Can you please give me your bread dough recipe ? Tq so much

@user-mh9sj7cw6k

3 жыл бұрын

《甜麵包》:100克高筋麵粉 糖(10一15)g 盐 1g 酵母 1g 牛奶 10g 雞蛋 (15一20)g 水 (50一65)g 牛油 (10一15)g 《咸麵包》:100克高筋麵粉 糖 5g 盐 2g 酵母 1g 牛奶 少許也可不放 雞蛋 可不放 牛油 2g 也可不放 水 (55一65)g 麵团分割的重量:(50一80)g之间,最常用的份量是65g左右

@lowyokelin4386

3 жыл бұрын

@@user-mh9sj7cw6k tq...I can't read Chinese.

@user-mh9sj7cw6k

3 жыл бұрын

"Sweet Bread dough": 100 grams of strong flour Sugar (10-15)g Salt 1g Yeast 1g 10g milk Eggs (15-20)g Water (50-65)g Butter (10-15)g "Salted Bread dough": 100 grams of strong flour Sugar 5g Salt 2g Yeast 1g You don’t need to put a milk Don't put the eggs 2g butter is optional Water (55-65)g The weight of the dough divided: between (50-80)g, the most commonly used portion is about 65g

@lowyokelin4386

3 жыл бұрын

@@user-mh9sj7cw6k tq so much. Really appreciate your time . Tq tq

@tayjanet9645

2 жыл бұрын

Thank you for your sharing

多謝分享示範❤,技藝花巧實用 ㊣，看得心悦，滿腹胃開了！

學了明天去開店哈，感謝師傅分享現在可以多做幾款給家人分享😅

非常棒!師傅示範非常清楚感謝師傅謝謝您!我在家也可以練習做了!

謝謝師父慷慨的分享

師傅好犀利呀👏🏻

太棒了！太专业了，我也要学。做出面包店的面包像玩一样。治愈了

谢谢师父的真心分享。感恩🙏🏻😄👍

感恩分享🙏🏼

太棒了謝謝！！

很實用，又易明！👍🙂

Thanks for sharing.👍👍

职业高手👍🏽👍🏽👍🏽👍🏽谢谢分享！

太棒了 ! 谢谢分享!

感恩分享👍

谢谢您

Many thanks for your demonstrations. Have a healthy and happy Chinese New Year

謝謝分享！

好棒啊！来学习！

謝謝分享

Look simple and easy to follow your method. Thank you for sharing.

@user-mh9sj7cw6k

2 жыл бұрын

Thank you!

勁啊👍

多謝分享🙏

@user-mh9sj7cw6k

2 жыл бұрын

謝谢支持！

谢谢你！ 在家里做面包给小孩子吃， 外型有变化他们会吃得更有味道！

Thank you very much, lovely video🙏🙏

@user-mh9sj7cw6k

2 жыл бұрын

Thank you！

歡迎大家留言分享

@user-mh9sj7cw6k

3 жыл бұрын

遇到問題我會盡量幫大家解答😄

@jadeyang202

3 жыл бұрын

谢谢师傅，可不可以分享一下面团的配方比例。🌷👍

@user-mh9sj7cw6k

3 жыл бұрын

《甜麵包》:100克高筋麵粉 糖(10一15)g 盐 1g 酵母 1g 牛奶 10g 雞蛋 (15一20)g 水 (50一65)g 牛油 (10一15)g 《咸麵包》:100克高筋麵粉 糖 5g 盐 2g 酵母 1g 牛奶 少許也可不放 雞蛋 可不放 牛油 2g 也可不放 水 (55一65)g 麵团分割的重量:(50一80)g之间,最常用的份量是65g左右

thanks for sharing!

looks so delicious!

Thank you so much for your sharing which brand of flour is good for bread 🙏😁

Nice teaching

You are super 👍😍🙏

Good

👍👍👍

Cool.

請問師傅芝士是哪一種？

The styling is really much better

@user-mh9sj7cw6k

2 жыл бұрын

Thank you！

الفيديو روعه ❤️

How I want to learn😍🙏

以前茶餐廰有款餐包可放牛油和硬豬，有空可做video看看

@user-mh9sj7cw6k

3 жыл бұрын

👍好,我會安排的

太好了， 不用每次做馒头型面包😅 谢谢分享!

