免揉食谱简单很多 no knead recipe easy so much ♦ Yogood Glow Manuka Honey Muesli 冻糕穆兹利: invol.co/cl1wwbe »隔夜自溶法在普通冰箱4C, 不要超过12-15小时,。 »收藏方式：收在密封塑料带，室温可存留3天，冰库可存留一个月左右，要吃前解冻，即可保持原本柔软度。 »The overnight autolysis process should not exceed 12-15 hours in a normal fridge at 4C. »Storage Method: Store them in sealed plastic bag, at room temperature for 3 days, and the ice storage for about one month. Thaw before eating to maintain the original softness.
Hi dear, need ur advise..what happens using this recipe looks like the middle part still underbake? When I leave the dough to room temperature and start rolling I feel the dough is bit wet
Beware not to overproof your dough, this dough is actually a wet dough so that bread can be moist n soft. But beware not to overproof or tear the gluten when roll, or else they will collapse during baking n make it hard n wont be fluffy or cook well
@@iwen777 thank u much dear for ur tips! Maybe I overproof it, I only start rolling around 15 hours plus an hour at room temperature, the bread is like not baked and hard 😢 shall try again, love ur Jenny butter cookie recipe too! I tried twice bit I haven't get the piping part as good, difficult for me to pipe and bag keeps coming off 😅 but the cookies are good!
The flour I bought are loose packaging from cake ingredients shop, so no brand visible. Please find whole wheat flour with germs and bran texture as per video, also for high protein bread flour, please see back of packaging with protein content 13% as per video
You can search online, here is the pan I used, www.google.com/search?q=450g+loaf+pan+size+measurement&prmd=isnv&sxsrf=ALeKk02i-3R1J3ShRsILr4rlP3IY01bjuw:1606589387779&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjemIju86XtAhWKyjgGHS-nDYUQ_AUoAXoECA4QAQ&biw=360&bih=518#imgrc=akubWKp6rsP0qM
Hi Wendy～ 我之前做過兩次全麥土司麵包，做出來是你的一號二號作品的樣子🤦♀️和濕麵團戰鬥了幾十分鐘，非常狼狽，最後還發不到頂，只有50%大小，第二天又硬得像饅頭，真是心灰意冷。不過看了你這期視頻，又燃起了鬥志，趕緊網購了13%高粉，希望這次能成功～謝謝你的分享！可以請問你愛用的高粉和全麥粉是什麼牌子的嗎？
Hi Wendy..thank you so much for sharing your recipe with English subtitles. I've tried out omitting d muesli n its soft enough for my 80 yo mom. now baking again ..best regards
I learnt from a traditional baker who uses the traditional way of baking bread: fire stoves that for wholewheat bread to get fluffy usually some vital gluten is added to the flour to increase the protein content because protein percentage in wholemeal flour is very low. So you can try that next time when you want to increase your wholemeal flour ratio but you should know it will still yield a very dense dough when ratio of wholewheat increases.
I already tried that, also is harder to get pure gluten from market to just add into the mixture. So I still prefer this recipe and ratio to maintain soft fluffy texture
Thank you for your recipe! It is very healthy and looks easy to make, i definitely will try! Can I know the mold size you used to bake? I am not sure mine is bigger or smaller than yours.
免揉食谱简单很多 no knead recipe easy so much
♦ Yogood Glow Manuka Honey Muesli 冻糕穆兹利: invol.co/cl1wwbe
»隔夜自溶法在普通冰箱4C, 不要超过12-15小时,。
»收藏方式：收在密封塑料带，室温可存留3天，冰库可存留一个月左右，要吃前解冻，即可保持原本柔软度。
»The overnight autolysis process should not exceed 12-15 hours in a normal fridge at 4C.
»Storage Method: Store them in sealed plastic bag, at room temperature for 3 days, and the ice storage for about one month. Thaw before eating to maintain the original softness.
@@bluebirdy1774 you can try
烤面包和烤蛋糕我每次有开风扇去烤
@@maygiam3133 我没有噢，因为太快黑
@@maygiam3133 我没有，因为太快黑， 外面熟里面不熟
老师，请问如果单单使用高筋面粉做普通面包，也是可以用这个食谱份量吗 ？
Never had success with wholemeal gonna try your method! Thank you so much!!
