皇牌鮮奶吐司,麵包控必要存起來的食譜!Hokkaido Japanese MILK BREAD Recipe 牛奶方包/牛乳パンの作り方 Super Soft Milk Bread Loaf

皇牌鮮奶方包（450g模）
材料：
高筋麵粉280g
依士/酵母4g
鹽4g
糖30g
煉奶15g
蛋白33g
奶175～190g
奶粉 15g
豬油20g
牛油10g
Hokkaido Japanese MILK BREAD Recipe
Ingredients:
Bread Flour 280g
Yeast 4g
Salt 4g
Sugar 30g
Condensed Milk 15g
Egg White 33g
Milk 175～190g
Milk Powder 15 g
Lard 20g
Butter 10g
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#吐司
#方包
#MilkBread
#Loaf

[@shadowcheung7306]

我嗰時都好似做咗成10條

[@mohammedtristen1094]

I guess Im asking randomly but does any of you know of a method to get back into an instagram account?? I stupidly forgot the account password. I appreciate any tricks you can offer me!

[@augustcoleman5563]

@Mohammed Tristen Instablaster :)

[@mohammedtristen1094]

@August Coleman I really appreciate your reply. I got to the site through google and im waiting for the hacking stuff now. Seems to take quite some time so I will get back to you later with my results.

[@mohammedtristen1094]

@August Coleman It did the trick and I finally got access to my account again. I am so happy:D Thank you so much you saved my account!

[@augustcoleman5563]

@Mohammed Tristen no problem xD

[@wingchan7547]

每次睇你D片都好開心啊.. 甜甜 你真是個開心果.. 所以大家都那麼喜歡你！ 謝謝您的無私分享！ 加油！💪

[@user-cl9lq8vi9l]

呢個食譜係我整過咁多吐司最好食嘅食譜,直接法都可以咁（超軟熟）！讚！讚！讚！👍

[@anitakwan5530]

朱Sir， 你教做出來的麵包實在太好味😋，好成功👍👍多謝🙏

[@waichi313]

Thanks 朱sir 我跟足食譜 第一次做到頂角吐司🍞好開心呀！ 謝謝

[@gqzeng1875]

简单清楚☺️试跟住做，成功率好高，自信心又回来👍👍

[@prudencechung5686]

試做兩次都非常成功，超拉絲又軟熟，將會教西人姐姐做。最重要唔洗搞湯種，一樣超軟，放到兩天都好正，極到推薦！

[@janechan6140]

朱sir多謝你教我整方包好成功好好食😋

[@eMeowMii]

師傅，你D食譜係我試過最好的，又清楚，成功率又高，希望可以快D買到你本書

[@graceau9842]

今日跟住做咗吐司，超軟熟，好好食。多謝你嘅無私分享，等我哋都可以做到好食嘅麵包

[@ChefChusKitchen]

Good

[@bearlikeman]

I tried last night, result is very good and thanks for sharing.

[@queenie5266]

今天我也是做到頂角方飽😍Thanks to 朱Sir

[@SuperTastylife]

又成功左! 下次再整多幾條送給家人朋友。謝謝分享!

[@marymasylvia]

今日跟朱sir食譜做鮮奶吐司麵包🍞無落豬油改咗落粟米油，成功✅好味😋🙏🙏

[@tiffanywong6388]

Thank you for this recipe and video!! It is amazing and results r so good. I have been checking Facebook on his classes but my canto is not amazing so am hesitant to join. But this is an amazing recipe for a new bread baker.

[@daisychan5554]

上個禮拜跟住整, 真係好正👍🏻

[@yukwongkuk2405]

我照板做了兩條很好吃👍👍👍😃

[@samanthachan9069]

阿🐍呢個包冇得輸我成日整...正👍🏻👍🏻👍🏻

[@bochan3415]

朱sir,我哋已lockdown七星期，每兩日就整一條！真係超好味，食極都唔厭👍🏼👍🏼謝謝你🌷

[@ChanChan-fr4js]

朱Sir 的教學很好很實用，如果不加音樂更加完美 ~ 100分 ，音樂會影響了收聽效果 🙏🏻🙏🏻✌🏼✌🏼

[@qiqi1953]

整整整~ 正呀~

[@yanli8217]

阿蛇個包非常好味😋

[@kentli524]

支持朱 sir，即買。

[@olivialam5311]

Can you make more bread? I love your bread recipes! Thank you.

[@tiffanywong6388]

Chef Chu 如果我夜晚整好等到聽朝先焗可唔可以嘅呢？期待你教導謝謝🙏

[@mickeymok3171]

非常好食，放了三天室溫，個包仍然好軟！

[@owenwilson5733]

一早買咗，之後仲上埋堂🤗 支持你呀老師❤️

[@ChefChusKitchen]

謝謝你

[@raincloudz]

朱 sir, 麵包好正👍 已經一口氣做咗三條! 想問如果想一次過整多啲就咁double recipe得唔得? 同埋覺得有少少甜，想減醣的話，減煉奶定減砂糖會好D？🙏🙏🙏

[@iloveowlsiloveowls1521]

Thank you for this great video. I made the bread yesterday and it turned out awesome, soft, fluffy and moist. I will not buy bread from the stall anymore.

