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巧克力旋风卷 巧克力面包 Chocolate Swirl Rolls -Chocolate Bread 🔔欢迎订阅我的频道Subscribe to my channel: 🤍 这款面包的整形方法大家可以参考制作其他口味的面包，比如豆沙馅面包，也可以在最后分割时分成3份制作450克的吐司。如果制作450g吐司需要180摄氏度烘烤35分钟. You can apply the shaping method to other type of fillings, eg. Red Bean. You can also divide the roll into 3 pieces and place them in a loaf pan to make a bread loaf. If making a loaf, bake at 350°F for 35 minutes. 没有厨师机，请参考手揉面教程：🤍 🥖 用料清单 - 可制作8个小面包 中种面团: 高筋面粉 175g 水 105g 速发酵母 3g 主面团： 中种面团 1份 高筋面粉 75g 糖 25g 盐 3g 牛奶 30g 鸡蛋液 20g 软化好的无盐黄油 25g 巧克力内馅： 中筋面粉 10g 玉米淀粉 3g 可可粉 7g 糖 20g 牛奶 50g 黑巧克力 40g 蛋白 15g 无盐黄油 8g 装饰： 鸡蛋液 1大勺 杏仁片适量 ⏲️180摄氏度烤15分钟 🥖Ingredients - for 8 buns Pre-ferment 175 grams bread flour 105 grams water 3 grams instant yeast Main Dough 1 portion pre-ferment 75 grams bread flour 30 grams milk 25 grams sugar 20 grams egg beaten 3 grams salt 20 grams unsalted butter at room temp. Chocolate Filling 10 grams all purpose flour 3 grams corn starch 7 grams cocoa powder 20 grams sugar 50 grams milk 40 grams dark chocolate 15 grams egg whites 8 grams unsalted butter Final Touch 1 tbsp beaten egg for egg wash 2 tbsp almond slices for garnish ⏲️Bake for 15 minutes at 350°F ❤️Follow my social media Facebook group: 1小点的厨房 🤍 Instagram: SweetTasteKitchen Bilibili: 1小点的厨房 Weibo: 1小点的厨房 #Bread #巧克力面包 #面包的做法 #Recipe #面包 "我们的视频旨在向观众展示美味食品的制作方法，所有食材都来自可靠合法的渠道。"
#旋风面包日式 #WhirlBreadJapaneseMuffin #自制西点 #面包烘焙 #做西点 #家庭烘焙 #Bakery #小迪美食 #DiCuisine 小迪美食 华人美国美食生活 Di's Chinese American Food and Life 推特Twitter🤍DiCuisine: twitter.com/DiCuisine 💙如果喜欢这个影片 请点LIKE吧, 订阅我的频道哟。这对我很重要。谢谢你💙 💙 If you like my channel please click LIKE, Subscribe and activate the notifications by clicking on the bell! Important !
🔔欢迎订阅我的频道Subscribe to my channel: 🤍 ❤️Follow my social media: Bilibili: 1小点的厨房 Weibo: 1小点的厨房 Instagram: SweetTasteKitchen Facebook Group(欢迎分享你的作品): 1小点的厨房🤍 "我们的视频旨在向观众展示美味食品的制作方法，所有食材都来自可靠合法的渠道。"
🔔欢迎订阅我的频道Subscribe to my channel: 🤍 ❤️Follow my social media: Bilibili: 1小点的厨房 Weibo: 1小点的厨房 Instagram: SweetTasteKitchen Facebook Group(欢迎分享你的作品): 1小点的厨房🤍 "我们的视频旨在向观众展示美味食品的制作方法，所有食材都来自可靠合法的渠道。"
巧克力巴布卡面包是一款非常有特色的传统美食。虽然貌不惊人，但却异常美味。浓郁的巧克力味，千层饼似的螺纹内部组织，面包与酱料自然交融，是一种既好吃又有特色的美食。 Chocolate Babka bread is a very distinctive traditional food. Although it does not look amazing, it is very delicious. The rich chocolate flavour, the threaded internal structure, the bread and the sauce blend naturally, it is a delicious and distinctive bread. 4个小号烤盒 / Set of 4 Mini Loaf Pan - 15x8x6cm 🤍 🍞食材 Ingredients 4个小号烤盒 / Set of 4 Mini Loaf Pan - 15x8x6cm ❀面团 Dough： 高筋面粉 Bread Flour 193g 中筋面粉 All-purpose Flour 193g 即溶酵母 Instant Yeast 6g 盐巴 Salt 6g 奶粉 Milk Powder 11g 细砂糖 Sugar 51g 肉桂粉 Ground Cinnamon 1/2tsp 全蛋液 Whole Eggs 75g 蛋黄 Egg Yolk 18g 冷牛奶 Cold Milk 81g 冷水 Cold Water 81g 无盐黄油 Unsalted Butter 77g ❀巧克力馅料 Chocolate Filling： 糖 Sugar 33g 可可粉 Cocoa Powder 13g 肉桂粉 Ground Cinnamon 1/4tsp 无盐黄油Unsalted Butter 39g 巧克力豆Semisweet Chocolate Chips 95g ❀酥粒装饰Topping: 无盐黄油Unsalted Butter 12g 低筋面粉Cake Flour 18g 糖粉Icing Sugar 10g 肉桂粉 Ground Cinnamon 1/16tsp ❀烤箱预热至350°F/ 180°C ，中低层烤20分钟，入炉大约10分钟面包表面已经上色，要盖上锡纸防止顶部烤焦。 ❀Preheat the oven to 350°F/ 180°C, bake for 20 minutes on the middle and low layers. After about 10 minutes when the surface is coloured, cover with foil to prevent the top from being burnt. 🍞食材 Ingredients 1个 9x4x4烤盒 / 1 of 9x4x4 Loaf Pan ❀面团 Dough： 高筋面粉 Bread Flour 143g 中筋面粉 All-purpose Flour 143g 即溶酵母 Instant Yeast 5g 盐巴 Salt 4g 奶粉 Milk Powder 8g 细砂糖 Sugar 38g 肉桂粉 Ground Cinnamon 1/2tsp 全蛋液 Whole Eggs 55g 蛋黄 Egg Yolk 18g 冷牛奶 Cold Milk 58g 冷水 Cold Water 58g 无盐黄油 Unsalted Butter 57g ❀巧克力馅料 Chocolate Filling： 糖 Sugar 30g 可可粉 Cocoa Powder 12g 肉桂粉 Ground Cinnamon 1/4tsp 无盐黄油Unsalted Butter 36g 巧克力豆Semisweet Chocolate Chips 85g ❀酥粒装饰Topping: 无盐黄油Unsalted Butter 12g 低筋面粉Cake Flour 18g 糖粉Icing Sugar 10g 肉桂粉 Ground Cinnamon 1/16tsp ❀烤箱预热至325°F/ 160°C ，中低层烤40-45分钟，入炉大约20分钟面包表面已经上色，要盖上锡纸防止顶部烤焦。 ❀Preheat the oven to 325°F/ 160°C, bake for 40-45 minutes on the middle and low layers. After about 20 minutes when the surface is coloured, cover with foil to prevent the top from being burnt. 🍞食材 Ingredients 1个450g 烤盒 / 1 of 450g Loaf Pan ❀面团 Dough： 高筋面粉 Bread Flour 116g 中筋面粉 All-purpose Flour 116g 即溶酵母 Instant Yeast 4g 盐巴 Salt 4g 奶粉 Milk Powder 7g 细砂糖 Sugar 30g 肉桂粉 Ground Cinnamon 1/4tsp 全蛋液 Whole Eggs 45g 蛋黄 Egg Yolk 18g 冷牛奶 Cold Milk 45g 冷水 Cold Water 45g 无盐黄油 Unsalted Butter 46g ❀巧克力馅料 Chocolate Filling： 糖 Sugar 20g 可可粉 Cocoa Powder 8g 肉桂粉 Ground Cinnamon 1/8tsp 无盐黄油Unsalted Butter 24g 巧克力豆Semisweet Chocolate Chips 57g ❀酥粒装饰Topping: 无盐黄油Unsalted Butter 12g 低筋面粉Cake Flour 18g 糖粉Icing Sugar 10g 肉桂粉 Ground Cinnamon 1/16tsp ❀烤箱预热至325°F/ 160°C ，中低层烤35-40分钟，入炉大约20分钟面包表面已经上色，要盖上锡纸防止顶部烤焦。 ❀Preheat the oven to 325°F/ 160°C, bake for 35-40 minutes on the middle and low layers. After about 20 minutes when the surface is coloured, cover with foil to prevent the top from being burnt. 装饰的面粉可以用中筋面粉替代，The flour for topping can be replaced with all-purpose flour
食譜配方 Recipe/Ingredients 模具尺寸 mold dimension 17cm x 17cm 麵團配方 dough 高筋麵粉 bread flour 250g 低筋麵粉 cake flour 50g 雞蛋 egg 20g 冰水 cold water 165g 砂糖 sugar 30g 鹽巴 salt 3g 奶油(黃油) butter 25g 速發酵母 instant yeast 3g 蛋液 egg liquid 適量 appropriate 杏仁片 almond slices 適量 appropriate 巧克力餡料配方 chocolate filling 低筋麵粉 cake flour 30g 砂糖 sugar 40g 可可粉 chocolate powder 15g 水 water 60g 奶油(黃油) butter 10g 餡料做法 1.砂糖＋可可粉＋低筋麵粉攪拌均勻 2.加入水攪拌均勻 3.平底鍋放入奶油融化之後倒入步驟2 4.一邊加熱一邊攪拌到成團為止，冷卻後放入保鮮膜入冰箱冷藏 1.放入麵包機 啟動『麵包麵糰』模式(已經包含揉麵＋一次發酵60分鐘) 如果是用攪拌器，這份量對大多攪拌器來說都算少，建議做兩倍的份量會比較好打。 方法一樣除了奶油之外其他麵糰材料投入，慢速3分鐘，轉中速2分鐘之後放入奶油，慢速2分鐘，快速5-7分鐘(每一台機器不同 但重點要打出薄膜) 之後放到室溫28度地方發酵60分鐘 2.取出麵團，排氣滾圓，休息10分鐘 3.將麵團擀成約22*32cm長方形。 將餡料隔著保鮮膜擀成21*16cm的長度 4.將餡料包入麵團，轉90度之後擀成22*32cm長方形。 折三折 5.再轉90度，再度擀22*32cm長方，折三折 6.再轉90度，再度擀22*30cm長方形， 7.切割成9等分，每三個等分編成一條辮子 8.放在烤盤上於溫度40度左右室溫 發酵50分鐘。 9.發酵好之後，塗上一層蛋液，撒上適量的杏仁片。 10.190度烘烤19分鐘就完成了！
#毛线球面包 #手撕面包 #松软拉丝 #WoolRollBread #PullApartBread #SoftFluffy #Stringpull ♦ White Milk Bread Recipe牛奶土司面包食谱: 🤍 ♦ Condensed Milk Bread Loaf Recipe炼乳面包食谱: 🤍 ♦面包食谱Bread Recipe Playlist: 🤍 ♦ Facebook Page: 🤍 ♦ Instagram ID: iwen777 ♦ Oven: Electrolux 72L Built in Oven 🤍 好好享受，与我分享你作品的照片在我的Facebook Page上哦。 :-) Enjoy and share photos of your creation with me on my Facebook Page. 今天来自制网红毛线球面包。这款面包整形特别，整体外形象毛线球一样，精致细腻线条纹，是款手撕面包，不需切，直接撕片来吃，方便很多。不只面包外部是毛线，撕开内部也有超细的线条拉丝，非常蓬松柔软。外层烤好颜色黄金，观感漂亮。奶香味面包搭配酸甜蔓越莓干和香脆瓜子，烤好立刻吃最香，最新鲜了。 收藏方式：收在密封塑料带，室温可存留3天，冰库可存留一个月左右，要吃前解冻，即可保持原本柔软度。 Today let’s make viral Wool Roll Bread. This bread shaping is special, with overall appearance of a Wool Ball, with delicate thin strings. It is a Pull Apart Bread. No slicing needed, just pull to eat, so much convenient. Not only the outside is wool like, the inside also filled stringpull texture when pull apart, very fluffy and soft. The outer layer is baked till beautifully golden. Milky flavor bread pairs with sweet tangy dried cranberries and crunchy seeds, best eaten once baked, most fragrant and freshest. Storage Method: Store them in sealed plastic bag, at room temperature for 3 days, or freezer storage for about one month. Thaw before eating to maintain the original softness. ♦食谱=7'英寸圆活底模具= =5份面团 (94克/份)= 128克 温牛奶 (40C以下) 2.5克 速溶酵母 3克 细纱糖 245克 高筋面粉 4克 盐 25克 细纱糖 45克 鸡蛋 25克 无盐牛油 30克 蔓越莓干 10克 葵花籽 10克 南瓜籽 牛奶（涂层） (预热烤箱180C: 20-25分钟) (上下火，不开旋风，第4层烤) ♦Recipe=7'inch Round Loose Bottom Tin= =5pcs Dough (94g/pc)= 128g Lukewarm Milk (below 40C) 2.5g Instant Dry Yeast 3g Caster Sugar 245g High Protein Flour/Bread Flour 4g Salt 25g Caster Sugar 45g Egg 25g Unsalted Butter 30g Dried Cranberries 10g Sunflower Seeds 10g Pumpkin Seeds Milk (Brush) (Preheated Oven 180C: 20-25minutes) (Top Bottom Heat, No Fan Force, 4th Rack) ♦ MUSIC Artist: Spazz Cardigan Title: Lucid_Dreamer Artist: Wayne Jones Title: First Love
BETTER THAN BAKERY|Spiral Purple Sweet Potato Bread|旋风紫薯面包|KitchenAid|Goodcookingideas Hello everyone! Welcome to my channel! . Today, I will be making purple sweet potato bread， 紫薯面包。【Purple Sweet Potato Recipe】 Purple Sweet Potato Bread Ingredients Purple sweet potato 300g.....................紫薯 Coconut oil (or butter) 2tbsp/20g............椰子油 Whipping cream 2tbsp/30g............重奶油 All-purpose flour 2cups/240g..........中筋面粉 Sugar 2tbsp/30g............糖 Salt 1/8tsp/1g.............盐 Instant yeast 1/2tsp/3g.............即溶酵母 Milk 155ml/165g..........牛奶 Butter 2tbsp/30g.............黄油 Ice sugar ......................................糖粉 360°F/180°C Bake 15-17 minutes ❤️ If you find my content helpful, give this video a thumb up 👍 🔔 Subscribe for more free Cooking videos-🤍 🔗 Share this video with a YouTuber Friend: 🤍 - 📣 Watch my most recent upload: Banana walnut bread 🤍 Spiral Purple Sweet Potato Bread 🤍 Purple sweet potato bread 🤍 Pumpkin bread 🤍 Garlic Butter Bread 🤍 Pumpkin Buns 🤍 Coffee Bun 🤍 Custart Cream Donuts 🤍 Pumpkin Bread 🤍 Pumpkin Cinnamon Rolls 🤍 Butter Milk Bread 🤍 Tuna Corn Bread 🤍 Turkey cheese bread 🤍 Purple sweet potato bread 🤍 Purple sweet potato swirl Bread 🤍 Raisin condensed milk bread 🤍 Meat floss bread rolls 🤍 - 🌐Youtube: 🤍 📘Facebook: 🤍 📷Instagram: 🤍 BetterThanBakery#Bread#PurpleSweetPotatoBread#PurpleYamBread#紫薯面包
黑芝麻豆浆旋风吐司来了。 健康的豆浆替代所有水量，少油少糖， 再卷上香浓的黑芝麻（米裤最爱），放上北美核桃仁，超级健康养生哦！ Black sesame Soy milk is here. All the liquid replaces by healthy soy milk, less sugar less oil. Roll with tasty black sesame, and pecan. So healthy, tastes so good! 【面包】 汤种：面粉14克+豆浆66毫升 中筋粉380克 酵母1.3小勺 豆浆180毫升 黄豆粉20克 糖35克 盐适量 黄油 35克 【BREAD】 TANGZHONG: FLOUR 14GM+SOY MILK 66ML ALL-PURPOSE FLOUR 380GM YEAST 1.3TSP SOY MILK 180ML SOYBEAN FLOUR 20GM SUGAR 35GM SALT PINCH BUTTER 35GM 【黑芝麻酱】 黑芝麻粉80克 植物油20毫升 （喜甜的可以加20克糖） 【BLACK SESAME JAM】 GROUND BLACK SESAME 80GM VEGETABLE OIL 20ML （YOU CAN ADD SUGAR 20GM) 谢谢观看！Thanks for watching!
