I'd want more filling full stop ...stingy amount

I was shocked at how little filling these had. Usually their is more filling than bread.

@@julieparry3888 I think they want you to taste the actual bread and not just the sweat cream so that’s why

@@hashimotoikuko9774 or maybe they just want to cheap out?

I put more butter on toast than that.

나만 놀란게 아니군 나말고도 38명이 놀랬어

야박해...

영상보면서 크림양이 설마 저게 다인가? 하면서 봤는데 비닐에 넣길래 깜놀;;;

نعم يبدو 😋لذيذ

i see what you did there

Hab das auch noch nie gehört

@@sumbae7668 Es klingt schön, aber beim Anker kriegst halt dann doch ein Brioche-Kipferl und ned sowas. :)

In Vienna, they just call it "cream bread." 😜

In der Form mit Matcha oder Earl Grey Tea Füllung hab ich das auch noch nie gesehen, aber das normale Brot ohne Zusatz kriegt man schon hie und da, wenn auch nicht bei jedem Billa oder Spar. Die Art von Brot hab ich aber öfters gesehen in Imbissbuden/-stuben und kleineren Speiselokalen, wo sie die mit Speck, Zwiebeln und Käse überbacken, also mehr in die deftigere als süße Richtung.

It has nothing to do with real Vienna bread or Europinian kitchens techniques.

個人有吃過類似的麵包，覺得因為他是奶油不是鮮奶油，抹厚了反而容易噁心。不過我媽媽就喜歡很厚的，所以看個人口味吧

我之前工作的店家這種抹醬量會被說太少，影片中的醬真的偏少，還可以多20%

😆👍

Thank you! Good luck😆

where are you from? i never seen powdered sugar in whipped cream lol

@@rhiannon8522 Powdered sugar melts quicker in the process. Me either I've never seen granulated sugar added after the cream is whipped. We usually just add them during the whipping so that the sugar can be easily dissolved.

@@rhiannon8522 Germany, all the recipes for sweet whipped cream I see here are with powdered sugar. Does granulated sugar affect the consistency/fluffyness of whipped cream?

@@rhiannon8522 Canada here. Grandma from the east. Her & mom always used powdered sugar in whipped cream

It would take some of the air out that they whipped into it, hence using confectioners’ sugar, as it is lighter. But they already did that somewhat when they added the honey right on top of it, so…

Thank you🥰 Have a wonderful week!💪

Thank you🥰 Hope everything is good!

-eestou

gosto.

We love Japan too😍

!

可我跟固我跟快呢呢期快呢期跟監喬喬快聽他哭哭

@@mohammedshabbir8709 時

Ballet shoes! I like how you describe the bread😍

Thank you! wish a great week 🥰

Between that and calling it "Vienna Bread" despite no resemblance whatsoever leads me to believe they are just saying shit to make it sound fancier.

@@xenocide1307 hey now, it's vienna *_CREAM_* bread!!

Well, you propably got enlightened as much as I did then, no clue what this bread is supposed to be!

Vienna bread refers to the ingredients at the base of the bread: the high milled Hungarian grain and cereal press-yeast. The style of bread making is also credited for steaming bread which I believe their straying of water before scoring is this bakeries cheat mode unless their ovens steam.

@@irriella ah ok makes just a bit more sense thanks :)

@@irriella Last time I checked, it was 17 October 1918 when Hungary broke their Union with Austria. The "style of breadmaking" is as old as History itselfe, used as far as Asia with Riceflour type bread. The one that would be unique here doesnt even schow up, as you would put the "sour dough" (Which btw, this shit isnt sour dough) anyways. You put the sour dough bread in a boiling pot of special brine and THEN you put it in the oven. This we would refer to as " Laugen brot, stangerl, whatever shape it has. Tho it would give it a nice dark brown almost glazed finish, which again, this bread does not have. Your best way to check this stuff out is to actualy come here and try to find "Vienna flour" or "special vienna yeast" lmao. Or even better, try to find bread like this around here. telling you, you wont find it. If you find it, it is actualy called " American sandwhichbread"

@@konradc.9007 lol was hat Laugengebäck jetzt damit zu tun? Die benutzen halt einen ähnlichen Backprozess wie in Europa und hauen da einen Namen drauf um es gut zu verkaufen. Na und? Du bist ein Witzbold🤣