Biga Shokupan
Biga Material – Day1
- 85 gr high protein flour
- 50 ml liquid milk
- 15 gr sugar
- 5 g SKM
- pinch of yeast
Dough Ingredients – Day2
- 215 gr high protein flour
- 30 g sugar
- 150 gr liquid milk
- 20 gr liquid whip cream
- 50 gr butter
- 1 tsp salt
How to make
- 1. Mix all ingredients on day 1, cover with cling wrap, let stand for 9-10 hours
- 2. Knead day 2 ingredients, except butter and salt, mix with BIGA ingredients. Knead until the window pane.
- 3. Round shape. put in a closed container with cling wrap. Let stand 1-2 hours
- 4. Deflate the dough, divide into 3 parts, roll it up and put it in the pan.
- 5. Leave it for 1-2 hours or until it forms twice its original shape
- 6. Oven at a temperature of 150 ° C lower heat for 20 minutes, then 135° C upper and lower heat for 30-40 minutes.
- 7. Lift, put on a cooling rack. Cut it when it's cold
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