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Butter and Milk Shokupan | Japanese Milk Bread – Better than Bakery! You don’t want to buy bread!

Today I want to share with you my butter and milk Shokupan Recipe.

I have so many kinds of Shokupan recipes, and this is a kind of a little bit richer side in taste.

When you toast it, it makes a crispy exterior, and if you put a piece of butter on top, it will make an excellent breakfast.

Once you taste it, you don’t want to but bread anymore!

10×10×18 Shokupan mold
250g bread flour
4g salt
20g sugar
3g instant yeast
200ml whole milk
25g unsalted butter

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https://amzn.to/3ijUzue

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Thanks! Love from Japan♡

#kitchenprincessbamboo#shokupan#japanesemilkbread


Hi friends today i want to share with You my butter and milk chocoban recipe I have so many varieties of shukman Recipe and shakbang is a dairy bread but This is one of the kind of a little bit Richer in taste when you toast it it Makes a crispy exterior and if you put The piece of butter on top it will make An excellent breakfast Once you taste it you don't want to buy Bread anymore So let's get started today i'm kneading By hand But you can always do it in a stand Mixer The dough is a little sticky but it Makes soft and moist bread Mix your flour sugar and salt and then Add the yeast Pour the milk in three stages and mix Until distributed evenly Keep mixing until it becomes one lump For about one minute Cover and let it rest for about 10 Minutes While resting the gluten relaxes and the Flour observe the moisture completely Knead the dough for about five minutes Until the dough stretches paper thin Add unsalted butter and knead until the Dough comes back together for about 3 Minutes Let's give it a test again and the dough Stretches paper thing is good to go

Shape into a bowl and stretch the Surface to keep the gas inside and put It in a greased bowl Cover and leave it in a warm spot for About 60 minutes until almost double in Volume Take out the dough onto the working Surface and that's the minimum amount of Flour to work with Divide the dough into two equal portions Cover and take 10 minutes bench rest Bench rest relaxes the dough before the Final shaping Now let's shape the shock bando today i Shape it into two mountains Shape into a bowl release the excess gas And give it the tension to the surface And then put it in a greased mold Cover and let it rise for about 45 to 50 Minutes or until it rises over the edge While the final proofing preheat the Oven to 100 degrees celsius It took me 50 minutes to rise fully Put it in a 100 degrees oven and reset The temperature to the 200 degree Celsius Bake it for 40 minutes in total This baking method is called cold start It rises the dough so much higher than Starting baking in the hot oven And the chocobo is a large volume bread So that you can cook through perfectly In this method Take out and tap the mold onto your

Working surface to release the hot air Inside the bread it prevents shrinking While cooling down Apply butter on top if you want and cool It down to room temperature It smells so good in my house and it Makes me so happy And it makes a great toast ever Be careful with overeating You can enjoy the toast simply with Butter Or good old-fashioned peanut butter and Jelly Give it a try and let me know how you Like it Thank you for watching the video give me A big thumbs up and share the video with Your friends and families and don't Forget to subscribe to my channel if you Haven't done so already Follow me on the social media and tag me On your post if you give it a try And join my happy eating group to share Your food with me And go to my website for more Informations in my store on amazon has Pretty much everything that i'm using in My video Stay safe and stay healthy and i will See you soon Bye

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