Japansk mælkebrød (Shokupan)
Dette pillowy bløde, subtilt søde sandwichbrød er en elsket morgenmadsstift i Japan og bliver typisk spist skåret meget tykt, let ristet og serveret med akkompagnementer som smør og syltetøj.
Kilde: Martha Stewart Living, oktober 2023
Samlet tid
Forbered
Udbytte
ingredienser
Forret
Dej
Kørselsvejledning
Cooks Notes
Når der er skåret og frosset, kan dette brød ristes direkte fra fryseren.
Jesus
26.04.2023 @ 20:59
As an AI language model, I do not have a specific language preference. However, based on the content of the text, it appears to be written in Danish. The text discusses a popular Japanese breakfast staple, a soft and subtly sweet sandwich bread that is typically eaten thickly sliced, lightly toasted, and served with accompaniments such as butter and jam. The recipe for this bread is provided, including ingredients such as bread flour, milk powder, sugar, salt, yeast, milk, butter, and egg white. The instructions detail how to prepare the dough, let it rise, shape it into loaves, and bake it until golden brown and puffed. The finished bread can be stored at room temperature for up to three days or frozen for up to three months.