Hi Wendy, nice recipe! Can I use dough hook and knead till butter incorporated, then put in fridge?
你這個視頻講得很好很詳細，我剛剛試做了，成功，很好吃，謝謝你的分享！
哇，恭喜成功，做了拍照来看
我自己攪錯了程序，但都可以做到出來還唔錯，又可拉絲，谢謝分享!
老師上次妳分享千層蛋撻皮我昨晚跟著妳一步一步的做，我不知如何把照片給妳看，真的好鬆脆又香甜，真的妳很好，我60歲冇牙都吃到，太感謝您，我會再學妳其他的分享，但是這個澳洲的，我不知到在香港那裏有賣，所以先看著和收藏，
哇，厉害，做了拍照来我的instagram/fb page messenger, links in description box
你是说yogood 吗？上网可以买噢
Hi dear,
The honey is a must or can omit ?
Honey must manuka or others also can ?
Hi master, may I know if I not add honey is okay? Because I do not have it at home. Thanks
U can replace with maple syrup or Condensed milk
@@iwen777 I see. Ok thanks Ms Iwen
Hi Iwen, checking if you have any recommendation of a real good and sharp load cutter?
Can I skip the egg wash for someone who is allergic with eggs?
Wendy為什麼不买個廚師機？會省很多力氣的😊
Do you mean to say leave the dough to autolyse overnight in the fridge for 12 to 15 hrs and not more ?
Yes. Not more, overproofing dough will have sour taste
Thank you
老师请问如果冰箱发酵大概10小时将有问题吗？
曲调歌声凄美 但蕴含人生真諦 啓發积极面对的勇气 感谢🌹 来自你们的鼓励和正能量！🎉❤ 定会转發分享与支持！加油！👍💪/ 新加坡
Can I know where did you buy the measuring liquid temp thermometer from?
I bought it from cake ingredients shop, you can buy it online too, called candy thermometer
@@iwen777 thank you. Will look for it.
@@janicey3450 great, hope you can try and send me photo
哇！赞赞赞！靓靓靓！这个我要学. 这个全麦的面粉，要注意什么？是不是bakery shop有得卖？我试过放冰箱发酵(没开到很冷)，第二天早晨看，整个面团死了，结果丢了. Wendy, 如果要做小份，应该怎样调整，不想失败，浪费材料，如调整麦粉和高筋面粉各100g, 总共200g, 牛奶和yeast, 应该放多少？谢谢你先.
一般卖的全麦面粉应该是低筋的，
高筋面粉一定要13%可以高噢。
隔夜冰箱4c不要超过15小时.
你可以把全部食谱减半噢
@@iwen777 Wendy, 再一次谢谢你无私的分享与实验. 🤗
@@alexyow9665 不客气，做了拍照来看
I can’t find high protein flour .Can I make it without it ? Or what can I use instead of it ?
Whole-wheat hi protein flour or just whole wheat all purpose flour ? Tq
老师，想请问你，如果没放入冰箱隔夜发酵，在室温发酵大概3-4小时后直接做造型，做第二次发酵然后烤可以吗？
那這個全麥是多少比例高筋麵粉是多少比例我每次做麵包都是飯趕快教教我吧
请问能否用sourdough starter? 需要用多少分量及水分如何调？谢谢
不好意思我没试过。
Hi.. 可以问下老师吗，我跟着你的食谱做了2次，都发不起！（伤心绝望）是因為冰箱的度数不够冷吗？第一次发了12小时，第二次做看到12个小时没什么反应就再等多2个小时。。也不发到好像老师做的！还是因为我揉得不够久？因為听到老师说不用揉久，我就只揉到没看见黄油，就放入冰箱了！希望得到老师指点。謝謝。。感恩。
Hi dear, need ur advise..what happens using this recipe looks like the middle part still underbake? When I leave the dough to room temperature and start rolling I feel the dough is bit wet
Beware not to overproof your dough, this dough is actually a wet dough so that bread can be moist n soft.
But beware not to overproof or tear the gluten when roll, or else they will collapse during baking n make it hard n wont be fluffy or cook well
@@iwen777 thank u much dear for ur tips! Maybe I overproof it, I only start rolling around 15 hours plus an hour at room temperature, the bread is like not baked and hard 😢 shall try again, love ur Jenny butter cookie recipe too! I tried twice bit I haven't get the piping part as good, difficult for me to pipe and bag keeps coming off 😅 but the cookies are good!