肉松面包是一款大家都喜爱的面包， 在国内的面包房也是常见款，但是在海外的小伙伴可能不容易买到。其实在家制作也是不难的，可以在超市购买自己喜欢口味的肉松，制作健康又美味的肉松面包哦。 🔔欢迎订阅我的频道Subscribe to my Channel 🤍 巧克力旋风面包的做法 Chocolate Swirl Rolls: 🤍 没有面包机，可参考手揉面教程： 🤍 📜用料清单 - 可制作8个面包 中种面团： 中筋面粉 175g 水 105g 速发酵母 3g 主面团： 中种面团 中筋面粉 75g 牛奶 30g 糖 25g 盐 3g 鸡蛋液 20g 软化的无盐黄油 25g 其他： 肉松 200g 美乃滋酱(沙拉酱）100g 📜Ingredients - for 8 buns Pre-ferment: All-purpose flour 175g Water 105g Instant Yeast 3g Main Dough： The per-ferment All-purpose flour 75g Milk 30g Sugar 25g Salt 3g Beaten Egg 20g Unsalted Butter softened at toom temp 25g Other： Meat Floss(Rousong) 200g Mayonnaise 100g ⏲️Bake for 15 minutes at 350°F ❤️Follow my social media Facebook group: 1小点的厨房 🤍 Instagram: SweetTasteKitchen Bilibili: 1小点的厨房 Weibo: 1小点的厨房 #肉松面包 #MeatFlossBread #肉松面包的做法 #面包食谱 #BreadRecipe "我们的视频旨在向观众展示美味食品的制作方法，所有食材都来自可靠合法的渠道。"
＃聖誕麵包 ＃聖誕節 ＃巧克力捲 『中種』 高筋麵粉 170g 牛奶 110cc 岩鹽 2g 高糖酵母 2g 糖 20g 『主麵團』 高筋麵粉 150g 奶油 50g 全蛋 1個 糖 20g 牛奶 45cc 高糖酵母 1g 岩鹽 3g 前面製作的所有中種 『內餡』 榛果巧克力醬 70g 『烘烤溫度』 170℃ 烤14分鐘
► Facebook Page: 🤍 ► Instagram: 🤍 ► Support my recipe book :🤍 Ingredients （材料）: 450g bread flour （面包粉） 50g plain flour （普通面粉） 20g milk powder （奶粉） 1 tsp salt （盐） 50g caster sugar （细砂糖） 2 1/2 tsp instant yeast （即溶酵母） 1 large egg （鸡蛋）- grade A 260ml cold water （冷水） 50g butter （牛油） 15g cocoa powder （可可粉）
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本期视频分享如何制作万能面包面团，一次做出6种口味餐包，满足各种口味需求！面包质地松软拉丝，可甜可咸。大家不妨自由发挥，用这款万能面包面团做出更多口味😊 In this video, we'd share how to make universal bread dough and make 6 flavors of dinner rolls at once to meet the needs of various tastes! The texture of the bread is soft and fluffy. Everyone is free to use this all-purpose bread dough to create more flavors😊 烤盘：12-3/4 in. x 17-3/4 in. 防滑硅胶糕点垫：🤍 食谱： - 585克（4.5杯）高筋粉（粉末食材蓬松量法，1杯高筋粉=130克） - 55克（4.5汤匙）细砂糖 - 9克（1.5茶匙）盐 - 290-300克温牛奶 - 6克（2茶匙）干酵母 - 2只鸡蛋（每只带壳重约60克） - 56克（4汤匙）室温黄油 葱油芝麻卷 - 180克面团 - 25克葱花 - 6克（1汤匙）白芝麻 - 2克（1/4茶匙）盐 - 10克（2茶匙）色拉油 蒜香芝士卷 - 180克面团 - 10克（2茶匙）橄榄油 - 1/4茶匙蒜粉 - 60克芝士丝 牛奶小餐包 - 180克面团 抹茶红豆卷 - 180克面团 - 2克（1茶匙抹茶粉） - 5克（1茶匙）开水（溶化抹茶） - 120克自制香甜红豆沙 巧克力榛子卷 - 180克面团 - 90克巧克力榛子酱 椰蓉卷 - 180克面团 - 1汤匙(14克)溶化黄油（可用等量椰子油，椰香更浓郁） - 1汤匙（12克）糖 - 1个蛋黄 - 5汤匙（30克）椰丝 Non-slip Silicone Pastry Mat：🤍 - 4.5 cup (585g) Bread Flour - 4.5 tbsp (55g) Sugar - 1.5 tsp (9g) Salt - 290-300g Lukewarm Milk - 2 tsp (6g) Yeast - 2 Large Eggs (60+g Each With Shell) - 4 tbsp (56g) Butter Scallion Sesame Roll - 180g Bread Dough - 25g scallion - 1 tbsp (6g) White Sesame Seeds - 1/4 tsp (2g) Salt - 2 tsp (10g) vegetable oil Cheese Garlic Roll - 180g Bread Dough - 2 tsp (10g) Olive Oil - 1/4 tsp Garlic Powder - 60g Shredded Cheese Simply Milk Bun - 180g Bread Dough Matcha Red Bean Roll - 180g Bread Dough - 1 tsp (2g) Matcha - 5g (1 tsp) Boiling Water (To Dissolve Matcha) - 120g Homemade Red Bean Paste Nutella Roll - 180g Bread Dough - 90g (about 5 tbsp) Nutella Coconut roll - 180g Bread Dough - 1 tbsp (14 gram) Melted Butter (Can be replaced by equal amount of coconut oil) - 1 tbsp (12g) Sugar - 1 Egg Yolk - 5 tbsp (30g) Dried Fine Shredded Unsweetened Coconut Music: Eine Kleine Nachtmusik (by Mozart) - Mozart #lwlwTasty #万能面包面团 #Multi_Purpose_Bread_Dough
#炼乳面包 #手撕面包 #松软拉丝 #CondensedMilkBread #CondensedMilkLoaf #PullApartBread #SoftFluffy ♦ White Milk Bread Recipe牛奶土司面包食谱: 🤍 ♦面包食谱Bread Recipe Playlist: 🤍 ♦ Facebook Page: 🤍 ♦ Instagram ID: iwen777 ♦ Oven: Electrolux 72L Built in Oven 🤍 好好享受，与我分享你作品的照片在我的Facebook Page上哦。 :-) Enjoy and share photos of your creation with me on my Facebook Page. 今天来自制炼乳面包。这食谱水份含量高，所以面团非常粘手，用手揉面要点技巧。炼乳面包整形特别，是款手撕面包，不需切，直接撕片来吃，方便很多。不只面包内部有炼乳，外层烤好也趁热抹上炼乳牛油。晾干形成光亮外皮，观感漂亮。面包不会太甜，很香的奶香味。成果出来非常蓬松柔软。刚烤出来的面包最香，最新鲜了。 收藏方式：收在密封塑料带，室温可存留3天，冰库可存留一个月左右，要吃前解冻，即可保持原本柔软度。 Today let’s make Condensed Milk Bread. This recipe has a high moisture content, so the dough is very sticky. There are some tips for kneading the dough by hand. Condensed milk bread shaping is special, a kind of Pull Apart Bread. No slicing needed, just pull part to eat, so much convenient. Not only does the bread have condensed milk within, but outer layer is also coated with condensed milk and butter hot out of oven. Once dry will form shining bread crust with beautiful looks. This bread is not too sweet and has very fragrant milky flavor. The texture is very soft and fluffy. Freshly baked bread is the most fragrant and the freshest. Storage Method: Store them in sealed plastic bag, at room temperature for 3 days, or freezer storage for about one month. Thaw before eating to maintain the original softness. ♦食谱 =椭圆模具 (20厘米 x 10厘米 x 7厘米)= 130克 温牛奶 (40C以下) 3.5克 速溶酵母 10克 细纱糖 220克 高筋面粉 3克 盐 30克 鸡蛋 45克 炼乳/炼奶 28克 无盐牛油 =蛋液= 全蛋 (预热烤箱 (180C): 35-40分钟) (烤15-20分钟上色后, 顶部盖铝箔纸再烤，防止过黑) (上下火，不开旋风，中层烤) (内部温度到达：86-90C) =涂层= 25克 无盐牛油（融化） 15克 炼乳/炼奶 ♦Recipe =Oval mould (20cm x 10cm x 7cm)= 130g Lukewarm Milk (below 40C) 3.5g Instant Dry Yeast 10g Caster Sugar 220g High Protein Flour/Bread Flour 3g Salt 30g Egg 45g Sweetened Condensed Milk 28g Unsalted Butter =Eggwash= Whole Egg (Preheated Oven (180C): 35-40minutes) (After 15-20minutes golden brown, cover top with Aluminium Foil, prevent burning) (Top bottom heat, no fan force, middle rack) (Internal Temperature reach: 86-90C) =Glaze= 25g Unsalted Butter (melted) 15g Sweetened Condensed Milk ♦ MUSIC Artist: Spazz Cardigan Title: Lucid_Dreamer Artist: Wayne Jones Title: First Love
How to make Hurricane Swiss Roll| Cool Swiss Roll Cake | Easy Recipe | Just with two extra simple step, any regular swiss roll can be turned into a hurricane roll with cool spiral pattern. Double flavor swiss roll , soft , chewy, give it a try! 🍰Ingredients: 6pcs Egg (~62g with Shell) 55g Canola Oil 75g Milk 90g Cake Flour 65~75g White Sugar Coco powder 10g Expresso Powder 4g Hot water 25g 2g Lemon Juice (Optional) Tips (read before you start😊) 1. the main reason for broken/falling top skin is not fully baked through. If your oven has a convection function, please use the function to bake near the end, so the surface is easy to dry. Or, increase the temperature in the last 5 mins. 2. the main reason for cracking while rolling include (1) the egg whites are too stiff , (2) the batter is not evenly mixed; (3) the baking temperature is too high. (4) roll when the cake still warm. The roll more likely to crack when it is completely cooled. Cake Pan size 26x39cm Video on how to make Red Velvet Hurricane Swiss Roll: 🤍 Put it in the middle of the preheated oven, 170°C (340°F) bake for 25~30 minutes 🧡Thanks for watching! Please leave a LIKE and SHARE this video SUBSCRIBE my YouTube Channel for more videos and clicked the bell so you will not miss any of my videos 🍰 材料： 6个鸡蛋（带壳62克左右） 55g色拉油 75g牛奶 90g低筋面粉 65~75g白砂糖 10g 可可粉 4g 咖啡粉 25g 热水 2g柠檬汁(可省略) # Cake Roll #Chocolate Cake Roll# Swiss Roll
美美的巧克力大理石吐司來瞜~超級喜歡這款吐司的口感，雖然是甜吐司但它不會太甜也不膩口，咬下去帶點微苦的後韻，是比較多層次感的一款吐司～適合當下午茶也可以當早餐～ 這次用了少少的波蘭種來增加吐司的柔軟度，效果不錯，雖然包覆了巧克力層次但麵包咬下去還是很鬆軟 波蘭種 (前一晚做好) : 高筋麵粉30g 溫水30ml 即發酵母0.5g 巧克力麵團 (可以事先做好放冷凍): 苦甜巧克力75g 無鹽牛油27g 砂糖27g 牛奶75ml 可可粉15g 高筋麵粉32g 太白粉10g 蛋清1個 主麵團: 高筋麵粉250g 即發酵母5.5g 砂糖40g 蛋1個 牛奶125ml 鹽4g 無鹽牛油25g 170度C烤37分鐘 喜歡我的影片請幫手訂閱並記得打開小鈴鐺喔，謝謝!
