全麦葡萄干面包 (无油 无鸡蛋 无糖)松软好吃又健康! Soft Whole wheat bread ( No oil No Egg No Sugar) ▏佳宝妈美食 Gabaomom Cuisine
Тәжірибелік нұсқаулар және стиль
Soft Whole wheat Raisin bread( No oil No Egg No Sugar)
全麦葡萄干面包 ❗️无油 无鸡蛋 无糖❗️松软、好吃又健康!
Ingredients 配方:
Whole wheat Raisin bread 全麦葡萄干面包
Lukewarm milk 240 ml+- 温牛奶240毫升
Instant dry yeast 3 g( 1 tsp) 酵母3克
Whole wheat flour 140 g (1 cup) 全麦面粉140克
All-purpose flour or bread flour 140 g (1 cup)高筋面粉或面包粉140克
Salt 3 g 1/2 tsp 盐3克
Raisin 65 g (1/2 cup) 葡萄干65克
Dried cranberries 35 g (1/3 cup) 蔓越莓干35克
Walnut 55 g (1/2 cup) 核桃仁55克
Bake in preheated oven at 175℃/350℉ for 20-22 minutes or until brownish top
预热好的烤箱175℃/350华氏度烤20-22分钟至表面发黄
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#佳宝妈美食#Gabaomomcuisine#佳寶媽美食
Пікірлер: 118
好健康的面包,回归自然的配方,喜欢😘谢谢分享🈵️👍
这种面包非常健康.谢谢您!❤️❤️❤️❤️❤️
美味健康,會試做。
內容好豐富又健康的麵包🥯!謝謝佳寶媽!❤️!
@gabaomomcuisine
2 жыл бұрын
不客氣哦~謝謝你!❤️❤️❤️❤️❤️❤️
谢谢分享,做了,非常好吃
喜歡佳寶媽媽的健康單元,謝謝妳~
@gabaomomcuisine
Жыл бұрын
謝謝妳的支持!
哇 好漂亮 立馬去做看看 按壓麵糰軟軟整形時間很治癒
我改用藍莓干,葡萄干,無花果干,超好吃,謝謝您佳寶媽,讚!讚!讚!
@gabaomomcuisine
2 жыл бұрын
讚!讚!讚!感謝支持~~
好厲害,簡單易懂,明天立馬來做,再分享我的成品,謝謝您
@r5984tw
2 жыл бұрын
很開心這是我第一次做,我今天真的有做喔,雖然沒有跟你的一樣漂亮,但朋友說口感很好好吃喔,謝謝您,只是我沒有用全麥都用高筋280公克,比較濕,最後還是完成了,謝謝您分享這麼簡單易懂的視頻,謝謝您
今天烤了配方兩倍的麵包,做成兩大條,非常好吃,謝謝分享(可惜無法傳照片,烤的很飽滿
Love, love your fantastic videos, tqvm
@gabaomomcuisine
3 жыл бұрын
Thank you so much and stay safe~~
Thank you for this very healthy bread recipe. Looks easy to bake. Will sure try.
@gabaomomcuisine
3 жыл бұрын
Yeah~~have a try~~Thank you so much! Have a good day~~
太棒了!感恩!
@gabaomomcuisine
Жыл бұрын
谢谢你!😊
tonite gonna try this
你好!非常感谢你耐心的教導 我看了非常喜欢 感恩
@gabaomomcuisine
3 жыл бұрын
不客氣哦~❤️❤️❤️❤️❤️
不用揉面,简单漂亮!
无油无鸡蛋看上去也很好吃啊。
成功了🥰
Hello teacher, being a new baker though , yet successfully baked this beautiful bread , so yummy !!! Thank you so much for sharing the recipe.
@gabaomomcuisine
2 жыл бұрын
You are very welcome~~Thanks.
Thank you very much
@gabaomomcuisine
3 жыл бұрын
You are welcome. Thank you and stay safe! ❤️❤️❤️❤️❤️
谢谢你佳宝妈妈的分享。今天尝试了,面包出炉后一扫而空😂
还没看进去就先按赞了😆,因为我知道佳宝妈妈从不令人失望。
@gabaomomcuisine
3 жыл бұрын
感谢支持哦~~ღ( ´・ᴗ・` )比心
thanks a lot for this very healthy bread recipe ❤️❤️❤️❤️👍👍👍
@gabaomomcuisine
2 жыл бұрын
❤️❤️👍👍❤️❤️👍👍 Thanks for supporting me~~
特别享受 治愈
Easiest and best recipe ever 😀👍🤗❤️
@gabaomomcuisine
2 жыл бұрын
It really is! Thank you so much 😀👍🤗❤️😀👍🤗❤️
👼Hi,you Always Bake my Kind of bread.thanks for Sharing your recipe.watching Front Vienna.
