after doing breadmaking for years, my kneading stamina is immense. I once kneaded doughs for an hour, and I was like, ok what’s next. my other muscle groups? don’t talk about them. they are pathetic.
This morning,i tried to make something but my temper really just 💥 and the kitchen almost idk broke or something....if i tried to make this...who know what going to happen to my mum's place......(btw i was making churros but im mad for no reason lmao)
I already tried them twice and they turned out really good. TIPS: -if your dough is too sticky, add more flour. -You also really have to knead it and beat it and roll it around for quite some time. When u add the butter it will be super greasy at first but don’t worry just keep kneading the dough and it will get smooth. -when you ferment them, preheat the oven to 50 celsius, turn it off, then let it cool down a bit and put the tray with the dough inside. The warmth will help letting the dough rise and get nice and big.
Super for the first round (the one where it grows double it’s size), it’s 50min!! The second one where it’s all in small balls, it’s 40min!! In her description box she has a blog/website where she has the detailed instructions down... it’s all in Japanese though
Stage Name hmmm they’re not rly sweet but I made a vanilla custard cream to eat them with and that was super good. Tbh I don’t know if it was sweetened or not, but U can use both
okay idk if anyone's gonna read this but i made this recipe and here are my results!! -i didn't have bread flour so i used reg all purpose and it totally worked -the dough was wayyy too sticky for me so i added about a tbsp extra flour and it helped it come together - hand kneading wasn't working for me and i just switched to a stand mixer (i strongly recommend) - i also didn't have a square pan so i used a circle pan and it turned out perfectly all in all a really fun tasty recipe ty!!!
A tip: instead of flour, when it's already baked and still hot, put a little bit of butter on top and then some grated cheese. It's delicious, trust me
@@saira.ramzan if you put cheese and butter on top that's called ensaymada in the Philippines. Yes, you can definitely eat it with hot chocolate, which is how it's usually served. If you dip the bread in the chocolate, nobody will look at you funny.
Спасибо за ваш комментарий.✨ Я не понимаю русский язык, поэтому я использовал инструмент перевода. 250г крепкая мука 40 г сахара 25 г молоко сгущённое 3 г соли 4 г сухие дрожжи 180 г коровьего молока 20 г несоленого масла процедура 1、Положите в миску крепкую муку, сахар, сгущенное молоко, соль, сухие дрожжи и молоко и смешайте с резиновым шпателем, пока они не станут единым целым. 2、Положите на стол и месите, пока поверхность не станет гладкой. 3、Смешайте несоленое масло и замесите, пока поверхность снова не станет гладкой и гладкой. 4、Не позволяйте ему высохнуть и бродите, пока он не станет примерно вдвое больше. 5、Разделите на 16 частей и раскатайте тесто в течение 15 минут. 6、Снова раскатать тесто, выложить его в форму и заквашивать 30-40 минут. 7、Посыпать чистовым порошком (сильный порошок вне количества). 8、Запекать при температуре 150 ℃ в течение 20 минут.
I make it just now , need to fermented for a while before bake it . I CAN'T WAIT TO SEE THE RESULT !!! Update : The bread was amazing ! It exactly same with the video ! This is my first try making a bread and I did it! Love the recipe 😍
Hi !! I love this recipe, my bread came out super soft and fluffy, my whole family and I are in love with the results. I was wondering what size pan are you using to bake the bread in?
Thank you for your comment✨ Roughly 15 minutes or so until the dough is smooth. The fermentation time depends on the temperature and humidity, but in my environment, the first fermentation takes about 50 minutes. The second fermentation takes about 40 minutes. The weight of the dough is divided into 16 equal parts for the overall weight. I forgot the gram...sorry🙇
Omg I’ve looked for this white bread recipe my whole life!! How can it keep the white color after baked? Is it because of the condense milk and a layer of bread flour on top? Thank you so much!
