Recipe(Eng recipe &中文食譜） Recipe: Dough 220g*4 All purpose flour 500g Salt 8g Room temperature Water 380g Instant yeast 4 g Bake Temperature : 220°C (or 428°F) 32～35 minutes 食譜： 麵團220克*4個 中筋麵粉 500克 鹽 8克 室溫水380克 幹酵母4克 烘烤溫度： 220°C （或428°F） 32～35分鐘

@chunlan921poon9

2 жыл бұрын

: 孔急1iIf个入

@user-iq6et3pt9y

Жыл бұрын

感謝妳的付出

@anitaemily8350

Жыл бұрын

請問是上下火220度嗎？

@aliskitchen

Жыл бұрын

您好，是的，上下火，請提前充分預熱烤箱15分鐘以上，讓麵包有足夠高溫來快速膨脹。🥰💖

@anitaemily8350

Жыл бұрын

@@aliskitchen 您好，烤箱預熱也是上下火220度嗎？預熱15-20分鍾？不好意思，我是新手，剛學，所以問的問題很淺！謝謝您的回覆，感恩！

從來沒做過麵包，跟著這個教程一次就成功了！太謝謝阿栗啦～ 要再繼續跟著阿栗做別的麵包了🥰❤️

@aliskitchen

Жыл бұрын

👍🤗🌹💖好開心看到您的好消息！ 感恩分享這份快樂給我們，以後咱們一起快樂烘焙！阿栗會繼續努力分享！😋🌸🍞🍀🥨🥖🍞

很喜歡妳過程加插休息花朵片段,也另我跟着做包時知道停一停再看, 已成功做法棍,非常多謝妳的教導!

@aliskitchen

2 жыл бұрын

謝謝您，🙏🤗我就是做麵包中間休息，就家裡花園看看花花草草，特別美的時候也很想和大家分享這個瞬間。好心情可以正在做的讓麵包和食物更加好吃，這是我個人暗自認為的呢。🤝😍🌹🙏💖👍😋😋

It looks Yummy ! Thank you for sharing this recipe Ali.

製作法棍麵包的方法好巧妙啊！ 我要把法棍切片後抹上牛油和蒜蓉一起烤或者用鍋煎至金黃來吃，感覺自己就是神仙了😋😋😋

@aliskitchen

2 жыл бұрын

很喜歡配上黃油煎一下，或者烤一下，這滋味太美妙了！😘😋

Made these today. Afer many attempts, got this receipe which is very very good. My baguettes ame out super. Soft from inside and crispy from outside. I baked them for around 18 mins at 425 C . My oven is conventional. I used Unbleached All - Pupose flour. Next attempt I will try with Bread flour. Thank you so much for the receipe.

看起来很好吃,色香味具全.棒! 谢谢分享! 为您点赞!

@aliskitchen

Жыл бұрын

感謝您的厚爱与留言点赞！ 阿栗很高兴能与您分享！ 🙏🥰💖🌹🌸🍀♥️

謝謝您，啊栗老師，今天做了4條法棍，很成功，沒加糖，但吃起來有甜味，很健康的配方，感恩您。

@aliskitchen

Жыл бұрын

👍👍🤗🤗🌹🌹💖💖 好棒呀！ 很開心看到您的好消息！感謝分享這份快樂給我，感謝回饋！ 您能吃到的甜味，來自於麥子天然的香氣和自然味道。法棍原始樸素的滋味，真是讓愛它懂它的人會越來越著迷。

@user-qr4li3nb1m

Жыл бұрын

啊栗老師，想請教您，我家人喜歡吃法棍，時常去福利店買法棍來吃，家人說我今天做的法棍好吃，但外皮有點太硬，是我烤的溫度太高，還是烤太久呢？（烤溫220度烤35分），請教啊栗老師，我哪裡須改進呢？請啊栗老師指導，感恩您。

@aliskitchen

Жыл бұрын

@@user-qr4li3nb1m 您好，我想這和烘烤時間溫度有一點關係，每家烤箱會火力大小和脾氣有區別，您可以試著調整烘烤時間和溫度。 如果外面商業烘烤法棍，一般用到的是商業的平層大烤箱，爐溫穩定，加上烤箱內可以打蒸氣，和烘焙石板的運用，能讓法棍短時間快速完成烘烤，且在入爐時具備一定濕度，這些我們家庭烤箱有些是很難做到。 如果您喜歡常烤法棍或法式麵包，家庭烤箱可以考慮添置烘焙石板，和烘焙石，這樣能改善一些。

@user-qr4li3nb1m

Жыл бұрын

@@aliskitchen 啊栗老師，感恩您的解答，和建議，謝謝您。

@aliskitchen

Жыл бұрын

@@user-qr4li3nb1m 不客氣，很高興與您分享呢。🤗🌹💖🌸

妳太優秀了，我一定會用妳的食譜做做看，感恩妳

@aliskitchen

Жыл бұрын

感謝您對阿栗食譜的喜愛！ 十分感恩您的留言與鼓勵！🙏🙏🤗🤗💖💖🌹🌹🍀🍀

It's a long process but the result is awesome ! Thanks for sharing !

