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Recipe: Appetizing Sourdough shokupan

Sourdough shokupan. Breads - Soft Sourdough Bread Breads/Buns/Loaf - Yudane Method. Today I want to share with you how to make "Shokupan" fluffy Japanese white bread. 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.

Sourdough shokupan Japanese milk bread is a big trend in Tokyo. So what makes it so popular - and where Sourdough and wholewheat-loving bread snobs often sneer at white bread but shokupan is the king. At SHOKUPAN we've put a sourdough spin on the beloved Japanese white loaf so that you get all Shokupan means "eating bread" in Japanese. You can cook Sourdough shokupan using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients of Sourdough shokupan

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

It is characterised as a light and fluffy sandwich bread. If you're not familiar with 'Shokupan', it's time to get well-acquainted. Because it's a life-changing loaf of bread. Shokupan is the soft, fluffy white bread you've seen floating around Instagram and in your.

Sourdough shokupan instructions

  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.

How to make quality sourdough bread at home. Easy to follow method with recipes to make batard, baton, sticks, fruit How to make professional quality sourdough for cafes and small artisan bakeries. 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.