Souffle Cheese Bun | 舒芙蕾奶酪雪麵包

[@enndeejay]

Just completed this recipe. Came out AMAZING. I wish I could post pictures here to show you. They're absolutely gorgeous. Thank you for sharing.

[@yapcheeloong3703]

成功了，好好吃，软绵绵的❤孩子们都很爱…老师，谢谢你的食谱很成功❤

[@autumn.kitchen]

🤗🤗

[@ilikefoodyah]

This is so good. I tried making these and they came out great. Thank you for sharing this recipe. Keep them coming.

[@autumn.kitchen]

Glad you like them!🤗

[@clrkbv590]

Wow! I tried this recipe yesterday and it is really delicious, soft and fluffy. Thank you so much for this wonderful recipe. My family loves it very much. 🥰😋

[@autumn.kitchen]

Thank you for trying! Glad your family loves it ❤️

[@lilygita9334]

thats no need time for bulk ferment 2 hours after mixed ?

[@tansiewting4793]

My first attempt was very successful! Thanks for sharing this beautiful buns recipe 👍🙏

[@autumn.kitchen]

Thank you for trying out

[@mattmallecoccio8378]

I have been making Japanese milk bread for a month now and I am loving it

[@TheMianabelle]

I've been your fans.. Asked a friend to buy your book before pandemic hits hard in while she was in KL. Love everything about your dough precision and guidance. Almost 2 years after I got your book. I'm starting to bake again and the same time found your channel. Autum thank you ❤ - Jakarta fans

[@autumn.kitchen]

Thank you for dropping by, you made my day ❤️❤️

[@lourdeslopez9752]

@@autumn.kitchen hola, te agradezco por tus recetas, como hago para poder ver la traducción, gracias 🙂

[@Dillli]

Made this today. Outstanding

[@autumn.kitchen]

Thank you 🥰

[@difong5098]

Thanks for sharing. Baked them last night & they turn out so soft & fluffy.

[@autumn.kitchen]

Thank you 😊

[@weesoonjoo7507]

Turned out well in first attempt. Will be making more. Thank you. 3👍😘🙏

[@autumn.kitchen]

I’m so happy to know that. Thanks for your feedback. 🤗

[@thuytienphan8836]

Thank you very much. Your's break is very delicious and nice. I love your cake❤❤❤

[@autumn.kitchen]

Thank you so much for your support 😊❤️

[@chalineek5370]

I tried your recipe last week and it’s so delicious. Thanks for your sharing

[@autumn.kitchen]

Thank you 🙏🏻

[@lucyyeap4684]

The buns look so nice tq Autumn. 🤤 cream cheese my favourite

[@autumn.kitchen]

Thanks Lucy 🤗

[@suiokhuaong9302]

Ooo love it. Will do again in few days time😘

[@zhihuitan5393]

Wow! I keep looking for sourdough cream cheese recipe! I wanna make this tomorrow 😍 thanks for the recipe

[@autumn.kitchen]

I’m waiting to see yours 😊

[@macropubgmobile2968]

this is such an excellent video

[@pepperoccia2746]

Your videos are very relaxing... Grazie

[@autumn.kitchen]

Grazie 😊

[@pepperoccia2746]

@@autumn.kitchen very kind

[@twitchvideolari1482]

love this recipe~

[@tfseth144]

it looks so delicious

[@autumn.kitchen]

thank you

[@jfloo123]

oh…yess又有新款面包可以学习，感谢分享😀

[@autumn.kitchen]

赶快动手😁

[@jfloo123]

@@autumn.kitchen 已打算今晚发sweet levain,做了西式 最近试用sourdough换做中式食物😁

[@jfloo123]

Yes…成功做成了…非常感谢妳用心的分享😉 每一口都是浓郁的咸香带微酸的鲜奶油和软芝士的味道，有种被幸福包围的感觉😍😘

[@suiokhuaong9302]

