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Ingredient
SHOKUPAN (Japanese soft toast)
Introduce
Ingredient
236 g
bread flour
33 g
water
3 g
yeast
38 g
whipping cream
33 g
sugar
23 g
condensed milk
3 g
salt
83 g
cold water
46 g
milk
19 g
butter
Cooking instructions
* Step 1
Mix poolish and fermant for 2 hrs. Chill for 8-12hr
* Step 2
Mix all except butter until gluten forms. Add softened butter
* Step 3
Roll and fermant for 1 hr
* Step 4
Devide 180g each and rest for 20mins
* Step 5
Press air out and shape. Fermant in toast tin for 1hr (35C hot bath)
* Step 6
Bake 170-200C for 27mins
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