@aliskitchen

2 жыл бұрын

Thank you for comment! I’m happy that you like my video! 🥰🥰

好多謝 🙏，❤ 今天試做了，很滿意，！

@aliskitchen

Жыл бұрын

👍👍🤗🤗🌹💖🍀💞 感謝您分享與反饋這個好消息！ 阿栗好開心與您分享。

Love watching and learning more! Thanks 🇺🇸

@aliskitchen

Жыл бұрын

Thank you so much for supporting and liking! I’m happy you feel you learned something with the recipe I made🥰🥰❤️❤️

Looks so easy and delicious 🤤

看起來好美味 做法也簡單 也不必隔夜發酵 更不用準備其它不常用到的工具👍

@aliskitchen

Жыл бұрын

謝謝您的喜愛！阿栗很高興與您分享這個實用美味的食譜！ 🥰💖🙏

@sophiakirch114

4 ай бұрын

隔夜发酵是因为想早上做来当早饭吃，又不想起太早而已

Thx for sharing this recipe. I put too much leaven for making bread, it was too sticky to shape the sourdough bread and failed yesterday. Today I added much more flour to the sourdough that left over from a previous batch. It's quite successful to make the baguette this time! Simply spread it with butter, super yummy...

@aliskitchen

2 жыл бұрын

🤗👍🥰💖Thank you so much for sharing your message, I am so happy for your delicious bread! Thanks for your feedback! Best wishes to you!

@novinayung

Жыл бұрын

Can we prepare the dough in the night and bake only in the morning?

好美好美，周末就做

@aliskitchen

2 жыл бұрын

謝謝您的喜愛與美讚。週末愉快！🙏🤗🌹💖

I give you a 100 like because all your recipes are excellent.

你這視頻做得太成功了😊

@aliskitchen

2 жыл бұрын

🙏🤗💖🌹非常感謝您的喜愛，美讚與留言！我會接著努力，製作更多更棒的視頻和大家分享。💪☘️🌹💖🙏

感謝分享 ! 😊🙃😉🥲🥰

Thanks for sharing, looks great 👍

@aliskitchen

2 жыл бұрын

🙏🤗🌹💖🌻🍀Thank you for your like and comment!

老師，你真棒做得好漂亮

10:54 1) I am happy your recipe doesnt need a mixer. 2) I like your homemade lifting board (ordinary cardboard wrapped in foil). Looks like it took a lot of time but your baguettes look delightful. If I could make these, I would save money 10:54 cos fancier bread is v expensive these days. THANK YOU for sharing!

Recipe: Dough 220g*4 All purpose flour 500g Salt 8g Room temperature Water 380g Instant yeast 4 g Bake Temperature : 220°C (or 428°F) 32～35 minutes

@chassmissgirl5371

2 жыл бұрын

Hi..i love your videos💞..i have a question..can we add sugar??..and at what amount..??..need help🥲

@aliskitchen

2 жыл бұрын

@@chassmissgirl5371 Thank you for liking! Yes you can add sugar, add about 50g ( 500g flour so add 50g sugar), it will work! 🥰🥰👍👍

@novinayung

Жыл бұрын

My dough didn’t rise enough, what is the reason? Also, can I mix the flour and leave it in the fridge overnight, then we , shape it and leave in the fridge 10 degree, then bake in the morning to have fresh bread ?

Thanks for sharing your crusty baguette recipe. Baguette is my favourite. I will will try to make one day

@aliskitchen

Жыл бұрын

I’m happy that you find my recipe helpful! Thank you so much, and I believe you can make it! Thank you for supporting 🥰🥰🌹🌹💖💖

阿栗真是超會做歐式麵包，謝謝分享

@aliskitchen

2 жыл бұрын

🤗🌸🍀感謝您對阿栗頻道的喜愛！ 阿栗非常開心與您分享！

@juanagloriavilchesguzman9457

Жыл бұрын

No entiendo tradudir porfavor😢😢😢

@juanagloriavilchesguzman9457

Жыл бұрын

😢😢😢😢😢😢

Mouthwatering looks very Delicious 👌❤️

@aliskitchen

2 жыл бұрын

Thank you for love and comment, the best wishes for you!🙏🥰💖💖🌼🌼

@khiradroshnivlogs

2 жыл бұрын

@@aliskitchen thanks

Magnifique manière de fabriquation de vrais baguette et d'ailleurs c'est la seule façon qui m'a convaincu 👌👍

@aliskitchen

Жыл бұрын

Merci pour votre commentaire! Je suis tellement heureuse que vous pensiez que ma recette est crédible et utile! Merci pour votre soutien, j'apprécie🥰🥰❤️❤️👍👍

@lilly7731

Жыл бұрын

@@aliskitchen je n'ai dis que la vérité ma chère dame vous méritez de plus et vraiment vous avez des recettes géniales et confidente chaine .Merci encore une fois ❤

@aliskitchen

Жыл бұрын

Merci! C'est mon plaisir d'être aimé! Merci beaucoup💖💖🥰🥰🥰

非常好👌👏👏👏👏👏谢谢老师🙏🌹🙏🌹🙏🌹🙏🌹🙏🌹🙏🌹🙏🌹🙏

@aliskitchen

Жыл бұрын

阿栗很樂意與你分享更多的好食譜🌸🌸🌸

I never do baguette before but I will try it with your recipe one day 😉

@aliskitchen

2 жыл бұрын

Hi, I am sure you can make it! It’s not as hard as people imagine, as long as you take time and most importantly, put it on action! I believe in you! 👍👍🥰

谢谢...另一个美味的食谱从你...！ 想象一下气味的烤....! 谢谢！💖💖

@aliskitchen

2 жыл бұрын

謝謝您的喜愛和留言！🥰💖🤗🤗💖💖

ฉันชอบวิธีทำขนมปังขอบคุณๆมากนะคะ

@aliskitchen

2 жыл бұрын

ขอบคุณมากค่ะ🥰🥰 ฉันชอบอบด้วย🌹 ฉันขอขอบคุณความคิดเห็นของคุณ!💖💖👍👍🥰

Great job look so yummy❤

Diferente mais muito apetitoso parabéns

@aliskitchen

2 жыл бұрын

Thank you for your love!🤗💖🌹

一流

@aliskitchen

2 жыл бұрын

謝謝🙏🥰💖🌸

muchas gracias, maestra, que rica baguette, voy a hacerlo, porque esta facil, como todo lo que nos enseña, facil, economico y ademas ricooooooo.

@aliskitchen

Жыл бұрын

¡Muchas gracias por tu amor! Sus comentarios y me gusta me hacen sentir más empoderada. Gracias amigo.🙏🤗💖🍀🌹🔆

When you change to bigger container to raise the dough, how long did you let it raise for? And also the final raise after you shaped the dough? Was it 30min or and hour?

@aliskitchen

Жыл бұрын

Hi, thank you for your liking! The full time and process is: ①Mix the ingredients, 3 minutes ②After waiting for 30 minutes, stretch the dough for the first time, the stretching process is 2 minutes ③ After waiting for 30 minutes again, stretch the dough for 2 minutes for the second time ④ After waiting for 30 minutes again, fold and stretch the dough on the panel for 2 minutes for the third time. ⑤ The first fermentation. Reference room temperature 32 ~ 35 degrees, 1 hour. ⑥ After cutting, pre-shape, relax for 15 minutes, and put it on the baking tray for final shape. ⑦ The second fermentation. Refer to the room temperature of 32 to 35 degrees Celsius for 50 to 60 minutes. ⑧ Oven bake. (preheated oven 15 minutes in advance) The whole process takes about 4 hours.

食譜： 麵團220克*4個 中筋麵粉 500克 鹽 8克 室溫水380克 幹酵母4克 烘烤溫度： 220°C （或428°F） 32～35分鐘

@jennycheung4269

11 ай бұрын

一次做4個太多吃不完，請問可以做一半份量嗎？

請問阿栗老師整形的時候是不是不需要徹底排氣才能維持麵包大氣孔，謝謝

The recipe looks delicious. The bread is crunchy. I have stand mixer, can I use it to mix the bread dough ?

@aliskitchen

Жыл бұрын

Thank you for liking! Your comment brighten my day! Yes your definitely can use a stand mixer. 🥰🥰❤️❤️💖💖

Can I use milk instead of water? This recipe looks amazing!