感謝這麼用心的測試，而且我一直想做健康好吃的全麥麵包，太感謝妳了🙏
不客气噢。我失败了，希望你们不用重复我的错误。加油噢。做了拍照来看
從冰箱取出來之後，不是很黏嗎？那為什麼妳的手都不會沾上麵團？
老师您好，如果想同时烤两支450克的这种面包，烘烤的时间要不要拉长？温度要不要提高？请指教，谢谢
請問老師，用無鹽奶油可以代替牛油嗎
Wendy, 我是新手🙏看到这食谱很有营养就试一试。但为什么我揉面团时揉了有15分钟都还没成团又很粘盆和手❓
Can show the packaging of the wheat flour and protein flour that you are using. Tks
The flour I bought are loose packaging from cake ingredients shop, so no brand visible. Please find whole wheat flour with germs and bran texture as per video, also for high protein bread flour, please see back of packaging with protein content 13% as per video
Can I use olive oil instead of butter??
感謝老師的精心教課程，非常棒, 还未去试做，只是看教程已经知道一定会做得好。妳的声音太好听了💓
😥😥
謝謝妳的分享，我己經做了2次，都很成功。如果我想做一半的麵包，是否就將分量除2。請指教。
哇，厉害的。做了拍照来看。。是的，除2,不过烤的时间要看你模具大小了
请问如果我不吃牛油的，那要用什么来代替呢？因为我看到你所有的蛋糕都放牛油。
请问老师面包烤好了，要放冰箱冷藏？可以耐多少天？谢谢
麥片吐司我自己喜歡可以妳們做好吃妳們著做甜甜
谢谢你，尝试做
想问一定要加蜜糖? 不加可以吗
今天收到了在拼多多上订购的展艺黑全麦粉，蛋白质含量居然高达14.1%！过两天就试做这款面包！
那么高吗？哈哈。应该很好制作。普通的全麦面粉低筋的
我想請問老師，我做老師的配方做了兩次都很好吃，但昨日把配方改成2倍想做兩條，結果從冰箱拿出來時，酒味就很重，而且烤完之後，酒味更明顯，想知道為什麼會這樣，謝謝老師
我也是，很想知道為什麻
请问老師,如果是单单只想做个全麦片面包,根据你的食谱,是200克的全麦面粉和200克的高筋面粉,不加muesli ,对吗？
也可以
如果没有蜂蜜和yogood那个，可以省略吗？
请问下,第一次发酵可以在室温下发酵一个小时吗或者发到兩倍大吗？谢谢
不能，要拉丝效果必须冰箱隔夜发酵噢。因为全麦面粉很难出面筋
如果不用牛油ˊ可改用別的植物油嗎？
可以
不管，先留言再認真的看老師的視頻。當你有wheat flour在抽屉等适合的视频又看到这个视频上线。真的足矣！
哈哈，谢谢你噢，赶快尝试
你好 请问如果用黑麦面粉代替可以吗?
不做吐司 做成餐包是否也可以呢?😄
黑麦粉我没尝试过噢。应该可以。
可以做餐包o
@@iwen777 感谢回答😍😍😍😍
@@eunice6674 不客气
請問我的高筋麵粉的蛋白質是4g可以用嗎？
刚巧面包机坏了，这个recipe来得真是合时！谢谢。
哈哈，是的，不要机器噢。做了拍照来看
iwen请问你的烤箱一共有几层呢。如果果我家的烤箱比较小，一共只有四层该怎么办❓
我的有5层，你就放中下层即可。
Hello. What is the difference between Whole Wheat and Wholemeal ? Thanks
Depends on country, at my place, wholemeal flour is also the same
请问能用atta flour吗？
Atta flour是什么?
