SHOKUPAN | JAPANESE MILK BREAD

Serves 1
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Directions

  1. 1Add flour, sugar, salt, instant yeast, and milk powder to the bowl of a stand mixer.
  2. 2Add flour, sugar, salt, instant yeast, and milk powder to the bowl of a stand mixer.
  3. 3Add flour, sugar, salt, instant yeast, and milk powder to the bowl of a stand mixer.
  4. 4Add tepid water to the dry ingredients in the mixer.
  5. 5Add tepid water to the dry ingredients in the mixer.
  6. 6Add tepid water to the dry ingredients in the mixer.
  7. 7Wait a couple of minutes.
  8. 8Wait a couple of minutes.
  9. 9Wait a couple of minutes.
  10. 10Gradually add in softened butter.
  11. 11Gradually add in softened butter.
  12. 12Gradually add in softened butter.
  13. 13Turn the mixer on and knead for about 15 minutes.
  14. 14Turn the mixer on and knead for about 15 minutes.
  15. 15Turn the mixer on and knead for about 15 minutes.
  16. 16Take the dough out of the mixer.
  17. 17Take the dough out of the mixer.
  18. 18Take the dough out of the mixer.
  19. 19Fold the dough into itself until a smooth ball forms.
  20. 20Fold the dough into itself until a smooth ball forms.
  21. 21Fold the dough into itself until a smooth ball forms.
  22. 22Cover the dough and let it proof for 1 hour.
  23. 23Cover the dough and let it proof for 1 hour.
  24. 24Cover the dough and let it proof for 1 hour.
  25. 25Punch down the dough to release air.
  26. 26Punch down the dough to release air.
  27. 27Punch down the dough to release air.
  28. 28Divide the dough into three equal pieces using a dough cutter.
  29. 29Divide the dough into three equal pieces using a dough cutter.
  30. 30Divide the dough into three equal pieces using a dough cutter.
  31. 31Flip the dough pieces.
  32. 32Flip the dough pieces.
  33. 33Flip the dough pieces.
  34. 34Roll out each piece of dough.
  35. 35Roll out each piece of dough.
  36. 36Roll out each piece of dough.
  37. 37Fold the dough into thirds.
  38. 38Fold the dough into thirds.
  39. 39Fold the dough into thirds.
  40. 40Roll out the folded dough again.
  41. 41Roll out the folded dough again.
  42. 42Roll out the folded dough again.
  43. 43If there are bubbles, use a pin to get them out.
  44. 44If there are bubbles, use a pin to get them out.
  45. 45If there are bubbles, use a pin to get them out.
  46. 46Roll the dough into a cinnamon scroll-looking thing.
  47. 47Roll the dough into a cinnamon scroll-looking thing.
  48. 48Roll the dough into a cinnamon scroll-looking thing.
  49. 49Place the rolled dough pieces into a loaf pan.
  50. 50Place the rolled dough pieces into a loaf pan.
  51. 51Place the rolled dough pieces into a loaf pan.
  52. 52Close the loaf pan and let it proof for almost 2 hours.
  53. 53Close the loaf pan and let it proof for almost 2 hours.
  54. 54Close the loaf pan and let it proof for almost 2 hours.
  55. 55Bake the bread for 20 minutes.
  56. 56Bake the bread for 20 minutes.
  57. 57Bake the bread for 20 minutes.
  58. 58Take the bread out of the loaf pan.
  59. 59Take the bread out of the loaf pan.
  60. 60Take the bread out of the loaf pan.

Ingredients

  • 350 g Bread Flour
  • 350 g Bread Flour
  • 350 g Bread Flour
  • 30 g White Sugar
  • 30 g White Sugar
  • 30 g White Sugar
  • 8 g Salt
  • 8 g Salt
  • 8 g Salt
  • 8 g Instant Yeast
  • 8 g Instant Yeast
  • 8 g Instant Yeast
  • 20 g Milk Powder
  • 20 g Milk Powder
  • 20 g Milk Powder
  • 250 ml Water (Tepid)
  • 250 ml Water (Tepid)
  • 250 ml Water (Tepid)
  • 25 g Unsalted Butter
  • 25 g Unsalted Butter
  • 25 g Unsalted Butter

Equipment

mixerbowlloaf panrolling pin

Tips

  • If there are bubbles, use a pin dick to get it out.