I made this two days ago, so easy to follow Michael's instruction. The buns were so tasty and taste even better on the next day. I put the rest in the freezer and today (3rd day) I just put in microwave and heated them, OMG, it was still very very good. Thank you so much, Michael !
I tried your recipe and most importantly learned that the dough must be handled very gently with minimum kneading after it is removed from the mixer. Your raisin bun recipe is great ,Michael ! I am going to look for your other recipes.
amazing recipe! followed it exactly and got a batch of super soft and chewy buns, just like the ones you would get at a bakery. Highly recommend this recipe!
To all US viewers, please consider getting a digital kitchen scale and you can most easily work with international recipes. Prices at Walmart etc. start at USD$10.00. Asking recipe creators to convert everything to oz/lbs etc. is simply not practicable in every instance. The biggest incentive though for using scales to measure, especially with baking is ACCURACY. Measuring by cup, spoon etc. was only a necessity a hundred years or so ago, before the advent of our current technology. For example, even if 560g of flour in the recipe above was converted into cup measurements, one has to define what "cup" we're talking about. Then the vexed issue of how the flour was scooped in - dipped into the flour canister, measured in from another cup, tapped, levelled or not etc. makes a significant difference as to the actual weight of flour. Baking is both art and science, and the science part includes accurate measurement. In cookery, one can "get off lightly" with measurement (within reason), and small variations can usually be corrected or brought into balance before serving the dish. But baked goods are "fixed" once everything is mixed and it's into the oven. Nothing more can be done if the measurement / ratio / proportion is wrong - the chemical experiment comes out the way the ingredients are measured. Additionally, the "tare" or zero function on digital scales speeds up measurement considerably, and you can measure directly into the mixing bowl, saving time and washing up. The irony is people spend enormous sums on kitchens, mixers, etc. but don't / won't get or use a digital scale? I am puzzled! [here ends the sermonette ;-)]
or you could just buy a jar for baking measurement, it's cheap and has all sort of measurments for dry and liquind and greasy ingredients. Mine has measurements upto 500grams for milk, water, oil, sugar and flour
I made them exactly to how you showed in your video and turns out perfect. Puffy and fluffy. You are simply the best. Thank you and looking forward to your new videos.
Hi Michael, tomorrow I will be doing this recipe, so far all have been successful due to your clear instructions. My first baking attempt after recovering from recent hip treatment so I’m feeling quite excited getting back to normal ha ha. Following your recipes gives me so much pleasure. :)
Just to let you know…..buns turned out great! Thanks and best of health and happiness to you. Winter here in Melbourne Australia so we are doing more comfort food - baking. My little dog Ella (Cavoodle) sometimes refuses to go outside, too cold ha ha.
Hats off for you Micheal! Always great work, easy instructions, awesome results! Pity that our American friends have to be *spoon-fed* with such basics! Convertion-tables abound. Better yet, they could end that redundant jargon of a measuring-system once & for all. *"One-eighth" of a cup !* *"One-half" of a tsp !* *"One-fourth" of a cup..!?!* Even when the imperial system was the only one in the world, it didn't sound like that torture! *It was:* *"A quarter cup"* Dont bother converting yr recipes Micheal. Those appreciating you will meet you half way. One who wants a particular recipe *WILL* figure out how to convert it. We're managing that v well here in *AFRICA!*
I made this recipe last night and it was wonderful. Although i dont have a standing mixer like yours but i made it using a hand mixer and followed by hand kneading for about 20 minutes. At first, i thought i nearly failed seeing the dough didn’t want to form that “window panes” after 5 minutes mixing but then i added a bit flour dusting, followed with hand knead, the bread turned out wonderful and nice. Wish i can show you the photos of raisin bread i made :) thanks Michael..!!
Thank you for your success story. You can always post your cake photos in my facebook page. You can find the facebook link in the description box below the video. Wish you lots of success.
