Recipe: Bread 75g*12 (baking tray 28*28cm) 1 cup =320ml(11oz) 1 cup flour =170～175g 1 tbsp=15 ml 1 tsp =5ml All purpose flour 480g （2+3/4cup） Salt 5g （1 tsp) Milk 240g (240ml) Sugar 50g (3tbsp+1tsp) Unsalted Butter 50g (melt)(3tbsp+1tsp) Instant yeast 5g (2tsp) Egg*1+egg white *1 （60~65g/egg with shell ） Surface: yolk *1 Milk 15g (1 tbsp) Lemon juice White sesame (optional) 170°C/190°C Lowest rack 23minutes Or 180°C. 22 minutes

@user-bj7xe8xi9r

Жыл бұрын

تسلم ايدك حبيبتي شكرا جزيلا لحضرتك

@northeryterry7320

Жыл бұрын

Let

食谱： 面包75克*12个 (烤盘28*28cm) 1 杯=320毫升(11盎司) 1 杯面粉 =170～175克 1 tbsp汤匙=15 ml 1 tsp 茶匙=5ml 中筋面粉480克 (2+3/4杯） 盐5克 (1茶匙） 牛奶240克 (240毫升） 黄油50克 （1汤匙+1茶匙） 白糖50克 （3汤匙+1茶匙） 即发干酵母 5克 （2茶匙） 鸡蛋1个+蛋白一个 （鸡蛋带壳60～65克每个） 表面： 蛋黄1个 牛奶15克（1汤匙） 柠檬汁几滴 芝麻（随意） 170°C/190°C 烤箱下层 23分钟 （或180°C ，22分钟）

@monicayeh9999

2 жыл бұрын

请教您，烤完后就留在烤盘里面冷却吗？

@aliskitchen

2 жыл бұрын

你好，烤好的面包出炉后，尽快从烤盘里取出。以免面包底部因为温差蓄积水份。🥰💖

@aliskitchen

2 жыл бұрын

🥰💖 您如果有网架，可以轻轻倒扣在烤盘上，连网架和面包烤盘一起翻过来，取开烤盘，让面包底朝上稍微晾几分钟，再翻过来正面晾到和手温以下。（这个过程戴好手套防烫）。 也可以直接用小铲从一侧抬着，另一只手辅助扶着一点，轻轻取出面包晾凉。

非常重要的一点，第一次发起来以后，不要再揉了，直接做成型，进入二次发酵的过程。否则会破坏第一次发酵形成的孔隙结构和面筋连结，二次发酵也会困难。所以第一次发酵之前容器要抹油便于取出来，就不破坏孔隙结构。

剛整了，超成功！而且是我第一次整麵包。謝謝你喔。好有滿足感。

@aliskitchen

2 жыл бұрын

👍👍🤗🤗太好了！ 🥳💖🌷非常高興能聽到您的好消息，🙏🤗感謝分享和回饋您的好消息！ 🥳🌸🌷🌹💖阿栗此刻的幸福感和滿足感和您一樣。

@srisukistiana63

Ай бұрын

Membuat saya tertarik unt mencobanya......lembut dan bentuknya sempurna...

做出來質感很鬆軟，謝謝🥰

@aliskitchen

Жыл бұрын

👍👍🤗🤗很開心看到您用阿栗食譜做出美味的麵包！ 🙏🌹💖🌸🍀謝謝您的分享與回饋！

這個配方真好！我剛剛試做，完全不輸給市售的麵包，還拯救了我不小心買太多的中筋麵粉。謝謝老師的分享！

@aliskitchen

Жыл бұрын

非常感謝您的分享與反饋！ 看到您的好消息，阿栗十分開心。 阿栗會繼續努力，與您分享更多美味食譜。 😘🙏🍀🌹💖🌸💞

阿栗很厲害，做的都很簡單也很可口，好喜歡你

@aliskitchen

2 жыл бұрын

🙏🙏🤗🤗阿栗很感恩您對我的厚愛！ ❤️❤️感恩支持與鼓勵我的您！ 🌹🌹感恩您與我分享溫暖和愛！

多謝阿栗小姐，你的視频非常好!

