Recipe: Perfect Sourdough shokupan

Sourdough shokupan. Sourdough Milk Loaf (Shokupan) With Tangzhong. Japanese milk bread: shokupan "Japan is generally regarded as being a rice-based food culture. However, bread — or pan in Japanese, derived from the Portuguese word pão — is eaten almost as widely. […] The most ubiquitous type of bread in Japan is the white and pillowy square-shaped bread called shokupan, which simply means "eating.

Sourdough shokupan Only a handful of homemade bakers have succeeded at making a sourdough Shokupan, making our loaf the first Sourdough Shokupan available on the market. Inspiring conversations from leaders and innovators throughout the sourdough community. Today I want to share with you how to make "Shokupan" fluffy Japanese white bread. You can cook Sourdough shokupan using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Sourdough shokupan

  1. You need of Sweet Stiff Starter 90g bread flour.
  2. Prepare 30 g of brown sugar.
  3. Prepare 30 g of starter.
  4. It's 40 g of water.
  5. Prepare of Tang zhong.
  6. Prepare 170 g of milk.
  7. You need 30 g of bread flour.
  8. You need of Main dough.
  9. You need 610 g of bread flour.
  10. It's 100 g of sugar.
  11. Prepare 12 g of salt.
  12. It's 215 g of milk.
  13. Prepare 2 of beaten eggs.
  14. It's 114 g of butter.

Shokupan is also a great sandwich bread. Because it's a life-changing loaf of bread. Shokupan is the soft, fluffy white bread you've seen floating around. This is a great combination of using sourdough and the Yudane method.

Sourdough shokupan step by step

  1. Starter left for 7 to 9 hours till 50% increase.
  2. 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.
  3. After second proof, deflate and shape into 3 rolled dough for loaf pan or shape into burger buns.
  4. 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.

I will call this Sourdough Shokupan. An advantage of using the Yudane method is that the bread stays fresh much longer. Sourdough shokupan Recipe adapted from breadtopia. Shokupan means "eating bread" in Japanese and it is also commonly referred to simply as Japanese white bread. It is quite similar to Hokkaido Milk Loaf but is less sweet and eggless.

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