[Eng Sub]Fragrant onion bread

Emptins:
Bread Flour: 60g
Dry Yeast: 1g
Water: 60g
Main Dough:
Bread Flour: 200g
White Sugar: 25g
Salt: 2g
High Sugar Resistant Yeast: 3g
Milk Powder: 8g
Whole Egg Liquid: 20g
Water: 100g
Butter: 20g
Butter And Garlic Filling:
Butter: 30g
Sugar: 10g
Garlic: 10g (Basically The Amount Of 2 Cloves Of Garlic Minced)
Salt: 2.5g
Chopped Shallots: 5g
Tips
1. Emptins in the refrigerator overnight, or room temperature fermentation for about 3 hours, there are obvious small air holes
2. the minced shallots in the butter garlic filling, be sure to add after the cut of the cross cutter to prevent water from coming out.
Preheat oven, top and bottom heat, 180 degrees Celsius, middle layer, bake for 20 minutes, varying oven temperature.
Observe the last few minutes of coloring in time to cover the tin paper.

[@XiaoMinDeFun]

耐高糖酵母 Instant yeast (sugar tolerant) amzn.to/3dTJXBi 高筋面粉 Bread Flour amzn.to/2O5xQXh 黄油 Butter unsalted amzn.to/3bFIWdy

[@user-nd1dd3en8m]

小敏解說很詳盡，說話不急不徐，過程讓人誤以為身旁真有位老師教著，很是讓人欣賞，受教了！小敏加油！

[@XiaoMinDeFun]

谢谢

[@pamchang3217]

哈囉，看你視屏已經2個月了，講解清楚，您教的先不放酵母，先柔成團隔夜在打麵團，真的讓我做出薄膜了，好開心，一直以來都為打不出薄膜而鬱卒，您教的方法真好用，麵包也好吃哦，謝謝啊

[@elenahuang2172]

做了這款，雖然揉麵揉的不好，吃起來還是不夠軟，但味道超讚的，家人都很喜歡，謝謝老師！

[@hadiyeye9697]

非常详细的操作方法，太赞了👍有立即动手做的冲动😊感谢分享，祝你开心每一天☕️🌹

[@olivel6928]

妳不單是烘培高手✔ 還是哲學家✔✔✔ 感謝妳的分享♥♥♥

[@bohan5810]

我今天也跟着步骤做了一个 真的超级好吃 0失败， 厨渣瞬间找到了自信！ 哈哈哈 谢谢你！

[@bohan5810]

我没找到您说的粘手处理方法的视频 能不能麻烦您给个链接或者讲一遍啊？ 谢谢

[@jentan722]

Thank you Xiaomin for this yummy spring onion buns. This is Indeed super good👍👏❤ it's soft & fluffy, using the poolish starter👍once again, thank you for sharing. Everybody loved it, not enough for 5 of us, have to bake another round😂Have a blessed weekend 🙏🏻

[@rainahung9259]

謝謝老師！麵糰很濕，揉面確實很費勁很累😅不過做出來的麵包非常柔軟很好吃，謝謝🙏🏻

[@ytsophia03]

我用这个面包方子和你的椰蓉馅方子做了心形椰蓉面包，比外面买的还好吃，全家一顿吃完当晚餐了

[@SohLiMiniature]

谢谢你，我按照你的配方做成功了，很松软，家人都吃不够。

[@mokvivian7211]

多謝分享, 呢個食譜已經變成我最喜愛嘅麵包。 謝謝！

[@snowsnow7119]

感谢你的波兰种做法，做出的面包很松软👍

[@bachlac]

谢谢小敏老师分享，第一做一很成功，味道一流👍

[@ongserchuan7504]

很赞的面包，一不小心就会吃掉几个😅谢谢小敏老师的教学🥰

[@junel537]

感谢分享！今天尝试了一下非常棒！👍🙏🏻🙏🏻🙏🏻

[@fangchen752]

谢谢你，我刚焗了很成功。你教得很详细👍

[@cooniechenn918]

前天试做了，第一次使用波兰种 真的太爱了！！面包好松软 很容易揉出膜，还想尝试更多口味的面包！请您继续分享更多食谱吧！ 💖💖 太爱了 PS：唯一一个问题 如果面包想放到第二天，要如何保存呢？因为我放进烤箱里 放到第二天表皮有点硬了。

[@XiaoMinDeFun]

放凉后放保鲜袋密封，放冰箱冷藏保存，再吃食用，放烤箱回温，120度5-8分钟，跟刚出炉的口感差不多

[@gyun8126]

小敏的Fun 请问是放在结冰的地方吗？

[@chrisyap1212]

@@XiaoMinDeFun both up n bottom same temperature 120c?

