I've baked this bread couple of times with and without egg whites and used only AP flour. Very rich, super soft and taste amazing!! One of the best breads I ever made! 👌🏼👌🏼
@@dannywu4583 Hi! Did you bake your bread? how it turned out? Every flour is different so you should always add the milk/water gradually and knead until you reach the correct consistency (Not dry, not too sticky), you might need less or more milk. If your dough is too sticky keep kneading it until you reach window-pane stage (10-15 mins) then it will become less sticky.
@@markgreer6585 Hello. Tbh I didn't see much difference except that the one with egg whites has less crumbs and the texture is a bit tighter which makes it easy to slice the bread. Otherwise, the bread tastes exactly the same with/without egg whites. I personally prefer the no egg whites version.
@@_salma4 Thanks so much. You may appreciate the response I got ChatGPT... Me: Does adding egg white to bread dough affect the dough? ChatGPT: "Yes, adding egg whites to bread dough can affect the dough in several ways: Texture: Egg whites contain proteins that can strengthen the gluten in the dough, resulting in a firmer, more elastic texture. Moisture: Egg whites contain a lot of water, which can make the dough more moist and tender. Flavor: Egg whites have a subtle flavor that can enhance the overall taste of the bread. However, it's important to note that adding egg whites to bread dough can also affect the rising time and final texture of the bread. Too much egg white can make the dough heavy and dense, while too little may not have any noticeable effect. It's best to follow a recipe that specifically calls for egg whites and to use them in the recommended amount to achieve the desired texture and flavor."
Wonderful!! You are back!! How lovely to see your new video and recipe. I just tried your Japanese milk bread recipe yesterday and it was wonderful. I can’t wait to try this one too!! So glad you are back!!
Always love all your recipes, you make them so clear and your videos are at the right speed. Thank you so much for generously sharing your baking experience with everyone and I enjoy learning from you so much.
Ok today I tried this recipe - Thank you Apron for always teaching us new methods of baking! - This recipe is NOT as easy as Apron illustrates it to be, that’s because she is an experienced baker. The dough is very very wet and elastic and you need to be able to handle a very sticky dough. I did have fun with the sticky dough and it actually brought me a smile “playing” with the stretchy and elasticity of the dough. A challenge indeed! I’m into my 1st proofing and can’t wait to see how it turns out, I think because if the wet n sticky dough it will produce a very soft n fluffy bread. Thank you once again Apron for your exciting recipes.
I am so happy to see new video from you pleas don’t be away for long time I keep waiting for your beautiful recipe you are the best one I follow because you are great cooker God bless you.
Thank you so much for sharing. All the hard work prepared this video. We love all your videos. Bake it tomorrow.🌸looking forward for more healthy bread or cookies. Once again, thank you so much 🙏
🤗🤗🙋♀️🙋♀️🙋♀️Hi Apron🙋♀️🙋♀️🙋♀️💟💜Glad to find news from you again🧸🧸😊😊Lovely bread... I have learnt to make bread from my Asian mates🤗🤗better than here in Europe😊😊Good luck further.. Happy plesant summer time for you 🙋♀️🙋♀️💜💟
Hi Apron good to see you and the lovely bread. I would like to try this recipe but in India it's quite difficult to get the baking pan like yours. Thank you ❣️
I am not saying it doesn't work, it does work, but I want to know why you add the yeast after you mixed other ingredients and give it a short rest. Usually, the yeast is added before, isn't it? Milk, yeast, sugar, salt, flour, and butter in that order. I just want to know the reason, if anyone could explain. Thank you.
I forgot i even subscribed to this channel 🗿 I think the first video that i watched was one where you were baking that pizza. Anyhow, i'm style pleasantly surprised by this video, that looks like a perfect loaf of bread. It's definitely going to go into my bucket list.
Coincido con el mensaje anterior, extrañaba tus exquisitas recetas, son extraordinaria, son de lujo, que bueno ver de nuevo sus videos, un abrazo desde Venezuela.
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
IM FROM INDONESIA...AND THIS THE BEST OF JAPANESE REALXING BREAD MAKING I SEEING WITH NO BACKSOUND
I've baked this bread couple of times with and without egg whites and used only AP flour. Very rich, super soft and taste amazing!! One of the best breads I ever made! 👌🏼👌🏼
I’m doing the same thing right now but when adding the milk mixture to the flour mine came out a lot more sticky and wet any tips?
@@dannywu4583 Hi! Did you bake your bread? how it turned out?
Every flour is different so you should always add the milk/water gradually and knead until you reach the correct consistency (Not dry, not too sticky), you might need less or more milk. If your dough is too sticky keep kneading it until you reach window-pane stage (10-15 mins) then it will become less sticky.
