I like it your recipe very precised and easy to follow. I hope i have eagerness to bake again and do bread, cakes and pastries. I didn't have much time to do it lately 😐
The 60 minutes on your countertop should be used as a suggestion. If your kitchen is warm, start checking your dough at around 30 or 45 minutes from leaving it to proof. If it's cold (65F or less; 22C or less) then use a warm liquid (105-110F/ 39.5 - 42C) to get your dough started, and place it in your turned OFF oven with its LIGHT ON, and maybe with a SS bowl or pot with boiling water in it. My oven doesn't have a working light, so I turn it on briefly (about 10 mins at 375F, put a small stainless steel bowl on the oven floor, filled with boiling water, and put my trays in there with my proofing bread balls. After 45 mins I take them out, turn the oven on to start heating up to the right temp for the bread I'm baking, and set a timer for 10 to 15 mins. When it goes off, I know it's time to put the rolls in, I set another timer, this one for checking on the rolls. I check them, and either take them out, or set another timer for 5 more minutes. I do this until I figure they're ready. My Brioche Bread, the most I've ever made is a kg of dough (16 - 100g rolls) lasted 4 days, and I don't eat them because I can't eat eggs... 😂❤ What can I say, my son works a physically demanding job, and he loves my bread.
I know i can like your video before I even watch it till the end or before I even bake the buns... Definitely it wil be good. But sometimes it discourages me to bake as i am not patient enough to wait for the proofing time.... Dnt know if there are others like me... 🙄
If by wholemeal you mean whole wheat flour, yes you can. But you'll have to add a bit more liquid, like 1% more water per 100g if whole wheat flour, not milk. And that's because whole wheat flour absorbs more liquid than regular white wheat flour. Also, it usually has less gluten, unless you buy specifically high protein whole wheat flour. There are recipes especially created for whole wheat bread. Look for those because you'll have a much better experience making a tasty bread, than trying to adapt this one to something that might not taste that great. Good luck, and happy baking! ❤🥖
It can actually be used cold from the refrigerator. I don't warn mine up if I use my mixer. I find that Brioche dough warms up very well when I use it. Also, most kitchens are warn enough to make using cold milk, or cold tap water for that matter, acceptable. The only time you need to use warm liquids is when you're not sure if your yeast is still alive and you need to proof it.
The measurements of ingredients made me felt hard to make the dough. The only thing I like is brushing the dough with egg and milk to make it shiny after baking. I have to make this again and just modify the measurements of the ingredients. Thanks
Wow amazing i would love to try thanks fir sharing the recipe
Absolutely beautiful
Wow it looks so yummy and perfect preparation thankyou for sharing 😋👍👍👍
Thank you for sharing, it’s simple and tasty.
Bellissimi e soffici
Grazie per la ricetta 🥰
Terimakasih Resepnya Chef... 😊😍
Fluffy bun looks tempting 😍
It feels good... such squish.
Шикарные булочки!!! Спасибо за рецепт!!! Неприменно приготовлю.👍👍👍👍👍🌷
J'ai réalisé ses petites brioches,très moelleuse et délicieuse.merci pour la recette
Saludos desde Caracas - Venezuela!
Thank you Chef! Can’t wait to try this one, just looking at the pores if the bread I know it must be very good! Thank you for sharing!
Шикарные булочки! Спасибо! Удачи! 🌹
👍👍👍👍👍😋😋😋😋😋و صفة سهلة سريعة،ربنا يديك الصحة وطول العمر يارب 🙏💞
Excellent c ça les petits pains ou navettes brioches pour les fêtes, merci
Delicious Buns 😍😍😍😍👌👌👌👍👍👍👍
Belíssimos pães! Muito obrigada pela receita. Farei com certeza! 🌹❤️🙏🏼
I like it your recipe very precised and easy to follow. I hope i have eagerness to bake again and do bread, cakes and pastries. I didn't have much time to do it lately 😐
Buen día, saludos desde el Estado de México, hoy los preparo 😋
Yum! Try milkdough hokaido bread. Its so good!
Very delicious cake thank you for sharing 😍❤️
something tasty has arrived
Beautiful 😍
Looks good...Wil try
Love your bakking
Bellissimi, complimenti 😘
Marvelous!!
Amazing! 😋
Muito obrigada, tudo o que vc faz fica maravilhoso, certamente irei fazer❤️
OBRIGADA, PERFEITO! 😍😍
Gracias por tus recetas
Me salió perfectamente 😂
wow!! i love this bread thanks for receipe😍😍
Tried this today, its so soft and delicious! Always like your recipe, thank you for sharing 😊 ❤ 🙏
Как всегда отличный рецепт!!! Спасибо!
Que buena pinta, se ve delicioso 😋
Очаровательные булочки!
Как у Вас вкусно 😋👍🌷
Sangat lezat, salam dari Indonesia👍👍
Going to try this next weekend :) very tasty! Love your channel… I’m subscribed! 😀
This are my favorite buns 😊
Você molda os pãezinhos com uma perfeição e delicadeza que impressiona. Parabéns!!!
Que horror!
