BEST Raisin /Sultanas Loaf Recipe, super SOFT & FLAKY ｜Sponge dough method ｜Lisa's Kitchen

[@weny-gk7tw]

感謝薩姐，每一個重要環節都說得很詳細，沒有藏私或影片剪輯而少了方法，超級喜歡看妳的影片，也介紹給其他朋友，值得推薦👍👍👍👍👍

[@LisasKitchen]

谢谢你的支持

[@jessiec9968]

我都不相信我能烤出这么好吃的吐司，第一次尝试就成功非常有成就感。感谢Lisa清楚的讲解和完美的配方。

[@LisasKitchen]

只要抓住每个要点，就能成功👍

[@許素寧]

照著妳的配方和影片的作法，大大大成功，第一次做就成功了，跟妳一樣非常蓬鬆好吃，謝謝妳的分享！

[@denliv9474]

你好 昨天我做了这个食谱 真的非常柔软好吃😋 孩子很喜欢 今天我再拿这个食谱来制作其他内馅面包🍞🥰

[@ruhuanliao9031]

从戚风蛋糕的教程过来的，自从跟您学会了做蛋糕，全家人都超爱吃我做的蛋糕！虽然这个面包过程有点麻烦，但是都是值得的，谢谢萨姐的教程！！

[@LisasKitchen]

谢谢支持

[@정가연-b9n]

感觉就你讲的没有留一手的感觉，大部分都成功的。🥰良心博主

[@LisasKitchen]

我希望大家跟着做，都能做成功😄

[@s.c.5253]

是的我已经推荐给我身边的好几个朋友了

[@LisasKitchen]

@@s.c.5253 谢谢你😁

[@kwanmingchau]

😊

[@鄧雅竹-u9h]

薩姐 謝謝你！跟著妳的影片一起做 非常有成就感 家人更是開心 有妳真好 感恩無比。

[@sallytan9525]

萨姐好清楚的介绍作品👍声音也好温柔，如亲身在您厨房学习🙏

[@caseychong6836]

Hi Lisa Thanks for sharing this recipe. I baked this bread yesterday and it is so tasty and soft! Used cranberry instead as I ran out of raisins. It’s so yummy!! Although this method took longer time with the dough (18hrs in the fridge) but it is so worth it! Everyone please try it, your won’t regret. This will be my go to recipe!! Bravo Lisa!

[@LisasKitchen]

Thank you so much for your feedback. So happy to know you enjoyed it.

[@夏沫-w8f]

萨姐好棒👍 跟着妳的方法做 ，每次都成功 面包柔软又好吃

[@LisasKitchen]

这款早餐必备

[@hzhouxu]

这个方子不错👍，我做果子面包，除了葡萄干（白黑两种 自制）还加了冬瓜糖粒猕猴桃干粒）用别的配方都不好吃，这个很成功，谢谢视频分享！

[@laypenglow6394]

谢谢萨姐无私的教学.昨天做了拉絲葡萄干吐司.第二天还是一样柔软好吃😋🙏

[@LisasKitchen]

太棒了！

[@DungLe-nn2eo]

Without milk powder, will the texture of the cake be affected much?

[@karentong2062]

薩姊, 謝謝你無私的分享, 昨天成功做了這個提子吐司, 超級軟熟和拉絲, 好開心! :)

[@taotaojiang3688]

哈哈 我用的lactose free的牛奶 最后成品上色会稍微深一点

[@hl7508]

How can I convert a normal bread recipe in your video to this 70% sponge dough ?

[@kennycen3075]

Hi, can i just make it using the normal method? Mixing all ingredients all together without making the overnight dough .. Thank youu !

[@LisasKitchen]

Yes you can!

[@kennycen3075]

@@LisasKitchen will it change the texture?

[@elainekong1513]

Love your video Lisa. Question: when I take the sponge dough from the fridge after fermentation, do I need to wait till the dough goes back to the room temperature before continue to work with it ?? Please advise. Thx.

[@LisasKitchen]

You can use the sponge dough immediately after taking out from the fridge, especially if the room temperature is pretty high.

