Chocolate Shokupan | 巧克力 吐司
Тәжірибелік нұсқаулар және стиль
Chocolate shokupan! This is definitely a must bake for chocolate lovers. It is enriched with melted chocolate, so soft and cholatey!
Do give it a try if you love chocolate like me.
❤️ Remember to turn on subtitle by clicking "cc"
Sweet Stiff Starter
60g sourdough starter
180g high protein flour
80g water
30g sugar
Dough Ingredients
420g high protein flour
40g sugar
8g salt
15g cocoa powder
230g milk
100g whipping cream
80g Melted chocolate
40g unsalted butter
All of the sweet stiff starter
🔺請記得開啓中文字幕 （cc)
糖硬種
60克 天然酵種
180克 高筋麵粉
80克 水
30克 糖
麵糰材料
420克 高筋麵粉
40克 糖
8克 鹽
15克 可可粉
230克 牛奶
100克 鮮奶油
80克 融化巧克力
40克 無鹽黃油
全部糖硬種
❤️If you like my video, please click LIKE and 【SUBSCRIBE】 to my KZread Channel!
❤️如果喜歡我頻道,可以點贊和幫我訂閱喔！
Check out more of my recipes and videos at
查看更多我的食谱和视频
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Music used
Warming Light by Jonny Easton
Link: • Beautiful Soft Piano M... l
Пікірлер: 57
Can wait to receive your book today . Will attempt ❤❤ Thank you
谢谢老师,我做了很成功,感恩
@autumn.kitchen
5 ай бұрын
恭喜恭喜😊
I just found your Chanel and I'm in love with it! Thank you for sharing
@autumn.kitchen
6 ай бұрын
Thank you for dropping by 😊🥰
Hope there also recipe for yeast.. If no starter... Thnks
Tuyệt vời ❤❤❤
@autumn.kitchen
Жыл бұрын
Thank you
Thanks. I like but you can instruction instant yeast
Thank you for the wonderful recipe. Could you please explain the differences between Shokupan and Caramel Coconut Babka in terms of the recipe, preparation method, and final product requirements?
@autumn.kitchen
2 ай бұрын
They are just sweet dough shape and proof in loaf tin. Babka usually refer to braided dough with filling. Preparation are same, bulk proof, shape and final proof
Can substitute the sweet stiff starter in 40:40:60 ratio instead, without tge sugar.
What different using milk and whip cream, and can i use hand mixer
How to do the sour dough starter??
老师
I made this bread. It did not rise as much as yours. I prepared the Sweet Starter using the mother starter directly from the Refrigerator. It did fermented at RT for 6 hours and looked risen. I will make the Sweet Starter using starter already risen at RT. Next time.
@autumn.kitchen
8 ай бұрын
Always use active starter. Starter from fridge is hibernating and inactive. you need to refresh a few rounds before you can use it.
@margaux6890
8 ай бұрын
@@autumn.kitchen Thank You for the advice. I just made the Honey Yogurt recipe and it came out perfectly.😅
Thank you for the lovely recipe! What is the measurement for the melted chocolate? I think its missing from the description:)
@autumn.kitchen
11 ай бұрын
80g. It’s in the video
Hi! I made Brioche with your recipe and it was great! Now I’m trying to make this one, and I have question. Can I replace whipping cream with something else?
@autumn.kitchen
11 ай бұрын
Hi you may use milk to substitute the whipping cream
Hi Chiew See. Can I do the final proof in the fridge overnight ? If this is possible, do I bake it straight away from fridge into the preheated overn, or to leave on counter top for 1 hour before baking ? Please advise. Thank you.
@autumn.kitchen
Жыл бұрын
The dough won’t rise much in fridge. You still need to let it rise at RT
Como se hace la masa fermentada que tiene en el bote de tapa azul? Es el primer ingrediente que agrega en el tazón. Gracias 🙏🏼
@autumn.kitchen
Жыл бұрын
You can cultivate it from flour and water. For details process you can refer to my Instagram page highlights.
Just found your video and I love them! Have you thought of doing recipes that are gluten-free?
@autumn.kitchen
Жыл бұрын
Great idea! Will need to do some testing 😊
@pennybrackett9889
Жыл бұрын
Please let me know
老師您好:我這週第一次用糖硬種做了這吐司,糖硬種按老師作法很成功,但為何麵包體在2發時沒長到9分滿,大約只有7分滿而已,發酵時間已2小時我怕發太久會過酸所以就烤了,我的酵種都是用全麥粉做的會是這原因嗎?另外,食譜中有用到巧克力豆和奶油,過多的油質會影響到麵筋的形成嗎?謝謝
@autumn.kitchen
11 ай бұрын
2小时是一发（基发）面团只是发少少，不会双倍。后发是4-5小时。
老我是用自印尼, 请问如果没有鲜奶油/whipping cream可以用什么代替
@autumn.kitchen
5 ай бұрын
海👋🏻你好。可以用鲜奶(milk)代替whipping cream
Great job!!! Whipping cream what fat content?
@autumn.kitchen
Жыл бұрын
31-35% is fine
請問，用天然酵母，麵包有酸的味道嗎？
@autumn.kitchen
Жыл бұрын
如果酵种活跃，一般是不会酸的。
Does your SD loaf taste tangy. How to remove the tangy taste? Thk Autumn
@autumn.kitchen
Жыл бұрын
No it doesn’t taste sour. If the stater is active and strong, the bread will not taste sour
Hi I am new to your channel, someone recommended me, May I know what brand bread flour you are using? You are from sg or Malaysia ?
@autumn.kitchen
Жыл бұрын
For sweet dough you can try Pansyokunin or Prima Superior Bread Flour. I’m from Msia
@hl7508
Жыл бұрын
@@autumn.kitchen thank you, sorry I just realised this is sourdough recipe, I don’t have the starter, now can only try your instant yeast recipe
May I know the brand of your stand mixer? Thank you.
@autumn.kitchen
5 ай бұрын
I used CN mixer
请问几度烤几分钟呢？谢谢。
@autumn.kitchen
Жыл бұрын
180度40-45分钟
Buongiorno dove compra quei conteniori in plastica con il tappo blu? Grazie. 🙂
@autumn.kitchen
Жыл бұрын
Hi I bought it from Daiso Malaysia. There are a few sizes
@tina80
Жыл бұрын
@@autumn.kitchen Grazie.
Curious! Do your starter taste sour?
@autumn.kitchen
8 ай бұрын
Yes a tad of tang
Hai autumn, for sweet stiff strater can i do without sugar
@autumn.kitchen
11 ай бұрын
You can. Bread might have slight tang
Can I use instant dry yeast for this recipe?☺️
@Maison_Mochi
Жыл бұрын
If so, how many grams?😆
You didn't say what temperature you baked at or for how long!
@autumn.kitchen
Жыл бұрын
Kindly turn on the subtitle for the full details 😊