Ingredients: - 250 mL warm milk - 15 g Butter - 3 egg yolks - 50 g Sugar - 20 g soft flour ------------- - 300 g strong flour, 80 g soft flour - 5g salt - 60 g sugar - 5g dry yeast - 40 g butter - 60 mL water - 80 mL Warm milk - 20 mL heavy cream - 2 eggs
Alex Matt in my case, I used all purpose flour because I don’t have both of strong and soft flours, but I think it’s not gonna the same amount. You’ll find in your local store, it will be labeled in the product probably, and I think you can use any brand “ I’m not expert on baking so idk” T T
Trinity De lorrie i think cooking sounds are awkward. Milk anywhere sonded like piss and kneading sounded like: man masturbating with vasiline, hardcore doggystyle anything cringy. D:
After 4 years from my last comment I finally made this. Few things: 1. This is delicious. Took me around 3.5 hours but completely worth it. I used a stand mixer. 2. Maybe it was just my yeast (instant dry yeast) but they came out massive. I suggest dividing into 12 pieces instead of the 8 as per the recipe. 3. For the final rise DO NOT let it rest on the parchment paper unless you're going to do it in the oven. They will stick 😂. I cooked two along with the paper on the stove and they came out fine, the rest I did in the oven and they came out great as well.
Everyone complaining about the sound, just open another tab and put some music on. Or put the video on mute. I'm not sure why the natural sounds of cooking are making people uncomfortable...
omg THANK YOU, I'm glad it's not only me who found all of these whining about the natural sounds of someone cooking "uncomfortable" and "gross". are they gonna whine when they're cooking too cause that's how it sounds when you're mixing dough.
+Tom Kitbumrung Comforting is the exact word I would use too! People are too used to watching cooking shows with annoying voice overs and music. I'm glad I discovered this channel.
For all the many people confused about the types of flours used, Hard/Strong/High-Protein/Hi-Gluten flour (also known as Bread flour, typically 12-14% protein) is milled from wheat varieties with high protein content, which gives the finished item more structure; Soft/Weak/Low-Protein/Low-Gluten flour (also known as Cake flour, about 7-9% protein, and Pastry flour, about 9-10% protein) gives cakes and pastries a fine, soft, crumbly texture; All Purpose/Plain flour is somewhere between the two, typically about 10-12% protein. EDIT: (1) For questions on whether you can use All-Purpose flour instead of cake/bread flours - I say, go for it! So your cake may be a little less tender, or your bread a little less chewy, but they will still be awesome. If you don't bake regularly/often, it may not make sense to stock so many different bags of opened flours in your pantry - so just make do with All-Purpose. (2) Self-Raising flour contains leavening agents like baking soda, an acid agent such as cream of tartare, and sometimes cornstarch and salt - so you should NEVER use it in place of any flours in recipes that already call for leavening agents such as yeast, baking soda or baking powder. If you bake regularly, you should already have yeast/baking soda/powder in your pantry, so you really don't need self-raising flour (why have another opened bag of flour sitting around in your pantry?). When I first ventured into the kitchen all those years ago, I was grateful for self-raising flour - but it is unnecessary now. (3) For those asking why add the butter later in the process instead of at the beginning, together with the other ingredients - Fats (oil or butter) coats the protein/gluten in the flour, and prevents strands being formed, which would affect the rising ability of the bread (these gluten strands are what catches and traps the carbon dioxide produced by the yeast in the fermentation process). So, add the butter AFTER the flour, yeast, and liquids have been been worked and the gluten strands have formed, to get a higher rising bread; and add the butter at the beginning with everything else if you are looking for a low rising but very soft and tender bread (like brioche).
I still remember the first time I made this (several days after u upload the vid). At that time I didn’t have much equipment for cooking/baking so no oven, mixer ext and dirt poor as well (only had one small stove and one pan) thts why I was super happy found this recipes. When my husband got home he was amazed that I could made bread for him, with teary eyes he said we have hope, we can survive facing the future and sure thing we are. Now every time I make this brought us back the memory.. very humbling. Btw thank u for all the delicious recipes u shares for us.
I made this today and i am so impressed by the fact its made in a pan . It cooked so well and buns were so yummyyy . It took around 7-10 mins each side but its important to keep it on the lowest flame u have .
