Baguette

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Baguette

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4 жыл бұрын

Baguette ingredient：
to make 4 baguettes
Room temperature water： 340 g, 1+1/3 cups + 2 teaspoons
Yeast: 1/2 teaspoon
All purpose flour or bread flour: 450 g, 3 cups
Salt: 8 g, 1 teaspoon
1. Dissolve yeast in the water, and then mix in flour and salt.
2. Ferment at room temperature for 1 hour. Stretch and fold the dough at 30 and 60 minutes respectively.
3. Cover it, then put it into fridge over night.
4. The next day. Divide into 4, round it and rest it for 40 minutes.
5. Shape to baguette. Final proof for 40 minutes. It your room is warmer than 21C , shorten the proofing time.
6. Preheat the oven 30 minutes ahead. 550F or 285 C.
7. Score the bread
8. Bake for 10-12 minutes with steam.
BMG：Friday Morning by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommon...)
Source: incompetech.com...
Artist: incompetech.com/

Пікірлер: 2 000

@Rachel-ep8kn 4 жыл бұрын

我谁都不服，就服小高姐。什么叫举重若轻，这就是化繁为简，举重若轻。👍👍

@imyeoyeong1 4 жыл бұрын

天凉好个Rachel 以前我做过一次，费了牛劲了，这么一看，我的劲儿白费了啊！

@hasan4976 4 жыл бұрын

l ly 时间才是最好的条件

@qiangbi5683 4 жыл бұрын

（战术后仰）

@wentingyu3642 4 жыл бұрын

照小高姐的食谱做了两次虽然都蛮成功但是在食谱上有几点标注或者改进：1. 酵母一定要在水中化开一段时间再使用。面团中酵母分布不均匀的话会严重影响面团发酵时间。最好是把酵母水慢慢倒入搅拌中的面粉。我用active yeast做的效果要好一些。3杯面粉放了大概半块吧。 2.只要室温不是21C以上，直接室温过夜发酵。很多人家（比如我）冰箱太冷，根本发不起来…第一做我放冰箱发了两天的面才能烤。第一晚上在冰箱里完全发不起来是第二天室温发酵才发起来的。3. 水的用量要稍减。这个按照个人面粉和室内空气的湿度要调整。我严格按小高姐的量做的话面团太湿…

@fzj1280 3 жыл бұрын

我也是从冰箱里拿出来没发到2倍大，而且只有小气泡没有大气泡，我正在怀疑是不是我的面粉需要加水或者减水呢……

@twiggie7834 3 жыл бұрын

美國西海岸而是乾熱, 我的環境更加冷濕，因此確實需要在室溫下發酵並減少水分，感謝您的反饋

@florali8161 10 ай бұрын

谢谢你的实践分享，按你的建议，没再冰箱发酵，也做成了😊 想上图晒晒，找不到上图功能😅

@tigris7743 10 ай бұрын

水的用量跟面粉和湿度有很大关系，譬如我在法国只需要用 60% 的水面团就已经很湿了

@chris800320 9 ай бұрын

冰箱太冷這點我也有同樣的的困擾謝謝分享！

@user-bk4gj3mv4v 4 жыл бұрын

这么多美食博主，唯有小高姐的教程和配方我是最信任的因为知识就是力量！跟着小高姐的法子做不会翻车

@lilyliang1359 4 жыл бұрын

不得不夸小高姐無論是講解還是做法都講的清清楚楚這段時間由於疫情的影響一直在家休息學了很多小高姐做的面食和甜點味道真的非常好而且成功率極高😄真的很謝謝你的付出

@OooO-hp3ee 4 жыл бұрын

最后一句话太治愈了～～时间才是最好的调料

@hanxie2228 4 жыл бұрын

Casey Dong 很有哲理呀

@AB-ej6xf 3 жыл бұрын

这简直是艺术公开课的赶脚！物理、化学、语言学、Version! 水平真的很高！

@wenxinli2818 4 жыл бұрын

喜欢小高姐的镜头感，很有真正做美食的人的感觉。每次都是满满的制作技巧毫无废话，吐字也很清晰，真的是高品质的美食视频！

@Fullsunfl00wer 10 ай бұрын

現在才看到這視頻。多麼詩意的表達，用時間去調味的法棍，就如用時間去治癒的世界，祝願漫長等待後的美好結果🫶🏻

@yunlintse4920 4 жыл бұрын

在這沮喪的日子裡，我跟小高姐做過了幾次貝果，一次牛角麵包，非常享受由預備材料至出爐、清理廚房的過程.....多謝小高姐帶給我們的快樂、滿足感。祝願小高姐、各位朋友身體健康、心情開朗！

