OMG, this is the best bread! This is my first bread loaf I baked in my life and it was amazing! It's basically a giant croissant in bread loaf form, lol! 😂 I followed the instructions exactly but my dough turned out very sticky and hard to work with so it was a mess - I had to sprinkle lots of extra flour often to keep it from sticking to my fingers, the table, the rolling pin, lol. And I had a lot of trouble rolling the dough into a rectangle shape -- it was definitely not a rectangle! 🤣 Anyhow, I somehow made it to the last step and then baked it -- my oven is old so the 365 degrees did not really turn it brown at all, so I ended up adjusting to 385 degrees and it worked! I baked for about 10 minutes more also due to my oven is old. Anyhow after it was baked I let it cool and I pulled off a "slice" and tasted it - WOW!!! - it was beyond my expectations! So yummy!! Best bread EVER!! The outside was crispy, but inside was soft and pillowy, with subtle sweetness and rich butter flavor. The only thing I need to improve is my baking pans -- I could only find Pillsbury loaf pans which were only 2.5" tall -- I need to find deeper/taller loaf pans like the Sanneng SN2326 bread loaf pan you used. However after much searching this is not available in Canada, so I need to find a way to buy this from Asia. Anyhow, Thank you so much @yanaliang for sharing this recipe, this bread is such a treat! 🙏
Love your story but puff pastry is a very advanced technique so it's expected you would have a bit of trouble molding it and folding it. I am very glad you liked your first try though. You should try something more basic like rolls and buns and even donuts, focaccias, loaves, etc. Breadmaking is awesome. I hope you have fun learning and i am sure your first attempt at puff pastry was a delicious buttery goodness. PS: Maybe the reason the dough was sticky is because you didnt get as strong of a gluten network development from kneading as they do in the video. Maybe it could have something to do with the flour type. The humidity of the flour and the room also plays a role. Puff Pastry usually uses french T-45 flour. It has more gluten than many flour types. Also puff pastry needs butter with a specific fat content.
@@voltairines6352 I have baked this bread 4 more times now and the dough is okay not as sticky as first time. I think the first time i either measured the flour incorrectly (too little) or my liquids incorrectly (too much). I have learned the measurements are really important and also the temperature. Have to work fast so the temperature of the dough does not become too warm too soon. Also I discovered my first time was really lucky to get the proofing working in my old oven because i had trouble proofing on my 2nd and 3rd times (temperature cannot be too cold or warm, has to be just right) and depending on the day I'm baking the ambient temperature in my kitchen can be slightly colder, so basically i have to use thermometer and adjust bowl of hot water and monitor the oven temperature to make sure it is 28 degrees (and adding more or less hot water and also refilling it after about 1hr). I made sure to buy all the correct ingredients originally, so that on my first try i had all the same ingredients, i even went out of my way to buy the same Saf-Instant Gold yeast. And i also got the same exact baking loaf pan now that the video uses - this pan has some holes at the bottom which does make a difference because it lets excess butter drip through otherwise the bottom layer of the bread can be saturated with butter (which is not that bad for butter lovers, lol -- but if you want a consistent loaf this will do it). I never heard of t-45 flour, in my area there just seems to be flour that is classified into different categories like "all-purpose", "bread", etc. I think i read in europe or uk there is something called "strong flour".
Hi Yana, 我昨天跟著你這recipe step by step地做這danish loaf, 成品當然沒有你做得這樣美，但尚算可以也有一圈圈的，只是外殼很硬，因為我要焗到40m才孰，爐温是210°12m然後調低至190°28m, 但吐司裡面是軟孰的，相信一般應該是外酥內軟，但我的成品是外硬內軟，非常苦惱哦，請問你能給我些意見改善一下吖🙏
Hi, I'm sorry you didn't find the time to talk to us about a possible collaboration. I hope this will be possible in the future. I wish you a wonderful day. Kind regards, Vladimir NTD Television
Hey Yana, Vladimir from NTD TV here. I contacted you via facebook offering to raise awareness of your channel. I look forward to your thoughts. Best regards, Vladimir Holecka
I've never seen this before and I'm Danish! It looks nice though - but where you go wrong is the step at 7:40. We don't put them all together and put them in a line, and we don't cut them out like that or roll it into an actual bread shape. Instead we keep them flat and put glaze or nuts over them.
