Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, sourdough shokupan. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Light and fluffy sourdough shokupan made in melbourne and delivered to your door. When buying a Shokupan, you're participating in supporting your local economy, we just want to thank you for this. I will call this Sourdough Shokupan.

Sourdough shokupan is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Sourdough shokupan is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have sourdough shokupan using 14 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Sourdough shokupan:

1. Make ready Sweet Stiff Starter 90g bread flour
2. Get 30 g brown sugar
3. Make ready 30 g starter
4. Get 40 g water
5. Take Tang zhong
6. Get 170 g milk
7. Get 30 g bread flour
8. Prepare Main dough
9. Prepare 610 g bread flour
10. Take 100 g sugar
11. Prepare 12 g salt
12. Prepare 215 g milk
13. Prepare 2 beaten eggs
14. Take 114 g butter

Shokupan is arguably the greatest bread with which to create a finger We're talking shokupan - or milk bread - the most sought-after soft carb since sourdough became a staple. Japanese milk bread is a big trend in Tokyo. So what makes it so popular - and where Sourdough and wholewheat-loving bread snobs often sneer at white bread but shokupan is the king. Shokupan is characterised by a moist, creamy interior and fragrant crust. pride in their shokupan as they do in their naturally leavened rustic loaves of Campagne, or their sourdough croissants.

Instructions to make Sourdough shokupan:

1. Starter left for 7 to 9 hours till 50% increase
2. Mix everything together except butter. Knead until a dough ball forms. Then add in butter and knead until window pane. Proof until double which may take 3 to 6 hours
3. After second proof, deflate and shape into 3 rolled dough for loaf pan or shape into burger buns
4. If loaf pan, Bake at 120 deg cold. Increase oven heat 10 deg every 10 mins until u reach 180. Bake at 180 for last 10 mins. Unmould after baking to reduce shrinkage. If bake as buns, bake at 180deg for 20 mins

Shokupan is also a great sandwich bread. The square shape is perfect for sandwiches either with or without the crust. At SHOKUPAN we've put a sourdough spin on the beloved Japanese white loaf so that you get all the benefits of improved gut health. My love of shokupan toast is never ending. Probably because shokupan is SO DANG FLUFFY and so adding butter and jam is something childhood cartoon dreams are made of.

So that is going to wrap this up for this special food sourdough shokupan recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!