Hi Michael, I living in Holland, but i'm not Hollands. Me and the kids really love Raisin Buns. But not every supermaket are the best. So now i found your recipe. They are very testy !! I can bake it by myself for my kids and husband. Now i would like to say BIG THANK YOU for this recipe. God blees you. xxx ^__^
Michael, Michael, Michael.....THANK YOU just doesn't seem enough. I let mine also rise more than double, and they are soft like a bunny....your'e a blessing Michael.🙏🙏 unfortunately, my flour does need a little more liquid but the end result is 100%. Thank you Michael. Keep well and stay blessed. I am going to try the other recipes...😁
good lord im a lousy one when it comes of baking:-( every time i tried making dough all failed only pizza dough i get it right so i only bake the easy one, but this time i saw your video and i keep watching it, maybe i will try again hope i will get it right :-D keep it up you are gifted baker :-D
Great recipe! I'm new to baking and decided to give these a try. Found the recipe thorough and easy to follow. Results are beautiful, golden brown raisin buns. Thank you Michael.
Thank you Michael! I will try to make tomorrow. I have just finished baking the cheese cake, finally succeeded. Tasted fantastic. Hope I manage to bake the bread successfully, this would be the 3rd baking for me before I move on to your next recipe.
Thank you Michael for such great recipes and instructions. I have a question regarding the baking steel sheet, please. Do you heat it up in the oven prior to using it? What difference it makes comparing to regular baking sheets? Do you advise me to buy steel sheet, I bake a lot though. Your time and effort is very much appreciated. Thanks again.
Thanks you so much Michael. the buns looks very nice, I guest it tasks beautiful. The things I love most when I look at your video is the way you do: clean, clear, organized, relaxed and results Thanks for sharing! All the best to you! 😍 (now, I really seriously thinking to purchase a machine mixture, haven't got one 😬)
Yummyyyyyy 😋😋😋 A Million thanks Michael 😘 gonna bake it on thursday ☺️ the BASIC BREAD ROLLS it turns out was Ok, but hey, im gonna make it again and again untill it will turns out good 😊 Today i baked Vanilla Sponge Cake it's perfect 😊 Thank you for sharing to us 🙏🏽
Thank You fr sharing your recipes. I love all your baking recipes. I had tried and very successful. Your programme helps me to have the enthusiasm to bake again. I love Red Beans Buns I will try out your recipe. Thank you once again.
Oh mein Gott die besten Rosinenbrötchen die ich je gegessen habe,die sind super lecker 😋 vielen dank für das tolle Rezept 🥯🥨🥖liebe grüße aus Hamburg. Deutschland
Could we use butter instead of margarine, margarine is very bad. Next week can we use vanilla instead of vanilla sugar. Love watching your videos just found them
Thank you for all the recipes you put out here. Always wanted to ask what mixer is better to acquire between a kenwood and kitchen Aid that suits the purpose of cakes and pastries perfectly?
I will give it a go! I like the simple recipe with the great turn-out! Michael, do you have any plan to attempt to make pineapple buns in your way? I have attempted a few times, but not good. Hoping one day you will present yours to us! the base bun should be quite similar with this, but just pineapple paste will be hard to turn out good.
Please chef Would you mind to upload cream buns recipe? Thank you for your hardwork really i just follow the instructions and it's always a success. Looking forward more and more.
Thank you for all of these very delicious recipies, I love them!. For this one though, can I also use semi-skimmed milk or does it have to be fat milk?
Michael, I just recently joined you and subscribed. Love your videos. Backing is always a no go area for me but your videos are so easy to follow. I have one question what if we don't have a mixer like yours, will a small mixer at home do the work? Keep up good work. Love and respect! 🌺❤
If your hand mixer comes with dough mixing attachment, then you can use it. They are not strong enough to mix bread dough, usually for smaller quantities of ingredients. Read your mixer instruction manual for guidance to prevent over heating and cause fire to your mixer. Good luck and success.
Hi Michael, thank you for your generousity in sharing your expertise. Looking forward for garlic bread, pizza, sandwich bread etc recipe from you, please share thank you very much.
