Hi, Belinda, I followed your process, and my dough was very cold after 13 hours in the fridge. Before the first fermentation, the dough temperature was at 21C. Consequently, the first fermentation took extremely long time to complete. Does it make sense just to leave the dough in room temperature during the autolyze period for this recipe? Thanks.
Hi Belinda, trying to understand the video because I cant speak chinese and it's pretty clear except for 2 things: did you put the dough in the fridge after the 1st mixinh and for how long? Thank you!
Hi Belinda ! As I don't know your language , can you pls tell me what you did after wrapping the dough in the cover ? Did you left in fridge overnight ? Kindly reply :)
Sunny 🌞 Singapore 🇸🇬! Thank you for encouragement of this receipe suitable for our weather here! Me too learning to make breads since 3 months + ago, and finding a receipe suitable for weather in Singapore 🇸🇬! Warm Greetings ! 😋
Hi Belinda, I followed your recipe. The bread turns out perfect but why is it that mine is not flat when the cover is opened. Is still 3 "bumps"? I tried baking twice n the result is still the same.
Belinda, do you have a low GI bread recipe? My family members are diabetic and wanting to bake some healthy low sugar, low GI bread for them. Thank you.
@@belindachen0229 hi belinda.. I have tried your recipe.. It taste so nice and stay soft for many days.. Thanks for sharing the recipe.. I am making it again tonight, this time doubling up the recipe. Haha! Wish me luck in kneading it..
不知道Belinda还看得到我这个评论不！是你的老粉，最近一直做面包都失败，只有你这个方子成功了！！看来还是不能偷懒免揉啊！揉面也不是太难，你都说的很清楚。真的非常感谢啊啊啊啊！
谢谢美女教导，我跟着妳的做法手揉白吐司，学做了2次了，都成功，家人都说吐司松软，非常好吃，我做的非常开心，谢谢妳👍👏😋❤️
好吃
不是很专业的美食博主，却做出了能媲美美食博主的美食！不得不由衷的佩服！🍞👍
谢谢🤣🤣
@@belindachen0229 的
真的好感谢，以前用过水合法效果一般，关键是要放冰箱冷藏！冷藏一天不仅容易出膜，还解决了打面团的过程中容易温度过高的问题！我只用了15分钟就打出了很好的面团，激动得要哭了！以前要打一个小时，一直盯着厨师机工作，还要给厨师机降温，也没有打出过这么好的面团！
👍🏻👍🏻哇！好棒！！❤️❤️
講解很清楚，不厭其煩地示範和分享，很棒，謝謝您
我是越南人，每次看到你发上的视频都迫不及待地去看，看得津津有味的样子。我也是一个在学汉语的人，你的视频对我真的有很大的帮助。谢谢
💕💕
謝謝分享!看視頻享受明眸皓齒的美麗姑娘成功作品的喜悅一樣很療癒!
🥰🥰
Hi, Belinda, I followed your process, and my dough was very cold after 13 hours in the fridge. Before the first fermentation, the dough temperature was at 21C. Consequently, the first fermentation took extremely long time to complete. Does it make sense just to leave the dough in room temperature during the autolyze period for this recipe? Thanks.
Hi Belinda, big thank you. I tried your recipe and it turned out so great, soft and i love the texture and taste.
thank you for sharing.
♥️♥️♥️so happy to hear!!
can i use instant yeast instead? following same method?
做法簡單又明聊:動作細膩能快速學習，很棒喔！
🥰🥰
請問如果麵團不過夜 應該靜置冰箱幾小時
Wow宜家的那个泡茶的可以这么用！好聪明！
哈哈！看淘宝学的🤣🤣
To ferment have to keep in the fridge how long?
