Which makes the BEST EVER bread... breadmaker or oven? | Japanese milk bread | Marion's Kitchen
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- เผยแพร่เมื่อ 19 ก.ย. 2021
- I’m testing out @PanasonicAustralia’s breadmaker versus my oven to see which one makes a better Japanese milk bread. Tune in to watch!
Check out Panasonic's NEW Automatic Bread Maker: bit.ly/3jQiByG
Learn more about Panasonic's Kitchen range: bit.ly/3DTUjf9
#PanasonicAUPartner #PanasonicKitchen
Get the recipe: www.marionskitchen.com/japane...
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. - แนวปฏิบัติและการใช้ชีวิต
Height difference is almost entirely down to the shape of the container - if you put the oven bake in a taller, narrower dish, you would've gotten more height - seeing them side by side the oven bake was wider, also attributed to the shape of the baking vessel.
I think it has something to do with the proofing, too, as she says the oven one is less fluffy and has a yeastier flavour. It might be a bit under-proofed compared with the bread maker one. The bread maker controls the proofing temperature after all.
I agree. I noticed that she used a wider loaf pan for the oven one vs the bread maker has a narrower pan maybe that's why the other one has a taller rise and other one was shorter
I'd like to see you make the same bread in the bread maker on fully automatic. Doesn't need to be a comparison, just see how it does.
Not quite sure how you’re testing and comparing things when you’re literally paid to promote one of them lol it’s impossible for you to be fair
I’d rather you do the paid promos as just testing out the gadget itself instead of comparing it to traditional methods
Great video, it’d be interesting to compare breads baked with same sized bread pans. The bread mixer’s narrower sides would be a key contributor to the height.
First, I have to say that I usually 💜LOVE💜 your videos, Marion! I also learned how to make milk bread during the decade I lived in Japan, and sampled some wonderful ube variations there, as well as during my time in the Philippines. So I watched this video to support a wonderful woman in the kitchen, as well as out of curiosity to see how the techniques you use might be similar or different to those that I have learned so far.
That being said, I feel like this particular "test" does a disservice to any less experienced bakers and cooks who may not understand that the difference in results that you saw here could very easily be attributed to the difference in your baking pans and proofing (or proving) environments. I have absolutely no problem with you demonstrating the function and features of a product like this breadmaker. In fact, I hope the company is paying you very well to do so! However, attributing the taller height, or the crust and crumb structure to the superiority of the advertised product, rather than the lack of consistency in the shape, material, and volume of your baking pans, or to the proofing environment, feels rather deceptive. Disappointing!
This video is so chaotic. I love it! 😅
Wow looked amazing gotta try this 😍
This bread recipe looks so good! 😱😍😍
That bread looks amazing 😍
I suggest marion to cook ube halaya or ube jam for the bread
Ube
Add cheese not traditional but add great taste
butter
Condensed milk
Coconut milk
Milk or evaporated milk
Then reduced til it became thick/ the thicker it is the creamy it get and delicious it get, love to see you can use it in various cake or bread filling
Aloha, Marion. Great video!
I am utterly devoted to my Panasonic bread maker. Sadly, had to give away my beloved one from mid-2000s when I left the UK and moved overseas (different electrical voltage).
Upon arrival in the States, was HORRIFIED to find it was near impossible to find a like-for-like Panasonic in the USA. I resisted switching to another brand.
Finally, after checking ebay for nearly two years (!), a used/like new Panasonic came up for sale at a reasonable price. Same era, slightly different model number. Really happy with it, although the UK model was slightly better.
So happy to have a bread maker again, not only for ease (“set it and forget it”), but also not having to turn on my conventional oven here in the tropics.
🇬🇧 🇺🇸
PS - the bread maker is BRILLIANT for wet, sticky doughs e.g. ciabatta (which I do actually bake in my conventional oven to achieve the classic shape). Highly recommend.
That looks delicious
What model bread maker did you use @Marion?
Got to say one thing, Marion is one silly funny bunny.🤪
Cool episode.
rushing off to make Ube bread now & purple playdough!
Using a bread maker with a recipe which requires you to take the dough out, knead and shape it yourself kind of defeats the purpose. The best recipes for them only require you to throw in the ingredients, press a few buttons and then you can do something else while the machine does all the work until its finished. Its a time saving machine, if it doesn't save you time and effort there is no reason to have it.
Don't forget Marion chose to use the manual setting.
You've got a good point here. The main advantages of machine-made bread are no fuss and time saving.
Quality is another story, hand-made bread is definitely better, and if one wants that quality, it's best to ignore the machine altogether.
