JAPANESE MILK BREAD (SHOKUPAN)
This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served with accompaniments like butter and jam.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 4h
Yield Makes two 9-by-5-inch loaves
Number Of Ingredients 10
Steps:
- Starter:Whisk together milk, 1/2 cup water, and flour in a small saucepan until smooth. Cook over medium-low heat, whisking frequently, until thickened slightly but still pourable (it should have the consistency of loose pudding), 3 to 4 minutes. Transfer to a small bowl; let cool until warm to the touch but no longer hot, about 10 minutes.
- Dough: In a large bowl, whisk together flour, milk powder, sugar, salt, and yeast. Make a well in center of mixture. Add milk, melted butter, and starter to well; stir until a dough forms. Transfer to a lightly floured work surface and knead until dough is smooth and elastic and springs back when lightly pressed, 8 to 10 minutes. Transfer to a bowl brushed with butter; brush top of dough with more butter. Cover bowl with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour.
- Preheat oven to 375 degrees. Brush two standard 9-by-5-inch loaf pans with butter. Punch down dough. Transfer to a clean work surface and divide in half. Roll each half into an approximately 9-inch log; transfer to prepared pans. Loosely cover with plastic wrap and let rise until more than doubled in volume (doughs should rise about 1 1/2 inches above tops of pans), 45 minutes to 1 hour.
- Whisk egg white with 1 teaspoon water and gently brush onto tops of dough. Bake until puffed, golden brown, and a thermometer inserted in centers registers 200 degrees, 35 to 40 minutes. Let cool in pans on a wire rack 15 minutes. Flip loaves out onto rack; let cool completely before slicing and serving, or store, unsliced and wrapped in parchment-lined foil at room temperature up to 3 days, or sliced and frozen up to 3 months.
CAJUN EGG SANDWICH
Change up your next fried egg sandwich by giving it some Cajun flair.
Provided by Soup Loving Nicole
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Whisk mayonnaise and Cajun seasoning together in a small bowl until smooth. Spread over both slices of toasted bread.
- Place andouille sausage in a skillet, cut-side down. Cook over medium-high heat for 2 minutes. Flip and cook for 2 minutes more. Transfer andouille to one slice of bread, leaving a small space in between the halves as a "raft" to hold the egg in place.
- Heat oil in the same skillet for 1 minute over medium heat. Crack egg into the skillet and let cook undisturbed for 3 minutes. Flip with a spatula and cook for 2 minutes more. Place fried egg on top of the andouille and cover with the second slice of bread.
Nutrition Facts : Calories 613.8 calories, Carbohydrate 26.2 g, Cholesterol 223.7 mg, Fat 47.6 g, Fiber 4 g, Protein 20.6 g, SaturatedFat 11.2 g, Sodium 1163.6 mg, Sugar 3.7 g
SHOKUPAN
Japanese milk bread is the ultimate white sandwich-style bread: super-soft and fluffy with just a hint of sweetness. This version uses a cooked and cooled roux starter called a yukone to help achieve its pillowy, moist texture. Don't be put off by the number of steps-the process is pretty straightforward and the result is worth the effort. If you'd like a finished loaf with straight sides, use a pullman loaf pan; otherwise, a regular loaf pan works fine.
Provided by Food Network Kitchen
Time 6h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the starter: Whisk together the flour, milk and 1/3 cup (75 milliliters) water in a small heavy-bottomed saucepan until smooth. Turn the heat to medium low and cook, stirring constantly, until thick and pasty, about 3 minutes. Scrape the starter into a small bowl. When cool, cover and refrigerate to allow the starter to rest and firm up slightly, about 2 hours.
- For the dough: After the starter rests for 2 hours, briefly stir together the flour, sugar, yeast and salt in a stand mixer fitter with the dough hook attachment. Add the milk, egg and starter and knead on low speed until completely combined, about 3 minutes. Add the butter 1 tablespoon at a time and knead on medium speed, scraping down the sides of the bowl and the hook once or twice, until the dough is smooth, elastic and a little sticky, about 10 minutes.
- Meanwhile, lightly grease a large bowl. Generously grease a 9-by-4-inch pullman loaf pan or 9-by-5-inch loaf pan.