Her title says "Danish Puff Pastry Butter Toast" - which implies she is baking within the tradition of Danish Pastry (meaning how the dough it made), and purposely making a bread shape.
Beautiful video! ❤ My you tell me protein amount per OZ or 100gr. of baker's flour and cake flour? Usually here in italy "baker's flour" has at least 13gr protein every 100gr and cake flour has only 9gr of protein thank you for kind help! ❤
Wow... erst dachte ich einfacher Plunderteig..ich kam bei gucken nicht aus dem staunen heraus! Ein ganz dickes Lob von mir 🎉🥰🤩, und danke für das teilen 🙏
Now would be the perfect time for me to try this. It is currently 4'C in my kitchen as i don't bother heating the entire house. Surely this can help me limit the time necessary for the dough to go back into the refrigerator.
Hi, I came across your channel and love it. I also make a lot of breads. I have subscribed to you. Wow, that bread looks so good, I am also going to try making it.
Looks so good!!! Can I ask some questions? I never baked bread before. Are you using active (traditional) yeast or instant (fast rising) yeast? Also, most of the yeast instructions say mix with warm water, but you are using cold water -- is cold water better? Also i noticed the salt is pink, is this the Himalayan pink rock salt? I can't wait to try this! Thank you very much!
Was ist Kuchenmehl und was ist Bäckermehl, das habe ich noch nie gehört, da gibt es Nummern auf dem Mehl z.B. 405 ist das gängige Mehl das man für Kuchen nimmt, aber was soll Bäckermehl sein?
OMG, this is the best bread! This is my first bread loaf I baked in my life and it was amazing! It's basically a giant croissant in bread loaf form, lol! 😂 I followed the instructions exactly but my dough turned out very sticky and hard to work with so it was a mess - I had to sprinkle lots of extra flour often to keep it from sticking to my fingers, the table, the rolling pin, lol. And I had a lot of trouble rolling the dough into a rectangle shape -- it was definitely not a rectangle! 🤣 Anyhow, I somehow made it to the last step and then baked it -- my oven is old so the 365 degrees did not really turn it brown at all, so I ended up adjusting to 385 degrees and it worked! I baked for about 10 minutes more also due to my oven is old. Anyhow after it was baked I let it cool and I pulled off a "slice" and tasted it - WOW!!! - it was beyond my expectations! So yummy!! Best bread EVER!! The outside was crispy, but inside was soft and pillowy, with subtle sweetness and rich butter flavor. The only thing I need to improve is my baking pans -- I could only find Pillsbury loaf pans which were only 2.5" tall -- I need to find deeper/taller loaf pans like the Sanneng SN2326 bread loaf pan you used. However after much searching this is not available in Canada, so I need to find a way to buy this from Asia. Anyhow, Thank you so much @yanaliang for sharing this recipe, this bread is such a treat! 🙏
Love your story but puff pastry is a very advanced technique so it's expected you would have a bit of trouble molding it and folding it. I am very glad you liked your first try though. You should try something more basic like rolls and buns and even donuts, focaccias, loaves, etc. Breadmaking is awesome.
I hope you have fun learning and i am sure your first attempt at puff pastry was a delicious buttery goodness.
PS: Maybe the reason the dough was sticky is because you didnt get as strong of a gluten network development from kneading as they do in the video. Maybe it could have something to do with the flour type. The humidity of the flour and the room also plays a role. Puff Pastry usually uses french T-45 flour. It has more gluten than many flour types. Also puff pastry needs butter with a specific fat content.