Can’t wait to try this at home. Anything with ube on desserts is amazing
Can you PLZ share brand of mixer used?
Same here - i'd like to see the bread when it is full without human touch from the mixer - so put it in and just leave it do its job... Also the difference may be that during rising the mixer is controlling the temperature.
You can't just put it in and never touch it again, that is not how this bread is made
@@Baronstone Yes, that's exactly how bread mixers work. Dump in the ingredients, select the menu and press start, then walk away until finished
My favourite colour is purple
I’d like to see an episode using a rotisserie!
Amazing!! Purple Bread, Purple Rain!!!
Ube bread
That's Filipino bread
Hi where’d you buy ube flavour from? I’ve only seen tiny bottles b4. Every Filipino saw the purple bread and knew it was Ube (purple yam/Taro) even though it said Japanese bread. 🤤 If you go to the Asian grocery and see macapuno gel (it’s young coconut gel with real somewhat soft coconut strips and it will take this bread to another level.
Ube isn’t taro it’s a yam
@@asahibunni7426 hence the reason I wrote purple yam/taro. Although I know there is a slight difference with taro being less sweet. In Australia to non Filipinos this is what Ube is more well known as rather than purple yam.
I *like* it ... 👍
Just s suggestion
Its much better if youll match it with a leche flan or creme brulee
I got the ube extract and just don’t know what to do with it, not I know
Did you add some steam in the beginning in the oven?? That would probably help...
Can it do ciabatta? Or a good sourdough?
I love my bread maker... it's handy for making sweet or savour doughs but I never use the cooking function
What a tragedy
@@Baronstone Show me a bread maker that can throw out buns, croissants, baguettes, Dutch cheese and chive twist rounds (one of my family's favourites) or anything at all other than one shape and I'll be converted.
"Tragedy" is a tad (to say the least) dramatic lol
Hey Marion! I love your recipes and I can attest to the fact that my young family loves it every time I prepare something straight out of your wheelhouse. So please know that this feedback is coming to you from a genuine fan: I really dislike the fact that you've named this show, "Marion's Test Kitchen" while at the same time you're getting paid to promote the product you're "testing". It's hard to pretend that you're being unbiased when it would be a hard knock against your sponsorship to say, "Actually, the oven/fryer/stove is better than the Panasonic".
I have no problem with a businesswoman making her bread (Money; pun intended), but please do it in a normal recipe episode. For example, use the Panasonic product, and then give a quick mention to the conventional way of doing it. Please leave "Test Kitchen" as a space to be unbiased and free to try whatever cooking methods you think are appropriate so we can actually learn along with you.
Thanks again for all your recipes and your warm, inviting personality, and I hope this feedback finds you well :)
I agree
Can this be made successfully with non dairy milk?
Yes i have made it with almond milk
It's like she is high in some videos😅😅
Love the laugh anyway
I've had a bread maker and I make bread in the oven. I prefer the oven. Bread maker bread is better than store bought.
I do the mixing, kneading & proofing in the bread maker. I cook it in the bread make also, but finish it off in the oven for a crispier crust. I have an old Sunbeam bread maker.
@@SS-jb8wj that's a really good idea.
A baker can easily tell that you were favoring the sponsored bread maker over the stand mixer:
You used the wrong type of bread pan, for Japanese bread, with the stand mixer dough.
You didn't place the stand mixer dough in a warm area to do it's finial proof, like the bread mixer one had (it warms the dough during proofing and keeps in the moisture).
You didn't grease the bread pan for the stand mixer dough, making it harder for it to rise while baking.
Tooru Oikawa's favourite food is milk bread
I still prefer the look and feel of the stand mixer bread.
Looking at your finished product and equipment I see a few differences in method that affected your two final products.
1 - baking vessel was different proportions. The breadmachine was smaller and taller walled; thus, dough only could go up. Baking pan was not as tall and wider so same volume of dough had to fill out wide and then go up but also outwards above the pan line.
2 - proofing temp and humidity not the same. Room temp and covered with a cloth for the pan dough and bread maker likely had a warmer and humid environment. This drastically makes a difference.
3 - proofing above is evident in the final product. Your pan bread burst on the side which inidicates an underproofed dough.
I think both products looked fairly comparable despite the differences and not quite equal methods. You can definitely create a better product if the pan bread was given the same conditions as the bread maker dough.
Still an awesome recipe which I will definitely be making soon. I am an avid baker and also of Filipino descent so love all your Asian inspired goods especially when they highlight flavours from my youth!!
Love your channel all the way from Canada.
