Made Shokupan today, known as Japanese or Hokkaido milk bread. Used the Yudane method as opposed to the Tangzhong method. The softest white bread I have ever made, kind of basic but unique. I used a couple slices for a hamburger bun and
it held up well and was excellent. Only have a fourth of it left for a pic, gave half away and have now eaten the rest. Made four portions like this in a large pullman pan without the lid, so this piece is about 4 by 4 inches. I would make this into buns just for burgers next time.
it held up well and was excellent. Only have a fourth of it left for a pic, gave half away and have now eaten the rest. Made four portions like this in a large pullman pan without the lid, so this piece is about 4 by 4 inches. I would make this into buns just for burgers next time.
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