@aliskitchen

2 жыл бұрын

🙏🤗💖🌹🍀非常感謝您對阿栗的喜愛與鼓勵！ 阿栗會接著努力，製作更多好的食譜與大家分享！🌻🌹🌸🍀🥳

我今天做了这款面包，真的好鬆软又香，不抹上任何东西，就这样吃都已经很好吃了，太赞了，谢谢您分享您的食镨，感恩

@aliskitchen

Жыл бұрын

阿栗很高興您能做出滿意的麵包💖💖💖食物本身是能給人帶來幸福的，大巧若拙，有時候什麼都不抹，品味本味，也是一種樂趣。阿栗很榮幸能給您帶來快樂🥰🥰🥰

@yueshanng1929

9 ай бұрын

​@@aliskitchenI

Welcome back sir, stay connected ❤️your all recipes mind blowing 💐

@aliskitchen

2 жыл бұрын

Thank you so much,dear.🥰🙏💗💗

I made this tonight and it came out delicious! Thank you !

@aliskitchen

Жыл бұрын

Wow happy to hear the good news from you, you are awesome! My pleasure that you find my recipe helpful! 👍👍👍🥰🥰💪❤️💖💖

Tried n love it. Tq for sharing the recipe.

@aliskitchen

2 жыл бұрын

Thank you so much!🥰🤗🤗

Perfect. It came out so delicious. I will definitely try this. Thanks for sharing

@aliskitchen

Жыл бұрын

Thank you for your liking!🙏🌹🌸💖🤗

老师你好, 我今天做这款排餐包、 真的很棒 谢谢老师的视频😘😘

@aliskitchen

Жыл бұрын

阿栗很为您感到高兴！谢谢您的喜爱与支持，能给你带来快乐是阿栗的荣幸💖💖🥰🥰

Thanks for sharing you Milk Rolls, I wonder why you added Lemon juice to the egg wash. I always add in some milk to the egg yolk only. After baked, I love to brush them with some melted butter to make them shinning.

@aliskitchen

2 жыл бұрын

🥰❤️Thank you for your love of my recipes! 👍🌹You are a great baker. Add lemon juice to the egg mixture brushed on the surface of the bread to remove the fishy smell in the egg mixture. There is a very good way to add milk to the egg mixture as you did. And brushing the bread with butter after it comes out of the oven keeps it soft and shiny. It was a pleasure talking to you and I look forward to the opportunity to share more recipes with you in the future.

I have made several of your bread recipes and they are sooo good

@aliskitchen

10 ай бұрын

Thank you for liking and supporting my recipe, I appreciate it🥰🥰❤️❤️❤️

已尝试 非常松软 制作方便 👍

@aliskitchen

2 жыл бұрын

👍👍🤗🤗🌸🌸 💖🌸謝謝您的分享和回饋！阿栗看到您用阿栗的食譜做出美味麵包的好消息，十分開心！

Thank you for sharing this amazing 👍🏻

@aliskitchen

Жыл бұрын

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

Thank you for giving the ingredients in English for this lovely recipe

@aliskitchen

Жыл бұрын

Thank you for your liking and comment!🙏🌹💖🌸

Thanks for your croissant recipes. I followed wholesale. Very successful. Usually i used the electrical mixer , but today i hand knead the dough. Fantastic. I will try your others recipes.

@aliskitchen

2 жыл бұрын

Thank you for the comment! It’s great that you find my recipe helpful, and I’m happy you make good croissants out from my recipe! 🥰🥰🌹🌹👍👍

@allancyleong8338

2 жыл бұрын

@@aliskitchen your reply is fast and instant. Truely ppreciated. And BTW may I ask did you do a window pane test after kneading? (Sori, I'm shy to ask).

@aliskitchen

2 жыл бұрын

@@allancyleong8338 Hi it’s totally okay to ask, I’m happy to answer! Yes I did the window pane test. It is good when you can see a bit thick window when you do the test. I knead 10 minutes, I believe you need 8-10 minutes will be fine!

@allancyleong8338

2 жыл бұрын

@@aliskitchen thank you very much. I hand knead 15mins. Being an elderly I knead very slowly. V slowly. Once again I say thank you.

@aliskitchen

2 жыл бұрын

Hello, thank you for your feedback! The kneading time may vary by people, this would be fine. Again, thank you for comment and feedback! I’m always happy to help 🌹🌹🌹🥰🥰

很好很棒

@aliskitchen

Жыл бұрын

🙏🙏🤗🤗💖💖謝謝您的喜愛與鼓勵！

Love all your recipes. Thank you for sharing all your beautiful bread recipe.May I know if it's only one proof for this recipe? Thank you

Wow worth to watch 🤩🤩🤩 . excellent

This is so special👍这太特别了

@aliskitchen

2 жыл бұрын

🙏🤗🌸🌷🌹🌸Thank you for your liking and comment!