巧克力和奥利奥做出来的吐司面包，出奇得松软好吃 ！This is the most delicious chocolate bread I have ever eaten #巧克力吐司 #chocolateloaf #chocolatebread #巧克力面包 这款面包房里的爆款面包 - 雪山巧克力吐司， 由内到外都充满着浓郁的巧克力香味，组织十分地松软，好吃到爆。 订阅请点击 ：🤍 🍞原料 ☘️ 主面团 高筋面粉 270克 可可粉 20克 红糖 35克 速发酵母 4克 盐 3克 鸡蛋液 50g 牛奶 155g 无盐黄油（软化）25克 黑巧克力豆 50克 ☘️ 巧克力甘纳许 黑巧克力块50克 奶油 35克 ☘️预热烤箱至165C/330F 165C/330F烤27分钟 Subtitles are available in all languages. 💡 Click on the [cc] to choose your language in the setting. This chocolate loaf of bread is one of the bestselling bread in the bakery, it is full of rich chocolate fragrance and the inside texture is very soft and flaky. SUBSCRIBE ME : 🤍 🍞INGREDIENTS ☘️ Dough Bakers flour 270g Cocoa powder 20g Brown sugar 35g Instant yeast 4g Salt 3g Egg 50g Milk 155g Unsalted butter (softened) 25g Dark chocolate chips 50g ☘️Chocolate Ganache Black chocolate block 50g Cream 35g ☘️ Preheat the oven to 165C/330F Bake at 165C/330F for 27 mins ❤️ If you like this video, please LIKE 👍 and SHARE. Please SUBSCRIBE my channel and tap the bell if you don’t want missing out the new uploads. Thank you for your subscription. If you have your work share with us, please UPLOAD your work on my Facebook as below. ❤️ - Lisa’s Kitchen Facebook : 🤍
Ingredients： 1. Dough ： * 300g Bread Flour 1+3/4cup+2.5tbsp * 1pc Egg (50g+-) * 145g Warm Milk 0.6cup * 30g Sugar 2tbsp+1tsp * 3g Instant Yeast 1tsp * 1.5g Salt 1/4tsp * 25g Unsalted Butter 2tbsp 2. Chocolate Filling Sauce： * 40ml Whipping Cream * 40g Chocolate Chips 3tbsp * 30g Cream Cheese Preheat the Oven on 170°C（340℉）bake for 20 minutes Please leave a LIKE and SHARE this video SUBSCRIBE my YouTube Channel for more videos and clicked the bell so you will not miss any of my videos 食材： 1. 面团： * 300g 高筋面粉 1+3/4cup+2.5tbsp * 1pc 鸡蛋(50g+-) * 145g 温牛奶 0.6cup * 30g 糖 2tbsp+1tsp * 3g 酵母 1tsp * 1.5g 盐 1/4tsp * 25g 室温软化的黄油 2tbsp 2. 夹心巧克力酱： * 40ml 奶油 * 40g 巧克力 3tbsp * 30g 奶油芝士 烤箱预热170°C（340℉）烤20分钟 Please leave a LIKE and SHARE this video SUBSCRIBE my YouTube Channel for more videos and clicked the bell so you will not miss any of my videos
掛著當裝飾、送禮做人情兩相宜，也是很適合和家人一起分享吃光光的甜蜜蜜聖誕花圈麵包，不只有好看，添加了蘭姆酒、加上長時間低溫發酵的布里歐麵包吃起來輕盈柔軟，充滿奶油香氣，即使放個兩三天，回烤之後口感依然很濕潤不乾，是個非常稱職的節慶麵包～ 食材： 布里歐麵團 / Brioche 375 g 高筋麵粉 / bread flour 110 g 無鹽奶油 / unsalted butter 室溫（room temperature) 180 g 全蛋 / egg 室溫（room temperature) 70 g 砂糖 / sugar 62 g 牛奶 / milk 室溫（room temperature) 22 g 蘭姆酒 / rum 7 g 速發酵母 / instant yeast 7 g 鹽 / salt 100 g 榛果巧克力醬 / hazelnut chocolate spread 食譜： 🤍n/christmas-wreath-bread/ - 追蹤巧兒灶咖 Ciao! Kitchen 看更多影音圖文食譜、料理科學與烘培技巧分享！ Facebook: 🤍 Instagram: 🤍 Website: 🤍n/ -
♦黑巧克力(66%可可)Valrhona Caraibe Dark Chocolate (66% cocoa) Lazada Links: 🤍 ♦毛线球面包食谱|手撕面包 Wool Roll Bread Recipe: 🤍 ♦圣诞食谱Christmas Recipe Playlist: 🤍 ♦面包食谱Bread Recipe Playlist: 🤍 ♦Facebook Page: 🤍 ♦Instagram ID: iwen777 ♦ Oven: Electrolux 72L Built in Oven 🤍 圣诞节快到了，一起来做圣诞花圈面包，也称巧克力辫子面包。采用了自制黑巧克力酱为内馅，加上烤香核桃碎，蔓越莓干，将面团打辫子并整圆。烤时面团膨胀成金黄色，展现出漂亮分明的巧克力馅和面包层次感，再布置上一颗蝴蝶结彩带，像极了一个大圣诞花圈~ 切开来，切面满满层次感，撕开来，内部松软拉丝，回弹力很好，搭配浓郁黑巧克力酱，脆口核桃和酸甜蔓越莓干，口感口味丰富好吃。 收藏方式：烤好温吃最佳。烤好放凉收密封塑料袋，室温３天。要保存更长，冷冻在冰库那里，吃前解冻即可。 Christmas is coming, let’s make Christmas Wreath Bread, also known as Chocolate Braid Bread. Used homemade dark chocolate ganache sauce as the filling, plus toasted walnut pieces and dried cranberries. The dough is braided and shaped round. When baked, dough expanded turned golden brown, revealing beautiful distinct layers of chocolate filling and bread, topped with a bow ribbon, resemblance a big Christmas Wreath~ Cut open, cut section is full of layering structures. Tear open, inside is soft fluffy stringpull with good spring back. Paired with rich dark chocolate ganache, crunchy walnuts and sweet-sour dried cranberries. Rich texture and taste delicious. Storage Method: Best eaten warm after baked. Once baked, let cool and put in airtight ziplock bag at room temperature up to 3 days. To keep it longer, freeze it in the freezer, thaw before eating. ♦Ingredients 食材 =Bread Dough面包面团= 155g Lukewarm Milk (Below 40C) 略温牛奶 (40C以下) 3g Instant Dry Yeast速溶酵母 3g Caster Sugar细砂糖 295g High Protein Flour/Bread Flour高筋面粉/面包粉 40g Caster Sugar细砂糖 6g Salt盐 54g Egg 鸡蛋 30g Unsalted Butter (Soften) 无盐牛油（软化） =Chocolate Ganache Sauce巧克力酱= 78g Unsalted Butter 无盐牛油 150g Dark Chocolate 黑巧克力 (66% Cocoa可可) 20g Unsweetened Cocoa Powder 无糖可可粉 28g Icing Sugar糖粉 0.5g Salt盐 65g Walnuts 核桃 (Roasted and finely chopped烤香切碎) =Toppings 装饰= Whole Egg wash 全蛋液 Dried Cranberries蔓越莓干 (Preheated Oven 180C: 25-27minutes) (Top Bottom Heat, No Fan Force, Middle Rack) (预热烤箱180C: 25-27分钟) (上下火，不开旋风，中层烤) ♦ MUSIC Artist: Spazz Cardigan Title: Lucid_Dreamer Artist: Aaron Kenny Title: Christmas Village #ChristmasWreathBread #ChocolateBraidBread #ChristmasRecipe #SoftSpringpull #ChocolateGanache #圣诞花圈面包 #巧克力辫子面包 #圣诞食谱 #柔软拉丝 #巧克力酱
VLOG18 不独居一人食|桂花年糕麦旋风|吃面包日常|杨枝甘露|简单烘焙|黑芝麻拿铁|可可圈&玉米片|酸奶碗|和好朋友短暂见面|买了可爱的挂件 谢谢有人喜欢我的视频呀 我的夏日活动记录,奶茶,面包,咖啡,美食,生活记录,VLOG
