Milk bread loaf | 牛奶山形吐司 | Utane dough | 湯種法

牛奶山形吐司 湯種法
Milk bread loaf Utane dough
模具: 不沾塗層的450克吐司模
Mold : Non-stick 450g loaf tin
如果你想用手搓,可以重溫菠蘿包影片
If you will knead by hand, go over the video of pineapple bun
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我的工具好朋友:
電子秤 Digtal scale
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耐熱手套 Silicone Oven Mitt
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[@janustang3272]

👍good exercise to show all the procedures when doing with kitchen tool.

[@norahn6503]

Thank you for your amazing video with such detailed explanation and instructions. My pineapple buns turned out so well, thanks to your excellent instruction.

[@foodingnow]

Thanks for your feedback 🥰

[@chanvincy5460]

跟左你個 recipe .. 好正呀

[@Gemma6043]

I love your bread making videos. Please make another chinese style bread for your next video!!

[@foodingnow]

Thank you ~~

[@traintrackmaster5903]

Thanks for the easy to follow video. This recipe is another great success ! The buns turned out so soft. Love it. Thank you

[@foodingnow]

Amanda Chan thanks for your feedback:)

[@yamfongchan6720]

教的详细，试做成功👍🙏

[@foodingnow]

多謝支持~~

[@janiceng9174]

好靚啊，多謝分享，解釋得好清楚🥰

[@foodingnow]

多謝收睇~~

[@paulinela6181]

I love to learn your strawberry pistachio cake ❤️

[@foodingnow]

the one in my Instagram?

[@paulinela6181]

I love your video, love to follow 👍

[@foodingnow]

thank you :D

[@chanvincy5460]

If I'm using a cake mold, how can I know when it is ready to bake for the final rise? Btw love your detailed instruction

[@chungdennis7882]

Thank you recipe.

[@foodingnow]

Thanks for watching:)

[@yamfongchan6720]

明天也学做👍

[@sp9931]

好清楚，好靚～謝謝！

[@foodingnow]

多謝支持~

[@winnielo5854]

係CZcams 跟過好多人做都唔係好成功，有時仲失敗，一係包好硬一係發唔起，跟咗你做菠蘿包同山形包大成功，包軟熟好味😋，好開心🥳
但有一問題，菠蘿包第二日食個皮林咗唔趣，焗返都唔係好趣，點解呢？

[@littlemeborahae]

請問妳成個過程用機打左幾耐停榭？ 我都系用kitchenaid 同一 model , 但系打左20mins 出嚟系勁黏手， 最後攪唔掂dump 左

[@foodingnow]

除了前段混合材料用幾分鐘，正式中速打發約8分鐘，影片有提及到仔細參考時間。食譜係含水量較高，效果更軟熟。
建議：一係加d奶粉會好操作d，一係減少少水份。
不改食譜情況下亦可以改善問題，好痴手係因為打發過龍，（天氣、機打溫度太高）視乎天氣，用凍牛奶代替。同埋搓揉動作手勢，撒手粉都好重要，練習多幾次🙂

[@garylo7490]

現在是美國加州秋天，需要多少時間第一次發酵。跟隨你放入焗爐，等了一小時，仍然未增加一倍？

[@Gemma6043]

When you are kneading dough, when do u know u need to add the softened butter?

[@Gemma6043]

Can I use this kitchen aid method and ingredients to make pineapple bun? And if I’m using active dry yeast, my milk needs to be warm and the butter will be room temp, should I leave my egg and 湯種 at room temp as well? Or use when cold?

[@foodingnow]

Yes you can use the KA to make pineapple bun.
Stand machine will heat up the dough. better use it when it is cold

[@Gemma6043]

@@foodingnow So what you mean is, the milk will be warm since i'm using active dry yeast (need to activate it), the butter will also be room temp, but the egg and 湯種 should be cool?

[@Gemma6043]

下次整古早味蛋糕！！

[@foodingnow]

haha! 記低佢先

[@abbykwok5626]

我用機4速打了11分鐘都仲好痴盆，已經用凍奶凍蛋，請問出了什麼問題？謝謝回覆！

[@esterlam1340]

可否用酸種做這個牛奶方包

[@rosalindyap]

Is there any written recipe so that I can print out?