[@ongyeeling3288]

萨姐，您的视频讲解内容详细，我也成功做了一个有薄膜的面团，好吃，葡萄干土司面包也发布在FB了

[@LisasKitchen]

看到你做的葡萄干吐司，好成功啊👍再接再厉，试试做我的其他面包

[@ongyeeling3288]

@@LisasKitchen 好，谢谢

[@peacefulmelody330]

謝謝薩姐教的仔細,方法又好,每次跟著做都成功. 在預熱烤箱準備送進去烤,期待著！

[@LisasKitchen]

一定成功👍

[@innavorobiova5354]

спасибо за рецепты👌👌👌👌 и информацию ❤❤

[@NN-fk3cs]

Hello Lisa, regarding the 15 hour fermentation, why must it be fermented for this length? Is there any alternative?

[@LisasKitchen]

You can have the sponge dough proof at the room temperature, the time varies depending on the room temperature. Normally proofing in the fridge for a bit long time can increase the flavour of the bread, but if you don't time, you can just use the sponge dough at the room temp. Be sure that the temperature of the dough after mixing is below 27 degrees celsius.

[@簡雅惠-t3n]

謝謝你細心的教導每一個步驟，昨天依據這方法製作，真的很成功🥰🥰🥰

[@LisasKitchen]

太棒了

[@mandykwokfoxconn]

In your recipe, you use dry yeast….can I use instant yeast? Same amount?

[@LisasKitchen]

Yes, absolutely

[@WhatToCookToday]

I've baked many of your bread and cakes recipes and all if them turned out so well. I'm baking this one now. I've learned so much from you. Thank you so much

[@tiffanywalker7149]

Hi, can I use all purpose flour rather than cake flour?

[@LisasKitchen]

Please use bread flour or bakers flour instead of all purpose flour and cake flour.

[@dorisleow212]

Hello 萨姐, thanks for sharing your lovely recipes and clear instructions. Can I ask what is the maximum fermentation time in the refrigerator?

[@LisasKitchen]

48-72 hours, depends on the dough. For sourdough, the cold fermentation can last for up to 72 hours. But for the sweet dough, 24- hour is enough.

[@dorisleow212]

@@LisasKitchen Thank you :)

[@chiamsp1957]

Can use the dough for buns?

[@LisasKitchen]

Yes, absolutely. I also have a video for sultanas buns : kzbin.info/www/bejne/rmbMo32fiLeAetU

[@irenewong3548]

would it be possible to omit milk powder? any substitute ?

[@LisasKitchen]

You can omit milk powder. Can use condensed milk instead.

[@weilingong1364]

@@LisasKitchen if I am to replace the milk powder with condensed milk or milk, may I know what is the quantity to use? Thank you!

[@danangsaenjaya7251]

Nice recipe, the bread looks so fluffy,,, If i don't have honey, what can i change it with?

[@yayabyng5352]

想请教萨姐，可不可以不加奶粉和牛奶呢？要怎么替换呢？因为我妈妈不能接受奶类。今天做了萨姐教的牛奶吐司，真的很好吃！我第一次做就成功了！可是我妈妈却吃不了，所以才来请教您该怎么替换

[@yufangsandyliang7336]

謝謝老師 我成功了

[@LisasKitchen]

你太棒了！

[@annyngu4925]

I want to ask the bread mold will effect the baking process.

[@LisasKitchen]

Yes. The baking temperature and baking time may vary in terms of the mold material, color and depth

[@trombonetdinkler9157]

萨姐我是你的粉丝！今天想请教一下你这中种法用在冬天好还是夏天好，麻烦您能回复我🙏

[@LisasKitchen]

都可以的，因为都可以冷藏发酵

[@cheongkahwai5511]

萨姐，可否教我们做芝麻吐司?谢谢。

[@s.c.5253]

超爱你的配方

[@LisasKitchen]

谢谢

[@AudreyXL666]

有没有一个配方可以面包机一键到底的呢？希望出一个啊！！谢谢啦

[@LisasKitchen]

如果用面包机的话，基本按照面包机的食谱配方操作即可。

[@alexyang9531]

面包机的话有面包机的方法，面包机一般会配一个食谱。这里都是烤箱版的。

[@doulina7833]

我做成功了～真的很柔軟好吃 謝謝薩姐這麼的仔細解說😍😍

[@LisasKitchen]

很赞👍

[@lchen3213]

Is there a substitute for the rum? Thank you, can't wait to try this recipe.

