Justas🇱🇹 to Lemmy Bread@lemmy.worldEnglish · 1 year agoMy third attempt at shokupan (Japanese milk bread)imagemessage-square7fedilinkarrow-up159arrow-down12
arrow-up157arrow-down1imageMy third attempt at shokupan (Japanese milk bread)Justas🇱🇹 to Lemmy Bread@lemmy.worldEnglish · 1 year agomessage-square7fedilink
minus-squareJustas🇱🇹OPlinkfedilinkEnglisharrow-up5arrow-down1·1 year agoPretty ok, just makes a lot of crumbs. Very white, few bubbles.
minus-squarepooberbee (they/she)@lemmy.mllinkfedilinkEnglisharrow-up1·1 year 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🇱🇹OPlinkfedilinkEnglisharrow-up1arrow-down1·1 year 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.
How did it turn out?
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.