[@bonnieding-karaoke]

請問如果我沒有吐司模, 可用多大的普通loaf pan模嚟做呢? 我有兩個8x4, 一個10x4, 那個適合一啲? 謝謝

[@user-eu4rm4rz6e]

可以做到！但係個吐司長得唔高 ！loaf pan它比吐司盒矮好多！

[@bonnieding-karaoke]

@@user-eu4rm4rz6e 明白, thanks;

[@kikichan2616]

你有冇多d教學呀？
我好中意睇你，
好多時都成功，

[@foodingnow]

kiki chan 多謝你呀🥰 最近好忙，拍左片都未有時間剪😅 一有時間就會update

[@kikichan2616]

謝謝你😍
希望你會教多d整包既片😍

[@rossanawoo5511]

Can you tell me where I can find the receipe of dough you made?

[@rossanawoo5511]

I see it. Thanks!

[@karentong2062]

請問你個吐司模是甚麼呎寸? 因為我打算在Amazon上訂一個新模, 想確認我定啱 size, 謝謝.. :)

[@foodingnow]

10*19*11cm
搵 450g 吐司模 :)

[@karentong2062]

@@foodingnow Thank you. :)

[@Flabbergastingperson]

Easier to follow if have recipe on text area

[@foodingnow]

thanks for your suggestion

[@user-eu4rm4rz6e]

台機說明書唔係話攪麵團最高只係去到2檔咩😮‍💨

[@garylo7490]

這個dough 可否做波蘿包

[@bonnieding-karaoke]

應該可以, 麵包形狀細了, 所以焗的時間也要減少.

[@janiseyim6445]

請問我打左10多分鐘個麵團都仲係勁痴手，請問是什麼原因呢

[@foodingnow]

呢個食譜水份含量較高,會比較黏手,搓成糰時候我有撒多少少手粉
但如果係勁痴手
1 可能係打太耐令麵糰升溫,打發過龍會好痴
2 麵粉吸水量不同, 減少牛奶份量

[@littlequeen2289]

請問湯種係咪一定要雪一晚?

[@foodingnow]

至少四個鐘

[@littlequeen2289]

Draw me a pastry Thanks!

[@maggielo8922]

如果牛奶改無糖豆奶可以嘛？

[@foodingnow]

我未試過呀,不過應該ok
你試完share比我地知啦

[@karentong2062]

請問第一次發酵和第二次發酵的時間是多少, 在影片內沒有交代到, 謝謝.. :)

[@foodingnow]

Karen Tong 你好，發酵時間時間視乎室溫同濕度，所以係睇個麵團大細同有冇回縮，影片有示範。參考時間大概係45分鐘-1.5小時不等

[@karentong2062]

@@foodingnow 謝謝.. 但我不清楚濕度是多少, 是否兩次都發酵一小時就差不多呢? 請賜教.. :)

[@foodingnow]

@@karentong2062 係呀，double size 就可以

[@karentong2062]

@@foodingnow thank you 😊

[@karentong2062]

@@foodingnow 我今晚終於的起心肝做了, 很成功, 麪飽很軟熟, 很香牛奶味, 只是搓麪糰時有些難度, 因為我沒有麪飽機, 所以全程用手搓. 但麪糰很濕(比菠蘿飽的麪糰更濕), 所以搓了很久才成糰, 但感恩終於成功了, 謝謝你悉心的教導.. :)

[@manso902]

想請教一下，我喺後發完8,9分滿入爐焗後，沒有再升高，究竟是什麼原因？我做過幾次都一樣，亦試過幾個食譜，結果都一樣入爐之後就沒再升高～好苦惱呀～！！！！

[@foodingnow]

你好, 咁奇怪? 如果可以成功發到8.9分滿,咁酵母應該冇問題。
可能係製作過程出現問題,發酵過龍,酵母死左,入爐後唔再發大。

[@katywan2970]

脫模後，向內縮的原因是？

[@katywan2970]

內面好似好濕咁

[@karentong6536]

請問手粉是否也是用高筋麫粉? 謝謝.. :)

[@foodingnow]

Hello 係呀

[@karentong2062]

@@foodingnow Thank you. :)