I made this yesterday with orange zest flavour n it was awesome. Just a note to the baking time 20-25 mins at 180C is max. 50 mins is probably if bake in loaf tin.
I am making your muffins but, by mistake I already put them in their baking dish with only one rise, and watching your video one more time to check on the temperature I noticed you gave them 2 rises. I am about to bake them, given them only 1 rise...I will see if there is any difference, although I don't have other 2 rise-batch to compare. Maybe next time I will make them properly.
My bread-cake was a delight! When I was putting the muffins in their dish to bake them, the dough resembled very much like the dough for a panettone. It was so delicious I ate some raw. When they were done I ate them all my by myself, giving just 1 to my neighbor. Right now I am preparing more dough to make one more batch with a friend. It will be a delight !!
The pictures do not show the reality of these muffins. They are incredible! Mine resembled more like panettone because I kneeded the dough, yes like brioche. You can do whatever and however you want!
Hi I was just wondering how do you measure how much fruit yeast water is needed to substitute the liquid+dry yeast. I want to make Kue Mangkok, the original recipe has 250ml coconut milk and 1tsp of dry yeast. Do I need to make the poolish first and then add the coconut milk later?
Usually 1/4 tsp of dry yeast and 100 ml of water is roughly equal to 100 ml of yeast water, but that also depends on the condition of your yeast water. The adjustment should also be based on the hydration of the recipe. Hydration is based on the flour. So in your case, you may want to start with how much flour you are going to use, and then consider the amount of yeast water as water, ans check if the hydration is too high, if it is, you may have to adjust the flour and all the other ingredients based on the flour. The other thing to consider is that yeast water takes 2-3 times longer to ferment, so you need to adjust the fermentation time too.
Hmm that's about the right price :) when it comes to modern breads, to get to the excellent taste and texture that appear to consumers, most in this industry use certain chemicals, for reasonable cost and time consideration, but we get to use to the taste and texture. The problem is at home, to achieve better taste and texture, we need to work a little harder. Is it worth it? Yes, especially when you have lots of time and a huge craving to satisfy during lockdown.
I guess if you look at it from the economic/expenditure point of view ... yes they are expensive because they take about 3-5 days to make. Mine...forget it...they are so exclusive...you cannot believe it. I have a home-made cointreau liquor, about 15 years old, and I put the raisins in that liquor to soak and I am adding some of that liquor, plus the raisins, and other goodies. Only for the family !
If the Wild Yeast Water works as well for Muffins as it does for bread this is a must try. I wish someone would do a video on how long you can keep a Wild Yeast Water going and the actual steps to do that. Because it takes so long to get the activity, it would be helpful to know how long you can keep it viable.
Pablo has made a video on this and so have many others. Just search it on TH-cam you will find it. Apparently they last up to two months but you can make more by saving a small amount of the water when it almost gone and then add sugar and salt and more water and fruit. Pablo uses dates but I made mine with raisins
@@mikewurlitzer5217 if you want a quicker way, use good quality dried raisins, after your 1st batch of yeastwater is striving, you can add some leftover from the 1st batch to continue the next batch, it would accelerate the process under the right room temperature.
How would you go about making this all chocholate? With cocoa,,, Wold you just add cocoa, or replace some of the flour? Would you add more sugar too?? Asking because they look super good, but I have this insane chocholate cravings,,,😉 Just trying to be a tiny bit sweeter,, 😂😂
These look GREAT. 😋😋
loving your channel :)
I made this yesterday with orange zest flavour n it was awesome. Just a note to the baking time 20-25 mins at 180C is max. 50 mins is probably if bake in loaf tin.
Thanks so much for sharing, would you mind telling me what type of oven that you are using? We are still using a very old oven :)
Electrolux electric oven
Great to have this. I Google for yeast muffins and found you.
Wow...
It's yummy cake
I want to try..
Wellcome back to watching
Thank you
Wow those look delicious! What are the sign that the fermentation process has completed? Double the volume?
5:57 explained it, a complete step-by-step instruction is also provided in the description of this video.