@aliskitchen

2 жыл бұрын

Hi, 🥰💖🌹you can use milk instead of water. The bread made this way is delicious, but the crust of the bread made with milk will not be a little bit crisper than the crust made with water

成功了

It's WOW 🏆🤩 It's in detail Plz I have 2 questions Usually we add sugar in breads So, in this recipe no sugar is this the key for perfect french 🥖 And use of water like spraying on the top n on the baking trey too. It's very unique method n result is awesome. May you get more than sky n stars This recipe is full time different n looks so tasty n perfect . I'll try it soon

@aliskitchen

Жыл бұрын

Hi🤗🌹💖, thank you for your love of my recipes! Normally, if the baguette is baked in the store, the commercial oven used has the function of spraying steam. For a few minutes when the baguette starts to bake, a spray of water vapor keeps the surface of the bread moist, so that the crust does not form quickly and limit the volume expansion of the bread. Our home ovens usually don't have the function of spraying steam, so I thought of using water spray to achieve some steam effect. I really look forward to seeing you make this delicious bread.

@sweetfixbynaf6199

Жыл бұрын

@@aliskitchen it's really great n u have share so generously loads of prayers from Pakistan I'll try it definitely n share with u it's results. Once again thank You ⭐

@aliskitchen

Жыл бұрын

🤗💖🌹🌸I am glad to share with your friends from Pakistan

謝謝你拍片分享，講解得很詳細，成品看來也很香脆美味。 有兩個小問題請教： 1）能否把分量減半只造一或兩條法棍？ 2）請問是否不用排氣？只需温柔整型？ 再次謝謝你的分享

@aliskitchen

2 жыл бұрын

🤗💖🙏🌹謝謝您對於我視頻的喜愛！ 食譜份量完全可以只製作一半的，同比減少材料的份量就可以。 您觀察很仔細。👍🤗對的，法棍麵團整形需要溫柔以待，稍微排出太大的氣泡，盡可能保留多的氣泡，那些氣泡就是麵包裡後來的氣泡。 謝謝您的回饋，希望我的回答能為您解惑。歡迎隨時溝通交流。🥰🌹

@Orzilla123

2 жыл бұрын

@@aliskitchen 謝謝你的解說☺️

@aliskitchen

2 жыл бұрын

🤗💖🌹歡迎隨時保存溝通交流。

請問用烤箱和空氣炸鍋做出來的麵包是一樣的嗎？ 可以用空氣炸鍋嗎？

Freshly baked baguette is the best. Thank you for the recipe

@aliskitchen

2 жыл бұрын

🙏🥰💖💖Than you for your like and support!

Bánh mỳ nướng màu vàng đẹp quá , cảm ơn video tuyệt vời

@aliskitchen

Жыл бұрын

Thank you, dear friend, for your comments and likes.🙏🤗🥰💖

感谢分享

Спасибо... очередной Вкусный рецепт от Вас...! Представляю запах выпечки....! Спасибо!💖💖

@aliskitchen

2 жыл бұрын

🙏🥰💖🤗Thank you for your like and support!

謝謝你教得很好，我會慢慢學著做，麵包不是應該用高筋麵粉嗎？

@aliskitchen

2 жыл бұрын

🥰你好，麵包不一定需要高筋麵粉，很多食譜用到的就是普通麵粉，或者高筋麵粉低筋麵粉混合。 當然，我的麵包食譜裡都可以用高筋麵粉替代中筋麵粉。同時因為高筋麵粉吸水能力一般比中筋麵粉強，可以視麵團狀態可以多加10克左右的牛奶。 高筋麵粉因為蛋白質含量高，比較容易形成強韌的麵筋，只要揉麵到位，麵包做出來高度，膨脹度和蓬鬆度會比較好。 中筋麵粉相比高筋麵粉而言，筋度沒有那麼高，如果做吐司麵包會高度沒有高筋麵粉做的高。 但中筋麵粉適合與絕大多數的小麵包，口感更加綿密而有嚼勁，蓬鬆度也非常好，有很多朋友也喜歡這個口感。 很多麵包食譜也用高筋麵粉加入一些低筋麵粉，來製作麵包，以達到更加綿密的口感。 中筋麵粉取材也非常方便，要製作一個柔軟而美味的麵包，是非常容易的。 謝謝您的留言和討論，如果您有需要溝通的歡迎告訴我。🥰🌹💖

Nice 👍

@aliskitchen

11 ай бұрын

❤️❤️🥰🥰

超簡單~ 超厲害!!!