Perfectly done tempting ❤️

@aliskitchen

2 жыл бұрын

🥰🥰🌻🌻🌹🌹❤️❤️Thank you so much!

这个频道的视频做的真的非常好，情不自禁的又停下脚步细细观看一遍，视频已经保存并且订阅点赞，今后会常来学习一下，💯💯💯

@aliskitchen

Жыл бұрын

非常感谢您的订阅与喜爱！ 阿栗很高兴能看到您的评论，受到莫大的鼓励。感恩阿栗一路成长，一路努力的路上，遇到您的喜爱与善意、支持。 🙏🤗🌹💖🍀

请问您，在您的食谱里有时用溶化牛油，有时却用软化牛油，这当中有什么區別，希望您能为我解答，谢谢您!

It's a great food. I really want to try it. Thank you for showing me a good video. I look forward to more food videos. Thank you.

@aliskitchen

Жыл бұрын

Thank you for your liking and comment. I’m so glad to share with you!🙏🤗🌹💖🔆🌷

期待你的冷藏發酵video 🙏

@aliskitchen

2 жыл бұрын

謝謝喜歡💕以後可能會安排，謝謝您的支持🥰🥰🥰❤️❤️💖💖

Wow Amazing Recipe 👍👍👍🌹🌹🤞

@aliskitchen

Жыл бұрын

Thank you for your liking and comment!🙏🥰💖🌷🌹

我對牛奶過敏，不用黃油和牛奶， 用豆漿和玉米油代替可以嗎？🙏

真的好看👌👌太棒了👏👏👏👏👏👏🙏🌹🙏🌹🙏🌹🙏

@aliskitchen

Жыл бұрын

感谢您的喜爱与评论！ 😘😘🌹🍀💖🌸

Can I use golden cloud,sasko or snowflake flour?

Булочки классные , спасибо за рецепт !❤❤❤

look so fluffy, must taste good

@aliskitchen

Жыл бұрын

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

thank you recipe 😘

@aliskitchen

Жыл бұрын

Thank you for your liking!🙏🤗🌹💖🌸

Me encantó la receta muchas gracias te envío S A Ludos!!!😘

@aliskitchen

2 жыл бұрын

Gracias por darle me gusta a mi video! ¡Lo aprecio! Seguiré trabajando en compartir más recetas. Thank you so much! ❤️❤️❤️🥰🥰

很喜欢妳的视频，用手揉面太好了，如果可以用碗来量面粉的比例那就更好了，因为我没有量秤，我相信很多人和我一样没有量秤的。

ممنون ازآموزش خوبتون 💓💓

@aliskitchen

Жыл бұрын

Thank you for your liking!🙏🥰💖🌸🍀🌹

Thank you so much❤❤❤❤

@aliskitchen

Жыл бұрын

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

Hi teacher. May I know what's the purpose of adding lemon juice for the topping?

Beautiful ❤❤❤

Melhor canal de pães❤❤❤🇧🇷🇧🇷🇧🇷

再度請教您，我烤到最後5分鐘到時候，上色速度變快。我就降了10度，3分鐘後仍舊上色很快，我怕焦了，就再降10度，最後成果的顏色有控制在我的預期中。如果同樣的事情再發生，我應該降溫，還是在麵包上蓋錫箔紙 比較好？

@aliskitchen

2 жыл бұрын

你好，🥰💖我想是每個烤箱脾氣和火力不大相同。從您的描述上看，應該是火力便猛了一些，下次您可以嘗試降低10度烘烤，同時皮色，調整烘烤時間，或者麵包烘烤位置層數。

Yummy 😋 so nice 👌👍

@aliskitchen

Жыл бұрын

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

I love it

@aliskitchen

Жыл бұрын

ขอบคุณมากค่ะ🥰🙏🌹💖

Hi, I followed the instructions accordingly but the dough is sticky. I m using plain flour. Pls advice. Thank you

Denemeye değer harika oldu ellerinize sağlık 🇹🇷

為什麼要加檸檬汁呢?

