(中文/ENG)中种法全麦核桃软欧包 - Whole Wheat Walnut Dinner Bun/Rolls/Sandwich Rolls - Pre-ferment Method
Тәжірибелік нұсқаулар және стиль
最近几年异常火爆的软欧包，吸收了传统欧式面包的健康基因，更适合普通大众的口感习惯，是面包健康的流行新趋势、新食尚。
这是一款低糖、低油、高纤维的50%全麦面包，加入了核桃仁和葡萄干，既有相对于甜面包的高纤低卡，又有甜面包的松软。外脆而内柔，每一口都能品尝到谷物，核桃仁和葡萄干的天然原香。无论是当早餐还是做成三明治，都是老少咸宜的健康美食。
In recent years, the extremely popular soft whole wheat bun has absorbed the healthy genes of traditional European bread and is more suitable for the taste habits of the general public. It is a new trend and new food style for healthy bread.
This is a low-sugar, low-oil, and high-fiber 50% whole-wheat bread with walnuts and raisins. It has the high-fiber and low-calorie relative to sweet bread, and the softness of sweet bread. Crisp on the outside and soft on the inside, you can taste the natural aroma of grains, walnuts and raisins in every bite. Whether for breakfast or as a sandwich, it is a healthy food for all ages.
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面包材料8个餐包Bread Ingredients for 8 Buns
🍞中种面团Pre-Ferment Dough/Biga:
高筋面粉Bread Flour 145g
水Water 90g
即溶酵母Instant Yeast 2.5g
🍞主面团Final Dough Ingredients:
全麦面粉Whole Wheat Flour 205g
高筋面粉Bread Flour 60g
即溶酵母Instant Yeast 1.5g
盐 Salt 5g
细砂糖Sugar 15g
水Water 205g ( 185g水与全麦粉混合,185g Water for Whole Wheat )
无盐黄油Unsalted Butter 18g（软化的，Softened)
烤好的核桃Roasted Walnuts 40g
葡萄干Raisins 40g
🍞预热烤箱至425°F / 220°C，烤箱中层烤10-12分钟至表面金黄色
Preheat the oven to 425°F / 220°C, bake the middle layer of the oven for 10-12 minutes until the surface is golden brown
💕小帖士Tipps：
1. 做冷藏中种面团的水夏天约3°C，冬天的水约10-15°C，揉面时，面团温度会升高很多，控制好水温，能避免面团发酸，或是酒味太重发酵过度。
2. 发好的中种面团，夏天从冰箱取出直接使用，冬天室温温度低，可以提前1小时从冰箱取出回温后再使用。
3. 葡萄干\果仁等在与面团混合时容易破坏面筋，葡萄干提前用温水浸泡10分钟，然后用厨房纸吸干葡萄干表面的水分，葡萄干吸水变柔软，可以减少破坏面筋，也可避免 烤焙过程中葡萄干会吸收面粉里的水分加速面包老化，烤好后口感会比较湿润柔软。
4. 主面团里的水是205g，有185g的水是用来与全麦面粉混合使用，剩下来的20g水，可以根据面团的吸水性进行调整增加或减少。
5. 生核桃用350°F/180°C 中层烤大约10分钟，冷却后切碎，尽量切小一点
1. The water used to make the Pre-Ferment Dough/Biga is about 3°C in summer and 10-15°C in winter. When kneading the dough, the temperature of the dough will rise a lot. Control the water temperature to prevent the dough from becoming sour or too strong in alcohol and Over-fermentation.
2. Pre-Ferment Dough/Biga that has been made can be used directly after taking it out of the refrigerator in summer. In winter, the room temperature is low. You can take it out from the refrigerator 1 hour in advance and use it after returning to the temperature.
3. Raisins
uts, etc. are easy to destroy gluten when mixed with dough. Soak the raisins in warm water for 2-5 minutes in advance, and then use kitchen paper to absorb the moisture on the surface of the raisins. The raisins absorb water and become soft, which can reduce damage to gluten and can also be avoided During the baking process, the raisins will absorb the moisture in the flour to accelerate the aging of the bread, and the taste will be moist and soft after baking.