@aliskitchen

2 жыл бұрын

🙏🤗💖🌸🍀很感謝您的喜愛！您的留言讓我非常幸福！感恩！

你好 想請問如果份量減一半的話，酵母是否也要減一半？謝謝你😊

請問中筋麵粉能換成斯佩爾特小麥粉嗎？

At what stage can I leave in fridge to shape and bake next day?

I have a baguette baking pan. It holds the breads individually and has holes on the bottom. Can this be used with your recipe or is it better as you have shown in a flat pan? Thank you .

@aliskitchen

Жыл бұрын

Hi, if you have a baguette pan with holes in the bottom that would be a better option. You can definitely use a perforated baking sheet, that will give the bottom of the loaf a nice color too. 👍🤗🌸💖🌹

@debramadison4863

Жыл бұрын

Thank you so much. Your videos are so informative and so much more. Very meditative and zen. Be blessed 🙏🏽 ❤️

Hi May I know if I could use French flour?

merci beaucoup! magnifiques😍😍

@aliskitchen

2 жыл бұрын

🙏🤗🌹💖 Thank you for your like and support!

阿粟！请问这个食谱可以用法国面包粉吗？

請問可否用self raising flour 代替 plain flour? 謝謝妳分享烘焙方法，非常詳細！

@aliskitchen

2 жыл бұрын

🙏🥰感謝您的留言和您對我視頻的喜愛！self raising flour里面一般是已经添加了baking powder 或者酵母+baking powder，所以不太適合在這個食譜裡替代plain flour.建議可以選用普通的all purpose flour 或者bread flour.💖

@Kk-rm8dt

2 жыл бұрын

謝謝妳的回覆！超讚的影片！

@aliskitchen

2 жыл бұрын

@@Kk-rm8dt 🙏🥰感謝您的鼓勵！我會加油！🤗☘️

老師您好，想請教您2個問題，最後兩次的發酵（倒數第二次，放在盤子上，原形）要2.5倍大，要等多久時間？還有最後一次放在紙上（長條形），要2倍大，然後進考箱，請問這2次都要等多久時間？感謝。

@aliskitchen

7 ай бұрын

您好，這個發酵時間是因溫度而異，并不固定。25°C-30°C一般需要60-70分鐘，如果溫度低於25°C，發酵時間會延長10分鐘左右👍👍❤️❤️❤️感謝您的厚愛🥰🥰💐💐

請問前面3次折疊靜置30分鐘需要考慮室溫嗎？大約幾度？ 然後我是小烤箱，有時候做好也沒辦法一次烤完，請問後面那2根法棍怎麼保存來等待進烤箱？謝謝您！

@aliskitchen

Жыл бұрын

您好，室温30度以下，分开烘烤，如果室温高于30度第二盘可以冷藏，如果室温低于30度，直接室温盖好表面即可。🥰🥰🥰👍👍👍❤️❤️❤️

全部時間和過程是： ①拌勻材料，3分鐘 ②等待30分鐘後，第一次拉伸麵團，拉伸過程2分鐘 ③再次等待30分鐘後，第二次拉伸麵團2分鐘 ④再次等待30分鐘後，第三次在面板上甩折拉伸麵團2分鐘。 ⑤第一次發酵。參考室溫32～35度，1小時。 ⑥切割後預整型，鬆弛15分鐘，最終成形放烤盤。 ⑦第二次發酵。參考室溫32～35攝氏度50～60分鐘。 ⑧烤箱烘烤。（提前15分鐘預熱好的烤箱） 整個過程大約4小時左右。

@vicky-fine

2 жыл бұрын

請問這個適合冷藏發酵嗎？！（我研究好久，這個跟另一個折疊兩次到底差別在哪？第一次靜15 vs 30分？之前沒有這個文字說明，現在看到終於看到救兵（文字））

@aliskitchen

2 жыл бұрын

@@vicky-fine 謝謝以涵的愛😘💖🌸🌹

@aliskitchen

2 жыл бұрын

@@vicky-fine 這個麵團冷藏發酵會比較慢，因為酵母含量低，無糖麵包。如果冷藏發酵，更推薦在折疊好後放冷藏第一次發酵，然後取出來再整形和第二次發酵。

@vicky-fine

2 жыл бұрын

@@aliskitchen 請問在一開始麵團攪拌完的休息15分跟30分的差別是什麼？！（手受傷，想試試這個用折疊免揉的法棍😁）

@aliskitchen

2 жыл бұрын

@@vicky-fine 15分鐘和30分鐘的區別在於這個麵包食譜酵母含量不大，發酵速度慢一些，所以用30分鐘再折疊，讓麵團自動形成筋性的時間足夠一些的同時發酵速度不至於不影響麵團。

請問防沾的粉，撒在麵團上或烤盤上的是中粉還是高粉？謝謝您

@aliskitchen

2 жыл бұрын

你好，放沾的麵粉也是中筋麵粉。很高興和你們分享！🥰💖

Ali您好，請問那個比較大碗的熱水，中間要拿出來是嗎?

