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Biga Shokupan

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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