Lemmy Bread

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My third attempt at shokupan (Japanese milk bread) (sh.itjust.works)

submitted 8 months ago by [email protected] to c/lemmybread

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[–] [email protected] 8 points 8 months ago (1 children)

How did it turn out?

[–] [email protected] 4 points 8 months ago (1 children)

Pretty ok, just makes a lot of crumbs. Very white, few bubbles.

[–] [email protected] 1 points 8 months ago (1 children)

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

[–] [email protected] 0 points 8 months ago

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.

[–] PainInTheAES 6 points 8 months ago

I require crumbshots

[–] [email protected] 3 points 8 months ago (1 children)

Gotta see the inside of that. It's a new rule I just made up. 🤤

[–] [email protected] 2 points 8 months ago

Not the same attempt, but here you go: