Sourdough Croissant | 天然酵種可頌 Autumn Kitchen 2021-08-14 | Nothing like a fresh home baked sourdough croissant. I am always curious and trying new stuff and since I have done croissant with sweet liquid starter, but this time I am sharing a new recipe with sweet stiff starter. Both methods work well, as the finished product has no tang. This is done over 3 daysDay 1 – butter slab preparation, dough mixingDay 2 – LaminationDay 3 – BakingHere are the specificationsSweet Stiff Starter15g sourdough starter45g high protein flour20g water10g sugarIngredients (Dough)220g High protein flour30g sugar10g milk powder5g salt110g water25g butterAll Sweet stiff starterLamination Butter130g unsalted butterLamination done at 23-24CBulk proof 4hrs at 28CDough pH at end bulk 5.35Chill dough in fridge overnight (4C and below)Final proof 12hrs at 26-27C Lamination – 343Final roll out – 8x26Bake 190C 18mins🔺請記得開啓中文字幕 （cc) 天然酵種可頌糖硬種15克 天然酵種45克 高筋麵粉20克 水10克 糖材料(麵糰)220克 高筋麵粉30克 糖10克 奶粉5克 鹽110克 水25克 無鹽黃油全部糖硬種疊層黃油130克 無鹽黃油麵糰開酥-23-24攝氏基發28攝氏 4小時麵糰基發后pH5.35麵糰隔夜冷藏 （少過4攝氏）最後發酵26-27攝氏 12小時黃油摺叠 343三角麵糰 8x26公分烘烤 190攝氏 18分鐘YouTube - 請開啟中文字幕 （cc) ❤️If you like my video, please click LIKE and 【SUBSCRIBE】 to my YouTube Channel!❤️如果喜歡我頻道,可以點贊和幫我訂閱喔！Check out more of my recipes and videos at 查看更多我的食谱和视频 Instagram instagram.com/autumn.kitchen/?hl=en Facebook page / 臉書網頁 facebook.com/profile.php?id=100057101184601
Sourdough Pumpkin Shokupan Autumn Kitchen 2026-03-20 | ~Pumpkin Sourdough Shokupan~.~Recipe makes 2 loaves~.*Sweet stiff starter*60g starter180g bread flour80g water30g sugar .*Dough*420g bread flour40g sugar8g salt120g milk50g whipping cream250g mashed pumpkin40g butterAll of the sweet stiff starter .Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.➡️ Mix everything except butter till dough comes together and is strong.➡️ hold 10-20g milk and add gradually as everyone’s mashed pumpkin has different moisture level ➡️ Add butter in 2-3 batches and knead until fully incorporated, and dough achieves window pane.➡️ Bulk proof the dough for 2hrs at 28C➡️ Punch down dough and divide into 6 equal portions ➡️ Shape the dough and place each into the greased tin (10x10x20cm) for final proof, 3-3.5hr at 28C. ➡️ egg wash and sprinkle pumpkin seeds➡️ Bake at 180C for 45mins.#pumpkinbread #sourdough #sourdoughshokupan #naturalyeast #wildyeast
Black Sesame Shokupan Autumn Kitchen 2026-03-13 | ~ Black Sesame Shokupan ~.Black sesame is nutrient rich oil-seed, so it makes the bread extra soft and moist. The dough is easier to handle compared to normal milk bread..~Recipe makes 4 mini loaves OR 2 regular loaves~.Mini loaf tin - 10x10x10cmregular loaf tin - 20x10x10cm.*Sweet Stiff Starter*60g sourdough starter 180g high protein flour 80g water 30g sugar.*Dough*460g high protein flour50g ground black sesame40g sugar8g salt240g milk2 whole egg (110g)40g unsalted butterAll of the sweet stiff starter.Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.➡️ Mix everything except butter till dough comes together and is strong.➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.➡️ Bulk proof the dough for 2hrs at 28C➡️ Divide dough into 4 equal portions. Round each into a ball, rest for 15mins.➡️ Shape the dough and place into each 4 greased mini loaf tin (10x10x10cm)➡️ Final proof at 28C for 3.5-4hr or until it fills up 90% of the ring➡️ Bake at 180C for 25mins.#blacksesamebread #sourdoughshokupan #levain #sweetstiffstarter #wildyeast
Country Sourdough Autumn Kitchen 2026-03-08 | ~Country Sourdough~.*Dough Spec*240g bread flour60g whole-wheat flour60g starter (active and strong)220-230g water 6g salt.*Method*➡️ Mix flour, water and starter, rest for 30mins ➡️ Add salt and rest 15mins➡️ stretch and fold the dough, rest 15mins➡️ perform another stretch and fold then transfer dough to greased container➡️ make coil folds whenever the dough spread (typically 45-60mins apart)➡️ when dough rises 50%, shape and coat rolled oat on the outer of the dough ➡️ keep dough in fridge overnight (12-18hrs)➡️ the next day, preheat oven with DO at 250C for 45mins➡️ bring dough out, score a straight line➡️ baked in DO at 250C 20mins covered, 210C 20mins uncovered. .#sourdough #naturalyeast #wildyeast #artisanbread #levain #flaxseed #flaxseedsourdough
Coffe Bun Autumn Kitchen 2026-02-24 | ~Coffee Bun~.A MUST for coffee lovers. Infuse coffee into bread by spreading the coffee filling in the dough. You may vary the flavor by substituting the coffee powder with other flavor such as cocoa powder, matcha powder or even milk powder..(Recipe yields 8 buns).*Sweet Stiff Starter*30g sourdough starter 90g bread flour 40g water 15g sugar.*Dough*230g bread flour 20g sugar4g salt165g milk20g unsalted butterAll of the sweet stiff starter.*Coffee Filling*45g softened butter25g sugar28g egg40g milk powder4g Coffee powder- mix butter with sugar- Add egg in batches, mix well- Add milk powder and coffee powder, mix well.Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.➡️ Mix everything except butter till dough comes together and is strong.➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.➡️ Bulk proof the dough for 2hrs at 28C➡️ Punch down the dough and split into 8 equal parts➡️ roll into a smooth ball, rest for 15mins➡️ Roll out and shape into a log shape, rest 15mins➡️ roll out the dough and spread the coffee fillings. Then shape it ➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x ➡️ Egg wash ➡️ Bake at 180C for 15-18mins .* pan size - 8 holes x 9.5x6x3cm
Chocolate Castella Cake Autumn Kitchen 2026-02-13 | ~Chocolate Castella Cake~*Yolk batter*6 yolk 100g milk60g oil70g low protein flour (cake flour)20g cocoa powder .*Meringue*6 whites80g sugar6g lemon juice.Pan size - 18x18cm.➡️ sieve the flour and cocoa powder into a mixing bowl➡️ heat oil in microwave for about 50-60s (approx 65-70C) ➡️ add the oil to the flour, mix into paste ➡️ add the milk and yolks, mix well➡️ beat egg whites with lemon juice with high speed➡️ add 1/3 sugar when big bubbles seen➡️ continue beating and add 1/3 sugar when meringue form finer bubbles➡️ add last 1/3 sugar when meringue shows some line while beating ➡️ beat meringue to firm/medium peak➡️ fold 1/3 of meringue to the yolk batter ➡️ pour back the batter to the balance meringue and fold well➡️ pour the batter into 18cmx18cm square pan➡️ bake at 150C for 1hr 15-30mins with water bath (bain-marie) method ➡️ remove cake from oven and demould right away .#castellacake #chocolatecastella #cake #古早味蛋糕
Cny bake gifts Autumn Kitchen 2026-02-04 | Every CNY, I look forward to packing my bakes nicely as gifts 🧧❤️This year I switched to these cute rectangle tins and I’m kinda in love How do you like this year’s packaging? .#cny #cnybaking #cnygift #cnycookies #cny2026