[@idiotscrafts7530]

Super! Love this video I found it very clear and easy to understand keep it up 😊😊

[@marialouise5998]

Can i have the recipe in English please. Thank you.🙏😊

[@6ixtyeight]

It's already below the video.

[@sallivanlin4333]

刚做了20粒，马上吃了2粒，好吃。我把水分改成鲜奶油做，太柔软了！

[@XiaoMinDeFun]

嗯，波兰种的面包偏软，放凉依然很柔软。

[@user-oe3wu7yv2b]

喜欢你的声音，讲解很清楚，谢谢

[@user-oq8li3ls8c]

妳的聲音好聽極了！

[@XiaoMinDeFun]

谢谢

[@cherryhuang5819]

看着好好吃👍🏻，这一款一定要做，超喜欢香葱蒜味面包😋。

[@3rdeyereporter461]

Love This..!! 🥰 i’m always watching you..: 😊 keep it up 💖

[@MrLinglinglw]

跟著做，大成功！謝謝你的分享👍🏼

[@chewsookchou2202]

今天跟了老師做法畫十字然后把面料塗在表面會更香

[@user-mo5cp1nu3n]

說的很清楚，給你一個讚

[@may9129]

謝謝你的食譜，我剛剛焗好了

[@xyz..9402]

謝謝分享教學，收藏了😍

[@chalitabn2007]

😋look yummy , did you have english recipes 😅 i can’t read and understand ,thank you

[@yanliu4773]

超级好的方子！有史以来做的最松软的面包！就是出炉后突然鼓鼓的面包塌了，请问大家知道为什么吗

[@shirleymoraes1828]

I love your recipes.

[@judyfan4189]

老師：謝謝妳，可以教一個中種，波蘭種的基礎配方，可以學習后，自己做不同口味的小麪包

[@ongchinkok1250]

讲述得很仔细，赞！

[@user-wm5ij1ry3k]

喜歡小敏的視屏，謝謝

[@luo1028]

多谢您给我们的分享非常好的做法

[@molizawong4645]

多謝🙏🙏🙏🙏剛剛做好😋😋😋👍👍👍👍👍

[@molizawong4645]

今次比上次的椰蓉包更成功，可惜不能在這裏寄上

[@beekiauchua9212]

感谢老师，今天做成功了👍😋😋很好吃。希望老师有教蒸面包。

[@XiaoMinDeFun]

我的作品中有一款蒸面包的视频，您往前翻一下

[@beekiauchua9212]

@@XiaoMinDeFun 好的老师😋😋

[@Nina0613]

看着就好吃👍

[@queenieGKC]

老师，您好。请问您用的干酵母指的是 active dry yeast 吗？ 另外，如果没有耐高糖酵母，只有 active dry yeast, 份量要如何调整？谢谢

[@laurayin2005]

今天照着做了面包，家人都说好吃😋

[@XiaoMinDeFun]

心有灵犀，我今天也给朋友做了这款。☺️

[@kellyyu7545]

laura yin 我的有点硬……伤心

[@kellyyu7545]

老师我第一次做所以不敢做你给的份量，我全部减半，也可以吗？

[@benhu2773]

面顶的切口在发到七成时进行效果可能更好些

[@user-ny9rc6ko9w]

第一次看就喜歡你了，按照你的部驟做出來的麵包真好吃

[@limsuching5163]

If replace tolerate sugar yeast to normal dry yeast then 200 flour just need 2g normal dry yeast right?

[@jentan722]

Thank you for the recipe, Hsiaomin, sorry I cant write Mandarin, able to read slightly & understand. Have tried the above recipe twice, the 1st time the dough was very sticky, though kneaded more than 15mins (mixer), the dough beautifully risen after fermentation & out from oven. When cooled, it flattened slightly, is this due to over kneading? Its 30gm per dough. Well, the 2nd bake was good, I increased to 50g per dough & reduced 20g water, it turned out perfect but yours is still better. What's the weight of your dough? What flour do you use, noted you added the whole amount of water & your dough turned out perfect not sticky. Anyway, we are happy with the texture of the buns, thanks again. Have a blessed day!