老師你好，謝謝你的分享，請問我如果要做巧克力口味的全麥土司麵包，巧克力粉什麼時候加進去呢？謝謝
加面粉那里哦，可以取代一些即可
@@iwen777 謝謝🙏😊😊😊
请问用淸水代替牛奶吗？
请问你说的温牛奶是指温的纯牛奶吗
是的。不要超过40c牛奶
@@iwen777 请问一般做面包用到的牛奶是指全脂牛奶还是脱脂牛奶？还是两者皆可？
我终于知道你为什么用温牛奶发酵了…😄
你好，这个全麦粉。是你买这五种粉自己调配的吗？比例是1:1来调吗？谢谢🙏
不是，是买全麦面粉whole wheat flour.已经包装好的
可以出一款北海道牛奶吐司吗
hi 请问是不是全麦面粉没有那么粘呢？有用过高尽很粘手 想知道如何要13% 都是烘培店买的！
没有面包机 吐司模 蛋糕模具可以用嘛？
全麦面粉也很粘手。
要看包装后面，没有就问店员呀，说你要13%的/日本/新加坡高筋面粉。
可以用蛋糕摸，看你磨具尺寸来定
Can i just use bread flour?
Yes u can
谢谢你的食谱哦！我做了3次，3次都很成功，很好吃 😋😍🥰
Hi Wendy, can i know what is the measurement of the tin loaf L x H x W in cm or inches please cos i have a tin but unsure whether it is a 450 gm tin.
You can search online, here is the pan I used, www.google.com/search?q=450g+loaf+pan+size+measurement&prmd=isnv&sxsrf=ALeKk02i-3R1J3ShRsILr4rlP3IY01bjuw:1606589387779&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjemIju86XtAhWKyjgGHS-nDYUQ_AUoAXoECA4QAQ&biw=360&bih=518#imgrc=akubWKp6rsP0qM
TQ Wendy for your kind response.
@@siwchoochee9957 welcome, hope you can try and send me photo
@@siwchoochee9957 8inch x 4.5inch x 4inch Height
Hi Wendy～ 我之前做過兩次全麥土司麵包，做出來是你的一號二號作品的樣子🤦♀️和濕麵團戰鬥了幾十分鐘，非常狼狽，最後還發不到頂，只有50%大小，第二天又硬得像饅頭，真是心灰意冷。不過看了你這期視頻，又燃起了鬥志，趕緊網購了13%高粉，希望這次能成功～謝謝你的分享！可以請問你愛用的高粉和全麥粉是什麼牌子的嗎？
老师，请问转换用高筋面粉烤普通面包，也是可以使用这个相同配方份量吗 ？
你可以尝试，面包应该会更柔软
老師，可以用wholemeal粉嗎？这粉和wholewheat 有分别吗？谢谢🙏🏻
可以。如果有麦麸就是一样的
@@iwen777 谢谢你的回答
很松软。全麦也可以这么好吃！
是的。希望你尝试噢
等我的吐司吃完，我要试试看你的这个食谱。谢谢
我没有厨师机，也没有面包机，所以都是手揉做吐司🍞……这个食谱很吸引我，因为我喜欢吃全麦吐司，比较健康
@@landykhl 是的，我也是一样，没有机器，用手揉，这个最好
期待照片
你太棒了👍🏿已经成功做了德国沙饼干🍪！一定要试一下你这个全麦面包🥯先谢谢了🙏
谢谢你噢。希望你尝试做了拍照来看o
请问 牛油可以用橄榄油代替吗
可以尝试
请问老師这个麦片果这样可以最到
最到是什么意思?
沙巴没有这个Yogood包装
可以上shopee买噢。我把他们官方链接放在说明栏description box 和pin comment了
Hi Wendy..thank you so much for sharing your recipe with English subtitles. I've tried out omitting d muesli n its soft enough for my 80 yo mom. now baking again ..best regards
Wow great, but with muesli is even nicer. Please send photo after making
老师请问你用什么牌子酵母?
我的放到早上也是有酵母味很重, 不喜欢那个味道.
你的有放冰箱4c超过时间吗？有就会有酸味。多数烤后酵母味就会不见噢。没不见就是发酵过度了
我從冰箱拿出來，發現麵團變得很硬。為什麼？
好好吃的面包哦！好想 尝试做 .但是若没有吐司盒 可用 长方形的 蛋糕盒吗？
可以噢。只是如果很长面包就没那么高
@@iwen777 好的, 谢谢回复.
@@Steph-fw9go 不客气，做了拍照来看
谢谢你的分享😊好喜欢你的声音😘😀
谢谢你，尝试做噢
Hi, where can I buy whole wheat flour
Any cake ingredients shop
@@iwen777 Bob red Mill whole wheat flour ?
