As a nerdy person myself, I'm definitely digging the science explained behind bread baking. And the voice, the voice gentlemen, it's like watching a documentary. Love your intonation and pronunciation. Thanks very much for the enlightening video! I just started to make breads and this helps alot! Cheers
Hello Novita, Thank you so much for this awesome video with all the science behind each ingredient and step. I have made them 4 times now and each time I have added up to 30 grams more King Arthur Bread Flour because the dough felt too sticky. the buns came out awesome, but wonder if this extra flour is diminishing its ability to rise. I would like a little more rise i possible. Would love your comments. I do love the strong structure of the bread, and yet it doesn't taste bready. The flavor is the best so far of all the buns I have made. Thank you again .
Bread flour makes dough sticky to handle, so I'm not a fan of using it. But the end result is light and fluffy with good chewiness, so it's worth the effort. As a compromise, I combine half bread flour and half all-purpose flour; this makes the dough less sticky. When you added 30 g to the recipe, you decreased the hydration, hence you ended with a tighter crumb and denser bread. If I were you, I'd stick to the total flour weight in her recipe, but I'd replace the bread flour with all-purpose flour in the "final dough portion".
Saving this recipe for a future bake. One note about 1:1 yudane: I tried making it recently, but just had a really hard time mixing all the flour in fast enough before the water cooled too much, so I ended up with lots of dry flour bits throughout the mix. I also check with my meat thermometer after 1 minute of mixing, and most spots reached 55C or lower. The biggest issue is that the flour is room temp (if not cooler), and the ratio is high enough that the thermal mass almost immediately evens out the mix's temp to just around the 65C mark. One possible solution is to employ a technique used for making kinako - roast the flour in a dry pan, but with low enough heat that it reaches the 65C sweet spot. That way, the mix will even out at a higher temp, and you have a much longer window within which to mix the flour into the water. Another solution is to include the milk into the yudane. This means you lose the benefit of using the electric kettle, and heating the milk quickly without burning it makes the process more involved. However, once the milk-water mix is at 95C, you can dump the flour in and effectively have a 1:2 yudane. Plus, I've read that scalding your milk before adding it to dough denatures the proteins that would normally lead to a tighter crumb, but I haven't read enough studies to claim that confidently.
I have been baking breads for a few years now, and I discovered hamburger brioche buns with Tangzhong last year. I felt like trying a new recipe and I'm just amazed by all the technical stuff that you mention Seraphine, I'm an instant (yeast) fan!
Great information for making great buns with these two methods. In the future please introduce us the process of making Vietnamese banh mi with this method. Thanks for what you do.
Sem dúvidas esse é o melhor canal sobre panificação! É bem difícil encontrar esse tipo de conteúdo sobre panificação no Brasil, principalmente sobre o método tangzhong que na maioria das vezes é usado de forma duvidosa rsrs, mas graças a você eu aprendi a usar esse esse método com maestria
I would like to see the full recipe with the baking instructions in C and F degrees. Is there a way to find that on a website. I love listening to your knowledge and feel like I am learning so much. Thank you for your talent .
Looks incredible! Some small buns are exactly what I need. Can’t wait for the egg video. I’ve really been wondering what the amount of eggs in a recipe does to a dough, as I’ve been trying to perfect some donuts and have seen recipes call for anywhere to 1, all the way up to 6+ yolks, without any discernible reason in why there is so much variation. Thank you for the video!
Glad to hear you're looking forward to the next video! The effect of eggs on dough is indeed very interesting. For donut dough, there's definitely a very wide range of egg usage, this probably correlates to the intended softness, volume, and overall flavor of the donut. There's also a big variation in the individual effects of the yolk and white so it's a little complex.
@@NovitaListyani I was thinking if in that video you could add a dough that uses aquafaba instead of egg to see if it really works as an egg substitute. Thank you for your videos ૮ ˶ᵔ ᵕ ᵔ˶ ა
Actually I put the polish and tang Hmong in the fridge overnight and the polish doubled in size and the buns came out great! Thank you so much for the recipe. BTW, if I double the recipe should I also double the tangzhong and the polish as well?
Great Videos as always. One question, when determining the amount yeast to use in your polish preferment. Are you using a percentage based on the amount of flour in your polish or the total flour for the entire recipe?