Pineapple Tart Autumn Kitchen 2026-02-02 | ~Pineapple Tart~Is the time of the year again for pineapple tarts, a must for Chinese New Year celebrations. This rich buttery crust with a melt in mouth texture encases a core of sweet pineapple jam. I don’t make many types of cny cookies but this is definitely in my list. What cny snacks are you making this year?For full process video, please refer to my YouTube *Pastry crust recipe*250g unsalted butter370g All purpose flour50g icing sugar20g corn flour2 egg yolks*Egg wash*1 whole egg1 yolkA few drops of oilMethod➡️ Beat butter and sieved icing sugar till smooth. Do not over beat.➡️ Add the egg yolk and mix well➡️ Add in the sieved all purpose flour + corn flour ➡️ Use spatula to fold, finishing by hand➡️ use pineapple tart mould to pipe out the dough and wrap the pineapple jam in the middle➡️ bake at 180C for 8 mins, remove from oven and egg wash➡️ Bake for another 10 mins or until it is golden yellow#pineappletart #cnycookies #cnybaking #凤梨酥 #黄梨饼
Salted Egg Cashew Nuts Autumn Kitchen 2026-01-29 | ~Salted Egg Cashew Nuts~ .It’s the time of the year to bake this additive snacks again. .This sinful snack is perfect for festive munching, whether for own consumption or gifting. There are usually plenty of leftover egg whites from my pineapple tarts for cny baking, so this recipe is just nice to reduce waste..*Ingredients*1kg cashew nuts300g corn flakes 130g egg whites (liquid)120g salted egg powder 200g sugar (I used cane sugar)20g mushroom powder10g salt10g chili powder40g dried chilies40g curry leaves.Method ➡️ pre-bake nuts at 150C fan mode 30mins, stir in between ➡️ add ingredients except nuts, dried chilies and curry leaves➡️ mix to paste form, then add nuts corn flakes and mix well➡️ bake at 140C fan mode 40min, stir in between➡️ add dried chilies and curry leaves➡️ bake at 140C fan mode another 10-15mins or until it is crunchy .♦️Full process video is on my YouTube Chanel. Do turn on the subtitles. ,#saltedeggcashew #saltedegg #cashewnuts #roastedcashewnuts #snack roastednuts saltedcashewnuts 腰果 咸蛋黄腰果 坚果 烤腰果
Coffee Swissroll Autumn Kitchen 2026-01-22 | ~ Coffee Swissroll ~.*Recipe*Yolk batter5 egg yolks55g milk 45g corn oil 65g low protein flour (cake flour)7g coffee powder.*Meringue*5 egg whites55g sugar5g lemon juice.*Filling*250g whipping cream20g sugar5g coffee powder➡️ whip everything up to thick cream .Pan size - 28x28cm.Method ➡️ prepare yolk batter by adding coffee powder, milk and oil together, mix till combine ➡️ sieve the flour in and mix into paste➡️ add the yolks, mix well➡️ beat egg whites and lemon juice with high speed➡️ add 1/3 sugar when big bubbles seen➡️ continue beating and add 1/3 sugar when meringue form finer bubbles➡️ add last 1/3 sugar when meringue shows some line while beating ➡️ beat meringue to medium peak➡️ fold 1/3 of meringue to the yolk batter ➡️ pour back the batter to the balance meringue and fold well➡️ bake at 150C 30mins or until it is tanned. ➡️ leave on cooling rack with the tanned skin facing up➡️ when it is cooled, flip over and peel off the paper. ➡️ spread the whipping cream and roll up➡️ chill in fridge for at least 2 hours before serving
Coffee Almond Cookies Autumn Kitchen 2026-01-16 | ~Coffee Almond Cookies~It’s Chinese new year baking season again! Let’s make this coffee almond cookies, it’s so crunchy, nutty and super fragrance! So easy and totally additive. *Ingredients*250g unsalted butter90g icing sugar 5g coffee powder5g warm water5g coffee emulco300g all purpose flour1 tsp baking powder120g crushed almond strips (pre-roast 140C 10mins)120g chocolate chips*Method*➡️ beat softened butter with icing sugar➡️ add coffee powder with warm water, mix well then add coffee emulco➡️ add the coffee mixture to the butter, mix well➡️ add flour + baking powder, use spatula to fold until dough is well combined➡️ add the almond and choc chips, fold till well combined. ➡️ simply shape into round ball➡️ bake at 180C for 20mins For full process, pls visit my YouTube channel. Remember to turn on the subtitle for all the details.
Honey Crispy Bun Autumn Kitchen 2026-01-12 | Honey crispy bun.*Ingredients (Sweet Stiff Starter)*40g sourdough starter 120g high protein flour 50g water 20g sugar .*Ingredients (Dough)*320g high protein flour20g sugar 20g honey 6g salt 180g milk1 whole egg (55g) 25g unsalted butter All of the sweet stiff starter.*Bottom coating*15g sugar15g sesame.Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.➡️ Mix everything except butter till dough comes together and is strong.➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.➡️ Bulk proof the dough for 2hrs at 28C➡️ Punch down the dough and split into 8 equal parts➡️ roll into a smooth ball and rest 15mins➡️ shape into a log and cut into half➡️ spray water ( or dip with honey water) and coat with sugar and sesame ➡️ oil a tray generously (to have the frying effect)➡️ sprinkle sugar & sesame (optional)➡️ place into 11x11” greased tray➡️ Final proof at 28C for 3-3.5hr➡️ egg wash and sprinkle with sesame ➡️ place tray in the lowest rack of oven ➡️ Bake at 160C top heat, 200C bottom heat for 25mins ➡️ cover with foil once the top brown (optional)➡️ demould immediately and serve hot➡️ enjoy the crispy caramelised bottom of the bun .Note : to have the crispy bottom, coat with generous amount of sugar and sesame
Merry Christmas Everyone 🎄 Autumn Kitchen 2025-12-24 | Merry Christmas everyone! 🎄✨.Feeling incredibly grateful today—thank you all for the love and support. My YouTube panettone video just passed 1M views and I couldn’t have done it without you. .Here’s to more baking, sharing, and sweet moments together ❤️
Sourdough Sesame Egg Roll Autumn Kitchen 2025-12-11 | Sourdough Sesame Egg Roll.150g milk200g starter (discard)2 eggs100g corn oil/melted butter80g sugar100g cake flour/low protein flour50g black/white sesame.Method- dissolve starter in milk- Add the eggs and mix well- Add corn oil and mix well- Add sugar and low protein flour, then mix until smooth - Sieve the batter- add sesame and mix well- Preheat the egg roll maker - Scoop some batter and pour it into the center- Close the lid and cook for 2-3 mins (timing may vary depending on your egg roll maker)- While still hot, use a chopstick or skewer to roll the egg roll. (once it cools, it becomes crispy and won’t roll properly) .#eggroll #sourdougheggroll #discardrecipes #eggrollrecipe #蛋卷 #酸种食谱 #弃种食谱 #酸种蛋卷 #芝麻蛋卷
Blueberry Soufflé Buns Autumn Kitchen 2025-12-05 | ~Blueberry Soufflé Buns~.*Sweet Stiff Starter*30g sourdough starter (active and strong) 90g bread flour 40g water 15g sugar.*Dough*230g bread flour 20g sugar4g salt110g milk1 egg (55g)20g unsalted butterAll of the sweet stiff starter.*soufflé crust*50g butter25g icing sugar50g low protein flour 45g milk-mix softened butter with sugar-add milk gradually and mix well-add flour and fold to a paste form .Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.➡️ Mix everything except butter till dough comes together and is strong.➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.➡️ Bulk proof the dough for 2hrs at 28C➡️ Punch down the dough and split into 8 equal parts➡️ roll into a smooth ball, rest for 15mins➡️ roll out the dough and pipe the raspberry jam on one end, then roll the dough up into a log form. ➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x ➡️ pipe the blueberry jam and soufflé on top➡️ Bake at 180C for 15-18mins .#sourdough #sourdoughbuns #naturalyeast #wildyeast #levain #sweetstiffstarter #sweetlevain #sweetstarter #soufflebun #soufflebread #milkbun #blueberry #blueberrybuns #blueberryjam
Mushroom in the muffin pan Autumn Kitchen 2025-11-30 | Grow your mushroom in the muffin pan! 🍄 Another treat to cheer the kids. .~Recipe yields 12 mini 🍄 buns ~.*Sweet Stiff Starter*20g sourdough starter 60g high protein flour 25g water 10g sugar.*Dough*140g high protein flour10g sugar3g salt50g milk1 whole egg (55g)15g unsalted butterAll of the sweet stiff starter.*Cocoa Paste*6g cocoa powder 15g hot water.* tray size - 5cm diameter x 3.5cm height (12 holes) .Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.➡️ Mix everything except butter till dough comes together and is strong.➡️ Add butter and knead until butter fully incorporated, and dough achieves window pane.➡️ Bulk proof the dough for 2hrs at 28C➡️ Punch down the dough and split into 12 equal parts (approx 30g each), round it up and rest for 15mins➡️ flatten each dough and wrap in chocolate bar ➡️ brush the dough with cocoa paste➡️ place into greased muffin tin➡️ Final proof at 28C for 3-3.5hr or until it fills up 90% of the muffin tin➡️ Once the dough is sufficiently proofed, the surface will dry and crack, mimicking a mushroom’s look➡️ score star lines at the top of the bun➡️ Bake at 180C for 12-14mins .#sourdoughbun #naturalyeast #wildyeast #levain #sweetstiffstarter #sweetstarter #sourdoughbread #funbaking #christmasbaking #mushroombun #mushroombread
Blueberry Mini Batard Autumn Kitchen 2025-11-27 | Blueberry Mini Batard.*Recipe*250g bread flour50g spelt flour60g starter220-230g water6g salt3 tbsp blueberry jamA handful of fresh blueberries.Process for Dough➡️ Autolyse – Add water and all flour, rest for 30mins➡️ Add starter – rest 15mins➡️ Add salt and rest for 15mins➡️ Perform one set of stretch & fold➡️ Transfer dough to greased container, rest for 45mins➡️ Spread the blueberry jam, then perform a set of coil fold➡️ Rest the dough until it has spread then perform another set of coil fold (typically 2-3 sets of coil fold during the entire bulk fermentation depending on dough strength)➡️ When dough is puffy and sufficiently proofed (approx. 5-6hrs at 25C), keep in fridge to retard overnight.➡️ The next day, preheat oven with baking stone and lava rocks to 250C for 30-45mins➡️ Tip out the dough onto a floured bench➡️ Divide dough into 4 and shape each of it (add fresh blueberries at your liking) ➡️ Place 4 mini dough on baking paper ➡️ Score a line in the middle➡️ Bake at 250C 12mins with steam (generate steam by pouring hot water on preheated lava rocks)➡️ Remove lava rocks and bake at 210C for 15mins or until the desired brownness.#sourdough #blueberrysourdough #naturalyeast #wildyeastbread #levain #sourdoughstarters #sourdoughbread #sourdoughbatard
Chocolate Marble Swiss Roll Autumn Kitchen 2025-11-24 | ~Chocolate Marble Swiss Roll~.*Recipe*Yolk batter5 egg yolks55g milk 50g corn oil 60g low protein flour (cake flour).Meringue5 egg whites50g sugar5g lemon juice.Cocoa Paste8g cocoa powder20g hot water.Method ➡️ add milk and oil together, mix till combine ➡️ sieve the flour in and mix into paste➡️ add the yolks, mix well➡️ beat egg whites and lemon juice with high speed➡️ add 1/3 sugar when big bubbles seen➡️ continue beating and add 1/3 sugar when meringue form finer bubbles➡️ add last 1/3 sugar when meringue shows some line while beating ➡️ beat meringue to medium peak➡️ fold 1/3 of meringue to the yolk batter ➡️ pour back the batter to the balance meringue and fold well➡️ weigh 220g batter in a separate bowl, scoop out a few tablespoon and mix with cocoa paste then pour back and mix into the cocoa batter ➡️ keep both the plain and cocoa batter in a piping bag➡️ pipe the plain batter and cocoa batter alternatively onto a 28x28cm pan➡️ use spoon to draw marble lines ➡️ bake at 150C 30mins➡️ leave on cooling rack with the tanned skin facing down➡️ when it is slightly cooled and still warm, flip over and peel off the paper, spread your with nutella or chocolate paste, then roll the cake up.
Blueberry Buns Autumn Kitchen 2025-11-19 | Blueberry Buns.~Recipe yields 8 buns~.*Streusel*30g butter 15g Icing sugar 50g low protein flour ➡️ mix everything up to crumbly texture .*Swee Stiff Starter*30g starter90g high protein flour40g water20g sugar .*Dough*200g high protein flour20g sugar4g salt1egg 90g milk 20 butterAll of the sweet stiff starter .Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.➡️ Mix everything except butter till dough comes together and is strong.➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.➡️ Bulk proof the dough for 2hrs at 28C➡️ Punch down the dough and split into 8 equal parts➡️ round up each dough, leave for final proof at 28C for 3-3.5hr or until dough rises 1.5x ➡️ indent the dough middle part with a rolling pin (you may dust the pin with flour) ➡️ egg wash on the dough side then pipe the blueberry jam in the middle➡️ place blueberries into the jam then sprinkle streusels➡️ Bake at 180C for 15-18mins
~Matcha Chiffon Cake~ Autumn Kitchen 2025-11-13 | ~Matcha Chiffon Cake~.It’s been awhile since I last baked with this flower chiffon pan. Let’s get back to the basic chiffon cake. .*Meringues*4 egg whites55g sugar5g lemon juice.*Plain yolk batter*2 yolks40g cake flour (low protein flour)40g milk20g oilPrepare plain yolk batter➡️ add milk and oil together, mix till combined➡️ sieve the cake flour in and mix into paste➡️ add the yolks and mix well to become smooth plain yolk batter.*Matcha yolk batter*2 yolks30g cake flour (low protein flour)4g matcha powder40g hot water20g oilPrepare matcha yolk batter➡️ add matcha powder with hot water, mix well and leave to cool➡️ add the matcha mixture into oil and mix till combined➡️ sieve the cake flour in and mix into paste ➡️ add the yolks and mix well to become smooth matcha yolk batter.Use 7” flower loose pan (no grease, no lining).*Method*➡️ Beat the egg whites and lemon juice till foamy, gradually add the sugar in 3 addition and beat till stiff peak.➡️ Split meringue into 2 equal part. Fold the meringues to the 2 yolk batter respectively.➡️ Pour the plain and matcha batter alternatively into the cake tin.➡️ Use the handle of the spoon to draw the side zebraing line. Make sure spoon is touching the wall of the cake tin all the way.➡️ Bake at 150C for 15mins, remove cake from oven and make slits➡️ continue baking at 150C for 40-45mins or until it is cooked. ➡️ Remove cake pan from oven and invert for complete cooling.