#柑橘土司面包 #橘子蔓越莓面包 #香橙果干面包 #蓬松拉丝 #MandarinOrangeBreadLoaf #MandarinCranberriesBread #OrangeCranberriesBread #SoftFluffy #Stringpull ♦香橙果干面包, 咕咕霍夫|Kugelhopf Bread, Orange Raisin Cranberries Bread Recipe: 🤍 ♦面包食谱Bread Recipe: 🤍 Page: 🤍 ♦Instagram ID: iwen777 ♦ Oven: Electrolux 72L Built in Oven 🤍 新年刚过，家里剩很多柑橘吗？一起拿来做柑橘土司面包。直接用搅拌机把鲜柑橘搅成汁来制作，面包内部也加了蔓越莓干和糖柑橘皮。面包整形也很特别，看起来像打辫子，实际上方式比辫子简单得多。顶部撒上核桃一并烤香。新鲜出炉面包表面黄金，趁热抹上薄薄牛油，给表皮增添光泽。手撕面包，内部有果干螺旋，蓬松拉丝，回弹力好。柑橘淡酸香，满满蔓越莓干和糖柑橘皮，再加上香脆核桃，酸甜咸合并，好吃。 收藏方式：烤好吃最佳。烤好放凉收密封塑料袋，室温３天。要保存更长，冷冻在冰库那里，吃前解冻即可。 Chinese New Year just passed, have a lot of mandarins left at home? Let’s use them to make Mandarin Orange Bread Loaf. Made by directly blending fresh mandarins into juice with a blender, dried cranberries and candied orange peels are also added within the bread. Special bread shaping which looks like braids, but it’s actually much simpler than braiding. Sprinkle walnuts on top and bake. Freshly baked bread with golden crust, while hot smeared with thin layer of butter to promote shining crust. Pull apart bread, you can see dried fruits spiral within, fluffy stringpull, good rebounce. Light tangy Mandarin flavor, full of dried cranberries and candied orange peels, plus crunchy walnuts, combination of sweet tangy and salty, delicious. Storage Method: Best eaten after baked. Once baked, let cool and put in airtight ziplock bag at room temperature up to 3 days. To keep it longer, freeze it in the freezer, thaw before eating. 好好享受，与我分享你作品的照片在我的Facebook Page上哦。 :-) Enjoy and share photos of your creation with me on my Facebook Page. ♦食谱 =9’x4.5’x3’英寸 土司盒= 110克 鲜渣柑橘汁 50克 温牛奶（40C以下） 3克 速溶酵母 3克 细砂糖 300克 高筋面粉 40克 细砂糖 4克 盐 40克 全蛋液 50克 无盐牛油（软化） =馅料= 20克 无盐牛油（软化） 65克 糖柑橘皮 50克 蔓越莓干 =布置= 牛奶 少许 核桃 (预热烤箱180C:35分钟) （中途转烤盘受热均匀） (上下火，不开旋风，第4层烤) ♦Recipe =9’x4.5’x3’ inch Loaf Tin= 110g Freshly Squeezed Mandarin Orange Juice 50g Lukewarm Milk (Below 40C) 3g Instant Dry Yeast 3g Caster Sugar 300g High Protein Flour/Bread Flour 40g Caster Sugar 4g Salt 40g Whole Egg 50g Unsalted Butter (Soften) =Fillings= 20g Unsalted Butter (Soften) 65g Candied Orange Peel 50g Dried Cranberries =Decoration= Milk Handful of Walnuts (Preheated Oven 180C: 35minutes) (Halfway rotate baking tray to heat evenly) (Top Bottom Heat, No Fan Force, 4th Rack) ♦ MUSIC Artist: Spazz Cardigan Title: Lucid_Dreamer Artist: Wayne Jones Title: First Love
为什么我精心制作的面团出炉以后，黯淡无光，扁平紧致？ 这是我最初烤欧包经常遇到的问题，自从我用了铸铁锅以后，面包的外观有了很大的改善。但这是为什么呢？家庭制作，如果没有铸铁锅就烤不出漂亮的欧包了吗？ 除了面包制作中的问题，欧包的烘烤也有自己的特点。高温+蒸汽，是欧包烘烤过程中不可或缺的两大要素。今天这个视频分别用石板和铸铁锅做了三组实验，来看看家庭烤制欧包，如何制造蒸汽，蒸汽的多少对欧包的外观和内部组织有什么影响？希望对你的欧包实践有一点帮助：） 你也可以拥有充满光泽，外壳酥脆，内里蓬松，湿润多洞的面包。 这里再补充总结一下： 1，日常烤。 我通常是用260°c 盖盖子20分钟，降温至230°c开盖子20分钟。 2，第一组实验，用铸铁锅。 面团1 260°c 盖盖子烤10分钟，开盖30分钟。（第20分钟时降温至230°c） 面团2 （有冰块） 260°c 盖盖子烤25分钟，开盖15分钟。（第20分钟时降温至230°c） 3，第二组实验，用石板。 面团1 （有冰块） 260°c 扣盆烤20分钟，开盖20分钟。（第20分钟时降温至230°c） 面团2 （干烤） 260°c 烤40分钟。（第20分钟时降温至230°c） 4，第三组实验，用石板。 面团1 （有冰块） 260°c 扣盆烤40分钟。（第20分钟时降温至230°c） 面团2 （干烤） 260°c 烤40分钟。（第20分钟时降温至230°c） 从实践来看，我还是更倾向于”日常烤“的方法。当然温度和时间还需要根据自己的烤箱来调整。 主要想通过视频更直观地说明，烤欧包，蒸汽确实很有用，但太多和太少都影响外观和组织：） 我做欧包用到的工具如下 My tools: Lodge铸铁锅 Lodge Combo Cooker Cast Iron, 10.25"：🤍 发酵篮 Banneton basket: 🤍 🤍 割包刀Bread Bakers Lame ：🤍 红外温度计 Infrared Thermometer ：🤍 其他天然酵种面包制作方面的视频可以参考： 欧包详解 🤍 基础天然酵种面包 🤍 怎样做出大孔和多洞的欧包？ 🤍 欢迎您订阅我的频道，谢谢您的支持！ Please leave a LIKE and SHARE this video SUBSCRIBE my YouTube Channel for more videos Thanks for your support：） Instagram: 🤍leshanbaking 🤍
造型麵包~旋風卷 (簡易麵種) Recipe: 🤍 Facebook: 🤍 Facebook 香港煮婦討論區: 🤍
#咕咕霍夫面包 #圣诞面包#香橙果干面包 #蓬松拉丝 #KugelhopfBread #ChristmasBread #OrangeRaisinCranberriesBread #SoftFluffy #Stringpull 强力推荐使用 (ALKO 16厘米咕咕霍夫防粘模具) Highly recommend to use (ALKO 16cm Kugelhopf Pan) 产品信息Product information: ● 尺寸Size:：内inside：16 x H. 8.8 cm | 外部outside：17 x H. 8.8cm ● 冷轧钢板，优质持久不粘涂层Cold rolled steel with high quality & long lasting non-stick coating ● 耐高温度Maximum temperature：230°C 产品描述Product description： 传统模具为您提供：具有基本的圆锯图案，中心孔：亲手制作您喜爱的蛋糕，面包，例如 可可，香草味，柠檬皮，或者你喜欢什么！ 不要再等了！ A traditional mold is here for you: with its basic circular saw pattern, the centre hole: make your own cake, bread with e.g. cocoa, vanilla hint, lemon zest, or simply what you like! Don’t wait anymore! ♦从ALKO KITCHENWARE LAZADA STORE 购买六个特殊产品中的任何产品，享有10％优惠🎊📢; 折扣从27/11/21开始，至26/12/21结束 ♦Buy ANY of the SIX SPECIAL ITEMS from ALKO KITCHENWARE LAZADA STORE, Get 10% OFF🎊📢; Discount start from 27/11/21 and ends on 26/12/21 折扣优惠链接在下方🔊🛍️ GET DISCOUNT VOUCHER in LINKS BELOW 🔊🛍️ ♦MALAYSIA 🤍 ♦SINGAPORE 🤍 ♦PHILIPPINES 🤍 ♦GLOBAL 🤍 Alko Kitchenware Official Store官方网购商店 ♦🤍 ♦MY: 🤍 ♦SG: 🤍 ♦圣诞冷冻牛油曲奇饼食谱Christmas Icebox Butter Cookies Recipe: 🤍 ♦圣诞食谱Christmas Recipe: 🤍 ♦面包食谱Bread Recipe: 🤍 Page: 🤍 ♦Instagram ID: iwen777 ♦ Oven: Electrolux 72L Built in Oven 🤍 圣诞佳节快到了，一起来做咕咕霍夫面包，就是法式圣诞面包。采用了鲜渣橙汁来制作，面包内部也加了浸泡过橙汁的金葡萄干，蔓越莓干和糖柑橘皮。面包整形也很特别，用了咕咕霍夫模具，烤好倒扣印出模具圆锯齿皇冠纹路。烤好面包表面黄金，顶部围上一圈的杏仁皇冠。趁热淋上热橙糖水，放凉凝固成皮帮助面包保鲜。撒上糖粉，更加衬托出模具纹路，面包橙黄金色和雪白圣诞气氛，漂亮。可以象蛋糕一样切开/撕开面包，鲜橙香，满满果干馅，内部蓬松，口感松软拉丝，回弹力很好，好吃。 = 面包和橙糖水都要热，淋上面包才不会软烂 收藏方式：烤好吃最佳。烤好放凉收密封塑料袋，室温３天。要保存更长，冷冻在冰库那里，吃前解冻即可。 