Sourdough Chestnut Roll | 天然酵種栗子卷

[@vivianlee1538]

Chiew see , another book soon please .Love to keep all this sweet bun recipe in the book❤❤

[@shanlovesbaking]

超级爱栗子！谢谢分享这么多细节：）

[@lucyyeap4684]

Tq Autumn for another awesome recipe. 😘

[@ponyrang]

My best friend, Loved this video. Looking forward to see more. Awesome... Full watched.

[@autumn.kitchen]

Thank you 😊

[@zhihuitan5393]

Looks super delicious!

[@jackie6206]

Another interesting recipe n looked so delicious! Hi Autumn, can I use this recipe for cinnamon roll? Thanks

[@autumn.kitchen]

Yes of course! 💪🏻

[@harryruesta11]

Se ven una delicia,muy ricos

[@autumn.kitchen]

Thank you 😊

[@Norah-y8n]

hello chef can I make it with cinammon instead of chestnut?

[@autumn.kitchen]

Why not? 😊 you can substitute with any spread 🤗

[@karenchua2448]

Hi Autumn, this looks amazing. Can I substitute starter with 3g of instant Yeast, maintaining other ingredients unchanged? Can it still yield a nice soft bread?

[@autumn.kitchen]

Yes you can use 3g yeast, the starter part repair with equivalent weight of flour and water

[@karenchua2448]

@@autumn.kitchen thank you very much for reply. OK, will try to make it ♥️

[@autumn.kitchen]

Typo. Starter part Replace* with equivalent weight of flour and water (40g starter - replace with 20g flour 20g water)

[@karenchua2448]

@@autumn.kitchen OK got it 👌 So do I add the 3g yeast here into this "starter"? Or I add yeast in the main dough?

[@pepperoccia2746]

Tanks for these recipe. If I have a solid starter and not a liquid, can you tell me how much. Please

[@autumn.kitchen]

Depending on your stiff starter hydration

[@pepperoccia2746]

@@autumn.kitchen it's 45%

[@ttpit100]

Thanks for sharing this video. Is it the same process of cinnamon roll?

[@autumn.kitchen]

Yes 😊

[@thainganduong6019]

Hi Autunm Kitchen, thank you for a very detailed video. I love chestnut too. I'm very new to the sourdough, please don't laugh at me but may I ask when you make the Sweet Stiff Starter, the part the you put it in a jar and put it away. May I know for how long we have to leave it? for how many hours or over night? And where should I leave it, outside on the counter or in the fridge?

[@autumn.kitchen]

Leave the sweet stiff starter peak at room temp (27-28C) and it should triple in 7-8hrs. If your room temp vary, just leave and use it when it’s peak/triple

[@autumn.kitchen]

Remember to turn on the subtitle for all the details

[@chocolaterabbit2]

Thank you for sharing! 請問糖硬種的作用是能讓基發時間縮短嗎？

[@autumn.kitchen]

压抑LAB和酸性

[@chocolaterabbit2]

@@autumn.kitchen 請問LAB是什麼呢？謝謝

[@autumn.kitchen]

Lactic acid bacteria

[@mello7067]

Hi can I do a overnight fermentation in the fridge for the bakes before I bake them in the morning?

[@autumn.kitchen]

Yes 😊

[@mello7067]

@@autumn.kitchen thank you ! I love all your tutorials vids!

[@MrLetitiationg]

If placed in fridge overnight, is it before spread lamination?

[@autumn.kitchen]

You can retard before or after bulk proof

[@SamsungSamsung-nd3ho]

❤❤❤

[@vivianlee1538]

❤❤❤❤❤

[@teresawatanabe7077]

👍❤️🌻🥰