[@XiaoMinDeFun]

Thank you for your comment, Poolish's dough is on the soft side, so the resulting bread is soft and delicious. Different doughs have different water absorption and these two points are the reason for the softness of the dough, you can reduce the amount of water appropriately according to your own flour situation.

[@TheDarreljames]

@@XiaoMinDeFun can you do me a favor pls..i want to try this but i cannot read chinese .but i can fallow the step how to make it.pls can you translate the ingredients for me in english..thank you in advance.

[@wongsiowhwee4279]

面团可以放冰箱隔夜，过后才包黄油再搓出手套膜吗？因为我用手揉，也参考看了15分钟揉出手套膜的方法，但是那个视频是水和法呢，这款也可以放冰箱隔夜，才包黄油揉出磨？

[@limsuching5163]

I try many recipes before but the bread yeast smell too strong. May I know this recipe will have a strong yeast smell?

[@XiaoMinDeFun]

No, you won’t smell any yeast.

[@gingerchen681]

聽了版主的鄕音，你是否是山東人？

[@manhinngai5137]

小敏你好，請問湯種係咪任何麵包食譜都可以放，同想問個比例如何放🙏

[@limsuching5163]

If no Instant sugar tolerate yeast can replace normal dry yeast?

[@tanliuhun1418]

What is the different between high sugar resistant yeast and dry yeast?

[@lamx9810]

i just use instant yeast and it works for me

[@chloe8955]

真的太感谢你的分享，我看了你的视频学做，每个都非常成功，希望能经常看到你的微博👍👍👍

[@XiaoMinDeFun]

谢谢，我会在微博上及时更新作品。

[@chewsookchou2202]

請問，如果沒準備到波蘭種酵頭可否用老靣替代它，倘若可行的話，靣包會有如老師做的柔軟好吃？謝謝老師

[@freespiritsoaringhigh]

like your videos. do you live in US? I wonder if you could have cups/tbs/tsp instead of grams, it would be much better, without having to weigh. but apprecite your videos, want to try some receipes.

[@XiaoMinDeFun]

I live in China. Thanks for the advice, most people in China are used to measuring ingredients by weight, don't be intimidated by writing by the gram, you could do without being so precise, but at least there is such a recipe that the error is not too outrageous.

[@freespiritsoaringhigh]

Thanks for your reply. US cups, tablespoon(tbs), and Teaspoon (tsp) are very precise measurement， you probably can get from online or maybe even in the store. If you could add cups/tbs/tsp by your gm measurements, it would be very helpful to a lot viewers, because people here don't weigh grams, we just use measuring cups/tsp/tbs. your program would be even more popular. Thanks for your recipe 👍👍👍

[@XiaoMinDeFun]

Thank you for your suggestions.

[@ngchew3336]

@@freespiritsoaringhigh using cups and spoons are most inaccurate. Eg. Sifted, unshifted, compact and uncompacked flour will give you a different amount! I never bother to try a recipe if it's in volume. Even in the US I believe some of the cups are in 8oz (about 230g) and also 250ml ( approx 250g), depending which country it is manufactured in. Japanese cup is 200ml. Australia tablespoon is 20ml. So if you must use cups and spoons, check before using.

[@tinaodowd587]

Yummy yummy 😋 Thankyou 👍🍀

[@janechen345]

成功了 就是刀口不够深 在烤时候黄油化了些

[@ThanhatFoodvn]

THAT SO GREAT 😍😍😍

[@wendyfong123]

Thanks 😊😘😊 for sharing this recipe very yummy 😋😋😋 i will make it . can you share how to make soft and fluffy steam bak thong ku please thanks again.

[@XiaoMinDeFun]

Do you mean this? kzbin.info/www/bejne/m3bWq6SJqtWVq7c

[@gyun8126]

小敏的Fun 不是的。他问的是蒸白糖糕食谱。

[@user-ub3tx9jh3t]

請問如果不用波蘭種用已做好的湯種的話份量應該是多少呀？剛好還有多餘的湯種

[@lanlanwong4095]

小敏老师，可以教整午餐肉吗？我买了一盒里面有塑胶丝一大把，不敢再买了，希望能自己整。

[@XiaoMinDeFun]

可以，我安排做一期午餐肉。

[@LS-dk2dw]

第一次揉完發酵到兩倍大 拿了一塊測試 不容易拉出均勻薄膜 而且還是非常黏手 這是什麼原因呢

[@chrisyap1212]

Please show share the Poland,Tongzong bread n other bread kneading methods to have a good soft yummy fluffy bread texture I would like to sharing your good utube bread making videos in my FB web page to promote your good bread utube videos teachings Thank you for teaching infor

[@chrisyap1212]

Could u please teach us to made wholemeal fibre healthy biscuits thanks

[@XiaoMinDeFun]

Give me a moment and I'll come share.