4. The water of the final dough is 205g, 185g of water is mixed with whole wheat flour, and the remaining 20g of water can be adjusted to increase or decrease according to the water absorption of the dough.
5. Roast the raw walnuts in the middle layer at 350°F/180°C for about 10 minutes, then chop them after cooling, try to cut smaller.
#全麦核桃软欧包 #全麦软欧包 #WholeWheatBun #软欧包 #中种法软欧包 #中种法面包 #PrefermentBread
Music used
Antique - by Jonny Easton
Link: • Touching Piano Music -...
Check out his channel
Link: / jonnyeaston
Пікірлер: 262
這個食譜真的非常好，非常感謝老師！
太好吃了，非常喜歡這款軟歐包，謝謝分享🥰
感謝！今天跟著做了 非常成功！這是我第一次做中種麵包. 非常謝謝您.
试了这个面包，成品非常松软好吃。感谢分享
昨天試了這個食譜，我冷藏時間只有幾小時，效果也不錯，謝謝🙏🏻
It looks wonderful and perfect 😍👍 thank you for sharing ✨
非常棒的食谱频道! 详细无私的说明，食谱分明列出👍 赞👍 感恩老师 🙏🙏
@AllCookingStuff
3 жыл бұрын
多谢支持🙏
好美的歐包！有點找回過去自己手做的幸福感～
跟着你的配方做了，很蓬松，味道不错，谢谢你分享！感谢！
@AllCookingStuff
3 жыл бұрын
👍👍
这款面包现在是我家的常规品种，隔几周就要做一次，非常好吃😋。希望今后多分享一些咸味的欧式面包，谢谢🙏
做了一些改变。加了一點點蜂蜜。十分好吃。謝謝食谱。
Usually, I don't write comments on videos but I need to do it for you! First of all, sorry for any English mistake. I just found out about your channel a couple of days ago, and I'm in love with it. Your teaching is amazing, you teach things that I never see any other doing except in a paying lesson. Thank you for your kindness in sharing all of that!
@AllCookingStuff
3 жыл бұрын
Wow, thank you!🥰
@dorisong6720
3 жыл бұрын
Ya..me too, just found out this channel weeks ago! Fantastic illustrations! Tq teacher 🙏
Tried👍, a good keep receipe. I reduced the temperature by stages for softer bun. Thank you for sharing.
I started the biga and autolyse last night and baked the bread rolls today. They were amazing! Very light and open crumb! Definitely will be making these again! Thank you for the recipe and detailed step by step instructions :)
第一次做这款面包，除了一股浓浓麦香味，面包的口感也很好。谢谢您
I make these today. And it's amazing. Thank you so much.
@AllCookingStuff
3 жыл бұрын
Wonderful!😃
Amazing sandwich recipe. Looks yummy.
@AllCookingStuff
3 жыл бұрын
Thanks for watching
真的好好吃，感謝您的分享，讓我知曉全麥粉做的麵包可以如此美味。♥♥💋
@AllCookingStuff
2 жыл бұрын
谢谢支持哦😊
Done make it. So yummy. I like it. Waiting for another wholewheat bread..thank you for the recipe....