Salma: Did you find any benefit with the egg whites?
@@markgreer6585 Hello. Tbh I didn't see much difference except that the one with egg whites has less crumbs and the texture is a bit tighter which makes it easy to slice the bread. Otherwise, the bread tastes exactly the same with/without egg whites. I personally prefer the no egg whites version.
@@_salma4 Thanks so much. You may appreciate the response I got ChatGPT... Me: Does adding egg white to bread dough affect the dough?
ChatGPT:
"Yes, adding egg whites to bread dough can affect the dough in several ways:
Texture: Egg whites contain proteins that can strengthen the gluten in the dough, resulting in a firmer, more elastic texture.
Moisture: Egg whites contain a lot of water, which can make the dough more moist and tender.
Flavor: Egg whites have a subtle flavor that can enhance the overall taste of the bread.
However, it's important to note that adding egg whites to bread dough can also affect the rising time and final texture of the bread. Too much egg white can make the dough heavy and dense, while too little may not have any noticeable effect. It's best to follow a recipe that specifically calls for egg whites and to use them in the recommended amount to achieve the desired texture and flavor."
Really nice and smooth. Perfect cube bread, I will try your recipe for sure. Thank you and welcome back.
Woohoo, you are back! Always so awesome and inspiring video
This looks like the perfect bread ever. Can you make a measurement for a 20cm pan?
Спасибо, Шеф! Отлично выпечен хлеб! Суперрррр! 👍👍👍👍謝謝首長！優秀的烤麵包！超級棒！👍👍👍👍
Welcome back Apron! 😍Thank you always for sharing!💕
succeed at first attempt,very soft and fluffy! I have replaced full milk with almond meal to reduce the calorie.
Made this today even without cream it turned out superb,so tasty,thankyou.
Perfect ! So good to watch ur bakery Apron..glad u r back..
Thank you so much for sharing your new recipe with us 👍👍👍❤️
Wonderful!! You are back!! How lovely to see your new video and recipe. I just tried your Japanese milk bread recipe yesterday and it was wonderful. I can’t wait to try this one too!! So glad you are back!!
Hope you like it!
Always love all your recipes, you make them so clear and your videos are at the right speed. Thank you so much for generously sharing your baking experience with everyone and I enjoy learning from you so much.
Ok today I tried this recipe - Thank you Apron for always teaching us new methods of baking! - This recipe is NOT as easy as Apron illustrates it to be, that’s because she is an
experienced baker. The dough is very very wet and elastic and you need to be able to handle a very sticky dough. I did have fun with the sticky dough and it actually brought me a smile “playing” with the stretchy and elasticity of the dough. A challenge indeed! I’m into my 1st proofing and can’t wait to see how it turns out, I think because if the wet n sticky dough it will produce a very soft n fluffy bread. Thank you once again Apron for your exciting recipes.
I am so happy to see new video from you pleas don’t be away for long time I keep waiting for your beautiful recipe you are the best one I follow because you are great cooker God bless you.
Followed this and it was perfection 👌.
Thanks for sharing 👍
Absolutely amazing ❤️
No matter how hard I try I won’t be able to make it as perfect as you made 😔
Oh Apron you’re back👏🏻👏🏻 so lucky we’re. Welcome back
Very happy u are back! Love yr recipe so much
Thank you so much for sharing. All the hard work prepared this video. We love all your videos. Bake it tomorrow.🌸looking forward for more healthy bread or cookies. Once again, thank you so much 🙏
It's look yummy, thanks for your recipe
I really missed you,,, as always wonderful video❤️❤️
Today i follow your recipe.the best bread 👍👍thank q for the recipe
Wow🌹 so good to have you back
Glad you’re back !
Watching...thanks for sharing recipes🙏👍🤩
Horrraaaayyy.. finally you are back.. ♥️ to see you again..
Waw so soft bread.. thanks for the recipe
It's great to know that you are back 🥰👍
hi.. thank you for sharing..will give it a try.. take care n all the best
🤗🤗🙋♀️🙋♀️🙋♀️Hi Apron🙋♀️🙋♀️🙋♀️💟💜Glad to find news from you again🧸🧸😊😊Lovely bread... I have learnt to make bread from my Asian mates🤗🤗better than here in Europe😊😊Good luck further.. Happy plesant summer time for you 🙋♀️🙋♀️💜💟
우와..식빵이 너무 예뻐요..🙈🤎🤎🤎
really nice, and tastes very good with just butter..and bread slice..
Love using this bread for Japanese fruit sandos.
Welcome back, happy to see ur recipes🤗🤗
Looks good soft thanks for sharing
Looks so yummy
Well done Apron!👏 You're the best.
