Eye-Catching Fruit Sandwich! Pullman Soft & Fluffy Japanese White Bread (ShoKuPan) | 4K
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- Опубліковано 30 вер 2024
- What I designed here is a ShoKuPan that does not use Yudane. This recipe can be used when the bread does not need to be stored for a long time, or when you do not have any Yudane and want to make ShoKuPan temporarily. The bread is also soft and cloudy-like, with a moist chewy elasticity and a strong aroma. It tastes very good whether it is eaten directly or made into a sandwich.
In many bakeries in Japan, there are sandwiches made with fresh fruits, which are lovely and pleasing like pieces of art. The fruit sandwich made with this ShoKuPan has the unique moist and chewy taste, and is accompanied by chilling and tender cream and fruits. It is very popular and loved by families and friends, especially children.
Bread ingredients for 1 loaf 9x4x4" pullman:
Bread Flour 300g
Instant Yeast 4g
Salt 5g
Caster Sugar 30g
35% Whipping Cream 30g
Condensed Milk 15g
Honey 6g
Cold Water 180g
Unsalted Butter 25g
Preheat the oven to 350℉/180℃ 30 minutes in advance, bake at the lower middle rack for about 34-36 minutes.
Bread ingredients for 1 loaf 13x4x4" pullman:
Bread Flour 432g
Instant Yeast 6g
Salt 7g
Caster Sugar 43g
35% Whipping Cream 43g
Condensed Milk 22g
Honey 9g
Cold Water 260g
Unsalted Butter 36g
Preheat the oven to 350℉/180℃ 30 minutes in advance, bake at the lower middle rack for about 42-46 minutes.
Bread ingredients for 1 loaf 450g pan:
Bread Flour 250g
Instant Yeast 3.5g
Salt 4g
Caster Sugar 24g
35% Whipping Cream 24g
Condensed Milk 12g
Honey 5g
Cold Water 150g
Unsalted Butter 21g
Preheat the oven to 350℉/180℃ 30 minutes in advance, bake at the lower middle rack for about 34-36 minutes.
Whipped cream ingredients for 3 sandwich:
35% Whipping Cream 150g
Icing Sugar 8g
Fresh Fruit
老師您好，之前有看過您教的這種Shokupan 但是是有加Yudane 的版本，但是影片已經下架了⋯⋯
我女兒很懷念那個版本做出來的Shokupan,請問是否能再上架影片或者教學呢？
感谢您的分享，今天试做了，非常·好吃，我放一半的糖而已，因为我们喜欢清淡的
In. Credible. Beautiful!!!
老师出炉后放凉后切为什么低倍会湿还有切的时候很难切我的刀也是跟老师一样的.看老师切很美也很顺.
老師做的麵食美味又細緻，每個步驟清楚明瞭，真的值得按讚!😍😍😍👍👍👍👍👍👍👸👸👸
請問老師：吐司出爐後兩邊會出現有點不平整的樣子，我不太會形容，可以發圖片到信箱給您看嗎？謝謝～
老師你好，如果沒有鮮奶油怎麼辦？可以跳過還是用什麼來代替？
老師您好，我找不到您湯種日式生吐司的影片
感謝妳分享
吐司麵包食譜
真是讓我們不太會做吐司🍞
一種福音
謝謝妳❤️
祝福妳頻道越來越多人訂閱妳
我有訂閱妳
谢谢你的支持哦😊🙏
太美了，就像一件艺术品，谢谢老师的无私分享。
请问老师的刀和面包刀是哪款，看起来面包切片时一点不掉渣，谢谢
It looks delicious, thanks for sharing your recipe😻😻❤❤❤
wow, So soft. Thanks your recipe ^^. I will try it
Baking using tangzhong, I did not find the dough is so sticky and hard to handle. Also the bread does not shrink at all. Is it using whipping cream rehab causes the bread to deflated as the percentage of fat is higher than normal milk I use in tangzhong.
Whipped cream will not cause the bread to collapse, nor will it cause the bread to shrink after it is baked.
If you look at the percentage of whipped cream in the ingredients of Hokkaido bread, it will be about 3 times more than Japanese White Bread /ShoKuPan。
Hi which brand of bread flour do u use please?
Hello, 都非常喜歡你的食譜。我昨天做了這個吐司但是涼了之後中間有塌陷。請問怎麼樣可以預防這個麵包塌陷，謝謝。
这款面包的水含量比较高，冷了后，有点起皱，顶部有点点凹是正常。
如果凹的太厉害，可能没烤熟。
一定要提前大约30分钟来预热烤箱，让烤箱内部温度达到比较均匀的状态。
老师，这款食谱可以用隔夜冷藏面团的方式吗？这样会不会对手揉面团更友好🤔
可以隔夜水合
請問隔夜水合一樣先不要加入無鹽奶油嗎？隔夜不要超過幾小時呢？打完麵糰突然覺得好睏，想說先睡了又不想浪費食材！老師的食譜已經成為我每次做任何吐司的基本食譜自己在額外加料，超級鬆軟好吃又超級有彈性！
Hi good day to you. May I know what can replace the whipping cream?
You can use 10g unsalted butter and 20g milk instead of whipped cream, but the flavor may be different.
Should the oven fan be open? And is it top and botom heat?
好靚
Delicioso gracias excelente 👏🏻👏🏻👏🏻👏🏻
Art touch, wonderful recipe, tasty and creamy. I'm sure the adults will love too
Excuse me , if there is no container with the special cover for baking what is the alternative?
You can use a baking sheet cover your loaf pan, then put a heavy thing on it, to get a similar square bread.