[@ChefChusKitchen]

記得介紹朋友

[@connieleung6938]

昨日焗咗一條, 真係好食👍👍。多謝朱 Sir!

[@dondonwo7696]

請問 唔用奶粉 vs 加奶粉 有什麼分別？ 如果面包隔天有乾硬 是出了什麼問題？

[@leungivy1197]

亞sir, 以前我係香港有d方飽比較大個窿但軟熟，好濕，同日本方飽唔同，請問係咪同用豬油有關？

[@leungivy1197]

亞 sir請問我個焗多士容器比你450g大 應該係600g是否安比例改就得呢？

[@sallyang600]

Hi Chef Chu, is there a reason why you divide e dough before 1st proofing compared to proof first then divide?

[@carollai2610]

想 請教下 ， 歐式 麵包發酵時嘅溫度 ？同埋濕度？ 我一般 放在雪櫃4度 ~低溫發 8至12小時， 但最近 發酵不理想

[@chuapenghiang9797]

And may i know the measurement of your mold in cm ? If my mold measurement is 20 x 11 x10 is equall yo what size mold ?

[@candymak998]

嘩嘩嘩～等到喇！一定要試下！👍 感謝Chu sir 分享!👍 （原來書度有～我都一定會買番本書！）🤗

[@lydiachee4800]

I bought your book a few months back. Very good. Thank you for your clear explanation.

[@garmeny6520]

Where did you get it? I’ve wanting to buy it as well

[@lydiachee4800]

@@garmeny6520 I bought it in Popular book store in Jusco, Kinta in Ipoh, Malaysia.

[@szenchen]

朱sir 我想問 如果我自已種酵母菌 用老種整你王牌吐司 比例應該點樣分配？

[@wingmak5084]

上次成功整到蒜蓉忌廉芝士包🥳 今次試做吐司.想請問,吾加蓋焗得唔得？謝謝🙏🏻

[@SonaSonaBB]

想問問點解跟足份量， 牛奶只係用左175g，豬油改左用牛油30g，但好濕好濕，我要落多左好多粉先成團，麵團大左好多，我應該要切割分幾多g既三份入450模？

[@Joyceland]

昨天做了，但好甜，如果減糖會有影響嗎？

[@doroying1221]

請問如果吃不完留明天吃如何收藏最好？隔天怎樣翻熱？

[@gl7086]

想請教 如果1斤吐司模 材料份量應該改成幾多呀🙇🏻‍♀️

[@ashelychan7312]

朱sir食譜照成功

[@naliu6515]

哇噻！😄😄😄

[@ChefChusKitchen]

影片下方

[@Michelletan906]

請問朱 sir 個包焗完要等幾耐先可以脫模？

[@gsmarcom]

one question, if I put the dough into the oven to do the second proofing, I cannot preheat the oven before baking unless I take it out beforehand, but I'm afraid this would cause the dough to sink. So is it ok to do the second proofing somewhere in a warm place but not in the oven?

[@sharonyeung5969]

朱sir, 請問面團第一次發酵，可以放雪櫃低溫發酵嗎？ 分開2日做 謝謝

[@ww7095]

not adding 煉奶15g, anything to replace?

[@wingszewincychu3218]

朱sir, 請問有沒有250g 模食譜？🙏🏻🙏🏻🙏🏻

[@yclovepc1314]

朱sir 請問如果冇攪拌機，用手做！落牛奶份量係咪都一樣，會唔會好痴？

[@the_kitchn]

tasty & delicious too much ,liked

[@ChefChusKitchen]

The Kitchen / المطبخ / باورچی خانہ you must need to try ☺️☺️

[@treeskin.c8381]

Chu sir可唔可能拍一條片係關於你整麵包 蛋糕材料係購自邊道呢🙈❤️

[@nhelzbookz]

Can I use cooking oil instead of lard?

[@mingming3410]

冇錬奶，可否改用鮮奶或cream cheese 代替？

[@wks123]

請問 模沒有蓋 要不要調整温度和時間?