Thank you for your comment✨ Sprinkle the bread flour on top to prevent it from browning. The other would be to bake at a low temperature. If it browns too much in the while the baking, you can cover it with aluminum foil to prevent it from browning. 🍞
Why dont you using flour when knead the dough? Because it seems so sticky. if i doing it with flour, does it cause the different texture? By the way your bread is looks yummy..
Thank you for your comment✨ If it's really hard to knead, I may sprinkle some flour on it. If I sprinkle too much, the amount of flour will change, so I try not to do it.🍞
At first you shouldn't use flour, need to knead them a bit until they fully mixed, if still wet, then you sprinkle flour to make it drier then continue kneading, till it can have 'window pane'. In some case, you will knead only a bit, then let it rest, the flour and water in milk can mix and make the texture less wet, but not recommended - can be overproofed and have alcohol smell.
By adding flour to a balanced bread recipe you will make a very heavy bread, which is arguably the most common beginner mistake in bread making as beginners will rush for a bit of flower whenever they deal with a sticky dough. But most well balanced breads will be sticky initially, because the gluten is not well enough developed yet, once you knead it and the gluten forms you will get a workable dough that can turn into a light bread.
ginamit ko to to make ube bread rolls, it came out perfectly. dinagdagan ko lang ng ube powder, ube extract and ube halaya and cream cheese for the filling. malambot and very tasty.
Made it yesterday and my toddler absolutely loved it! He demolished the buns on his own. From 16 we're down to 3 pieces just from today. 😅😅 Also: Very sticky dough. Read the comment that it needed more flour - added about 50g more. The stand mixer couldn't handle it on its own. So I had to switch from mixer to manual kneading. Gahd where do you get your amazing kneading skills? Anyway. Bread was really soft even on the next day (kept it inside an airtight container). Would love to make it again but with apf next time. But lols. The immense workout was not expected. 🤣
I will be making this with my kitchenAid mixer. Since I do have excess of AP flour from lockdown, I will try with this and see how well this works with AP FLOUR.
@Kristelle Cruz but it looks exactly like pandesal, just whiter. It pulls the same way too. Will it make ube pandesal if I add some ube flavor in the recipe? X')
I would never have the amount of patience you do😂 especially after I made dalgona coffee, my hand was sore and red after since I used a whisk because I didnt have a mixer
Hi there, I made this just now, followed the recipe and turned out really soft and yummy! At first I was so pessimistic because I hand-kneaded for 20 mins and the dough was still rather sticky even after adding more flour, but I went for it and put the butter in. The dough was still tacky but not sticky after kneading for another 20 mins, also not stretchy like yours.. I didn’t want to overwork it so I just proceed with the fermenting and boy the dough became soft afterwards! I baked it and it came out plump and really delicious. Thank you!
Made it yesterday and it didn’t last a day.. SO GOOD!!!! Was a lil bit hard to mix because it was a really moist dough but it became better after the butter. Added nutella inside and it was the bomb! Things to remember: you can never over knead when you knead it by hand :)
Hi.. I've made this. And delicious.. so pluffy.. and soft.. by the way. My dough is too sticky at first. I think that the milk in ur recipe is too much.. so I add more flour and butter. I think it depends on the dryness of my flour and the weather here. I tought my bread gonna be hard and failure..but so lucky me, the bread so pluffy and so nice.. I so much loved it.. I eat with blueberry jam and so die delicious.. 😘❤️
okay, I tried this and wow, it took me about 5 hours lol (since it took quite a while for my dough to double in size. tip: put the bowl in the oven without turning it on). the dough was really sticky so I added some flour here and there but not too much. When I kneaded in the butter, it became SUPER greasy lol and I had to add some more flour. but after that, it was pretty much smooth sailing. My buns turned out pretty much the same and I didn't need to put the aluminium foil. Ate it when it was hot and it was nice :) not very sweet but that's okay lol
I tried this recipe today and it's soooo good even though my dough was a little wet and sticky so it was kinda hard to shape. But it turned out so well, soft and milky on the inside. Definitely would try it again 🥺
Thank you. I can’t wait to bake your bread Can you convert your baking measurement to apothecary please? In the U.S., we do not use metric system. It is very hard to guess measurement when it comes to baking. It has to be precise. Thank you.