謝謝師父教授🙏🙏 但是否不同飽有不同,有些要加蛋,有些不用加蛋打發？如果單用做白麵包分量,可否做你教的所有包？🙏🙏

@user-mh9sj7cw6k

3 жыл бұрын

甜麵糰(波羅包,雞尾包,甜餐包等)通常加雞蛋,口感會比較柔軟,鹹麵團(法包方包豬仔包等)通常不加雞蛋,口感比較原味! 可以根據自己喜愛的口味来配方,什麼造型都可以,自由發揮沒問題!

@kenivaleung852

3 жыл бұрын

@@user-mh9sj7cw6k 多謝師父咁快就回覆🙏🙏🙏🙏 祝願師父身體健康💪💪

請問這些做型麵包，都可用同一個麵糰做出嗎？還是各有不同的份量做出

@user-mh9sj7cw6k

3 жыл бұрын

可以的.當然你可以按照自己的口味，來調配麵包的甜度與咸度，甜麵包或咸麵包与造型沒有太大的关系

做的太棒啦！请问发酵必须多久呀？如我想做几个照型可以一起烤吗？

@user-mh9sj7cw6k

3 жыл бұрын

搓好的面团,第一次室温发酵(夏天40一50分鐘,冬天50一60分鐘)造型後(温度30一35度,湿度60%一80%)发酵40分鐘左右. 面团的体积差不多就可以一起烤,面包有大有小會另到面包有些已熟有些未熟

Should have English subtitle very nice

@user-mh9sj7cw6k

2 жыл бұрын

Thank you!

Thank you for your recipe. The bread turned out to be quite good, only a little chewy. I from Singapore and I used Bake King Bread flour. Could it be because of the flour?

@user-mh9sj7cw6k

3 жыл бұрын

麵包偏硬有很多原因:發酵時間不充足或者發酵時間過長；麵糰的軟硬度;麵糰配方的比例!你說的那個牌子的麵粉我也沒有用過,如果是高筋麵粉應該沒有太大的問題(只要不是法包專用麵粉)!

請問有時最後發酵完，塗蛋液時麵糰會下陷或出現皺紋?

@user-mh9sj7cw6k

3 жыл бұрын

你問得很好,很多人都會遇到這些問題. 注意兩點:第一,从發酵櫃取出麵包後,麵包表面還很潮濕,這個時候先不要塗蛋液,要等多一兩分鐘,等到麵包表面不沾手為止,如果天氣潮濕的話,就要用风扇吹一吹,吹乾為止.(如果直接塗上蛋液,麵包表面容易塌陷,出爐後的顏色也不好看) 第二,塗雞蛋液要用毛刷的最尖端,用最輕的力度,順着麵包的紋路來刷.

@tracyleung7465

3 жыл бұрын

@@user-mh9sj7cw6k 萬分感激師傅的教導

@user-mh9sj7cw6k

3 жыл бұрын

冇客氣

What is the flour mixture n weight of the ingredients for the dough misture please provide English details translation..thank you.. SORRY I JUST FOUND UR RECIPE TRANSLATION DOUGH...THANK U FOR UR GREATEST FAVOUR...

@user-mh9sj7cw6k

3 жыл бұрын

"Sweet Bread dough": 100 grams of strong flour Sugar (10-15)g Salt 1g Yeast 1g 10g milk Eggs (15-20)g Water (50-65)g Butter (10-15)g "Salted Bread dough": 100 grams of strong flour Sugar 5g Salt 2g Yeast 1g You don’t need to put a milk Don't put the eggs 2g butter is optional Water (55-65)g The weight of the dough divided: between (50-80)g, the most commonly used portion is about 65g

May have subtitles English language?

太棒了.請問有沒有基本面團的配方和分割的大小重量.感謝您

@user-mh9sj7cw6k

3 жыл бұрын

《甜麵包》:100克高筋麵粉 糖(10一15)g 盐 1g 酵母 1g 牛奶 10g 雞蛋 (15一20)g 水 (50一65)g 牛油 (10一15)g 《咸麵包》:100克高筋麵粉 糖 5g 盐 2g 酵母 1g 牛奶 少許也可不放 雞蛋 可不放 牛油 2g 也可不放 水 (55一65)g 麵团分割的重量:(50一80)g之间,最常用的份量是65g左右

@lilyisme1068

3 жыл бұрын

太棒了，很熱心的達人，感恩您🥳🥳🥳

@degiokgan5337

3 жыл бұрын

@@user-mh9sj7cw6k :Thank you.