@aliskitchen

2 жыл бұрын

對的，烤大約10分鐘後拿出來，不然麵包很難上色。🥰💖

入爐之前，面糰像個汽包，但這一刀，攞命的一刀，令面糰突然縮水，如同未發酵過，效果當然不理想？ 請問師傅如何解決？

老師您好！請問第一次攪拌後第一次翻摺的時候，覺得有一小坨一小坨的麵粉在一起，拉起來有沒有這麼長，有沒有關係？

@aliskitchen

10 ай бұрын

您好，這個情況是因為沒有充分攪拌均勻，這個時候可以用硬一點的勺子或者擀麵杖來擀一擀補救❤️❤️🥰🥰

可以用魯邦酵種代替酵母粉嗎？請問替換後麵粉及水份比例？非常感謝提供這個簡單又美味的料理！

@aliskitchen

2 жыл бұрын

🙏🤗謝謝您對我視頻的喜愛！在這個食譜裡，很抱歉我尚未探索出確切的魯邦鍾的用量和具體替換調整數值。💖期待以後有機會，我將另外製作一個魯邦種的食譜，我自己提前探索實踐，確定好以後和你們分享。 理論上來說，如果配方使用了100g液態魯邦種，則可以替換成50g粉+50g水。 魯邦種有一定的發酵力，麵包麵團一般用魯邦種較為常見的混合比例是麵粉總重量的1/3。

@user-kq1lk5es2y

2 жыл бұрын

謝謝您的回覆

@aliskitchen

2 жыл бұрын

@@user-kq1lk5es2y很高興與你分享。🤗💖

漂亮

@aliskitchen

2 жыл бұрын

🙏🤗💖🥰謝謝您的美讚與鼓勵！

真不错，如果内部的孔洞再大一点多一点更好了

@sophiakirch114

4 ай бұрын

我喜欢那种内部空洞大的，好吃

Hi Ali’ kitchen i love to watch all ur video and i hv tried to do some of the recipe and it came out well. May i ask u if i use bread flour do i need to reduce the liquid? For ur kind advise pls thank you 🙏

@aliskitchen

2 жыл бұрын

Hi, thank you for supporting! I’m happy that you make good outcomes from my recipe, you are amazing! For this bread, if you are using bread flour, you don’t need to reduce the liquid. In this case, you can either add about 10g-20g of water, or do the same as the recipe (no change). Usually for bread flour, it absorbs more water than all purpose flour👍👍🥰🥰

@lisliacatswhisper6395

Жыл бұрын

@@aliskitchen Thanks for ur prompt reply, now than i know that bread flour absorb more water than All Purpose flour. Sorry for my ignorance coz am a novice baker. Thanks again for all the baking videos and recipe. Wishing you a prosperous life and healthy always 💕

請問用溫水或冷水溶解酵母？謝謝

لايك انه جميل للغاية وصوت القرمشة والزهور في الحديقة أحسنت 👍

@aliskitchen

Жыл бұрын

Thank you for your liking and comment!🙏🥰🌸💖🍀🍬🌷🌹🔆

请问整形后不能够发得够 2 倍大，原因是什么呢？切开来气孔也不够大

老師您好！謝謝你的視頻，非常喜歡你的法棍，希望明天大膽試做，但有以下問題懇請回覆🙏 1. 麵團內可以加高溶芝士粒嗎？ 2. 若可以的話，是否到最後發酵完整形時才加入？ 3. 放進預熱焗爐裝水的器皿，為什麽焗12分鐘後要拿走？可以不拿走嗎？ 4. 可以直接用手把整條麵團放進烤盆嗎？為什麼要用硬皮紙呢？ 很渴望能像你做出成功美味的法棍。謝謝

@aliskitchen

Жыл бұрын

您好，謝謝您的喜愛！ 芝士粒可以加入，量不要太多壓到麵團散落蓬髮，在最後一次折疊麵團時折疊加入。然後開始基礎發酵。也可以整形時加入。 放入焗爐裡的熱水如果一直放在烤箱裡，麵包會比較難上色，皮很難烤脆，大烤箱可能會好些，家庭一般小烤箱建議還是取出來（注意戴好手套防燙） 轉移麵包這一步，因為法棍麵團非常軟，所以提供了這麼一個自製簡易轉移板。您也可以用烘焙油紙裁到比麵包大一些的尺寸，一個麵包一張紙，這樣方便轉移。或者烤盤裡直接發酵。在油紙上擠攏發酵，是讓法棍更高圓一些。 期待您也做出這個美味麵包。 👍🤗🌹💖🔆 🥰💖

