BGM:Mesmerize by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommon...) Source: incompetech.com... Artist: incompetech.com/
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.
@tatoruso4 жыл бұрын
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!
@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!
I bow to you, Teacher! You're my favorite cooking & chemistry teacher! 😍
@simonchiu71522 жыл бұрын
謝謝小高姐,解答了困擾了我很久的問題
@nancynowitzki4 жыл бұрын
瑞斯拜小高姐我太爱你的教学视频了!!!逻辑清晰有条理,太有说服力了!
@bijunliang99584 жыл бұрын
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.
@firstnamelastname96464 жыл бұрын
Same here....
@weiyeliu19684 жыл бұрын
完全不会揉面可我却神奇地从头到尾看完了。。。。
@chuncui26004 жыл бұрын
每次看都想感叹:太厉害了!
@user-rr1ey4sv9p4 жыл бұрын
有點兒畫皮那意思。
@sbn49ajc983 жыл бұрын
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.
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.
@michellex84474 жыл бұрын
PHD in 面团 👍🏻
@silverteak4 жыл бұрын
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.
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
@Ayla_3.34 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 KZbin”). Then your food allergies will be gone one by one.
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 😆😆😆
@maxcakery4 жыл бұрын
same here
@super20684 жыл бұрын
HA HA HA
@fangwang56734 жыл бұрын
Frightened.
@user-lx1mk6mq9g4 жыл бұрын
無私的教導芸芸眾生,如果這世界上有最美麗的事物,那非小高姐莫屬了,謝謝您~
@Poonamsmartkitchen4 жыл бұрын
Very nice 👌👏
@Karen-dg1mm4 жыл бұрын
真是完美的解释,我之前不理解的小高姐都帮我拨开云雾了。谢谢小高姐
@xilingsinqueso4 жыл бұрын
大家揉面前最好让手腕活动活动。上次我揉得太猛结果第二天手腕疼死了。。
@ivyzhang74904 жыл бұрын
这么好的视频,竟然有人点👎🏻。why?why?why?🥺
@AndyMrSong3 жыл бұрын
因为有人看完视频学了100遍也学不会,为自己的智商捉急
@ivyzhang74903 жыл бұрын
@@AndyMrSong 好好笑。哈哈~
@user-oc4dy7el2e4 жыл бұрын
趕快按個讚 不然別人會知道我看不懂
@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.