Thank you for the gentle, loving hands that produce such delicious and beautiful breads. Thank you also for keeping the video from loud and unnecessary banter.
i have done this recipe several times because it is just so relaxing and the effort you put into it is actually worth it... because once it is finished you feel so proud of yourself...plus it is delicious :)
Only those who actually tried this will know This process is soooo long😢😢😢😢😢 the kneading sucked. It was sticky and tiring. I felt like a child playing with slime. Its now in the process of fermenting for an hour. I hope it turns out okay at least. My mom got discouraged to try this after seeing me kneading the dough. Edit: it's done. So somehow I had less custard so I substituted it w cheese. Also the custard melted into the bread so there was no creamy centre like hers. It could be bcz I fell asleep so I cooked it the next day. However it did taste nice. It was a nice sweet bread☺ so I'm happy. The cheese was a pleasant experience
Yip, it's definitely a recipe to try when u truly crave for it. The smell of the dough or yeast didnt help either. I felt light headed and nauseous from the smell. Also, I ended up having less custard, for some reason, despite following the recipe. So I had to substitute with cheese.
i tried it also, i dont know how to knead.. already took me around 2 hrs but my brother was to the rescue and finished the kneading( he studied a bit pastry).. right now, im waiting for it to double
Goodin Kyu It took me also +2hrs to knead the dough. It's challenging especially for those of us who are new to this method. I honestly thought I did something wrong and felt like I wasted all these ingredients. But I muscled through. Good luck. Don't worry if u don't have enough custard. Try cheese or chocolate spread.
That butter was REALLY yellow. And I'm glad this channel showed up in my subscriptions. I feel that the next time I'm bored, I'll find myself perusing all their videos that I find.
Well, in Korea, the yellow it is, the healthier the butter because yellow butter means that the cow that made the milk ate a lot of grass and good stuff. But the white butter meant that the cow just ate dump.
Just tried it out.. it took me 5 hours and i had to redo it almost 3 times since i underestimated the amount of accuracy it takes.. buuut in the end i loved it and the result was amazing ! thank you so much for the recipe and your lovely videos
Wow... dedication, these things take patience and sometimes many attempts (like many other things in cooking/baking I've found). I came for 'no oven' as you never know when it might be needed!
I made these today. Was hella delicious; the bread part is very soft. I added a bit more sugar to the custard than the recipe said and it turned out great. Thank you for the recipe!
But isn't it always tho? Isn't it, though ? I mean seriously ... butter... hmmmm. Without butter our civilization is unable to function properly in the kitchen.
I actually appreciated the mixer I just ordered online at almost 50 years old and 20 years of wanting one. Mad props to her for doing everything by hand on the table. I have done that for too long and a stand mixer saves a lot of time...
Yes and I couldn't agree more. Still, the question begs to be asked; was it the patience that she showed toward me watching her video without saying a word that made me so emotional? Or the feeling of melancholy from when my Grandma used to do the same type of thing and her not being here now for baby 'me' to utter "Thank You" just one more time? Whoops...there went another tear. Heh. It's a bakery video! Not like it'd be made by PIXAR, or something, right?
Mah dude I'm literally so impatient like i don't know what made me watch the video till the end😂and also crying on a piece of dessert this is way more emotional than my favorite character dying💔😂
I made this about 2 months ago, and let me just say, stop everything, AND I MEAN EVERYTHING, and make these right now. Work? Call out. Sick? Get better. Taxes? Pay them later. I swear to you on Thanos' Infinity Gauntlet these little pockets of angel splooge will cure any disease, heartbreak, or ailment you may have, or will ever have. They take basically the better part of a day, but my god are they worth it. Ever wanted to experience a true flavor trip? Take a bite of one of these and you'll instantly be transported to a magical place where Oompa Loompas cater to your every need with delicious sweet cream remedies, and Gene Wilder's voice echoes across the skies like an angelic choir. Seriously, make these. It will become your new religion.
Thanks a lot for this great recipe. I made those beautiful cream buns on the mother's day for my family. I used hand mixer to combine before kneading the dough. And guess what, it really didn't take much time to knead. I used 100ml whipping cream + 150ml milk to make custard, and 80ml milk + 80ml whipping cream to make the dough. Amazing. My mom still believed that there was cheese in those buns. Besides, I baked them for 10 mins at 200C. Still wonderful.
