Soft, Fluffy Sourdough Shokupan

Soft, Fluffy & Delicious Shokupan using Yudane Method

(2 loaves recipe) :

Prepare Yudane :
Add 50g hot water to 50g bread flour - make a paste. Wrap with cling film & chill in the fridge overnight

Main dough :
All the Yudane
516g. Bread flour
300g. Sourdough starter/Discard still quite active (within a week)
166g. Milk
140g. Whipping cream
8g. Salt
66g. Sugar
66g. Unsalted butter

In a stand mixer with hook attachment, combine all ingredients except butter - knead until well incorporated
- add butter (2 batches) - knead until smooth and elastic
- test for windowpane
- cover & proof for 2 hrs at room temperature

- punch down, divide into 4 equal portions & form into balls & rest 15 mins

Shape & place into 2 Pullman pans size 20cm x 10cm

-cover & proof until double in size
-do finger poke test
-egg wash
Bake at preheat oven at 180°c 40 mins (top & bottom heat, no fan force)

Cover the top with aluminum foil when the top turns golden color

Remove the bread from the pan as soon as it comes out from the oven onto wire rack. Cool completely before slicing.

使用 Yudane 方法, 蓬松和美味的 Shokupan

（2条面包配方）：

准备Yudane：
在 50 克面包粉中加入 50 克热水 - 制成糊状。用保鲜膜包好放冰箱冷藏一夜

主面团：
所有的Yudane
516克。面粉
300克。野生酵母/discard 仍然很活跃（一周内）
166克。牛奶
140克。鲜奶油
8克。盐
66克。糖
66克。无盐黄油

在带有挂钩附件的立式搅拌机中，混合除黄油以外的所有成分 - 揉至完全混合
- 加入黄油（2 批） - 揉至光滑有弹性
- 测试窗玻璃
- 在室温下覆盖和发酵 2 小时

- 冲下，分成4等份，揉成球，休息15分钟

塑造并放入 20 厘米 x 10 厘米的2 铂尔曼锅中

-覆盖和证明直到大小翻倍
- 做手指戳测试
- 蛋
烤箱预热180度，烤40分钟（上下热，无风扇）

当顶部变成金色时，用铝箔覆盖顶部

面包从烤箱中出来后立即从烤盘中取出，放到烤架上。切片前完全冷却。