Here is the link, www.google.be/search?q=keukenrobot+domo+piet+huysentruyt&prmd=ivsn&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjD94bjoMXUAhUSYlAKHXfKAe4Q_AUICSgB&biw=768&bih=1024#imgdii=1v4anh191gMGHM:&imgrc=ufmyzAxc_Jb6_M:
Hi Michael thank you for sharing. Will it matter if I use butter instead of Margarine? And is your flour high protein content? I’m from Down under so our flour is a little different from yours.
Yes you can use margarine, just don’t expect to smell the same. I am using all purpose flour here in the video. You may use bread flour if you want to.
It's not necessary to hydrate the raisins. The purpose of soaking is to introduce moisture into the raisins; otherwise, they will extract too much water from your recipe during baking. Be careful not to let the raisins soak for too long, as they might discolor your baked products. The best approach is to rinse the dried fruits and then immerse them in lukewarm water for 10 minutes. Afterward, drain them using a sieve and gently pat away any excess water with a paper towel. Place the fruits on a plate and let them air-dry for a few minutes before incorporating them into the dough.
It looks dry from the beginning, because the liquid needs sometime to incorporate into the flour. This is the most commonly made mistake, people start adding water because it looks dry. If you would have watch my other bread videos, you would have notice i often say "do not attempt at add any liquid". Watch this video th-cam.com/video/-XyifW2ErKo/w-d-xo.html it will show you a clear view what i am trying to say.
Thank you very much for the recipe n video.. my bread turned out well except that I find the texture a bit on the wet side. May I know what would be the cause?
Thank you so much Michael for giving me the brand machine for the dough. You’re very accommodating and kind. I like your show very much because it’s very simple to copy.
Hello Michael, How come you not using TangZhong (water roux) like some of your other breads? OK to use your TangZhong dough and add the raisins? Thanks for your nice videos.
I made this two days ago, so easy to follow Michael's instruction. The buns were so tasty and taste even better on the next day. I put the rest in the freezer and today (3rd day) I just put in microwave and heated them, OMG, it was still very very good. Thank you so much, Michael !
I am happy that you succeeded. 😊
I did it yesterday and all of my family loved it, thank you so much for sharing your knowledge.
Kisses from Brazil 😘
I tried your recipe and most importantly learned that the dough must be handled very gently with minimum kneading after it is removed from the mixer. Your raisin bun recipe is great ,Michael ! I am going to look for your other recipes.
Gracias por recetas reales, desde que veo tu canal toda tus recetas me salen muy bien. Gracias por compartir tus conocimientos.
amazing recipe! followed it exactly and got a batch of super soft and chewy buns, just like the ones you would get at a bakery. Highly recommend this recipe!
G L what kind of fat you did use for your dough butter or margarine ?
To all US viewers, please consider getting a digital kitchen scale and you can most easily work with international recipes. Prices at Walmart etc. start at USD$10.00.
Asking recipe creators to convert everything to oz/lbs etc. is simply not practicable in every instance.
The biggest incentive though for using scales to measure, especially with baking is ACCURACY. Measuring by cup, spoon etc. was only a necessity a hundred years or so ago, before the advent of our current technology.
For example, even if 560g of flour in the recipe above was converted into cup measurements, one has to define what "cup" we're talking about. Then the vexed issue of how the flour was scooped in - dipped into the flour canister, measured in from another cup, tapped, levelled or not etc. makes a significant difference as to the actual weight of flour.
Baking is both art and science, and the science part includes accurate measurement. In cookery, one can "get off lightly" with measurement (within reason), and small variations can usually be corrected or brought into balance before serving the dish. But baked goods are "fixed" once everything is mixed and it's into the oven. Nothing more can be done if the measurement / ratio / proportion is wrong - the chemical experiment comes out the way the ingredients are measured.
Additionally, the "tare" or zero function on digital scales speeds up measurement considerably, and you can measure directly into the mixing bowl, saving time and washing up.