Thank you for sharing. Love that all your recipes are so easy to follow. I had made a few things from your recipe list. Came out great. 😊 Can't wait to try more of your recipes. Yes, I agree with you that I feel very happy & satisfied when others like my food. 😁
@gabaomomcuisine
2 жыл бұрын
Glad you like them! Thank you so much!😁😁😁
佳宝妈好!按食谱的1.5倍,面团放进冰箱隔夜发酵。不巧脚踝受伤,行动不便,只好冷冻了一个多星期。今天取出室温解冻后分成两个。一个加了核桃和蔓越莓干,一个加了葡萄干和poppy seeds,成功面包柔软组织细腻,味道很好,老公也赞好。谢谢佳宝妈的教导,使我这个全麦面包的新手也能第一次就成功。会继续跟随你的视频学习!
@gabaomomcuisine
Жыл бұрын
不客气~~很高兴看到你的留言!!能成功做出好吃的面包,真的是太棒啦👍👍👍
From Sydney here,Gabao Mama, love all your cooking, did the Pork Floss bread 2 days ago , that was my second time making them, still remain their softness until today
@gabaomomcuisine
3 жыл бұрын
Wonderful! Thank you so much and take care. stay safe.❤️❤️❤️❤️❤️
老師你好請問每次要烤麵包是放在中層烤還是下層 謝謝
很享受做的过程,浓烈的满足感,一口一口充满幸福感。
可以發酵隔夜做嗎
Thank you for the lovely recipe
@gabaomomcuisine
2 жыл бұрын
My pleasure 😊Thank you very much~~
São dois tipos de farinha?
🙏
👍👍👍👍👍👍👍👍👍👍
I have alot of milo powder and they are about to expire by end of this year. Do you have recipe that can incorporate milo powder in bread?
@gabaomomcuisine
2 жыл бұрын
You can try coffee bread recipe as the link is: kzread.info/dash/bejne/rK6esZScp5zUgZM.html
可以分做其它三個形狀嗎?例如甚麽款式的?想分享給年長者。😋😋😋
@gabaomomcuisine
2 жыл бұрын
可以的,你可以參考我做的麵包外形,喜歡什麼形狀就做好了喔~
您好,我是来自马来西亚的,请问跟着你的全麦面包食谱,没有放糖,面团发不起来,放了糖就能发,为什么会这样的?谢谢。
如果全部用全麦面粉的可以吗?
@gabaomomcuisine
2 жыл бұрын
可以的,因为全麦面粉吸水性比白面粉强,还可以多加一点点牛奶,面团要非常软
请问全麦面粉可以换成Nestle 麦片吗?
@gabaomomcuisine
2 жыл бұрын
可以加一點,不建議全換哦~
请问全部换成高筋面粉,水分一样吗?
@gabaomomcuisine
2 жыл бұрын
几乎一样,可以不变
你好👋🏼我們沒有全麥粉是否可以用什麼方法來做🙏
@gabaomomcuisine
2 жыл бұрын
高筋面粉
加入高筋麵粉也可以稱為全麥麵包?
@gabaomomcuisine
2 жыл бұрын
全麥麵粉也有高、中筋~~
老师好,可用燕麦取代全麦,謝謝。🙏☺
@gabaomomcuisine
3 жыл бұрын
是燕麦片吗还是燕麦粉呢?
@wngaiwah7246
3 жыл бұрын
@@gabaomomcuisine 老师好,是燕麦粉,谢谢
請問一下牛奶可否用脫脂奶 (skim milk)呢?
@gabaomomcuisine
2 жыл бұрын
可以
佳寶媽媽您好 請問如果想吃圓形的麵包,將麵團分成三等份後,直接發酵兩倍大然後拿去烤,這樣可以嗎?謝謝。
@gabaomomcuisine
Жыл бұрын
可以的~~
老師…請問為什麼我的麵包烤出爐之後…面包發不起來也不松軟…造型做好之後我放了1個小時醒發是不是不時間不夠呢?所以發不起來呢?是什麼原因因呢?🙏
@gabaomomcuisine
2 жыл бұрын
1是沒有發酵好 或2是烤箱溫度可能不夠高,烤的時間久~~
Can we use all whole wheat flour for the entire amount of flour required?