Ok so this has been a journey. After I posted my comment about needing the extra flour in the final dough, I thought .....well maybe I didn't try this and that. So 5th try, I went back this afternoon and made the recipe again with the 150 gramsyou suggest in the final dough and they were the best yet. I got the oven spring and the elevation I wanted. They were less dense and just my favorite so far. Thank you Thank you.
I’m trying to make black buns, if I add charcoal powder do I need to adjust the hydration (ie. add more water/milk)? Or would it be too little to be significant?
This bread recipe has a hydration of about 70%, ideally a Tangzhong 20 bread has an optimal hydration of 71%. If you add 10% (Baker's percentage) of activated charcoal powder, it would be wise to push the hydration to a level a little above the optimal level, 72% for example.
Me encanta lo que haces! Saludos desde Venezuela. Me gusta emplear el tangzhong/yudane en panes de masa madre, quedan increíbles! Eres muy linda e inteligente。认识你我很高兴！
Hello! I am rather new to baking and after watching a few of your videos, I want to tell you how much I appreciate your explanations and education. I do have one question though (so far, bc I plan to make these this week). I keep reading about not putting your stand mixer on medium or even medium high and to keep it around 2, maybe a notch higher, otherwise you burn out the mixer. Is this just the manufacturer (Kitchen Aid) being extra cautious and others who bake as well? Or, will it really damage the mixer to use the dough hook on medium and medium high? Thank you so much!
hello, thank you for this amazing video, i am pizzailo and i know that the flour is very importante, what kind of flour do you use, i mean the force W or how many % of proteine for this hydratation? thank a lot for your time.
Have you tried Poolish + Japanese Yudane method ? I wonder if it gives better result, I know yudane method will give softer texture . Thank you for reading this and your reply. ❤
I followed your instructions to a t but the dough never rose. I can’t figure out what I did wrong. Should I have combined the yeast with the other liquid ingredients first?
I usually add water to a heated tray at the bottom of the oven after I put the bread in. I understand this stops the crust from getting too hard too quick before it rises. Is there a reason you don’t do this step? Thank you for your videos and raking the time to explain everything 😊
You can certainly do it, there would be little change to the bulk fermentation and proofing time, they might end up being shorter. As for the kneading, just knead for about 5 minutes or until it becomes cohesive, like in the video, and then add the butter, continue kneading until it reaches full gluten development, another 5-7 minutes, so overall, it's really just a longer version of using the machine.
Thanks resepnya kak...utk tangzhong ada yg perbandingan tepung dgn air 1 : 5 ....dan dj masak.samoe mengental ....apakah sama dgn yg kakak buat dlm resep ini ? .
Is the sugar in there for flavour, or for fuel to make the proofing go faster? I like to do cold ferments, mostly for flavour but also because I don’t have to babysit the dough so much. If I were to do a cold ferment with this recipe, if that’s even recommended, would you suggest leaving the sugar in or out?
The sugar percentage for this recipe is about 8% (baker's percentage), which is slightly higher than the 6% that has been shown to provide enough food for the instant yeast throughout the duration of the fermentation of about 3 hours long on the counter. So, if you'd like to cut down on the sugar, use 6% instead. As for cold fermentation, we did it for the tangzhong and poolish overnight. If you would like to cold ferment the final dough, it's better to keep the amount of sugar the same or reduce it to 6% as suggested, but I do reccomend you cut down on the instant yeast in the final dough, making sure it's low enough to prevent overfermentation.
Hmmm, in the description boxes of our videos on Tangzhong or Yudane, you can find links to some papers with more detailed descriptions on such a comparison. For example, from this paper: www.jstage.jst.go.jp/article/fstr/20/5/20_1071/_html/-char/en fig. 2 and fig.3 We try to focus on scientific experiments in our videos as they are capable of measuring the dough and resulting bread with sophisticated equipment and/or arranging a group of panelists to test the bread. In addition to that, scientists do such experiments in triplicate, at least, before giving us the most objective results. Since the results on Tangzhong/Yudane shelf life already widely available, we don't really see a need to repeat them, and we have mainly referred to the papers.