The irony is people spend enormous sums on kitchens, mixers, etc. but don't / won't get or use a digital scale? I am puzzled!
[here ends the sermonette ;-)]
Thanks for your support. I couldnt expain it.better. Much appreciated. 😊
or you could just buy a jar for baking measurement, it's cheap and has all sort of measurments for dry and liquind and greasy ingredients. Mine has measurements upto 500grams for milk, water, oil, sugar and flour
Lem Tay i
Lem Tay i
Lem Tay wrote d best comments I've ever read👍🏻👍🏻👍🏻No nonsense, every words is up to d points!👍🏻👍🏻👍🏻
I made them exactly to how you showed in your video and turns out perfect. Puffy and fluffy.
You are simply the best. Thank you and looking forward to your new videos.
Hi Michael, tomorrow I will be doing this recipe, so far all have been successful due to your clear instructions. My first baking attempt after recovering from recent hip treatment so I’m feeling quite excited getting back to normal ha ha. Following your recipes gives me so much pleasure. :)
Hope you are recovering well, sending you lots of prayers and courage. 😊
Thank you. 😊
Just to let you know…..buns turned out great! Thanks and best of health and happiness to you. Winter here in Melbourne Australia so we are doing more comfort food - baking. My little dog Ella (Cavoodle) sometimes refuses to go outside, too cold ha ha.
@@slavicachang7440 Use to live in Australia for 4 years. Nice country. Kisses to your little dog. 😊
Hats off for you Micheal!
Always great work, easy instructions, awesome results!
Pity that our American friends have to be *spoon-fed* with such basics! Convertion-tables abound. Better yet, they could end that redundant jargon of a measuring-system once & for all.
*"One-eighth" of a cup !*
*"One-half" of a tsp !*
*"One-fourth" of a cup..!?!*
Even when the imperial system was the only one in the world, it didn't sound like that torture!
*It was:* *"A quarter cup"*
Dont bother converting yr recipes Micheal. Those appreciating you will meet you half way. One who wants a particular recipe *WILL* figure out how to convert it. We're managing that v well here in *AFRICA!*
Black&White or better yet:buy a scale for 20 bucks. Invaluable kitchen tool
I made this recipe last night and it was wonderful. Although i dont have a standing mixer like yours but i made it using a hand mixer and followed by hand kneading for about 20 minutes.
At first, i thought i nearly failed seeing the dough didn’t want to form that “window panes” after 5 minutes mixing but then i added a bit flour dusting, followed with hand knead, the bread turned out wonderful and nice. Wish i can show you the photos of raisin bread i made :) thanks Michael..!!
Thank you for your success story. You can always post your cake photos in my facebook page. You can find the facebook link in the description box below the video. Wish you lots of success.
Did u use cold milk straight out from fridge or lukewarm milk?
Hi Michael, I living in Holland, but i'm not Hollands. Me and the kids really love Raisin Buns. But not every supermaket are the best. So now i found your recipe. They are very testy !! I can bake it by myself for my kids and husband. Now i would like to say BIG THANK YOU for this recipe. God blees you. xxx ^__^
Thank you for your kind words. Much appreciated. God bless you and your whole family. 😊
Michael, Michael, Michael.....THANK YOU just doesn't seem enough. I let mine also rise more than double, and they are soft like a bunny....your'e a blessing Michael.🙏🙏
unfortunately, my flour does need a little more liquid but the end result is 100%. Thank you Michael. Keep well and stay blessed. I am going to try the other recipes...😁
Thanks for sharing your experience.
Delicious buns.. I made them with dried cranberries, apricots, cherries and pecans they were so good .. thank you for sharing your wonderful recipe
good lord im a lousy one when it comes of baking:-( every time i tried making dough all failed only pizza dough i get it right so i only bake the easy one, but this time i saw your video and i keep watching it, maybe i will try again hope i will get it right :-D keep it up you are gifted baker :-D
Great recipe! I'm new to baking and decided to give these a try. Found the recipe thorough and easy to follow. Results are beautiful, golden brown raisin buns. Thank you Michael.