@taat473

3 жыл бұрын

@@user-mh9sj7cw6k 請問無高筋麵粉用中筋麵粉代替得嗎？

@user-mh9sj7cw6k

3 жыл бұрын

中筋麵粉在膨漲的時候,效果會差一些,第一:膨漲後尺寸不够大.第二:容易造成塌陷，不過每個牌子的麵粉筋度都不太一樣,試着做一次,说不定會有惊喜呢!

請分享一下麪皮的作法

@user-mh9sj7cw6k

3 жыл бұрын

好,遲點我會安排的

Can I substitute strong flour with just normal bread flour?

@user-mh9sj7cw6k

3 жыл бұрын

普通麵包粉基本上都是高筋麵粉,所以沒问题. 普通麵粉大部分都属于低筋或中底筋,所以不建議使用(做出的麵包不太膨脹,易回縮,不鬆軟)

@christinapathross945

3 жыл бұрын

@@user-mh9sj7cw6k thank you for your clarification

Please l need the details recipe for the dough making.. thanks

@user-mh9sj7cw6k

3 жыл бұрын

"Sweet Bread dough": 100 grams of strong flour Sugar (10-15)g Salt 1g Yeast 1g 10g milk Eggs (15-20)g Water (50-65)g Butter (10-15)g "Salted Bread dough": 100 grams of strong flour Sugar 5g Salt 2g Yeast 1g You don’t need to put a milk Don't put the eggs 2g butter is optional Water (55-65)g The weight of the dough divided: between (50-80)g, the most commonly used portion is about 65g

👏👏👍👍👍🙏🏼🙏🏼🙏🏼

師傅,麵糰轆条形,(如牛角包)為何会回縮,什么原因？

@user-mh9sj7cw6k

2 жыл бұрын

搓長型面包回缩是很正常的,要搓两、三次才可到位.比方说搓八個長型面包,第一步是搓到想要長度的一半,按顺序排好,让面团休息五、六分钟,然后再搓第二次,如果想再長些,就要重复以上操作,搓第三次.

@user-ot4br7jp7s

2 жыл бұрын

@@user-mh9sj7cw6k 感謝你長盡解答,我会試試！👍👍👍

師傅，我的包發了2次1時有發酵，但焗不起，吃起來不鬆軟，似法包

@user-mh9sj7cw6k

3 жыл бұрын

做到以下幾點應該沒問題. 1:做麵包要用高筋粉. 2:麵團可以稍微偏硬一點 3:入烤爐以前的麵包,要輕拿輕放,不可大力震動,塗雞蛋液的時候更加要輕手

@gaiyee3120

3 жыл бұрын

@@user-mh9sj7cw6k 師傅，我用高筋粉，面團好濕潤，但偏偏焗出來脹不太大又彈

@user-mh9sj7cw6k

3 жыл бұрын

麵粉裡的麵筋好像橡皮筋，拉伸的不夠，麵包不會膨脹，拉伸過度，被拉斷，麵包也不會膨脹。發酵時間不夠， 或發酵過頭，麵包都不會膨脹。 要想做出又漂亮又好吃的麵包，不是一下子就成功的，一次比一次做的好，在失敗中積累經驗，已經是成功了，失敗是成功之母!

@gaiyee3120

3 жыл бұрын

@@user-mh9sj7cw6k 謝謝!我再努力

请问多少克面团一个?

@user-mh9sj7cw6k

2 жыл бұрын

65克左右

请教一下，什么面包应该有怎样的表面，涂蛋液、撒面粉等等？

@user-mh9sj7cw6k

3 жыл бұрын

涂蛋液会另面包的表面看上去比较光滑、漂亮.以日式、港式的小面包居多. 欧洲的面包却不大喜欢涂蛋液,法式棍包、裸麦包等,他们可能喜欢面包的原色, 最多撒點面粉.

请问要烘多久和温度？

@user-mh9sj7cw6k

3 жыл бұрын

甜包仔170一175度,烤15一16分鐘 咸包仔180度,烤15一16分鐘