Shukupun
用料
| Nippn Eagle Bread Flour | 320 g |
| Yeast | 4 g |
| Fresh Milk | 160 g |
| Egg No.2 | 1 |
| Sugar | 80 g |
| Pink Salt | 1/3 teaspoon |
| Fresh Butter | 50 g |
| Hokkaido Milk Powder | 50 g |
Shokupun的做法
- Mix sugar with milk and eggs. Stir the ingredients together.
- Mix flour ,milk powder, yeast, salt together.
- Turn on the mixer
- Pour in the liquid little by little until it's gone.
- Put buttet
- mix 30 minutes
- Rest the dough for 1 hour.
mix together
- 200 g dough cut
- Set aside to let the dough rise.
- Bake at 170°C for 35 minutes.
- Brush the top of the bread with fresh milk.
Bread slides finish.