[@mellyh6886]

想請教理個關於波蘭種的問題。如果把一些個直接法麵包食譜換成波蘭種，那麼換算後需要扣減主麵團的牛奶份量嗎(原食譜是用牛奶，並非用水) ？

[@XiaoMinDeFun]

需要适量的减少牛奶的用量。

[@Lina-bf7hq]

太棒了

[@wongsyyannwongsyyann2281]

老师问一下，如果沒有high sugar resistant yeast 可以用干性 酵母代用吗??感谢回复。

[@chanstephanie1956]

你好!在加入所有材料(除了黃油)後，是馬上開始揉，還是要醒面至面團光滑才加入黃油去揉?謝謝!

[@XiaoMinDeFun]

马上开始揉

[@mariarpp3852]

老师，用黄油将它包好后不需要揉吗？

[@helenakok6039]

小敏老師，妳好，請問干酵母和耐高糖有什麼分別?可否用同一種酵母做呢?因家裡只有一種，謝謝

[@XiaoMinDeFun]

普通干酵母需要增加用量。

[@tanwedy2559]

你好！你这面包很好吃哦！大人小孩都喜欢吃！请问如果我做双倍量的话，酵母也是要双倍吗？

[@XiaoMinDeFun]

是的，所有食材双倍。

[@tanwedy2559]

@@XiaoMinDeFun 好的！谢谢你

[@armyonceforever2143]

做完面包可以在发酵几个小时再放入烤箱？

[@chewsookchou2202]

請問，如果沒有波兰種酵頭可否用老麵替代，倘若可行，口感會如老師做的一樣柔軟好吃？謝謝

[@XiaoMinDeFun]

口感没有波兰种软

[@michelletran5148]

So yummy👍🏻

[@lilianhuang4377]

是不是主面糰高筋麵粉可以多50gm，好濕喔！烤出來之後真的很成功，感謝🙏！

[@XiaoMinDeFun]

不同面粉吸水性不同，可以适量的增加面粉或者减少水的用量。

[@claudeneism]

Como eu gostaria que tivesse legenda em português para mim fazer suas receita maravilhosa .👏👏👏👏👏👏😋💞

[@XiaoMinDeFun]

Eu não falo português e não sei se a tradução está correcta.

[@claudeneism]

小敏的Fun você respondeu corretamente.

[@user-vn5oz2le9g]

我是一個新手，看你做出來的面包很松軟，請問小敏為什麽要種面？種面做出來的面包是否特別松軟的？種面比列怎樣計算比夠凖確的，謝謝你。

[@XiaoMinDeFun]

不同的种面效果不同，共同点是会让面包的蓬松度和口感更好，视频中的比例是我自己多次尝试总结出来，您依照视频中的分量准备就可以。

[@kellyyu7545]

我做了为什么有点硬呢？面团不怎么出模，求解答⋯谢谢你

[@yaxiu3799]

的确很漂亮，不过高糖高盐高油，有没有什么其他的油可以替代呢？比如橄榄油行不行呢？橄榄油很健康，但我估计没有黄油那么香。

[@XiaoMinDeFun]

食用油都可以替代，不过确实没那么香。

[@anyuc4157]

請問 奶粉一定要加嗎？因為手邊沒有奶粉 請問能用什麼東西代替嗎？

[@XiaoMinDeFun]

可以不放奶粉，水替换成等量的牛奶。

[@user-iy8wm5bh8l]

請問耐高糖酵母跟一般酵母差異在哪？對一個初學者要買哪種酵母？謝謝妳！

[@XiaoMinDeFun]

面包中会有糖的加入，因此做面包通常用耐高糖酵母，网上很好买到。

[@sheenayeung9822]

成功了

[@dacinakuhinja18]

very good

[@yangkatty4263]

請問小敏：面種從雪櫃取出是否要回溫后才和主面團柔合？

[@XiaoMinDeFun]

回温后跟主面团揉合效果更好。

[@yangkatty4263]

小敏的Fun 謝謝您！🙏🏻

[@tongchris6610]

请问那个种面团从冰箱拿出来后，要室温后才可以加进去面团一起揉吗

[@XiaoMinDeFun]

直接放进去就可以

[@stellatham8690]

请问您波兰种放在冰箱可以耐多长的时间使用，最短的时间需要几个小时？TQ😍

[@XiaoMinDeFun]

冰箱冷藏，最长不要超过30小时，最短也需要8小时以上。

[@MrPerla2005]

Ingredients in English please.