[@LisasKitchen]

If you don't have, just ignore it. Rinse and soak the sultanas, then drain.

[@lchen3213]

@@LisasKitchen Thank you for the reply

[@agnesyeo1418]

If i want to make 2 loaves do i double everything

[@LisasKitchen]

Yes, correct.

[@agnesyeo1418]

I made 2 loaves this morning with minor changes and they turned out very soft! Thank you Lisa for sharing recipe.

[@kimgirl1]

Must use machine or can use hand to knead to get same texture? Thanks

[@LisasKitchen]

can use hand knead, it comes out with the same texture.

[@huiyingong0516]

拿萨姐您的面包配方 面粉换成全麦的（因为要减脂😥）配料换成芝士和肉松 一样好赞！！

[@shirleyzhou9646]

所以改成中筋面粉也行对吗？

[@huiyingong0516]

@@shirleyzhou9646 不行啊 面包都是用高筋/全麦/面包粉 中筋面粉是拿来做普通的馒头什么的 低筋是蛋糕和饼干 都不一定得看食谱需求 可是这里是用高筋

[@shirleyzhou9646]

@@huiyingong0516 谢谢你！

[@shirly8863]

你好…想请问你换了全麦面粉，其他材料的成分是用回一样的份量吗？

[@huiyingong0516]

@@shirly8863 对 可是液体我预留20左右 不够才加

[@kannelouw]

请问没有朗姆酒和奶粉也可以做到吗 会造成什么偏差吗

[@LisasKitchen]

没有RUM和奶粉，吐司味道会稍微差一点，但是对于面包本身不会有太多影响。 由于没有加奶粉，液量也稍微少一点，以免面团变得太湿

[@pikatyu5646]

跟着学了这款面包，可惜我的没有拉丝，是蜂窝状，而且外皮较硬。求指导，谢谢

[@LisasKitchen]

说明没有成功，原因很多，面团搅拌 + 发酵可能都出现问题

[@美国加州奕奕小姐姐]

萨姐，我刚刚再试了做一个盖了盖子的，然后拿出来有一些塌腰了，这又是怎么回事呢？

[@sbettybop]

when you take the sponge dough out of the fridge, do you need to wait until it come to room temperature before mixing with the main dough?

[@LisasKitchen]

No need

[@leehuakhor1612]

蕯姐，想请教下如果冷藏發酵不到十八个小时己经双倍大了，可以提早做冯？如果这个食普做甜面包，可以不放蜂蜜吗？谢谢😃

[@momof3musketeers]

If I want to double the recipe ,Do I need to double amount for sponge dough and main dough?

[@LisasKitchen]

Please double all the ingredients in the recipe.

[@selachhiv1983]

hi i love the way you show so much. can you show me your mixing machines

[@LisasKitchen]

The mixer I use is called "Jiamai"

[@selachhiv1983]

@@LisasKitchen how many lite of your mixer

[@zisss_qisha]

Did i need to take out the sponge dough to room temperature 1 hour before using it? Ir i can just use it straight up from the fridge?

[@LisasKitchen]

You can use it straight away after taking the dough out of fridge.

[@junnylong]

请问 萨姐 可以用砂糖取代蜜蜂吗？份量一样吗？

[@evelynngops2328]

我也想知道😊

[@chungjenny9659]

請問有推薦的Rum嗎？謝謝😊

[@alice5362]

這個低糖土司盒是 Aluminium and traditional 的是 Steel alloy/carbon steel 嗎？那一款比較好用？謝謝分享。

[@applepet6876]

萨姐，能出一个快手好吃的吐司面包吗。。。好多吐司面包，分不清楚什么区别，谢谢啦

[@beckywong229]

感謝lisa老師分享做法 第一次做吐司成功了🙏🏻😻😻

[@LisasKitchen]

太棒了👍

[@elainetsai579]

Lisa 姐 - bakers flour it is same with bread flour?

[@LisasKitchen]

yes, same as bread flour.

[@tanjen2082]

Lisa, thank you so much for your detailed recipe. It is super good👍👏 we simply love it ❤ can this be made into buns? Went through all your bread rrecipes, so excellent bakes👍👍👍 Have a blessed day!

