Shokupan Bread
Directions
- 1Dump all of your dough ingredients into the mixer at the same time.
- 2Knead the dough until it comes together and eventually pass the window pane test.
- 3Allow the dough to proof until doubled in size.
- 4Divide into three portions.
- 5Shape each portion into a little roll.
- 6Fold each edge in to create a rectangle, then use a rolling pin to stretch it out nice and long.
- 7Fold each edge into the middle then roll up gently, but tightly.
- 8Line them up inside your baking tin.
- 9Proof them until it's almost reaching the top edge.
- 10Close it the lid and bake it for half an hour in the oven.
- 11Allow it to cool down on a rack once it's done.
- 12Only slice once it's completely cooled down.
Ingredients
- 30 g flour
- 220 g milk
- 370 g strong bread flour
- 20 g milk powder
- 40 g sugar
- 8 g instant yeast
- 10 g salt
- 60 g butter
- 60 g milk
- 1 egg
- 1 yolk
Equipment
kitchen scalemixerloaf tinrolling pin
Tips
- Allow it to cool down on a rack once it's done.
- Only slice once it's completely cooled down.
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