请问能用高筋面包吗？ 份量是否一样？ 谢谢！

Wow....it's amazing👍

@aliskitchen

Жыл бұрын

Thank you for your liking and comment!🙏🌸🤗💖

表皮刷蛋黃牛奶液，添加檸檬汁，檸檬汁可用幾滴醋代替嗎？或不加

@aliskitchen

2 жыл бұрын

您好，🤗🌸🍀表皮蛋液可以不加檸檬汁，也可以換成幾滴顏色淺的醋。 檸檬汁的加入，目的是讓蛋黃的一絲絲腥味去除掉，不用檸檬汁影響不大的。

我想請問一開始奶油就融化和酵母一起攪拌不會造成酵母發不起來嗎？謝謝🙏

@aliskitchen

2 жыл бұрын

您好，🤗🌸很高興回答您問題，與您無私分享。 黃油提前加入最大的影響是減弱麵筋的形成，所以商業裡一般是把黃油留到麵團出7成筋的時候再加入。 在這個食譜裡，把酵母、牛奶、黃油、糖一起加入，在家庭製作而言，因為製作麵團份量比較少，這樣操作最簡便，經過我無數次實踐，不影響酵母發酵。 對酵母最大的影響的是鹽，所以把鹽放到麵粉後面加入。

影片對沒有廚師機的人太友善啦❤️

@aliskitchen

Жыл бұрын

謝謝喜愛！ 其實做麵包真的不用機器，用手輕鬆也可以做出來美味綿軟的麵包。自家做麵包也可以十分快速容易。🥰💖

How many hours should we let the dough ferment?

Great😍

@aliskitchen

Жыл бұрын

Thank you for your liking!🙏🌹🔆🤗💖🍀

請問等麫團發酵2.5倍大要等多久？要放冰箱嗎？可否把已松弛的麪團冷藏，待一星期後再焗？謝！

@aliskitchen

Жыл бұрын

您好！麵團發酵到2.5倍大，我室溫30～32度，發酵一小時。如果您室溫低可能會久一些。 這個第一次的基礎發酵，可以在冰箱1～4°C冷藏10～14小時過夜發酵，第二天取出來分割、復溫，整形，二發和烘烤。 麵團不建議冷藏太久，在冰箱裡也會發酵過度，麵團發酵過度會變酸。 也不建議冷凍，我們家庭冰箱一般零下十多度的冷凍溫度，冷凍麵團後麵團裡的冰晶會破壞麵筋結構，不同於商業的專業冷凍麵團需要的零下三十幾度的快速冷凍條件。 🥰💖

可以加果酱吗？我家里的苹果树，每年都有好多苹果，扔了好可惜。想做苹果馅面包

@aliskitchen

Жыл бұрын

您好，完全可以的，把苹果擦细丝炒熟放凉，裹入面包芯里，非常好吃！ 太棒了，好羡慕啊！👍👍🤗🤗💖💖

Can this bread steam?

Are you using warm milk? Thanks

@aliskitchen

2 жыл бұрын

Hi, I’m using room temperature milk ( less than 35°C ) , because heat will affect function of yeast.🥰🥰❤️❤️

請問妳使用的速發酵母是高糖還是低糖的呢？ 😮

@aliskitchen

Жыл бұрын

您好，🥰💖我用到的是耐高糖酵母。一般含糖量8～30含糖量（相對於麵粉）的都建議耐高糖酵母

راااائع جدا 😋🥰🔥👌

This milk bread is so delicious😋😋😋

@aliskitchen

Жыл бұрын

🥰🌹💕💕🍀🍀

Es sieht sehr lecker aus 😋😋😋😋😋👍

@aliskitchen

Жыл бұрын

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

谢谢，很好的视频。请问面团做好后(放入烤箱前)要放在什么温度下/多久才能够发酵到两倍? 比如，可以摆放在桌面和室内常温下？秋冬季节，室内温度相对低点，是否要外部“加热”以催促发酵过程？

@aliskitchen

Жыл бұрын

謝謝您的喜愛！ 如果您所在地室溫較低，發酵速度會慢一些。您或許可以嘗試兩種方法促進發酵速度的加快。 1、把麵團或麵包放入烤箱的發酵功能，大約32度，基礎發酵1小時，第二次發酵50分鐘左右。 2、如果烤箱沒有發酵功能，可以把麵團或麵包放入烤箱裡，不用開啟電源，在烤箱裡同時放入一小碗熱水，（中途可以更換熱水）關好烤箱門，創造一個密閉和溫暖的發酵環境。 我通常在麵包上會先蓋一個保鮮袋，這樣是為了讓麵包表面保存濕潤，防止表皮乾結。而後會蓋上一塊幹的棉布，是為了保溫，和增加密閉性。事實證明，我用下來這樣會讓麵團得到很好的保溫性。 🥰💖

@JimaoPeng

Жыл бұрын

@@aliskitchen Thanks for your quick reply! Wonderful, will try.

