Beautifully made. Love the way you handle the dough. So smooth and clean.

@autumn.kitchen

3 жыл бұрын

thanks Vincent!❤

FANTASTIC RECIPE!!! WORKED BEAUTIFULLY!!

@autumn.kitchen

Жыл бұрын

Thank you 😊

Love it !thanks for the demo & recipe!!

@autumn.kitchen

Жыл бұрын

Thank you 😊

Soft & fluffy even eggless. Definitely will bake again. Thanks for the sharing

@autumn.kitchen

2 жыл бұрын

Thank you 🙏🏻

Just made this! So soft, thank you!

@autumn.kitchen

2 жыл бұрын

Thank you for your feed back 🥰❤️

Tried your recipe. It’s really good! Thank you for sharing

@autumn.kitchen

2 жыл бұрын

Thank you 😊

Tq Autumn for your detailed recipe

@autumn.kitchen

3 жыл бұрын

Thanks Lucy 😊

Thank you for the recipe. I baked the bread today and it was soft & fluffy. Love it❤

@autumn.kitchen

3 ай бұрын

Thank you for your feedback

Beautiful shokupan...

@autumn.kitchen

3 жыл бұрын

thank you 😊❤

Thank you Autumn for the recipe. I make it almost twice a week. My family love it so much 🩵🩵🩵

@autumn.kitchen

7 ай бұрын

Aww 🥰 glad your family loves it ❤️

This bread is fantastic!

@autumn.kitchen

2 жыл бұрын

Thank you 😊

I made this yesterday and it's so good 😊, it has a good rise like yours. Ty

@autumn.kitchen

Жыл бұрын

Thank you 🥰❤️

Tks 😘

I just made this bread last week. It was so good! ❤❤❤

@autumn.kitchen

6 ай бұрын

Thanks for trying. Glad u love it ☺️

I am so excited trying this today. I wonder tho, where do I find your complete recipes? With timing for each step based on the temperature etc. I see on the notes the overall with quantities but would love to see your recipes, step by step. Right now I am looking at the video transcript but a bit of a process to look through every time :) thank you

@autumn.kitchen

Жыл бұрын

Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter till dough comes together and is strong. ➡️ Add butter gradually and knead until fully incorporated and dough achieves window pane. ➡️ Bulk proof the dough for 2hrs at 28C ➡️ Punch down dough and divide into 6 equal portions ➡️ Shape the dough ➡️ Place into the greased tin (10x10x20cm) for final proof, 3.5-4hr at 28C. ➡️ Bake at 170-180C for 40-45mins

谢谢分享

@autumn.kitchen

3 жыл бұрын

🤗

Thank you, Autumn. I’ve baked this super-soft and flavorful milk bread a couple of times and love it❤ A few questions though, how to avoid big bubbles on the surface while baking? And what’s your view of vital gluten?

@autumn.kitchen

Жыл бұрын

Try to degas it while shaping. Also over proof dough tends to have bubble stuff the top. I don’t see the need to use viral gluten with normal 11-12% protein bread flour

老師:請教一下我想做這個麵包蛋食譜中糖硬種的隔夜比例，可以在27-28摄氏下耐大約7-8小時候再從中取出150g來做嗎?這樣糖硬種的隔夜比例會多出來的就丟棄嗎?糖硬種中的60g天然酵種 也是餵養2-3次才能用?

👏👏👏👏👏👏 maravilha de Jesus, que o Senhor te abençoe. Mãos abençoadas

@autumn.kitchen

3 жыл бұрын

Thank you 😊

It’s so soft. Amazing! What degree do you bake at? How long did it take to bake breads?

@autumn.kitchen

2 жыл бұрын

you can bake at 170-180C for 35-40mins depending on your oven. Kindly turn on the subtitle for full details

Great recipe. Can I find out usually how long do you cool the bread before cutting it?