Thank you for your comment✨ I've forgotten how many grams it was....🙇 I always weigh the whole dough first and then weigh it out into 16 equal portions.🍞
I made it yesterday, and the taste and texture were amazing.. Thankyou for your recipe 😁😁😁 . I finally can made it perfectly at the second try. I failed at my first try, because my yeast already dead 😅
１年前パン作りを始めた頃に出会った動画です。オーブンの使い方すら知らなかった私が生地のベタつきに悪戦苦闘しながら何度作ったか解らないくらいに作りました。柔らかくてほんのり甘くて心までとろけるような優しいお味に癒されています。パン作りの動画は色々ありますが丁寧に優しく優しく扱われる手先に私もこんな風に作れるようになりたいと目標です。この練乳パンは市販のパンも含めて今まで食べた中で１番好きなパンです♪
15 minutes till the dough smooth.
Hmm.. Looks easy
Me doing 5 minutes kneading : my hand gonna fall off
Same😂😂
So true 😂🤣🥺
AHAHAHA XD XD
after doing breadmaking for years, my kneading stamina is immense. I once kneaded doughs for an hour, and I was like, ok what’s next.
my other muscle groups? don’t talk about them. they are pathetic.
@@peachcampanella same except all my muscles are weak😂
The amount of patience that this took...
This morning,i tried to make something but my temper really just 💥 and the kitchen almost idk broke or something....if i tried to make this...who know what going to happen to my mum's place......(btw i was making churros but im mad for no reason lmao)
... no why are you literally everywhere..
deserves a reward!!!!
@@Stella-jf4nr i know right i see this person everywhere 😂😂😂😂
@@Stella-jf4nr wrong person btw
Her hands were so white, at some point I thought she was wearing gloves. 😂
Me to
his
Same
me too XD
Asian beauty is to be as pale as possible lol! She does have really good hands for Asian standerds lol!
I already tried them twice and they turned out really good.
TIPS: -if your dough is too sticky, add more flour. -You also really have to knead it and beat it and roll it around for quite some time. When u add the butter it will be super greasy at first but don’t worry just keep kneading the dough and it will get smooth.
-when you ferment them, preheat the oven to 50 celsius, turn it off, then let it cool down a bit and put the tray with the dough inside. The warmth will help letting the dough rise and get nice and big.
How long to ferment?
Are they sweet with the condensed milk? Did she use unsweetened or sweetened
Super for the first round (the one where it grows double it’s size), it’s 50min!! The second one where it’s all in small balls, it’s 40min!! In her description box she has a blog/website where she has the detailed instructions down... it’s all in Japanese though
Stage Name hmmm they’re not rly sweet but I made a vanilla custard cream to eat them with and that was super good. Tbh I don’t know if it was sweetened or not, but U can use both
Super it took mine about 50 minutes every time for the dough to get really nice and big. Don’t rush things and take your time
what is this and why does it look heavenly
I dunno but my brain wants it
It’s literally just bread. It says so in the title
It looks way too heavenly to be legal in this mortal realm.....
3:20 That lovely little tap tap. Good job little bread ball.
IT'S SO SQUISHYYYYYY
So cute 😭
ｇで表示してれるあたり凄くありがたい
Me: *Skips to the end*
Also me: Ah, I see
パン生地を我が子のほっぺたのように優しくペチペチする手つきにほっこりしました。この方にこねてもらえてパンも幸せだな〜☺️
今日作りました！ふわふわもちもちでほどよい甘さが本当に美味しかったです！お気に入りのパンになりました✨また作ろうと思います！
コメントありがとうございます✨
さっそく作ってもらえて嬉しいです～😃美味しいと言っていただけるのが、何よりの励みになります💪
型のサイズを教えてくれますか？
@@HuyenLe-qk9br 18x18x6cmだそうです♪
楽しみに拝見しています。練乳を入れるパンは配合が難しいんですよね。
入れすぎるとふっくらしない。失敗ばかりで諦めました。
作業の工程がいつも丁寧で頭が下がります。今度、作ってみますね。
okay idk if anyone's gonna read this but i made this recipe and here are my results!!