Love it. Want to do again 😁

[@jfloo123]

@@suiokhuaong9302 me too😀

[@emiliosotres881]

Hice tu receta y me quedaron espectaculares y deliciosos!! 😋👌 Gracias por compartir tu maravilloso trabajo! 👍

[@autumn.kitchen]

gracias ♥

[@dougie_big_bo]

麵包跟拍攝技巧皆一流。。。佩服

[@autumn.kitchen]

谢谢😊

[@annaumiharsanti1542]

Thanks for recipe

[@autumn.kitchen]

Thank you ☺️

[@joyliao690]

I made it yesterday,it’s so cute and so delicious. Thank you for sharing and teaching so well

[@autumn.kitchen]

Welcome. Glad you like it 😊

[@julianokuzhicov]

Perfekt this I Will bake today. Thanks for sharing great recipe.

[@autumn.kitchen]

Thank you 🤗

[@MustafaAlgu]

wow im gonna try it tonight

[@autumn.kitchen]

yay💪

[@likeung5187]

Thanks for sharing this recipe, the cream cheese works perfectly with my sourdough starter, and it's loved by all my family.

[@kantsang7720]

老師 請問酵種有冇影片教，怎樣培養酵種，謝謝！

[@Insanity567]

Can you make a video on how to make sourdough starter?

[@missimagoodlady]

I love your videos and your foolproof recipes 😍 Please tell me, though - Could I ever knead such a rich dough by hand?

[@autumn.kitchen]

It will be very challenging but yea some ppl does it and it works. If I you are working in warm kitchen you may need to chill the dough in between so that it does not puff up before you develop the gluten well

[@Insanity567]

Can you mark a video on how to make sourdough starter?

[@amytan9914]

Can replace starter with instant yeast? If yes, how many grams? Thks

[@muolang2912]

Waiting for reply too

[@autumn.kitchen]

You need adjustment of hydration. For instant yeast recipe it is easier to google it up then doing conversion and adjustment

[@yihuayang6725]

Hi, is it use fan bake so need to shift to the highest rack to block the heat? If using top/bottom heat, still can shift to the highest rack?

[@autumn.kitchen]

Not moving your bread tray. It’s place another tray to block the top heat at highest rack. You may turn on subtitle (cc) ya 😊

[@yihuayang6725]

@@autumn.kitchen TQ 🥰 will sure try to bake

[@yihuayang6725]

I baked these super soft and milky bun, really delicious and pretty, thanks Autumn for the excellent recipe

[@autumn.kitchen]

Thank you ☺️

[@user-ne7ju9do6h]

Can I use all purpose or wheat flour?

[@lilygita9334]

hi Chew see... is that no need for 2 hours bulk ferment after mixed as same as usually ? as the video we shape n cut it ? I wanna try today thanks

[@autumn.kitchen]

Yes this is single proof

[@lilygita9334]

@@autumn.kitchen Iam really like all ur recipe so I always interesting to try … whats the diff between single nd doble ferment ? Iam only curious thx

[@saimafaisal4430]

nice recipe please share me starter dough recipe iam waiting thanks

[@autumn.kitchen]

Thank you. You can refer to this video for cultivating starter from scratch kzbin.info/www/bejne/o2fTeJ6Fqr-hqM0

[@saimafaisal4430]

@@autumn.kitchen thanks alot ❣️

[@jocelynchen6860]

I'm a big fan even though I know nothing about baking with the starter. Is it possible to have a yeast version/recipe for this bake pls?? ❤

[@autumn.kitchen]

Thank you. You can use 3g instant yeast, substitute sweet stiff starter with 160g bread flour and 80g milk, omit sugar in the sweet stiff starter 😊

[@jocelynchen6860]

@@autumn.kitchen Thank you so much for the reply❤️❤️. I'm gonna bake this soon and 交功课!!