@AllCookingStuff
3 жыл бұрын
👍
Thank you for your recipe, yummy
Look good, thanks for sharing the recipe 👍🏻👍🏻👍🏻
@AllCookingStuff
3 жыл бұрын
Hope you enjoy😄
Love it Tqsm Sherry
谢谢分享！一定会照着做！👍
@AllCookingStuff
3 жыл бұрын
谢谢🙏
好好吃啊、老師好細心的手藝！
我每次加1小包越南G三合一咖啡，加上麦香，整幢楼都弥漫着浓郁醇厚的香味。太爱这款🤙🤙🤙已经列入我的长撸款😜😍
@AllCookingStuff
3 жыл бұрын
👍👍
Süper ellerinize sağlık 👍👍👌👌👌🧿🧿🧿🧿🌹afiyet olsun
I baked them today. Absolutely soft and wonderful buns. Thanks
Thank you fr u recipe
老师你好，非常开心看到这款面包教学，面包好松软，喜欢这种口感的面包，刚好买了全麦面粉，把食谱收藏起来了。跟着你的食谱做出来的面包真的好好吃。🥰谢谢你的分享
@AllCookingStuff
3 жыл бұрын
谢谢支持🙏
@tanyining2105
3 жыл бұрын
@@AllCookingStuff 特来反馈，早上做了软欧包🥖香香脆脆的表皮内部好柔软，太好吃了😋👍 只是想请教老师，我的面团比较黏手，是不是下次20克的水份可以减少？因为小朋友不喜欢吃核桃所以我打比较细加下去是会不会影响导致黏手呢？整体上做出来是成功的！😃
@AllCookingStuff
3 жыл бұрын
如果太粘手，是可以不加那20克水的
@tanyining2105
3 жыл бұрын
@@AllCookingStuff 好的，谢谢回复！
@noahso4927
3 жыл бұрын
請問麥粉有沒有指定名同牌子
老師，今天做了這個歐包，不過我有點偷懶，沒有整形成小顆的，而是直接整顆丟鑄鐵鍋裡烤，好好吃，這麼高比例的全麥竟然還這么好吃。👍
@AllCookingStuff
3 жыл бұрын
👍👍
i just found your channel 2 days ago, just one word for you...you are amazing. Your bread making method is awesome that i've never seen before. I'm an avid bread making so love your method so much. Thank you.
Yummy😋😋
謝謝回覆
@chewsookchou2202
3 жыл бұрын
老師，做了這歐麵包，果然外脆內軟👍好吃 ，,非常滿意，必定收藏此食譜....
Прекрасные булочки. Спасибо Вам огромное. Елена
老师你好，今天下午刚做完这款面包，非常赞，外脆内软。我用粗全麦面粉做的，我提前用筛子把那种很粗的麦麸都过滤出来了，留下细小的麦麸。就是我的面包做出来发酵的时候不往上膨胀，但是往两边膨胀，不知道是什么原因。不过成品依旧很好吃，超级香，谢谢老师的配方！
@AllCookingStuff
2 жыл бұрын
你可以看看这些可能的原因： 1.全麦面粉和高筋面粉的面筋不够 2.面粉吸水性不好或者水加多了些，面团太软 3.搅打的时候没有搅打出较好的面筋
@manyaxu1117
2 жыл бұрын
@@AllCookingStuff 谢谢老师的回复，我觉得都有可能，我是手揉的，面团在烤箱里面放热水二发的时候表面很粘手
very nice video and very nice, clean hands! thank you!
Hi, can I use sourdough starter instead of biga method? How to substitute it please? Thanks 🙏
老師 請問麵糰若只分割成二等分，烤溫及時間需要調整嗎？謝謝您
我是新手 請問老師 您的配方裡中種麵糰做好後 放冰箱隔夜使用我明白 主麵糰有「全麥麵粉」是要當天揉麵呢 或是兩種麵糰都要前一天揉好 第二天再將兩個麵糰揉在一起 再整型烘烤呢？請賜教 謝謝老師！
This is very nice. Thank you for sharing.
@AllCookingStuff
3 жыл бұрын
You are so welcome!
👍
很喜歡老師的影片，請問老師：吃不完的要如何儲存？冷藏？冷凍？再次取出時如何讓麵包恢復原狀？不好意思一下問了很多問題。
@AllCookingStuff
3 жыл бұрын
谢谢支持🙏！这个面包常温密封可以保存2-3天。也可以密封后冷冻，可保存大约30天，吃的时候表面喷点水，350F/180C烤3-5分钟就可以了。
請問老師鎅麵包面的刀在哪裏買呢？
Can I use almonds
老师，请问黄油可以用corn oil代替吗？因为不可以吃乳制品。
Hi can I use all breads flour instead of whole wheat flour for the final dough, will it affect the breads texture thk u
@AllCookingStuff
2 жыл бұрын
Yes, you can use all bread flour for this, it won’t affect the bread texture.
I liked your recipe. Can I just use all bread flour ?
