I’ve been going back and forth between water and soy milk in pursuit of the best Shokupan.
I thought I decided to go with water last time, but I thought I would try one more time using soy milk before I completely get rid of the idea.
And now I’m again undecided because this milk shokupan turned out awesome.
Super soft and silky.
Exactly what I want in my Shokupan.
BUT at the same time the texture is slightly different from the one made with water.
It’s hard to precisely describe the difference without a side-by-side comparison.
Bus as my trusting foodie friend pointed out not long ago, the water version seems a little more “relaxed” than the milk version.
It doesn’t mean which is better or worse.
At this point I just have to accept the fact that they are slightly different from one another, but they are BOTH great.
I was having craving for raisin shokupan.
My husband is not a big fan of raisin, so I just put them in half of the loaf.
This is the half with raisins.
I soak them in warm water (this time rum) for 10 minutes before adding them to the dough.
I like to do this so that the raisins become plump and juicy.
Love having Shokupan for breakfast.
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