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?
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
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.
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.
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?
Can wait to receive your book today .
Will attempt ❤❤
Thank you
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?
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
What different using milk and whip cream, and can i use hand mixer
谢谢老师,我做了很成功,感恩
恭喜恭喜😊
Hope there also recipe for yeast.. If no starter... Thnks
I just found your Chanel and I'm in love with it! Thank you for sharing
Thank you for dropping by 😊🥰
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.
Always use active starter. Starter from fridge is hibernating and inactive. you need to refresh a few rounds before you can use it.
@@autumn.kitchen Thank You for the advice. I just made the Honey Yogurt recipe and it came out perfectly.😅
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.
The dough won’t rise much in fridge. You still need to let it rise at RT
Great job!!! Whipping cream what fat content?
31-35% is fine
Thank you for the lovely recipe! What is the measurement for the melted chocolate? I think its missing from the description:)
80g. It’s in the video
Just found your video and I love them! Have you thought of doing recipes that are gluten-free?
Great idea! Will need to do some testing 😊
Please let me know
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?
Hi you may use milk to substitute the whipping cream
Can substitute the sweet stiff starter in 40:40:60 ratio instead, without tge sugar.
Thanks. I like but you can instruction instant yeast
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 ?
For sweet dough you can try Pansyokunin or Prima Superior Bread Flour. I’m from Msia
@@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
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
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。
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
海👋🏻你好。可以用鲜奶(milk)代替whipping cream
Buongiorno dove compra quei conteniori in plastica con il tappo blu? Grazie. 🙂
Hi I bought it from Daiso Malaysia. There are a few sizes
@@autumn.kitchen Grazie.
May I know the brand of your stand mixer? Thank you.
I used CN mixer
Como se hace la masa fermentada que tiene en el bote de tapa azul? Es el primer ingrediente que agrega en el tazón. Gracias 🙏🏼
You can cultivate it from flour and water. For details process you can refer to my Instagram page highlights.
Curious! Do your starter taste sour?
Yes a tad of tang
Tuyệt vời ❤❤❤
Thank you
How to do the sour dough starter??
Does your SD loaf taste tangy. How to remove the tangy taste? Thk Autumn
No it doesn’t taste sour. If the stater is active and strong, the bread will not taste sour
请问几度烤几分钟呢？谢谢。
180度40-45分钟
Hai autumn, for sweet stiff strater can i do without sugar
You can. Bread might have slight tang
請問，用天然酵母，麵包有酸的味道嗎？
如果酵种活跃，一般是不会酸的。
Can I use instant dry yeast for this recipe?☺️
If so, how many grams?😆
老师
You didn't say what temperature you baked at or for how long!
Kindly turn on the subtitle for the full details 😊