@rosalau6806784

Жыл бұрын

@@aliskitchen 謝謝老師快速回覆心急的我！❤❤您很細心啊！太有愛了😍🙏讓我這新手明白了一切。我現在正嘗試做呢！希望我這新手能烤出跟你差不多的成果已很滿足。再感謝老師的教導🙏😊

@aliskitchen

Жыл бұрын

感謝您的厚愛！ 阿栗很高興與您分享。以後也歡迎您在製作過程中需要進一步了解的提問和溝通。 🥰🥰💖💖🌹🌹🍀🍀

The recipe is ok to make it in a bread machine?

请问‘中筋面粉’的蛋白质含量比例是多少？一些地区产家的中筋面粉可能是别处的高筋面粉。一般来说做面包是用高筋面粉的。

@aliskitchen

Жыл бұрын

您好，🥰💖我用到的中筋麵粉蛋白質含量10.5～11%，品牌產地不同，蛋白質含量會有不同。 做麵包不是必要高筋麵粉，麵包品種不同也可以追求不同的筋度要求。

Ali 您好，請問我做的包皮不脆？要焗第二次才可以。

@aliskitchen

2 жыл бұрын

您好，脆皮還是要注意烤箱預熱充分，入爐能迅速膨脹，以及烘烤時間足夠，這樣形成的脆皮比較好些。🥰💖

請問呢烤盤的尺寸大小是？

請問可以一次烤兩盤四條嗎？

請問你做四條，但烤時只看到二條，你是分兩次烤嗎？

可不可以將分隔的麵團直接移入烤箱，不要用麵板滑來滑去。謝謝老師

@aliskitchen

2 жыл бұрын

你好，分割好的麵團輕輕收攏後麵包形狀會更立體，當然也可以直接分割好放直接發酵烘烤的。🥰💖

您好，請問如果沒有上色成功，顏色偏白會是什麼原因呢

希望能有小量食譜跟cup量杯的資訊😊

@aliskitchen

Жыл бұрын

你好，可以根據食譜等比例減少分量來達到自己需要的量🌸

請問老師，整形時加了很多手粉是中筋麵粉嗎？會太多粉嗎？

@aliskitchen

Жыл бұрын

您好，我用的是中筋麵粉，手粉是中筋麵粉的。如果您用高筋麵粉，手粉就用高筋麵粉。這個麵團濕度比較大，撒麵粉是放沾，在盡量可能的情況下少用一些是對的。但看情況，比普通麵包的手粉要多一些，才能足夠放沾。🥰💖

請問用高筋麵有何不同？

阿栗做法棍面團是否比做麵包面團要濕呢？謝謝你

@aliskitchen

2 жыл бұрын

🥰💖你好，是的，如果是普通麵包一般含水量大約百分之五十幾到六十多，偶爾也用到百分之七十多的液體含量。一般法式麵包含水量都在70%～80%，甚至更多。我這個食譜裡法式麵包的含水量用到76%。🥰💖

