹💖💖
bautifull thankyou
From start to finish, 4 or 5 hours ? How about cost for this batch of 6 croissants 👩🍳🍽👍🙏💪👏👀💰
Hello Ali. I have just discovered your channel. I was impressed by this recipe so I decided to try it and to subscribe to your channel. I have one question, can you give an idea of the size of the dough square when you spread it with your hands on the bench surface and the final size of the pieces before you twist them? Thank you so much. Keep the good work.
I love your croissants , they turn out really good . Crunchy outside soft inside , can't stop to eat at the first one . Thank you so much to share another good recipe . I will try to do this soon more work more beautiful more tasty than croissants ? I guess 😊
太喜歡了…好好吃的樣子
Today I tried to make it turn out good thank you.
Can i use other shape to do this croissant
Beautiful❣️I’m going to make these one of these days.
Love and blessings from Canada 🇨🇦
Terlihat jelas sangat mudah. Terima kasih atas resep nya.
Thank you for your liking and comment!🤗🔆🙏🌹💖
@@aliskitchen any time. God bless you
🥰🙏🌹🌷🍀💖🌸🔆🍬🥖🥐
請問黃油可以減量嗎？
Mam very nice recipe Iwill be try it
Thank you for liking! I believe you can do it! Thank you! 🥰🥰🌹🌹
试做了，用料减半，也做了6个，不错，谢谢！
👍🤗🌹💖你太棒了！很高兴听到您的好消息分享，特别高兴。🥳🥳👍👍🌻🌻
看起來很美味也容易做，謝謝老師！❤
我可以用high protein flour or bread flour
您好，可以使用高筋粉的，同時您可以看您麵粉的吸水能力，就從麵團軟硬狀態，如果比視頻中麵團硬，可以再加入10～20克水或牛奶調節
Thank you for sharing the video. I like your video
I learned a lot from your videos
Delicious recipes 😋
🙏🤗🌹💖Thanks for your like and comment!
實在太棒了,方法好簡單太感謝.
感謝您的喜愛與留言！
阿栗看到大家喜歡，感到更多分享的意義與幸福。感恩！🙏🙏🌹🤗🤗🤗💖💖🍀🍀
How if I want to fill in chocholate or cheese?
Can I put Nutella inside?
老師 請問麵包塑形後第二次發酵到2.5倍大需要多少分鐘？ 室內常溫是多少溫度？
If no butter will be okay or not ? Because I don’t like butter , thanks!
Hi, you definitely could, but the layers in bread would be affected if you are doing so 🥰🥰❤️❤️👍👍
看起來太棒了！🥐🥐🥐
老師，您好，我很想嘗試學習您的食譜，但因為平時工作，下班時間太晚，擔心來不及早上完成，不知道老師這款麵包，是否合適晚上提早製造，並隔夜冷藏發酵呢？非常感謝老師用心製造和分享影片！非常謝謝您
可以用全麦面粉来做吗？看起来很不错
謝謝您的喜愛！
這個食譜不建議用全麥麵粉做，全麥麵粉一個是筋度不足，一個是麥麩會讓口感不是很細膩。🥰💖
La felicito .. una muy linda receta..gracias i saludos desde América del Sur 🇺🇾🇺🇾
Wow beautiful!!! I save your recipe! And thanks!
I’m happy you find it helpful! Thank you for liking! 🥰🥰👍👍
You make it look so easy. Will have to try. Also love your voice, it's so soft and calming. Thank you for posting video.
🙏🔆🤗🌹💖🌷🍀
Thank you for your love of my recipe videos and I am so happy to share this delicious recipe with you.
yes indeed, look at Iranian bread making process too🤩🤩
Hi this recipe is Türkish style they called Açma . Pls write where did you watch this style shaping. You must write give name .
Thanks for your liking.
Penjelasannya kurng bagus kak. Profing berapa lama??? Gak ngerti bahasane
I don't have unsalted butter. Would there be a problem if I used salted butter??
Hi, I think you probably can, but the taste might be slightly salty.🥰🥰👍👍💖💖
@@aliskitchen oh thanks 🥰💖👍
可否加湯種。應下多少？謝謝
您好，這個麵包不太建議加湯種麵頭，對於後期造型的拉伸和麵包的爆發力有影響。🥰💖🌸
我是第一次看到你，你真勁，簡單的操作，成果吸人，真想快點試做，看到大家的留言都是成功。希望我也可以，感謝你的教學
感謝您的喜愛！
歡迎您加入我們頻道！
阿栗很高興能與您分享，期望分享這些簡單易操作的實用款家庭食譜，和大家一起分享這份快樂。
🙏🌹💖🔆🤗🍀🌸🌷🍬
謝謝妳的食譜，照妳的食譜做了8個，成功出爐，非常好味，不用開酥，非常開心🙏🙏😘😘
👍🤗🙏💖你很棒呢！我很感謝您的回饋，告訴我您的好消息做出了美味的麵包。歡迎以後接著關注我，會繼續分享美味的食譜給你們。🥰🥰💖💖🌹🌹
Sin duda deve ser riquísimo 😋😋GRACIAS por compartirlo..gracias por pasar en Español.