Q
Thank you Michael, You are so precise. I like your method of baking.
Hello I would to tell u thanks for the recipe I followed all the steps it came out more than perfect. Thanks from Palestine
Best recipe for basic bun dough! I've tried this with variety of fillings too it all worked super well. Super soft and tasty! Thank you.
Made these buns today... Minus the raisins. More like dinner rolls... So soft n yummy
I live in Australia.
Love watching your videos. Thanks for sharing
Hi Michael, I didn’t like baking but after watching your videos I’ve started baking and enjoying it! Thank you 👍🏻
you are the LORD of baking!!! those videos are so satisfying to watch.. i wish to be as talent as u one day ^_^
Everybody can do it. It just the question of time. Be patient, never give up keep practicing and you will get there. 😊
Thanks a lot for the great recipe . I made it today , and the buns are very delicious and fluffy .
Hello! I made this yesterday and I love them ❤ my brother love them too. .. sorry for my english* Thank you so much!! Saludos desde México !! 🇲🇽
I made a batch today, it turned out so good. Thanks for sharing!
Gracias por compartir con el público tu conocimiento ya q tus reservas son reales
I can almost smell the fine delicious aroma of those fresh baked rolls... yum!
I just try this, my first try make bread, and I made it, so happy, thanks for this recipe 😘
Thank you Michael! I will try to make tomorrow. I have just finished baking the cheese cake, finally succeeded. Tasted fantastic. Hope I manage to bake the bread successfully, this would be the 3rd baking for me before I move on to your next recipe.
Mike thanks you are the best baker....from Filipina working in israel
Many greetings from Belgium. 😊
Thank you Michael for such great recipes and instructions. I have a question regarding the baking steel sheet, please. Do you heat it up in the oven prior to using it? What difference it makes comparing to regular baking sheets? Do you advise me to buy steel sheet, I bake a lot though. Your time and effort is very much appreciated. Thanks again.
Have try making this raisins buns n it turn out good. Thanks for the recipe n video instruction, ty.
Looks delish I'm drooling can't wait to try it out.
Thanks you so much Michael. the buns looks very nice, I guest it tasks beautiful. The things I love most when I look at your video is the way you do: clean, clear, organized, relaxed and results
Thanks for sharing! All the best to you! 😍
(now, I really seriously thinking to purchase a machine mixture, haven't got one 😬)
Thanks for the compliment. God bless you. 😊
I made this today, turn out its so soft and yummy. Thank for sharing 😊
Yummyyyyyy 😋😋😋 A Million thanks Michael 😘 gonna bake it on thursday ☺️ the BASIC BREAD ROLLS it turns out was Ok, but hey, im gonna make it again and again untill it will turns out good 😊 Today i baked Vanilla Sponge Cake it's perfect 😊 Thank you for sharing to us 🙏🏽
A GOOD RECIPE EASY TO FOLLOW WITH CLEAR INSTRUCTIONS , THANKS.
Thank you :)
Hallo Michael....i try this receipi so many Times .....its really a perfect receipi.....thankyou so much
Hello Michael sir nice bread and easy mathod thanks I love your recipe and good measurements and subtitle thank you so much God bless you.😃😃😃😃
God bless you too. 😊
Can not wait to try this recipe! Thank you for sharing!!
Thank You fr sharing your recipes. I love all your baking recipes. I had tried and very successful. Your programme helps me to have the enthusiasm to bake again. I love Red Beans Buns I will try out your recipe. Thank you once again.
Thank you and you are welcome. Wish you luck and lots of success.
May I know what is vanilla sugar? Where to buy them? Tk u.
I use your recipes already so much. from Tbilisi,Georgia
I did it 😋😋😊 Thanks Michael and God bless you 🙏🙏🙏
Great video, going to try it today! Thank you from South-Africa!
I made these today, they came out great. Thank you!