Welcome back!
Can anyone here explain why the yeast was added after the 1st kneading, instead of part of the flour?
I would like to know too😊
@@kellie88 It was probably done to let the dough rest and develop a little before fermentation starts.
Terima kasih sudah berbagi ilmunya Kak 🙏🙏
The bread looks so beautiful❤️
Hi Apron good to see you and the lovely bread. I would like to try this recipe but in India it's quite difficult to get the baking pan like yours. Thank you ❣️
It's easily available in Amazon
@@ammu2326 bonjour vous avez le lien où les références
北海道牛奶面包我昨天做了，我今天吃非常柔软湿润好吃，谢谢老师❤！
Lovely Milk Bread! 👍 Thank you!
Can you please share a link to the bread tin ?
Ja-Pan!!!
It looks delicious 😋🤤
wow❤❤❤ this bread is so beautiful
Thanks for sharing your recipe . Should I bake the bread with oven fan on or no fan needed for baking bread .
Absolutely amazing ❤
Welcome back 👍👍👍
Simplesmente um pão perfeito! E delicioso!
تسلم الايادي رائع جدا 👍❤️
miss u 💞 welcome back 👍
Wonderful ❤️ always like what u do amazing bake
Wonderfull! I love it!!!
Welcome back ☺️
Maaf pake bahasa indonesia saya . Saya baru pertama kali melihat bikin adonan roti gist nya mix ama garam dan butter ? Pasti ada alasan nya tq chef
Thank u 🥰❤️ pls also do Flat bread.
감사합니다.
I will try this recipe
missed your videos! hope you had a good break.
Ohhh, I need to try this bread, but I do not have that mold...
I am not saying it doesn't work, it does work, but I want to know why you add the yeast after you mixed other ingredients and give it a short rest. Usually, the yeast is added before, isn't it? Milk, yeast, sugar, salt, flour, and butter in that order. I just want to know the reason, if anyone could explain. Thank you.
😂😢😅😊🎉😂
😂😢😅😊🎉😂
😂😂😂😂😂😂😢😢😢😢😢😮😮😅😅😅😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😮😮😮😮😮😮😮😮😮😮😮😮😮😮😮🎉
😂😂😂😂😂😂😢😢😢😢😢😮😮😅😅😅😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😮😮😮😮😮😮😮😮😮😮😮😮😮😮😮🎉
Autolysis, that's why, but I don't know exactly
Aku suka banget dan aku dua kali ini bikin... 😋😋
I forgot i even subscribed to this channel 🗿
I think the first video that i watched was one where you were baking that pizza. Anyhow, i'm style pleasantly surprised by this video, that looks like a perfect loaf of bread. It's definitely going to go into my bucket list.
很喜歡你的麵包，一直觀看學習，但中文字幕沒有了！！？
Ben tornata!😘
Look very delicious 🤤😋 I love bread 🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞🍞
WELCOME APRON😍😍😍
素晴らしい❤️❤️🙏🏻
Thank you
Hi, what is the percentage using 450g mold? Thanks
Hi Apron kindly advise how long shall I knead by hand?
Marvellous! What about the size of the mould? Thanks a lot for sharing your wonderful recipes!
Fantastique ! Sublime !
Que velocidad utilizas en la batidora al hacer la masa del pan ??
Gracias por la receta 👏👏🤗
Too beautiful
Amazing 😍
Very Good. Beware, this dough is very soft and sticky so hand kneading is not generally recommended
Coincido con el mensaje anterior, extrañaba tus exquisitas recetas, son extraordinaria, son de lujo, que bueno ver de nuevo sus videos, un abrazo desde Venezuela.
Merci ! j'essaie demain !
Shokuban? Thank you for your video 📸
Aqui é do Brasil! Amo suas receitas.
Choix de pains différents.Plaisir de faire et de les manger
👍👍, thank you the recipe🙏🙏
I do not have the machine, if I knead by hand what should I pay attention to?
Unbelievable 😍
Beautiful ❤️
Amazing bread. 🧡
Thanks a lot 🙏
Good recipe 😋
Bravo👏 avez-vous les références du moules où le site pour l'acheter. 👍🔥👍
如果没有whipping cream 可以用包装fresh milk or full cream milk 吗
Just perfekt !
Excelente receta de pan ☕😋
hi u used both kitchenaid and SMEG stand mixer, may i know which u think is better? thanks a lot!!!
Hi Apron, how do I adjust this recipe so I can use it for a 450g mold? Thank you!!!
🤗Genial gracias 👌👏👏.
De regreso!!!
Sou do Brasil!!
Please advise if there is no whipping cream.. anything replacement?