[@missportobello]

I love all your recipes! They are fantastic! Is it possible to make this without egg? My daughter is allergic to it. 🙏🏼

[@autumn.kitchen]

You may replace an egg with 45-50g of milk

[@missportobello]

Thanks so much for your reply.

[@nickvillegas6090]

Today 12/21/2023 please tell me the baking temperature and how long is the bake? Thank you!

[@autumn.kitchen]

Kindly turn on the subtitle (click the cc) for the full details.

[@yamamwy]

老師，請問一下 如果我的酵母是以1：1的麵粉和水比例來喂，也能應用在這個食譜中嗎？

[@annieyeo4586]

thank you so much for sharing this. Would like to try this recipe soon. Can I check what is the size of the baking tray that you used.

[@autumn.kitchen]

Hi this is 11x11” pan. Please remember to turn on the subtitle for full details 😊

[@annieyeo4586]

@@autumn.kitchen noted, I have turned on the subtitle, thank you so much!

[@tre3962]

Have you tried steaming the buns?

[@pooiangwong5557]

BIG mistake on my part to bake these at night. Why? Because they were sooooo good that I ate some for late-night supper at 11pm. Thanks for the recipe and video!

[@autumn.kitchen]

😂😂😂 I also bake at night.

[@valeriejeanjacinto9014]

Hi, I want to try this recipe, my starter uses whole wheat will that be ok to make sweet stiff starter?

[@autumn.kitchen]

I have never tried. But I think can try

[@chengkhoo1171]

Hello Autumn, what a lovely recipe! 😍Can I ask l how long the second proof is before baking? Thank you

[@autumn.kitchen]

about 3.5-4hr at 28C. Depending on your starter strength too

[@chengkhoo1171]

@@autumn.kitchen Thank you. It will help me decide my baking schedule.

[@moodysnood]

How do I convert the 45g starter to active yeast? Ty

[@Insanity567]

You don’t use yeast?

[@mariacostanzo1509]

I need some advice please. It took 24 hours for the stiff starter to rise as it was a cold12 degree overnight. In the end I put it in a warm oven. Other suggestions for future attempt appreciated. Finally today I proceeded to make the rolls. How long does it take for the rolls to rise ready for baking? I've had them sitting in the oven with the light on for some warmth for the past 3 hours and nothing happening. Your advice appreciated. Thank you

[@autumn.kitchen]

I am afraid 12C is a bit too cold. You might need proofer or create some warm spot such as hot water cup in oven.

[@siewhongtan6957]

老師，請問打好面團有做第一次發酵嗎？還是直接分割 如果糖硬種是 選4至5小時發酵那 主面粉 是多少克？謝謝

[@autumn.kitchen]

直接分割。糖硬种不影响主面团食谱。

[@magdalenegoh2828]

Hi, Can I lessen the sugar quantity in the starter as well in the dough too, by about half? Thank you

[@autumn.kitchen]

yes, if you dont mind lesser sweet and might have slight tang

[@siewpuntan3934]

I did it yesterday with hand kneading.After kneading rest dough for 30mins n turn out nice but doesn't taste much cheese.how to enhance better taste.can add more cream cheese or any kind of cheese.thank you

[@autumn.kitchen]

You can up the cream cheese. But hand kneading might be challenging for higher fat dough. Alternatively try to wrap a cube of cream cheese in it 😊

[@siewpuntan3934]

@@autumn.kitchen yes good idea.thank you.

[@LoveLynetteTan]

Hello, where can I get the plastic bottles u keep the stiff starter in? Really love the markings on the side. Thanks in advance!

[@autumn.kitchen]

I bought it at the local Daiso store (the Japanese store)

[@rosalindyap]

After the final shaping and need to be proof for 4-5 hours, can we put it in the fridge overnight instead for long fermentation until the next morning and bake?