-i didn't have bread flour so i used reg all purpose and it totally worked
-the dough was wayyy too sticky for me so i added about a tbsp extra flour and it helped it come together
- hand kneading wasn't working for me and i just switched to a stand mixer (i strongly recommend)
- i also didn't have a square pan so i used a circle pan and it turned out perfectly
all in all a really fun tasty recipe ty!!!
Thank you for posting the results carefully.✨I'm glad you made it.🙏
akino kitchen of course! thank you for sharing the recipe!!
A tip: instead of flour, when it's already baked and still hot, put a little bit of butter on top and then some grated cheese. It's delicious, trust me
Lol ensaimada
Is it good with powdered sugar?
@@theotherone865 oh, i never tried, but it's sugar, so should be good
So it’s not a sweet bread it’s in between sweet and savoury ? So I can have it with cheese and I can have it on the side with my hot chocolate ?
@@saira.ramzan if you put cheese and butter on top that's called ensaymada in the Philippines. Yes, you can definitely eat it with hot chocolate, which is how it's usually served. If you dip the bread in the chocolate, nobody will look at you funny.
登録者数10k突破おめでとうございます🎊
観てて気持ちが良い清潔感のある動画、ブログの説明も親切丁寧で本当に素敵なチャンネルです。
いつも素敵な動画をありがとうございます🙇🏻♀️
登録者数が10万人になって、100万人になって、沢山のコメントが来て、この小さな声が気付かれない前に、私の気持ちを文書にして今の内に伝えたかったです🥺🙇🏻♀️
本当にいつもありがとうございます。
これからも応援し続けます❤️
いつも動画を観て頂き、ありがとうございます✨
こんなにも多くの方にご登録頂けるとは思っておらず若干戸惑ってますが、動画の感想を頂けるのは何よりの励みになります！🙇本当にありがとうございます😃
仕事をしながら動画を作成しているので、配信ペースが遅くなることも多いですが
これからも動画を観て頂けると嬉しいです🙏
お陰でやる気がめちゃくちゃ出ましたー！
@@akinokitchen2748 Поделитесь пожайлуста рецептом на русском языке и включите субтитры на русском языке. 🌹
Спасибо за ваш комментарий.✨
Я не понимаю русский язык, поэтому я использовал инструмент перевода.
250г крепкая мука
40 г сахара
25 г молоко сгущённое
3 г соли
4 г сухие дрожжи
180 г коровьего молока
20 г несоленого масла
процедура
1、Положите в миску крепкую муку, сахар, сгущенное молоко, соль, сухие дрожжи и молоко и смешайте с резиновым шпателем, пока они не станут единым целым.
2、Положите на стол и месите, пока поверхность не станет гладкой.
3、Смешайте несоленое масло и замесите, пока поверхность снова не станет гладкой и гладкой.
4、Не позволяйте ему высохнуть и бродите, пока он не станет примерно вдвое больше.
5、Разделите на 16 частей и раскатайте тесто в течение 15 минут.
6、Снова раскатать тесто, выложить его в форму и заквашивать 30-40 минут.
7、Посыпать чистовым порошком (сильный порошок вне количества).
8、Запекать при температуре 150 ℃ в течение 20 минут.
@@akinokitchen2748 Спасибо 🌹включите русские субтитры.
コンデンスミルクからのすごいパン...デリシャスな感じ...共有してくれてありがとう....私はあなたのチャンネルを購読します
I make it just now , need to fermented for a while before bake it . I CAN'T WAIT TO SEE THE RESULT !!!