Bendiciones para ti y familia. 😘😘😘😘
分隔完後的鬆弛需要進中發嗎？還是只是單純鬆弛而已呢？
您好，看了視頻覺得很好吃，想做看看，但是有兩個不明白的步驟，想請您告知
1.普通麵粉是中筋麵粉？
2.烤箱需要預熱嗎？
謝謝您
Hi I noticed you placed your tray in the lower rack, May I know if you only use top heat instead of top & bottom heat? Please advice
Hello, thank you very much for your love, you are a very attentive baker. 👍🤗🔆💖🌹
Generally speaking, which layer the tray is placed on depends on the comprehensive consideration of the following factors: 1. The size of the oven; 2. The thickness of the tray; 3. The factors of the temperature difference between the upper and lower fire of your own oven. Both the upper and lower fires of my oven are turned on at the same time. When the upper and lower fires are turned on at the same temperature, the heat pipes below tend to be weaker. Some of my pans are thicker, so when I use a thick tray, I place the tray on the bottom to make the bottom of the loaf mature. In general, I recommend that if your oven has an even temperature on the upper and lower heat and the baking tray is thinner, you may put the tray on the middle and lower layers for baking. If your tray is thicker, or the bread you are baking is taller, it is recommended to bake on the bottom shelf.
ماشاءالله تبارك الله تسلم ايديك حبيبتي وصفه رائيعه بالهناء والشفاء وبالتوفيق❤❤❤❤🙏
شكرا لك صديقي العزيز ، أشكرك على نعمك ، وأرسل 🙏🌹🥰🥰💖💖لك أطيب تمنياتي أيضًا
姐，我试着做了 好好吃 真捧！谢谢您的分享！😍😍😍
👍🤗🌸🌹💖💯
很高興聽到您的好消息！
感謝您的分享和反饋！
感恩！🙏🤗🌻
请问可以用高筋面粉做吗？谢谢❤😊
您好，可以用高筋面粉做的，高筋面粉吸水能力往往高于中筋面粉，所以可以根据您面团状态决定添加10～20克牛奶，和整形过程中如果面筋太强回缩厉害可以延长几分钟松弛时间。🥰💕
非常喜歡
感謝您的喜歡😘❤️❤️💐💐
簡單詳細的做法，一定會跟著做看看🥰🥰🥰
非常感謝您的喜愛！
🙏🤗🌹💖🍀🔆🍬
Do you have the recipe in English?
Hi, yes we do have English recipe! You can check on the comments section I posted the recipe (In English and Chinese and I pinned this on top), or the description section🥰🥰❤️❤️💖💖
I see the listed of ingredients in English but it doesn’t say how long for each rise.
Hi, the first fermentation is 1 hour, in room temperature of 32°C, and second fermentation is 50 minutes in the same room temperature 🥰🥰❤️❤️👍👍👍
Awesome baking skills looks yummy😋😋😋
Thank you for liking! I’m happy that you like my video! 🥰🥰💖💖
めちゃくちゃ美味しそう‥！！！デニッシュ系のパン大好きなので作ってみたいです🥰
🙏🤗🔆🌹🌸🌷💖🍀
愛してくれてありがとう！ 私たちみんなが大好きなこれらのレシピをあなたと共有できることをとても楽しみにしています. お気に入り教えてくれてありがとう！
Hi Captain!! Well upkeep. Your channel is getting ridiculously well. Feels good to watch this today. this is still the better one
Hi, dear friend,thank you for your liking and comment!🙏🤗🌸💖🌹
yes indeed, look at Iranian bread making process too🤩🤩
真是多謝Chef Ali 的教授，很淸楚明白，我一定會試試做的，真是多謝你。
🤗💖🌹🌻能與你們分享，我非常幸福。歡迎隨時溝通交流與提問，大家共同分享。
Us will definitely do these ! THANK YOU !
