SHOKUPAN (JAPANESE MILK LOAF BREAD) / PAN BAULETTO GIAPPONESE AL LATTE

The Shokupan is a Japanese Milk Loaf Bread made using the Tangzhong method of pre-cooking some flour with milk and water into a pudding-like consistency and then adding it with the rest of the ingredients. This helps make the bread so light and fluffy with a delicate milky taste. This bread is perfect for breakfast with your favorite jam or butter . I love to eat it plain with a cup of coffee or tea. My family and I also make sandwiches with this bread for dinner. Yum. We just love this bread. Try it and you’ll understand why. 😊 Ingredients: 🍞Tangzhong (Starter): 50 grams Bread Flour / Flour 0 125 ml. Milk 125 ml. Water 🍞Dough: 710 grams Bread Flour /Flour 0 100 grams Sugar 14 grams Active Dry Yeast 2 tsps. Salt 2 Large Eggs 250 ml. Lukewarm Milk (plus extra for brushing the loaves) 120 grams Butter ,cubed and softened (plus extra for brushing the bowls and loaf pans) Baking Time: 35-40 mins. at 175°C Ingredienti: 🇮🇹 🍞Tangzhong: 50 grammi Farina 0 125 ml. Latte 125. ml. Acqua 🍞Impasto: 710 grammi Farina 0 100 grammi Zucchero 14 grammi Lievito Secco 2 cucchiaini Sale 2 Uova grandi 250 ml. Latte tiepido ( + per spennellare il pane) 120 grammi Burro a pezzetti ( ammorbidito) ( + per spennellare le ciotole e teglie) Tempo di Cottura: 35-40 minuti a 175°C #pinkyssweetlife #japanesemilkbread #shokupan #panbaulettoallatte #pane #bread #milkbread #colazione #merenda #snack #breakfast #sandwichbread