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.