U are absolutely Amazing in teaching & performing & creating the Art of making any kind of bread so far & thank you for sharing your❤ knowledge 👌🙏 🫶 🌻 🌷 🌸 🌹 🥀 🌾🌿🍀🫒🫒🫒 Such a great Bread Master 🫶👏😘😍🥰
Hey, i do them every week twice. Almost to soft 😂 Do your burger buns wrinkle after 10-20min? I think they have an oven spring, and later relax, thats why they get wrinkled on top. How can i reduce this effect? Less water? thanks, love your vids
@@NovitaListyanithank you. Any idea why burger buns aren't steamed like artisan bread or scored? What prevents it from bursting like normal crusty bread? Thank you! 🎉
This recipe looks amazing, however some people in my family are allergic to eggs. Can you show this recipe with a substitute for eggs, please, it will be gratefully appreciated
This Burger Buns are looking so good. We are about to change our burger bun recipe for our shop. I would like to suggest this recipe to my friends. But I don't know how to calculate the amounts of ingredients. We may need to make 48 buns at a time. If you could help me with this calculation it would be awesome =) I would really like to try this for the shop. 🙏🏼
0.87*Milk = 39.15 g water of tangzhong = 50 g water of poolish = 50 g 0.18 butter = 1.8 g 0.74 egg = 33.3 g Total Water = 174.25 g Total Flour = 250 g Hydration = 100* 174.25/250 = 69.7%
I am not so sure I understand what you are trying to say. The amount of ingredients do not change. Dough hydration is calculated based on all the liquid in all the ingredients divided by the total flour. The calculation I wrote above based on water content in each ingredient, take milk, milk contains 87% of water, so 0.87*the weight of milk, and so on.
Se agrafece el videl, pero.....porqué habla tan rápido? Quien la apura tanto, tsmpico alcanzamos a leer a tiempo la traducción...pudo ser un excelente video.....una pena
Curious but when you guys develop a recipe do you use any standard recipe from somewhere to work off of based off research papers? Love the approach of science. I admittedly dont read many bread articles but sometimes of other stuff. For example: when you all are determining yield or quantity do you work backwards from the total dough weight and bakers %? 79.8g is very specific per bun 😅 For my variation I made it a 50% brioche and compensated for the additional water added to maintain the 69% hydration.
I've been watching (and loving!) your videos for a while now. One thing just hit me today: you use grams everywhere except for the yeast, which is in tsp. It just feels a little odd, especially given the strong scientific nature of your explanations. Anyhow, thanks for the tons of helpful info you are able to cram in each of your videos, while keeping them entertaining and accessible. Not an easy feat.
Any idea why my egg wash had slight cracking on the bread? My dough was nicely hydrated so not sure what leads to that sort of glaze misshap. Light cracks on the brown surface in places.
Best recipe for Light buns. Only recipe I have tried that achieves lightness without using chemical dough conditioners
As a nerdy person myself, I'm definitely digging the science explained behind bread baking.
And the voice, the voice gentlemen, it's like watching a documentary. Love your intonation and pronunciation.
Thanks very much for the enlightening video! I just started to make breads and this helps alot!
Cheers
thank you for using weight units for liquids. thank you thank you!!
Hello Novita,
Thank you so much for this awesome video with all the science behind each ingredient and step. I have made them 4 times now and each time I have added up to 30 grams more King Arthur Bread Flour because the dough felt too sticky. the buns came out awesome, but wonder if this extra flour is diminishing its ability to rise. I would like a little more rise i possible. Would love your comments. I do love the strong structure of the bread, and yet it doesn't taste bready. The flavor is the best so far of all the buns I have made. Thank you again .
Bread flour makes dough sticky to handle, so I'm not a fan of using it. But the end result is light and fluffy with good chewiness, so it's worth the effort. As a compromise, I combine half bread flour and half all-purpose flour; this makes the dough less sticky.
When you added 30 g to the recipe, you decreased the hydration, hence you ended with a tighter crumb and denser bread.
If I were you, I'd stick to the total flour weight in her recipe, but I'd replace the bread flour with all-purpose flour in the "final dough portion".
Amazing Videos. I been devouring all your bread content. Love how well you explain all the science behind it. Game changer
To day I made this. Buns came out very well. Thank you.
Such a great tip in making the extra triangle block!🤗First time I’ve visited your channel 🤩
Welcome!!
Great explanation and recipe. I have tried many burger bun recipes and this one is next... Thanks.....
Saving this recipe for a future bake. One note about 1:1 yudane: I tried making it recently, but just had a really hard time mixing all the flour in fast enough before the water cooled too much, so I ended up with lots of dry flour bits throughout the mix. I also check with my meat thermometer after 1 minute of mixing, and most spots reached 55C or lower.