🍄🟫 Mushroom Chocolate Bun Autumn Kitchen 2025-11-10 | 🍄🟫 Mushroom Chocolate Bun.So simple yet so cute! I bet kids will love seeing and eating these 🍄 .*Swee Stiff Starter*30g starter90g high protein flour40g water20g sugar.*Dough*200g high protein flour20g sugar4g salt1egg90g milk20 butterAll SSS.*Cocoa paste*6g cocoa powder15g hot water.Method➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.➡️ Mix everything except butter till dough comes together and is strong.➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.➡️ Bulk proof the dough for 2hrs at 28C➡️ Punch down the dough and split into 8 equal parts, round it up and rest for 15mins➡️ flatten each dough and wrap in chocolate bar (approx. 30g each) ➡️ brush the dough with cocoa paste➡️Final proof at 28C for 3-3.5hr or until dough rises 1.5x➡️ Once the dough is sufficiently proofed, the surface may dry and crack, mimicking a mushroom’s look.➡️ score a star lines at the top of the bun ➡️ Bake at 180C for 18mins#sourdoughbuns #cutebun #naturalyeast #wildyeast #cutebaking #mushroombun
How the time lapse is filmed Autumn Kitchen 2025-10-27 | Since many of you voted to see how the time lapse is filmed, I’m sharing it again today. Behind the scenes: how I film my time-lapse 🍞📸Set your phone to time-lapse mode, then place a dark cardboard behind it to block reflections from the oven glass. My Bosch oven door has black heat-reflective lines, so I keep the phone close to the glass for a clearer view.It’s so therapeutic watching the bakes rise, isn’t it? 😌✨#timelapsevideo #timelapse #timelapsebaking #behindthescenes #bts #bakingtimelapse
Mochi Bites Autumn Kitchen 2025-10-25 | Weekend is movie 🎥 day and movie night is not perfect without snacks. This snack is so simple with only a few ingredients, try it! I’m sure kids will love it..50g egg (one egg)60g milk20g sugar20g oil125g glutinous rice flour.Matcha flavor- replace 125g glutinous rice flour with 105g glutinous rice flour + 5g matcha powder.Chocolate flavor- replace 125g glutinous rice flour with 110g glutinous rice flour + 10g cocoa powder.Method➡️ add milk, oil, egg and sugar, mix well➡️ add flour and mix into thick paste➡️ put in piping bag and pipe on baking paper➡️ bake at 180C for 20mins.*the mochi bites taste crunchy outside and chewy inside
Crispy Chocolate Bun Autumn Kitchen 2025-10-23 | ~Crispy Chocolate Bun~.*Sweet Stiff Starter*30g sourdough starter90g high protein flour40g water15g sugar.*Dough Ingredients*210g high protein flour20g sugar4g salt15g cocoa powder115g milk50g whipping cream40g melted chocolate20g unsalted butterAll of the sweet stiff starter.*Toppings*40g butter40g icing sugar40g egg40g low protein flour6g cocoa powderHandful of almond nibs.Method➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.➡️ Mix everything except butter and melted chocolate till dough comes together and is strong.➡️ Add butter and melted chocolate in 2-3 batches and knead until fully incorporated and dough achieves window pane.➡️ Bulk proof the dough for 2hrs at 28C➡️ Punch down dough and divide into 8 equal portions➡️ shape into a triangle shape, rest for 15mins➡️ roll out to 20-25cm length then roll from the triangle base end to the tip (same as croissant shape)➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x➡️ score a straight line in the middle➡️ pipe the toppings and sprinkle with almond nibs➡️ Bake at 180C for 18-20mins.#chocolatesourdough #chocolatebun #sourdoughbuns #cracklebuns #sourdoughsoftbread #softbuns #naturalyeast #wildyeast #sweetstiffstarter #starter #levain #sweetstarter
Mushroom Head Chocolate Muffin Autumn Kitchen 2025-10-20 | Mushroom Head Chocolate Muffin .*Recipe* （6 muffins）240g milk 130g oil 3 eggs 80g sugar 220g low protein flour 60g cocoa powder50g milk powder 16g baking powder Handful of chocolate callets/chips .*Muffin mould - SN SN6084.Method ➡️ mix milk, eggs and oil till combine ➡️ add sugar and whisk to combine ➡️ combine low protein flour, cocoa powder, milk powder and baking powder ➡️ sieve in all the flour and fold to a thick batter ➡️ pipe in paper cup, fill up 50% and place some chocolate callets ➡️ continue fill until 90% of the cup and place some chocolate chips on top ➡️ bake at 170C for 30mins
🎃 Halloween Bake Idea 🎃 Autumn Kitchen 2025-10-13 | ~Sausage Squid Roll 🦑 ~.This spooky little rolls are a fun twist for your Halloween party. .(Recipe makes 10 sausage rolls).*Sweet stiff starter*25g starter80g flour35g water15g sugar .*Dough*220g bread flour20g sugar4g salt1 egg105g milk20g butterAll of the sweet stiff starter .Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.➡️ Mix everything except butter till dough comes together and is strong.➡️ Add butter in 2-3 batches and knead until fully incorporated, and dough achieves window pane.➡️ Bulk proof the dough for 2hrs at 28C➡️ Punch down dough and divide into 10 equal portions, round it up. Rest for 15mins➡️ Roll out and wrap sausages ➡️ sprinkle water and coat with Parmesan cheese➡️ Final proof. 3.5hr at 28C. ➡️ Bake at 180C for 15mins.#halloweensnacks #halloweenbakes #spookysnacks #funrecipes #sourdough #sourdoughbread #sourdoughbun #sausagesquidroll #cocktailbun #cocktailsausage #breadroll #sausagebun #sausagerolls #naturalyeast #wildyeast #sweetstiffstarter #sweetlevain #kidsbento #熱狗堡 #香腸麵包 #天然酵母 #天然酵母パン
Red Bean Loaf Autumn Kitchen 2025-09-12 | Red Bean Loaf.I’ve used my recent shared recipe of yudane milk toast to make this red bean bread. I love how evenly the red bean spread across the entire loaf. For details of yudane milk toast, head over to my YouTube for full video. .~ Recipe make 2 loaves ~.*Yudane*100g bread flour100g boiling water.*Sweet stiff starter*60g starter180g flour80g water40g sugar.*Dough*360g bread flour40g sugar20g milk powder8g salt140g milk2 egg (110g)40g unsalted butterAll of the YudaneAll of the sweet stiff starter.480g red bean paste .Method➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.➡️ Prepare yudane, mix flour and boiling water. ➡️ cover with cling wrap, leave no gap in between➡️ leave it aside for at least 4hrs or over night in fridge ➡️ Prepare dough. Mix everything except butter till dough comes together and is strong.➡️ Add butter gradually and knead until dough achieves window pane.➡️ Bulk proof the dough for 2hrs at 28C.➡️ Divide dough into 6 equal portions. Round each into a ball, rest for 15mins.➡️ divide red bean into 6 parts and round it up. ➡️ wrap the red bean paste into a round dough➡️ roll out the dough into a rectangle shape➡️ slit the entire dough (without cutting through) surface with an angle ➡️ flip the dough over, fold both sides to middle then roll from top down ➡️ place 3 dough into each loaf tin ➡️ Proof until 90% of the tin➡️ Egg wash ➡️ Bake at 180C for 40-45mins#sourdough #sourdoughsoftbread #softbread #yudanetoast #yudaneshokupan #shokupan #milktoast #naturallyleavened #naturalyeast #wildyeast #levain #sweetstarter #sweetstiffstarter #sweetlevain