[@LisasKitchen]

Thank you 😁

[@劉振華-v5u]

請問沒有朗姆酒 可以用什麼替代呢？ 謝謝

[@LisasKitchen]

白兰地也可， 如果实在没有，不放也可。

[@leiliu9493]

Love your videos , I will try one on one. Thank you for your generosity sharing those skills. Everything you did here with good details and easy steps to follow. Nice works 👍❤️

[@LisasKitchen]

Thanks so much 😊

[@kwangai3121]

What’s the measurement of the bread loaf tin? I don’t understand chinese

[@LisasKitchen]

21cm x 10.5cm x 10.5cm please turn on the English subtitle

[@cwng5932]

Manage to make my first successful shokupan after trying so many recipes out there. This recipe is a proven working one! Really happy and appreciating your effort and sharing, Lisa! Million thanks to you. Would you share recipe to make english muffin?

[@LisasKitchen]

So glad to know you made it. There are so many recipes in my mind and will make it one by one in the coming future.

[@choonhoishua2605]

❤

[@jingwenmei1841]

萨姐配方真的很好，感谢分享！不过现在冬天，发酵过程很漫长，出炉后面包组织不是很理想！请教一下萨姐，冬天发酵最好办法是什么？

[@LisasKitchen]

冬天发酵就是最好放在封闭的环境下，配上温度计， 我一般都在烤箱里发酵，如烤箱没有发酵功能，就开启烤箱最低温度大约几分钟，让烤箱稍微有点温度，放入一盆热水，用温度湿度计来监测。如果温度和湿度变化了， 可通过换碗热水和喷水来调整。

[@jingwenmei1841]

@@LisasKitchen 谢谢萨姐！可能我放在烤箱里发酵，温度过高，导致面团长不高，面包组织非常粗燥！

[@mikkig5930]

@@jingwenmei1841 我通常会倒一大杯水在微波炉里转3分钟，然后把盖上湿纸或口布的面团放进去，看室温，一般60-90分钟以后一般会发得很好。

[@jingwenmei1841]

@@mikkig5930 感谢感谢！之前我也是放水进去微波炉，转2-3分钟，但是我感觉发得好慢，不停地把面团拿出来，再放水进去转几分钟，这样的步骤做好多次，唯一不同我用保鲜膜包裹没有湿布，我下次试一下

[@minglinglo1077]

謝謝薩姐的分享，一定要做。 可以教我們做Mitsuwa Marketplace的有名土司嗎？

[@florences8156]

萨姐，谢谢你的好介绍。请问若做了汤种但没时间做面包，汤种是否可以放在冰箱超过十五小时。是否有时间限制最多不能放在冰箱超过几小时?

[@LisasKitchen]

可以，最好不要超过2天

[@maylanjow8126]

終於找到一個雞蛋少的配方，本人更喜歡小麥的香味兒多一些，我索性第一次發酵都在冰箱裡完成，風味兒更好😋 感謝分享😘

[@zhansuzhen2489]

请问，这款葡萄干中种吐司是不是也可以用汤种法北海道吐司那种方法来制作？

[@蔡永勝-k3d]

请问如果没有蜂蜜可不放吗

[@LisasKitchen]

可以不加

[@蔡永勝-k3d]

@@LisasKitchen thanks

[@sinyeewong7580]

请问没有朗姆酒，可以做吗？谢谢

[@LisasKitchen]

可以不加

[@lailiangoh9607]

Can i dont add milk powder?

[@LisasKitchen]

if you don't want to , just ignore the milk powder

[@fannyon9960]

太好了。老師謝謝。我也做到出鬆軟的麵包。你的教導超好

[@LisasKitchen]

不客气。

[@fannyon9960]

推薦了好多朋友。個個讚好。謝謝老師。無私的教導

[@amay8751]

請問薄膜沒有出來是不是繼續攪拌到有為止ㄋ

[@LisasKitchen]

不出膜会有很多原因，如果因为揉面过度导致面团湿黏或者面团温度升高开始发酵，就会不容易出膜。所以也不能一味地揉面等出膜，一般料理机加入黄油后7-10分钟怎么都出膜了

[@amay8751]

@@LisasKitchen 謝謝你😘

[@faisaisamorn7451]

Can I add more raisins? Such as 100 g of raisins.