Ah yesss... Much obliged
Enak bangat roti nya
Jadi pengen nyoba makan
Semoga bermanfaat👍
I am making your muffins but, by mistake I already put them in their baking dish with only one rise, and watching your video one more time to check on the temperature I noticed you gave them 2 rises. I am about to bake them, given them only 1 rise...I will see if there is any difference, although I don't have other 2 rise-batch to compare. Maybe next time I will make them properly.
My bread-cake was a delight! When I was putting the muffins in their dish to bake them, the dough resembled very much like the dough for a panettone. It was so delicious I ate some raw. When they were done I ate them all my by myself, giving just 1 to my neighbor.
Right now I am preparing more dough to make one more batch with a friend. It will be a delight !!
The pictures do not show the reality of these muffins. They are incredible! Mine resembled more like panettone because I kneeded the dough, yes like brioche. You can do whatever and however you want!
Can i substitute coconut oil for the butter?
Hi Novita, do you a clip for cake with the natural water yeast? Thank you!
th-cam.com/video/6yo3l-yA1VA/w-d-xo.html
Hi I was just wondering how do you measure how much fruit yeast water is needed to substitute the liquid+dry yeast. I want to make Kue Mangkok, the original recipe has 250ml coconut milk and 1tsp of dry yeast. Do I need to make the poolish first and then add the coconut milk later?
Usually 1/4 tsp of dry yeast and 100 ml of water is roughly equal to 100 ml of yeast water, but that also depends on the condition of your yeast water. The adjustment should also be based on the hydration of the recipe. Hydration is based on the flour. So in your case, you may want to start with how much flour you are going to use, and then consider the amount of yeast water as water, ans check if the hydration is too high, if it is, you may have to adjust the flour and all the other ingredients based on the flour. The other thing to consider is that yeast water takes 2-3 times longer to ferment, so you need to adjust the fermentation time too.
Check out this link for more info on fruit yeast water: th-cam.com/video/M5M7KQp5zYw/w-d-xo.html
@@NovitaListyani thank you so much!!!❤
All that effort would need it to be prized at least $50/piece. Looks amazing though!!!
Hmm that's about the right price :) when it comes to modern breads, to get to the excellent taste and texture that appear to consumers, most in this industry use certain chemicals, for reasonable cost and time consideration, but we get to use to the taste and texture. The problem is at home, to achieve better taste and texture, we need to work a little harder. Is it worth it? Yes, especially when you have lots of time and a huge craving to satisfy during lockdown.
I guess if you look at it from the economic/expenditure point of view ... yes they are expensive because they take about 3-5 days to make. Mine...forget it...they are so exclusive...you cannot believe it. I have a home-made cointreau liquor, about 15 years old, and I put the raisins in that liquor to soak and I am adding some of that liquor, plus the raisins, and other goodies. Only for the family !
"Room temp should take about 4 hours"
Not so bad--
"At a room temperature of 26 Celsius"
Me: *laughs in Canadian*
If the Wild Yeast Water works as well for Muffins as it does for bread this is a must try. I wish someone would do a video on how long you can keep a Wild Yeast Water going and the actual steps to do that. Because it takes so long to get the activity, it would be helpful to know how long you can keep it viable.
Pablo has made a video on this and so have many others. Just search it on TH-cam you will find it. Apparently they last up to two months but you can make more by saving a small amount of the water when it almost gone and then add sugar and salt and more water and fruit. Pablo uses dates but I made mine with raisins
@@Raevyn20 Thank you!
@@mikewurlitzer5217 if you want a quicker way, use good quality dried raisins, after your 1st batch of yeastwater is striving, you can add some leftover from the 1st batch to continue the next batch, it would accelerate the process under the right room temperature.
How would you go about making this all chocholate? With cocoa,,, Wold you just add cocoa, or replace some of the flour? Would you add more sugar too??
Asking because they look super good, but I have this insane chocholate cravings,,,😉
Just trying to be a tiny bit sweeter,, 😂😂
Hmmm, good idea, will work it out someday :)
is it possible to make it vegan, i wonder how it will raise while baking without eggs.
It should be possible but we have not tried it yet
Untung ada translate nya
Ma,af kalau boleh tau yg punya channel ini asli orang mana
Indonesia
Ndek ngerti 😂😂😂😂😂😂