@aliskitchen

Жыл бұрын

You’re welcome, I’m so glad to share with you.🤗🌹💖🌹

老師！點解我搓搓麵團，差極都黏手

Hi 阿栗！我在这个月无意间发现你的video，看你很多做面包的影片都好简单。好奇心之下，我尝试做了这款面包。真的有模有样耶！这是我人生中第一次做面包，所以特别激动😅 我好希望这里留言也可以发照片，想让你看看我做出来的成品。我一直摸我的面包，觉得好不可思议😅😂 不过我看你video做出来的面包超级柔软，我的也是会有拉丝，但整颗面包摸上去有点点硬。 是我揉面团太久吗？还是我用bread flour的原因？先在这里谢谢你的提点🙏🏻💗

@aliskitchen

2 жыл бұрын

🤗👍👍🌹💖😋🥖🍞🥳謝謝您的厚愛！ 好開心聽到你的好消息！你的麵包一定很美味的，我想像著麵包的樣子一定很可愛！🤗👍 製作麵包的麵粉，會因為高筋中筋，低筋麵粉的區別，（甚至因為品牌不同也會），吸水能力有所差別。高筋麵粉吸水能力會比中筋麵粉強一些。如果您下次觀察，看看麵團比我的幹，可以加10～20克牛奶，以達到平衡。 除了麵包中的水量外，麵包是否頂部乾結，很大可能還有烘烤溫度，時間和烘烤位置（烤箱裡），都有關係。 提請注意，烤箱充分提前預熱15～20分鐘，讓麵包入爐時達到目標溫度。 每家烤箱脾氣不同，看火力情況可以調節烤箱溫度，一般麵包烤制12分鐘內表皮上色為佳。如果長時間低溫烘烤容易導致麵包烤乾變硬。 你真的是很棒了！第一次做麵包可以這麼成功！👍👍💖💖回想我自己十五年前第一次自己做的麵包，看著麵包在烤箱裡慢慢長大，變圓，神奇而美妙，那種喜悅和滿足，至今都難忘。 我到現在一直喜歡做麵包，並且嘗試拍出影片和大家分享，也是源於麵包帶給我的這種喜悅與滿足。 再次謝謝您的厚愛，並且留言告訴我。 期待以後和您分享我的更多精彩食譜，也期待聽到您的好消息分享！🥳🥳💖💖🤗🤗🌹🌹🍞🍞🥯🥖🥐🥪

@aliskitchen

2 жыл бұрын

再補充一點，普通麵包之類不需要太強麵筋的麵團，我就揉麵8～10分鐘。手揉吐司花15至20分鐘。我想即使個人速度不同，也不會有太大區別，您可以參考這個時間。🥰💖🌹

@bakewithayumi

2 жыл бұрын

@@aliskitchen 看到你给我的回复留言，满满的感动🥺谢谢你愿意和我分享那么多，真的很感谢你的无私分享🙏🏻💗

@aliskitchen

2 жыл бұрын

🥰🥰我們的相識，源於相互的無私分享美食與幸福，感恩好緣份。🙏🥳💕🍞🥯🥐🥖🍀🍀💕

@bakewithayumi

2 жыл бұрын

@@aliskitchen 好！那我下次再做的时候，尽可能别揉太久，还有调整我的烤箱温度。我是用180°C烤，影片里你是建议烤22mins，我感觉我的烤箱温度蛮高的，我烤19mins就很上色了～ 真的很谢谢你阿栗！我会继续尝试你其他的面包食谱，尤其是葡萄干面包！

Super gemacht, klasse perfekt❤

ขอบคุณคะที่ทำขนมให้ดู

@aliskitchen

Жыл бұрын

ขอบคุณมากที่ชอบวิดีโอนี้ค่ะ🥰🥰❤️❤️

Why the lemon in the yolk-milk? Never saw this before. Does it add a flavour or something? 😊

@aliskitchen

2 жыл бұрын

Hi, the lemon is to let the yolk smells better, not for flavor. It is okay not to add the lemon👍👍❤️❤️🌹🌹

@user-ib6ls9ny9o

2 жыл бұрын

@@aliskitchen thank you.very clever thinking 😊😊👍

@aliskitchen

2 жыл бұрын

@@user-ib6ls9ny9o it’s my pleasure that helps! This thought is from my experience, I’m happy to share with you❤️❤️🥰🥰🌹🌹

May I ask what yeast should I use? Just made my first cake.

@aliskitchen

2 жыл бұрын

Hi, you don’t need yeast for cakes! But for making breads, I usually use instant yeast (dry yeast)🥰🥰🌹🌹💖💖

@happinglight

2 жыл бұрын

Thank you 😊

@happinglight

Жыл бұрын

@@aliskitchen❤ May I ask how long does the dough take?

