A picture of SHOKUPAN (Japanese soft toast).

SHOKUPAN (Japanese soft toast)

Elisa @elisa815

SHOKUPAN (Japanese soft toast)

Elisa @elisa815

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Ingredients

Poolish
33 gbread flour
33 gwater
0.1 gyeast
Dough
236 gbread flour
38 gwhipping cream
33 gsugar
23 gcondensed milk
3 gsalt
3 gyeast
83 gcold water
46 gmilk
19 gbutter
All poolish

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Steps

1

Mix poolish and fermant for 2 hrs. Chill for 8-12hr
2

Mix all except butter until gluten forms. Add softened butter
3

Roll and fermant for 1 hr
4

Devide 180g each and rest for 20mins
5

Press air out and shape. Fermant in toast tin for 1hr (35C hot bath)
6

Bake 170-200C for 27mins

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Cooksnaps

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Elisa @elisa815

on June 26, 2022 15:07

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