- Gather the dough from the mixer, form into a ball and place in the greased bowl seam-side down. Cover with a kitchen towel, set in a warm place and let rise until doubled in size, 45 minutes to 1 hour.
- Punch down the dough and roll it out onto a clean work surface. (If needed, lightly flour the surface.) Cut the dough into 2 pieces. Gently form each piece into a ball and set the pieces next to each other seam-side down. Cover with the kitchen towel and let rise for about 15 minutes.
- When the dough is ready, lightly flour a rolling pin and/or the work surface, if needed. Gently roll out 1 ball of dough into a 6-by-9-inch oval. Fold the top edge of the oval over to the center, then repeat with the bottom edge. Tightly roll the right edge of the dough until you form a log. Gently transfer the log to the prepared pan seam-side down, so one of the smooth sides touches one end of the pan. Repeat with the remaining ball of dough, setting it in the pan so one of the smooth sides touches the other end of the pan. Cover with the kitchen towel, set in a warm place and let rise until doubled in size, 30 to 45 minutes.
- Meanwhile position an oven rack in the center of the oven and preheat to 350 degrees F.
- When the dough is ready, brush the top with a little milk and bake until the center measures 190 degrees F on an instant-read thermometer, about 35 minutes. Carefully remove the bread from the pan and set on a wire rack on its side for at least 1 hour before slicing. (If you cut it when the bread is warm, it will compress and lose its fluffy texture.)
EGG CUSTARD (AMISH CUSTARD RECIPE)
Steps:
- Preheat the oven to 475°.
- Pour the milk into a saucepan over medium heat. Bring to almost boiling. (Unless you stir constantly, a skin will form on the top, but it can easily be removed.)
- In a separate bowl, beat the eggs until light. Add the sugars, flour, and salt. Beat well.
- Add about a cup of the hot milk to the egg mixture to temper it. Slowly add the egg mixture to the milk, whisking as you are pouring it in. Remove from the heat and add the vanilla.
- Immediately pour the custard mixture into a 9 x 13" metal pan. Do not use a glass pan!
- Sprinkle the top of the custard with cinnamon and nutmeg, as desired.
- Bake the custard for 3 minutes at 475°. Turn off the heat and let the custard sit in the oven until the oven is cool. (At least 2 hours.)
- Remove the custard from the oven and refrigerate for up to a week.
Nutrition Facts : ServingSize 1 serving, Sodium 100 mg, Sugar 25 g, Fiber 1 g, Cholesterol 110 mg, Calories 177 kcal, TransFat 1 g, SaturatedFat 3 g, Fat 6 g, Protein 7 g, Carbohydrate 26 g, UnsaturatedFat 3 g
CUSTARD EGG SANDWICH ON SHOKUPAN
Inspired by the famous egg-custard sandwich at chef Joanne Chang's Flour Bakery & Cafe, in Boston, Martha makes a silky-smooth custard that she serves on lightly toasted shokupan, or Japanese milk bread. She tops the custard with watercress for a fresh, crunchy contrast.
Provided by Martha Stewart
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F. Bring a kettle of water to a boil. Butter a 9-inch square baking dish. In a large bowl, whisk eggs thoroughly. Whisk in milk, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Pour into prepared dish.
- Place dish inside a roasting pan on center rack of oven; add water to come halfway up sides. Cover pan with a baking sheet and bake 30 minutes. Uncover and continue baking until center is a bit wiggly, 3 to 5 minutes more. Remove dish from oven and water bath; let cool on a wire rack.
- Toss watercress with vinegar and oil; season. Toast and butter bread. Cut egg custard into 3-by-3-inch pieces. Place each on a slice of bread; top with salad and second slice. Serve immediately.
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- In a saucepan, combine water and flour with a whisk until no lumps. Add the milk and combine well again.Pro tip - it is very important to make sure you have no lumps as these will be difficult to remove from the dough.
- In a bowl of a stand mixer - add the lukewarm milk (no warmer than 110 F) and the yeast. Combine well with a whisk. Then, add the sugar, milk powder, egg and cooled tangzhong.
- When the dough is double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour.
- Place the shaped portions in a 9 x 4 loaf pan. Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.Pro-tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
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