老师请请问我可以直接用面包机做團吗？是按dough还是bread dough的button

@aliskitchen

2 жыл бұрын

您好，謝謝您的喜愛！ 很抱歉我的麵包機和您的可能標示不同些。 您選用只是揉麵的程序就對，不要選用一整個程序。🥰💖

@yuanzhuochen2805

Жыл бұрын

@@aliskitchen、

請問如何保存

想問如果我不用手做麵團用機可以嗎？

@aliskitchen

2 жыл бұрын

你好，完全可以的🤗👍💖🌹

Your bread flour quality is excellent. Bread flour also matters to prepare pillowy or cottony bread.

@aliskitchen

Жыл бұрын

Thank you so much! Yeah I agree the understanding for the flours matters on baking! Again, thank you for liking and supporting 🥰🥰🥰❤️❤️💖💖💖

@manishaparekh6615

Жыл бұрын

@@aliskitchen 👍

@aliskitchen

Жыл бұрын

🙏🤗💖🌹

@manishaparekh6615

Жыл бұрын

@@aliskitchen i cannot get bread flour in india. Even in amazon also not available ? Feeling very sad ?

@manishaparekh6615

Жыл бұрын

@@aliskitchen Since 42 years i am in a cooking field.

I tried this recipe once and the centre of the bun was hollow, i.e. none of that delicious fluffy bread as shown in video. What went wrong? Also, the fillings were all melted. Was this expected? The ones I bought from the store always has a lump in the middle.

@aliskitchen

Жыл бұрын

Hi, I’m not sure if you are referring to this bread Roll here. But, if the bread roll center is hollow, it’s probably because you didn’t roll it tight enough. You can push the rolled part back a bit then keep rolling, it will make the roll tighter. 🥰🥰🥰 If it’s the BUN, there are two possibilities: 1, you knead the dough piece to large so it leaves a big room in the bun ( between the filling and the outside part). 2, you might leave too much gas in the bun. You probably want to release the gas out from the inside when you are closing the bun. 👍👍👍 For the filling, because I’m not sure what filling you are talking about, so I afraid I can’t give you a definite answer, I’m sorry. 😥❤️

@amau1425

Жыл бұрын

@@aliskitchen thx for your explanation. I was referring to the bun. And the filling , oops I was referring to the coconut cocktail bun. How can I release gas fro the inside? I really appreciate your video. Even though mine didn't turn out as perfect as yours, yet it's always finished in a day in my household, which only happens when they taste good! Thank you again !

@aliskitchen

Жыл бұрын

Hi, I’m happy to help! You are great because you think a lot when baking, and I’m happy that you family love your bread! For your problem of get the center hollow, you probably want to first, make the filling as close as possible to the surface dough ( make the gap smaller). Then, when you are closing the dun, you might wanna gradually close it, then gently squeeze it a bit, so the gas that potentially exists in the bun will go out.

Wawwwwe😋🥰🥰🥰👍🏼👍🏼

@aliskitchen

Жыл бұрын

Thank you for your liking!🙏🥰🌸💖🍀🍬

謝謝你的分享！ 想問一下面团揉了很久仍很黏手，不知道是什麼原因? 另外還想知道麵包焗起後表皮是脆的，是正常嗎? 如果想表皮也軟綿可以嗎? 還有吃起來有點乾，如何令麵包吃起來濕潤一點? 謝謝😋

@aliskitchen

2 жыл бұрын

您好，🥰💖如果揉麵很長時間很黏手，很大可能是因為品牌不同原因麵粉吸水能力有差別的問題。您可以嘗試添加10～20克麵粉，相信能很大程度改善。 麵包剛烤出爐，表皮會有一點點硬，但是等麵包放涼後，麵包內部的水氣散發上來，表皮又會回軟變得柔軟。如果要讓麵包更好保濕和增亮，回軟，可以出爐後趁熱刷黃油。 如果麵包放涼後一個小時還不軟，有可能是因為烘烤時間和溫度的不適宜。每家烤箱脾氣火力會有區別，容量大小不同，所以具體時間需要自己觀察皮色調節。 一般來說，麵包表皮太硬，或放涼也不軟，可能是烘烤溫度太高（裡頂火太近或整體溫度太高），或者火力正常但是烘烤時間太長讓麵包頂面變乾。 結合您描述的吃起來有些乾，我建議您下次烘烤可以嘗試縮短烘烤時間，調整火力或者層數。🥰💖

@wendylei4246

2 жыл бұрын

@@aliskitchen 謝謝🥰

@aliskitchen

2 жыл бұрын

不客氣，很高興與您分享呢。🤗💖

Hi, may I know why you add lemon juice in your egg yolk to brush the bread? Any purpose?