@@kohchongleng5136 oh whichever brand is ok, as long as it has whole grains in it
老師 請問可以用水來代替牛奶嗎？份量需要調整嗎？
用牛奶面团会更软噢
老師，沒有蜜糖，可用甚麽代替，份量多少？謝謝😜
可以用白糖，减少一点也可以。份量可以跟着自己喜欢的甜度来调噢。
@@iwen777 謝謝！
@@jackie108108 不客气
The much needed troubleshooting dealing with whole-wheat flour. Thank you for sharing such a valuable comparison and explanation.
Welcome hope you can try
Thanks! Tried out and i made it!! Yeah!
请问，如果不要放进冰箱发酵可以吗？
不建议噢。因为面团很粘手不建议用手揉面，放冰箱可以帮助面团自己自然揉面，也给面团足够时间建立面筋
Wow so good!!! I'm making this now.. I'm so excited ❤️❤️❤️😍😍😍😍
Oh wow great, pls send me photo after making
怎样买高筋面粉13%
Thank you so much, it's a really beautiful one.
老師；做了一个,高度不理想,可知是那里出错吗？
请看影片后面有说失败原因
请问一下，买全麦面粉的话，对蛋白质含量有要求吗？好像如果要做能拉丝的吐司，高筋面粉的蛋白质含量就要高于13%。
一般卖的全麦面粉是低筋的。
高筋面粉要求13%蛋白质像影片一样
iwen baking 好的，谢谢！
@@michaelsit7089 不客气，请做了拍照给我
我是新手，想学免揉巧克力吐司面包
好的加油哦，跟着影片一抹一样。你可以的
👍🏼昨天準備好今早烤的，很贊
哇厉害，做了拍照来看
老師，請問如不用蜜糖，如几多沙糖呢？
少些，你可以自行调整甜度
I learnt from a traditional baker who uses the traditional way of baking bread: fire stoves that for wholewheat bread to get fluffy usually some vital gluten is added to the flour to increase the protein content because protein percentage in wholemeal flour is very low. So you can try that next time when you want to increase your wholemeal flour ratio but you should know it will still yield a very dense dough when ratio of wholewheat increases.
I already tried that, also is harder to get pure gluten from market to just add into the mixture. So I still prefer this recipe and ratio to maintain soft fluffy texture
thank you,I will try your recipe
Great, pls send me photo after making
感謝您！很喜歡您介紹營養成份的部份！
谢谢你噢。希望你买来尝试噢。真的很好
我做了，不過失敗了。請問從冰箱取出，麵團完全沒有發到，是不是麵團要在室溫發酵了，才放冰箱冷藏呢？
Thank you for your recipe! It is very healthy and looks easy to make, i definitely will try! Can I know the mold size you used to bake? I am not sure mine is bigger or smaller than yours.
Welcome, hope you can try, here is the measurement, 8inch x 4.5inch x 4inch Height
@@iwen777 o
嗨！早上好🌈🌞好久不见哦😃来串门吃面包咯🤗🤗感谢分享😄🙏
哈哈，哈喽，赶快尝试o
@@iwen777 😅😅感谢您的分享🙏🌹🌹🌹💖💖🥂
@@soundofheartrelaxation652 不客气
@@iwen777 0
请问老师，一定要13%的高筋面粉吗？12%的可以吗？
可以尝试，不过13%筋性更好，发得更高，更蓬松
那老师用的是什么牌子的呢？我加附近的烘焙店买的最多也就是12%，没有到13%耶。那种premium bread flour是不是会更高呢？
Wao! Looks great and yummy, will try to make. Thank you for the recipe 😊
Wow great, pls make it and send. Me photo
揉了很多次。。。份量分配合适做法到位不需要放冰箱发酵。"八先"。。。😁
要手揉的话就要揉久些。
八先是什么?
我影片里指的是巴仙(%)percent
第一次做失败了。
冰箱拿出来回温时间超过了，之后继续做，休面不会醒发了😢
謝謝你很棒的分享。
不客气，希望你尝试噢。
按照你的方法做為什麼發不起來
我也是，我懷疑冰箱太冷🥶
老师放哮母吃时会有哮母味？你建意什么牌子哮母的比较不会这么重哮母味，还是有什么方法可以减轻它的味道
不要发酵过度就应该不会有酵母味噢。因为烤了后酵母里的酒精酸味就会蒸发没了，不会有酸味
谢谢噢😀，每次仔细的讲解和测试