Shokupan
Serves 1
Directions
- 1With the heat off, add water and flour to a pot
- 2With the heat off, add water and flour to a pot
- 3With the heat off, add water and flour to a pot
- 4Mix until there are no more lumps and turn on the heat to medium
- 5Mix until there are no more lumps and turn on the heat to medium
- 6Mix until there are no more lumps and turn on the heat to medium
- 7Keep stirring the mixture until it thickens
- 8Keep stirring the mixture until it thickens
- 9Keep stirring the mixture until it thickens
- 10When it has the consistency of mayonnaise, remove it and let it cool
- 11When it has the consistency of mayonnaise, remove it and let it cool
- 12When it has the consistency of mayonnaise, remove it and let it cool
- 13Mix warm milk, condensed milk and baker's yeast in a cup
- 14Mix warm milk, condensed milk and baker's yeast in a cup
- 15Mix warm milk, condensed milk and baker's yeast in a cup
- 16Stir it a bit and let it rest for 5 minutes
- 17Stir it a bit and let it rest for 5 minutes
- 18Stir it a bit and let it rest for 5 minutes
- 19Mix in a bowl bread flour, salt, sugar, the Tang Zhong and butter
- 20Mix in a bowl bread flour, salt, sugar, the Tang Zhong and butter
- 21Mix in a bowl bread flour, salt, sugar, the Tang Zhong and butter
- 22Mix with a spatula
- 23Mix with a spatula
- 24Mix with a spatula
- 25Put it all in the mixer for about 2 minutes at level 2
- 26Put it all in the mixer for about 2 minutes at level 2
- 27Put it all in the mixer for about 2 minutes at level 2
- 28Then for about 12 minutes at level 4
- 29Then for about 12 minutes at level 4
- 30Then for about 12 minutes at level 4
- 31Once kneaded, shape into a ball, put in a bowl, cover with film and let ferment until it doubles in size
- 32Once kneaded, shape into a ball, put in a bowl, cover with film and let ferment until it doubles in size
- 33Once kneaded, shape into a ball, put in a bowl, cover with film and let ferment until it doubles in size
- 34Deflate the dough, weigh it and divide it into 3 equal parts
- 35Deflate the dough, weigh it and divide it into 3 equal parts
- 36Deflate the dough, weigh it and divide it into 3 equal parts
- 37Shape the parts into 3 balls
- 38Shape the parts into 3 balls
- 39Shape the parts into 3 balls
- 40Cover the doughs with film and let them rest for 15 minutes
- 41Cover the doughs with film and let them rest for 15 minutes
- 42Cover the doughs with film and let them rest for 15 minutes
- 43Roll out the dough into a rectangle 18 x 25cm
- 44Roll out the dough into a rectangle 18 x 25cm
- 45Roll out the dough into a rectangle 18 x 25cm
- 46Give it a turn, fold it and roll it out again
- 47Give it a turn, fold it and roll it out again
- 48Give it a turn, fold it and roll it out again
- 49Flatten one corner and make a tip on the other and begin to roll
- 50Flatten one corner and make a tip on the other and begin to roll
- 51Flatten one corner and make a tip on the other and begin to roll
- 52Place the rolls on the mould
- 53Place the rolls on the mould
- 54Place the rolls on the mould
- 55Let the dough proof
- 56Let the dough proof
- 57Let the dough proof
- 58Brush beaten egg on the top of the dough
- 59Brush beaten egg on the top of the dough
- 60Brush beaten egg on the top of the dough
- 61Preheat oven to 180°C
- 62Preheat oven to 180°C
- 63Preheat oven to 180°C
- 64Bake for 30 minutes
- 65Bake for 30 minutes
- 66Bake for 30 minutes
- 67Let cool before slicing
- 68Let cool before slicing
- 69Let cool before slicing
Ingredients
- 90 g water
- 90 g water
- 90 g water
- 20 g bread flour
- 20 g bread flour
- 20 g bread flour
- 110 g milk
- 110 g milk
- 110 g milk
- 30 g condensed milk
- 30 g condensed milk
- 30 g condensed milk
- 7 g baker's yeast
- 7 g baker's yeast
- 7 g baker's yeast
- 280 g bread flour
- 280 g bread flour
- 280 g bread flour
- 5 g salt
- 5 g salt
- 5 g salt
- 30 g sugar
- 30 g sugar
- 30 g sugar
- 25 g butter
- 25 g butter
- 25 g butter
- egg
- egg
- egg
Equipment
panspatulawooden spoonmixerbowlfilmovenwire rackknife
Tips
- let the dough cool down