[@cheongkahwai5511]

萨姐，请问: （1）1500w和550w的厨师机，是否功率越高，搅打时越快出膜? （2）或是出膜和面团的干湿度有关? （3）为何面包在烘烤过程中会回缩? 请萨姐指点。谢谢。

[@LisasKitchen]

1. 功率高搅拌出膜是快一点，但是也不同用太高速，会把面筋组织破坏 2. 面团水分含量高，出膜也会快一点 3. 麺包烘烤过程中回缩，说明面团已经发酵过度，烘烤时面筋结构拉升过度造成断裂所致。

[@cheongkahwai5511]

@@LisasKitchen 萨姐，谢谢你给予清楚的解答。我会多加注意这些细节。 萨姐，请问你是烘焙师傅吗？你的烘焙知识真丰富。👍👍👍

[@pinkmeng5961]

謝謝薩姐分享，以前看到的中種法好似好復雜，但看到薩姐的分解好似又不是那麼難哦！一定試一試，謝謝薩姐🙏

[@LisasKitchen]

有空就试试，非常松软好吃，绝对比面包房买的好吃。

[@pinkmeng5961]

@@LisasKitchen 謝謝薩姐🙏

[@vingshi1616]

请问直接室温发酵要多久直接做呢，可以不用等过夜发酵吗？谢谢

[@LisasKitchen]

可以室温发酵，发酵长短根据室温决定，一般来说20度左右大约室温发酵2-3小时

[@vingshi1616]

@@LisasKitchen 谢谢！么么哒

[@李子涵-j6y]

請問不加奶粉食譜比例需調整嗎

[@LisasKitchen]

不需要

[@nichtzoe]

請問，雞蛋液是全蛋，還是只有蛋黃呢？

[@LisasKitchen]

全蛋液

[@nichtzoe]

@@LisasKitchen 因為我看到你成份寫 雞蛋液只有25公克， 想說一顆蛋好像很難只有25公克， 所以我就只有放入蛋黃了，但是葡萄吐司還是有成功喔！超開心，第一次成功做出吐司，謝謝妳的配方跟指導，雖然等了好久，但是好吃，值得。

[@陳彩田]

你好薩姐，請問用中種法這方法面粉比例如何配對呢？例如400克高筋面粉中取多少克來做中種法呢？謝謝你

[@LisasKitchen]

这个是70%中种法，所以取出400*0.7=280克面粉来做中种，余下面粉做主面团

[@陳彩田]

我按照你的比例做出來的面包沒有你影片中的面包松軟，還沒有拉絲，放涼后很硬的我找不出哪個部就做錯了。

[@陳彩田]

謝謝你回覆

[@LisasKitchen]

@@陳彩田 揉面和发酵环节肯定都出了问题

[@陳彩田]

我做了兩次都不成功。

[@norhayatiyunos3586]

Hi lisa, just to ask, the bakers flour is the brand of the flour? Thank you🙏

[@LisasKitchen]

The bakers flour is used as bread flour in Australia. It is not a brand.

[@norhayatiyunos3586]

@@LisasKitchen okay, thank you very much👍thank for sharing too🙏

[@pinnacat]

請問如果高筋麵粉改成全麥麵粉，操作上也是一樣嗎？謝謝

[@LisasKitchen]

全部全麦面粉水量一定要增加，因为会很吸水，而且全部全麦面粉吃起来口感会比较扎实

[@pinnacat]

@@LisasKitchen 謝謝

[@stephenzzz849]

Lisa姐，我也是在澳洲，您能告诉我您用的是什么牌子的面粉吗？在Woolies和Coles能买到吗？

[@LisasKitchen]

我用的是Manildra Baker flour和Protein enriched flour 都是属于高筋面粉， 后者用来做吐司更好。 面粉在costco或者通利通用这类华人超市都有。 Woolies & coles也有bakers flour买，有两个牌子，一个Wallaby, 一个是defiance.

[@hualin5260]

没有朗姆酒能用其他酒替代吗？

[@LisasKitchen]

不加酒也可，或者用白兰地也可。

[@W34KsU638]

Красиво.Я подписалась.А какой размер формы?СпасибоЛиза.а молоко тёплое вливать или холодное?

