Բարև Հուրի, շնորհակալ եմ հաճոյախոսության համար: այն շատ զբաղված էր վերջին մի քանի ամիսներին: Բայց այս կարգի գրառումներն ինձ էներգիա են տալիս շարունակելու: Հուսով եմ՝ մեկ ամսից կամաց-կամաց նորից կսկսեմ։
Technically you could proof faster at 35-38C or by using more yeast but in both cases it will affect the taste. I would not advise it but you can try if you are in a hurry.
Delicious. The only thing is the converted ingredients are not accurate. For example 1 kg flour is not 35 oz. Use the kitchen scale and follow the ingredients that are not in parentheses and you’ll have a perfect outcome. Thank you for this delicious recipe.
Thanks for noticing Amy jan. You are right, 1kg is 35.27 oz I rounded it up to 35oz. This was my first video ever and all the US measures (oz. cups, pound, etc) were a bit intimidating in the beginning. I live in the Netherlands :-). Have a lovely day. Alin.
1 kg flour is 64 oz that’s 8 cups. When looking on line make sure you indicate the word flour. Google 1kg flour into oz and it will say 64 oz. usually when trying to see the converted measurements make sure you indicate the ingredient name so you’ll have an accurate answer. Even the butter measurement is little off. First time I tried baking it I didn’t have a kitchen scale so I went by 35 oz flour and the dough was liquid. However, I made it again today using my new scale and using the kg, grams measurements and it came out perfect. I can’t stop eating it. Thank you. It looks just like yours.
Hi Amy, I always have to hide Choreg. Otherwise, my husband and son will eat everything the same day :-) You are right about the cups, 1 kg flour is 8 cups, but 1 kg flour is 35.27 oz, Could it be that you mean fl. oz (fluid ounce), because that is exactly 64. By the way 1kg of flour is the same weight as 1 kg feathers. Cups and fluid ounces are a different story, those are volume based measurement and differ regarding the density of the substance. I hope this clears up the mystery. Have a nice day and enjoy the Choreg!
I see what went wrong the first time I tried baking. Because at the time I didn’t have a kitchen scale I used my measuring cup and 35oz came up to 4.5 cups. Now that I have a kitchen scale I put 1 kg flour and then changed the kg to fl.oz. and it shows 35 oz. with both measurements (gram or oz) I have to use the scale and not measuring cup. Mystery solved. 😝 thank you 👍 now let me go enjoy rest of my choreg 😊
@@alinskitchen1186 Thank you. I just tried this for the first time. I don't have much experience baking. I could use a few tips. After I left the dough rest over night, I had a difficult time shaping the dough into a "ball". In fact, the dough was very sticky and couldn't hold it's shape. I was wondering if it's because of the amount of the yeast, water, egg? When trying to shape it into balls, it was just super sticky and would just end up flattening. Shnoragal em.
@@zemvk Hi, let's go through the process to see if something went wrong. First of all, did the dough doubled in size ( like 3:25 in the video? If not, the water for the yeast could be too hot. Temperature should not exceed 40C (or 100F). If the dough did rise well and it too wet/sticky. It could be that more flour was needed, just dust extra flour when you are portioning he dough in three balls. Tip: stretch the balls like I do in the video at 4:09. Don't worry about the dough flattening, it has a huge amount of air in it. With very sticky dough, you could also let the three portioned balls rest for another 10-15 minutes. Very important, use oil on your hands. This dough will always be soft and sticky but that's what it makes it fluffy. Let me know if these tips helped you a bit. Love to see some pictures, you can send them on my instagram account: alin.limon instagram.com/alin.limon/
@@alinskitchen1186 the dough definitely grew, maybe 3 times in size, possibly more. I initially adapted your recipe in order to get 1 loaf insmentioned
Perfect, so the yeast has done it's work. It could be that the dough was not the right consistency because of the adaptation. The smaller the amount the more influence each deviation has. Also it is difficult do divide 5 eggs in 3 portions. Try the full recipe. You can store the choreg in the freezer, even until Easter :-)
That was beautiful , thank you for sharing !! I have to find mahlepi now !! My Easter is in 4 weeks , I hope to find it . :)
Հրաշալի ես։Նոր ծանօթացայ կայանիդ , մասնագիտացուած նկարահանած ես։Ափսոս որ նոր տեսանիւթեր չես նկարեր։
Բարև Հուրի, շնորհակալ եմ հաճոյախոսության համար: այն շատ զբաղված էր վերջին մի քանի ամիսներին: Բայց այս կարգի գրառումներն ինձ էներգիա են տալիս շարունակելու: Հուսով եմ՝ մեկ ամսից կամաց-կամաց նորից կսկսեմ։
I like the way you make the choreg thanks for sharing with us
Wow i love all your recipes!!! I love eggplant hazelnuts, expresso coffee ☕️ great taste😅😊
Hi! 👋 I will register, love the way you arrange the ingredients with the quantities
Salut. Hi ❤ from romania
Կանայք խմորի հետ աշխատելիս պարտադիր է հանել մատանիները!!!!😊
Super !! 😍😍
Amazing.
my dough came out very thick when mixing but i did as the video advises, 4 cups ?