Update :
The bread was amazing ! It exactly same with the video ! This is my first try making a bread and I did it! Love the recipe 😍
今日はこのパン🥐を作りました、人生初の手作りパンです♪♪😊 上手く出来ました🥐😊 ありがとうございました😊
THIS IS THE CUTEST DOUGH I'VE EVER SEEN IN MY ENTIRE LIFE I'M SO GLAD I'M ALIVE
実は途中までホームベーカリーでやろうとして操作を間違い、食パン型に焼き上がってしまったのですが、充分美味しくたできました。次の日にチーズのせてトーストしたら普通の食パンのチーズトーストより美味しくて、ちぎりパンと食パン型交互にリピートします😸
i have to say not only your bread is pretty..... your scale, your oven ..... they are all beautiful and elegant♡
パンってこんな優しい音するんだ、知らなかった！
作りました！とっても美味しくできました^_^
練乳は10g足りなかったんですがそれでも柔らかくて美味しくできました。
一次発酵は、35°で50分
2次発酵は、35°で40分 いい感じにできました！
Thank you for the dessert recipe. Followed and delicious.
デザートレシピありがとうございます。 フォローして美味しい。
真っ白でめちゃくちゃ美味しそう🤤🤤🤤
ありがとうございます。休みの日に作ります😊
コメントありがとうございます✨作ってもらえると嬉しいです～😃
Hi !! I love this recipe, my bread came out super soft and fluffy, my whole family and I are in love with the results. I was wondering what size pan are you using to bake the bread in?
Thank you for your comment✨
I'm glad you made it. The recipe uses a mold with an internal dimension of 18 x 18 x 5 cm.🍞
練乳がちょうどあったので作ってみました！ずっと生地が柔らかくてどうなるかな…と途中思ったのですがなんとか形になってくれました。出来上がりはふんわりもっちり、ほんのり甘くて子供たちもこれは美味しい！とあっという間になくなりました〜！また作ってみようと思います😍
コメントありがとうございます✨
作ってもらえてとても嬉しいです！😃練乳が入るので、どうしてもベタついてしまうため…捏ねるの大変だったと思います🙏でも、気に入って頂けたようで何よりです！ありがとうございます
Man.. The things I could have accomplished if I had this level of patience
初めて動画を拝見し、即作りました。
20:00から作り始め23:30に焼き上がりまして、我慢できずに1片を試食🥯
たまりませんね〜。
柔らかく優しい甘さで、リピパンレシピに保存行きです。
黒糖パン（蒸しパンでなく）レシピが見つけられないのですが、UPされていますか？
もし未だでしたらリクエストさせていただきます。
手指が白く生地と見紛うほどで美しく羨ましい限りです。
how long u make the dough until smooth?
how long rest the dough?
How gr per each small dough?
Thank you for your comment✨
Roughly 15 minutes or so until the dough is smooth. The fermentation time depends on the temperature and humidity, but in my environment, the first fermentation takes about 50 minutes. The second fermentation takes about 40 minutes. The weight of the dough is divided into 16 equal parts for the overall weight. I forgot the gram...sorry🙇
@@akinokitchen2748 can I use a mixer from the start until the dough is smooth?
Thank you for your comment✨
You can use a mixer.please try it.😃
@@akinokitchen2748
P
P
I tried making it. 30g per dough and I made 16 pcs. :)
作りました！めちゃくちゃ美味しかったです✨また作りたいと思います！ありがとうございました✨✨
コメントありがとうございます✨作ってもらえて嬉しいです～😃
Man any recipe that involves adding the butter to the dough AFTER kneading is a no from me dawg, too much work. But it came Out lovely
白くて丸くてふわふわでかわいい、、
Omg I’ve looked for this white bread recipe my whole life!! How can it keep the white color after baked? Is it because of the condense milk and a layer of bread flour on top? Thank you so much!