I love all your recipes, I have made your cakes, excellent results every time! Thank you
Oh mein Gott die besten Rosinenbrötchen die ich je gegessen habe,die sind super lecker 😋 vielen dank für das tolle Rezept 🥯🥨🥖liebe grüße aus Hamburg. Deutschland
Hello Michael! Very good . I AM Mexican
Greetings from Belgium :)
Thank you for the recipe! Just made it and was very good! 👍
Hi thanks I will omit eggs. I will try this love raisins buns.
Take care love from South Africa
شكراً شكراً على وصفاتك الناجحة اختك من الجزائر
Excellent work 😄 Wow I want to have it 😂 God bless you!
mr Michael Lim yr very calm In action and the resepi were well done. Thanks for sharing
You are welcome. 😊
Could we use butter instead of margarine, margarine is very bad. Next week can we use vanilla instead of vanilla sugar. Love watching your videos just found them
You're such a good baker.. I liked the way you make bread.. Perfect!
Thank you for all the recipes you put out here. Always wanted to ask what mixer is better to acquire between a kenwood and kitchen Aid that suits the purpose of cakes and pastries perfectly?
Just tried your recipe :) Turned out really well, thank you!
Hi Michael , I love your recipes, it's the first time I try baking .Awesom. I am located in Mauritius.👌
Many greetings from Belgium. 😊
They look fabulous
Thanks Michelle for sharing this is my next project.
Very well explained, I am a big fan of yours Michael. I have one doubt. While baking, do I have both up and down elements on.. ?
Yes, top and bottom heating elements without fan.
The first time to see sugar added after flour is partially mixed with the liquid.
Chef patotta
th-cam.com/video/VpAxrBAU4d8/w-d-xo.html
I tried your recepie and all of them turned out good. .from Malaysia
Greetings from belgium. 😊
I will give it a go! I like the simple recipe with the great turn-out! Michael, do you have any plan to attempt to make pineapple buns in your way? I have attempted a few times, but not good. Hoping one day you will present yours to us! the base bun should be quite similar with this, but just pineapple paste will be hard to turn out good.
Gracias por tus recetas .más o menos lo comprendo a veces tengo que mira el traductor jaja un saludo desde España
Please chef
Would you mind to upload cream buns recipe?
Thank you for your hardwork really i just follow the instructions and it's always a success.
Looking forward more and more.
Tip - top.. 👌You are perfectionist.... Make me so easyer to bake since I v benn waching you
Thank you for all of these very delicious recipies, I love them!. For this one though, can I also use semi-skimmed milk or does it have to be fat milk?
Skimmed milk will do just fine.
@@michaellim Thank you!
Nice bread and easy method
God bless you.
I love this mixer
i love it
recipe and easy proceduce mr.michael lim,,thank you so much,,,
Hi Michael! can I use fresh milk or evaporated milk or water instead of full milk? Thank you!
Michael, I just recently joined you and subscribed.
Love your videos.
Backing is always a no go area for me but your videos are so easy to follow.
I have one question what if we don't have a mixer like yours, will a small mixer at home do the work?
Keep up good work.
Love and respect!
🌺❤
If your hand mixer comes with dough mixing attachment, then you can use it. They are not strong enough to mix bread dough, usually for smaller quantities of ingredients. Read your mixer instruction manual for guidance to prevent over heating and cause fire to your mixer. Good luck and success.
T
perfect resipe sir thanks a lot i love yours respies thanku so much god bless u
Merci beaucoup pour cette recette je viens de faire la patte sa marche je suis très contente 👍👍
Question: what causes the top of the buns to harden when baking? Sometimes the tops of my buns come out hard and sometimes they're soft.
Hi Michael, thank you for your generousity in sharing your expertise.
Looking forward for garlic bread, pizza, sandwich bread etc recipe from you, please share thank you very much.
Thanks for your nice reciepe Michael.
I like this recipe of maling raisin bun. So fluffy
It's plain flour?! Not bread flour?! N yet it turns out lovely n 'bready'. Great recipe Michael👍🏻👍🏻
Yes, is all purpose flour.