Yudane Milk Toast | 燙種鲜奶吐司 Autumn Kitchen 2025-09-05 | Learn how to make Yudane Milk Toast with sourdough starter – soft, fluffy, and incredibly moist! 🥛🍞 The Yudane method locks in extra softness and keeps your bread fresh for longer, while sourdough adds rich flavor and health benefits. Perfect for sandwiches, toast, or enjoying on its own.❤️ Remember to turn on subtitle by clicking "cc" Yudane100g bread flour100g boiling waterSweet stiff starter 60g starter180g flour80g water40g sugarDough360g bread flour40g sugar20g milk powder8g salt140g milk2 egg (110g)40g unsalted butterAll of the YudaneAll of the sweet stiff starterSouffle Topping40g unsalted butter20g icing sugar40g low protein flour35g milk🔺請記得開啓中文字幕 （cc) 燙種100克 高筋麵粉 100克 沸水 糖硬種 60克 天然酵種 180克 高筋麵粉 80克 水 40克 糖 麵糰材料360克 高筋麵粉40克 糖20克 奶粉8克 鹽140克 牛奶2 颗全蛋 （110克） 40克 無鹽黃油全部燙種全部糖硬種 雪芙酱40克 無鹽黃油 40克 糖粉 40克 低筋麵粉 35克 牛奶Check out more of my recipes and videos at 查看更多我的食谱和视频 Instagram instagram.com/autumn.kitchen/?hl=en Facebook page / 臉書網頁 facebook.com/profile.php?id=100057101184601Tiktok tiktok.com/@autumn.kitchenMusic usedMemories by Jonny EastonLink: youtube.com/watch?v=d-LvJ7Orhgg
Sourdough Egg Roll Autumn Kitchen 2025-08-26 | Sourdough Egg Roll.150g milk200g starter (discard)2 eggs100g corn oil/melted butter80g sugar100g cake flour/low protein flour.Method- dissolve starter in milk- Add the eggs and mix well- Add corn oil and mix well- Add sugar and low protein flour, then mix until smooth - Sieve the batter- Preheat the egg roll maker - Scoop some batter and pour it into the center- Close the lid and cook for 2-3 mins (timing may vary depending on your egg roll maker)- While still hot, use a chopstick or skewer to roll the egg roll. (once it cools, it becomes crispy and won’t roll properly) ..#eggroll #sourdougheggroll #discardrecipes #eggrollrecipe #蛋卷 #酸种食谱 #弃种食谱 #酸种蛋卷Sourdough Egg Roll
Sourdough Brioche Burger Bun Autumn Kitchen 2025-08-15 | Sourdough Brioche Burger Bun.*Sweet Stiff Starter*25g starter 75g bread flour35g water12g sugar.*Dough Ingredients*200g bread flour35g sugar4g salt50g milk80g egg 70g unsalted butterAll the sweet stiff starter.➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.➡️ Mix everything except butter till dough comes together and is strong.➡️ Add butter gradually and knead until dough achieves window pane.➡️ Bulk proof the dough for 2hrs at 28C.➡️ Divide dough into 6 equal portions. Round each into a ball➡️ spray water and coat the top with white sesame➡️ final proof until dough risen 2x (around 4-5hr at 28C)➡️ Bake at 180C for 20mins .
Spring Onion Cracker Autumn Kitchen 2025-08-07 | Spring Onion Crackers.*ingredients*10g chopped Spring onion100g starter70g low protein flour10g milk powder20g melted butter1/4 tsp salt15g milk.Method➡️ mix everything into a dough form➡️ rest dough until it feels a little puffy➡️ roll out the dough to desired thickness➡️ use your favorite cookie cutter to cut out➡️ bake at 160C for 30mins or until it is crunchy .*for mini hearts I baked at 160C 15-20mins
Hi-Color Hurricane Chiffon Autumn Kitchen 2025-07-28 | ～Bi-Color Hurricane Chiffon～.Today let me share how to create a bi-color with Hurricane pattern on a chiffon..🔺Recipe🔺Yolk batter3 egg yolks45g milk 30g oil (corn oil)40g low protein flour (cake flour).5g low protein flour 5g cocoa powder .Meringue3 egg whites45g sugar4g lemon juice.6” loose base pan.Method ➡️ add milk and oil and mix to combine➡️ sieve the flour in and mix well➡️ add yolks and mix well ➡️ split batter into two equal part➡️ one batter added with 5g low protein flour➡️ another batter added with 5g cocoa powder ➡️ beat egg whites and lemon juice with high speed➡️ add 1/3 sugar when big bubbles seen➡️ continue beating and add 1/3 sugar when meringue form finer bubbles➡️ add last 1/3 sugar when meringue shows some line while beating ➡️ beat meringue to firm/medium peak➡️ split meringue to two equal part➡️ one part meringue fold with plain batter➡️ another part meringue fold with cocoa batter➡️ pour plain batter into 6” loose base tin➡️ pour the cocoa batter on top gently ➡️ use spoon to draw on the wall of the pan in circular motion➡️ bake at 190C for 10mins or until the top skin is formed➡️ take out the cake pan and make slits quickly (try to slit within a minute)➡️ place back oven and bake at 150C for 40mins ➡️ remove cake from oven and invert for cooling
Sourdough Discard Egg Filled Flatbread Autumn Kitchen 2025-07-18 | ~Sourdough Discard Egg Filled Faltbread~.*Ingredients (Egg Filled Flatbread) *200g all purpose flour 200g sourdough discard 70g water 4g salt 10g cooking oil Ingredients .*Oil mixture*30g all purpose flour 22g cooking oil➡️Mix all together.*Fillings*Spring onion5 eggs¼ tsp salt.Method➡️mix all ingredients and knead till dough is smooth➡️ divide into 8 equal portions, round it and rest 15mins➡️ roll out the dough, spread the oil mixture on top. Fold all the four sides to the middle, rest 30mins➡️ Roll out the dough again, don’t force through the edge, it helps to retain air pockets when dough inflates➡️ heat up a frying pan on medium fame, carefully place in the dough ➡️ Slightly fry one side and flip it over. The dough will start to puff up➡️ use chopstick to make a hole, pour in the egg mixture➡️ continue to fry till both sides are golden crisp➡️Serve hot, you can eat it plain, dip with sauce or wrap with your favourite fillings..🔺For full process details, please refer to my YouTube video.#flatbread #eggfilledflatbread #sourdoughdiscardrecipes #sourdoughdiscard #wildyeast #naturalyeast #sourdough #discardsnacks #鸡蛋灌饼 #弃种 #弃种食谱
