Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, enchantingly silky-smooth shokupan (square loaf bread) with condensed milk. It is one of my favorites food recipes. For mine, I will 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 current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Enchantingly Silky-Smooth Shokupan (Square Loaf Bread) With Condensed Milk is something which I’ve loved my entire life. They are nice and they look wonderful.
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 get started with this particular recipe, we have to prepare a few components. You can have enchantingly silky-smooth shokupan (square loaf bread) with condensed milk using 8 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Enchantingly Silky-Smooth Shokupan (Square Loaf Bread) With Condensed Milk:
- Prepare 250 grams Bread (strong) flour
- Make ready 40 grams Butter
- Make ready 2 tbsp Condensed milk
- Get 2 tbsp Sugar
- Make ready 12 grams Skim milk powder
- Get 4 grams Salt
- Get 175 grams Water (cold)
- Make ready 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:
- Put all the ingredients in a bread maker and set it to make the dough and let it complete the 1st rising.
- 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.
- Now to shape the bread. Start by rolling out the dough into a big oval using a rolling pin.
- Fold the bottom one third up…
- And the top one third down.
- 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).
- Roll it up from the bottom and then seal the end.
- 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.
- Let the bread rise a second time until it has risen up to a bit less than 80% of the pan.
- 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 for this special food enchantingly silky-smooth shokupan (square loaf bread) with condensed milk recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
