Скачать с ютуб How To Make An Incredible Soft Sourdough Shokupan: A Japanese Milk Bread Twist 🍞☁️ в хорошем качестве

How To Make An Incredible Soft Sourdough Shokupan: A Japanese Milk Bread Twist 🍞☁️

I've always wanted to bake shokupan bread. This Japanese milk bread, super soft and fluffy, is shown again and again on social networks. So it was time to develop my own. I used a tangzhong to get as much moisture into the dough as possible. I am very happy with the result, although I could have lowered the temperature a little. But take a look! #recipe For the sweet stiff starter we combine 220g flour 110g water 30g sugar 10g sourdough and mix everything together an let it ferment over night at room temperature. We also prepare a tangzhong the same evening by stirring 200g water 40g flour in a pan at moderate heat until it thickens. Fill it in a glas and cover it with plastic wrap. This will go into the fridge over night. The next day it's time to prepare our main dough. For this you put 600g flour 180g milk 370g sweet stiff starter 240g tangzhong in a mixer and mix it for about 10 minutes at slow speed. Add 2 eggs 60g butter 40g sugar And mix it for another 5 minutes at higher speed, add 10g salt and mix it for another 1-2 minutes until a window pane test passes. Transfer your dough to you counter top and give it some slap and folds before putting it into a plastic container. After 30 minutes of rest do 4 sets of coil folds, one each 30 minutes and let the dough rest in between. After 3-4 hours of fermentation it's time to divide the dough into 6 portions à 270g. Roll them up and place them into a loaf pan. Cover the pan and let it ferment for another 2-4 hours until they reach the top of the loaf pan. Now it's time to give them an egg wash (1 egg yolk with a bit of milk). Put them into the oven which is preheated at 250°C / 482°F and bake them with steam. Directly reduce the temperature to 180°C /356°F and bake them for 45 minutes. Next time I would reduce the initial temperature to 220°C / 428°F. This should lead to thinner crust. Try it out! Enjoy! --- 00:00 - Intro 00:37 - Sweet stiff starter 01:25 - Tangzhong 02:16 - Main dough ingredients 02:46 - Mixing the dough 04:35 - 1st set coil folds 05:00 - 2nd set coil folds 05:18 - 3rd set coil folds 05:31 - 4th set of coil folds 05:46 - Shaping 08:38 - Baking 09:55 - Impressions