[@XiaoMinDeFun]

In the detailed description below the video

[@lisam1652]

姐姐，每个面团大概多少克？

[@sarahyulianty7932]

老师晚上好，我想做这种面包，请问波兰种掺好马上放冰箱还是要放一段时间在温室？ 谢谢老师，我等您的回复。🙏

[@XiaoMinDeFun]

我通常是马上放冰箱。

[@sarahyulianty7932]

@@XiaoMinDeFun谢谢您的回复， 还有蒜泥用的黄油是有盐还是无盐？我家里只剩有盐黄油，可以用吗？谢谢。

[@connieliu5616]

老师，为什么我烤的面包表面都会硬，是烤箱温度高了还是面包干了湿度不够呢？还是其他原因，请指教谢谢！

[@XiaoMinDeFun]

应该是整形时撒的防粘干粉太多了，新的面粉没有足够的世界形成很好的面筋，使表皮易干硬。我的全麦吐司中有讲到，您参考一下。

[@kowainga8173]

不用奶粉 可以嗎 或者有甚麼材料可以替代奶粉 謝你

[@canaldepraticadejesus6600]

可以加牛奶，相应增加一些面粉 或者直接不加

[@huihuilim3059]

老师你好我昨天试做了 好柔软 我想问下开始放高筋面粉奶粉那些时候可以直接在那个时候放去面包机吗

[@XiaoMinDeFun]

可以

[@huihuilim3059]

那么要打多久呢？ 后面是 15 分钟15 分钟 如果我粉那边开始下面包机 大概要打几轮呢谢谢老师

[@manikuko1072]

老師您好！這種麵糰可包其他餡料嗎？甜的或鹹的？

[@XiaoMinDeFun]

这款面包偏软，不建议包馅料，包其他馅料可以参考一下昨日发的作品，日式红豆面包。

[@manikuko1072]

小敏的Fun 了解！謝謝您

[@bettyliu7188]

请尽量教些容易学会的谢谢

[@user-wk9pm8cp7d]

我剛看始看也是覺得很難，但多反覆看幾次，有實際下手去練習，2-3次後就可學上手，加油!

[@alt5697]

没有奶粉，可用么么代替。牛奶吗？那需放多少？

[@XiaoMinDeFun]

可以不放奶粉，水替换成等量的牛奶。

I feel hungry after watching this

[@shirleyzhou9646]

做种面的作用是什么？

[@tranthanh4005]

Shoud have ingredients in english please

[@XiaoMinDeFun]

Starter Dough: Bread flour: 60g Dry yeast: 1g Water: 60g Main Dough: Bread flour: 200g Granulated sugar: 25g Salt: 2g High-sugar-tolerant yeast: 3g Milk powder: 8g Whole egg liquid: 20g Water: 100g Butter: 20g Garlic Butter Filling: Butter: 30g Granulated sugar: 10g Garlic: 10g (approximately 2 cloves, minced) Salt: 2.5g Chopped scallions: 5g Tips: The starter dough can be used after being refrigerated overnight or fermented at room temperature for about 3 hours, with noticeable small air pockets. Add the chopped scallions to the garlic butter filling after making cross-cuts in the dough to prevent water from coming out. Preheat the oven to 180 degrees Celsius with both top and bottom heat. Place the dough on the middle rack and bake for 20 minutes. Note that different ovens may have different temperatures. In the last few minutes, observe the browning and cover with aluminum foil if necessary.

[@tranthanh4005]

@@XiaoMinDeFun thank you👍

[@beekiauchua9212]

老师我这里买不到高耐酵母，可以买酵母可以用吗？

[@user-dy2dt5lw6j]

不好意思我又來打擾了 請問如果把主麵團（除酵母、湯種、奶油以外）的材料全部揉好後冰冷藏一晚 再加入其他材料也可以嗎？

[@XiaoMinDeFun]

可以。

[@user-dy2dt5lw6j]

小敏的Fun 謝謝您的解答唷！