@iluminameluna
9 ай бұрын
He has video recipes for no-knead regular bread flour. Please find those because this recipe, with the scald, might not work the same.
講問我可以把全麥麵粉換成黑裸麥粉嗎？🙏🏻
專業烤箱上下火幾度烤多久
Tks for quick reply. 1. Can use milk instead? 2. Do not hv thermometer, how to measure deg of water?
@AllCookingStuff
2 жыл бұрын
You can use milk. For the water temperature, you can just guess according to you experience
I don't hav bread making machine so how long I knead dough
请问从冷冻拿出来室温解冻不要再回烤，直接吃的话，可以吗？
謝謝老師分享。 我看您是用的是 kitchenaid 攪拌器， 我也一樣。 有個問題想要請教。 Manual 不建議用4檔打麵糰。 我做吐司有時候也會開打4檔打幾分鐘(不會超出5分鐘)，但是我會看到一些髒東西掉在麵糰裡, 一些碎金屬 very fine thread or black powder from the turning hook. 所以我都怕用4檔。 妳的會這樣嗎。
@iluminameluna
9 ай бұрын
Try doing it (using speeds 4-6), with a piece of paper you can throw away, underneath the holder without any implement. Collect it, then give the manufacturer listed in your machine's paperwork a call. Tell them exactly what you've done (what I just told you to do), and that your machine is defective. Because truly, my machine doesn't do that, and I have that exact machine as well, and I didn't buy it new from the store! I bought it "refurbished". And I've made this exact bread many times without issue on 2 machines, the exact model. One in each of my sons' kitchens. Both refurbished. I hope you are successful in getting your machine either fixed or replaced. ❤
NB 这面和的！！
老師，葡萄乾可以換成蔓越莓乾嗎？ 可以的話也一樣要用溫水泡10分鐘嗎？
@AllCookingStuff
2 жыл бұрын
可以的。 浸泡蔓越莓干的方法，也可以参看我的另一个食谱“蔓越莓抹茶软欧包”。
老師：您的攪拌機看起來很好用，方便吿知品牌及型號嗎？
@AllCookingStuff
3 жыл бұрын
KitchenAid ProLine 7Qt，我在Amazon买的。不要着急买，KitchenAid搅拌机是有折扣的。ProLine 系列有5年质保。
麵包進爐要噴蒸氣嗎？
你好，下次做 火龙果欧包 。。。 TQ . 😃😁😍😄
@AllCookingStuff
3 жыл бұрын
好的，很快会做的。谢谢支持🙏😄
這個老師很好可惜我家裡沒有麪包機, 用手的話可能非常失望
@AllCookingStuff
3 жыл бұрын
这款面包面团不是很稀粘，是可以手工揉面的哦
Can I replace wheat flour with all purpose flour? Thank you.
@AllCookingStuff
3 жыл бұрын
Do you mean you want replace whole wheat flour with all purpose flour?
老師您好，前天做了這個軟歐包非常好吃，今天又做第二個，有個問題想請問老師，為什麼我的中種麵糰二次都是揉得黏答答(用不鏽鋼盆)，沒辦法像老師的麵糰一樣光滑漂亮，是哪個環節有錯嗎？謝謝老師！
@AllCookingStuff
2 жыл бұрын
面团粘手可能是：面粉吸水性不是很好，如果是这种情况，下次可以减少一些食谱里的水。 中种面团里的水分含量不是很高，可以少量多次加入，观察面团的软硬。这款面团是比较软的，但不粘手。
@linyu3733
2 жыл бұрын
@@AllCookingStuff 謝謝老師，我是用德麥法國粉T55，下次再調整水的比例試試看，感謝您❤
請問老師 表面撒粉是什麼粉 生粉還是熟粉 謝謝
@AllCookingStuff
3 жыл бұрын
是生的中筋面粉，也可以用高筋面粉。
老師我是新手，麥粉是按食譜重量放入，中種就全部放入是嗎？
@AllCookingStuff
3 жыл бұрын
你照着视频一步一步做就可以了。 前一天晚上浸泡全麦面粉和准备中种面团。第二天再制作主面团，按视频中的顺序放入全麦面粉面团和中种面团
請問可以用粗的全麥麵粉嗎？（剛好家裡有），謝謝
@AllCookingStuff
3 жыл бұрын
205g细全麦粉，可以用50g的粗颗粒的全麦面粉和155g白面粉代替。粗全麦粉不会发酵，所以不能用多了
I find it hard to get a room temperature to 28-30C.
非常喜欢您的方子，感谢分享～我在做的时候，发现做的中种第二天没有视频里的网状结构，全麦种第二天也没有视频里面筋那么好，不知道是什么原因？是否应该在室温放一个小时再放冰箱里呢？
@AllCookingStuff
3 жыл бұрын
室温温度比较低的情况大约18-20°C，用手揉面做中种可以用大约15°C的水，揉好的面团温度会升高很多，然后在常温下发酵30分钟后才冷藏发酵大约15小时。 如果家里的温度更低，那水的温度可以再高一点，只要发好的中种面团没有很重的酒味或是酸味就行。 全麦面粉是要选用细的全麦面粉。这款面包不能使用那种粗颗粒的全麦面粉。
@effieli1266
3 жыл бұрын
@@AllCookingStuff 感谢感谢，我再试试
@AllCookingStuff
3 жыл бұрын
不客气🙂
@sheeling3014
2 жыл бұрын
@@effieli1266 m
Can I use whole wheat pastry flour instead of whole wheat flour? Then I do not need to soak the whole wheat flour into water, don’t I?
@AllCookingStuff
3 жыл бұрын
If your bread flour has high (about 13%) protein content, maybe you can use whole wheat pastry flour instead of whole wheat flour. You can still soak the whole wheat flour into water for better result.
@phuongjenny263
3 жыл бұрын
Thank you
hi there! can i bake it in a dutch oven?
@AllCookingStuff
3 жыл бұрын
I never tried using a Dutch oven for this bread, so I can’t give you any suggestions and this is not artisan bread.
如果沒有廚師機，能徒手揉麵團嗎? 是不是把那些材料(即溶酵母，高筋麵粉，細砂糖，鹽，水)混合均勻，然後開始揉就行了? 徒手柔的話，大概需要揉多久呢?
@AllCookingStuff
3 жыл бұрын
我前几天刚发布一个手揉面包视频，你可以参考一下，kzread.info/dash/bejne/ZaCeydJsktHWYZM.html
@yeaharn
3 жыл бұрын
所以我也可以用那個手揉的方式和時間來弄這個歐包對嗎?
@AllCookingStuff
3 жыл бұрын
可以的，主面团里的水是205g，有185g的水是用来与全麦面粉混合使用，剩下来的20g水，可以根据面团的吸水性进行调整增加或减少，葡萄干泡久一点。面团比较软，借助刮板铲起来，一边摔打一边折起来，面团揉出面筋后就不会粘手了。
可以用中筋面粉代替言筋面粉做吗？
@AllCookingStuff
3 жыл бұрын
中筋面粉的蛋白质含量大约在12%是可以的
請問.如沒有全麥麵粉.可以全部改成高筋麵粉嗎?謝謝.
@AllCookingStuff
2 жыл бұрын
可以，只是注意加水的时候要注意面团的硬度，全麦和高筋面粉的吸水性差别很大
謝謝分享，看見你的教學，我也很想試做，但我沒有廚師機，自己手搓，能成功嗎？
@AllCookingStuff
2 жыл бұрын
可以用手揉，只是时间会长一点，注意面团的温度，面温过高不容易揉出膜。
@user-jq2tm7iu2z
2 жыл бұрын
@@AllCookingStuff 好的，我試試，吾該晒
@user-jq2tm7iu2z
2 жыл бұрын
成功了，多謝🙏🏻你教學視頻👍🏻👍🏻
我也试试，但家里没面包搞拌机，不知道🤷♀️一双手能完成吗
@AllCookingStuff
3 жыл бұрын
这款面包的面团不是很粘手，手揉是没有问题的👌🏻
Does the bread need only one proof... Can i substitute butter to olive oil? Thank you
@AllCookingStuff
3 жыл бұрын
Yes, only one proof after shaping. You can use olive oil to replace the butter.
@chewsookchou2202
3 жыл бұрын
Thanks
I'm going to bake it tommorow. I dont have walnut. Bit hard to find. Is it okay to use chasew nut?
@AllCookingStuff
3 жыл бұрын
It is ok, just chop cashew nut into small pieces.
@yennylaurensia5973
3 жыл бұрын
@@AllCookingStuff ❤❤❤
請問看您割線超好割，我跟您用同種割線刀，但都要劃好幾次，是否有什麼技巧，還是刀子問題？
@AllCookingStuff
3 жыл бұрын
割的时候要掌握好力度，割的速度和割的深度，割多了就会熟练一些。
老師你好 睇見你做呢嗰麵包 好吸引 希望你能将成份表放大些 視力差看不到 謝谢🙏
@AllCookingStuff
3 жыл бұрын
谢谢支持🙏！在视频的下方“视频描述/说明”里面，有详细的文字成份表，以及一些注意事项/贴士，你可以看看。
Can I preferment at room temperature summer temp instead placing in fridge?
@AllCookingStuff
2 жыл бұрын
Yes you can, but be sure let the pre-fermented dough stay 4-6 hours to get good results. So place the dough at a cool place if you room temperature is high
@priscillachan5306
Жыл бұрын
Thank you. One more question. Is it possible to freeze the dough after shaping? Proof and bake it another day?
可以用activated dry yeast 代替instant dry yeast吗？
@iluminameluna
9 ай бұрын
Yes, you can. ❤ I use only instant dry in all my bread baking.
请问可以用橄榄油代替黄油吗
@AllCookingStuff
3 жыл бұрын
可以的
冰箱有 60g 老種，可以代替中種的份量嗎？
@AllCookingStuff
3 жыл бұрын
可以🙂
老師 請問麵包最後烤時 沒有膨起來 是哪裡出了問題？
@AllCookingStuff
2 жыл бұрын
检查一下，面团搅打的程度，搅打不到位，面筋不足，或是搅打过度，面筋断了。舔加坚果时，动作要轻，否则面筋会断掉，也会影响面包膨胀的。 还有发酵的程度，不能发酵过度，以及发酵温度不易过高，温度太高会影响影响酵母活性。
請問老師：中種麵糰一定要12-15小時發酵的時間嗎？超過會如何呢？
@AllCookingStuff
3 жыл бұрын
如果放冰箱的话大约是这个时间，太久面团发酵过了，就会有酒味或其它不好的味道，影响口感
@judywu6226
3 жыл бұрын
@@AllCookingStuff ok,謝謝老師！
請問酵母用的是低糖酵母還是一般酵母呢？謝謝🙏
@AllCookingStuff
3 жыл бұрын
我用的牌子没有分耐高糖酵母和低糖酵母，就是即溶酵母（Fleischmann's Instant Dry Yeast， 和Instaferm Instant Dry Yeast ） www.amazon.ca/Fleischmanns-Instant-Dry-Yeast-oz/dp/B000LRFVHEk
請問中種麵團不用先室溫發個30分到60分鐘嗎？直接進冰箱能發起來嗎？
@AllCookingStuff
2 жыл бұрын
室温温度低的时候(大约22°C左右），揉好的中种面团放在室温下放30分钟，然后在放入冰箱冷藏发酵。
@VivianAn-ck1lr
2 жыл бұрын
@@AllCookingStuff 謝謝老師回覆
老师，如果想要添加multiseed （flaxseed, sesame 之类的）有什么需要注意的吗？需要先泡温水？
@AllCookingStuff
2 жыл бұрын
坚果，seeds是不用泡水的。像核桃这类食材，可以烤熟了才用。面团完全打好了才放坚果，seeds。 放坚果的做法，可以查看我的另一个视频kzread.info/dash/bejne/m56apdhulbvNn5c.html
@leehua100
2 жыл бұрын
@@AllCookingStuff 谢谢你的回复！最近每个星期都在做你的食谱，期待你更多的全麦面包影片！
@AllCookingStuff
2 жыл бұрын
谢谢你的支持🙂
Can i put choco chips inside?
@AllCookingStuff
3 жыл бұрын
Yes, it should be a good idea👍
老師您好，請問在最後割線時，麵團像消氣一樣是什麼原因造成的呢？謝謝
@AllCookingStuff
2 жыл бұрын
可能是最后发酵的时候，面团发的太大了。
@kikifen5298
2 жыл бұрын
@@AllCookingStuff 謝謝老師
請問我不加奶油可以用橄欖油嗎？我朋友吃素想做全素軟歐麵包
@AllCookingStuff
3 жыл бұрын
可以。份量不变。
@lindalee5634
3 жыл бұрын
@@AllCookingStuff 謝謝
請問這個可烤成 吐司嗎
@AllCookingStuff
3 жыл бұрын
可能效果不好。这款面包要靠较高的烘烤温度快速烤好，才能得到皮脆心软的效果。做成吐司就很难达到这种效果了
老師您好，請教基本發酵只需30分鐘，是為什麼呢？謝謝
@AllCookingStuff
2 жыл бұрын
这个是中种面团法，主面团和好后不需要基本发酵。那个30分钟主要目的不是发酵，而是让面团松弛，便于后一步造型。
请问如果我按你的配方做成4个大的面包，烘烤的时间需要延长吗？谢谢🙏
@AllCookingStuff
3 жыл бұрын
是，要增加一些时间。出炉的时候用bbq那种插入式温度计检查内部温度，到90C就可以了
@weilingxu5173
3 жыл бұрын
@@AllCookingStuff 谢谢老师，又涨知识了🙏
老师你好，请问中种面团放在冰箱过夜，冰箱的冷藏温度要设置多少度合适？
@manyaxu1117
2 жыл бұрын
然后如果在国外面粉包装上没有备注的话，如何分辨粗全麦面粉和细全麦面粉呢？
@AllCookingStuff
2 жыл бұрын
冰箱设置在大约5°C比较适合。
@AllCookingStuff
2 жыл бұрын
可以上网查一下，关于当地面粉的介绍（英文或者中文）
老師的和麵奇器那裡買
@AllCookingStuff
2 жыл бұрын
你说的是搅面的棍子吗？在Amazon有卖，搜Danish Dough Whisk就可以找到
我可以根据你的食谱弄成一半的量吗？
@AllCookingStuff
3 жыл бұрын
可以的
想請問老師,這個冷藏中種的酵母量要如何計算呢？因為如果長時間冷藏的話,酵母含量不是要很很少嗎？如果藏中種沒有假少量鹽去抑制酵母,中種麵糰會不會有過發疑慮呢？感謝
@AllCookingStuff
2 жыл бұрын
很好的问题👍。这里中种用的酵母会有一点多，但是只要控制好面温，冰箱温度，发酵时间，就不会产生发酵过度的问题。 如果你经常做不同面种的面包，你会发现除了法国老面会加盐，其它面种如意式老面，波兰种都不加盐。
@frinklening0307
2 жыл бұрын
@@AllCookingStuff 謝謝老師的回答！感恩
請問酵母是低糖還是高糖？
@AllCookingStuff
3 жыл бұрын
这款面包糖粉很低，使用低糖酵母是可以的
老師：請問酵母如果用新鮮酵母，他的份量應該多少？
@AllCookingStuff
3 жыл бұрын
比例新鲜酵母3:即溶酵母1
@judywu6226
3 жыл бұрын
謝謝老師，我做過您的蒜蓉芝士麵包的配方，很好吃！我會繼續關注你的頻道！
@AllCookingStuff
3 жыл бұрын
谢谢🙂
細砂糖可改黑糖嗎？
@iluminameluna
9 ай бұрын
I have used brown sugar. Just make sure to press it well into the measuring cup you use.
配方表裡頭的冷水重量205g? 寫錯了噢應該是20g...
@linyu3733
2 ай бұрын
這個配方我做過好幾次了，老師的說明寫得很清楚喔！