The Christmas season is approaching, let's make Kugelhopf Bread, which is French Christmas Bread. This recipe uses freshly squeezed orange juice, also orange juice soaked golden raisins, dried cranberries and candied orange peels are added within the bread. The bread shaping is also very special by using Kugelhopf Pan, after baked invert the bread with imprinted circular saw crown mould pattern. Freshly baked bread is golden brown with circle of almond crown on top. While hot, glaze on with hot orange syrup, let cool to set solidify into crust to help keep the bread fresh. Dust on with Icing Sugar to further enhance the mold pattern, bread orange gold color and snow white Christmas atmosphere, beautiful. You can cut it like a cake /tear apart the bread, fresh orange flavor, full of dried fruit fillings, fluffy inside, soft and stringpull texture, good resilience, and delicious. = While glazing, both bread and Orange Syrup must be hot, so that bread won’t get soggy. Storage Method: Best eaten after baked. Once baked, let cool and put in airtight ziplock bag at room temperature up to 3 days. To keep it longer, freeze it in the freezer, thaw before eating. 好好享受，与我分享你作品的照片在我的Facebook Page上哦。 :-) Enjoy and share photos of your creation with me on my Facebook Page. ♦食谱 =16厘米 咕咕霍夫模具（1100毫升容量）= 30克 金葡萄干 30克 蔓越莓干 22克 糖柑橘皮 64克 鲜渣橙汁 64克 温牛奶（40C以下） 2.5克 速溶酵母 3克 细砂糖 245克 高筋面粉 27克 细砂糖 1.5克 盐 33克 全蛋液 75克 无盐牛油（软化） 14颗 全杏仁 (预热烤箱180C:30分钟) （中途转烤盘受热均匀） (上下火，不开旋风，第4层烤) =鲜橙糖水= 30克 鲜渣橙汁 75克 细砂糖 ♦Recipe =16cm Kugelhopf Pan (1100ml Capacity)= 30g Golden Raisin 30g Dried Cranberries 22g Candied Orange Peel 64g Freshly Squeezed Orange Juice 64g Lukewarm Milk (Below 40C) 2.5g Instant Dry Yeast 3g Caster Sugar 245g High Protein Flour/Bread Flour 27g Caster Sugar 1.5g Salt 33g Whole Egg 75g Unsalted Butter (Soften) 14pcs Whole Almonds (Preheated Oven 180C: 30minutes) (Halfway rotate baking tray to heat evenly) (Top Bottom Heat, No Fan Force, 4th Rack) =Orange Glaze= 30g Freshly Squeezed Orange Juice 75g Caster Sugar ♦ MUSIC Artist: Spazz Cardigan Title: Lucid_Dreamer Artist: Wayne Jones Title: Mr. Sunny Face Artist: Aaron Kenny Title: Christmas Village
#柔软餐包 #汉堡包 #手揉面包 #蓬松 #拉丝 #SoftDinnerRolls #MealBuns #SliderBuns #BurgerBuns #Fluffy #Stringpull #HandKneadBread ♦下期食谱答案 ANSWER for next episode: 🤍 ♦ White Milk Bread Recipe牛奶土司面包食谱: 🤍 ♦ Condensed Milk Bread Loaf Recipe炼乳面包食谱: 🤍 ♦面包食谱Bread Recipe Playlist: 🤍 ♦ Facebook Page: 🤍 ♦ Instagram ID: iwen777 ♦ Oven: Electrolux 72L Built in Oven 🤍 好好享受，与我分享你作品的照片在我的Facebook Page上哦。 :-) Enjoy and share photos of your creation with me on my Facebook Page. 今天来自制超大的餐包，可以拿来当汉堡包或是我下期要做的食谱，猜看是什么？提示在片尾。发酵到位的面团光滑白白胖胖。烤到位的餐包圆鼓鼓，颜色黄金，激发食欲。撕开面包，内部结构柔软拉丝，蓬松回弹，口味稍稍甜加点奶香味，新鲜出炉立刻单吃餐包也够好吃了。 大家也可以把面团平分成更多更小份来做手撕迷你小餐包， 烤的时间可能要根据自家烤箱减少一些。 收藏方式：收在密封塑料带，室温可存留3天，冰库可存留一个月左右，要吃前解冻，即可保持原本柔软度。 Today let’s make huge Meal Buns/Dinner Rolls, which can be used as a slider bun, hamburger or a recipe I will make in the next episode. Guess what? The hint is at the end of video. Well-proof dough is smooth, white and plumped. The baked Buns rise beautifully with golden crust, so appetizing. Tear open, the bun’s internal structure is soft fluffy with stringpull and rebounce easily, the taste is slightly sweet with a bit of milk flavor. Once freshly baked eat the buns immediately on its own is delicious enough. You can also divide the dough into smaller portions to make more pull apart mini dinner rolls. The baking time may need to be reduced according to your own oven. Storage Method: Store them in sealed plastic bag, at room temperature for 3 days, or freezer storage for about one month. Thaw before eating to maintain the original softness. ♦食谱=6份大餐包 (137克/份)= 240克 温牛奶 (40C以下) 75克 细纱糖 8克 速溶酵母 400克 高筋面粉 22克 奶粉 5克 盐 50克 鸡蛋 56克 无盐牛油 =蛋液= 1颗 鸡蛋 1茶匙 (5克) 水 (上下火，不开旋风，中层烤) (预热烤箱180C: 25分钟) ♦Recipe=6pcs Big Buns (137g/pc)= 240g Warm Milk (below 40C) 75g Caster Sugar 8g Instant Dry Yeast 400g High Protein Flour/Bread Flour 22g Milk Powder 5g Salt 50g Egg 56g Unsalted Butter =Egg Wash= 1 Egg 1tsp (5g) Water (Top Bottom Heat, No Fan Force, Middle Rack) (Preheated Oven 180C: 25minutes) ♦ MUSIC Artist: Spazz Cardigan Title: Lucid_Dreamer Artist: Wayne Jones Title: First Love
欢迎订阅我的频道：🤍 ———————————本期内容——————————— 图文版：🤍 今天来做浮云卷！ 事情是这样的！ 之前买过一次山姆蛋糕卷，我觉得确实味道不错，那个蛋糕卷很软，很绵密，湿润柔软。 然后我就开始琢磨了！ 首先我觉得山姆这个蛋糕卷肯定不是普通的戚风蛋糕卷，口感完全不同，我觉得我就要从烫面这方面着手。想到我之前买过一个浮云卷的课程，就是属于烫面蛋糕卷的做法。然后又结合了山姆那个夹心，就做出来今天这个卷了。 后来我又仔细看了看山姆配料表，还是有些添加剂的，但是今天做的浮云卷，在没有添加剂的情况下，比山姆的还要更加的软。这个卷做起来有些难度，但是真的强烈推荐你们试试，它特别的松软湿润，做好这个卷，你就可以跟山姆说拜拜了！ 接下来大家一定要认真看视频和步骤，每一步都很关键哦！另外我还发现了蛋糕卷鼓包的原因和解决方法，所以一定要看到最后！ 食谱： 蛋糕体：牛奶270克，黄油45克，盐1.5克，蛋黄86克，低筋面粉45克，蛋白135克，糖20+40克，香草精5克，白醋2克 奶油夹心：奶油奶酪25克，马斯卡彭奶酪25克，淡奶油150克，香草荚1/3根，糖6—10克 特殊说明：配方可以做一个28*28厘米的方形烤盘一个 ———————————面包发酵基础知识——————————— 做面包必会技能【老面酵头】制作：🤍 天然酵母养成记：🤍 “汤种”、”老面“、“波兰种”“鲁邦种”等等这些面种有什么不同： 🤍 一次讲透面包发酵：🤍 如何正确使用发酵箱：🤍 大水量面团揉面技巧：🤍 做面包揉面时如何检查揉面状态：🤍 拯救发酵失败的面团：🤍 制作面包如何判断发酵状态？：🤍 面包的发酵与松弛小技巧：🤍 做面包用错酵母会怎样？：🤍 面温度对面包有哪些影响？：🤍 超强大面包揉面攻略：🤍 如果奶粉放多了，对面团和成品会有哪些影响？：🤍 ———————————蛋糕必看——————————— 破解戚风蛋糕凹陷之谜PART1：🤍 破解戚风蛋糕凹陷之谜PART2：🤍 蛋糕卷失败案例分析：🤍
教你在家做馅旋风香酥饼，煎一煎，外酥内软，包着香甜的豆沙馅，层层酥香。 Teach you how to make Whirlwind Bread with Red Bean paste filling, the outside is crispy and the inside is soft with many layers. Ingredients 材料: ▶️ Water Dough 水皮面团 Plain Flour 面粉 290g Yeast 酵母 3g Sugar 白糖 15g Warm Water 温水 160ml Cooking Oil 食用油 30g ▶️ Oil Dough 油皮面团 Flour 面粉 200g Cooking Oil 食用油 110g ▶️ Filling 馅料 Red Bean Paste 豆沙馅 (12 x 15g) "订阅"我的频道，点击铃铛🔔可以收到最新影片的通知哦 "SUBSCRIBE" my Channel & Hit the bell 🔔 so you won't miss any of my videos. 🤍 Tags: Whirlwind Bread 旋风饼 旋风香酥饼 旋风饼食谱 香酥饼 香酥饼食谱 旋风饼做法
【奇美25L旋風電烤箱】 ●旋風烘烤均勻速熱，美味不流失 ●5段火力調節，符合不同料理的火力需求，烘烤烹調多樣化 ●65-240度溫度控制，烘烤口感隨心所欲 ●60分鐘定時設定，自由便利 ●附烤盤、烤網、集屑盤、取盤夾 - [食材] 1.高筋麵粉300g 2.鮮奶80g 3.鹽少許 4.煉乳20g 5.酵母1/2茶匙 6.無鹽奶油20g 7.防潮糖粉少許 8.防潮可可粉少許