@pis3ces15 4 жыл бұрын

很喜歡小高姐說「時間才是最重要的調料」，很多事情也需要時間才能發酵、改變，特別想到現在的全球疫情，它也還需要時間。

@lavender5137 4 жыл бұрын

廖昀雅沒錯！但也需要百姓聽話，聽政府下的法令，否則，真的不知道要等多久啊⋯⋯😢

@wendychen1309 3 жыл бұрын

这句话很有“舌尖上的中国”的味道。。

@tanghsieh9142 2 жыл бұрын

好像沒有什麼食譜可以難倒小高姐！什麼都會做，而且都做得又好又專業！真的很謝謝妳。

@dizijoyjoy 3 жыл бұрын

I just made it! Did half the recipe and made 2 rolls. I used 1/4 tsp of Instant Dry Yeast and followed the rest as exactly half of the written recipe (170g Water, 225g Bread Flour, 1/2 tsp Salt). However, during 2nd fold at 60mins of proofing, i still couldn't achieve the smooth dough as it was still too sticky. Left it in the fridge for about 18hrs before i took it out to shape. My dough looked almost the same and didnt grew much in size. However i noticed it had a smooth skin and windowpane. I then proof it for another 40mins after rolling into 2 pieces + final 40mins after shaping. Baked them at 230°C for about 28mins. Put a baking round tin below the baking tray, added boiling water to create the steam and sprayed water above the rolls before baking. Mine had different hole sizes but not as airy as compared to 小高姐's. It was super crispy till my jaw was tired after all the crispy biting of the crust. Shall try it again next time hopefully can make it more airy. Thanks for the recipe it was delicous!

@jacobccliu Жыл бұрын

這是一部簡單明瞭的影片，拍得很好。減半材料製作2條是個好主意。因為影片中沒有告訴我們當烤第1、2條時，如何照顧第3、4條。哈哈。關於麵糰發酵高度不夠，氣孔不多，我遇到與你完全一樣的狀況。經過幾次試驗，我發現是乾酵母的量過少的問題。你可以參考其他的影片食譜，乾酵母大多是小高姊食譜的兩倍或更多。可能小高姊的酵母具有特殊魔力吧。

@kaizeshare6257 4 жыл бұрын

現在台灣時間是半夜看完小高姐的影片瞬間肚子餓了出爐後手捏法棍的酥脆聲真的非常邪惡讓人超想吃

@user-dq6ub9qm5o 4 жыл бұрын

小高姐已經把面研究徹底通透了，把面玩的出神入化👍👍👍

@max36a 4 жыл бұрын

特別愛看你的影片，簡潔不誇張的敘述，特別能呈現這些普通料理，在製作過程中的樂趣。

@laikwanli8715 4 жыл бұрын

多謝🙏🏼。今次疫情，使我留家時間多了，對一個50多年不需要入廚房煑東西，飯來張口，只喜忙工作，又對煑食一曉不通的香港女人，確有360度轉變。當無聊地打開you tube,片段，多是看到一半，便離開。很奇怪地，當看小高姐片段時，她柔柔的聲音，給我很平靜感覺，加上有中文字幕，使一個連普通話聽講都不好，土生土長香港人，因為有中文字幕和食譜，像着魔的，繼續聽下去，看下去。另外，好喜歡小高姐不會多説廢話，精要地說出每個重點，令我看完整段影片，甚至再看。最後，在家人不看好下，開始跟食譜做，不是每次都100%成功，但是，在廚房裏，帶給另類的滿足感，家人的讚賞，帶給動力的泉源。再次多謝小高姐❤️💋

@yltseng7321 4 жыл бұрын

前面: 心情難以平靜的时候就和我一起揉個麵團吧。後面: 這是一個比較溼的麵團, 但是不需要怎麼揉麵, 總共才用了一分鐘。結論: 小高姐只花了一分鐘就讓大家把待在家裡不安的心情平靜下來, 太神奇啦~~~~

@ericawang149 4 жыл бұрын

最爱小高姐的cooking视频，清晰、简洁、易懂，易操作。祝大家在躲避疫情的这段时间跟着小高姐变厨神。😄

@United_States_of_Japan 4 жыл бұрын

没错，小高姐说话的feel，让人很relax

@lin60320 3 жыл бұрын

這兩天按照小高姐的方式成功做出美味的成品，使用手邊再尋常不過的食材卻能展現出非凡的口感與風味，滿足口腹同時也對自己的手藝信心大增哈哈，不得不說時間真的真的是最重要的調味料啊!!!也謝謝小高姐提供可實踐性如此之高的食譜!!!

@dandank.5505 4 жыл бұрын

小高姐的方子从来都是零失误率！让热爱厨艺的我们除了膜拜就是感恩，祝大家健康平安。

@saggitarius6155 4 жыл бұрын

You are a God-send! I have always thought I was smart at cooking, but you beat me! Wonderful ideas and techniques!! Keep them videos coming!