Thank you for your comment✨
Sprinkle the bread flour on top to prevent it from browning. The other would be to bake at a low temperature. If it browns too much in the while the baking, you can cover it with aluminum foil to prevent it from browning. 🍞
akino kitchen thank you! 🙆🏻♀️
ふわふわしてて 美味しそう～💕
型が、ないので 牛乳パックで 代用しようと思い 頑張って 牛乳 飲んでます💦
The way these rolls came out so beautifully white is just incredible. Looks like little clouds 😍
秋野さん、お店を出されてはいかがでしょうか？オリジナルでこれ程のパンを仕上げるとは凄いです。秋野さんのパンはまるで「聖パン王キムタック」という韓国の大人気ドラマに出てくるようなパン それ程レベルが高く美しいパンです。
You read my mind in this quarantine ♡
とても美味しいレシピですね！！🍞
作り方も分かりやすく、とても勉強になります❤︎
ブログも楽しく拝見させてもらっています😊
これからも楽しみにしています✨
コメントありがとうございます✨ 作ってもらえて嬉しいです😃
とっても励みになります！🙏
When i saw the bread flour ingredient
Me: im out
same omfg i never use bread flour like ever..... 😔
You can use all purpose as a substitute
The bread flower sprinkled at the end is nonsense
@@talktaklife1434 putting flour prevents browning of the top
All purpose flour will work, but more kneading is required.
The brightness is burning my eyes out
作ってみました！めちゃ美味しかったです！！
コメントありがとうございます✨作ってもらえて嬉しいです😃
あなたのチャンネルをありがとう、それは素晴らしいです🙏
Why dont you using flour when knead the dough? Because it seems so sticky. if i doing it with flour, does it cause the different texture?
By the way your bread is looks yummy..
Thank you for your comment✨
If it's really hard to knead, I may sprinkle some flour on it. If I sprinkle too much, the amount of flour will change, so I try not to do it.🍞
At first you shouldn't use flour, need to knead them a bit until they fully mixed, if still wet, then you sprinkle flour to make it drier then continue kneading, till it can have 'window pane'.
In some case, you will knead only a bit, then let it rest, the flour and water in milk can mix and make the texture less wet, but not recommended - can be overproofed and have alcohol smell.
By adding flour to a balanced bread recipe you will make a very heavy bread, which is arguably the most common beginner mistake in bread making as beginners will rush for a bit of flower whenever they deal with a sticky dough.
But most well balanced breads will be sticky initially, because the gluten is not well enough developed yet, once you knead it and the gluten forms you will get a workable dough that can turn into a light bread.
ginamit ko to to make ube bread rolls, it came out perfectly. dinagdagan ko lang ng ube powder, ube extract and ube halaya and cream cheese for the filling. malambot and very tasty.
Made it yesterday and my toddler absolutely loved it! He demolished the buns on his own. From 16 we're down to 3 pieces just from today. 😅😅
Also:
Very sticky dough. Read the comment that it needed more flour - added about 50g more. The stand mixer couldn't handle it on its own. So I had to switch from mixer to manual kneading. Gahd where do you get your amazing kneading skills? Anyway. Bread was really soft even on the next day (kept it inside an airtight container). Would love to make it again but with apf next time. But lols. The immense workout was not expected. 🤣
ほんのりと甘く、ふわふわもちもちに出来ました！
Toru Oikawa’s favourite food is MiLk BrEaD
ふわふわでほのかに甘くてとっても美味しかったです。またリピります
I feel like every time I try to go on a diet, these videos just suspiciously appear on my recommended page
こんにちは！いつもレシピ楽しみにしています。
練乳練り込みの甘いミルクパンのレシピを探していた翌日こちらがUPされてめちゃくちゃテンション上がりました！
早速作りましたが、しっとり優しい甘さで私が求めていたお味でした。これはリピしてしまう…！！
こんにちは！いつも動画を観て頂きありがとうございます✨
タイミングばっちりでしたね😃作ってもらえて、とても嬉しいです🍞
I loved how the bread tasted, the texture was so wonderful! I also had very enjoyable time baking while watching your tutorial! Thank you so much!
