袁偉豪 張寶兒｜袁偉豪自爆入咗公司雪櫃？｜夫妻夜晚有咩做？阿袁整餅 挑戰 6萬層手工酥皮牛角包 Classic Croissant VLOG｜究竟成功定係失敗？！｜張寶兒 Bowie（中文字幕）

[@ohnli3292]

袁先生好用心去做.你们夫妻喜剧情节，太好看，有吾错了

[@evawai3313]

睇到阿Ben好用心去整美味的牛角包🥐到深夜,依種內力同熱誠我做唔到就放棄,你好叻👍,最後出爐了,牛角包好靚🥐👏,成功啦💪

[@jennylau7563]

牛角麵包好靚，你們兩個都很相佩好靚袁偉豪很努力，喜歡你們的視頻🎉🎉❤❤👏👏

[@annho9937]

不覺得失敗，好欣賞Ben Ben 肯試、結杲自己認為失敗，其實已經成功，只求再完美，所以再試，結果終於真正成功了！每咬一口、都是自己認真去試的甜！好叻呀袁生，Ben Ben 🔥🔥🥰

[@leungsumyu2186]

睇得出袁生做野好認真 ，贊👍

[@WKTong]

一.忙.

[@nancyloh6676]

猫咪很可爱（宝儿抱着那只猫），另外橘猫也是可爱，阿Ben做面包有细心和很认真🤩，宝儿说话和笑容很开朗😍

[@blueshoes6500]

Bowie 以前我不了解你，了解你之后，发觉你deserve better ，希望你更爱你自己！

[@fungkiulau93]

牛角包Ok呀 😊買相都好好呀，自己整的特別好食

[@unforgettable16668]

It's ok. Don't give up,. I think you need to turn down the heat, it's too high. Not every thing is perfect the first time.

[@NganLo-rq3kx]

好喜歡他夫妻倆，看到他們好幸福🥰

[@hanminghui5771]

Me too

[@1978raymok]

有好多個麵包，可以食好多個早餐，袁先生做嘢好認真，做麵包係要有好多次嘗試先會成功，尤其是發酵麵包嗰個環節，天氣嘅濕度酵母菌多與少都係成功嘅關鍵

[@judithchui5177]

It looks good to me, just enjoy the cooking and that's alright.😁

[@guysu]

你地好sweet啊！祝福！

[@ngjohn1018]

非常好呀！試下又諗下, 又再試下，成功就會更開心！ Nice try !!

[@joyho1712]

以為係搞笑片 睇到最後莫名有點感動🥲

[@lovelyleenlins5697]

我觉的面包做得很好看的，应该好吃。最后你说了爱迪生故事，简直是画龙点睛，完美的。

[@chanjess6702]

It looks good. Dont give up. I failed many times when making buns now i can make very fluffy buns. Ga yao!

[@unclealan1224]

似模似樣！👍🏽

[@chikinso6246]

流眼淚

[@rexwong1106]

留意由你們去非洲（熱水冲凉）結識到而家結了婚，你倆很登對，性格都很好。剛加入你們視頻。最尾我見唔到有牛角包喎。我見到有叉燒包，提子包，雞尾包，椰絲包等等……但全部同一隻味。🤣

[@happy_02_]

下次一定可以成功💪🏻失敗乃成功之母🤜🤛

[@wonghoiling3170]

I still feel the croissant that Benjamin baked very yummy and tasty. 加油 Benjamin 👍👍☺☺😍😍👏👏

[@小萍-f7q]

好夫妻。👍

[@katriina621]

YAYYY 出新片

[@meiyingshek3468]

係唔應該用熱水助發酵太高温牛油會溶就係會咁樣,放入炉發酵令願耐心等都不應加熱水助發酵

[@edwardnicky]

So sweet

[@wooos1733]

新片可以发抖音、bilibili 吗，内地好多网民想睇

[@YouAreNotAlone-99]

其實喺ok個喎 之後見你整pizza都好專業

[@lojanet5092]

支持讚好👍💯😍

[@fitnesslifehk6144]

sweet couple 😊 但啲牛角包好似完全發唔起，疊埋一齊

[@ML-sn2rb]

好sweet

[@chowkaisan47]

做型後未有冷凍定型？所以瀉身，酵母太多，出油。

[@Nobodyishere999]

向麵包師傅致敬。自從失敗了幾次方包，已經放棄了。最成功就係scone🤭🤭🤭

[@Nobodyishere999]

真心覺得麵包師傅人工應該提高。

[@KWSL0520]

不算失敗，很不錯呢！繼續努力💪

[@candicesun3544]

下次調整配方做法，一定會成功的！

[@dak4553]

❤💪❤💪❤💪袁生❤❤💪❤💪

[@vickytang6822]

tell Ben to keep the yeast in freezer as yeast will “die” in heat.

[@jeffy164m.4]

Benjamin 好型！

[@celiachanchan]

天堂哥！

[@chiangreptile4160]

👍個樣都已好🥐🥐 都算成功 有75分

[@roccosun11]

That much yeast ?

[@wonderfullword123]

嫁得好人家，住豪宅，冇洗捱👍!似呂良為

[@yuenyitse9277]

原來牛角包咁難整呀？不過你哋好叻

[@MEMUIME]

點解層數係次方數 不是倍數? 😉

[@kungwk5162]

加油張生

[@雷峻-z4r]

袁偉豪👌❤️👍👌❤️👍👌❤️👍👌

[@N49Lili]

Yummy 😋

[@Hahahahaha-xh9dp]

哈哈哈哈

[@peterlai6503]

Some shape not nice but actually yummy

[@sidchan7252]

still not bad

[@janeneloke7910]

其實你個croissant得192層咋，唔係65536層😅. 正確計法是3x4^3= 192, 因為一開始兩塊面包夾住一層牛油等於3層，第一次摺4次有12層(3x4), 嗰12層再摺是12x4 =48，48層再摺四次係x4, 而不是 16^4. 一般的牛角包亦只有81層(3^4). 更正確來說，如果兩層麵包黐埋只計一層的話，傳統牛角包有 ((3x3-2)x3-2)x3-2= 55層. (摺三下有兩面黐住所以-2).但你們的牛角包因摺法不同則 ((3x4-3)x4-3)x4-3= 129層(你哋個折法有三面黐住所以-3)

[@1010Bowie]

I have no objection dear 💕😂

[@chowkaisan47]

專業法國師傅用机也做不到，6萬層？

[@mingcham5110]

❤👍

[@CHANWINGYAN100]

喵喵😸😺😽😻💕!!!!喵喵😸😺😽😻💕!!!!

[@carollam5959]

3-4g enough yeast powder

[@carollam5959]

yeast powder use a little warm water mix together is better , bread will be soft no hard

[@onkisit1597]

娶有錢老婆生活升級，日日屋企吃喝玩樂

[@virginiaip9195]

私底下比電視好睇 咩原因？ 牙佬返咗嚟？

[@manlau5528]

點解無試食睇架 失敗都要試食嗎

[@ngaukeng]

😂有邊個唔係經過失敗先成功

[@cheungkinki3460]

係咪欠咗班記者嗰個呀？？？

[@wingfive4918]

呢個男人咁仆街，最近竟然黑面鬧傳媒，不知所謂！

[@vernlee0511]

Are you a christian? I just see through your list of subs and I saw 赞美之泉 yt ofc. channel, and 777 praise and worship