@richardzhu7885 4 жыл бұрын

“心情不好的时候就和我一起揉个面团吧”🤣🤣笑死我了，小高姐太厉害了

@MagicIngredients 4 жыл бұрын

我自己靠揉面团解压。\(^o^)/~

@wjoyce4859 4 жыл бұрын

小高姐的 Magic Ingredients 揉面团确实抒压一个南方妹子看着小高姐的视频硬生生的成了白案小达人🥰

@user-yx7bc1mv9d 4 жыл бұрын

法國麵包的好處~可舒壓~遇到壞人打他~打完以後可以吃掉

@XiaoMinDeFun 4 жыл бұрын

揉出手套膜更解压！😂

@curtismak4305 4 жыл бұрын

真想把妳娶回家

@mingwen523 4 жыл бұрын

覺得很合理，好吃的東西不需要複雜的原料，需要的是時間與耐心看你的法棍就覺得超級好吃外脆內軟

@noemy1828 4 жыл бұрын

你做得真好! 很棒👌🏼💖 (我是法国人)

@jacktan940 3 жыл бұрын

Né et élevé en France mais peut-être que les parents sont en fait chinois ...?

@KingdomMusicCitizens 4 жыл бұрын

That is the most beautiful baguette I have ever seen! Puts all those store-made ones yo shame! This looks like a baguette from Paris. Great with coffe and some butter.

@lenali1763 4 жыл бұрын

妈呀这个视频太及时了现在天天被圈在家里就需要这种打发时间的事儿做！点赞！

@jeanlim2532 4 жыл бұрын

跟着小高姐做了，虽然面团不像小高姐做的时候那么听话。但是结局是好的😆谢谢小高姐的教程，真的太感谢你了。让我疫情期间还有新鲜出炉的法棍面包吃

@Porntip64 3 жыл бұрын

我去法國吃正宗的法棍，外面酥脆皮不厚用手一按就鬆，而內部像棉花一樣柔軟，像撕棉花一樣，是潮濕的，氣孔沒有那麼大，有一種特殊香味，不是其他國家可以學到的.做法國麵包，一定要用法國制造的麵粉，才好吃.。吃時，可用罐頭茄汁沙丁魚，再加上用洋蔥切片，青瓜切片放白醋放點、鹽，白糖泡加黑色胡椒磨碎，然後長棍麵包切開，把沙丁魚放進麵包裏再放上浸糖醋洋蔥青瓜灑上黑胡椒，其味無窮。

@yaoyao1673 4 жыл бұрын

小高姐太厉害了法棍也有了疫情期间需要这个！大家都stay safe！

@MagicIngredients 4 жыл бұрын

嗯，疫情期间大家要自己烤面包了。

@yaoyao1673 4 жыл бұрын

小高姐的 Magic Ingredients 嗯！面团揉起来越揉越开心😄

@lhlhlhca 4 жыл бұрын

@@MagicIngredients 今天剛好翻看您過去的饅頭視頻教程！前天烤了一個 Chiffon給我爸爸，現在考這種蛋糕已經很順手了！謝謝您的分享了！

@KM-tp6fe 4 жыл бұрын

@@MagicIngredients 小高姐和外面的盆友们都要注意保护好自己！爱你们

@abcabc-gl7ug 4 жыл бұрын

川普总统万岁。大家不用担心。复活节病毒就会消失。川普总统最终会战胜病毒

@user-io9xm1dj9q 4 жыл бұрын

小高姐的制作充满真诚

@stephanieaunz 4 жыл бұрын

小高姐的「面团课」真的療癒了疫情下海外的生活，看看教程揉揉面，讓居家Lovkdown的日子也亮了起來！

@rositayiu451 4 жыл бұрын

很羨慕小高姐有一對巧手，語調溫柔，看得人很舒服。謝謝。

@kongziqufu1670 4 жыл бұрын

C'est une belle "baguette traditionnelle", à la française. Bravo pour cette recette parfaitement réussite !

@malaramsamy5621 4 жыл бұрын

C'est vrai. Une tres belle baguette. Bravo

@user-bk4gj3mv4v 4 жыл бұрын

Elle l'a fait sans avoir un four à pain ni MAP, quel génie!

@lihongma4026 4 жыл бұрын

j'ai appris à faire baguette avec les profs français, tous leurs recettes sont plus compliqué que celle-ci, celle ci est plus facile à faire et très jolie à voir

@happychobits 4 жыл бұрын

您好小高姐！我是美國人所以我的中文不好。我昨天看到這個視頻，我馬上做。今天我做完了！啊哈，我家15分钟都吃完了！！！很簡單和很好吃！我小的時候，我媽媽常在法國麵包店買的。這個法棍比法國麵包店的跟好！謝謝小高姐。