Ohnoyoucannotcolourmybook(Ծ^Ծ) it’s very common and it’s the traditional way. If you’re not new in the food industry you should’ve known this. This is Basic. 😊
Its less dishes to clean and a very traditional way of doing it. Im more of a bowl gal though and i use a kitchen scale so i need to weigh my ingredients
Toward the end you can hear what sounds to be the auto focus motor in the camera lens. Makes you remember this is someone making a video and not some studio produced masterpiece. Great filming and baking (cooking?)
The part when she rolled out the dough with rolling pin at 10.25 and the dough made a "squeaking" sound, I almost thought that the dough had a life of its own XD
Ok, I'm impressed. Never in my life have I seen someone mix dry and wet ingredients on the counterop, that was pretty cool, lol. These look delish! For those of us that do have ovens, what would be the best temps and time? Or is it better to cook them stovetop?
I think it's gonna be a whole lot different if it's cooked in the oven cause the bread will be airy and fluffy which is gonna be more interesting.. 150 °C in 10 to 15 minutes will do ✌️✌️✌️ just a suggestion eeiihh 😉
Making this is so tiring lol you have to knead until the dough is smooth. Almost broke my arm while in baking class 😂 but once you tasted your work it paids off the pain goes away
qué bueno que eres de méxico, te puedo preguntar si la harina de pastel es la de las cajitas para pastel instantáneo u otra cosa?? y la que llama harina de pan es la harina normal de todo uso, verdad?? porque esa parte de la harina de confundió un poco
Finally tried making it! Super worth it. Really delicious especially when its hot off the pan. I substituted all purpose flour instead of using bread flour. Still turned out ok! Will make it again today ♥️
Devmini Perera i used cooking cream to replace the heavy cream. Saw on google that they were essentially the same thing (cooking n heavy cream). My friend made it without using any cream just add more milk in place of cream. She said it still tasted good. Hope this helps!
This video marries very skilled techniques in the manipulation of the ingredients with excellent lighting and precise camera work. Best of all, it makes us want to make the food-and eat it! Impressive.
Oh wow I completely forgot about this! I made these about 2 years ago and kept making them since, they are so easy to do and SOOO tasty!! I made these for my crush and he l o v e d them. To anyone who's thinking of doing this - DO IT. ITS SO GOOD. Im such a picky eater but honestly i absolutely AFORE these. Have fun!! 💗💗
Aussie Stroud Yeeeeeeessssss. We're so used to watch the typically loud cooking tutorial filled with unnecessary narrative (i'm not talking about the helpful tips one, you know what I'm talking about), and filled in music that we forgot how serene the act of cooking could be.
+Savatey Heang it's called ASMR, many korean/japanese channels especially tend to not put in any music. check out "hanse" or "honeykki" if you want more, they're really comforting to watch
I tried this recipe and it was so good! Now I use this recipe as my bread base and use all sorts of fillings with it! Instead of stove, I bake it 200 degree celcius for 7 - 8 minutes with egg wash and sesame seeds. I also roll into ball with it. Still so good!! Thank you for sharing :)
It's surprisingly not too difficult to do with some practice. I've actually gotten so used to doing it that I can't crack an egg with two hands anymore.
@@Graestra I can't crack it with one hand, but I like cracking it with two hands when separating the yolks from the whites. I can crack it to only spill the whites and then drop the yolk in another bowl without getting eggshell in either. No egg whites on my hands. It does slow down the process though.
I've made this recipe a dozen times and my family Loves them! My nephews love "the donuts" and my parents always hide a few for breakfast with coffee the next day ❤️
people need to watch the video and read what she wrote at the bottom of her video. she already said "For additional recipes, please refer to the video description," we should be thankful because she want to share her recipes, but some of you are getting mad at her because it's kinda hard for you to follow this video without recipes but you're the one who didn't pay attention to the whole vid. /sigh/ Anyway, thank you for the recipes sweet the mi. I'm gonna try to do this after work! :)
This helped me😊 - for anyone who needs the full video and ingredients in english. m.blog.naver.com/PostView.nhn?blogId=mi__im0&logNo=220508704248&proxyReferer=https:%2F%2Fwww.youtube.com%2F
Looks fabulous! Thank you for sharing the recipe. I don't know why, but watching you knead the dough is very relaxing. Will definitely try to make this. Watching from Phoenix Arizona USA.
me watching this in the middle of the night because youtube recommended me. will i do this recipe?? probably not but i do enjoy this vid and it makes me feel hungry
I made these and the dough was so amazing! I didn't enjoy the custard filling as much so I stuffed the remaing dough with cheese and chicken it was super yummy!
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