[@LisasKitchen]

Please use the cold milk. The loaf size is 21cm x 10.5cm x 10.5cm

[@W34KsU638]

@@LisasKitchen СПАСИБО БОЛЬШОЕ

[@kekeliu1807]

跟了您的配方，越来越喜欢做吐司了，能推荐一款厨师机吗？

[@LisasKitchen]

我自己用的佳麦，kitchenaid 或者kenwood应该也还都不错

[@nichtzoe]

好棒，找時間來試試，謝謝分享

[@周子惠-g5j]

想讓奶香味更重點，可以在主麵團的牛奶換成鮮奶油嗎？

[@LisasKitchen]

可以，不过需要加入额外水，酵母要增加多一点，因为鲜奶油里面还有较多脂肪。揉面时间也会加长。如果需要奶香味浓郁，加多几克奶粉效果更好

[@符明燕]

你好, 我試用波兰种做出吐司面包非常好吃, 可是我覺得用中种法做吐司麵包, 趁热时切面包有一点酸味是這樣嗎謝謝

[@LisasKitchen]

还好，可能中种有点过度发酵了。

[@claudiahuang3222]

萨姐，请问如果不放蜂蜜可以吗

[@LisasKitchen]

可以不放，但是主面团可以多放多一点糖也可。 放蜂蜜除了增加风味，也可促进面团的发酵

[@claudiahuang3222]

@@LisasKitchen 谢谢

[@evelynngops2328]

如果以糖代替蜂蜜，糖的份量要多少？

[@鍾曉筑]

你好請問我們家孩子不能吃蜂蜜要用什麼代替蜂蜜？

[@LisasKitchen]

可以不加，或者用一半的糖替代

[@鍾曉筑]

​@@LisasKitchen 好的。謝謝您。

[@0_-EL]

可以做成全免揉面団吗

[@LisasKitchen]

那就需要长时间静置及冷藏发酵，让面筋自然形成

[@susanzheng1556]

蜂蜜可以用炼乳代替吗？

[@wanliqiuhong]

可以

[@qingshanwei3336]

萨姐，请问两个问题，我的中种把100克面粉换成全麦粉，放冰箱24小时后，取出保鲜膜有一层水蒸汽，打开摸面团表面那层皮比较干硬，是正常的吗？另外，怎么区别面团粘是水加多了还是面打过了呢？

[@LisasKitchen]

全麦粉很吸水，所以如果中种面团里的面粉全部换成全麦粉，就需要放入多一点水才行。 如果面团打过了，是可以拉扯得很长但是很粘手，如果水分多过湿是黏手但是延展性没那么强。

[@qingshanwei3336]

谢谢萨姐！

[@sophienguyen3232]

I saw one video making bread with poolish methos in your youtube channel. Poolish methos and Sponge dough method, which is better? I found out that Poolish method is easy to convert for most kinds of bread, even with mantou and Chinese buns. Please advise?

[@LisasKitchen]

Both is fine. In summer or tropical countries, I would recommend the sponge dough method as the dough temperature is being controlled.

[@vivianlee1538]

Hello Lisa, this is my first time watching .you are 👍👍, especially the whipping cream channel.learned so much.May I asked have you tried any of Tomiz flour .Thank you ❤️

[@sarasara-xs4bf]

رائع ليزا ،، احببت الفكرة ،، شكله مشهي ،، تحياتي من بغداد

[@lakthmi]

为什么最后一次faxi发酵完 扯了保鲜膜就塌下去了一小半啊？

[@cindyliew8260]

薩姐老师 我烤好表面上色美可是冷后表面皮收束就有点皱皱 是什么原因 要进烤箱前要抹蛋液吗？

[@戴伟玲]

第一次70八仙中种发酵，打好面团第一次发酵，最后发酵，不是等于三次吗？中种不是预先发酵，打好了面团直接整形的吗？

[@LisasKitchen]

其实中种面团和主面团搅拌好，可以松弛15分钟后直接整形

[@chleong6327]

如果葡萄沒有蒸過rum酒, 可以吗？

[@LisasKitchen]

可以

[@chleong6327]

@@LisasKitchen thanks!