Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sourdough shokupan. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Sourdough shokupan is only one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Sourdough shokupan is something that I have loved my entire life. They are fine and they look fantastic.
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. This bread is super fluffy, soft and moist.
To get started with this recipe, we have to first prepare a few ingredients. You can cook sourdough shokupan using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Sourdough shokupan:
- Prepare Sweet Stiff Starter 90g bread flour
- Take 30 g brown sugar
- Get 30 g starter
- Take 40 g water
- Take Tang zhong
- Make ready 170 g milk
- Prepare 30 g bread flour
- Get Main dough
- Take 610 g bread flour
- Get 100 g sugar
- Make ready 12 g salt
- Take 215 g milk
- Make ready 2 beaten eggs
- Take 114 g butter
There's even another bakery that has also won the same "Pan of the Year" (that's bread of the year) award that Nogami has and doesn't have a line. Tangzhong, an Asian technique designed to enhance the softness of yeast bread and extend its shelf life, is being embraced by a small but growing number of bakers. 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.
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
Yes, it works with whole grains; and you can apply it to most. 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. "Shokupan" is one of the staple Japanese bread that you can find at any grocery store. The size is the same, but it comes in varieties of thickness. Knead until a dough ball forms.
So that’s going to wrap it up with this exceptional food sourdough shokupan recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
