Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a special dish, sourdough shokupan. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Light and fluffy sourdough shokupan made in melbourne and delivered to your door. When buying a Shokupan, you're participating in supporting your local economy, we just want to thank you for this. I will call this Sourdough Shokupan.
Sourdough shokupan is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Sourdough shokupan is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook sourdough shokupan using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Sourdough shokupan:
- Prepare Sweet Stiff Starter 90g bread flour
- Get 30 g brown sugar
- Prepare 30 g starter
- Get 40 g water
- Get Tang zhong
- Get 170 g milk
- Take 30 g bread flour
- Make ready Main dough
- Take 610 g bread flour
- Get 100 g sugar
- Make ready 12 g salt
- Prepare 215 g milk
- Prepare 2 beaten eggs
- Make ready 114 g butter
Shokupan is the soft, fluffy white bread you've seen floating around Instagram and in your. 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. 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.
Instructions 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
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. Today I want to share with you how to make "Shokupan" fluffy Japanese white bread. Shokupan is also a great sandwich bread. The square shape is perfect for sandwiches either with or without the crust. My love of shokupan toast is never ending.
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