Chocolate Shokupan | 巧克力 吐司

[@露那姐妹]

這個影片看了快一年 昨天終於照著配方做了一次 烤出來完全一樣 超漂亮超完美的巧克力吐司 吐司柔軟 土司邊像生吐司一樣薄 😂家人超愛 太開心了❤ 只是台灣現在的溫度讓我最終發酵等了6個半小時才能烤製 出爐冷卻後吃起來酸味明顯 室溫隔夜再吃 酸味明顯降低超多 巧克力味超濃 真是太好了❤很喜歡妳的影片 之前做過裂紋巧克力麵包也超美超好吃 完美復刻❤謝謝妳的用心 讓觀看的人手藝越來越好 thank you so much❤新的一年繼續復刻其它完美的麵包😊

[@kikekike4336]

我做了，很好吃，谢谢❤

[@vivianlee1538]

Can wait to receive your book today . Will attempt ❤❤ Thank you

[@lucitapadre8791]

Hope there also recipe for yeast.. If no starter... Thnks

[@janniferolivia6215]

谢谢老师,我做了很成功,感恩

[@autumn.kitchen]

恭喜恭喜😊

[@HungChon-94]

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]

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

[@lienvan174]

Thanks. I like but you can instruction instant yeast

[@emiliajeow2897]

Can substitute the sweet stiff starter in 40:40:60 ratio instead, without tge sugar.

[@nguyenbich2104]

Tuyệt vời ❤❤❤

[@autumn.kitchen]

Thank you

[@opposambas8642]

What different using milk and whip cream, and can i use hand mixer

[@seanemelo4315]

I just found your Chanel and I'm in love with it! Thank you for sharing

[@autumn.kitchen]

Thank you for dropping by 😊🥰

[@eugenefoodtherapy]

Great job!!! Whipping cream what fat content?

[@autumn.kitchen]

31-35% is fine

[@pennybrackett9889]

Just found your video and I love them! Have you thought of doing recipes that are gluten-free?

[@autumn.kitchen]

Great idea! Will need to do some testing 😊

[@pennybrackett9889]

Please let me know

[@beenathomas8262]

How to do the sour dough starter??

[@sunkyoungaizenstros6404]

Thank you for the lovely recipe! What is the measurement for the melted chocolate? I think its missing from the description:)

[@autumn.kitchen]

80g. It’s in the video

[@janniferolivia6215]

老师

[@monicalum2788]

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]

The dough won’t rise much in fridge. You still need to let it rise at RT

[@noraronquillo3635]

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]

You can cultivate it from flour and water. For details process you can refer to my Instagram page highlights.

[@binhpham-by6ch]

May I know the brand of your stand mixer? Thank you.

[@autumn.kitchen]

I used CN mixer

[@thiamfookho4200]

请问几度烤几分钟呢？谢谢。

[@autumn.kitchen]

180度40-45分钟

[@shiveringpiglet2577]

请问老师 后发可以利用烤箱发酵功能 37度发酵 缩短后发时间吗？还有就是 最后刷上的蛋液 是全蛋 还是蛋清？祝老师 圣诞快乐 🎄

[@autumn.kitchen]

可以的。全蛋

[@shiveringpiglet2577]

谢谢老师！🪻

[@Tina80]

Buongiorno dove compra quei conteniori in plastica con il tappo blu? Grazie. 🙂

[@autumn.kitchen]

Hi I bought it from Daiso Malaysia. There are a few sizes

[@Tina80]

@@autumn.kitchen Grazie.

[@emiliajeow2897]

Does your SD loaf taste tangy. How to remove the tangy taste? Thk Autumn

[@autumn.kitchen]

No it doesn’t taste sour. If the stater is active and strong, the bread will not taste sour

[@nancylee8021]

Curious! Do your starter taste sour?

[@autumn.kitchen]

Yes a tad of tang

[@zuleykhamammadova7669]

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]

Hi you may use milk to substitute the whipping cream

[@janniferolivia6215]

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]

海👋🏻你好。可以用鲜奶(milk)代替whipping cream

[@hl7508]

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]

For sweet dough you can try Pansyokunin or Prima Superior Bread Flour. I’m from Msia

[@hl7508]

@@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

[@黃麗萍-v1r]

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]

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。

[@mariamhasan5408]

Hai autumn, for sweet stiff strater can i do without sugar

[@autumn.kitchen]

You can. Bread might have slight tang

[@yennataoen4459]

請問，用天然酵母，麵包有酸的味道嗎？

[@autumn.kitchen]

如果酵种活跃，一般是不会酸的。

[@margaux6890]

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]

Always use active starter. Starter from fridge is hibernating and inactive. you need to refresh a few rounds before you can use it.

[@margaux6890]

@@autumn.kitchen Thank You for the advice. I just made the Honey Yogurt recipe and it came out perfectly.😅

[@gatn71]

You didn't say what temperature you baked at or for how long!

[@autumn.kitchen]

Kindly turn on the subtitle for the full details 😊