Thank you for another great recipe chef. Could you tell me please what brand of stand mixer you are using. Thank you.
Here is the link, www.google.be/search?q=keukenrobot+domo+piet+huysentruyt&prmd=ivsn&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjD94bjoMXUAhUSYlAKHXfKAe4Q_AUICSgB&biw=768&bih=1024#imgdii=1v4anh191gMGHM:&imgrc=ufmyzAxc_Jb6_M:
Thank you for sharing tutorial.love your recipe simple and easy to follow.GBU.
you are welcome :)
Thankyou,I’m gonna try this for Christmas 😍
Hi Michael thank you for sharing. Will it matter if I use butter instead of Margarine? And is your flour high protein content? I’m from Down under so our flour is a little different from yours.
Yes you can use margarine, just don’t expect to smell the same. I am using all purpose flour here in the video. You may use bread flour if you want to.
you are such a good teacher
Thank you :)
I love your recipes..^^ ..specially this one..I'll give it a try..
Wish you success. 😊
The buns look great ! One question : have we to hydrate the raisin before to incorporate them into the dough ? tks and regards from Ecuador
It's not necessary to hydrate the raisins. The purpose of soaking is to introduce moisture into the raisins; otherwise, they will extract too much water from your recipe during baking. Be careful not to let the raisins soak for too long, as they might discolor your baked products. The best approach is to rinse the dried fruits and then immerse them in lukewarm water for 10 minutes. Afterward, drain them using a sieve and gently pat away any excess water with a paper towel. Place the fruits on a plate and let them air-dry for a few minutes before incorporating them into the dough.
Did you add more liquid while kneading in the mixer? The dough was a solid mass and then during the last minutes of kneading, it looks very moist.
It looks dry from the beginning, because the liquid needs sometime to incorporate into the flour. This is the most commonly made mistake, people start adding water because it looks dry. If you would have watch my other bread videos, you would have notice i often say "do not attempt at add any liquid". Watch this video th-cam.com/video/-XyifW2ErKo/w-d-xo.html it will show you a clear view what i am trying to say.
Thanks for the reply. I will make it tomorrow 😀. I like you recipes 😋
Hi Michael, love to watch this one. Will you make a cinnamon roll someday? I would love to see your version.
Thank you very much for the incredible recipe
Amei a receita muito boa...Obrigado
thank you for another honest truly recepie!!!!!
You are welcome. 😊
gemma cuevas yessss☺
Hi Michael , Can I use butter instead margarine ???? Thank you for you effort😊😊👏🏻👏🏻
Yes you can.
Michael Lim thanks limo 😊😊👍🏻
haaii michael, I've been twice to use your recipe, and😊 always succeded, thank michael for god recipe😄😄,,
You are welcome. 😊
Thank you very much for the recipe n video.. my bread turned out well except that I find the texture a bit on the wet side. May I know what would be the cause?
love your backing style
Thank you :)
Michael, what brand of mixer dough machine do you have so that I can buy it . I like your cooking show because it’s easy for me to copy.
www.amazon.com.be/-/en/Domo-9070-Pastry-Robot-Anthracite/dp/B0087B0WIE/ref=asc_df_B0087B0WIE/?tag=begogshpadde-21&linkCode=df0&hvadid=633427059830&hvpos=&hvnetw=g&hvrand=987116374808007979&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1001193&hvtargid=pla-421191795534&psc=1&gclid=CjwKCAiA9NGfBhBvEiwAq5vSywWhpBLLAgsA6robTpOq-zBDu9r8RuJcgcOFW46tJ10WZwhOmLhCSRoCHBMQAvD_BwE&language=en_GB
Thank you so much Michael for giving me the brand machine for the dough. You’re very accommodating and kind. I like your show very much because it’s very simple to copy.
Waaaaw machallah thank you ❤😍
Hello Michael, How come you not using TangZhong (water roux) like some of your other breads? OK to use your TangZhong dough and add the raisins? Thanks for your nice videos.