@aliskitchen

2 жыл бұрын

🥰❤️Hello, I am very happy to answer your question. The purpose of adding lemon juice to egg yolk is to remove the fishy smell of egg yolk itself and make the surface of the bread more fragrant.

@emilychin6755

2 жыл бұрын

@@aliskitchen I see. Sure and noted. Thanks for sharing. Take care and stay safe (^_*)

@aliskitchen

2 жыл бұрын

@@emilychin6755 🤗🥰🌻🌻❤️❤️Thank you so much for your love and best wishes to you!

I m vegetarian, do you have a without eggs recipes

Can I double this recipe to get more?

@aliskitchen

2 жыл бұрын

Of course you can! As long as your baking tray have enough size🥰🥰👍👍

老師，謝謝你的分享。我想請問，若我只作6個包，是否按你食譜的分享減半就可以？

@aliskitchen

2 жыл бұрын

您好，谢谢喜爱！ 您说的对，所有材料减半即可🤗🌸👍🌸

@ahkuankuan3573

2 жыл бұрын

謝謝老師快速回覆，你太好了❤️

@aliskitchen

2 жыл бұрын

@@ahkuankuan3573 🤗🥰🌹🍀❤️不客氣，很高興與您分享呢。

@cy0316

Жыл бұрын

​@@aliskitchen 我也是比例減半制作，現在麵糰非常黏手 😭

@aliskitchen

Жыл бұрын

@@cy0316 您好，土豆泥加進麵團是會比普通麵團黏一些，主要看麵團狀態決定，如果麵團太過濕軟（這是因為麵粉吸水能力不同導致）您可以添加10～20克麵粉。 如果軟度還可以，就是單純黏手，您也可以手上抹食用油揉麵放沾

請問一下酵母要用那一種的呢家裡沒有烤箱用氣炸鍋可以嗎

@aliskitchen

Жыл бұрын

您好，我用的酵母是即發幹酵母instant yeast,耐高糖類型。 很抱歉，這個麵包阿栗沒有用空氣炸鍋烤過，無法給您準確意見參考，十分抱歉。 🙏🥰🌹💖🔆🍀

請教一下， 1）用完全溶化了的牛油製作麵包，有什麼好處呢？ 2）如果用的是室溫牛油，出來的麵包組織可能會有什麼不同呢? 謝謝 Ali's Kitchen ☺️

@aliskitchen

2 жыл бұрын

🥰你好，完全融化的黃油加進去比較方便，如果用室溫黃油，可以在把麵團初步拌好，放置15分鐘後，開始揉麵時加入進去揉麵，效果幾乎一樣。

请问师傅，面包烤的时候好好的，为什么放凉了以后面包皮就皱皱的? 谢谢！

@aliskitchen

Жыл бұрын

您好，麵包烤好後會有個水氣從內向外的散發過程，如果烘烤得當，皮會輕微回皱是正常的。如果回皱太多有可能是烘烤不透，火候或者时间需要再调整，让面包再内芯再熟透一些。

嗯，可以看出真的是普通面粉，只要掌握了核心技术，很多变化都可以达到目的。

@aliskitchen

2 жыл бұрын

🤝🤗🌹💖👍太對了！

How many protien in all purpose flour

@aliskitchen

2 жыл бұрын

Hi, all-purpose flour can be anywhere from 9% to 12% protein. The all-purpose flour I use is 10.5～11% protein🥰💖

تسلم الايدي 🇸🇦

@aliskitchen

Жыл бұрын

شكرا لحبك🥰💖🌹🌸

请问可以把面团放一晚第二天才放烤箱吗

@aliskitchen

Жыл бұрын

您好，麵團揉好以後，可以放冰箱冷藏發酵10～14小時，然後第二天取出來接著分割造型和二次發酵。🥰❤️

你好，我有一个问题想请教你。 我用厨师机揉面，为什么面团越揉越黏? 也希望你可以做一个视频是教如何全程用手揉面。 谢谢你

@aliskitchen

Жыл бұрын

您好，我的食谱几乎都是全用手揉面团。 手揉面团一般就是前3分钟会黏手，5分钟后或加入黄油后就不会粘的。 我的一般甜面包揉面就是全程10分钟，不超过15分钟，面团揉好出筋后不会粘手。 如果机器揉面，一般揉面10～15分钟。