@julioduan7130 4 жыл бұрын

happychobits 中文95分。

@MagicIngredients 4 жыл бұрын

法棍 100 分 \(^o^)/~

@xtesla4358 4 жыл бұрын

真的太喜欢这种简单方法做出的精致食物，这方法做完都不爱用机器和面了，太棒了。十分感谢有这样的教学分享。

@user-yx4ks1uy9v 4 жыл бұрын

太喜欢小高姐的声音，和逻辑顺序，真的是一种美妙的体会，

@user-nz9hu9mj3r 4 жыл бұрын

小高姐的視頻好療癒喔，有舒緩壓力的神奇妙用！

@user-fj2kq3co4j 4 жыл бұрын

小高姐、我在台灣，一早起床就看到你的作品，心情很好👍哦！

@user-ei8hw5bh2b 4 жыл бұрын

小高姐料理中也充滿人生的哲理，感謝分享。

@colleenschaefer5333 4 жыл бұрын

You are a genius! The hot rocks and water in the oven blew my mind!! Thank you!

@baritonoyogozhuo3491 4 жыл бұрын

谢谢小高姐! 在这个特殊的时期，看您的视频让身居罗马的我们感受到了温暖和幸福！我们也尝试了您的做法，真的很棒哦！祝您和家人幸福平安! 👍😋🌞

@cynthiawang2960 4 жыл бұрын

Yogo Z 祝一切安好！保重身体

@hongkaiwang5321 4 жыл бұрын

stay healthy!!!

@ebisu5199 4 жыл бұрын

平安！！！

@brendaliew2303 4 жыл бұрын

@@ebisu5199 P

@mengyingwang9944 4 жыл бұрын

新手的第一次尝试：没有高筋面粉所以直接用了中筋面粉（这还是我第一次发面）没有披萨石没有整型刀没有石头，揉面的时候完全拉不出光面。总之感觉没有一个步骤是对的，烤出来表皮上色不够，里面大气泡很少。吃起来居然觉得还凑活，外皮酥脆内里柔软有韧性，好歹算是没有浪费粮食。期待赶紧吃完尝试下一次！

@jingwang6060 4 жыл бұрын

我第一次室温发酵30分钟揉一次，我的天，很崩溃！那面糊根本不可能成光团，我搞了15分钟加了无数面粉，哎！

@mengyingwang9944 4 жыл бұрын

@@jingwang6060 我后来换了高筋面粉尝试，高筋面粉要容易成团很多，第一次拉伸折叠不成团的话可以再等等看第二次第三次，不用着急加面粉

@madebyzheng 4 жыл бұрын

哇塞，太及时了。这几天被封城在家，研究各种面包，法棍试了好几个方子，都不满意。终于盼到小高姐出法棍了，居然是最容易操作的一个，而且发酵粉用的最少，只有一克就可以发的那么好。看来真的是时间！谢谢你小高姐，祝你们全家平安度过疫情。来自法国。

@gialytran2722 4 жыл бұрын

小高姐，我是越南人。这种面包在我们那边是加各种肉和醋菜吃的，特别有名的越南面包。我在网上搜到的配方做法都是做一次扔一次。终于找到了你的视频。做出来的面包非常好吃，香甜可口，就是我小时候的味道。配方其实给跟我以前做失败的也是一样，但是你说的对，时间才是最重要的调料。谢谢你！

@frozenbanana15 3 жыл бұрын

I am so thankful for your video! I used your video on my second try making a baguette and got spectacular results. My first try was a fail-no big holes and it was salty for some reason and the baguette didn’t rise in the oven. But with your recipe, I was able to enjoy beautiful baguettes. Just what I wanted them to be. Thank you thank you for sharing this video. I almost followed everything to a T (I added a bit more water so that my dough was the same consistency) but everything else was indeed as shown on the video. I love that I was able to stretch and fold and slap and fold successfully! I learned so much from your video. Thanks a ton!

@ryanneel1029 4 жыл бұрын

Thank you, for sharing your techniques, and wisdom. It truly inspires me, and helps me to be a better baker.

@wanlingg 3 жыл бұрын

謝謝小高姊! 因為家裡沒有烤箱，我用這個配方進氣炸鍋，一樣成功，外脆內軟，比其他網路上看到的氣炸鍋麵包，氣孔都生成得更漂亮 (我喜歡吃裡面有些大氣孔的)，非常開心 ! 雖然低溫發酵前都揉不出像小高姊那種光面 (我是用中筋，目前室溫約 33度)，加了點手粉進去也一樣，但沒什麼影響，成品內部非常溼軟好吃 ! 一次就成功，真是非常感謝!

@MagicIngredients 3 жыл бұрын

听你这么说，我都觉得要进一个气炸锅了。

@leesa1564 4 жыл бұрын

小高姐，您就是面粉的精灵🧚‍♀️，面粉在您手里，变换无穷。每一个形态都令人赏心悦目。谢谢你带领我们感受食物的奇妙和美好。

@bing1175 4 жыл бұрын

小高姐，太巧了！我这两天在研究sourdough做法和法棍的做法，就是想解压用，你解释的技巧很好懂！好像拜托你做个sourdough的视频！我的酸酵母就快养好了！

@ouichtan 4 жыл бұрын

From a Frenchman: Amazing baguette. You got everything right

@MagicIngredients 4 жыл бұрын

oh, thanks for the comment!

