!🙏🙏БЛАГОДАРЮ за прекрасный рецепт! 😂😂😂😂😂😂 THANK you for the wonderful recipe!
@eatmorebread
2 жыл бұрын
Thank you for every warm comment
@lmkmomo
2 жыл бұрын
感谢分享~
@xianglan9685
Жыл бұрын
你好,请问这里面水是多少克?谢谢。
@yeantan3812
Жыл бұрын
请问可以用lemon juice 代替vitamins C吗?如果可以,要用什么分量呢?
@richietico2
Жыл бұрын
請問加維他命c的作用是什麼?謝謝
@mikalin9868
2 жыл бұрын
請問麵包機打完之後不需要一次發酵,只需要鬆弛就好了嗎?
@eatmorebread
2 жыл бұрын
是的 也可以鬆弛10分鐘,不需要太久
@mikalin9868
2 жыл бұрын
@@eatmorebread 了解!非常感謝🙏🏻
@MSJLWC
2 жыл бұрын
可否不加維他命c?
@eatmorebread
2 жыл бұрын
可以的,只是發酵時間需要長一點。
@lmkmomo
2 жыл бұрын
请问这个面包会不会像欧包一样硬硬的?
@eatmorebread
2 жыл бұрын
口感不同,我自己觉得这个要更脆。
@charlenek3839
2 жыл бұрын
Hi hi I just tried your previous banh mi recipe , so good! Wanted to ask if there’s any difference in terms of texture between this n the previous recipe cos I noticed this one has higher ratio of high gluten flour , btw do u have Instagram account ? If so , I can tag you next time I use your recipes 😍😍😍 thk u for Yr generous sharing
@eatmorebread
2 жыл бұрын
Hi, thanks for your comment. As you can see, this recipe is the same as the previous Banh mi recipe. Only this time I increased the proportion of high-gluten flour to 50%. The reason for this is to make the bread contain more air inside, making it lighter and bigger.
@charlenek3839
2 жыл бұрын
@@eatmorebread i see, yes I notice the ratio of bread flour to AP flour is 1:1, whereas the previous one is 1:2. Noted ! I am going to try it again next few days with a Dutch oven baking method . Thank you!
@eatmorebread
2 жыл бұрын
@@charlenek3839 OK, I wish you success! 😃
@charlenek3839
2 жыл бұрын
Hi hi I just tried this again today , using 50% bread flour n 50% all purpose , yes I think this version is even better than the previous video , the texture is even lighter n fluffier with thin crispy crust. I love it. Thank u for the great recipe, I posted on my IG @ahkuakitchen and many pple ask me for the recipe, so I sent them your KZitem link , hope it helps to boost your channel , more pple needs to benefit from your sharing 😄😄
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