@autumn.kitchen

2 жыл бұрын

2hr. If overnight is even better

Thank you for your video. May I ask how to make the starter do you need to use the strong bread flour?!

@autumn.kitchen

2 жыл бұрын

Hi you can refer this video for cultivating starter from scratch kzread.info/dash/bejne/n2qkqc2Ipb3Uos4.html

I tried this recipe today and it was really successful. My starter was very active, so the dough fermented quite quickly. The final product was the best shokupan I ever had in my life (really good flavour, just a tiny hint of acidity but barely noticeable). I'm definitely making this recipe again. Sourdough is so much better than yeast-based bread. Next time I'm going to try baking the loaf with the lid on, to make a rectangular bread. I can't wait to try some of your other recipes.

@autumn.kitchen

2 жыл бұрын

Sounds great! Enjoy! 😉

@amatullah5474

10 ай бұрын

​@@autumn.kitchenhow to make starter?

Look good. Can you tell me 150gr starter, mean with 1:1:1 until double? I feel sour when make bread and dont know why. Thank you.

@autumn.kitchen

2 жыл бұрын

It is liquid starter (100% hydration). You can prepare with 1:1:1 or 1:2:2 for that 150g. Double is not good enough. My liquid starter peak at 3.5x. Try feed and refresh your starter few times to make it active and strong.

Always enjoyed watching your video, the way you handle the dough, so clean! I tried this recipe today, the dough does not rise as much in the oven and when cooling down after baking, the side sink on slightly. Did i over proof the dough?

@autumn.kitchen

2 жыл бұрын

Bread sink in or shrink could be due to underbake or overproof

@annyeonghaseyo986

2 жыл бұрын

@@autumn.kitchen thank you very much sifu🙏 . The texture of bread is very nice, love it. Will try again next week. What can be the possible reason of bread not rising in oven? Sorry for asking more questions 🙇

it's always so relaxing to watch your videos. is this bread must use butter? or can I replace with olive oil? will it be same texture? thank you

@autumn.kitchen

Жыл бұрын

You can use 30g olive oil

@waty861

Жыл бұрын

thank you I will try using olive oil

I made this and is super nice. Many thanks for the recipe. However could I ask if I want to maintain a sweet stiff starter do I have to feed it in 1:1:1 ratio everyday or only before i bake? Is sugar required?

@autumn.kitchen

2 жыл бұрын

Preferably do not maintain sweet starter. Build once and use in recipe. Maintain a liquid starter is good enough

@artofcolumbo

2 жыл бұрын

@@autumn.kitchenOIC thanks for the prompt reply. What about keeping remaining sweet stiff starter in fridge as a pasta madre?

@autumn.kitchen

2 жыл бұрын

It will looses the strength over the time.

Autumn can i use honey instead😊

I hv tried n love it very much. If I want to add wholemeal flour, what is the proportion with the HP flour?

@autumn.kitchen

2 жыл бұрын

thank you so much

@autumn.kitchen

2 жыл бұрын

you can add 10-20%

how do you get the dough out of the glass bowl so clean? mine ALWYS stick to the bowl and then it becomes a clumpy mess 😰 then i can't get it to stay smooth becasue i have to dig it out of the bowl

thank you so much for this very detailed video. I already made your Katzoomi bread without a mixer and it went very well. i am doing this bread today. i am just wondering how is this recipe different from the katzoomi? i noticed you didn't make a preferment for this? is there a reason why? thank you .

@autumn.kitchen

2 жыл бұрын

This recipe use sweet stiff starter while Katzoomi use sweet liquid starter. Both works just different method. 😊

@jocelynco1624

2 жыл бұрын

@@autumn.kitchen thank you for your prompt reply to my query all the time. i really appreciate it. I did you Eggless 101 and it is the best recipe out of 4 I have tried.

@autumn.kitchen

2 жыл бұрын

I’m very happy to know that. Thanks for trying out and letting me know

This recipe contains a lot of milk. If your room temperature is high (28C or above) and your starter strength is unable to complete second proof quickly in 2-3 hours, you are essentially making yoghurt, which is of course sour .

