Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, sourdough shokupan. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
I developed this sourdough version to enhance the nutrition and flavor of the bread. For the first sourdough Hokkaido milk bread I made, I simply took out the yeast and added ripe sourdough. Light and fluffy sourdough shokupan made in melbourne and delivered to your door.
Sourdough shokupan is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Sourdough shokupan is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have sourdough shokupan using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Sourdough shokupan:
- Get Sweet Stiff Starter 90g bread flour
- Take 30 g brown sugar
- Take 30 g starter
- Make ready 40 g water
- Take Tang zhong
- Make ready 170 g milk
- Make ready 30 g bread flour
- Prepare Main dough
- Make ready 610 g bread flour
- Prepare 100 g sugar
- Get 12 g salt
- Prepare 215 g milk
- Make ready 2 beaten eggs
- Make ready 114 g butter
Shokupan is arguably the greatest bread with which to create a finger We're talking shokupan - or milk bread - the most sought-after soft carb since sourdough became a staple. At SHOKUPAN we've put a sourdough spin on the beloved Japanese white loaf so that you get all the benefits of improved gut health. This Sourdough Hokkaido Milk Bread with Tangzhong combines two of my favorite bread Japanese Shokupan Condensed Milk Sandwich Bread - Recipe Three: Chewy Crumbs with Milky Soft Crust. Shokupan is characterised by a moist, creamy interior and fragrant crust. pride in their shokupan as they do in their naturally leavened rustic loaves of Campagne, or their sourdough croissants.
Steps to make Sourdough shokupan:
- Starter left for 7 to 9 hours till 50% increase
- Mix everything together except butter. Knead until a dough ball forms. Then add in butter and knead until window pane. Proof until double which may take 3 to 6 hours
- After second proof, deflate and shape into 3 rolled dough for loaf pan or shape into burger buns
- If loaf pan, Bake at 120 deg cold. Increase oven heat 10 deg every 10 mins until u reach 180. Bake at 180 for last 10 mins. Unmould after baking to reduce shrinkage. If bake as buns, bake at 180deg for 20 mins
My love of shokupan toast is never ending. Probably because shokupan is SO DANG FLUFFY and so adding butter and jam is something childhood cartoon dreams are made of. I did not run with this toast. Learn to make Sourdough & discover why sourdough is the healthiest bread. Find out how sourdough helps your digestion & benifits to your overall health & well being.
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