The crumbs of my Shokupan Japanese milk bread Sourdough Shokupan. This is my Recipe 1250 g. Bread flour 600 g. Cold Milk 200 g. Sourdough Starter 2 eggs 120 g. Sugar 20 g. Salt 120 g. Butter (cold butter) 60 g. Condense Milk 190 g. Bread paste (like Tangzong) 109 g. Of old bread and 125 g. Of water cut the bread and bring in to boil mix until become paste and let it cool before use. Mix all ingredients in stand mixer at 20% speeds for 20 minutes then add cold butter mix with 30% speed for 20 min
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The crumbs of my Shokupan Japanese milk bread Sourdough S…
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Comment “shokupan” and a link to the recipe PLUS the link to the shokupan baking tin will be sent to your DMs. Keep reading the caption for more baking tips below. So you’ve done my beginner shokupan recipe and you’re ready to level up. Great! If you’re familiar with Taiwanese milk bread recipes, tangzhong and yudane are basically the same thing. But from reading Japanese cooking blogs, I’ve learned that a lot of home bakers in Japan started using this shortcut. Instead of cooking flour over the
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