@autumn.kitchen

2 жыл бұрын

Bread that is bake with not strong and active starter will cause sourness due to long fermentation. You can read up how the sweet starter works. It is by introducing the osmotic stress with the form of sugar to limit the bacteria cell generation, hence reducing the sourness. This is able to do with high population of microbial, that is why you need strong and active starter to build sweet starter. Check out master baker Ian Lowe's research of sweet starter.

謝謝您的分享，請問您用Unox烤吐司的時候，有開蒸汽嗎？會使用擋風板嗎？

@autumn.kitchen

Жыл бұрын

我没用蒸汽。是可以用的，你可以试试

老師您好，請問您用的攪拌機是小林攪拌機嗎？您在攪麵團時要攪到出筋都是用幾速呢？感謝您

@autumn.kitchen

2 жыл бұрын

我的搅拌机不是小林。我的是CN搅拌机，通常只用一号速度

I made this dough once, the loaf pan was too small so it took the shape of a muffin or a mushroom but oh my goodness my family devoured it, it was delicious! Now I'm making it again, I got a proper pan and we'll see how it goes. One question though, does the milk need to be a room temperature? Thanks!

@autumn.kitchen

10 ай бұрын

I use cold milk from fridge (as I live in tropic where room temp is 30C). But if you are living at a very cold place where dough after mixed is too cold, then u may want to use room temp milk.

Amazing! Could you please make hand mix way someday? 🙏🏻

@aviationchannel6204

2 жыл бұрын

I hand kneaded this dough and the bread came out perfect. Just knead until it comes together and gains some elasticity, add butter, and knead until the dough reaches windowpane. You may have to rest the dough for about 5 mins during kneading to relax the gluten. Total kneading for me took about 15-20 mins including rest time.

老師您好:食補中提到***糖硬種的隔夜比例***,這次製作糖硬種的前置作業嗎?製作天然酵種的麵包通常二發都要到3~3.5小時?我做老師天然酵種的做吐司時,麵包烤完吐司上方都會稍微凹陷這是正常的嗎?不好意思問題有點多,請老師幫忙解惑,謝謝

@autumn.kitchen

8 ай бұрын

是的，需先制作糖硬种才能做面团。二发可以是4-6小时，看个人酵种活跃度。吐司凹塌可能是烘烤不够熟也可能是过发。

Hi there, awesome video! My question is, I dont see any shokupan, Is it not when ypu add flour to varm water, cool it down, and use it together with stiff starter???🤔😳 Am I wrong in this asumption?. Just asking!? Love your videos!. I have been baking sourdough breads for a long time now, but I still learn so much,lately it is about Asien breads. I once was in a Chinese Restaurant in Hawaii, and they served steamed buns with the meal, I was gobsmacked, I had never seen or tried that type of bread before, and now many years later I find out about shokupan and the Chinese version, called tze thong, (sorry for misspelling)!! But I want to bake real sourdough speltflour sourdough Shokupan. I hoped you had made such a video, But I guess not. So now I will put my own recipe together, and try to succede in my goal! Greetings from Denmark 🇩🇰👍😀

@BenChengnz

4 ай бұрын

I think you mix up Tangzhong with shokupan. shokupan means japanese milk bread.

Autumn, do you make the fresh levain in a glass jar or plastic is ok? Also how do you store away the starter in fridge?

@autumn.kitchen

18 күн бұрын

When I start cultivating i use glass jar. Over years I have been maintaining it in plastic jar

This looks great! How high is the protein content of the flour?

@autumn.kitchen

2 жыл бұрын

I use 12% protein flour

@thebackpackergirl

2 жыл бұрын

Thank you!

