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@faidd18: Bagus bnget, bb cream andalan, satset langsung jalan💋

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Ciwip✨
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Tuesday 10 November 2026 14:39:20 GMT
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How to Make Authentic Japanese Cracked British Bread Iイギリスパンの作り方 Discover how to make authentic Japanese Cracked British Bread (イギリスパン) using the poolish method, known for creating a soft, fluffy interior and a beautifully cracked crust. This recipe is unique—no eggs or sugar are used, making it a simple, delicious loaf perfect for breakfast or sandwiches. Follow along to achieve the perfect texture and flavour at home! Recipe: Poolish Water 105ml - (If it is a warm day, then just use room temperature water , otherwise, if it's a cold day, you should use lukewarm water)　 Instant Yeast 1g Bread flour 105g Main dough Water 145ml - (If it is a warm day, then just use room temperature water , otherwise, if it's a cold day, you should use lukewarm water)　 Malt Extract 2g All Poolish Instant Yeast 2g Bread flour 245g Salt 7g Unsalted Butter 18g Baking 210°C bake for 20 minutes with steam Remove steam, bake another 10 minutes Note: 1. Room temperature 26-28°C 2. Finger test :Gently press your finger into the dough about 1-2 cm deep. If the indentation springs back slowly and partially, the dough is ready for its first rise. The full video is on my YouTube channel: https://youtu.be/_fnDX2way44?si=4i2YTin0GyVEE3OQ #パンレシピ #クラック食パン #breadrecipe #japanesebread #loafbread #poolishbread
How to Make Authentic Japanese Cracked British Bread Iイギリスパンの作り方 Discover how to make authentic Japanese Cracked British Bread (イギリスパン) using the poolish method, known for creating a soft, fluffy interior and a beautifully cracked crust. This recipe is unique—no eggs or sugar are used, making it a simple, delicious loaf perfect for breakfast or sandwiches. Follow along to achieve the perfect texture and flavour at home! Recipe: Poolish Water 105ml - (If it is a warm day, then just use room temperature water , otherwise, if it's a cold day, you should use lukewarm water)　 Instant Yeast 1g Bread flour 105g Main dough Water 145ml - (If it is a warm day, then just use room temperature water , otherwise, if it's a cold day, you should use lukewarm water)　 Malt Extract 2g All Poolish Instant Yeast 2g Bread flour 245g Salt 7g Unsalted Butter 18g Baking 210°C bake for 20 minutes with steam Remove steam, bake another 10 minutes Note: 1. Room temperature 26-28°C 2. Finger test :Gently press your finger into the dough about 1-2 cm deep. If the indentation springs back slowly and partially, the dough is ready for its first rise. The full video is on my YouTube channel: https://youtu.be/_fnDX2way44?si=4i2YTin0GyVEE3OQ #パンレシピ #クラック食パン #breadrecipe #japanesebread #loafbread #poolishbread
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