Thank you for liking! I believe you definitely can make it 👍👍💖💖☘️☘️❤️❤️
谢谢老师的视频教学❤看起来非常棒！我这几天一定学做这款面包🙏🙏
請問攤開麵皮
大概有幾公分.以及切長條時的是幾公分長.謝謝您
Wonderful I have loved your kitchen
Thank you so much for liking! I appreciate it🥰🥰💖💖🌹🌹
剛剛做了回來，很成功，謝謝老師❤️老師的提示很有用，如果沒有這些我也不會一次成功，再次謝謝老師❤️❤️
謝謝喜愛與反饋，好開心能和大家分享這個麵包。🥳💕🌹💖
很簡單好操作
🙏🙏🌷🌷感謝您的厚愛！感謝您的留言！
看到您的喜愛，阿栗好幸福。🤗🤗🌸🌸❤️❤️
做麵包不是要用高筋粉嗎？為什麼您的麵包多數用普通（中筋麵粉）呢。有什麼分別，請指教，🙏
🥰💖您好。
高筋麵粉和中筋麵粉兩者做出來的麵包都一樣蓬鬆柔軟。就普通麵包來說，高筋麵粉和中筋麵粉做出來的麵包的區別在於，高筋麵粉口感更輕盈，更有韌性，往往彭發高度會稍高於中筋麵粉的麵包。中筋麵粉做出來的麵包更加口感鬆軟，綿密。
在可頌類麵包來說，就是中筋麵粉為佳。可以避免桿捲中面片的強力回縮，和麵包卷好後的嚴重變形。
شاطره يسلمه
Thank you for liking my recipe🥰❤️🥰🥰
العفو. ❤️
❤️❤️
好特別的手法！ 原始的層層疊奶油作法實在麻煩，想知道這個隔天吃還是好吃的嗎？
謝謝喜愛！🙏🥰👍傳統包酥方法用油量很大，這個麵包作法可以大大減少用油量，口感比傳統開酥清爽很多。因為含水量比較高，如果氣溫不高，隔天吃還是柔軟，但如果能放冰箱冷凍保存更佳，冰箱冷凍保存能最大限度避免麵包中澱粉自然老化過程。🥰💖
好的🥹 謝謝您的熱心回答～預祝訂閱破十萬😊
@@tinmau2009 🙏🍾🌹💖🥳感謝您的祝福！我努力，接著更加努力！💪😄🍀
非常详细，著作也放慢手速让我们能够跟着做。好棒哦！期待您接下来的影片。
🙏🥰💖謝謝您的喜愛與美讚！🥰我將不斷在朋友們的提問中注意到，需要提醒嘗試製作這個食譜的朋友需要注意到的地方，分享我的經驗，努力製作更好更棒的影片與你們分享！
Obrigada por dividir seus conhecimentos.
FELIZ NATAL
Falo de Curitiba Paraná Brasil 🎉❤😊
老師您好！很喜歡這牛角飽，謝謝您的視頻。請問食譜的麵粉170-175克是什麽時候放的？用中筋麵粉揉這麵團需要怎樣的技巧才可以那麽柔軟和不沾手呢？真的很想做一次但又怕失敗。🙏
Thanks for sharing will try it😍
Thank you for like this video and recipe! I believe you can make it successful and delicious ! 👍👍👍
很喜歡，口水直流了，謝謝阿栗老師！
謝謝您的喜愛！
🤗💖🌹🍀阿栗很開心能與您分享呢！
المعلقين الفاضين ف الاول ١٥و ٥ ملل دول ايه ؟
Excellent job well done 😋😋
🙏🥰💖Thank you very much! I will keep working hard to share more awesome videos with you
太棒了！我一定要去试试做做看！谢谢！
感谢您的喜爱！阿栗期待您也做出这个美味面包！🤗🙏🌹💖🙏🌷🌸
Very soft and look''s delicious
T🙏🥰🌹💖hank you for your love and comment!
謝謝老師的食譜！很好奇想問問，為何是用普通麵粉而非高筋麵粉呢？
非常感恩阿栗老师的视频！讲解，示范 食谱 都详细明示 易懂！赞👍
🙏🤗💖🌹感謝您的厚愛！阿栗會接著努力，和大家分享更多食譜！🍀🍀🌻🌻🌹🌹
@@aliskitchen
感恩 一起加油啊!
@@dorisong6720 謝謝您🙏🤗💖🌹
Awesome, thank you very much for your recipe.
Thank you! It’s my pleasure to be liked! Thank you! I appreciate it🥰🥰👍👍
Hi, what is your size cup ?
🥰hello,My cup size is:1 cup water=320ml(11oz)
好棒喔！
可以自己在家做
好好吃喔！
🤗🙏🌹謝謝您的喜愛！是呢，咱們自己在家做麵包，有好吃的麵包還非常有樂趣。🤤💖期望以後分享更多視頻與你們分享。
喜歡❤
🥰🥰🥰🤝🤝🤝