If using overnight sweet stiff starter, do we need to adjust the main dough ingredients quantity accordingly? Thx 🙏

@autumn.kitchen

2 жыл бұрын

No need

@michellecheng9485

2 жыл бұрын

@@autumn.kitchen Thx so much for the prompt reply 🙏

请问老师，最后发酵是在室温多少小时。如果进冰箱过夜可以吗？

@autumn.kitchen

3 жыл бұрын

室温差不多3-3.5小时。进冰箱后面团没有室温发酵的理想。

老師您好，如果想要加蛋也可以嗎是不是水分要調整少一點呢？謝謝

@autumn.kitchen

2 жыл бұрын

如果加一粒蛋，就去掉50-55克牛奶

老师，天然酵种的吐司，一发需要跟速发酵母的一样两倍大按下无回弹吗？

@autumn.kitchen

2 жыл бұрын

我的一發大約兩小時，不會去到像速酵的兩倍。麵團只是比較蓬鬆而已。

请问，我刚好有 black bear 粉，适合做这个生土司吗？这样就不需要特地又去买日本粉了 😅

@autumn.kitchen

2 жыл бұрын

是的，可以，但是black bear会比较吸水，可以调整水份。

Hi, maybe I missed this, how long does it take for the sweet starter with 150 started to get tripled? I wanna make this, but still learning the time to prepare the starter.

@autumn.kitchen

8 ай бұрын

The 1:1 ratio sweet stiff starter usually takes about 5hr to peak. While 1:3 ratio will take 7-8hrs

How much g Protein has your flour per 100g? Thank you! :) I never get the Window Pane... Still it comes out good,but not perfect

@autumn.kitchen

2 жыл бұрын

About 12% 😊

你好！ 我做了2次 酸種是發到3倍的 麵粉是日本的，有12% 第一次用有中種的視頻，中種發不起 第二次用這個視頻，糖酸種發起了，攪拌完第一發就發不起，！ 想問下會不會奶，淡奶油岀問題？我直接冰霜拿出來就用，要不要等回溫才用？

@autumn.kitchen

Жыл бұрын

冷牛奶和奶油没问题的。一发两小时不会发到双倍大的哦，面团只是微微蓬发，就可以整型了。

@sukiwong010209

Жыл бұрын

@@autumn.kitchen 好的，謝謝你，我會再嘗試☺️☺️

May I know how long do you preheat your oven and at what temperature? The same for the katzoomi bread? Is it possible to make this bread without a mixer?

@autumn.kitchen

3 жыл бұрын

yes same like katzoomi, just preheat to 180C, bake at 180C 35-40mins, You can hand mix the dough, just need a little more patient to do it

@darlclaire

3 жыл бұрын

@@autumn.kitchen preheat for 30 minutes?

@autumn.kitchen

3 жыл бұрын

@@darlclaire you dont need extensive preheating, just preheat until your oven reach 180C. My oven took about 10mins.

@darlclaire

2 жыл бұрын

@@autumn.kitchen I finally tried this recipe. Forgot about the first rise yesterday evening and shaped it right away after mixing the dough. Placed into the fridge overnight and thinking it is gonna be sour and dense. I took it out from fridge this morning and let it sit on the bench for 2 hours before baking. Luckily bread still turned out soft with very mild sour taste. Thanks Chiew See. It is a very forgiving recipe.

I made this bread three times and three times it turned out very sour!!! The first time my starter was tripled (1 + 2) at 23°С overnight, and the second time - quadrupled (1 + 3) at 23°С overnight. The first proof took 2.5 hours at 29° C, and the final proof took longer - 9 hours at 29° C for the dough to rise enough to bake. I only keep my liquid starter at room temperature at 23° C and I never put it in the fridge. I feed it 2 times a day, regularly (1: 5: 5 or 1: 6: 6). How much must the sweet starter have grown to be accurate for use in the dough: 1 + 2 or 1 + 3? The same is with "No sour sandwich loaf" - it turn sour, too. Some guidelines, tips, suggestions on how to avoid this sourness? Thank you!

