👩🍳 Let's stay home and Bake! 🇭🇰→🇨🇦 Hello everyone~ I've been a self-taught baker since 2022 and would love to share easy recipes to all of you! Welcome to subscribe my channel for more!
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.
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
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 🥰
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. 😊
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!
@@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.
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.
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?
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.🙏
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. 😊
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!!
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!
@@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!
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~