Идеальные булочки 👍👌😋🤗
Hello, really love ur recipes. I have a question. Can i use plain flour as bread flour is nt available in my country i think.
Hi, Yes you can. Happy Baking
wow looks so yummy 💯🥰💓
Yummy and perfect recipe 😋🌹
Nicely prepared 👌
Definitely wanna make this!😋❤️
What’s the size of your baking tray, and what brand? I like it!👍🏻😊
Que velocidad utilizas en la máquina para amasar??
Best n easy 👍👍🙏🌹
Замечательная выпечка! Спасибо!👍👍👍👍Wonderful baking! Thank you!👍👍
Perfeitos...deliciosos 😋☺👏👏
Fresh milk : me lookin at the goat outside my window and its looking right at me as well lol
Very nice 🌹🌹🌹👍👍👍
Very tempting, can’t wait to make them. Thanks for sharing amazing recipes all the time.😊😊
delicious
Daaayuum, so hungry
Maravillosos brioches. 😊✨
Fantastic but my buns never come this good
Gracias por el video.
جميله
Could you please advise what’s the proofing time required if I choose not to leave it in the fridge over night? Thanks
Hi, you can proof the dough at room temperature for 60 minutes or until the dough doubled in size. Happy Baking
@@Apronyoutube رائع 👍
The 60 minutes on your countertop should be used as a suggestion. If your kitchen is warm, start checking your dough at around 30 or 45 minutes from leaving it to proof. If it's cold (65F or less; 22C or less) then use a warm liquid (105-110F/ 39.5 - 42C) to get your dough started, and place it in your turned OFF oven with its LIGHT ON, and maybe with a SS bowl or pot with boiling water in it. My oven doesn't have a working light, so I turn it on briefly (about 10 mins at 375F, put a small stainless steel bowl on the oven floor, filled with boiling water, and put my trays in there with my proofing bread balls. After 45 mins I take them out, turn the oven on to start heating up to the right temp for the bread I'm baking, and set a timer for 10 to 15 mins. When it goes off, I know it's time to put the rolls in, I set another timer, this one for checking on the rolls. I check them, and either take them out, or set another timer for 5 more minutes. I do this until I figure they're ready. My Brioche Bread, the most I've ever made is a kg of dough (16 - 100g rolls) lasted 4 days, and I don't eat them because I can't eat eggs... 😂❤ What can I say, my son works a physically demanding job, and he loves my bread.
I know i can like your video before I even watch it till the end or before I even bake the buns... Definitely it wil be good.
But sometimes it discourages me to bake as i am not patient enough to wait for the proofing time....
Dnt know if there are others like me... 🙄
Love It
Suuuper.....
Yummy😋
May i know for how long the bun going to last after bake
Yummilicious and Delicious
ممكن اعرف كم سعة الكوب المستعنل
Can we use all purpose flour instead of bread flour
Hi, Yes you can. Happy Baking
From 3 of your brioche recipe which one is the closest to French Brioche.. ?
Beautiful 🥰🥰❤️❤️ so much cute 🥺🥰 perfect 💟❤️ super duper soft moist delicious 😋😋🤤😋🤤
Is cake flour and bread flour are same?
Can I use wholemeal flour? Organic eggs? Thank you.
If by wholemeal you mean whole wheat flour, yes you can. But you'll have to add a bit more liquid, like 1% more water per 100g if whole wheat flour, not milk. And that's because whole wheat flour absorbs more liquid than regular white wheat flour. Also, it usually has less gluten, unless you buy specifically high protein whole wheat flour.
There are recipes especially created for whole wheat bread. Look for those because you'll have a much better experience making a tasty bread, than trying to adapt this one to something that might not taste that great.
Good luck, and happy baking! ❤🥖
Thanks for using standard units...
Add butter in room temperature?
Can we use oil instead off butter?
Ottimooo
Sugar should be 1T or 2T?
مرحبا كوب زبدة ونصف كوب حليب ممكن جواب رجاء
ممكن توضيح مقدار البيض
非常感谢您的美食分享，若是能向从前那样，在影片的最后部分附加一个配料表总览就好了
请问是用常温奶吗 还是需要加热
It can actually be used cold from the refrigerator. I don't warn mine up if I use my mixer. I find that Brioche dough warms up very well when I use it. Also, most kitchens are warn enough to make using cold milk, or cold tap water for that matter, acceptable. The only time you need to use warm liquids is when you're not sure if your yeast is still alive and you need to proof it.
i can't see the quantity for milk.
❤❤❤❤❤
👌 🥰
👍😋😋👍😋😋
หวานมั้ย?❤❤
😍🤤🤤
👍❤️
Please tell me about the substitute I can use in place of egg
The measurements of ingredients made me felt hard to make the dough. The only thing I like is brushing the dough with egg and milk to make it shiny after baking. I have to make this again and just modify the measurements of the ingredients. Thanks
❤👌👋💥
❤👍.
Can't be instant yeast, that's dry yeast. How could be possible to be confused about it...
🥰🥰🍞
💪🏻💪🏻💪🏻🔝❤️❤️❤️
is this the most japan bakery in youtube made?
I am baker and confectionery student, monday is my practical exam.
Please share the replacement for eggs