@autumn.kitchen

2 жыл бұрын

9hr proofing at 29C seems extremely long. Perhaps your starter not strong to take the osmotic stress from sugar. You can skip the sugar in the sweet stiff starter and see

@madmaxbent

2 жыл бұрын

@@autumn.kitchen, thank you. I'll try. I often get sour enriched breads (with egg, milk). I think my starter is strong because I feed twice a day in a ratio of 1: 5: 5 or 1: 6: 6 at 23/24°C so that it can last 12 hours until the next feeding. If I feed it 1: 4: 4 after 12 hours I find it falling. From this I judge that my starter is strong, but I may be wrong. My starter is 3 years old. Does this sourness in this kind of bread from lactic or acetic acid occur?

Thank you for the recipe. It turn out great. I made my Sweet Stiff starter a day before (normal recipe) and when it almost peak I put it in the fridge to use the next day, will this make my bread more sour than if I make the Sweet stiff starter on the same day?

@autumn.kitchen

8 күн бұрын

Yes but not very significant depending on how active your starter is. A room temp starter is always more active and shall be able to yield a lesser sour bread

@noonw.9173

8 күн бұрын

@@autumn.kitchen thank you for the reply. Love the recipe, it's delicious 😍

hi, can i shaped and put it in the ref to proof overnight>?

@autumn.kitchen

2 жыл бұрын

Yes. Bring out to continue proofing next day

So everything is at room temperature. May I know how long did the whole process take and at what temperature was the whole process done . Secondly there is no folding at all right ? Thank you so much.

@autumn.kitchen

2 жыл бұрын

Yes no folding if dough is mixed sufficiently and achieve window pane. From mixing to baking probably 4-5hours.

@MitaRajeshTolia

2 жыл бұрын

@@autumn.kitchen Thank you so much . Will try and revert .

I wanted to make this. I mixed the stiff sweet starter, according to the ingredients you wrote, but it looks like yours is less than what I have made. I followed to the T. So, what are really the correct ingredients of the sweet stiff starter?

@autumn.kitchen

6 ай бұрын

Less than what you made? Do you use sourdough starter to build the sweet stiff starter?

Thank you for the video! May i ask what stand mixer do you use? My hands v tired from hand mixing hahaha >.

@autumn.kitchen

2 жыл бұрын

the brand is CN, taiwanese mixer

@santosibuvaneswarran1455

2 жыл бұрын

@@autumn.kitchen Thank you!! ◡̈

昨天试做,两小时一发很理,整形后二发三小时了也不成功,浪费了食材超级失落 请问一发和二发后有否影响烤出来成品的组织和味道呢？

@autumn.kitchen

2 жыл бұрын

是酵种不活躍嗎？

can i add eggs and reduce the amount of milk?

@autumn.kitchen

2 жыл бұрын

Yes you can.

請問可以將牛奶換成其他植物奶或水嗎？謝謝您的解答！

@autumn.kitchen

6 ай бұрын

可以。用任何植物奶都行

Wondering what is the difference between this eggless 101 recipe and Katzoomi considering they are both Sourdough Shokupan.

@autumn.kitchen

2 жыл бұрын

Katzoomi use whipping cream and liquid sweet starter. This eggless use sweet stiff starter

老师，请问你用什么牌子高筋面粉呢？

@autumn.kitchen

2 жыл бұрын

沒有固定的牌子。但是吐司通常會用日本高筋麵粉

Hi, I can make it half recipe right, to bake only 1 loaf. Thanks!

@autumn.kitchen

2 жыл бұрын

yes you can 😉

@cupcakesWhale

2 жыл бұрын

@@autumn.kitchen thank you so much! It tasted amazing!!