熟透的香蕉不要扔 不揉面做成巧克力面包 超级暄软 | Don't waste ripe bananas! No Knead! Easy and Fluffy| banana bread recipe 香蕉面包|香蕉面包配方|banana bread | banana bread recipe ingredients配方： 125 g warm milk 温牛奶 1 tsp (4 g) active dry yeast 活性干酵母 350 g bread flour 高筋面粉 1/4 cup (25 g) unsweetened cocoa powder 无糖可可粉 40 g brown sugar 红糖 1/4 tsp (2 g) salt 盐 2 ripe bananas 熟香蕉 1 egg 鸡蛋 55 g softened butter 软化黄油 80 g dark chocolate 黑巧克力 24cm*24cm pan 24cm方烤盘 Preheat the oven to 350°F/180°C in advance, and bake at the middle rack for about 18 -20 minutes. 烤箱提前预热180度，烘烤18-20分钟 My friends, I have added the subtitles, you can click the setting button below the video, search for "cc" and then click "auto-translate" you can select the language you need if you like this video, you can help the channel grow: Rate the video! 👍 - I will be very happy and it will help the development of the channel. WRITE A REVIEW or ask me a question about the recipe. I will be very happy to answer you. 📢 You can also share this video with your friends on social networks to let them know what dish you want to cook next. Subscribe to the channel, press the bell not to miss a new video with quick and delicious recipes. Thanks for your time! You can subscribe to my channel ⬇: it's Free! 🤍 感谢您的观看，如果喜欢我的视频，想看更多简单健康美食，就请订阅我的频道，同时点击小铃铛🔔就不会错过最新视频了。 点击下面链接订阅： 🤍 #jin的美食
#香肠面包 #热狗面包 #披萨香肠面包 #柔软蓬松 #拉丝 #SausageBuns #HotdogRolls #SausageBread #PizzaSausageBread #SoftFluffy #Stringpull ♦ White Milk Bread Recipe牛奶土司面包食谱: 🤍 ♦ Condensed Milk Bread Loaf Recipe炼乳面包食谱: 🤍 ♦面包食谱Bread Recipe Playlist: 🤍 ♦ Facebook Page: 🤍 ♦ Instagram ID: iwen777 ♦ Oven: Electrolux 72L Built in Oven 🤍 好好享受，与我分享你作品的照片在我的Facebook Page上哦。 :-) Enjoy and share photos of your creation with me on my Facebook Page. 来自制小时超爱的香肠/热狗面包。这次采用两种不同的整形制作了2种款式（1。面包卷，2。披萨型）。面包卷以缠绕方式卷着香肠，披萨型以切花式展开香肠。发酵和烤到位，面包卷螺旋膨胀，披萨型扭转花型展开，颜色黄金。烤好趁热抹上融化牛油，面包表面光滑柔软。撕开来吃，内部结构柔软拉丝，蓬松回弹。面包卷里面有咸香芝士+香肠顶部有白芝麻香，披萨型顶部芝士美乃滋融化从面包四周流下+番茄/辣椒酱，看了激发食欲，垂涎三尺。 收藏方式：吃前再淋番茄/辣椒酱。烤好凉透收密封塑料带，室温可存留3天，冰库可存留一个月左右，要吃前解冻，即可保持原本柔软度。 Made childhood favorite Sausage Buns/Hot Dog Bread. This time used two different shaping methods to make 2 styles (1. Bread Rolls, 2. Pizza Style). Bread roll wraps sausage by twining method, pizza style open up sausage by cutting twisting style. When dough is well fermented and baked, rolls expand spirally, and pizza-shaped twisted pattern open up, with golden brown color. Once baked, melted butter is glazed while hot, promotes smooth and soft surface. Tear apart, internal texture is soft, fluffy and stringpull. Bread roll within contains salty cheese + sausage topped with white sesame fragrance, pizza style top cheese mayonnaise melted dripping all around the buns + tomato/chili sauce, so irresistibly appetizing and drooling. Storage Method: Drizzle with Tomato/Chili Sauce right before eating. Once baked and cool completely, keep in sealed plastic bag, store at room temperature for 3 days, or freezer storage for about one month. Thaw before eating to maintain the original softness. ♦食谱=6颗香肠面包= =面包= (6份， 77克/份) 126克 温牛奶 (40C以下) 2.5克 速溶酵母 3克 细砂糖 240克 高筋面粉 25克 细砂糖 5克 盐 54克 鸡蛋 25克 无盐牛油 =面包卷馅= (3份) 3根 鸡香肠/热狗 3片芝士 白芝麻 =披萨式馅= (3份) 3根 鸡香肠/热狗 60克 芝士碎 30克美乃滋酱 少许 干荷兰芹 1颗 鸡蛋 20克 无盐牛油（软化） 番茄/辣椒酱 (上下火，不开旋风，第四层烤) (预热烤箱180C: 18-20分钟) ♦Recipe=6pcs Sausage Buns= =Bread= (6pcs, 77g/pc) 126g Warm Milk (below 40C) 2.5g Instant Dry Yeast 3g Caster Sugar 240g High Protein Flour/Bread Flour 25g Caster Sugar 5g Salt 54g Egg 25g Unsalted Butter =Bread Roll Fillings= (3pcs) 3pcs Chicken Sausage/Hotdog 3pcs Cheese Slices White Sesame Seeds =Pizza Style Fillings= (3pcs) 3pcs Chicken Sausage/Hotdog 60g Shredded Cheese 30g Mayonnaise Pinch Dried Parsley 1 Egg 20g Unsalted Butter (Melted) Tomato/Chili Sauce (Top Bottom Heat, No Fan Force, 4th Rack) (Preheated Oven 180C: 18-20minutes) ♦ MUSIC Artist: Spazz Cardigan Title: Lucid_Dreamer Artist: Wayne Jones Title: First Love
制作面包如果没有面包机，可以通过手揉来达到柔软拉丝的效果，但是手揉面毕竟还是比较辛苦，今天介绍一个方法，通过面团的水合作用让面筋自己形成，不需要辛苦的揉面。虽然这种方法不能直接得到手套膜，但是制作不需要拉丝的汉堡面包非常适合。我们用烘焙纸制作一个简单的模具，不需要购买特殊的模具也能制作出厚厚圆圆的汉堡面包。 Without too much kneading work, we can still achieve a soft bun using the technique called autolyse, which allows the gluten to develop through time. We also use some parchment paper to make some molds for a higher rise for the burger buns without having to purchase a special baking mold. 如何发面：🤍 手揉面教程：🤍 中种面团和其他酵头介绍：🤍 🔔欢迎订阅我的频道Subscribe to my channel: 🤍 介绍Intro(0:00) 海绵酵头制作Sponge(0:11) 主面团制作Dough(0:54) 主发酵Fermentation(2:36) 排气分割整形Degas, Dividing & Shaping(2:58) 最后发酵Final Proof(3:33) 预热烤箱Preheat the oven(3:48) 装饰和烘烤Decoration and Bake(3:54) 出炉晾凉Cool Down(4:42) 成品Final Product(4:53) 材料清单（可制作4个中等大小汉堡坯，可将全部材料翻倍制作8个） 海绵酵头： 中筋面粉（即普通面粉，蛋白质含量最好在10%以上，也可以换成高筋） 106g 牛奶 113g （可换成108g水） 即发酵母 2g (1/2 Tsp)(可换成 2.5-3g活性干酵母) 主面团： 前面制作的海绵酵头 1份 中筋面粉(可换高筋） 75g 糖 15g(1Tbsp) 盐 4g(4/3Tsp) 蛋黄 1个 软化的无盐黄油 20g(1.5 Tbsp)（可换成液态植物油，但没有黄油香，也没有黄油好操作） 装饰： 白熟芝麻适量 鸡蛋液 少许 视频中最后的汉堡食谱： 1. 牛肉馅 250g，加入少许盐和黑胡椒用手抓匀(不用划圈搅拌)，分成两份，按成薄肉饼。锅中放少许油，油热后，将牛肉饼每面煎两分半到3分钟(按自己喜欢的熟度调节)，翻面后可以加入少许黄油增香。 2. 锅中留少许油，将面包切开后用小火煎一下切面，在上面抹上美乃滋酱（美乃滋酱两大勺，盐和胡椒少许，蒜泥1颗），番茄酱，放上肉饼和切成片的牛油果即可。 