Recipe: To Try At Home A Little Luxurious - Silky Smooth Milk Shokupan - Square Pullman Bread Loaf

Recipe: To Try At Home A Little Luxurious - Silky Smooth Milk Shokupan - Square Pullman Bread Loaf Delicious, fresh and tasty.

A Little Luxurious - Silky Smooth Milk Shokupan - Square Pullman Bread Loaf. Great recipe for A Little Luxurious - Silky Smooth Milk Shokupan - Square Pullman Bread Loaf. My daughter loves shokupan, more than sweet breads, more than savory filled breads. I thought I'd come up with an exceptional Pullman bread, and after much experimentation, this is it.

See more ideas about Pullman bread, Bread, Pullman.

People also love these ideas The best bread for a Japanese egg salad sandwich is milk bread.

You can make your own milk bread or you can go to an Asian grocery store to pick up a loaf.

You can have A Little Luxurious - Silky Smooth Milk Shokupan - Square Pullman Bread Loaf using 7 ingredients and 16 steps. Here is how you cook it.

Ingredients of A Little Luxurious - Silky Smooth Milk Shokupan - Square Pullman Bread Loaf

1. You need 320 grams of Bread (strong) flour.

2. It’s 20 grams of Sugar.

3. You need 10 grams of Condensed milk (if you have some).

4. It’s 4 grams of Salt.

5. You need 40 grams of Butter.

6. Prepare 230 grams of Milk.

7. Prepare 4 grams of Dry yeast.

Usually, I like to use a square loaf, also known as a pullman loaf, so when I trim the crusts off - which is essential - you don't lose as much bread.

Empire Outlets is just steps from the Staten Island Ferry on Staten Island.

Japanese bread is soft like cotton and with a fine texture.

Mixing is self-explanatory, but there are some key points worth taking note to get the best result.

A Little Luxurious - Silky Smooth Milk Shokupan - Square Pullman Bread Loaf step by step

1. Make the dough in a bread machine..

2. Deflate the dough, divide into two portions, and round off neatly..

3. Leave to rest for about 20 minutes. The photo shows the dough after its rested..

4. Deflate the dough lightly, and then roll each piece out carefully with a rolling pin into rectangles..

5. (If you do both at the same time, the size will be even.).

6. Fold each piece of dough into thirds. Smooth down the seams..

7. Roll the dough up, and seal the seams firmly!.

8. When both are rolled up….

9. …put the dough pieces seam side down in an oiled bread pan.

10. Leave the dough to rise until it fills the pan about 80% of the way. Put the lid on after its risen..

11. Preheat the oven to 200°C, and bake for about 30 minutes..

12. After the bread is baked, take the lid off and drop the pan from some height to "shock" it..

13. A rich square loaf is finished..

14. The white lines on the edges came out nicely too..

15. Slice thickly, and eat just as is..

16. The crust is thin and crispy, the inside is silky and tender..

We have some great Asian bakeries in Vancouver and they all make some version of a Milk Bread.

Soft, slightly sweet, often baked in pullman pans so that the slices are perfectly square, sometimes containing raisins or a swirl of red beans or cream cheese, milk bread is the ultimate comfort food.

The crust is so forgettable it's usually removed, and used to make breadcrumbs and stuff.

But the actual bread itself is smooth, soft, slightly elastic, and just the right texture for a sandwich.

See more ideas about Bread, Recipes, Food.