@@voltairines6352 I have baked this bread 4 more times now and the dough is okay not as sticky as first time. I think the first time i either measured the flour incorrectly (too little) or my liquids incorrectly (too much). I have learned the measurements are really important and also the temperature. Have to work fast so the temperature of the dough does not become too warm too soon. Also I discovered my first time was really lucky to get the proofing working in my old oven because i had trouble proofing on my 2nd and 3rd times (temperature cannot be too cold or warm, has to be just right) and depending on the day I'm baking the ambient temperature in my kitchen can be slightly colder, so basically i have to use thermometer and adjust bowl of hot water and monitor the oven temperature to make sure it is 28 degrees (and adding more or less hot water and also refilling it after about 1hr). I made sure to buy all the correct ingredients originally, so that on my first try i had all the same ingredients, i even went out of my way to buy the same Saf-Instant Gold yeast. And i also got the same exact baking loaf pan now that the video uses - this pan has some holes at the bottom which does make a difference because it lets excess butter drip through otherwise the bottom layer of the bread can be saturated with butter (which is not that bad for butter lovers, lol -- but if you want a consistent loaf this will do it). I never heard of t-45 flour, in my area there just seems to be flour that is classified into different categories like "all-purpose", "bread", etc. I think i read in europe or uk there is something called "strong flour".
Magnifique bravo je vais le faire merci beaucoup pour la recette
Vous êtes les bienvenus ! J'espère que vous apprécierez le pain!
懐かしいわ😂30年前に作ったパン🍞🥐😂😂😂時計🕰️でわかったわ❣️ありがとう😊私の動画🎥をTH-camに搭載してくれて余りにも昔の事で私が作ったのを忘れていました 今では忘れてしまって昔撮った動画🎥が、勉強になります😂😂😂ありがとう😊😭
the process feels like forging a damascus blade. beautiful.
😂😂😅 you read my mind.. am even now afraid to start!!
Hi Yana, 我昨天跟著你這recipe step by step地做這danish loaf, 成品當然沒有你做得這樣美，但尚算可以也有一圈圈的，只是外殼很硬，因為我要焗到40m才孰，爐温是210°12m然後調低至190°28m, 但吐司裡面是軟孰的，相信一般應該是外酥內軟，但我的成品是外硬內軟，非常苦惱哦，請問你能給我些意見改善一下吖🙏
Es gibt kein Plunderbrot!! Was denkt ihr euch denn alles aus? Ist die Menschheit dumm?
Hi,
I'm sorry you didn't find the time to talk to us about a possible collaboration. I hope this will be possible in the future. I wish you a wonderful day.
Kind regards, Vladimir
NTD Television
어렵지만 꼭 만들어보고싶네요 😂 레시피 감사해요!😅😅
It looks so delicious!!!
Can you tell me the dimensions of your loaf pan (baking pan)
Hey Yana,
Vladimir from NTD TV here. I contacted you via facebook offering to raise awareness of your channel. I look forward to your thoughts.
Best regards, Vladimir Holecka
강력분 박력분 섞어쓰나요?
고글루텐 저글루텐하니 헷갈리네요😢
빵 모양새는 제스타일인것같은데 맛있겠다😢
Halo kak terimakasih resepnya, saya mau bikin hari ini tapi saya pemula dan seperti nya resep ini untuk yang sudah mahir memasak roti
請問台灣天氣炎熱，做了兩次奶油都會融化掉，接著就跑出來了，是否可以直接把奶油一起揉入麵團裡面呢？謝謝🙏
I've never seen this before and I'm Danish!
It looks nice though - but where you go wrong is the step at 7:40. We don't put them all together and put them in a line, and we don't cut them out like that or roll it into an actual bread shape. Instead we keep them flat and put glaze or nuts over them.
Her title says "Danish Puff Pastry Butter Toast" - which implies she is baking within the tradition of Danish Pastry (meaning how the dough it made), and purposely making a bread shape.
