How to cook Sourdough shokupan

This Sourdough shokupan { has been the favourite prescription at simple Recipe for over 24 years. Thousands of people make every morning. Why? Shokupan means "eating bread" in Japanese. It is characterised as a light and fluffy sandwich bread traditionally made from yeast. Only a handful of homemade bakers have succeeded at making a sourdough Shokupan, making our loaf the first Sourdough Shokupan available on the market.

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. This is a great combination of using sourdough and the Yudane method. I will call this Sourdough Shokupan. You can cook Sourdough shokupan using 14 ingredients and 4 steps. Here is how you achieve it.

Material of Sourdough shokupan

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

An advantage of using the Yudane method is that the bread stays fresh much longer. 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.

Sourdough shokupan step by step

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.

It seems to stay fresh longer than most other ordinary homemade bread. That makes it hard to tie down in an easy definition.. sourdough. 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.

So for the rest of me apologize if there is a step by step that is wrong. Hopefully that is what I gave regarding Sourdough shokupan {.If you have trouble choosing what menu to serve for lover can directly visit the website elcircodelasmoscas{