跟著一起做⋯成功
放隔夜也軟Q好吃😋
😍😍🙌🙌🙌
哇!不是專業的也做的這麼成功呀？真厲害。感謝分享
💕💕
因为搜手揉吐司搜到了Belinda的频道 结果中毒了一样一口气连着看了一个星期看完了几乎所有vlog哈哈 最近也在自己的上一期vlog里面试了这个方子然后就回来给Belinda点一个大大的赞！真的好吃而且可以拉丝诶～对于没有厨师机的苦手来说真的是太棒了～爱你！
哈哈哈💕💕💕
恭喜妳又做出令妳妳滿意的吐司了，烘焙這條路真的會是條不歸路、是個不小的坑，道具及材料總是買不完，之前很常去日本，總會去道具街或是大街小巷中扛一些烤模回家，尤其特別著迷於千代田！有段時間熱衷於烘烤，每天幾乎總在出爐，做得比吃得還多，吃到小孩及先生都投降了！😄我想跟妳分享一位老師的部落格，依她的配方比例成品完成度極高，她將配方比例及操作完全無私的分享，她也同時將作品放置在TH-cam 並說明如何操作，妳可參考看看～最近我已暫時不再做烘焙了，因為在減醣，也把器具都打包收起來了，所以～看到妳在操作麵包就覺得很療癒！加油💪caroleasylife.blogspot.com/search/label/..%E9%BA%B5%E5%8C%85%3A%3A%E6%B0%B4%E5%90%88%E6%8A%98%E7%96%8A%E9%BA%B5%E5%8C%85
谢谢👍🏻👍🏻
撕面包那里 太疗愈了~ 脑补热气从里面跑出来
RAINOLOGY 嘿嘿嘿！就为了那几秒钟！！😍
您好，请问这个面包放进冰箱里过了几天会变硬吗？谢谢 :)
冷冻的话不会的～
Thanks! It's reallly really successful and it's the first time I made bread that is both good tasting and good texture
👍🏻👍🏻👍🏻
想问可以用厨师机操作吗？🤣因为之前用手揉 现在有厨师机了 想试试😍
必须给Belinda 大大的赞
💕💕💕
請問一定要麵包粉嗎?如果是普通麵粉是用高中低筋?
请问面粉用那个牌子的好呢？
Belinda chen 你好！谢谢你的分享做面包的程序，我学做了面包很软很好吃，只是有个问题: 我的面包烘好了只到80分，脱模后又缩回去了。
Hi Belinda, trying to understand the video because I cant speak chinese and it's pretty clear except for 2 things: did you put the dough in the fridge after the 1st mixinh and for how long? Thank you!
4 hours to 3 days all okay👍🏻
水合法超级安利呀，疫情在家试了很多方子，水合法最适合手揉了，没有机器也能做面包啦
👍🏻👍🏻是滴是滴！
Hi Belinda ! As I don't know your language , can you pls tell me what you did after wrapping the dough in the cover ? Did you left in fridge overnight ? Kindly reply :)
Ya she did leave the dough in fridge overnight, or u need to leave the dough in fridge for at least 4 hours
@@pandaa3627 Thank you very much for your reply :)
@@priyasathish1056 no worries 😉
@@pandaa3627
你能总结一下拉丝最重要的是什么部分呢
看你的視頻會有紓壓的感覺⋯⋯像鄰家姐妹般，喜歡你
谢谢💕💕
请问漂亮的老师，因我是个新手你說面团放进冷藏，是否放进冰凍肉类的那格，謝謝🙏
放在蔬菜那层～ 不是冰冻
阳光的笑容，讲解也很细致，有几分像是桥桥妈。
博主,我的面团最后发酵非常不理想是什么原因呢😅
很详细的教程👍 做面包真的需要好多耐心....
是的🤣
能虛心，有耐心，很溫柔的太太真幸福！！！
非常欣賞！！！
@@belindachen0229 娶到你的男人真幸福！
以前试过 没成功 看了你的视频 打算再试试
👍🏼👍🏼👍🏼
Finally get down to trying your recipe! Out of my 4 bread baking experiences 😅, this is by far the best for Singapore humidity level. Good one...
