@@soya8983 烤箱烤比較細緻。新手、省電、喜歡快又好玩的用氣炸鍋比較適合。

誇獎了。當時覺得好玩而已。🙏

It’s ok. If you really want to try, you can knead the dough by hand. Enjoy everything and have fun! 🧡

Hi I am afraid there is no replacement for eggs. There are other bread recipes with no eggs as ingredients, the flavour and texture would be different. This no knead is kind of experimental and for fun. If you are willing to knead or you have a mixer, you can try recipe like this kzfaq.info/get/bejne/orp9p7eXuJ7NlJs.html Enjoy the experience 😊

謝謝你的意見，沒有多口不多口的問題，把經驗和想法分享出來是好事。👍🏻

溫度、濕度適合就可以，放焗爐只是用熱水控制溫度和濕度。祝成功👍🏻

@@mrsharry.mrsharry 成功希望出多d片👍🏻如想加香芋粉做係咪減麵粉重量

Thanks for the encouragement🙏

👋🏻我的氣炸鍋不需要，未知個別品牌會否有分別🙏

我多設於35度上下，供參考。

謝謝鼓勵🙏

謝謝鼓勵🙏

可以呀！祝成功！

酵母要發揮功效需要糖🙏

謝謝鼓勵

當時我是用粉紅鹽，可能拍攝會影響到顏色呈現。

可以試試看，留意調整用水量，還有放材料的次序。祝成功！

謝謝鼓勵

Hi thanks for the message. I am afraid the malt powder can’t be replaced by the molasses. You might like to skip the malt powder and replace it with whole wheat or even rye for a trial. Can add up to 5-8g

@@mrsharry.mrsharry you mean to replace bread flour with Rye flour and increase the quantity?

Try replace malt powder with rye. Hope you will succeed!

可以試試另外一個牌子的麵粉，我用香港的麵粉時，完全不能處理，最後用韓國麵粉就可以了。另外天氣太熱也會增加難度。加油！

係可以嘅，不過味道會有些不一樣。 試吓啦，用黑豆漿、燕麥奶代替，都可以試驗下。祝成功！

Thanks for the love & sorry for keeping you waiting. I have stopped video shooting for some while. Hopefully will get back as soon as I am ready. Please share my previous videos with your friends. Stay happy stay healthy Roslizan. 🧡 Best wishes from Mrs Harry.

可以呀 只係奶粉經濟啲 留意返份量就ok 祝成功🧡

🙏🙏🙏

Hi 我在沙田的小型烘焙店買的，你可以去 Amazon Japan 或者 rakuten Japan 網購。🙏🙏🙏

🙏🙏🙏

多謝你的鼓勵🧡我都係跟其他高手學習。如果水換成奶，一般比例係1:0.9，但到最後能否成功，視乎好多因素。例如麵粉吸水量、發酵溫度同時間等。你有興趣就去試吓啦！好多時候都係實驗中搵到自己鍾意嘅味道！祝你成功👍🏻

可以。但如果麵團難於操作，包材料亦會相對較困難。希望你用的麵粉，所做出來的麵團比我那次的經驗好。祝成功！

Hi Celine It used to be roughly 80, but surely the temp drops as time goes by. It’s more important to monitor the temp and humidity in the proofing ‘box’. Yet, it’s home made, we can hardly keep everything to be very exact and constant, so proofing time vary and watching the rising of the dough becomes critical. You may also consider some kind of proofing cabinet. But sorry that I have no experience using that. Good luck and enjoy!

🙏🙏☺️

Happy to know! Thanks for letting me know! 🧡

I just checked an online converter. I would say it’s 1/16 tbsp. Hope the information helps.

抱歉你的麵包未能成功。我也失敗過很多次。有很多因素影響，例如麵粉牌子、雪櫃溫度、濕度等等。如果發不起就不能焗了。但係如果你有冒險精神，願意嘗試，也可以拿去焗。體驗一下這個情況焗出來的麵包是什麼模樣，我估計應該會是硬梆梆的。希望你下一個麵包能成功。祝順順利利！

係有一點點黏手。但我後來發覺，麵粉牌子都直接有影響。如果你願意，可以試吓另一個麵粉牌子，再作嘗試。祝成功🧡

Thanks 🧡

水果經過高溫，營養多多少少一定會流失。如果小朋友願意，父母亦關注營養，還是給他們直接吃藍莓吧！🧡

我試做過幾次都沒有這個情況。供參考🙏

我用的是即溶酵母🙏

如果未能24小時內食，建議放入冰箱，食之個晚放返上格，食前輕輕焗一焗，我就會切開用牛油煎到微焦(同時回軟）。供參考。

我嘅經驗係8至12小時，但係留意番每個雪櫃同埋酵母牌子狀況都有少少唔同，如果你願意試多一兩次，就會掌握到個時間。祝順利🧡

@@mrsharry.mrsharry 謝謝回覆🙏🏻🙏🏻

呢個方法啱冇經驗嘅、懶、試吓玩嘅朋友。有經驗嘅朋友一定係用中種法。

有要求嘅朋友會對呢個麵包有意見☺️

Thank you so much for the encouragement! Sharing is caring! 🙏🧡

我只會用5%全麥粉去取代麵粉（太多影響口感，也影響發酵），這只是我的淺薄經驗，你願意冒險的話，可以去實驗不同比例的全麥粉。

15cm x 15cm x 5cm

Hello 兩支都可以排氣，但係有粒粒嗰支就唔可以用嚟整雲吞皮之類嘅食物。其實我都唔係高手，我亦只識做麵包。我兩支都有，但係我比較常用有粒粒嗰支，主觀感覺覺得唔會咁易癡住個麵團。希望我嘅經驗能夠比到一啲參考俾你做決定。🧡

室溫水就可以了

@@mrsharry.mrsharry 好的謝謝你

我比較少用 覺得放熱水盤 溫度較為足夠🙏 不過同一個型號 都可能有分別 你可以試吓 觀察下麵糰長大情況 祝順利

可以呀😊

Hi. If the weather is cold, soaking the yeast in warm water will help speed up the fermentation. There are some yeast brand where yeast is not easily soluble. You will still find the yeast lumps / powder bits in the dough if that’s the case. Soaking In warm liquid also helps. Good wishes!

Hi. It’s very likely there is issue with the yeast. It’s already 2h. Do you like to try again with a new pack of yeast?

@@mrsharry.mrsharry I think so too, I tried just mix water and yeast ,didn't come up any bubbles.