Shokupan Bread
Serves 1
Directions
- 1Add the dough ingredients to the mixer at the same time.
- 2Add the dough ingredients to the mixer at the same time.
- 3Add the dough ingredients to the mixer at the same time.
- 4Knead the dough until it comes together and passes the window pane test.
- 5Knead the dough until it comes together and passes the window pane test.
- 6Knead the dough until it comes together and passes the window pane test.
- 7Allow the dough to proof until doubled in size.
- 8Allow the dough to proof until doubled in size.
- 9Allow the dough to proof until doubled in size.
- 10Divide the dough into three portions.
- 11Divide the dough into three portions.
- 12Divide the dough into three portions.
- 13Shape each portion into a little roll.
- 14Shape each portion into a little roll.
- 15Shape each portion into a little roll.
- 16Fold each edge to create a rectangle, then use a rolling pin to stretch it out nice and long.
- 17Fold each edge to create a rectangle, then use a rolling pin to stretch it out nice and long.
- 18Fold each edge to create a rectangle, then use a rolling pin to stretch it out nice and long.
- 19Fold each edge into the middle then roll up gently but tightly.
- 20Fold each edge into the middle then roll up gently but tightly.
- 21Fold each edge into the middle then roll up gently but tightly.
- 22Line them up inside your baking tin.
- 23Line them up inside your baking tin.
- 24Line them up inside your baking tin.
- 25Proof the dough until it's almost reaching the top edge.
- 26Proof the dough until it's almost reaching the top edge.
- 27Proof the dough until it's almost reaching the top edge.
- 28Close it the lid and bake for half an hour in the oven.
- 29Close it the lid and bake for half an hour in the oven.
- 30Close it the lid and bake for half an hour in the oven.
- 31Allow to cool down on a rack once it's done and only slice once it's completely cooled down.
- 32Allow to cool down on a rack once it's done and only slice once it's completely cooled down.
- 33Allow to cool down on a rack once it's done and only slice once it's completely cooled down.
Ingredients
- 30 g Flour
- 30 g Flour
- 30 g Flour
- 220 g Milk
- 220 g Milk
- 220 g Milk
- 370 g Strong Bread Flour
- 370 g Strong Bread Flour
- 370 g Strong Bread Flour
- 20 g Milk Powder
- 20 g Milk Powder
- 20 g Milk Powder
- 40 g Sugar
- 40 g Sugar
- 40 g Sugar
- 8 g Instant Yeast
- 8 g Instant Yeast
- 8 g Instant Yeast
- 10 g Salt
- 10 g Salt
- 10 g Salt
- 60 g Butter
- 60 g Butter
- 60 g Butter
- 60 g Milk
- 60 g Milk
- 60 g Milk
- 1 Egg
- 1 Egg
- 1 Egg
- 1 Egg Yolk
- 1 Egg Yolk
- 1 Egg Yolk
Equipment
Stand MixerLoaf Tin