Made this bread today. Very soft and fluffy. Unfortunately when final proof, the dough touches the cover of the pan. Appearance distorted. 😅

@autumn.kitchen

2 жыл бұрын

Oops 😬 nevertheless it must be still yummy

您好，請問我的酵種比例是以1:1.2（水1+粉1.2）餵養，這樣糖硬種的比例需要變動嗎？謝謝

@autumn.kitchen

Жыл бұрын

不需要，面团水分按照你的面粉自个调整。

@user-dp1mi3pf7f

Жыл бұрын

@@autumn.kitchen 非常謝謝您～～

Hi Autumn! I would like to ask if it’s normal to have sticky dough after mixing all the ingredients? And also after the first proofing (it sticks to my rolling pin when I am rolling it). Thank you!!

@autumn.kitchen

2 жыл бұрын

No it’s not normal. If you see my video dough when done kneading is smooth and not sticky. You may have over kneaded the dough until gluten broken down. Check the dough a few times during kneading to see when to stop.

@kaheng3062

2 жыл бұрын

@@autumn.kitchen Hi Autumn, I have another question on how do you maintain 28°C for proofing because I have room temperature of 30°C and above.

@autumn.kitchen

2 жыл бұрын

@@kaheng3062 sometimes i proof at 29-30C too, my kitchen temp vary

@ayla9679

2 жыл бұрын

If your dough exceeds 29C at end of kneading, that will turn the dough to sticky dough. If below 29C, potentially insufficient kneading or over-kneaded dough.

@kaheng3062

2 жыл бұрын

@@autumn.kitchen thank you so much for your kind reply Autumn! 😊

Hi, after shaping may I proof the dough in the fridge overnight instead of outside?

@autumn.kitchen

23 күн бұрын

You can chill in fridge over night but it won’t rise much. Next day bring out and continue

@trangcao2658

23 күн бұрын

@@autumn.kitchen thank you 🤗

Hi, if I want the starter to triple for 12 hours, what's the best ratio?

@autumn.kitchen

2 жыл бұрын

You can either do higher ratio which I have not done that before, alternatively use 1:3:3 with cooler temp

@christinaabigail2456

2 жыл бұрын

Thank you! I'll probably try going up a bit say, 1:5:5 ? Is the 1:3:3 ratio for starter:flour:water ? What about the sugar?

@autumn.kitchen

2 жыл бұрын

Yes starter:flour:water, sugar about 15-20% of flour added

May I ask what kind of unsalted butter you use? Can I have the company name please?

@autumn.kitchen

2 жыл бұрын

You can use any brand, usually I get what I can reach , SCS, golden churn, etc

@lehoanganh9574

2 жыл бұрын

thank you . I would love to look forward to your new videos.😍🤩

Whats your recipe for eggwash?

@autumn.kitchen

2 жыл бұрын

Just a whole egg added with a bit of milk

I've been sharing the link to new friends who ask. Is that ok? Tq

@autumn.kitchen

2 жыл бұрын

Absolutely alright! 😊. Thanks for sharing it 😉

請問如直接加酸種的方法跟糖硬種有什麼分別?

@autumn.kitchen

2 жыл бұрын

成品酸度。糖硬种可以帮助减少甚至去除酸度。

@dejavumeh1400

2 жыл бұрын

@@autumn.kitchen 是的！我跟這食譜做了 真的一點點的酸味也沒有！！👏🏻好好吃啊。謝謝老師🥰

@autumn.kitchen

2 жыл бұрын

謝謝你啊！

Mine doesn't rise 😢

Tried to bake this bread today,but it didn't rise much😭It did rise to 90% at the second fermentation，but once I pop it into oven it didn't rise much,it maintain the same,may I know what cause that?

@autumn.kitchen

2 жыл бұрын

likely your starter not active and strong enough

@yuanyuannsoh639

2 жыл бұрын

@@autumn.kitchen Thank you Autumn,I will try it one more time🙆This is my first sourdough loaf,just want to let you know although it didn't rise much,the bread turn out to be soft and abit chewy,exactly what i am looking for in a white bread❤️Can't wait to try out another recipe of your,thank you for this wonderful recipe🙆

@autumn.kitchen

2 жыл бұрын

Thank you for your feedback 😊

請問有起種的視頻教程嗎？

@autumn.kitchen

2 жыл бұрын

kzread.info/dash/bejne/e6iMw66OgdHOgqQ.html

What is the first proof? Until double? How long is resting time after preshape etc? I need clearer instructions.

