Easy Shokupan Recipe - Japanese Milk Bread + Tangzhong | Cupcake Jemma скачать в хорошем качестве

Easy Shokupan Recipe - Japanese Milk Bread + Tangzhong | Cupcake Jemma

This week we're showing you how to make Shokupan, otherwise known as Japanese Milk bread. The fluffiest, cloud like, white bread there is. Great for sandwiches, toasting and and making Honey Butter Toast (COMING TOMORROW!!!). It gets it's infamous fluffy interior using a Tangzhong. We show you how to make this bread two ways, a classic rounded cloud like top, with a glaze, and a super square loaf. TANGZHONG 60g Water 60g Milk 25g Strong White Bread Flour DOUGH Tangzhong at Room Temperature 120g Milk, Lukewarm (28-30°C) 7g Active Yeast 50g Sugar 15g Milk Powder (toasted if you like) 1 Egg 350g Strong White Bread Flour1 tsp Sea Salt 60g Soft Unsalted Butter 1 Egg + 2 tbsp Water for Egg Wash (optional) ----------- Become a Patreon BAKE CLUB member for a pdf download of this and other recipes, as well as Bake-Alongs, extra content, baking tips and more. BAKE CLUB:   / cupcakejemma   BAKE AT HOME: http://cupcakejemma.com CAKES: http://www.crumbsanddoilies.co.uk INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies