Пікірлер

• 
  @user-vs7ng6nv2iКүн бұрын

  請問模具是幾克的呢

• 
  @user-dp3jb7yv5e8 күн бұрын

  😂🌼🌼🌼🌼🌼🫓🫓🫓🫓🫓🫓🫓🌼🌼💉💉💉💉💉💉💉💉💉💉💉💉🫓🫓🫓🫓🫓🫓🫓🫓🫓🙇🏻‍♀️😲🍫🍫🍫🍫🍫🍫🍫

• 
  @seoji2628 күн бұрын

  when do you add the butter into the dough?

• 
  @jennifer4752128 күн бұрын

  Baked these over the weekends, loved the texture of the buns, soft & fluffy..yummy...thankyou for sharing the recipe. Greetings from Singapore 🇸🇬

• 
  @georginazeng8027Ай бұрын

  Can you add milk powder to the recipe? If so, how many grams? Thanks!!

• 
  @peko9896Ай бұрын

  This was so calming to watch. I’ll try it this weekend

• 
  @littlehandskitchenАй бұрын

  Thank you. Hope you enjoy the recipe 🙂

• 
  @ThePavilionWebАй бұрын

  You have a stand mixer but made it by hand is that because you wanted to show it could be done without a machine or because you think its gives a better end product? I think the machine on slow would be a good choice for making these.

• 
  @ladymoontorfahАй бұрын

  ขอบคุณมากค่ะ อร่อยมาก ทำตามสูตรเเล้วดีมาก thank you so delicious

• 
  @rosemarysoto2078Ай бұрын

  HOW BIG IS THAT ROLLING PIN??

• 
  @aaaqqqqqaa3977Ай бұрын

  Why does your dough look so smooth? Mine look a little bit weird

• 
  @sarahlaura6938Ай бұрын

  Bellissimo,misura dello stampo? Grazie mille

• 
  @littlehandskitchenАй бұрын

  Thank you. I am using a 450g bread mould (brand SN2066), dimensions are 196x106x110mm. 😎

• 
  @sarahlaura69389 күн бұрын

  Grazie mille

• 
  @setk644Ай бұрын

  Hi my bread came out with more of a cake texture than the one in the video any tips on how to fix that😭?

• 
  @littlehandskitchenАй бұрын

  May I know what type of flour did you use? Sometimes the protein content of flour decides the texture of bread too. My flour has around 13.3% protein.

• 
  @rossupton8609Ай бұрын

  Really simple and easy to follow along. I sub the chocolate for black bean paste turn out great!

• 
  @basicbitch101Ай бұрын

  What is tangzhong...

• 
  @22anamaeАй бұрын

  Beautiful! Thanks for sharing 😊

• 
  @littlehandskitchenАй бұрын

  Please let me know if you like it! 😊

• 
  @22anamaeАй бұрын

  They look amazing! Thanks for sharing 😍

• 
  @littlehandskitchenАй бұрын

  Thank you 😊 hope you enjoy it!

• 
  @22anamaeАй бұрын

  May I ask what is strong flour and soft flour? Is that Bread Flour and Cake flour?

• 
  @littlehandskitchenАй бұрын

  Yes ☺️

• 
  @22anamaeАй бұрын

  Thanks for sharing your delicious and beautiful recipe 😊

• 
  @dearydee8018Ай бұрын

  Hello There, Love your VDO. Thank you so much for sharing. I’m wondering how wide is your oven? I am afraid that mine won’t fit to put 2 doughs in cos it looks smaller. I just wanna make sure before I try your beautiful recipe. Thank you once again and look forward to hearing from you. Cheers, Dee

• 
  @littlehandskitchenАй бұрын

  Hello Dee, Thank you very much. The length of my baking tray is around 40cm. If you are not too sure, you may try to reduce the amount to 0.8-0.9! Please let me know if you like the recipe afterwards! Look forward 🥰

• 
  @rosemarysoto20782 ай бұрын

  Can someone please translate the GRAMS?

• 
  @littlehandskitchenАй бұрын

  Hi, to me i think using a scale to measure the ingredients in grams can bake better breads. Try to get one and I am sure you can bake perfect bread🙂

• 
  @mylittleperfect2 ай бұрын

  好欣賞你咁比心機拍片，我係整包新手，跟你學到好多嘢，試到整腸仔包，好開心～幾時會再有新片呢？

• 
  @littlehandskitchenАй бұрын

  多謝你呀！希望你都鍾意其他麵包食譜 。😉 我暫時未有時間可以整麵包住，好希望盡快可以pick up 返 。係呢，你有冇咩麵包有興趣想整？🙂

• 
  @mylittleperfectАй бұрын

  @@littlehandskitchen 哇～ 感謝你回覆😍 好想整奶茶包/茶味包，但整過兩次焗完都無茶味（除咗抹茶），唔明點解～ 另外亦有啲疑問，自家製包放過夜就會變實淨，但街買既唔會，係因為酵母或整法唔同嗎？

• 
  @mylittleperfectАй бұрын

  @@littlehandskitchen 祝福你身體健康，各樣事情順心，好快可以係呢度再見到你～

• 
  @thegoodfood.112 ай бұрын

  Hi thanks for sharing the recipe, can I use mixer machine to make this? How long would that be ? Please advise me tq

• 
  @littlehandskitchen2 ай бұрын

  Hi there, you can always use stand mixer for dough making. I think it would be around 15 minutes, you may use window pane to test if the dough is ready for fermentation. Thank you. 😊

• 
  @king.s.legend83622 ай бұрын

  why did u spray water

• 
  @littlehandskitchenАй бұрын

  It is to prevent dryness of dough/ bread

• 
  @king.s.legend8362Ай бұрын

  @@littlehandskitchen ohk thanks

• 
  @user-rd8me6pv5i2 ай бұрын

  Это вкусный Хлеб, долго не черствеет ! его стоит делать! Спасибо за Все Ваши рецепты! 👍👍❤This is delicious bread, it doesn’t go stale for a long time! it's worth doing! Thanks for all your recipes!

• 
  @littlehandskitchen2 ай бұрын

  I am happy you love it! Thank you!😊

• 
  @viviyee87872 ай бұрын

  Hi, if use earl grey powder need how many grams ya?

• 
  @littlehandskitchenАй бұрын

  I am sorry I don’t know as I never use Earl grey powder

• 
  @ghaliyakhamis62032 ай бұрын

  What is strong flour??!!!! Can I use all purpose flour instead?

• 
  @littlehandskitchen2 ай бұрын

  Strong flour is actually bread flour with higher protein content. But if you don’t have it, all purpose flour should be fine as well 😉

• 
  @user-rj4pn7zj3e3 ай бұрын

  請問這款配方奶油下的是不是比較早？！其他的好像都是粗膜之下才下的奶油

• 
  @Pha.k3 ай бұрын

  l dont have golden raisin can i just use the black ones? What are the difference between the two?

• 
  @littlehandskitchen3 ай бұрын

  Yeah you can use whatever raisin you have/ like 🥰

• 
  @Pha.k3 ай бұрын

  @@littlehandskitchenthank you❤ can i also ask what type of oven do u use?

• 
  @littlehandskitchen3 ай бұрын

  @Pha.k mine is a Bosch oven

• 
  @user-nn7py9tx2v3 ай бұрын

  不好意思再請問一下如果兩個吐司模要多少的時間和溫度

• 
  @littlehandskitchen3 ай бұрын

  按焗爐規格增加10-20　%時間🥰

• 
  @user-nn7py9tx2v3 ай бұрын

  你好請問你的烤模是低糖吐司模嗎

• 
  @littlehandskitchen3 ай бұрын

  是的

• 
  @lin46743 ай бұрын

  請問水可以換成牛奶嗎？

• 
  @littlehandskitchen3 ай бұрын

  貝果一般都是用水，但如果想用牛奶代替，建議按需要增加10%, 謝謝 。

• 
  @user-tj4os8gb3w3 ай бұрын

  你好，請問我做出嚟嘅麵包外皮有點硬，麵包面發酵情況看似理想，但焗完之后，底部像像是壓實左，無發酵過一樣，沒有氣孔，唔鬆軟，請問你知不知是什麼情況，不知是不是因為做型時，為左防粘，手粉太多

• 
  @littlehandskitchen3 ай бұрын

  你好，麵包唔鬆軟有好多原因，有機會是揉麵團唔夠時間/過度揉麵/手粉太多等等

• 
  @user-nn7py9tx2v3 ай бұрын

  請問如果作2個土司時間和溫度要調整？謝謝。

• 
  @littlehandskitchen3 ай бұрын

  請根據你的焗爐，時間可以增加10-20%時間 😉

• 
  @kamranki3 ай бұрын

  What is the advantage of creating poolish?

• 
  @littlehandskitchen3 ай бұрын

  Using poolish method enhances the taste and texture of bread. The bread remains soft and fluffy even after a few days 😊

• 
  @kamranki3 ай бұрын

  ​​@@littlehandskitchenOK thanks. Tomorrow I am going to try this method. I am hoping that this method cuts down on yeast smell / flavor in breads that I usually bake.

• 
  @kamranki3 ай бұрын

  Your dough is around 70% hydration. If I increased hydration to 85% (by adding more liquid), will it still bake and rise properly? My thought process was to incorporate tangzhong by using a high hydration dough.

• 
  @kamranki3 ай бұрын

  OK I baked this and it turned out nice. But, it still has that yeasty flavor that bakery breads don't have. Wouldn't it be better to use all the yeast to create poolish?

• 
  @lungbibawy3 ай бұрын

  為何要做湯種？

• 
  @littlehandskitchen3 ай бұрын

  湯種可以提升麵包口感、增加麵包的濕潤度，從而延長麵包的保存時間。

• 
  @fatimabubi57034 ай бұрын

  Chocolate chip tidak akan meleleh waktu baking, chocolate batang seharus nya yang cocok untuk resep ini

• 
  @littlehandskitchen4 ай бұрын

  Thank you for your suggestions!😊

• 
  @zimmermannluciana4 ай бұрын

  Maravilhoso!