@autumn.kitchen

2 жыл бұрын

Try to turn on the subtitle (cc), bulk proof was 2hrs at 28C (watch at 5.30)

Hi Autumn, my sweet starter tripled in 4hrs, 1st proof is 2.5hrs, 2nd proof took longer, about 4hrs. the bread turn out sour. what should i do?

@autumn.kitchen

Жыл бұрын

There are two ways to deal with it. Strengthen your liquid starter. If your liquid starter is very strong, then you can consider to increase the sugar in the sweet stiff starter. It will give more osmotic stress to the bacteria and limit the acid accumulation.

師傅今天我按照你的比例去做但做不到你的面包甘大，請問你的模具是什麼尺寸？麻煩你回覆。thanks

@autumn.kitchen

3 ай бұрын

20x10x10cm

@yinyanwong5803

3 ай бұрын

@@autumn.kitchen Thanks

I tried this dough yesterday and after proofing overnight in the fridge, the dough was too sticky to work with. I could not shape it into rolls. I just left it in a round blob and baked it as is. The texture was perfect.

@autumn.kitchen

2 жыл бұрын

you need high protein flour with proper kneading to achieve non sticky dough with window pane

@Roseycheeks86

2 жыл бұрын

@@autumn.kitchen what speed should i use on the kitchen aid?

@autumn.kitchen

2 жыл бұрын

@@Roseycheeks86 not sure about kitchen aid, my mixer only run at low speed.

@Roseycheeks86

2 жыл бұрын

@@autumn.kitchen thank you

視頻沒有說明發酵主麵團第一&二發酵時間，中間靜止麵團時間，為何?

@autumn.kitchen

2 жыл бұрын

不好意思，應該是字幕系統出了問題。讓我檢查一下

@autumn.kitchen

2 жыл бұрын

刚刚把字幕加上去了。请开启字幕 （cc)

Do you mind sharing the brand of flour you use?

@autumn.kitchen

Жыл бұрын

For sweet dough usually I use Pansyokunin

@gj-yeh702

Жыл бұрын

@@autumn.kitchen Thanks!

I made it yesterday. It’s sour. How can I get rid of the sour taste. It took 6 hours for final proof at room temperature. Is it because final proof was too long?

@autumn.kitchen

2 жыл бұрын

Is your starter strong and active?

@elyseng7106

2 жыл бұрын

@@autumn.kitchen yes I refresh it twice before making stiff starter but it is also winter here at the moment so maybe that is the factor.

@jadechianwong733

2 жыл бұрын

Mine is also sour eventhough my starter is active. Wonder how to rectify this…

@autumn.kitchen

2 жыл бұрын

@@jadechianwong733 this is sweet stiff starter recipe. you can try sweet liquid starter recipe (my 101 no sour recipe) posted in my Instagram on 15/6/2020

Can I shape this dough into bun instead of loaf?

@autumn.kitchen

2 жыл бұрын

Yes

@56885355

2 жыл бұрын

Tried with loaf and Buns. So soft and fluffy. Thanks @Autumn Kitchen 👍

@autumn.kitchen

2 жыл бұрын

@@56885355 that sounds so great!