Sunny 🌞 Singapore 🇸🇬! Thank you for encouragement of this receipe suitable for our weather here! Me too learning to make breads since 3 months + ago, and finding a receipe suitable for weather in Singapore 🇸🇬! Warm Greetings ! 😋
感觉含水量好高啊，我用110克牛奶,其他配方都一样，同在新加坡，下次试试你的配方
是的～ 比较黏哈哈 110克牛奶也可以吗🤣🤣 下次我也试试
Belinda Chen 是的，我今天也做了你的方子，还是觉得牛奶的比较香，单吃就很好吃了😋你可以试试换成110毫升牛奶、黄油30克，其他不变。
Thank you for your recipe. 用了你的食谱,终于成功了。讚！
🥰🥰🥰👍🏻👍🏻👍🏻
blinda可以出一起你如何剪辑视频的分享吗 觉得你剪辑的好有效率
哈哈哈🤣 剪多了就快啦
想请问一下如果面包模是900克容量 那是这个的配方的一倍吗 还有 要事先混合了所有粉类搅拌成团后 酵母过后再放？
可以用两倍，不过会比较难揉，酵母揉面之前再放～
我发酵一倍大之后用手指按下去面团粘手？為什麼呢？是水多了吗？
请问是否可用食用油
我今天试做了 很成功 很好吃
谢谢你的食谱❤
请问放进烤箱发肖是只需要热水吗？不需要把烤箱弄热？
是的～ 只需要30度左右的温度，如果开烤箱会太高了
好的！谢谢你！希望会成功
能不能做一期介绍一下你的厨房台面如何收纳的？我很喜欢你的厨房。
好的～ 之后会介绍的
Hey Belinda.. Can i use all purpose flour for your recipe? 😅
Thank u for such a detailed video. I'm a noob and I'm successful on the first try. Thank you!!!!!
Hi, can I ask where did you buy your bread knife?
请问如果我要加奶粉的话可以在什么时候加呢？是不是放隔夜前的步骤
和面粉一起加～
很详细..谢谢..做面包真的要很有耐心，但喜欢也是值得
R u using unsalted butter?
The bread is really soft. Great recipe! Thanks for sharing!
🥰🥰u r welcom
謝謝靚女，相當好，我會嘗試做👍😄
Hi Belinda, I followed your recipe. The bread turns out perfect but why is it that mine is not flat when the cover is opened. Is still 3 "bumps"? I tried baking twice n the result is still the same.
I guess 2nd fermentation too short
昨天做了一次很成功 只是形状烤出来 他不是满的🤣今天在弄一次🥰这个食谱蛮简单的
💕💕可能是发酵不够时间哦～
@@belindachen0229 好的哦 谢谢回复🥰
請問如果我想做水合法作法的奶油奶酪吐司，奶油奶酪是放在哪一個步驟呢？
跟着做了吐司好柔软!! 谢谢你!!
❤️❤️❤️👍🏻👍🏻好棒！
你好！你做得吐司好靚，我跟著你步驟做為何會收腰？
拿出来要马上取出来放凉～ 也可能是烤的温度和时间的问题
謝謝教學 請問冰箱取出後 可以用機器揉麵團嗎 如果可以大約要揉多久時間 謝謝回覆
请问可用麵包机打粉吗？谢谢
黃油是無鹽嗎
是哦～
Belinda, do you have a low GI bread recipe? My family members are diabetic and wanting to bake some healthy low sugar, low GI bread for them. Thank you.
Sorry i havent try any of that yet😅
在第一次揉好面放入塑料袋前，在塑料袋里滴入几滴油，然后将袋子揉几下，让油比较均匀的分布，再将面团放入胶袋，次日面团就容易倒出来了，也不会影响面团的发酵。
👍🏻👍🏻👍🏻谢谢
謝謝妳詳細的說明
請問，食譜中的水可以用牛奶替代嗎？ 謝謝
可以的～
Belinda Chen 謝謝
哦，对了。。。你用的黄油是无盐的吗？
為什麼沒為什麼沒有加雞蛋呢
请问黄油可以换成煮饭的油吗
最好不要哦～
請問水可替換成鮮奶嗎？
可以的～
能不能出一个用mixer版本的😬
roughly how long did you take to knead the dough? thanks!