@loychoywan949

Жыл бұрын

@@aliskitchen 谢谢你的回复

@loychoywan949

Жыл бұрын

@@aliskitchen 谢谢你的回复

@aliskitchen

Жыл бұрын

不客氣的，如果能幫到您阿栗會很高興。🤗💖

hello 你好 请问换去高筋面粉是可以的吗？

@aliskitchen

11 ай бұрын

您好，可以换去高筋面粉的🥰🥰❤️❤️

@Jaydentks

11 ай бұрын

@@aliskitchen 好的 谢谢回复

@aliskitchen

11 ай бұрын

❤️👍

請問揉麵揉到光滑，需要到拉起來出現薄膜嗎？

@aliskitchen

Жыл бұрын

您好，不需要拉出薄膜。 手揉麵團10～15分鐘就足夠。麵包通過後期的擀卷會出層次。 咱們家庭做麵包，特別才開始做，不要被薄膜這道坎給阻攔到。 只要麵筋基本夠，其他能掌控充足而恰當發酵、還有整形，烘烤注意預熱烤箱和觀察皮色，做出來的麵包都非常好的。🥰💖

Greetings! I see you have new fun stuff. I watched more of your channel already. Some compilation there i see. Peace!

@aliskitchen

Жыл бұрын

🙏🤗🌸💖🍀🌻🔆🌷 Thank you dear friends for your love, it is a pleasure to share our delicious bread recipes on my channel.

Nefis görünüyor

@aliskitchen

10 ай бұрын

❤️❤️🥰🥰

請問表面的蛋液內加檸檬的作用是？ 謝謝🙏🏻

@aliskitchen

Жыл бұрын

您好，表面蛋液裡加檸檬可以去除蛋液本身一絲的腥味。🥰💖

请问老师 为什么 刷表面 的 鸡蛋液 要 放 几滴柠檬 代表什么意思 谢谢

@aliskitchen

2 жыл бұрын

你好，刷表面的蛋液加入檸檬汁是為了去腥味，如果沒有不加也可以。🥰💖

@ahkuantan7455

2 жыл бұрын

谢谢老师的答案❤❤❤

@aliskitchen

2 жыл бұрын

@@ahkuantan7455 很高興與你分享🥰🌹💖

@vooon5510

2 жыл бұрын

老师说的很对，去腥，其实说白了没必要。

@aliskitchen

2 жыл бұрын

@@vooon5510 謝謝您！👍🤗💖加不加檸檬，不是非必要，但會有細微差別，仔細品可以體會到。

可以用高筋麵粉嗎？

@aliskitchen

2 жыл бұрын

你好，可以用高筋麵粉的，因為麵粉吸水能力不同，看你麵團狀態如果有不同，可以調整（高筋麵粉一般是添加奶量）10～20克牛奶。

@FTL1212

2 жыл бұрын

@@aliskitchen 好的，謝謝😇

请教您，烤完后是否就留在烤盘里面冷却？

@aliskitchen

2 жыл бұрын

你好，烤好的面包出炉后，尽快从烤盘里取出。以免面包底部因为温差蓄积水份。🥰💖 🥰💖 您如果有网架，可以轻轻倒扣在烤盘上，连网架和面包烤盘一起翻过来，取开烤盘，让面包底朝上稍微晾几分钟，再翻过来正面晾到和手温以下。（这个过程戴好手套防烫）。 也可以直接用小铲从一侧抬着，另一只手辅助扶着一点，轻轻取出面包晾凉。

@monicayeh9999

2 жыл бұрын

@@aliskitchen , 謝謝您這麼快就回覆我。我已經做出來了！非常好吃！感謝您用心的教導。

@aliskitchen

2 жыл бұрын

@@monicayeh9999 🥰謝謝妳和我分享您的好消息！ 我會盡可能快一些的回覆朋友們，是希望大家在做麵包過程中遇到疑問能盡快得到解決。 當我聽到你們做出好吃的麵包來，是我最幸福的時刻。 謝謝你的留言，期待以後再和你們分享我的食譜。🥰🙏

面团揉成型后发酵要多久呢

@aliskitchen

2 жыл бұрын

你好，揉好面后发酵到2～2.5倍，我的室温35°C发酵了1小时，如果您用烤箱的发酵功能可以36度约1小时也可以。如果您室温低，可以用密封后用布盖好保暖，在温暖处发酵，具体时间还取决于不同气温。

@victoriababyvb4967

2 жыл бұрын

@@aliskitchen 谢谢感恩

为什么面粉发酵不起来