@annabondaruk3167

2 жыл бұрын

How would you shape for buns? Want to try Hamburger buns with this recipe

请问可以把牛油换成avocado oil 吗？

@autumn.kitchen

Жыл бұрын

可以，不要一次性加，慢慢加

@autumn.kitchen

Жыл бұрын

可以，不要一次性加，慢慢加

@chuayokekiau3534

Жыл бұрын

分量一样是50克吗？

老师，我是初学者，我可以问一下，面团的糖份是否可以减呢

@autumn.kitchen

16 күн бұрын

可以

@jojoha428

16 күн бұрын

@@autumn.kitchen 谢谢你的回复，再请教一下，糖硬种放到三倍大，可能需要7-8个小时，请问有没有说不能放室温超过多少个小时吗

請問主麵團的糖粉量可以減小嗎？

@autumn.kitchen

3 жыл бұрын

可以的😊

So you can make shokupan without eggs? So if I'm out of eggs I can make it. Cool! 😊

@autumn.kitchen

2 жыл бұрын

Yes 😄💪🏻

I've tried this recipe twice and was not very successful 😢 my starter is very active and used sss when it tripled. After a successful window pane stage, I can't get it to proof until double.. I've let it proof for 4 hrs at 26-7c and it only rises about 25% and of course the second rise is also the same issue.. I'm not sure what I could be doing wrong... could it be still be an issue with the starter?

@autumn.kitchen

Жыл бұрын

First proof only needs 2hr, the dough does not need to be double, it is only a little rise.

Hi Autumn! At which stage should I add inclusions?

@autumn.kitchen

8 ай бұрын

After dough kneaded to window pane, you can add inclusion and mix at lowest speed for 1 min just to blend it in

请问做出来会酸吗

@autumn.kitchen

3 жыл бұрын

不會。你要確保酵母足夠活躍。

@silingliu2317

3 жыл бұрын

@@autumn.kitchen 老师还有个问题请教一下，如果做平盖的吐司高粉的量要减少多少？

@silingliu2317

3 жыл бұрын

@@autumn.kitchen 还有个问题你的甜种发酵多久到一倍大🙏

@autumn.kitchen

3 жыл бұрын

@@silingliu2317 平盖的吐司麵糰重量大約550克。整個食譜減少8-10%左右吧。

@autumn.kitchen

3 жыл бұрын

@@silingliu2317 我的糖硬種的視頻有顯示發酵的摄影缩时。你可以參考。

What is mean by 1 : 1 : 1

@autumn.kitchen

2 жыл бұрын

The refreshment/feeding ratio, Starter : flour : water

@angelachew5572

2 жыл бұрын

@@autumn.kitchen thank you so much for your prompt reply. Can I have your recipe for making starter. Thank you in advance

老师，我的面包有点酸。请问那里出问题了。谢谢🙏🏻

@autumn.kitchen

2 жыл бұрын

酵種不夠活躍

@jasminethiang8430

2 жыл бұрын

@@autumn.kitchen 谢谢老师

@suewenlim4096

2 жыл бұрын

那请问老师，有什么办法可以让starter 更加active?

为什么拉不出摸呢？

@autumn.kitchen

Жыл бұрын

搅打面团的问题吧？

Why you dont put an egg? cuz i see alot of brioche recipes they put egg

@autumn.kitchen

Жыл бұрын

This is not brioche. This bread is mainly for people who doesn’t take egg.

这个可以先整形、一发之后就烤吗？

@autumn.kitchen

2 жыл бұрын

可以

@niciunitec

2 жыл бұрын

@@autumn.kitchen 谢谢

@niciunitec

2 жыл бұрын

我调整了时间，完成了2次醒发，整体出来的效果和味道比我想象的好。但不知道为什么，不像老师的那么绵密，没有拉丝的感觉。我的面粉蛋白质含量11.5% 🙁 目前只能买到这种面粉。谢谢

@autumn.kitchen

2 жыл бұрын

會不會過發？

@niciunitec

2 жыл бұрын

@@autumn.kitchen 哦 也有可能，我还要再多试几次。谢谢

Can I add inclusions in this recipe ? And also can I half the recipe to make only 1 loaf ?

Can I add inclusions in this recipe ? And also can I half the recipe to make only 1 loaf ?

@autumn.kitchen

Жыл бұрын

Yes you can add inclusions. Half recipe make one loaf, just half everything