Enchantingly Silky-Smooth Shokupan (Square Loaf Bread) With Condensed Milk
Enchantingly Silky-Smooth Shokupan (Square Loaf Bread) With Condensed Milk

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, enchantingly silky-smooth shokupan (square loaf bread) with condensed milk. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Enchantingly Silky-Smooth Shokupan (Square Loaf Bread) With Condensed Milk is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Enchantingly Silky-Smooth Shokupan (Square Loaf Bread) With Condensed Milk is something that I have loved my entire life.

Make the dough in a bread machine. Deflate the dough, divide into two portions, and round off neatly. Great recipe for Enchantingly Silky-Smooth Shokupan (Square Loaf Bread) With Condensed Milk.

To begin with this particular recipe, we must first prepare a few ingredients. You can have enchantingly silky-smooth shokupan (square loaf bread) with condensed milk using 8 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Enchantingly Silky-Smooth Shokupan (Square Loaf Bread) With Condensed Milk:
  1. Take 250 grams Bread (strong) flour
  2. Prepare 40 grams Butter
  3. Take 2 tbsp Condensed milk
  4. Make ready 2 tbsp Sugar
  5. Get 12 grams Skim milk powder
  6. Take 4 grams Salt
  7. Make ready 175 grams Water (cold)
  8. Take 4 grams Instant dry yeast

Shokupan is characterised by a While the dairy component plays a crucial part in the smooth, long-lasting moistness of shokupan. Hokkaido Milk Bread - Light and fluffy Japanese bread that is easy to make! This milk bread is perfect for breakfast with a bit of butter! Milk bread (or shokupan) is a Japanese bread made from a Tangzhong base.

Instructions to make Enchantingly Silky-Smooth Shokupan (Square Loaf Bread) With Condensed Milk:
  1. Put all the ingredients in a bread maker and set it to make the dough and let it complete the 1st rising.
  2. Once the dough is done, take it out and place it on a floured work surface, and deflate. Divide the dough into two pieces and let it rest for 20 minutes.
  3. Now to shape the bread. Start by rolling out the dough into a big oval using a rolling pin.
  4. Fold the bottom one third up…
  5. And the top one third down.
  6. Turn the dough so it is perpendicular to you and use the rolling pin to roll out a bit more (until it is the width of your bread pan).
  7. Roll it up from the bottom and then seal the end.
  8. Place each piece of formed dough in the corners of the pan. Place the closed seam side on the bottom so that they face each other.
  9. Let the bread rise a second time until it has risen up to a bit less than 80% of the pan.
  10. Put on the pan cover and bake in an oven preheated to 200°C for 30 minutes. Once it is done baking, take it out of the pan immediately and let it cool.

It is a very light and fluffy bread with a springy texture that is lightly sweetened. Shokupan is arguably the greatest bread with which to create a finger sandwich. So he set about making a traditional loaf, but with a sourdough starter. It was partly for the nutritional benefits, partly for the flavour that comes with naturally occurring yeast, and partly to improve the bread's digestibility. Japanese Milk Bread is some of the fluffiest, stretchiest white bread I've eaten and well worth the few extra steps which help make it so good!

So that’s going to wrap this up with this exceptional food enchantingly silky-smooth shokupan (square loaf bread) with condensed milk recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!