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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