• 
  @user-ky4wh2uh8z4 ай бұрын

  明白，謝謝

• 
  @user-ky4wh2uh8z4 ай бұрын

  麵粉差好耐都黐手點解？謝謝

• 
  @littlehandskitchen4 ай бұрын

  揉麵團當天氣溫及相對濕度都會影響，請按照情況加減液體份量😉

• 
  @user-ky4wh2uh8z4 ай бұрын

  可以分享份量嗎？用新鮮酵母。謝謝

• 
  @littlehandskitchen4 ай бұрын

  新鮮酵母份量是速溶酵母的3倍，而且使用之前可先加到室溫牛奶/水+ 糖，靜置5-10分鐘 。

• 
  @user-ky4wh2uh8z4 ай бұрын

  謝謝分享

• 
  @user-ky4wh2uh8z4 ай бұрын

  用fresh yeast 可以嗎

• 
  @littlehandskitchen4 ай бұрын

  可以呀 不過要相對調整份量

• 
  @nastafuad4 ай бұрын

  what brands of sea salt that you use?

• 
  @littlehandskitchen4 ай бұрын

  I just used sea salt from Kirkland 😊

• 
  @jenfacheung1124 ай бұрын

  Hello, 想問吓點解個麵包頂焗完之後會有少少凹陷嘅情況？

• 
  @littlehandskitchen4 ай бұрын

  Hello, 麵包頂部凹陷有很多原因，有機會是過度打麵團、二發時間過長等，使麵筋斷裂 。影片的揉麵團時間、發酵時間只供參考，請因應處理手法、天氣、相對濕度、室內温度等調整😊 希望頂部少少凹陷冇影響麵包味道！😊

• 
  @jenfacheung1124 ай бұрын

  Thanks, 出爐時候ok但係耐左頂部凹咗😅，不過還是味道非常好。想問點樣知道要停，唔好再over knead the dough? 因為我覺得個麵團仲好濕所以knead耐左😢

• 
  @usharege4 ай бұрын

  Can we use regular salted butter, and not use salt, as it is difficult to het unsalted butter. The other option is to use refind Sunflower oil. Please advice.🙏

• 
  @littlehandskitchen4 ай бұрын

  If you use regular salted butter, you may need to adjust the amount of salt to prevent bread being too/less salty. Or if you wish, you can always substitute unsalted butter with sunflower oil, olive oil. Thank you. 😊

• 
  @noahbrown54715 ай бұрын

  Thank you for teaching this!!! Just returned from Hokkaido, and fell in love with Japanese bread. Now I can make this in the US!

• 
  @littlehandskitchen4 ай бұрын

  Yeah I am also a Japanese bread lover! Hope you enjoy the recipe :)

• 
  @jennycheung63365 ай бұрын

  Easy to follow.Great recipe..😊

• 
  @littlehandskitchen5 ай бұрын

  Thank you 😊 hope you enjoy it!

• 
  @rosemarysoto20782 ай бұрын

  Do you have the measurements in tsp or cup?

• 
  @nala.jati.s5 ай бұрын

  Can you frozen the dough as next day preparation?

• 
  @littlehandskitchen5 ай бұрын

  If you want to do overnight fermentation, please lower the yeast amount accordingly 😉

• 
  @chleong63275 ай бұрын

  normally I using mixer it's ok?

• 
  @littlehandskitchen5 ай бұрын

  Yes of coz! 😉

• 
  @chleong63275 ай бұрын

  Thanks!@@littlehandskitchen

• 
  @AshtonKish5 ай бұрын

  Okay, I've done it!! The loaf is in the oven and cooking... It's been a long time since I had milk bread when I was in Japan, so I am excited... I have a question. Do you think it's possible to freeze slices if you don't eat the whole thing in three days? What's the best way to store it? Thank you!!

• 
  @littlehandskitchen5 ай бұрын

  I am so happy to hear that and look forward to knowing how did the bread taste!! Yes, for the remaining bread it is always okay to freeze and reheat them in oven before serving, you may spray some water to prevent bread getting too dry when reheating as well!

• 
  @AshtonKish5 ай бұрын

  @@littlehandskitchen The bread tasted great!! But I made some mistakes, so the texture was wrong. 😂 I got too excited and let the bread rise for too long in too warm of a place, so it collapsed during cooking and became dense. Since making bread is a little new to me, I thought the more poofy, the better! But that's not the case. Maybe also I kneaded it too much (I kneaded for 7 minutes. I think I should have payed attention to the texture rather than the time.) There seems to be a perfect time when the gluten is developed. That's okay though, I am trying again in a few days with my new knowledge! Once I get better, I look forward to making lots of new things!

• 
  @MurielChen5 ай бұрын

  If using a stand mixer, how long do we need to beat the dough?

• 
  @littlehandskitchen5 ай бұрын

  I seldom use stand mixer, but you may try to knead 5 minutes first (without butter), after a rough dough is formed, add butter and knead for another 15 minutes. You can always check if dough passes window pane test from time to time~