[@rosalindyap]

Finally done. Smells great. Texture is soft and fluffy. First time I tried using sourdough starter to make bread. Is the taste meant to be slightly sour? Please advise

[@rosalindyap]

Probably when i go back malaysia I can join your class. 😀

[@autumn.kitchen]

Yes you can retard in fridge. If your bread is sour it is likely the starter not active and strong. Try refresh a few times prior to building the sweet starter. 😊

[@rosalindyap]

@@autumn.kitchen ok thanks

[@teresawatanabe7077]

❤️❤️❤️👏👍

[@florenceleong1963]

May I know what is the flour that you sprinkler on top?

[@autumn.kitchen]

Just flour (I use bread flour) if you like it sweet you can use snow powder. Also turn on the subtitle helps you see the full details

[@nicolehuang151]

Thank you so much for this brilliant recipe. But I prefer no sugar recipe or fruit sugar, is that possible to skip the sugar in stiff starter?

[@autumn.kitchen]

If starter not strong, you can omit sugar in the sweet starter

[@anacatalinaiannizzotto5583]

Hi Autumn.. big fan over here :) I was wondering if it'll be too difficult to mix all the dough with my hands. Sadly I dont have a proper machine. Cheers !

[@autumn.kitchen]

It will be challenging especially recipe that has higher fat(butter and cheese)

[@samanthalee6674]

Hi can i keep into the fridge after 3-4 hrs proofing and bake it tomorrow morning?

[@autumn.kitchen]

Yes

[@humairadee]

spill recipe please,

[@lilygita9334]

may I ask.... can I replace cream cheese to whip cream or butter?or maybe u hv any input ? because I want ti add diplomat cream inside bread .. thx

[@autumn.kitchen]

You can omit it but again this bun is about cream cheese, hence the name Soufflé

[@lilygita9334]

Ooo ok .. I will try as ur recipe … I think that should be yummy with cream cheese inside .. thanks GBU

[@kahyannyap5362]

Hi Autumn, once the sweet levain has in triple size today, can I put it into fridge and use it tomorrow?

[@autumn.kitchen]

It will loose out the strength. Try to use when it has tripled

[@TOXOTIS63]

What did you sprinkle on top? Flour or powdered sugar?

[@autumn.kitchen]

Flour

[@anngeewilson]

Is it possible to make this bread with instant dry yeast please?

[@autumn.kitchen]

Yes. You need to adjust hydration as starter has water in it.

[@user-lq5nx5nz7g]

May I know if I can put in fridge after shaping for baking in morning? If yes, can they be baked straight away out of fridge?

[@autumn.kitchen]

Usually they won’t rise much in fridge which you still need to bring out and proof at RT . And it might not be as optimal as proofing at room temp.

[@user-lq5nx5nz7g]

@@autumn.kitchen noted, thanks!

[@siewhongtan6957]

老師，請問糖硬種可以提前一天準備好隔天用嗎？謝謝

[@autumn.kitchen]

不建议酵种延迟使用，这会让酵种变得无力。尽量在酵种巅峰期用。如果要隔天用，睡前准备，天亮刚刚好。

[@shyap20]

Hi Autumn, the buns looks delicious. To block the top heat, do we use another tray?

[@autumn.kitchen]

yes, place the tray at the highest rack. You can use aluminium foil to achieve same thing too. by the way you may turn on the subtitle (cc) ya.

[@svetlanashamilova5976]

Could you tell what flour did you use? Is it all purpose or bread flour or whole wheat? Thank you!

[@autumn.kitchen]

Bread flour. Kindly turn on the subtitle

[@jcvong1362]

Not sure why can’t turn on the subtitles? May I know what’s the recommended temp to bake and how long?

[@autumn.kitchen]

170C for 23-25mins, place a tray at highest rack after 8mins to block the top heat

[@rosalindyap]

Do you prepare the starter in the morning? Since it requires 7-8 hours means we can only bake the bread late afternoon right? If we prepare the starter at night and leave it in the kitchen room temperature then we may missed the peak. Please advise

[@autumn.kitchen]

You can bring in to your room to sleep if you have the air cond on. Mix dough early in the morning

[@rosalindyap]

@@autumn.kitchen thanks a lot.