@appcrown8720 4 жыл бұрын

@@MagicIngredients you are the best and best teacher:)

@peterchen8521 4 жыл бұрын

For an other frenchman, no, all is not right ! You notice your baguette get too big holes. If you try to cover a slide with jam, surely all marmelade fall on floor ! And in my live, never i saw so big bubble on daugh ! I mean you use too many yeast. Try with half and it will be enough. And second, i'm little surprised cause you use a lot of water. In France ordinary water is 64% of the flour (1kg of flour=640g of water). For a baguette, we use more 66% cause in oven, baguette loose more water than a loaf of bread. So for 450 flour, you need just 300g of water. Thank you a lot for all chinese recipes you upload, and congratulations for your western food. Heartly yours.

@zhammmy 3 жыл бұрын

@@peterchen8521 Lean dough, high hydration, low temperature fermentation, nice irregular size bubbles in the dough after second fermentation, that's a good thing. The end product is supposed to have big and small bubbles inside too. You sir, are a f_ _king moron to put jam or marmalade on a slice of baguette. Jams are eaten with pain de mie brioché in the morning. Sweet tasting baguette? ewww! Baguette is an accompaniment to anything savory. I am NOT saying baguette is not a breakfast item, you can eat smear camembert on it for breakfast, I don't care. As for water content, it can be as much as 75% to start with or can be as little as 60%, it all depends on the particular flour that you use. Since this video is about low temperature fermentation method for lean dough, if you put too little bit of yeast, the dough will take FOREVER in the refrigerator to ferment and it will turn sour too. Sourdough bread is another story. I know it's sucks when you think you know something, someone knowledgeable comes forward and slaps you in the face, it's ok, that's life. Go back to school, kid.

@zhammmy 3 жыл бұрын

@@peterchen8521 My friend, when I said you were a kid, I was referring to your ignorance in bread making, NOT your actual age. Any grown-up would understand that. And, please learn better English before you try to lecture someone here on KZfaq.(Even my 6 year son speaks better English than you, and you tried brag about your bread-making "Prestige"?)

@happymind1692 3 жыл бұрын

我对烘焙和咖啡算有些专业，在业内也有些名声，在新加坡经营这方面的生意也有些年了。我看到评论区里有讨论什么才是传统法棍，其实在数百年的多元变化里，没有人可以说自己是传统了。当然还是有些人会自诩正宗，我不便评论。小高小姐的这5分钟教学，绝对让我受益良多。很喜欢她的耐心和细心。这是在很多KZfaqr教学里没有的。没有噱头，只由实学。

@didianfr5739 4 жыл бұрын

法国延长隔离两周我已经在家隔离17天了我昨天按照小高姐的办法做了虾肉的包子，面粉多了，放了一夜，今天做了法棍，基本成功！太开心了，毕竟没有完全按照比例但是也能成功！我用去海边捡的石头烤的我的烤箱只有最大230c 但是加了石头我觉得烤箱变得更高温了！太爱小高姐了！可惜现在法国面粉好难买！！！

@lovepeony1478 4 жыл бұрын

倒水在燒熱了的小石頭是因為那會很快就產生出很多水蒸氣，而濕氣會令法棍表面更加脆脆！難得小高姐有此高招，贊！

@DeadliciousCookingStudio 4 жыл бұрын

These days I am trying out different bread recipes & I have baguette in my list. But I didn't have a good recipe & this looks perfect. when it comes to bread making, You are the BOSS!

@ginagin367 4 жыл бұрын

外酥內鬆軟的法棍！搭什麼都好吃！

@babykate4386 4 ай бұрын

看小高姐做烘焙的手法與講解是種享受

@musictouchurheart 3 жыл бұрын

法棍太好吃了，原来以为麻烦没想到这么简单，谢谢小高姐的讲解，简单，看一遍就成

@changliu3708 4 жыл бұрын

太及时了！法国面包店都关门了！小高姐也太万能了！

@chrisll5690 4 жыл бұрын

Chang Liu 我家附近都开

@changliu3708 4 жыл бұрын

chris LL alors???

@leelilly5700 4 жыл бұрын

Les boulangers (面包店) 都開呢。基本原則：顧客出一個才能進一個。每次只接待一個顧客，其它人店外等號。

@christina5138 4 жыл бұрын

i just made this bread today and it came out AMAZING!!! i've been trying to make a nice loaf of something bread-ish for a while and they always come out weird and dense. this recipe is so easy to follow and you explain things so well i had no trouble following you at all!!! thank you so much, i'm going to try more of your recipes tomorrow and can't wait!!!!!!!!!!