The biggest issue is that the flour is room temp (if not cooler), and the ratio is high enough that the thermal mass almost immediately evens out the mix's temp to just around the 65C mark. One possible solution is to employ a technique used for making kinako - roast the flour in a dry pan, but with low enough heat that it reaches the 65C sweet spot. That way, the mix will even out at a higher temp, and you have a much longer window within which to mix the flour into the water.
Another solution is to include the milk into the yudane. This means you lose the benefit of using the electric kettle, and heating the milk quickly without burning it makes the process more involved. However, once the milk-water mix is at 95C, you can dump the flour in and effectively have a 1:2 yudane. Plus, I've read that scalding your milk before adding it to dough denatures the proteins that would normally lead to a tighter crumb, but I haven't read enough studies to claim that confidently.
A recipe that informs from the molecular level all the way to the biting. You are extremely thorough.
Now, I’m hungry. 👍🕊🌹🕊
Glad you enjoyed it!
This video was the perfect break from a hectic work day - and an assignment for tomorrow, thank you!
Thank you for your comment, glad you enjoyed the video!
I made them yesterday and they came out great. Love this recipe. Thanks
I have been baking breads for a few years now, and I discovered hamburger brioche buns with Tangzhong last year. I felt like trying a new recipe and I'm just amazed by all the technical stuff that you mention Seraphine, I'm an instant (yeast) fan!
Thanks!
You're amazing! I made them followed exactly your recipe, and they look, smell, and taste absolutely stunning!
Great information for making great buns with these two methods. In the future please introduce us the process of making Vietnamese banh mi with this method. Thanks for what you do.
Thanks for the suggestion!
Perfect timing for BBQ season here. I will be giving it a try this weekend. Thanks for your very professional videos.
Have fun!
Sem dúvidas esse é o melhor canal sobre panificação! É bem difícil encontrar esse tipo de conteúdo sobre panificação no Brasil, principalmente sobre o método tangzhong que na maioria das vezes é usado de forma duvidosa rsrs, mas graças a você eu aprendi a usar esse esse método com maestria
Que bom que gosta dos nossos vídeos. Muito obrigado.
@@NovitaListyani :)
I would like to see the full recipe with the baking instructions in C and F degrees. Is there a way to find that on a website.
I love listening to your knowledge and feel like I am learning so much. Thank you for your talent .
Thanks. At the moment we don't have any websites dedicated to baking yet. Feel free to ask any recipe questions here.
Looks incredible! Some small buns are exactly what I need. Can’t wait for the egg video. I’ve really been wondering what the amount of eggs in a recipe does to a dough, as I’ve been trying to perfect some donuts and have seen recipes call for anywhere to 1, all the way up to 6+ yolks, without any discernible reason in why there is so much variation. Thank you for the video!
Glad to hear you're looking forward to the next video! The effect of eggs on dough is indeed very interesting. For donut dough, there's definitely a very wide range of egg usage, this probably correlates to the intended softness, volume, and overall flavor of the donut. There's also a big variation in the individual effects of the yolk and white so it's a little complex.
@@NovitaListyani I was thinking if in that video you could add a dough that uses aquafaba instead of egg to see if it really works as an egg substitute. Thank you for your videos ૮ ˶ᵔ ᵕ ᵔ˶ ა
Actually I put the polish and tang Hmong in the fridge overnight and the polish doubled in size and the buns came out great! Thank you so much for the recipe. BTW, if I double the recipe should I also double the tangzhong and the polish as well?
Yes
Great Videos as always. One question, when determining the amount yeast to use in your polish preferment. Are you using a percentage based on the amount of flour in your polish or the total flour for the entire recipe?
Based on the amount of flour in the poolish.
Thanks for the video. One question, how would you sub sourdough starter for the yeast?
Ok so this has been a journey. After I posted my comment about needing the extra flour in the final dough, I thought .....well maybe I didn't try this and that. So 5th try, I went back this afternoon and made the recipe again with the 150 gramsyou suggest in the final dough and they were the best yet. I got the oven spring and the elevation I wanted. They were less dense and just my favorite so far. Thank you Thank you.
I’m trying to make black buns, if I add charcoal powder do I need to adjust the hydration (ie. add more water/milk)? Or would it be too little to be significant?
This bread recipe has a hydration of about 70%, ideally a Tangzhong 20 bread has an optimal hydration of 71%. If you add 10% (Baker's percentage) of activated charcoal powder, it would be wise to push the hydration to a level a little above the optimal level, 72% for example.
