BGM:Mesmerize by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...) Source: incompetech.com/music/royalty-... 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!
@vsb1014 жыл бұрын
Let me join and thank you for wonderful videos. Love from Russia!
@raufjaleel83174 жыл бұрын
I also appreciate very much, from Pakistan.🇵🇰
@maiafelidae4 жыл бұрын
Thank you so much! You are a wonderful teacher. Big hug from Brazil. 🤗
@azadehasadi64444 жыл бұрын
Love and Thank you from Iran!
@shreyasmore71194 жыл бұрын
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 bow to you, Teacher! You're my favorite cooking & chemistry teacher! 😍
@lisahinton96824 жыл бұрын
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.
@starfishcheer84524 жыл бұрын
終於明白我的面團老不出筋的原因了!謝謝小高姐詳明的指導。
@bparrish5174 жыл бұрын
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.
@sukyanlai93394 жыл бұрын
Practice makes perfect. Start with assessment, 謝謝小高姐教嘵我們不要盲目跟從食譜的方法和步驟,要了解麵粉的特性和狀態。又上了保貴的一課😊🙏🏻
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! :)
@randomstuff63324 жыл бұрын
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 - 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.
@summerandmac4 жыл бұрын
跟着面粉学博士学揉面就是有安全感😂
@melh75414 жыл бұрын
为啥是面粉学博士?
@yushali30254 жыл бұрын
Melvin Hu 因为小高姐做面食一绝
@MagicIngredients4 жыл бұрын
大家夸奖了,没有什么面粉博士。
@s520xyz4 жыл бұрын
@@melh7541 還可以加上理化原理😂😂😂
@yangliu79274 жыл бұрын
她其实是货真价实的数学博士……
@uureever4 жыл бұрын
这个视频简直就是及时雨啊!回答了我机器过度揉面不出膜的问题👍
@teach0734 жыл бұрын
神示範,這對麵團的理解好有幫助,謝謝小高姊
@ynzhang38774 жыл бұрын
小高姐!!!!晚睡的福利😍
@MagicIngredients4 жыл бұрын
问好。
@catboyYuta4 жыл бұрын
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! ❤️ 🇧🇷
@tuckerwang76774 жыл бұрын
I believe sometimes life is THE best mentor. We live, we observe, we think, we conclude.
@MuHuiXue4 жыл бұрын
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.
@shuzinhali66274 жыл бұрын
Pena que Brasil não tem muito tipos de farinha!
@qiyaan2534 жыл бұрын
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
@qiufusheng30584 жыл бұрын
Chinese people are full of wisdom and knowledge except the fact the west find faults and biased against China.
@umliuq4 жыл бұрын
早晨刚看着小高姐的视频做全麦面包😊 看你揉面是种享受
@chenchen-ub6xd4 жыл бұрын
技术含量很高!教学质量很好!感谢分享!
@Bailey1104894 жыл бұрын
小告姐的声音越来越爱笑了 😊
@kaola26164 жыл бұрын
哈哈哈,封面有点恐怖!😂刚看完破案片。。。
@joelgoogly54244 жыл бұрын
hhhh 我刚看完惊魂记 看到姐姐的封面 走不出来了。
@kaola26164 жыл бұрын
@@joelgoogly5424 我打眼一看,我关注的说案主播更新了?再一看,小高姐更新了😂😂😂
@linggarrison42774 жыл бұрын
同感!深更半夜的咋一看吓我一大跳!!
@liz83224 жыл бұрын
我也想说看着有点恐怖😱,探案剧看多了。😂
@tnkwok96824 жыл бұрын
單就麵粉和揉麵都已經大有學問。 謝謝小高姐!👍
@tonkaGuy8884 жыл бұрын
Thank you. That was one of the best explanations of gluten formation I’ve seen. Really helpful.
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.
@beatrizbalderasramirez86784 жыл бұрын
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.
@femmeofsubstance4 жыл бұрын
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..
@Bailey1104894 жыл бұрын
It’s normal, when we age we become allergic to things
@TheTrillionDollarTradeMovie4 жыл бұрын
Sadly, it is all the poisons in our grains. And organic grains is almost unaffordable!
@charlotteyan5104 жыл бұрын
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 KZfaq”). Then your food allergies will be gone one by one.
@huiwang71913 жыл бұрын
小高姐的解说幽默风趣,才华横溢啊!
@chloeyan72674 жыл бұрын
小高姐今天让我见识了什么叫醍醐灌顶!
@conniez34074 жыл бұрын
The cover picture somehow reminds me of Westworld 😂
@kickyadick4 жыл бұрын
Hahaha yes! Plot twist the second gen hosts were actually made of flours and therefore edible 😆😆😆