吐司盒什么尺寸呀
想问一下面包模具有多大?
450g的～
謝謝你，之前看過很多教學但都不成功，看完你的片我按著做，完美！🙇♀️🙇♀️🙇♀️🙇♀️很鬆軟！
👍🏻👍🏻👍🏻好棒！！
请问没有吐司模具可以用其他模具做吗？
可以尝试哦，但是要注意观察它别烤焦了
请问你的吐司盒子是什么品牌的呢？望回复 谢谢
Chefmade
@@belindachen0229 谢谢回复
Can I use all purpose flour for your recipe?
No.
Pls try to use bread flour, they have different amount of protein
@@belindachen0229 hi belinda.. I have tried your recipe.. It taste so nice and stay soft for many days.. Thanks for sharing the recipe.. I am making it again tonight, this time doubling up the recipe. Haha! Wish me luck in kneading it..
淡妆很漂亮
Love the yellow tulips on your counter top💖😀very clear guidance n explanation 👍🏼will try your method.
❤️❤️
我的面团有揉出膜了的 可是为什么还是烤不蛮模呢？
可能是酵母的问题～
你好,想請教吃不完的吐司如何處理？
冷冻起来～
@@belindachen0229 冷冻起來是切開一片一片放冰箱？那吃時如何處理？
切片或者整个一起冻都可以，吃的时候提前一晚上拿出来回温就好啦～
@@belindachen0229 是吃時前一晚取出來放在室温嗎？那吃時還要翻熱嗎？
hello, 想请问为什么我的面团发酵后戳洞会回缩吗?
发过啦～ 时间太久
@@belindachen0229 Oops 原来 谢谢你哦
请问酵母需要耐高糖的吗
来了来了，看Belinda做了这么多次终于可以get同款啦😋
嘿嘿嘿！做起来！💕
請問要改成鮮奶比例怎麼調呢?
可以直接换成鲜奶，也可以稍微多放一丁点，牛奶含水量低一点
想知道桌上有罐瓶子里是什么吗？谢谢你
香薰～
Hi Belinda, nice toast bread, can I check what brand of yeast do you use?
I’m using baker’s dry yeast, got it from ntuc :)
谢谢。
想请问一下，吃不完的面包冷冻后要怎么烤？温度和时间分别是多少？
我一般是提前一天隔夜常温解冻，如果早上直接烤的话，可以直接用吐司炉烤，几分钟就好了
@@belindachen0229 好的，谢谢解答~~
你很像裴勇俊的老婆，不过妳比她漂亮多了，你很用心做面包，希望多看你做面包的视频，谢々
做的很棒， 教學很仔細 ，謝謝分享
感覺到你的誠意，謝謝。
🥰🥰
如果不分成三份直接放烤模可以嗎？因為我是要做造型吐司的😁
可以的～
Hi Belinda, 想问下如果我想做紫薯吐司可以用这个方法吗? 紫薯泥几时放?
可以最后整形的时候夹在里面～
好佩服你叻！真棒👍 我打算丢进kitchen aid去完成😂
哈哈哈哈哈🤣🤣
可以試試加10-20g橄欖油
不会有很重的味道吗😂
其他豆類油都行
你真的是好有耐心啊，我不行，我连看我的mixer揉，我都急死了哈哈。
哈哈哈哈哈哈🤣🤣🤣🤣
为什么我也一样的感觉…不喜欢手粘起来的感觉
This year there is serious flooding in China, my hometown in the south(GuangDong) was hit badly. Is your family in Chong Qing ok?
My family is in Changsha, it’s not too bad there. Hope your family is safe!❤️
请问按你的方法可以用厨师机揉面吗？配方用量需要改变吗？
当然可以的～ 不需要改哦
谢谢妳很用心的示范土司作法，这土司真的好👍🏻。
Hello! Love ur vlogs! Can i replace white sugar with raw or brown sugar? Thanks for sharing!
the sweetness is different but feel free to try!
You little master here 😘