Yes, but the shape of the container does not explain the obviously better tasting bread. Just look at her face when she tries her own bread. She is literally crushed because it isn't better. The truth is that the bread machine is a better environment for promoting the growth of yeast, which means the rising times do a much better job, which results in better bread.
can u make more recipes using the machine?
Look so delicious! Wishing the one reading this a beautiful and blessed day. Love from YummyEatZ 🙂
Hello Marion I was wondering where you, d got to haven,t seen you lately I hope your family are well . So well good luck with the bread Cobber dog
Marion, it would have been nice to credit the Filipinos for the 'ube flavouring'. But well done on your bread recipe. I love it! I might just do one in my bread maker now. Thank you.
Ube is a Filipino flavor how is this Japanese???
I think you're missing the point of the bread. She's making a Japanese milk bread but wanted to incorporate the purple color from the Ube flavor.
👍❤️
Amazing!!! Is it typical of Japanese to add purple coloring to their milk bread??? Just curious!!! 💜💜💜
No. Milkbread is white. The "starter" that Marion made the day before is tangzhong (water roux). It's a technique that makes the bread fluffy.
Havery Norman in Adelaide, Australia wants $1500 for this breadmaker
the microwave she tested was well over $1000, its pretty clear it's premium products that Panasonic want her showcasing.
And the rice cooker. I HAVE a Panasonic rice cooker but when I tried to follow the recipie it doesn't have any of the fancy functions you need to make the crispy bottom rice. 😔
Funny how people comment that it looks unnatural when ube is naturally purple,,,
Bread machine heats from underneath to give the higher risen bread.
Your fan oven baked and hardened the crust before the inside got hot.
Fan ovens are useless for bread.
Bottom hreat ovens are best for most things.
Fan ovens are pushed by manufacturers because they are cheaper to make for bigger profits.
"Hello... My brother."
- Thanos
I would like to see a "Test Kitchen bake off" between the Queen of the internet Mama Noi against her beloved daughter Maid Marion the thick chicken thighs warrior ... let the backe / cook off begin !!!
Can someone send her ube jam just in case she makes another one off cam? I can imagine if she will use it as a filling. Much better if it’s Good Shepherd brand ❤️🇵🇭
I wish this wasn’t a “which does it better” type of vid because being sponsored by one of the things you are challenging against… be supah sus sis.
Compared to “trying out my new bread maker!!!!!!”
I love your videos and I made at least 12 of your recipes. But I wouldn't eat that! 😂 The colour...😳 am I the only one who's weirded out when food isn't the colour it's "supposed to be" ? 😂😂😂
Haha, it's perfect for Halloween 🤣 But really, Ube is a wonderful flavor!
@@pockymonster01able you're definitely right about the Halloween part. But this just reminds me of the black burger from a few years ago. Maybe I'm just a picky eater 😂🙈
@@michellestella7477 The Black Burger is pure food colouring, but the ube is natural. Plus purple is a colour you find in food; worry if the food is blue. 🤣🤣🤣
@@MarkSeinIII black burger is originally charcoal, you'd know its food coloring if your poop is green
You over knead it
You are using the bread machine incorrectly.
I. CANNOT STAND THE ADS.
Maybe just REVIEW rather than COMPARE next time, it's less ingenuine and less awkward...
Ube is a Philippine product though.
Ube bread, ube ice cream, ube jam etc.
That's why I don't get why is it Japanese?
Is milk bread a Japanese cuisine? If it is, it'd make much more sense.
Yup milk bread is a Japanese recipe!
I think it's a combination of both. Milk bread is popular in Japan while ube flavoring is more popular in Phillipine. Ube is popular in many other asian countries though. In Indonesia, we use purple ube, taro, sweet potatoes etc. Yummy !
Oh my, Marion. I just cannot get past the extremely unappetizing purple colouring…I confess to losing interest quickly. Otherwise, I appreciate all your lessons.
Close your eyes and let your taste buds do the exploring. Ube is a wonderful flavor that can be added to different pastries and desserts.
While I saw the color and immediately thought "yum! Ube bread!" even before realizing that was what she uses in the recipe.
Dear, check your thyroid darling . 🥴💋
This looks most unappetising!
Just like how I look at Italian foods.
This is just a garbage promotion.
Obviously the shallow baking dish isn't going to be as tall, and you didn't proof either in a similar environment?
This is garbage, and just spamming youtube with paid promotions when you could just allow professional bakers to shine.
The bread maker takes up the same space as a stand mixer and you also still need to shape everything by hand anyways? This is a joke.
You also didn't scrape down the dough in the stand mixer multiple times, which anyone who knows anything about baking bread would have done. Of course it's not gonna have even gluten structure it was kneaded like crap. Unsubscribing from your channel.