@tanyanlim3425 4 жыл бұрын

Congrats on your success! Did you leave the dough at room temperature for some time, after getting it out of the fridge the next day? I failed last time because my bread was dense. I'm trying again tonight, my dough is now in the fridge. Thank you for your response.

@madz902 4 жыл бұрын

@@tanyanlim3425 Me too!! I think my folding/slapping technique is wrong...I can't get it smooth after the 30 min/60 min rest....it just becomes a goopy mess...

@tanyanlim3425 4 жыл бұрын

@@madz902 You forgot to tell me if you started to divide the dough right after taking it out from the fridge, or you let it rest at room temperature for some time before doing the division of the dough. I failed again, the dough did not rise much.

@christina5138 4 жыл бұрын

@@tanyanlim3425 I took my dough out of the fridge pretty late into the day and divided it and let it sit the the recipe says. (Maybe the fact that i took it out late had something to do with it?) After watching this channel i always make sure to add the water and yeast together first like Gaojie intstructs. That really has an outcome of the density of the dough from my experience. Good luck and good baking!!!!

@christina5138 4 жыл бұрын

@@madz902 my dough takes a little longer to come together during the resting times. I knead it for a little longer during the 1 hour rise before putting it away overnight. I myself go by how dough looks and feels than measuring by time. I also cheat a little during the dough slapping stage and add a little flour to make it less sticky.

@CC-oy8ef 4 жыл бұрын

上週第一次試作就成功了，沾紅酒醋或配洋蔥湯都好美味，今天要再做一批來吃，謝謝小高姐分享~

@staceyma8766 Жыл бұрын

「時間才是最重要的調料」，小高姐太厲害了！

@jenntwithlove1603 4 жыл бұрын

Why do u have to make everything looks so simple to follow that I need to save many of your videos.... Maybe I'm too mesmerized by your soft-spoken voice.... 😢😢😢

@eleen78 4 жыл бұрын

Ain't that true? her soft-spoken voice is also so soothing....

@cpipal8968 4 жыл бұрын

一看就会一做就废

@anniehanrossi5190 4 жыл бұрын

c pipal 绝对正确✅

@ElephantBlue 4 жыл бұрын

Exactly the comment I was going to leave...

@VitalChinese 4 жыл бұрын

Exactly , Many students use her videos to practice their chinese language listening skills.

@randmayfield5695 4 жыл бұрын

Another technique for adding abundant steam to the oven is to use grilling lava rock. You know, the rock that sits in the bottom of your barbecue. It cheap and very porous. Place the rock in a cast iron frying pan, heat it, and then when ready to bake, put ice cubes on top. That will give the bread the important 10-15 minutes of steam. Got this one from Joshua Wiseman's channel. Just an idea.

@areesiragusa6720 4 жыл бұрын

Thank you for the info will be using this technique

@Xunxunzui Жыл бұрын

“时间才是一味调料”的说法好精妙啊！有种突然被点开的感觉！

@crazyeye8964 4 жыл бұрын

真的很舒壓如果你在廚房裡做事你會忘記很多事情當你累了躺下馬上就睡著也還挺不錯的我們這裡也隔離了差不多1個月幸好我有宅在家裡的習慣

@yunlintse4920 4 жыл бұрын

完全認同你的說法🍒

@lisamr 4 жыл бұрын

Ive made this recipe twice now. It’s so easy and really great! I love all your recipes !

@keepsmile581 4 жыл бұрын

太棒啦！我最愛的法棍🥖

@MagicIngredients 4 жыл бұрын

谢谢你！

@megshogo7872 4 жыл бұрын

me too！🙋🏻🥰

@CNdx777 4 жыл бұрын

完完全全的被你的視頻俘虜了，從來不碰麵食的我，現在每天都想弄點麵團做😅 已經照貓畫虎的做了法棍🥖，pizza，肉餅和韭菜盒子！你的視頻成功的改變了一位麵食小白😋。感謝你的用心分享💖 ，對了聽你的視頻還有一種放鬆心情的好處☺️。

@et218 4 жыл бұрын

小高姐您好，非常谢谢您的视屏都能带来一种很疗愈的感觉。我看了您的视屏学到了很多，今天终于揉面团拉出光面！也希望在这个时候，一切平安。

@lauralu7155 4 жыл бұрын

我最爱的美食博主做了我最爱的面包！！！我太幸福了！！！

@lauralu7155 4 жыл бұрын

我感觉我又满血复活了！！！

@manlinzh 4 жыл бұрын

Great video! I think another thing to note is that bread flour absorbs more liquid that AP flour, so you should subtract about 2 teaspoons of water if you use AP flour, so the dough isn’t too sticky.

@frozenbanana15 3 жыл бұрын

Yes totally agree! I use french T55 flour and always forget to use much less water. I don’t ever use all purpose to make bread. Would be helpful to put a note somewhere on water adjustments when using different flour types specially french flour since this is after all a baguette.