2 sticks of butter and 1 cup of milk
8 cups of flour
2 sticks of melted butter (1 cup)
1 cup of milk
5 whole eggs! And three egg yolks to brush the dough
hey:) if i live in a warm place,
is 8 hours proofing still needed?
Technically you could proof faster at 35-38C or by using more yeast but in both cases it will affect the taste. I would not advise it but you can try if you are in a hurry.
Delicious. The only thing is the converted ingredients are not accurate. For example 1 kg flour is not 35 oz. Use the kitchen scale and follow the ingredients that are not in parentheses and you’ll have a perfect outcome. Thank you for this delicious recipe.
Thanks for noticing Amy jan. You are right, 1kg is 35.27 oz I rounded it up to 35oz. This was my first video ever and all the US measures (oz. cups, pound, etc) were a bit intimidating in the beginning. I live in the Netherlands :-). Have a lovely day. Alin.
1 kg flour is 64 oz that’s 8 cups. When looking on line make sure you indicate the word flour. Google 1kg flour into oz and it will say 64 oz. usually when trying to see the converted measurements make sure you indicate the ingredient name so you’ll have an accurate answer. Even the butter measurement is little off. First time I tried baking it I didn’t have a kitchen scale so I went by 35 oz flour and the dough was liquid. However, I made it again today using my new scale and using the kg, grams measurements and it came out perfect. I can’t stop eating it. Thank you. It looks just like yours.
Hi Amy, I always have to hide Choreg. Otherwise, my husband and son will eat everything the same day :-) You are right about the cups, 1 kg flour is 8 cups, but 1 kg flour is 35.27 oz,
Could it be that you mean fl. oz (fluid ounce), because that is exactly 64.
By the way 1kg of flour is the same weight as 1 kg feathers. Cups and fluid ounces are a different story, those are volume based measurement and differ regarding the density of the substance. I hope this clears up the mystery. Have a nice day and enjoy the Choreg!
I see what went wrong the first time I tried baking. Because at the time I didn’t have a kitchen scale I used my measuring cup and 35oz came up to 4.5 cups.
Now that I have a kitchen scale I put 1 kg flour and then changed the kg to fl.oz. and it shows 35 oz.
with both measurements (gram or oz) I have to use the scale and not measuring cup. Mystery solved. 😝 thank you 👍 now let me go enjoy rest of my choreg 😊
Soo fluffy :-)
👍
😍😍🥰
Abris
shnorhakalutyun
The recipe is for 3 loafs?
Yes it is!
@@alinskitchen1186 Thank you. I just tried this for the first time. I don't have much experience baking. I could use a few tips. After I left the dough rest over night, I had a difficult time shaping the dough into a "ball". In fact, the dough was very sticky and couldn't hold it's shape. I was wondering if it's because of the amount of the yeast, water, egg? When trying to shape it into balls, it was just super sticky and would just end up flattening. Shnoragal em.
@@zemvk Hi, let's go through the process to see if something went wrong.
First of all, did the dough doubled in size ( like 3:25 in the video?
If not, the water for the yeast could be too hot. Temperature should not exceed 40C (or 100F).
If the dough did rise well and it too wet/sticky. It could be that more flour was needed, just dust extra flour when you are portioning he dough in three balls. Tip: stretch the balls like I do in the video at 4:09. Don't worry about the dough flattening, it has a huge amount of air in it.
With very sticky dough, you could also let the three portioned balls rest for another 10-15 minutes.
Very important, use oil on your hands. This dough will always be soft and sticky but that's what it makes it fluffy.
Let me know if these tips helped you a bit. Love to see some pictures, you can send them on my instagram account: alin.limon
instagram.com/alin.limon/
@@alinskitchen1186 the dough definitely grew, maybe 3 times in size, possibly more. I initially adapted your recipe in order to get 1 loaf insmentioned
Perfect, so the yeast has done it's work. It could be that the dough was not the right consistency because of the adaptation. The smaller the amount the more influence each deviation has. Also it is difficult do divide 5 eggs in 3 portions. Try the full recipe. You can store the choreg in the freezer, even until Easter :-)