Sourdough shokupan. Today I want to share with you how to make "Shokupan" fluffy Japanese white bread. "Shokupan" is one of the staple Japanese bread that you can find at any grocery store. The most ubiquitous type of bread in Japan is the white and pillowy square-shaped bread called shokupan, which simply means "eating bread." Made of white flour, yeast, milk or milk powder, butter, salt and sugar, shokupan is both loved and taken for granted by most. Sourdough Hokkaido Milk Bread with Tangzhong Japanese Hokkaido milk bread is pillowy soft with light buttery flavor and a hint of sweetness.

Share all people, cooking is indeed something which is quite simple. Besides they are indeed like cooking and have will cooking that is quite, they are also smart in integrating each dish so that it becomes dish luscious. But there are those who cannot can cook, so they must search and see recipes that are easy to follow.

Sourdough shokupan Over the past year we've covered the various uses of tangzhong in this blog. Yes, tangzhong is the key to softer sandwich loaves and dinner rolls with better freshness. Yes, it works with whole grains; and you can apply it to most.

You can cook Sourdough shokupan use 14 ingredients and 4 the steps. Here guides how you cook it.

The main ingredient Sourdough shokupan as follows:

Prepare of Sweet Stiff Starter 90g bread flour.
Prepare 30 g of brown sugar.
Prepare 30 g of starter.
Prepare 40 g of water.
You need of Tang zhong.
Prepare 170 g of milk.
You need 30 g of bread flour.
Prepare of Main dough.
Provide 610 g of bread flour.
You need 100 g of sugar.
You need 12 g of salt.
Provide 215 g of milk.
You need 2 of beaten eggs.
You need 114 g of butter.

I usually use LeSaffre Saf-Instant Yeast Gold. for making shokupan Japanese milk bread. If you cannot find instant dry yeast but can find fresh yeast, you can substitute. But even for her, it's hard to say when milk bread, known as shokupan ("food bread") in Japan, officially came onto the scene. "Shokupan is a general term for a loaf you cut and slice and. Called shokupan, milk bread, pai bao and by other names, this bread is a miracle of engineering: moist but not gummy, rich but light, balanced between sweet and salty.

Instructions 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.

Knead until a dough ball forms. Then add in butter and knead until window pane. Are you in the mood for some soft sandwich loaf bread? Do your kids prefer the soft bread over any other type of bread? You'll want to try out this soft milk loaf by Arti Jorgenson.