@ataleofsaucespice 2 жыл бұрын

Maybe that's why my dough is too wet.

@emyyen3676 4 жыл бұрын

最喜歡看妳的平台了，謝謝妳分享食譜而且講的很清楚

@Milkyball 4 жыл бұрын

小高姐你好！我是你忠实的粉丝，以前就一直喜欢看你的视频，就算不为了学厨艺，就算听听你的声音也觉得很放松。我在爱尔兰现在因为新冠的原因我们封城了，这给了我好多时间去学你的每一道菜。不得不说跟着你的方子去做，失败率真的是没有，每次做好都能收到家人的肯定。我深深的感谢你无私的分享！能成为你的家人一定是件很幸福很幸运的事！也祝你和你的家人在这个非常时期stay safe♡

@luliu2792 4 жыл бұрын

面团在你手里可真听话啊！

@catherinezhuo8561 4 жыл бұрын

liu Gordon 对啊面粉跟我不熟！

@_sugar102 4 жыл бұрын

liu Gordon 那么湿都可以光面我要哭了哈哈哈哈

@SylvainSZ25 4 жыл бұрын

对，我家的面粉不愿意跟我玩

@kaiz4191 4 жыл бұрын

@@SylvainSZ25 我也是哎粘的哪哪都是

@sunnylee170 4 жыл бұрын

说到了我心坎里😭

@yxxian1813 3 жыл бұрын

我已经做了7-8次了，每次都还是看着这个视频做的。做完都满满成就感，面团在手里也越来越听话了。谢谢小高姐 ❤️

@bingjiang9321 3 жыл бұрын

请问你一般做这个很费时间吗？谢谢

@yxxian1813 2 жыл бұрын

@@bingjiang9321 确实是会花时间，但是自己做出来的就满满成就感。试试吧！

@sherriehuan 2 жыл бұрын

可以请教一下吗？我严格按照视频用量用的1克发酵粉但是过了一夜面团一点都没发起来不知您是否也只用1克酵母谢谢

@yxxian1813 Жыл бұрын

@@sherriehuan 我用那个1/2 teaspoon 来量的，可以稍微多一点没关系的。

@camay98 4 жыл бұрын

小高姐，你是偶像，每次看到你的新影片都好開心，保重！闔家平安！

@ganquan1990 3 жыл бұрын

化学教授带我们揉面，真的是赏心悦目。

@francesfu3148 4 жыл бұрын

我的偶像🤩！现在我三岁的女儿每次玩playdoh,都说“大家好，我是小高姐，今天我们来做....”

@jediknight9371 4 жыл бұрын

哈哈哈哈哈哈好可爱啊

@leenancy6504 3 жыл бұрын

小高姐是个品牌

@holygrace28781 3 жыл бұрын

想請問放隔夜大約是幾個小時呢？（我怕要是睡過頭或太早拿出來，就做失敗了😅

@leenancy6504 3 жыл бұрын

Jennie Kuo 我一般是12到16小時，差別不大

@Vickyrealife 4 жыл бұрын

谢谢小高姐的视频分享！也希望小高姐注意安全保护好自己❤

@MagicIngredients 4 жыл бұрын

一起保护好自己和家人。

@IamNana2022 4 жыл бұрын

感谢小高姐的视频! 看你的视频，听到你的声音就是对我最好的治愈! 祝你全家健康平安!

@lolas6814 4 жыл бұрын

我是法国人，我一般看你的视频是为了学中国菜是怎么做的。今天看你自己学会做baguette好羡慕啊哈哈太厉害了！

@tongli8070 4 жыл бұрын

我觉得法棍的味道特别像我们陕西的炕干馍，这也是我那么喜欢法棍的原因

@phungtransimplehappiness 4 жыл бұрын

I love baking and your bread,it's simple and helpful recipe .I will try soon. Thanks sis

@johnvicky6972 4 жыл бұрын

小高姐从不说大道理，每句话都是教做菜；反而这样给人心中宁静，是人间烟火气里的哲学。

@huiwang7191 4 жыл бұрын

“说到底时间才是这个面包最重要的一味调料。”富有哲理的一句话。

@junchen4746 4 жыл бұрын

好棒！是真的法棍！好多气泡！棒！

@randmayfield5695 4 жыл бұрын

I do enjoy your videos. Have been cooking my whole life and have learned so much from you! On your garlic naan video, the use of a strainer and cloth to transfer the dough to the oven stone is just brilliant. Thank you...oh yes, I just subscribed. Keep up the good work!

