Shokupan | Pan de leche japonés con masa madre, lo más suave que vas a probar

#Shokupan #JapaneseMilkBread #TangZhong #Sourdough ** Please turn on Closed Captioning for subtitles ---------------------------------------------- 👉 *If the sourdough starter is active enough, you don't need to add baker's yeast, but the fermentation time will be little bit longer. In this recipe I wanted to make the shokupan in less time, so I added a small amount of baker's yeast to speed up the fermentation time. *Tangzhong is a very common way of making sweet bread in Japan. It increases the moisture of the bread, and with sourdough you can delay the drying out of the bread. *Generally, the ingredient ratio for Tangzhong is 1:5, i.e. 1 part bread flour, 5 parts water or milk. Heat it on low heat (about 65 degrees), stir constantly, let the flour form a paste, cool it, and store it in the refrigerator. *Tangzhong dough can be kept refrigerated for 3 to 5 days. *Prepare the sourdough in advance, about 4-6 hours in summer and 10-12 hours in winter. *The fermentation time will vary depending on the final temperature of the dough and the ambient temperature. Ideally, the final dough should be kept at 25-26 degrees. *The temperature is higher in summer, so you can use cold milk, cold water and cold butter to prevent the dough temperature from being too high during the kneading process. *Turn on the fan function during baking to make the temperature distribution more even. ✏️Ingredients ➡️Tang Zhong Water 150 ml Bread flour 30g ➡️Levain Bread flour 50g Water 50 ml Sourdough starter 25g ➡️Main dough Levain 125g All tangzhong (about 160g) Bread flour 220g Sugar 25g Fine salt 6g Whole milk 50ml Water 20ml Baker's yeast (optional) 1.5g Unsalted butter 25g 📭CONTACT ME：[email protected]