我食過一次,真係好好食。原來要咁多牛油又咁多功夫!難怪要限量發售!多謝制作者!我己不能食了。😅谢谢你视频!🎉👍
料足，看看放了多少黄油和糖。这就是为啥好吃啊😋
Excelente pan !. Soy de Argentina.
¡Gracias por mirar desde Australia!
真美的千層
谢谢喜欢😍
Beautiful video! ❤ My you tell me protein amount per OZ or 100gr. of baker's flour and cake flour? Usually here in italy "baker's flour" has at least 13gr protein every 100gr and cake flour has only 9gr of protein thank you for kind help! ❤
請問沒辦法在26~28度發酵時，有什麼解決的方法呢？謝謝您
Wow... erst dachte ich einfacher Plunderteig..ich kam bei gucken nicht aus dem staunen heraus! Ein ganz dickes Lob von mir 🎉🥰🤩, und danke für das teilen 🙏
Now would be the perfect time for me to try this. It is currently 4'C in my kitchen as i don't bother heating the entire house. Surely this can help me limit the time necessary for the dough to go back into the refrigerator.
太專業了啦！好棒
谢谢谢谢！不专业，这在家也能轻松制作的，快来试一试😘
@@yanaliang 感觉不轻松哦
고글루텐 저글루텐 밀가루가머에요?박력분. 중력분인가요?
Could you please tell me width and length of the butter and the dough slices before first fold?
Arată excepțional,cred că îi și excepțional de gustos! ❤ Nota 10 +!!!
很厲害，謝謝
谢谢😁
A LOT of work but I am sure it is super DELICIOUS!!!
It really is! Thanks for your watching:)
Muchas gracias 😊
OMG, this is one of my best 🍞 bread I am making in my life. It feels so delicious.
Looks amazing. Out of curiosity, why did you put both condensed milk and powdered milk?
今天的有試讚！好吃
What do you mean the dough is folded twice 4 times??
Great Amazing Awesome.... and beyond that ☺️
Está muito bonito e deve estar muito gostoso também.. ...
It looks so delicious 😋 ❤
What a beautiful and tempting 😘👍
How long it took for the dough to become non-sticky using the mixer?
it depends... you need to check it frequently is possible
@@yanaliang не могли бы на русском напечатать рецепт?
吐司切開一次吃兩片，這個跟牛角包一樣呢！做法簡單得多，如果加上布甸更迷人！
I have had this before and it is incredibly delicious.
Magnifique Yana👍👏
oh so yummy food. 😋😋😋 wish you all the best🤗🤗
Thanks！！！miss u🥰
What is bakers flour and what is cake flour? i am from europe
Its a type of flour with less protein content per 100g (9g) than others (around 11-13g)
Hi thanks for the recipes.
好想吃看看喔！
U r a real artist !
Thanks for watching ! Hope you enjoyed the other videos in the channel as well 😊
@@yanaliang 👌
완벽하네요. ❤
It looks so delicious 🤤 cant wait to rebake soon. May i know the brand of ur stand mixer? Thank u 🥰🥰
Love your videos, subscribed! ❤
Thanks for watching! New video is coming soon 😊
What is Baker's flour....is it bread flour? Or AP Flour
Cho hỏi mình để bánh nướng vào từng nào để nướng xin cảm ơn
So soft perfect 👍
What is your kitchen's room temperature. Mine melted badly.
WOW! Just gorgeous bread!
Can it be made without eggs?
Hi, I came across your channel and love it. I also make a lot of breads. I have subscribed to you. Wow, that bread looks so good, I am also going to try making it.
Thanks for subbing! Hope you can make it!
@@yanaliang Never fear when The African Lion is near! haha
Wow, wish I could learn to bake. Great job!
My mouth is watering! 🤤
So good!thanks for watching!😊
I am gonna like it very much
와~~너~무 감사합니다
太美了，看着肚子饿了
做起来❤️😁
Looks so good!!! Can I ask some questions? I never baked bread before. Are you using active (traditional) yeast or instant (fast rising) yeast? Also, most of the yeast instructions say mix with warm water, but you are using cold water -- is cold water better? Also i noticed the salt is pink, is this the Himalayan pink rock salt? I can't wait to try this! Thank you very much!
bread lol
サクサク、ふわふわ、しっとり、ほのかな甘味。そして見た目が美しい。
自分１人で一斤食べてしまいそうなほど、とても美味しそう(ΦωΦ)✨
今度挑戦して作りたいな。
吐司之王
That is insane bread ! Badass!
老師您好: 請問酵母是哪一種? 英文是? 謝謝您。
您好！我使用的是法国乐思福燕子高活性耐高糖干酵母。是金色包装的Saf-instant
Pão maravilhoso
请问不用奶粉和炼乳用什么替代？
用牛奶代替水
请问一下你用的厨师机是什么牌子呀？
我的厨师机是乔立哦
Was ist Kuchenmehl und was ist Bäckermehl, das habe ich noch nie gehört, da gibt es Nummern auf dem Mehl z.B. 405 ist das gängige Mehl das man für Kuchen nimmt, aber was soll Bäckermehl sein?
Brilliant!
Thank you for watching! Hope you enjoy my other videos too😃
I like it 👍👍👍👍
Thank you for your support❤️
very nice
Thanks for your support！！！😊😊😊
instead of putting the dough in the machine can I need it instead?? also may i know what type of yeast you used (instant or active)
Thank you
I would eat the whole loath with bacon and honey looks delicious
すみません。高グルテン 低グルテン粉とはなんのことですか💦
質問してくれてありがとう！タンパク質とグルテンの割合が 13% 未満の小麦粉は、低グルテン粉と見なすことができます。これには、中力粉、薄力粉、スペルト小麦、大麦粉、およびあらゆる種類のライ麦粉が含まれます。
so good I want to eat
Holy baking skills.
Looks delicious but is a lot of work. I will try it soon.
in my 26 years of growing up and living in denmark, i have never seen this kind of toast bread before 😂
we pretty much only use puff pastry for cakes.
Do you really need a machine to mix?
Thanks for asking! A mixer is not a must but definitely a helpful equipment in baking:) You won't regret to have it!
와 침이 막 나오네 그냥
Hi! What kind of yeast did you use? (Active yeast or instant yeast)
Didnt u see ??? She used dry yeast. And by the way dry yeast is active too lol. U surely meant fresh yeast
My brain is screaming...this is so fastidious (?)...perfection!
做的很漂亮，我不想吃它，我更想看它
哈哈哈哈！你和我一样是对自己有要求的人！
Imagine making some French toast with the bread 🍞
OMG that would be amazingggg 😍😍
I want some
只造一個是否減一半材料
是的呢❤️
U deserve a like n subscribe
Que delícia hein parabéns adoro suas reseitas 😍😋👍🏽😃🇧🇷👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
其实是牛奶中的奶油，富含脂溶性维生素A D E K。
嗯嗯，确实是这样的！
thats so much butter 😂😂 it looks so good tho !
bluaaaaarrrrrpppsssss
🤤
丹麦面包发成7分大就好了，这个都超10分大了，发太大了已经没有酥层了，面已经完全都成普通面包了。
多谢指教！
@@yanaliang 互相学习
When I saw the final product I immediatly thought NUTELLA
En plus j’ai vu dans vos commentaires que si on a pas du lait en poudre on peut s’en passer C’est bien ça je peux Ne pas mettre
Absolument! J'ajoute du lait en poudre car mes fils adorent le goût !
@@yanaliang Merci pour la réponse j’adore vos recettes en plus elles sont traduit c’est génial merci de nous faire partager vos connaissances😘
没奶粉，可以用牛奶代替吗
奶粉增加的奶香，没有也可以不放的😁
Рецепт хороший, но очень жаль что нет на русском 😔
Wow so beautiful. Looks delicious!