コロナのお陰で料理に目覚めたわ
Love this recipe, the buns are SUPER SOFT. I made this during the weekend and my family loved it. Thank you so much.
Hi, may i know the milk you used is warm milk or cold milk?
I will be making this with my kitchenAid mixer. Since I do have excess of AP flour from lockdown, I will try with this and see how well this works with AP FLOUR.
Cherrios Bee how did it turn out? i wanna try this recipe soon :))
Many thanks for your guide. I try and glad to have 2nd bread which is so delicious!
今日作りました！とっても美味しくいただいています❤️🔥また作ります！！
クララんちの白パンだわ‥美味しそう❤️
شكرا لك على مشاركة الوصفة.....
لقد جربته و لكن ليس خبزا و إنما لفائف القرفة و جوز الهند و كانت لذيذة و بقيت طرية لليوم الثاني👍
The bread looks like pandesal ( bread from the phillipines )
Is the recipe the same as pandesal? Or is it different?
Luna Sara VERY DIFFERENT
@Kristelle Cruz ohhh, srry for my ignorance :((
@@lula1252 it's okay, you we're just curious
( ´･◡･ )ゞ I was also gonna ask the same thing actually
🇵🇭Greeting from Philippines!
@Kristelle Cruz but it looks exactly like pandesal, just whiter. It pulls the same way too. Will it make ube pandesal if I add some ube flavor in the recipe? X')
I thought it was marsmallow! So fluffy 😍
I would never have the amount of patience you do😂 especially after I made dalgona coffee, my hand was sore and red after since I used a whisk because I didnt have a mixer
Дуже гарно працюете з тістом.Браво
Am i the only one who's watching and sure as hell ain't gonna do it
Hi there, I made this just now, followed the recipe and turned out really soft and yummy! At first I was so pessimistic because I hand-kneaded for 20 mins and the dough was still rather sticky even after adding more flour, but I went for it and put the butter in. The dough was still tacky but not sticky after kneading for another 20 mins, also not stretchy like yours.. I didn’t want to overwork it so I just proceed with the fermenting and boy the dough became soft afterwards! I baked it and it came out plump and really delicious. Thank you!
Hi how did you measure this. I made this but the dough is stick and I add more butter but the dough seem not raised. 😞
I never thought bread could look so heavenly 🤤
لقد جربت الوصفة و لكن ليس خُبزاً و إنما لفائف القرفة و كانت طرية و لذيذة جداً ❤
و بقيت لليوم التالي و مازالت طرية 👍
شكراً لك لمشاركة الوصفة 💚
Lovely!!! Is it a sweet bread or salty like regular bread?
Thank you for your comment✨
The bread is slightly sweet and milky. It's not salty.🍞
Imagine resting like this dough
この動画めっちゃ癒されます〜😳
眠くなりました笑
食べてみたいなぁ🤤
look like marshmelow..
もうコンセプトが美味しい
Made it yesterday and it didn’t last a day.. SO GOOD!!!! Was a lil bit hard to mix because it was a really moist dough but it became better after the butter. Added nutella inside and it was the bomb! Things to remember: you can never over knead when you knead it by hand :)
Hi, Do you have the measurements in cups and tsps?
No, I don’t. It’s best to use weight measurement when baking though!