Thank you. I enjoyed the video very much. I will make bread, but I have a question: What is the weight of yeast in the two stages?
Wonderful video; can these be kept in the freezer? If so, any reccommendations for thawing?
Great recipe! Now if i want to make a double batch , when you double up the amount of the ingredients , do you double up the amount of yeast also
Me encanta lo que haces! Saludos desde Venezuela. Me gusta emplear el tangzhong/yudane en panes de masa madre, quedan increíbles! Eres muy linda e inteligente。认识你我很高兴！
¡Gracias!
Hello! I am rather new to baking and after watching a few of your videos, I want to tell you how much I appreciate your explanations and education. I do have one question though (so far, bc I plan to make these this week). I keep reading about not putting your stand mixer on medium or even medium high and to keep it around 2, maybe a notch higher, otherwise you burn out the mixer. Is this just the manufacturer (Kitchen Aid) being extra cautious and others who bake as well? Or, will it really damage the mixer to use the dough hook on medium and medium high? Thank you so much!
hello, thank you for this amazing video, i am pizzailo and i know that the flour is very importante, what kind of flour do you use, i mean the force W or how many % of proteine for this hydratation? thank a lot for your time.
The protein content of bread flour is around 12-13%
Have you tried Poolish + Japanese Yudane method ? I wonder if it gives better result, I know yudane method will give softer texture . Thank you for reading this and your reply. ❤
You may want to watch this video: th-cam.com/video/_mFYeiLzLpo/w-d-xo.html
Basically, there's no difference between Tangzhong and Yudane.
I followed your instructions to a t but the dough never rose. I can’t figure out what I did wrong. Should I have combined the yeast with the other liquid ingredients first?
Did u use hot water?
I usually add water to a heated tray at the bottom of the oven after I put the bread in. I understand this stops the crust from getting too hard too quick before it rises. Is there a reason you don’t do this step? Thank you for your videos and raking the time to explain everything 😊
I don't think you should do it for burger buns that are supposed to have a tender crust, but, say, for a crusty french baguette, yes.
Hi Seraphine if i double your recipe do i double the kneading time too?
No.
i hope your efforts get repaid, i love your channel !
Hi. Would you please give some further explanations for kneading by hand on this recipe? (e.g. method, proof time, etc.) Thanks a lot.
You can certainly do it, there would be little change to the bulk fermentation and proofing time, they might end up being shorter. As for the kneading, just knead for about 5 minutes or until it becomes cohesive, like in the video, and then add the butter, continue kneading until it reaches full gluten development, another 5-7 minutes, so overall, it's really just a longer version of using the machine.
Thanks resepnya kak...utk tangzhong ada yg perbandingan tepung dgn air 1 : 5 ....dan dj masak.samoe mengental ....apakah sama dgn yg kakak buat dlm resep ini ?
.
Nonton ini dulu ya: th-cam.com/video/_mFYeiLzLpo/w-d-xo.html
Ada subtitle bahasa Indonesianya. Di video itu dijelaskan Tangzhong 1:5 tidak disarankan.
Is the sugar in there for flavour, or for fuel to make the proofing go faster? I like to do cold ferments, mostly for flavour but also because I don’t have to babysit the dough so much. If I were to do a cold ferment with this recipe, if that’s even recommended, would you suggest leaving the sugar in or out?
The sugar percentage for this recipe is about 8% (baker's percentage), which is slightly higher than the 6% that has been shown to provide enough food for the instant yeast throughout the duration of the fermentation of about 3 hours long on the counter. So, if you'd like to cut down on the sugar, use 6% instead. As for cold fermentation, we did it for the tangzhong and poolish overnight.
If you would like to cold ferment the final dough, it's better to keep the amount of sugar the same or reduce it to 6% as suggested, but I do reccomend you cut down on the instant yeast in the final dough, making sure it's low enough to prevent overfermentation.
Hi. I am new to your channel. Do you have any videos comparing bread with and without tangzhong? I am interested in how it extends shelf life.
Hmmm, in the description boxes of our videos on Tangzhong or Yudane, you can find links to some papers with more detailed descriptions on such a comparison. For example, from this paper: www.jstage.jst.go.jp/article/fstr/20/5/20_1071/_html/-char/en
fig. 2 and fig.3
We try to focus on scientific experiments in our videos as they are capable of measuring the dough and resulting bread with sophisticated equipment and/or arranging a group of panelists to test the bread. In addition to that, scientists do such experiments in triplicate, at least, before giving us the most objective results. Since the results on Tangzhong/Yudane shelf life already widely available, we don't really see a need to repeat them, and we have mainly referred to the papers.
