Chocolate Shokupan | 巧克力 吐司

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
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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

[@janniferolivia6215]

谢谢老师,我做了很成功,感恩

[@autumn.kitchen]

恭喜恭喜😊

[@seanemelo4315]

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

[@autumn.kitchen]

Thank you for dropping by 😊🥰

[@vivianlee1538]

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

[@nguyenbich2104]

Tuyệt vời ❤❤❤

[@autumn.kitchen]

Thank you

[@HungNguyen-bc5fe]

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

[@emiliajeow2897]

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

[@lucitapadre8791]

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

[@opposambas8642]

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

[@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

[@beenathomas8262]

How to do the sour dough starter??

[@lienvan174]

Thanks. I like but you can instruction instant yeast

[@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.😅

[@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

[@user-sz1co6uk6v]

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。

[@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

[@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

[@eugenefoodtherapy]

Great job!!! Whipping cream what fat content?

[@autumn.kitchen]

31-35% is fine

[@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

[@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。

[@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

[@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.

[@thiamfookho4200]

请问几度烤几分钟呢？谢谢。

[@autumn.kitchen]

180度40-45分钟

[@binhpham-by6ch]

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

[@autumn.kitchen]

I used CN mixer

[@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.

[@mariamhasan5408]

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

[@autumn.kitchen]

You can. Bread might have slight tang

[@nancylee8021]

Curious! Do your starter taste sour?

[@autumn.kitchen]

Yes a tad of tang

[@Maison_Mochi]

Can I use instant dry yeast for this recipe?☺️

[@Maison_Mochi]

If so, how many grams?😆

[@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 😊