Hi.. I've made this. And delicious.. so pluffy.. and soft.. by the way. My dough is too sticky at first. I think that the milk in ur recipe is too much.. so I add more flour and butter. I think it depends on the dryness of my flour and the weather here. I tought my bread gonna be hard and failure..but so lucky me, the bread so pluffy and so nice.. I so much loved it.. I eat with blueberry jam and so die delicious.. 😘❤️
okay, I tried this and wow, it took me about 5 hours lol (since it took quite a while for my dough to double in size. tip: put the bowl in the oven without turning it on). the dough was really sticky so I added some flour here and there but not too much. When I kneaded in the butter, it became SUPER greasy lol and I had to add some more flour. but after that, it was pretty much smooth sailing. My buns turned out pretty much the same and I didn't need to put the aluminium foil. Ate it when it was hot and it was nice :) not very sweet but that's okay lol
What about the texture? Is it still soft like in the video even after adding some more flour?
@@asalucky9971 (sorry for the late reply) hmm, well, I don't think it was as soft as how it looks in the video but still pretty soft :D
I love how he likes most of the comments
Definitely making this tonight while everyone's asleep. do you have any tips on what i could do to make it sweeter?
Sweetened condensed milk?
Xylia
Just put sugar on it or sumthin. On the top you could melt butter with brown sugar and make a sauce into that. It’s sweet
Thank you for sharing your yummy recipe 😊
I tried this recipe today and it's soooo good even though my dough was a little wet and sticky so it was kinda hard to shape. But it turned out so well, soft and milky on the inside. Definitely would try it again 🥺
can i use regular all purpose flour to make this or does it have to be bread dough?
Thank you for your comment✨
I don't think there's anything you can't make with just all purpose flour, but I haven't tried it.🙇...sorry
Am i the only one who thinks it looks so cute like omg lil cute bread dough babies 😂✌
I used to buy little round breads, then make a hole, pour condensed milk in and bake them! They're very good!
Thank you for your comment✨
It looks delicious just imagining it. I'll try it next time!😃
@@akinokitchen2748 Thank you for replying :o Please try it >
つ、作りたい、、、！！！でも材料が足りない、、、！！！ そんな時はこれだ！
テレレテッテレー お店〜
that is very nice but now i am thinking of the food absorbing your sweat
I just wanted to know if the milk was cold or warm
Thank you for your comment✨
I use milk at room temperature or warmed to about 35℃.🥛
Hi Akino, I'm Roberto from Brazil, nice to meet you. Congratulations for your recipe, I' ll tray to do, bye.
My dough never looks this stiff (it is always sticky) and never looks white :( any tips?
Patience in kneading. My dough is always sticky but it will turn out good eventually
Wow delicious condensed milk bread is amazing recipe looks tasty and yummy! Have a great day
No matter what I do, the dough is tough.
Thank you. I can’t wait to bake your bread Can you convert your baking measurement to apothecary please? In the U.S., we do not use metric system. It is very hard to guess measurement when it comes to baking. It has to be precise. Thank you.
Jolie recette. Merci from France.
Are you sure that flour 250 g ? My dough is wet , I need lots more extra flour. But is lovely bread, I enjoyed it. Thank you
Hi, i want asking something. When u split into 16 pieces, how many gram for each of them?
That's what I want to know too. The info is missing.
Thank you for your comment✨
I've forgotten how many grams it was....🙇 I always weigh the whole dough first and then weigh it out into 16 equal portions.🍞
@@akinokitchen2748 ahhh i got it, cant wait for try it, thank u for the answer 🥰
Thank you!
I calculated the total of the ingredients and then divided it to 16 pcs. The result is about 33g / pc. Do you think it is correct?
I like the way you make it. So tender
I made it yesterday, and the taste and texture were amazing.. Thankyou for your recipe 😁😁😁
.
I finally can made it perfectly at the second try. I failed at my first try, because my yeast already dead 😅
Thank you for making it✨I'm glad to you say it tastes good.😃
Is it sticky?
Thank you for this bread recipe. Nice presentation friend.
your hand looks pretty tasty too..😳
jk the wooden board you kneaded the dough on looks tastiest 🤩🤩
Hello Akino, i've tried this recipe, so delicious. Love it ❤. Thank you for sharing
It looks so good!