Shokupan - vital wheat gluten?
I wanted to try my hand at making Shokupan, a Japanese-style white bread that is extremely soft and fluffy, and just mixed up a batch that is now on it's first rise. This particular recipe calls for 1 cup of vital wheat gluten and 1/2 cup of all purpose flour. But now I see that most recipes call for a few tablespoons of vital wheat gluten at the most. I don't have high hopes that this recipe is going to turn out well.
Here's the ingredient list:
6 oz milk
1 package yeast
Just shy of 1 cup vital wheat gluten flour
Just shy of 1/2 cup all-purpose flour
1 Tbsp sugar
1/2 tsp salt
4 oz milk
2 Tbsp shortening, melted
I've never used vital wheat gluten before and would love some feedback.
I have only used 1 T. of VWG in my whole wheat bread recipes that call for 6-8 cups of wheat flour. When VWG touches water, it becomes extremely "gluey," hence the name, "gluten." It is the "glue" or structure for bread, providing elasticity. I have not seen any recipes that call for that much gluten, especially in a white bread recipe.
Thanks for the response. I pretty much knew it was a lost cause, but I threw it in the oven anyway after the second rise just to see what would happen. Checked on it after 20 minutes or so and it was HUGE. After I took it out of the oven it completely deflated. It was pretty much a dough balloon, the interior was completely hollow. I don't know how the recipe poster got her bread to work. Seems like it should have been one tablespoon instead of one cup, but she also noted that she filled a measuring cup to the 6 1/2 ounce line with the vwg.