[@TOXOTIS63]

How long do you bake them for and at what temps?

[@autumn.kitchen]

Hi kindly turn on the subtitle for the full details

[@zhujazz9633]

May i know the measurement of the tray you used for this recipe?

[@autumn.kitchen]

This is 28x28cm tray (11x11”)

[@zhujazz9633]

@@autumn.kitchen thank you!

[@angiephang9914]

Hi I baked this last night. I used the 4-5 hours sweet starter method. My bread tasted sour. Is this supposed to taste like? And bread feels dry the next day. Any advice on this?

[@autumn.kitchen]

It is likely due to your starter. Try to maintain and refresh your starter to be active and strong before you build on the sweet starter 😊

[@kataiphimmasone7527]

How long does it take to bulk after pre shape and after final shape ?

[@autumn.kitchen]

Hi please turn on the subtitle for the process details. Final proof 3.5-4hr 27-28C.

[@Inee11]

Hi, can we use honey instead of sugar to make the sweet stiff starter?

[@autumn.kitchen]

Different honey / sugar give different impact to the microbes. You need to try

[@ngusiuchai6738]

Does the fan in the oven have to be switched on? Tq

[@autumn.kitchen]

I use non fan mode to bake

[@karacakesgrace8842]

Hi shifu, without sourdough, can this result be achieved with instant yeast? 🙏

[@autumn.kitchen]

Yes. There are yeasted soufflé cheese bun recipe on KZbin too

[@jennyma5028]

Hi autumn, sorry but i can't find the yeasted recipe, can you share the link please. Thankyou ❤️

[@christamadanke2738]

if I make a starter with yeast, is the result the same ? I am impatient to wait for 7 days starter :)

[@autumn.kitchen]

Yeasted bread will proof faster.

[@catharinewong6924]

Can this be done without using the machine? Thanks

[@autumn.kitchen]

It will be quite challenging considering the amount of cheese and butter need to add in

[@ls1978]

May someone please advise how long the balls of dough sit for after the first shaping and then how long after the second shaping?

[@autumn.kitchen]

15mins rest. Then final proof 3-4hr. Please turn on the subtitle by clicking the “cc”

[@ls1978]

@@autumn.kitchen CC caption! Thank you!

[@enahartcraft388]

Hi.. I don't have whipping cream. So lazy to go out. Can I use yogurt?

[@autumn.kitchen]

Use milk to replace it

[@enahartcraft388]

@@autumn.kitchen ok... tqvm

[@evonneeng6206]

Any substitute for cream cheese?

[@autumn.kitchen]

Unfortunately cream cheese is the ingredients that make it soft. You can omit but texture will be different.

[@LL-jx7sx]

How to make the starter? 😀

[@autumn.kitchen]

it is cultivated from flour and water over 7-14 days.

[@jansanchez1710]

@@autumn.kitchen very confusing.. whats 45g starter??

[@nicolehuang151]

another question, my starter seems cannot rise triple. Any remedies?

[@autumn.kitchen]

Strengthen your liquid starter

[@cattelyatay3498]

is it me, or i'm not seeing any captions? Bake for how long? What temp?

[@autumn.kitchen]

Hi click on “cc” to turn on the subtitle (caption)

[@Liz4829]

Hi... My sweet stiff starter didn't rise at all since yesterday 4pm until now...may I know what can I do next ...

[@autumn.kitchen]

Like I mentioned before that you need strong and active starter to build sweet starter. If your starter not strong pls omit the sugar

[@Liz4829]

@@autumn.kitchen oic...so sorry for interrupting you...maybe I overlooked the comments that you mentioned about the same issue...but my starter is very active strong by the time I mix ...