@11LL 3 жыл бұрын

去年lockdown就成为小高姐的忠实粉丝。时隔一年，南半球又开始lockdown，又时间在家看着视频发面了。感谢小高姐！！

@jinqian348 4 жыл бұрын

订阅栏里的美食博主不断调整，只有小高姐一直在我心中占据着最高的位置。法棍的视频一出来就看了，也操作了，还挺成功的，非常开心🥳也慢慢的了解到了小高姐的烘焙哲学。非常感谢有小高姐的存在，让身处异乡的我们能够用味觉产生共鸣。但是今天在制作法棍的过程中我犯了一个大错，就是最后进烤箱的时候，我试图倒水制造蒸气，在玻璃容器内倒入了过多的冷水导致整个玻璃器皿破裂四溅，虽然没有人员受伤，但是我着实被自己吓了一跳。其实回头想想，小高姐有在视频里提醒水不要溅到玻璃，不然容易破裂。之前一次是玻璃容器里的水一直在烤箱里面咕噜咕噜蒸发制造水蒸气，这次想大胆尝试一下，结果酿成了大错，希望大家在烘焙的时候都能小心一点呢。我的法棍们被高温玻璃溅到黏住，被我和玻璃残渣一起处理掉了。心疼我那些小酵母小生命。犯错使人成长，加油💪

@strugglewithstudy8798 4 жыл бұрын

哇！这题我会吃！在小碟子上放橄榄油加几滴意大利香醋，哇，美滴很！！！！

@kungiordi4306 4 жыл бұрын

我喜歡橄欖油加黑胡椒加鹽hhh

@sendofuji12 4 жыл бұрын

我喜欢大蒜刮一刮，抹上黄油煎一煎！

@linggarrison4277 4 жыл бұрын

这也是我家的吃法。质量上乘的意大利香醋绝对是这个面包（还有我最喜欢做最喜欢的酸面包）的灵魂伴侣啊...

@junruiii 4 жыл бұрын

橄榄油再加几片西班牙的jamon serrano

@MagicIngredients 4 жыл бұрын

”橄榄油加几滴意大利香醋“ 跟我的吃法一样！

@fa-jiechen6019 4 жыл бұрын

謝謝小高姊送給大家這麼美味的法棍🤤

@zhiqihan746 4 жыл бұрын

看你制作，无论什么，都很治愈很享受。虽然很多一时间学不上来，但是看看也很满足。

@Skhxvudgbchc 4 жыл бұрын

小高姐真是什么都会啊，融汇古今中外，南北西东，全世界各大菜系，太厉害啦！

@jadeli1001 4 жыл бұрын

谢谢小高姐！美食拯救心灵啊！看着视频心情就和缓了。

@lillianchen2518 4 жыл бұрын

请问，如果烤箱最高只有220°，还可以尝试做吗？

@jadeli1001 4 жыл бұрын

@@lillianchen2518 我猜你是想问小高姐，不是问我吧？我答不出来的。请另写一个单独的评语。

@beatricebb8888 4 жыл бұрын

小高姐! 可不可以示范sour dough的做法! 期待期待!! ❤❤

@hinyeesiik2647 3 жыл бұрын

@ericjiang5497 3 жыл бұрын

那需要好几天了。。。

@thomassanfourche3567 3 жыл бұрын

Parle français par contre

@user-dp4vp4yi6h 4 жыл бұрын

无意中发现小高姐的视频就好像发现了一个新世界。从来和面食没有缘分的我开始了一个新的旅程，虽然试做出来的东西都是买家秀，好歹做出来了，孩子老公都捧场吃光光，太神奇了！

@yr9610 4 жыл бұрын

哇！太惊喜了！前两天想学法棍，在youtube上找了好多视频，都是外语的，当时就想要是小高姐也出了做法棍的视频该多好啊！没想到今天竟然心想事成了！！！

@meenaperumal264 4 жыл бұрын

Thank you so much . I was waiting for this recipe from you. You make everything look so simple. More recipes on bread making please.

@AWE68 3 жыл бұрын

小高姐太厉害了！出神入化了！

@dolcehung1355 3 жыл бұрын

用減半的份量做了兩根，雖然氣孔沒那麼大，但是也相當好吃😋 出爐還沒涼就和姊姊吃了一根啦😆😆 這個麵糰好軟手感好療癒啊😍

@Eva.WuzCat 2 жыл бұрын

您好，我也真想着用减半的分量来做。但我对发酵时间有疑问，所以来请教做过减半的您，发酵时间是否也要减半呢？

@dolcehung1355 11 ай бұрын

@@Eva.WuzCat發酵時間跟環境溫度比較有關係，基本上是不會跟份量改變的喔！

@sss8967300 4 жыл бұрын

好喜歡看小高姊揉麵的影片，有療癒人心的感覺

@TheStellaLin 4 жыл бұрын

来自纽约的笨笨现在疫情严重天天在家看小高姐视频教程前天做了贝果昨天开始种豆芽明天就做法法棍🥖😻 以前烤的蛋糕也很成功都是从你这里学的谢谢你的分享🙏