U are absolutely Amazing in teaching & performing & creating the Art of making any kind of bread so far & thank you for sharing your❤ knowledge 👌🙏 🫶 🌻 🌷 🌸 🌹 🥀 🌾🌿🍀🫒🫒🫒 Such a great Bread Master 🫶👏😘😍🥰
Hey, i do them every week twice. Almost to soft 😂 Do your burger buns wrinkle after 10-20min?
I think they have an oven spring, and later relax, thats why they get wrinkled on top. How can i reduce this effect? Less water?
thanks, love your vids
Hello, can you freeze them also?
I eat eggs however I don't like it in my bread recipes can this be made without eggs?
I follwed everything and when I went to mix it it turned into a liquid I had to put 4 cups of flour to get to look somewhat like dough
merci pour tout
What does milk water % replacement mean? Can you plesse cover the math on that bit confused
Milk Water Replacement = amount of milk / total hydration= 100*45/174.3 = 25.82%
@@NovitaListyanithank you. Any idea why burger buns aren't steamed like artisan bread or scored? What prevents it from bursting like normal crusty bread? Thank you! 🎉
This recipe looks amazing, however some people in my family are allergic to eggs. Can you show this recipe with a substitute for eggs, please, it will be gratefully appreciated
Watch this video th-cam.com/video/iPaBk4U33sM/w-d-xo.html for an eggless recipe.
This Burger Buns are looking so good. We are about to change our burger bun recipe for our shop. I would like to suggest this recipe to my friends. But I don't know how to calculate the amounts of ingredients. We may need to make 48 buns at a time. If you could help me with this calculation it would be awesome =) I would really like to try this for the shop. 🙏🏼
How is the math done to get the total hydration?
0.87*Milk = 39.15 g
water of tangzhong = 50 g
water of poolish = 50 g
0.18 butter = 1.8 g
0.74 egg = 33.3 g
Total Water = 174.25 g
Total Flour = 250 g
Hydration = 100* 174.25/250 = 69.7%
So, did the final dough weight measurements per ingredient change at the end?@@NovitaListyani
I am not so sure I understand what you are trying to say. The amount of ingredients do not change. Dough hydration is calculated based on all the liquid in all the ingredients divided by the total flour. The calculation I wrote above based on water content in each ingredient, take milk, milk contains 87% of water, so 0.87*the weight of milk, and so on.
Thank you! I understand completely now. @@NovitaListyani
Se agrafece el videl, pero.....porqué habla tan rápido? Quien la apura tanto, tsmpico alcanzamos a leer a tiempo la traducción...pudo ser un excelente video.....una pena
Curious but when you guys develop a recipe do you use any standard recipe from somewhere to work off of based off research papers? Love the approach of science. I admittedly dont read many bread articles but sometimes of other stuff. For example: when you all are determining yield or quantity do you work backwards from the total dough weight and bakers %? 79.8g is very specific per bun 😅
For my variation I made it a 50% brioche and compensated for the additional water added to maintain the 69% hydration.
You may want to watch this video:
th-cam.com/video/qdOHmdTTs24/w-d-xo.html
for the process of developing a recipe
I've been watching (and loving!) your videos for a while now. One thing just hit me today: you use grams everywhere except for the yeast, which is in tsp. It just feels a little odd, especially given the strong scientific nature of your explanations. Anyhow, thanks for the tons of helpful info you are able to cram in each of your videos, while keeping them entertaining and accessible. Not an easy feat.
Just edited the description, thank you for pointing it out 🙏
How can this video have just 356 likes? Including mine. YT has a weird crowd visiting.
Ada suara ayam berkokok
From 09:29 I can hear aliens watching your video.
Does the buttom burn normal
Took 3 hours to double in size during bulk fermentation 🤷🏼♂️
You ferment until it's ready not by a clock.
Hmmm, that's not tangzhong. 👎
th-cam.com/video/_mFYeiLzLpo/w-d-xo.html
If i double your recipe do i double kneading time too?
Any idea why my egg wash had slight cracking on the bread? My dough was nicely hydrated so not sure what leads to that sort of glaze misshap. Light cracks on the brown surface in places.