Justas🇱🇹@sh.itjust.works to Lemmy Bread@lemmy.worldEnglish · 10 months agoMy third attempt at shokupan (Japanese milk bread)sh.itjust.worksimagemessage-square5fedilinkarrow-up154arrow-down12
arrow-up152arrow-down1imageMy third attempt at shokupan (Japanese milk bread)sh.itjust.worksJustas🇱🇹@sh.itjust.works to Lemmy Bread@lemmy.worldEnglish · 10 months agomessage-square5fedilink
minus-squareJustas🇱🇹@sh.itjust.worksOPlinkfedilinkEnglisharrow-up5arrow-down1·10 months agoPretty ok, just makes a lot of crumbs. Very white, few bubbles.
minus-squarepooberbee (they/she)linkfedilinkEnglisharrow-up1·10 months agoI don’t know what recipe you used, but I’ve had good results from this one: https://www.kingarthurbaking.com/recipes/japanese-milk-bread-recipe
minus-squareJustas🇱🇹@sh.itjust.worksOPlinkfedilinkEnglisharrow-up1arrow-down1·10 months agoThe recipe I used does not use milk in Tangzhong, but heats it separately. It also uses only the egg white in the dough, not whole egg. Other than that, it is pretty close.
Pretty ok, just makes a lot of crumbs. Very white, few bubbles.
I don’t know what recipe you used, but I’ve had good results from this one: https://www.kingarthurbaking.com/recipes/japanese-milk-bread-recipe
The recipe I used does not use milk in Tangzhong, but heats it separately. It also uses only the egg white in the dough, not whole egg. Other than that, it is pretty close.