Chocolate Hurricane Cakeroll Autumn Kitchen 2025-07-08 | ~ Chocolate Hurricane Cakeroll~.*Recipe*Yolk batter5 egg yolks55g milk 50g corn oil 60g low protein flour (cake flour).Meringue5 egg whites50g sugar5g lemon juice.Chocolate paste8g cocoa powder20g hot water.Method ➡️ ad milk and oil together, mix till combine ➡️ sieve the flour in and mix into paste➡️ add the yolks, mix well➡️ beat egg whites and lemon juice with high speed➡️ add 1/3 sugar when big bubbles seen➡️ continue beating and add 1/3 sugar when meringue form finer bubbles➡️ add last 1/3 sugar when meringue shows some line while beating ➡️ beat meringue to medium peak➡️ fold 1/3 of meringue to the yolk batter ➡️ pour back the batter to the balance meringue and fold well➡️ weigh 180g batter in a separate bowl, scoop out a few tablespoon and mix with chocolate paste then pour back and mix into chocolate batter ➡️ keep the chocolate batter in a piping bag➡️ pour the plain batter onto a 28cmx28cm pan➡️ pipe the chocolate batter on top➡️ use finger or spoon to draw lines in the cake batter➡️ finger shall touch the bottom of pan all the time without breaking➡️ once done drawing one direction, turn the pan around 90 degree and repeat the same➡️ bake at 150C 30mins or until it is tanned. ➡️ leave on cooling rack with the tanned skin facing up➡️ when it is slightly cooled and still warm, flip over and peel off the paper. ➡️ ensure the cake lines are parallel to your body before rolling up the cake.#cakeroll #swissroll #hurricanecake #hurricaneroll #cocoa #chocolatecake #chocolateswissroll #飓风卷 #旋风卷 #瑞士蛋糕卷
Soufflé Brioche Bun Autumn Kitchen 2025-06-26 | Soufflé Brioche Bun.A simple brioche dough topped with soufflé. Rust and filled with blueberry jam. Super soft and buttery, I love bun-sized brioche..*Sweet Stiff Starter*25g sourdough starter (active and strong)75g bread flour35g water15g sugar.*Dough Ingredients*200g bread flour35g sugar4g salt50g milk85g egg 70g unsalted butterAll the sweet stiff starter.*soufflé crust*50g butter25g icing sugar50g low protein flour 45g milk-mix softened butter with sugar-add milk gradually and mix well-add flour and fold to a paste form .Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.➡️ Mix everything except butter till dough comes together and is strong.➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.➡️ Bulk proof the dough for 2hrs at 28C➡️ Punch down the dough and split into 8 equal parts➡️ roll into a smooth dough, rest for 15mins➡️ cut each dough into 6 equal parts. Round into small balls and place into 4” greased round tin. ➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x ➡️ egg wash then pipe soufflé crust on the groove of each dough➡️ pipe the blueberry jam in the middle➡️ Bake at 180C for 20mins .#sourdoughbrioche #brioche #enricheddough #sourdough #sourdoughbuns #naturalyeast #wildyeast #levain #sweetstiffstarter #sweetlevain #sweetstarter #blueberrybun #blueberry #blueberryjam
Blueberry Focaccia Autumn Kitchen 2025-06-19 | Blueberry Focaccia.*Dough*280g bread flour70g AP flour70g sourdough starter 250g water10g olive oil7g salt.*Streusel*30g butter 15g Icing sugar 50g low protein flour ➡️ mix everything up to crumbly texture .*Toppings*BlueberriesStreusel Lemon curd Melted butter.*Process*➡️ Mix everything up and set aside for 30mins➡️ Make coil fold every half an hour until dough is smooth ➡️ Total bulk proof 4hr at 28C or until dough is puffy ➡️ cold retard the dough overnight (optional)➡️ next day, bring the dough out from fridge. Transfer to greased pan (9”x11”), spread the dough to fill the pan➡️ Proof until dough almost double➡️ Drizzle melted butter and dimple the dough ➡️ Add blueberries and streusels as topping➡️ Bake at 230C for 20-25mins ➡️ drizzle lemon curd and serve hot
Basque Cheese Bun Autumn Kitchen 2025-05-28 | ~Basque Cheese Bun~.Recipe yields 8 buns.*Basque cheese filling*150g Cream cheese 25g sugar1 egg 50g whipping cream ➡️ mix softened cream cheese with sugar till combined ➡️ add egg and whipping cream, mix till even and smooth. Keep in piping bag and set aside .*Streusel*30g butter 15g Icing sugar 50g low protein flour ➡️ mix everything up to crumbly texture .*Swee Stiff Starter*30g starter90g high protein flour40g water20g sugar .*Dough*200g high protein flour20g sugar4g salt1egg 90g milk 20 butterAll SSS.Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.➡️ Mix everything except butter till dough comes together and is strong.➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.➡️ Bulk proof the dough for 2hrs at 28C➡️ Punch down the dough and split into 8 equal parts, round it up and rest for 15mins➡️ flatten each dough into round disc shape, ➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x ➡️ indent the dough middle part with a glass ➡️ egg wash on the dough side then pipe the cheese fillings in the middle➡️ place your favorite berries in the cheese fillings then sprinkle streusels➡️ Bake at 180C for 15-18mins .#sourdough #sourdoughbuns #naturalyeast #wildyeast #levain #sweetstiffstarter #sweetlevain #sweetstarter #basquecheesebun #basquecheese #blueberry #rasberry
Japanese Cotton Cheesecake Autumn Kitchen 2025-05-13 | Japanese cotton cheesecake .*Ingredients* 125 cream cheese85g milk30g butter25g cake flour10g corn starch 3 yolks3 whites65g sugar5g lemon juice .➡️ melt the cream cheese with the milk with double boil method➡️ add butter and mix well➡️ add sifted cake flour and corn flour, mix well➡️ add egg yolks and mix well➡️ sieve the batter (optional)➡️ beat egg whites with lemon juice with high speed➡️ add 1/3 sugar when big bubbles seen➡️ continue beating and add 1/3 sugar when meringue form finer bubbles➡️ add last 1/3 sugar when meringue shows some line while beating ➡️ beat meringue to soft peak➡️ fold 1/3 of meringue to the yolk batter ➡️ pour back the batter to the balance meringue and fold well➡️ Scoop out 2tbsp batter and pour the rest in the 6” tin (line paper at the bottom and lightly greased the side) ➡️ add 1tsp dark cocoa powder to the 2tbsp batter and mix well➡️ use the cocoa batter to draw any of your favorite picture ➡️ Bake at 150C for 60-70mins with water bath method