阿粟妳好，我想请问一下，这个中筋面粉可以换成法国面包粉吗？因为家里有不想浪费。如果可以的话，要做什么调整呢？

@jamesjuang

6 ай бұрын

法國麵粉可以水量要注意即可

@aliskitchen

6 ай бұрын

您好，可以的，法國粉做出來更加脆皮一些，水量先預留20克，後面面團看情況再決定是否添加❤️❤️👍🥰👍

你好！今日我嘗試學你的方法整棒包，混壓粉團時唔知點解粉團是好濕，就算第三次都不像你在片示範的較果，請問是否開始水分比較多？

@aliskitchen

2 жыл бұрын

🥰💖你好，我想應該是麵粉品牌不同，所以吸水能力不同有關係。您可以嘗試加20克麵粉，應該會改善很多。💖

@janet3373

2 жыл бұрын

@@aliskitchen 多謝你的回覆🙏 我在第二次及第三次混粉團時，粉團面灑上一点面粉才可以混粉團，咁做可以嗎？

@aliskitchen

2 жыл бұрын

很高興回答您。可以的，這個麵粉量不大，幾乎不會影響麵團。🥰💖

@janet3373

2 жыл бұрын

@@aliskitchen 多謝指導🙏

@aliskitchen

2 жыл бұрын

@@janet3373 🥰💖很高兴能帮到您。

Exquisito 😋😋😋😋

@aliskitchen

Жыл бұрын

Thank you for this comment! Your comment make me 😊 🤗🥰🥰

沒有烤箱 有氣炸鍋可以做嗎

老師你好我個焗爐只有上火、無下火應該怎樣焗,用幾多度火焗？

@aliskitchen

2 жыл бұрын

你好，🙏❤️謝謝您對我的喜愛！我的都是上下火一起烘烤，好抱歉，我還沒有嘗試過去下火的焗烤，無法和您分享具體經驗。好抱歉🙈

Could I use bread flour instead of all-purpose flour?

@aliskitchen

Жыл бұрын

Hi, thank you for liking my recipes! You can use bread flour instead of all-purpose flour.🥰💖

請問用法國麵包專用的高筋麵粉也可以嗎？食譜裡是中筋麵粉。。謝謝您

@aliskitchen

11 ай бұрын

您好，可以的👍👍高筋麵粉和中筋麵粉都可以拿來做的🥰🥰❤️❤️

請問阿栗,這是用高糖酵母還是低糖酵母?您的麵包實在看起來就很美味呀!

@aliskitchen

Жыл бұрын

您好，我用的是耐高糖酵母，實際上如果您能用低糖酵母會更好些。但很多家庭常備的是耐高糖酵母，也是可行的。🥰💖

@zoeyang6108

Жыл бұрын

@@aliskitchen 謝謝阿栗❤️

@aliskitchen

Жыл бұрын

@@zoeyang6108 🌹💖🤗🌸🍀🌹好高興與您分享。

Hi friend, I really like this video.Your video is really interesting. So amazing my friend! Thank you for sharing this great video ). ✌😁🥰🌹🙏

@aliskitchen

2 жыл бұрын

🙏🤗💖💕Thank you for your support and like!

跟著阿栗的食譜做，但是發酵都無法跟視頻中的麵糰一樣，請問是因為我用的是高筋麵粉嗎？水量和其他的材料都一樣！但是基礎發酵和後來的發酵都無法膨脹起來請阿栗大大指導謝謝

@aliskitchen

2 жыл бұрын

你好，我想最大可能有兩種。一種是酵母活性失效。幹酵母買來後密封保存在冰箱冷凍或冷藏裡。另一種可能是您當地室溫太低難發酵。可以放烤箱發酵功能35攝氏度下發酵，會快很多。 我想發酵和麵團狀態，麵粉用的品種，關係不大。 我初步想您要考慮一下上面我想到的酵母和溫度的可能。🥰🌹💖

@aliskitchen

2 жыл бұрын

這個麵團無糖，所以發酵沒有甜麵包的發酵速度快，你考慮一下發酵溫度和酵母活性。🥰

請問，我看您的烤箱是烤二條，請問另外二條要怎麼讓他先停止發酵呢

請問老師，妳是分两次去焗的嗎？剩下那两條是否放需要放入雪櫃待焗呢？謝謝

@aliskitchen

2 жыл бұрын

您好，我有兩台烤箱，同時分開烘烤。如果您的烤箱只能一次烘烤，室溫高於25攝氏度的話，可以剩餘一盤放冰箱冷藏，等入爐前15分鐘取出復溫後再烘烤

@helenakok6039

2 жыл бұрын

@@aliskitchen 😘😘

@helenakok6039

2 жыл бұрын

@@aliskitchen 昨天做了四份三，即一共做了3個，两個送給朋友，留一個自己食，試食過，外脆內軟，非常好，不過我是用了高筋粉，謝謝妳😘

@aliskitchen

2 жыл бұрын

@@helenakok6039 👍🌸🤗🤗💖好開心看到您好消息！阿栗謝謝您的喜愛與回饋分享！🙏🙏💖💖🥳🥳

Xiexie mie,resepnya berhasil saya buat walau belum.sempurna tapi bisa di makan🤣🙏

@aliskitchen

Жыл бұрын

Thank you for your liking and comment!🙏🔆🤗🌹💖

Hi 阿栗 我有一包椰子粉 請問可以用作做麵包嗎?份量多少

@aliskitchen

Жыл бұрын

您好，抱歉我不太確定，您的椰子粉是不是椰子精粉，就是可以拿來泡水兑成椰子水飲料的粉，還是烘焙中生酮麵包用到的椰子麵粉，這個椰子粉需要和洋車前草殼子粉搭配，那個需要另外配方食譜。🥰💖