@gabaomomcuisine
3 жыл бұрын
Yes, you can and you can add more little bit of milk
@emilyelin2205
3 жыл бұрын
@@gabaomomcuisine thank you 😊
佳宝妈妈,请问可以用黑全麦粉吗
@gabaomomcuisine
2 жыл бұрын
应该可以,但我还没有用过呢~~
@peipeitan5707
2 жыл бұрын
@@gabaomomcuisine 谢谢回复,我试试😉
你好,請問全部用全麥麵粉240克可以嗎?牛奶需要再加多一些嗎?
@gabaomomcuisine
2 жыл бұрын
可以,多加10毫升或同樣的量
@yinlingluen7944
2 жыл бұрын
謝謝,成功啦
请问老师如果我要做两份面包的话,是不是所有用料都是双份呢?包括酵母,6克吗?
@gabaomomcuisine
2 жыл бұрын
是的,双份,酵母用5克就行了~
@yamlenchia1271
2 жыл бұрын
@@gabaomomcuisine 谢谢你,祝平安。
跟您的配方做,但出炉时面包粘住了牛油纸,请问什么原因?如何改善?
@gabaomomcuisine
2 жыл бұрын
烤好马上揭开,就不会粘连一起了~~
请问是上下火吗
@gabaomomcuisine
Жыл бұрын
是的
Hello teacher , may I check with you, can replace bread flour for wheat flour or may be other kind flour?? Thank you .
@gabaomomcuisine
2 жыл бұрын
Yes, absolutely you can use bread flour~~Thanks.lol
@helenkoh3403
2 жыл бұрын
@@gabaomomcuisine Good !! Noted with thanks .
早上好 请问佳宝妈这款面包放隔天了会硬吗?😊
@gabaomomcuisine
3 жыл бұрын
放保鲜袋里室温保存,隔天不硬的❤️❤️❤️❤️❤️
@chloeyep1228
3 жыл бұрын
@@gabaomomcuisine 谢谢佳宝妈❤️❤️
没有酵母的话,可以使用泡打粉取代吗?
@gabaomomcuisine
2 жыл бұрын
可以,大約8克泡打粉
@daisychang3620
2 жыл бұрын
老师,我买到酵母粉并使用酵母。我的第一次发酵1小时后,拿面团出来整是非常的黏手的(我也有撒面粉) ,可是老师的影片并不黏手,请问是不是我的面团发酵不够才黏手呢?
@daisychang3620
2 жыл бұрын
烤好了,没有酸味😁 面皮有点硬,但内馅是好吃的😍 请问面皮一定是硬的吗?或是有什么我需要注意让面皮也是软的呢?
请问为什么我的面包烘好之后中间有点试试? 我是第一次做全麦面包,平常我是用高筋面粉都没有这个问题 ? 谢谢
@gabaomomcuisine
2 жыл бұрын
1 是烤的时间需要再长一点点 2.是 果干加的多,烤的时候渗汁了~
为啥松弛哦?还松弛两次?
@gabaomomcuisine
Жыл бұрын
方便整型
非常漂亮的面包,非常感谢,你的视频订阅好几个月了。我在马来西亚, 天气通常都在30-34度左右,我想问老师牛奶需要加温到37-38度吗? 还是酵母必须要那个温度才会发的好?我的面团发酵双倍大后为什么不会有手套膜呢?期待你的回答, 谢谢。
@gabaomomcuisine
3 жыл бұрын
1. 不需要加热到35、36度 2. 要用高筋面粉或面包粉 3. 面团一定要非常软甚至粘手 4. 面团和好后,由于你那里的天气太热,面团发酵过快,会不容易出膜,所以,可以放冰箱冷藏发酵,可以先放冰箱2个小时或过夜,(你可以拉开面团应该有手套膜)然后再室温发酵到双倍大,整型即可~~
@yamlenchia1271
3 жыл бұрын
@@gabaomomcuisine 非常谢谢你的回答。的确这里太热了,面团很快就发酵了,整形不容易,不美。让我造着你的方法再试着做,希望可以拉出手套膜。不然只有开上空调才能做面包了。再次谢谢你的教导。祝喜乐安康。
为何我烤出来口感不好吃啊
@gabaomomcuisine
2 жыл бұрын
可能面团发酵的不好吧~
試做之後 內部怎麼有濕黏感?
@gabaomomcuisine
2 жыл бұрын
可能是果乾的緣故或需要再多烤一會兒吧~我做出來的沒有這樣
請問如果沒有全麥麵粉可以用普通麵粉嗎? 謝謝!
@gabaomomcuisine
3 жыл бұрын
還是都用高筋麵粉吧~普通麵粉可以用 all purpose flour
@ivyyan6536
3 жыл бұрын
@@gabaomomcuisine 好的謝謝!
👍👍👍👍👍👍👍👍👍👍👍👍