Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, a little luxurious - silky smooth milk shokupan - square pullman bread loaf. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Make the dough in a bread machine. Deflate the dough, divide into two portions, and round off neatly. Pullman bread loaves, a culinary legacy of the new national monument.
A Little Luxurious - Silky Smooth Milk Shokupan - Square Pullman Bread Loaf is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. A Little Luxurious - Silky Smooth Milk Shokupan - Square Pullman Bread Loaf is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook a little luxurious - silky smooth milk shokupan - square pullman bread loaf using 7 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make A Little Luxurious - Silky Smooth Milk Shokupan - Square Pullman Bread Loaf:
- Prepare 320 grams Bread (strong) flour
- Get 20 grams Sugar
- Make ready 10 grams Condensed milk (if you have some)
- Get 4 grams Salt
- Prepare 40 grams Butter
- Make ready 230 grams Milk
- Take 4 grams Dry yeast
USA Pan baking pans feature Americoat which promotes quick release of baked-goods plus fast and easy clean up; wash with hot water. Baking time & temperature may vary depending on the type and accuracy of oven. The softest, fluffiest Japanese shokupan recipe. If you've tried a lot of other recipes without success, try this one, its the Japanese bread anyone can make.
Instructions to make A Little Luxurious - Silky Smooth Milk Shokupan - Square Pullman Bread Loaf:
- Make the dough in a bread machine.
- Deflate the dough, divide into two portions, and round off neatly.
- Leave to rest for about 20 minutes. The photo shows the dough after it's rested.
- Deflate the dough lightly, and then roll each piece out carefully with a rolling pin into rectangles.
- (If you do both at the same time, the size will be even.)
- Fold each piece of dough into thirds. Smooth down the seams.
- Roll the dough up, and seal the seams firmly!
- When both are rolled up…
- …put the dough pieces seam side down in an oiled bread pan
- Leave the dough to rise until it fills the pan about 80% of the way. Put the lid on after it's risen.
- Preheat the oven to 200°C, and bake for about 30 minutes.
- After the bread is baked, take the lid off and drop the pan from some height to "shock" it.
- A rich square loaf is finished.
- The white lines on the edges came out nicely too.
- Slice thickly, and eat just as is.
- The crust is thin and crispy, the inside is silky and tender.
If you know me, even a little bit, you would know that I love carbs. I have a sweatshirt that proudly proclaims me a carb lover because it's so very. Shokupan made with milk powder and water. However, the original recipe from from Cookpad uses milk that doesn't require scalding and so, the curious me. Shokupan is what american white bread should be.
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