What is sweet stiff starter? Autumn Kitchen 2025-05-08 | *Sweet Stiff Starter*.How to reduce sourness in sweet dough? This is one of the most common question I get all the time. In making bread such as Shokupan, burger buns, dinner rolls etc, we often do not prefer it with a hint of tang. Sweet stiff starter(sss) is what I have been using in sweet dough to cut the sourness. .Lets quickly revisit sss :-.(1) what is sss?It simply means starter that is fed with lower hydration and with sugar..(2) When do we use sss?When we want to reduce or eliminate the sour notes in our bread. This usually happens in sweet dough (not limited to enriched dough).(3) How does sss work?By inducing sugar into the starter, it creates osmotic stress and limits the bacteria cell generation. This in turn limits acid built-up and reduces/eliminates sourness..(4) Why does my bread still taste sour even with sss?You need to use active liquid starter to build sss for it in order to withstand the osmotic stress. Hence it’s best to refresh your liquid starter a few times prior of using it. .(5) What is the composition of sssMy preference is hydration – 50-55%sugar – 15-25%** % based on the flour fed.(6) What is the pros of SSS besides reducing/eliminating the sour notes in bread?• sss gives a chewier and more shreddy texture• sss stays at peak longer than liquid starter, so there is a larger window/flexibility on when it can be used.(7) What is the cons of SSS?• More cumbersome to prepare.(8) Do we need to maintain a sss all the time?No, build sss as and when needed in recipe.#sweetstiffstarter #sweetstarter #levain #sourdough #sourdoughstarter #stiffstarter #naturalyeast #wildyeast
Mini bears 🐻 taking a spa milk bath Autumn Kitchen 2025-05-06 | Mini bears 🐻 taking a spa milk bath. *Sweet Stiff Starter*15g sourdough starter (active and strong)45g bread flour 20g water 8g sugar*Dough*115g bread flour 10g sugar2g salt80g milk10g unsalted butterAll of the sweet stiff starterMethod ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.➡️ Mix everything except butter till dough comes together and is strong.➡️ Add butter and knead until butter fully incorporated, and dough achieves window pane.➡️ Bulk proof the dough for 2hrs at 28C➡️ Punch down the dough and divide into 7-8g each. ➡️ roll into a smooth ball, stick 2 tiny balls onto it as ears ➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x ➡️ Bake at 165C for 13-15mins ➡️ deco with melted chocolate. Enjoy! #sourdough #sourdoughbuns #naturalyeast #wildyeast #levain #sweetstiffstarter #sweetlevain #sweetstarter #bearbun #kidssnack #minibear #bearbread #snack
Blueberry Cream Cheese Cake Autumn Kitchen 2025-05-05 | ~Blueberry Cream Cheese Cake~.*Blueberry cheese filling*130g cream cheese100g whipping cream60g blueberry jam (refer my earlier post for jam recipe)➡️ beat softened cream cheese till fluffy➡️add whipping cream and beat till fluffy➡️ add blueberry jam and beat to combine .*Cake Recipe*Yolk batter5 egg yolks55g milk 50g corn oil 60g low protein flour (cake flour).Meringue5 egg whites50g sugar5g lemon juice.Method ➡️ add milk and oil together, mix till combine ➡️ sieve the flour in and mix into paste➡️ add the yolks, mix well➡️ beat egg whites and lemon juice with high speed➡️ add 1/3 sugar when big bubbles seen➡️ continue beating and add 1/3 sugar when meringue form finer bubbles➡️ add last 1/3 sugar when meringue shows some line while beating ➡️ beat meringue to medium peak➡️ fold 1/3 of meringue to the yolk batter ➡️ pour back the batter to the balance meringue and fold well➡️ pour batter in 28x28cm pan➡️ bake at 150C 30mins (middle rack) ➡️ leave on cooling rack with the tanned skin facing up➡️ when it is completely cooled, cut half and spread blueberry cheese filling➡️ chill in fridge for at least one hour before slicing to serving size .#cake #blueberrycreamcheese #blueberrycheese #blueberrycheesecake #creamcheese #blueberrycake #blueberry #蛋糕 #蓝莓蛋糕 #奶油奶酪蛋糕 #蓝莓蛋糕片
Blueberry Jam Autumn Kitchen 2025-05-01 | Blueberry jam.250g blueberrry25g sugar6g lemon juice .Steps ➡️ soak blueberry in salt water for 15 mins, then rinse thoroughly several times ➡️ drain the blueberries and place them with sugar in a pot over medium heat➡️ crush half of the blueberries and cook over low heat➡️ stir continuously until the mixture thickens into jam➡️ add lemon juice and mix well➡️ transfer the jam to a sterilized glass jar. Let it cool completely before sealing with a lid.
Banana Muffin Autumn Kitchen 2025-04-18 | ~ Banana Muffin~.*Streusel recipe*30g low protein flour15g sugar 15g butter➡️ mix everything up to crumbly texture .*Muffin Recipe*150g banana2 egg30g brown sugar 50g corn oil120g low protein flour1/2tsp baking powder 1/2tsp tsp baking soda Crushed walnut .Method➡️ mash banana➡️ add egg and sugar, mix well➡️ add oil and mix well➡️ mix flour + baking powder + baking soda➡️ add flour into banana mixture, fold and combine well➡️ pipe into paper cup➡️ sprinkle crushed walnut and streusel➡️bake at 170C 30 mins
Burnt Cheese Bun Autumn Kitchen 2025-04-11 | Burnt Cheese Buns.(Recipe yields 12 buns).*Sweet Stiff Starter*30g sourdough starter 90g bread flour 40g water 15g sugar.*Dough*230g bread flour 20g sugar4g salt110g milk1 egg (55g)20g unsalted butterAll of the sweet stiff starter.*Burnt Cheese Spread*3 slice of cheese(50g)45g whipping cream15g butter20g sugar➡️ melt everything over a pan on low fame, keep stirring until you get a thicker cheese mixture . .Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.➡️ Mix everything except butter till dough comes together and is strong.➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.➡️ Bulk proof the dough for 2hrs at 28C➡️ Punch down the dough and split into 12 equal parts➡️ shape into triangle shape, rest for 15mins➡️ roll out to 20-25cm length then roll from the triangle base end to the tip (same as croissant shape)➡️ sprinkle water and coat with Parmesan cheese ➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x ➡️ score a straight line in the middle➡️ pipe burnt cheese spread on the groove➡️ Bake at 180C for 18-20mins .#sourdough #sourdoughbuns #naturalyeast #wildyeast #levain #sweetstiffstarter #sweetlevain #sweetstarter
Flaxseed Sourdough Autumn Kitchen 2025-03-28 | Flaxseed Sourdough..*Dough Spec*250g bread flour50g whole-wheat flour60g starter (active and strong)230-240g water 6g salt20g ground flaxseed ..*Method*➡️ toast the flaxseed over medium heat until it crackles and pops➡️ ground the toasted flaxseed ➡️ Mix flour, water and starter, rest for 30mins ➡️ Add salt and rest 15mins➡️ sprinkle ground flaxseed, stretch and fold the dough, rest 15mins➡️ perform another stretch and fold then transfer dough to greased container➡️ make coil folds whenever the dough spread (typically 45-60mins apart)➡️ when dough rises 50%, shape and coat rolled oat on the outer of the dough ➡️ keep dough in fridge overnight (12-18hrs)➡️ the next day, preheat oven with DO at 250C for 45mins➡️ bring dough out, score a straight line➡️ baked in DO at 250C 20mins covered, 210C 20mins uncovered. ..note- add 5-10g water during stretch & fold if dough is tight or dry. Try to feel the dough and add water accordingly
~ Matcha Marble Swiss Roll ~ Autumn Kitchen 2025-03-20 | Matcha Marble Swiss Roll..*Recipe*Yolk batter5 egg yolks55g milk 50g corn oil 60g low protein flour (cake flour).6g matcha powder25g hot water.Meringue5 egg whites50g sugar5g lemon juice.Method ➡️ add milk and oil together, mix till combine ➡️ sieve the flour in and mix into paste➡️ add the yolks, mix well➡️ beat egg whites and lemon juice with high speed➡️ add 1/3 sugar when big bubbles seen➡️ continue beating and add 1/3 sugar when meringue form finer bubbles➡️ add last 1/3 sugar when meringue shows some line while beating ➡️ beat meringue to medium peak➡️ fold 1/3 of meringue to the yolk batter ➡️ pour back the batter to the balance meringue and fold well➡️ weigh 220g batter in a separate bowl, scoop out a few tablespoon and mix with matcha paste then pour back and mix into matcha batter ➡️ keep the matcha batter in a piping bag➡️ pipe the plain batter and matcha batter alternatively onto a 28x28” pan➡️ use spoon to draw marble lines ➡️ bake at 150C 30mins➡️ leave on cooling rack with the tanned skin facing down➡️ when it is slightly cooled and still warm, flip over and peel off the paper, then roll the cake up
~ Roti Cake ~ (Cake Bread) Autumn Kitchen 2025-03-13 | ~ Roti Cake ~ (Cake Bread).~Recipe yields 2 loaves ~ .**Bread recipe**.*Sweet Stiff Starter*30g sourdough starter 90g bread flour 40g water 15g sugar.*Dough*200g bread flour 15g sugar4g salt85g milk1 egg (55g)15g unsalted butterAll of the sweet stiff starter.**Cake Recipe***Meringue*6 egg whites80g sugar6g lemon juice.*Yolk Batter*6 egg yolks90g cooking oil60g milk100g low protein flour20g cocoa powder .Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.➡️ Mix everything except butter till dough comes together and is strong.➡️ Add butter in and knead until butter fully incorporated, and dough achieves window pane.➡️ Shape and place into lined loaf tin, proof the dough for 3hrs at 28C (or till 1.5x)➡️ Start preparing cake batter when dough is almost sufficiently proofed ➡️ Heat up the cooking oil to 65-70C, add the oil to the flour and cocoa powder, mix into paste ➡️ add the milk and yolks, mix well ➡️ beat egg whites and lemon juice with high speed add 1/3 sugar when big bubbles seen ➡️ continue beating and add 1/3 sugar when meringue form finer bubbles ➡️ add last 1/3 sugar when meringue shows some line while beating ➡️ beat meringue to firm/medium peak ➡️ fold 1/3 of meringue to the yolk batter ➡️ pour back the batter to the balance meringue and fold well ➡️ Pour the cake batter onto the proofed dough ➡️ Bake at 180C for 12 mins, bring out the loaf and slit a straight line at the top of the cake batter ➡️ Continue baking at 180C for 40-45 mins.❣️ Refer my YouTube for full video .#roticake #rotikek #cakebread #breadcake #sourdoughbread #黑钻吐司 #蛋糕面包 #蛋糕吐司
Garlic Butter Bun Autumn Kitchen 2025-03-05 | ~Garlic Butter Bun~.Garlic butter bun is one of the most common breads in the local bakeries here. It’s so good even eaten plain. This time I wrapped with mozarella cheese and luncheon. .The garlic butter can be prepared in advance and keep in the fridge, use it in buns or spread for toast whenever needed..(Recipe yields 8 buns).*Sweet Stiff Starter*30g sourdough starter 90g bread flour 40g water 15g sugar.*Dough*230g bread flour 20g sugar4g salt110g milk1 egg (55g)20g unsalted butterAll of the sweet stiff starter.*Garlic Butter*30g softened butter20g chopped garlic1/4tsp salt handful chopped parsley/scallion - mix everything up- keep in piping bag..Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.➡️ Mix everything except butter till dough comes together and is strong.➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.➡️ Bulk proof the dough for 2hrs at 28C➡️ Punch down the dough and split into 8 equal parts➡️ roll into a smooth ball, rest for 15mins➡️ roll out and wrap with favorite fillings ➡️ sprinkle water and coat with Parmesan cheese ➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x ➡️ score a straight line in the middle➡️ pipe garlic butter on the groove➡️ Bake at 180C for 18-20mins
Chocolate Cupcake Autumn Kitchen 2025-02-26 | Chocolate cupcake.*Yolk batter*3 egg yolks45g milk 30g oil (corn oil)15g melted chocolate35g low protein flour (cake flour)10g cocoa powder .*Meringue*3 egg whites40g sugar4g lemon juice.Chocolate chips (optional) .*Method*➡️ sieve the flour and cocoa powder➡️ heat the oil in microwave for about 50-60s (approx 65-70C)➡️ add the oil to the flour and cocoa powder, mix into paste➡️ add the melted chocolate, milk and yolks, mix well➡️ beat egg whites and lemon juice with high speed➡️ add 1/3 sugar when big bubbles seen➡️ continue beating and add 1/3 sugar when meringue form finer bubbles➡️ add last 1/3 sugar when meringue shows some line while beating ➡️ beat meringue to firm/medium peak➡️ fold 1/3 of meringue to the yolk batter ➡️ pour back the batter to the balance meringue and fold well➡️ pipe half cup into 12 paper cups➡️ sprinkle some chocolate chips➡️ pipe the balance batter until fill up 80% of the cup➡️ sprinkle chocolate chips on top➡️ bake at 125C for 30mins, 150C 10mins, 170C 5-8mins or until it is tanned.
~Accordion Bread~ Autumn Kitchen 2025-02-18 | ~Accordion Bread~.*Sweet stiff starter*– triple in 7-8hrs at 27-28C30g starter90g bread flour40g water15g sugar.*dough*230g bread flour20g sugar4g salt1 egg (55g)110g milk20g butter All of the sweet stiff starter.Cocoa paste10g dark cocoa powder15g water .Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.➡️ Mix everything except butter till dough comes together and is strong.➡️ Add butter gradually and knead until fully incorporated and dough achieves window pane.➡️ Split dough into two equally➡️ Add the cocoa paste to one of the dough and mix to combine➡️ Rest the dough for 15mins➡️ Roll out the two dough and stack one on top of another with 1/3 offset➡️ Make a single fold and chill in fridge for 15mins➡️ Roll out the dough into rectangle ➡️ Roll up from one end to another (like rolling Swiss roll)➡️ Score the dough and place into greased tin (20x10x10cm)➡️ Proof 3.5-4hr at 28C or until dough fills 90% if the tin ➡️ Egg wash (optional) ➡️ Bake at 180C for 40-45mins.#shokupan #sourdoughshokupan #sourdoughbread #sourdoughloaf #sourdoughsandwichloaf #wildyeast #naturalyeast #levain #sweetstiffstarter #accordionbread