[@yvonnechong4710]

「無敵方包」也可以這樣做呀！👍🏻有書都要睇埋示範就perfect了👍🏻

[@Pinkycheung1]

請問奶粉可用高粉代替嗎？

[@mcmcchan]

Awesome 👏🏻

[@lingling6862]

Ah sir , 想問如果想做麥包，材料份量要調教過嗎？

[@isisman210]

請問朱sir你個個係幾吋模🙏🏿

[@leungsukman55]

請問吾用豬油。其實係冇豬油可以用菜油代替嗎？

[@lindaclindac561]

朱sir, 本書在店內有賣嗎？另外素食者可以用什麽代替豬友呢？

[@naliu6515]

Linda C Linda C 请问有没有找到代替猪油的材料？请教一下。

[@cyc4916]

請問5加豬油可以加其他油嗎？

[@louisatam6265]

朱sir , 請問煉奶可以用什麼取代？

[@laukarman2609]

點解我跟足好痴？材料全部是雪櫃拿出來有冇閼是呢？

[@yippuipui3684]

請問不落豬油，可以嗎？

[@alisontam6653]

朱sir,請問如果唔想用豬油，改用30g 牛油可以嗎？

[@ChefChusKitchen]

OK

[@tikkiyu5200]

弱弱一問...請問為什麼不用中發呢...又...為什麼一發前造型呢?謝謝...真心求教

[@lokszekwok8266]

朱sir 我發到九成滿焗起但是不能填滿正方可知原因😞😞😞

[@dilyswong4922]

想間點解要割三分？一份過可以嗎？

[@yclovepc1314]

朱sir 請問酵母用白神既話，奶既水量需唔需要扣? 我個款白神酵母要溝左水等幾分鐘先落麵包機

[@ChefChusKitchen]

開左水就減少少奶

[@evestowe3511]

朱sir，請問要否preheat焗爐？因我是第一次焗方包。以前跟你的食譜做其他麵包要預熱效果很好。 不知方包要否。謝謝。

[@ChefChusKitchen]

當然要了~^^

[@peileichow1731]

請問無練奶吾加得吾得呢？

[@benjamin8895]

朱Sir, 請問用幾多度焗幾多分鐘？

[@vickylam2805]

如果無豬油可用什麼油代替呢？

[@mingming3410]

耐高糖烤母邊度可以買到？

[@lizalee7517]

阿Sir 你兩本書我都撲咗呀，都唔記得原來裡面有皇牌方包 😋 不過本書張相嗰個無你而家咁省鏡喎😆😆

[@helenakok6039]

請問朱Sir，如不放豬油，只放牛油可以嗎？是否把豬油的份量加在牛油?謝謝

[@ChefChusKitchen]

可

[@Lovepizza2007]

唔用豬油，可否用菜油代替？

[@beccayeung]

朱sir, 請問你的mixer 是甚麼牌子？do you recommend?

[@ChefChusKitchen]

Bosch optimum

[@treeskin.c8381]

本書邊度有得買呢🙈

[@dancesingbaby]

唔加豬油可以嗎？

[@TheHuijackie09]

凍咗之後硬晒。。。點解嘅？請問可以點解決呀？ 🥲🥲🥲

[@fossil826]

不加豬油可以嗎？

[@wendypan3319]

按照你的配方 我的不拉丝 有很多小气孔 老师可以指导一下吗？

[@supermarc1279]

🐷sir! 請問如想做麥包係咪高筋粉改1/3做麥粉吖？🙏🏻🙏🏻🙏🏻

[@ChefChusKitchen]

有點鞋

[@supermarc1279]

請問應改幾多麥粉🙏🏻

[@hanayeung920]

請問吐司盒要幾大呀🙇‍♀️🙇‍♀️

[@susantam3661]

烤多少度有這個效果？

[@siufunwong4059]

昨天整左，超正！家人要求今日再整

[@siufunwong4059]

謝謝老師分享美食🙏

[@mikiwong616]

邊度有得買呀🙈

[@chingchan541]

我跟你食譜做左，但粉用左韓粉。味道很好食👍👍請問你個模系幾多克？因為我按你的份量焗出來無頂角，只有1半左右😂我模450g的。謝謝

[@ChefChusKitchen]

冇理由咁矮

[@anniechan4465]

第二次發酵幾耐時間？

[@naliu6515]

在哪里可以买到你出的书？

[@Cathisbaking]

Can I substitute lard with butter, meaning total of 30gms butter?

[@ChefChusKitchen]

Sure,but lard is soft then butter

[@Cathisbaking]

Chef Chu's Kitchen , thank you Chef, now I know why bread turns out soft!

[@chuapenghiang9797]

Can we use white butter / shortening instead of lard..

[@ChefChusKitchen]

Unsalted butter

[@adaliu7089]

老師，想請教一下，第二發酵時明明已經發到9成滿，中間都開始頂蓋，但焗出嚟4隻角就係唔頂角，請問會係咩原因？

[@ChefChusKitchen]

第一次過發？

[@adaliu7089]

第一次發酵我發左1個鐘，好正常咁，唔似過發。。。

[@takyauleung645]

鹽和酵母是否不能一斉放、否則影響發酵？

[@ckwok4593]

Hi, can you tell me the size of your loaf tin? Many thanks!

[@ChefChusKitchen]

一磅模