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
1:03
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
286 views6 months ago
FacebookMilsom Puttasri
🍞 Hoy te enseño a preparar shokupan, el pan de molde japonés de miga súper esponjosa y corteza finísima. Perfecto para tostadas, sándwiches o para acompañar cualquier comida. 📝 Ingredientes: 300 g de harina de trigo ( 25 g para estirar) 225 ml de leche 20 g de azúcar 10 g de levadura fresca 15 g de mantequilla 7 g de sal 1 huevo (para pintar) 📝 Para la premasa (Tang Zhong): 75 g de harina de trigo 60 ml de agua hirviendo 🔥 Consejo: La clave del shokupan está en la premasa. Prepárala el día a
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🍞 Hoy te enseño a preparar shokupan, el pan de molde japonés de miga súper esponjosa y corteza finísima. Perfecto para tostadas, sándwiches o para acompañar cualquier comida. 📝 Ingredientes: 300 g de harina de trigo ( 25 g para estirar) 225 ml de leche 20 g de azúcar 10 g de levadura fresca 15 g de mantequilla 7 g de sal 1 huevo (para pintar) 📝 Para la premasa (Tang Zhong): 75 g de harina de trigo 60 ml de agua hirviendo 🔥 Consejo: La clave del shokupan está en la premasa. Prepárala el día a
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