BGM：Mesmerize by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommon...) Source: incompetech.com... Artist: incompetech.com/
As always, so informative. Since you've taught me the use of autolyse to control gluten formation, bread and dough making has been much more pleasurable... That and and assiduous use of a kitchen scale are game changers in general cooking. Thank you for your videos, and specially for translating them for us who don't speak Chinese. Cheers from Uruguay!
Thank you for being so generous with sharing your knowledge! I've watched many videos to understand the science of baking breads but what you have done is a whole new level of sharing very specific insights and details. Highly appreciate your meticulous demonstrations. Thank you. This is so useful.
I just started baking recently, and I want to say thank you for all your amazingly informative videos. You're my first go-to channel whenever I want to try a new recipe! :)
Yep me too, I've been interested in dough since the start of quarantine and I find that this channel is the most informative and most straightforward one.
Hi Xiao Gao Jie, where do you get all this knowledge from? I'm mesmerized by your recipes and the information you provide it. Thank you, love from Brazil! ❤️ 🇧🇷
Life and food chemistry :) So much practical knowledge from food chem that we thought were just 'how it is normally done/cooked/prepared' but is actually the science behind it.
She is a home cook herself (if i'm not mistaken). She shared her cooking recipes etc at first, later she starts to feel curious on what is the mechanism behind all the recipes, thus start to experimenting and testing. She also notice many viewers has the same question as she has, so she shared here experiment results This is one of the experiment on the gluten, I remembered she did an experiment on the effect of fermentation period on the inner structure of bread/buns. It's so much fun watching the reasons behind these food processing
I’m allergic to gluten. Which very funny because in 50 years I was able to eat it. Now all of a sudden I can not. I think the wheat flour changed more than I have.
You might be able to consume items with gluten that have not been heavily treated with chemicals. Many times the make up of the food changes due to these chemicals causing these allergies. I have a friend who cannot eat corn here in the US, but he's fine when he eats untreated, organic corn in Mexico.
Tracy NO. Food allergy can occur all of a sudden, especially at an older age; for example, a Los Angeles Times editor - ironically, for the food section - suddenly could no longer consume any kind of wheat product whatsoever at the age of ~30. In some cases, food allergy comes and goes. Do not pay attention to the talk about “food chemicals”, which any person - even healthy one - should avoid. Do investigate “long fermentation” of dough 長時間發酵, which in some cases is agreeable to people w/ moderate celiac diseases, as the process of proper fermentation converts the compound in wheat into a digestible form - by the same token, every fermented product of a food group is consumable to people who are allergic to its original form, such as the lactose-intolerant can consume yogurt, kefir, sour cream, etc., and the legume- allergic can consume soy sauce, soy bean paste, miso, nato, etc..
Watch documentary “ cooked”, it talks about it’s the yeast we use today. Make your own yeast. And heal your leaky gut and systemic Candida infection( can watch from RU-vid”). Then your food allergies will be gone one by one.
From USA, I’ve seen a lot of videos making noodles, bread etc., but I’ve never seen anyone teach with your intelligence and finesse...and you are kind enough to share your wisdom with an English translation. Thank you very much and continued best wishes for your channel!
Thank you so much for your videos! Even I watched tons of video about bread making but this video was most explanatory video about the difference between kneading techniques and other factors in dough making. I like to understand all the things behind any cooking process it helps a lot to not just follow a recipe but know what I'm doing and why.
Hi - I've been baking bread for over 50 years and have discovered the many variables of why some bakes are better than others. Even the weather can cause problems. However you've given a fabulous demonstration on gluten that even a mature woman can learn a thing or two. Thank you so much.
I can't thank you enough, Xiao Gao Jie. You have an amazing way of explaining technique that cements the info in my head. The demonstration using different flours and different kneading times was brilliant. As always, thanks a million.
Hallo ... Can you demonstrate to make perfect delicious of tofu the next time... You know tofu? This food is made from soybean as main ingredient. Tofu is soo familiar in China , Taiwan, Japan etc ... Please....