Wow ... seger di mulut 💜
刚刚出炉~~ 吐司面包组织非常柔软 组织也很绵密 好好吃噢😋😋😋 谢谢您那么棒的食谱🙏🙏🙏
👍👍
水果大福也不錯0.0
👌👌👌❤❤❤
你好，非常喜歡妳的影片，之前也有做過吐司的食譜，家人都說好吃！
看影片中妳都使用KitchenAid(6qt?)的機器製作麵包，最近有考慮要購入這台機器，想請問妳攪打麵團時會不會過熱呢？或是有沒有因為打麵團壞掉過？
谢谢你的支持哦，我用的是kitchenaid proline 7qt，有5年的质保。机器比较大，做两条吐司面包刚刚好，太少了反而搅打效率比较低。我用的比较多，第五年质保期之前搅拌缸的耳朵脱掉了，联系他们后给我寄了一个新的搅拌缸。这个机器等有折扣的时候买，多看看amazon，还是很划算的
@@AllCookingStuff 聽起來正常使用還是挺耐用的！服務也不錯☺ 非常謝謝你的回覆❤
@@AllCookingStuffInformações muito útil pois tenho muita vontade de comprar uma batedeira dessa já olhei bastante no Amazon gostaria de saber um pouco mais de informações sobre a qual melhor
pelo tamanho
Do you know the measutement for a 450g pan?
it is about 12x12x20cm.
Delicia parabéns adorei 😋😋😋😋😋😘
excellent I ♥ur style
Wow yummy.
👍👍👍😋😋😋
Amazing
謝謝您的分享，沒有煉乳可以用什麼替代呢？
15g 炼乳换成8g 细砂糖，和面的时候，适当调整一下水的用量就可以了。
@@AllCookingStuff 謝謝您的回應
請問煉乳可以不加或是用其他代替嗎
15g炼乳可以用5g水和8g细砂糖代替。
Hi Pan sizes is 26 12 12.5
Recipe plz😭😭😭😭
Hi Cherry, can I change the condensed milk to fresh milk? Thanks
You can use 5g water and 8g sugar instead
@@AllCookingStuff tq
请问老师,450g烤箱 面团是分成2份吗？
视频下方的视频说明，有1条450g烤盒的食谱。 如果做2条，把每样材料乘以2就可以了。
请问老师
打团的时间 和
烘烤的时间 有不一样吗？
請問土司模烘烤是放烤盤還是烤架上才對？疑惑🤔
吐司模具直接放到烤架上
謝謝老師解答！以前都放烤盤上烘烤土司⋯⋯現在明瞭了！
可以介绍一下烘培的安全磨具吗？
用的是usa pan的烤盒，如果你在美国或加拿大可以在amazon买，质量挺好的
i follow your recipe, but the bread sink and inside is not cook. Not sure what went wrong??你😂😞
Did you preheat the oven in advance?
The baking time is about 34-36 minutes, the temperature of each oven is a little different, you can adjust the baking time appropriately. The center temperature of the baked bread should be about 92°C, you can check it with a insertable thermometer
I baked 40 min at 185 degree . After I take out , it shrinks immediately. I am not sure what is wrong with it. Today I try again and see what is wrong with it!
1. Avoid over-fermentation of the bread, which will cause collapse;
2. The bread is not kneaded enough, which means that your dough doesn’t have enough gluten to support your bread.
3. Over kneaded dough also causes gluten breakage.
4. For this bread, you need to preheat oven 30 min in advance, and then the bread will rise high and keep its shape.
Yes, this bread is very hard to bake.. I baked today and it still shrink 30% after I take out.the fermentation I took is 60min. It does not rise so much.before baking, I did heat up the oven. Also I baked this bread at 45 min, 180 degree. Much longer. Your video looks much denser, mine is difficult to handle and it is a bit wet.
What is the final fermentation temperature?
Slow proofing may be caused by the low temperature of the fermentation environment or the yeast problem.
But from your description, it is more likely to be a gluten problem. If the dough is not well kneaded, it will stick to your hands if the gluten is not enough, and it will not rise well when it is fermented, and it will tend to shrink after baking. If the dough is over-kneaded, the gluten will be broken. If some gluten breaks, the dough will be sticky.
Also, the amount of water can be adjusted according to the water absorption of the flour.
Hi may I have recipe for 13”x4”x4” loaf? Thank you
Just add a recipe for 13x4x4 loaf pan in description, please check.
Thank you🙏
想請問如果是13×4×4"的模，面團是否也是分3份？
可以分成3份或者4份都可以
謝謝你!🙏🙏
太美啦太美啦，想点100个赞👍🏻
谢谢🙏
Can we not use Condensed milk?
yes you can, maybe you need add extra 7g of sugar
Do i have to increase milk or anything else?
冰水可以用牛奶代替吗？
可以。
可以
太漂亮了！
一看到就爱上了🥰
谢谢😊
我把食谱换成中种，终于烤出完美的黄金线！
太开心了🥳
请问您有打算出书吗？谢谢
目前还没有这个打算🙂
老师好，我看了您很多视频，想请问为什么液体总是加一点牛奶，然后剩下的就加水呢？全部牛奶不是更香更好吃吗？？请指教哦～～🙈
全部牛奶的面包质感和用水的质感和香味是不一样的，用水的面包更能突出麦面香气
感谢你的分享，请问使用面包机打面团30分钟，拿出来第一次发酵也是1小时是吗？
是，时间只是参考，面团要发酵到2倍大
@@AllCookingStuff 好的，感谢你的回复，谢谢