Ingredient List(Yields 4 mid-sized buns)： The Sponge： All purpose flour（substitute bread flour） 106g Milk 113g （substitute 108g water） Instant Yeast 2g(1/2 Tsp) (substitute 2.5-3g active dry yeast) The Bread Dough: The sponge prepared ahead 1 portion All purpose flour(substitute bread flour) 75g Sugar 15g(1Tbsp) Salt 4g(4/3Tsp) Egg Yok 1 Softened Unsalted Butter 20g(1.5Tbsp)（Can be substituted with veg oil, but not as good as butter for sure） Decorations on Top： toasted sesame seeds some beaten egg for egg wash Recipe for The Burgers Made in The End: 1. Season 1/2 of ground beef with salt and pepper, divide it into 2 patties. Heat some oil in the pan, once it gets hot, place the patties in, and sear for about 2.5-3 minutes on each side depending on your preference of doneness. You may add some butter while searing the second side for additional flavor. 2. Reserve some oil in the pan, toast the buns with cut side down on low heat. Spread some mayonnaise(2 tbsp of mayo, some salt and pepper, 1 garlic paste), ketchup. Place the patties and top with some sliced avocados. ❤️Follow my social media: Bilibili: 1小点的厨房 Weibo: 1小点的厨房 Instagram: SweetTasteKitchen Facebook group(欢迎分享你的作品): 1小点的厨房 🤍 #汉堡包 #汉堡面包 #BurgerBuns "我们的视频旨在向观众展示美味食品的制作方法，所有食材都来自可靠合法的渠道。"
#面包棍 #法棍 #脆皮 #4种材料 #无面包机 #无蛋无奶无油 #Baguette #FrenchBaguette #Crusty #4ingredients #NoMachineBread #NoEggNoMilkNoOil 强力推荐使用 (STADTER面包棍烤盘) Highly recommend to use (STADTER Baguette Pan) ♦从ALKO KITCHENWARE购买四个特殊新产品中的任何一个，享有10％优惠🎊📢 折扣从4月23日开始，至5月10日结束 ♦Buy ANY ONE of the FOUR NEW SPECIAL ITEMS from ALKO KITCHENWARE Get 10% OFF Discount start from 23Apr and ends on 10May 折扣优惠链接在下方🔊🛍️ GET DISCOUNT VOUCHER in LINKS BELOW 🔊🛍️ ♦FOR MALAYSIA ONLY: 🤍 ♦FOR SINGAPORE ONLY: 🤍 Alko Kitchenware Official Store官方网购商店 ♦🤍 ♦MY: 🤍 ♦SG: 🤍 ♦在ALKO购买的每个人都有资格享受其现金回馈计划✨🎁💖 在Lazada上向他们发送信息💬或通过📩发送电子邮件Email：hello🤍alkokitchenware.com，每次购买可赚取18％的现金回馈💰💰 ♦And everyone whoever purchased in ALKO are qualified for their CASHBACK program✨🎁💖 Send them message💬 on Lazada or Email them 📩 at: hello🤍alkokitchenware.com to earn 18% cashback on each purchase 💰💰 ♦柔软牛奶土司面包食谱Soft Milk Bread Loaf recipe: 🤍 ♦面包食谱Bread Playlist: 🤍 ♦Facebook Page: 🤍 ♦Instagram ID: iwen777 ♦ Oven: Electrolux 72L Built in Oven 🤍 自制法国著名的面包棍，脆皮法棍。只需4种材料，是个无蛋，无奶，无油，无面包机食谱，健康简单。食谱水分含量高达75%，对付这种超软超粘手面团，不需要揉面到很久，整个手揉过程不到2分钟，反而选择用足够休息时间和拉伸折叠方式来拉出光面。冰箱冷却隔夜发酵，帮助面团建立蜂窝状气泡。整个制作过程最重要就是要轻盈不要过度按压，保留气泡。新鲜出炉的面包棍，外皮酥脆，切面内部结构有不同大小的气泡，回弹力很好。搭配跟牛油/大蒜酱，酥脆咸香，口感很好。 收藏方式：烤好10分钟内吃，口感最佳。之后吃前重烤，烤面包机中火3-4分钟。彻底凉透，收在密封塑料带，室温可存留3天，冰库可存留一个月左右，要吃前解冻重烤。 Homemade French famous bread sticks, Crusty Baguettes. Only 4 ingredients needed. Healthy simple recipe with no eggs, no milk, no oil, no bread machine. High moisture content recipe with 75% hydration. To deal with this super soft and sticky dough, no long tiring hand kneading process needed. The whole hand kneading process takes less than 2 minutes. Instead, choose to use enough rest time, stretch and fold method to pull out smooth surface. Overnight proofing in fridge helps the dough build up honeycomb bubbles. The most important thing is to be gentle and not to over press dough to retain bubbles within. Freshly baked baguettes have crusty outer skin, with different sizes air pockets crumbs cross section, rebound easily. Paired with butter/garlic spread, crusty salty flavor, with nice texture. Storage Method: Best eaten within 10 minutes after baking. Afterwards, reheat before eating with toaster medium heat for 3-4 minutes. Let cool thoroughly keep in airtight plastic bag/zip lock bag at room temperature for 3 days or freeze for about a month. Thaw and reheat before eating. 好好享受，与我分享你作品的照片在我的Facebook Page上哦。 :-) Enjoy and share photos of your creation with me on my Facebook Page. ♦食谱 =37 x 24厘米 面包棍烤盘= 3份(约280克/份) 360克 水（室温） 2.4克 速溶酵母 480克 高筋面粉 9克 盐 (上下火，不开旋风，第4层烤，制造水蒸气) (预热烤箱 250C:20分钟，移到最底层烤 3分钟至底部黄金) ♦Recipe =37 x 24cm Baguette Pan= 3pcs (About 280g/pc) 360g Water (Room Temperature) 2.4g Instant Dry Yeast 480g Bread Flour/High Protein Flour 9g Salt (Top bottom Heat, No Fan Force, 4th rack, Create steam) (Preheated Oven 250C:20minutes, Move to lowest rack bake 3minutes till bottom golden) ♦ MUSIC Artist: Spazz Cardigan Title: Lucid_Dreamer Artist: Wayne Jones Title: Mr. Sunny Face Artist: Wayne Jones Title: First Love
『麵團』 高筋麵粉 275g 低筋麵粉 55g 糖 35g 岩鹽 4g 高糖酵母 2.7g 水 165cc 奶油 15g 『烤焙溫度』 230℃ 8分鐘 ＋190℃ 10分鐘 包入用奶油 165g ＃可頌 ＃羊角麵包 ＃牛角包 ＃Croissant ＃蜂巢 ＃手揉麵包 ＃面包 ＃平平爸爸
沙拉肠仔包 65°C汤种法 Sausage Buns using Tangzhong Method 这款面包使用了汤种法制作。汤种法的原理是将一部分面粉和水加热使淀粉糊化，提高含水量，改善面包的口感，比起中种法制作更简单也不需要提前发酵。 没有面包机请参考手揉面教程：🤍 🔔欢迎订阅我的频道Subscribe to my channel: 🤍 📜用料清单 - 可制作8个面包 汤种 100g 水 20g 高筋面粉 主面团 180g 高筋面粉 60g 中筋面粉 65g 汤种 25g 鸡蛋液 90g 牛奶 3g 速发酵母 30g 糖 3g 盐 25g 软化的无盐黄油 装饰 1大勺番茄酱 1大勺美乃滋酱 1颗小葱 📜Ingredients - for 8 buns Tangzhong 100g Water 20g Bread Flour Main Dough 180g Bread Flour 60g All Purpose Flour 65g Tangzhong 25g Egg 90g Milk 3g Instant Yeast 30g Sugar 3g Salt 25g Unsalted Butter(Softened at Room Temp) Garnish: 1 Tbsp Ketchup 1 Tbsp Mayonnaise 1 Green Onion ❤️Follow my social media Facebook group: 1小点的厨房 🤍 Instagram: SweetTasteKitchen Bilibili: 1小点的厨房 Weibo: 1小点的厨房 #肠仔包 #香肠面包 #面包的做法 Hyperfun by Kevin MacLeod is licensed under a Creative Commons Attribution license (🤍 Source: 🤍 Artist: 🤍 "我们的视频旨在向观众展示美味食品的制作方法，所有食材都来自可靠合法的渠道。"
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