Shokupan Japanese milk bread
Directions
- 1Combine a small amount of flour with boiling water to create the YUDANE. Let it cool.
- 2Add flour, sugar, salt, milk, honey, and yeast (that has bloomed) to a stand mixer.
- 3Add the cooled YUDANE to the stand mixer.
- 4Knead for 10 minutes.
- 5Gradually add butter, one cube at a time, until fully incorporated.
- 6Continue kneading for another 10 minutes.
- 7Once ready, the dough should be smooth and pass the window pane test.
- 8Cover and prove the dough for an hour until doubled in size.
- 9Split the dough in half.
- 10Work each half into a ball.
- 11Proof the balls for another 30 minutes.
- 12Roll out each dough ball.
- 13Fold each rolled dough into thirds.
- 14Roll each folded dough into scrolls.
- 15Place the scrolls into a buttered loaf tin.
- 16Final proof for roughly an hour or until 90% up the tin.
- 17Seal the loaf tin and bake at 220C for 20-30 minutes.
- 18Remove the baked shokupan from the tin.
Ingredients
- flour
- boiling water
- sugar
- salt
- milk
- honey
- yeast
- butter
Equipment
stand mixerbowlloaf tinrolling pin
Tips
- The YUDANE method gelatinizes the starches for a springier, longer-lasting loaf.
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