[@autumn.kitchen]

Usually starter that is not strong, will not be able to take the sugar. You can try to omit sugar and just build the stiff starter (without sugar)

[@peitsingchew2362]

These look so so yummy. A question tho, Can I use discard to make the sweet starter? Many thanks in advance.

[@autumn.kitchen]

no you cant, discard is not strong to build the sweet starter

[@peitsingchew2362]

@@autumn.kitchen ah.. ok noted. Many thanks for this!

[@ttran7689]

How to make a starter?

[@autumn.kitchen]

kzbin.info/www/bejne/o2fTeJ6Fqr-hqM0

[@Sativacyborg007]

What did you dust it with?

[@autumn.kitchen]

Just plain flour

[@fun2a3c]

I want to try these! But I don't have whipping cream..any substitute?

[@autumn.kitchen]

Replace with milk

[@fun2a3c]

@@autumn.kitchen thank you. So I'll need 160g milk ya

[@autumn.kitchen]

yes

[@as.c7047]

天然酵種要怎麼做？

[@autumn.kitchen]

可以参考我的脸书或Instagram的置顶文

[@sallyfoo5402]

I am abit confused on the part where you mentioned to use 110gm starter on the same day bake. I see that you are using the 45 gm starter for the same day bake. So can I use either one?

[@autumn.kitchen]

Same day as in preparing sweet stiff starter and mixing on same day. I use 45g starter which I left the sweet stiff starter rise overnight. Mixing on next day

[@sallyfoo5402]

@@autumn.kitchen Oic,got it now. Thank you

[@LeiKelly]

Erm, baking in 4hrs. Use top and bottom heat or how?

[@autumn.kitchen]

Try to turn on the subtitle by clicking “cc”. You need to tent it after 8min by placing a tray to block top heat

[@autumn.kitchen]

Top bottom heat is fine

[@sfw5520]

How long was the rest period after dividing and pre-shaping the dough?

[@autumn.kitchen]

You can divide and prehsape right away.

[@sfw5520]

@@autumn.kitchen Is the oven on fan mode?

[@autumn.kitchen]

@@sfw5520 no

[@叶淑芳-b5q]

Is it using Unox oven?

[@autumn.kitchen]

not Unox

[@MohamedAhmed-ui8mj]

can we use honey instead of sugar?

[@autumn.kitchen]

In the dough? Yes

[@user_Xi488]

請問為什麼要在焗前撒高筋麵粉？純粹為了造型還是有什麼作用呢？

[@QG.Kitchen.Maomao]

这样才叫雪面包 作为雪的

[@user_Xi488]

@@QG.Kitchen.Maomao 原來是這樣，謝謝你

[@autumn.kitchen]

谢谢帮忙回复，是的雪面包😄🤗

[@phawlily1379]

请问怎样做天然酵種?

[@autumn.kitchen]

要從麵粉和水培育，7-14天

[@wongkoonying1234]

What is the baking temperature ?

[@autumn.kitchen]

170C 23-25mins, put a tray block the top heat after 8mins. Remember to turn on the subtitle (cc) ya 😊

[@wongkoonying1234]

@@autumn.kitchen , thank you

[@LanNguyen-xw4jl]

Can I ask why some of ur recipes (bun recipes) use single proof. Normally when i search for bread/bun recipes, it is said that we always need 2 time proofing to have good texture and favour. Thank you so much

[@autumn.kitchen]

For buns it doesn’t really differ for texture hence single proof is alright for me

[@LanNguyen-xw4jl]

@@autumn.kitchen oh so you mean buns' final texture does not much change/differ when we apply etheir single proof or 2 times proof right?

[@autumn.kitchen]

Yes not significant

[@irenethong8656]

May I ask, is it preferable to use the same bread flour that you usually feed the starter, when making the sweet stiff starter? Or it doesn’t matter, can be other type of high protein flour?

[@autumn.kitchen]

Preferably flour for starter.

[@irenethong8656]

@@autumn.kitchen Noted, thank you!