SHOKUPAN | JAPANESE MILK BREAD
Serves 1
Directions
- 1Add flour, sugar, salt, instant yeast, and milk powder to the bowl of a stand mixer.
- 2Add tepid water to the dry ingredients in the mixer.
- 3Wait a couple of minutes.
- 4Gradually add in softened butter.
- 5Turn the mixer on and knead for about 15 minutes.
- 6Take the dough out of the mixer.
- 7Fold the dough into itself until a smooth ball forms.
- 8Cover the dough and let it proof for 1 hour.
- 9Punch down the dough to release air.
- 10Divide the dough into three equal pieces using a dough cutter.
- 11Flip the dough pieces.
- 12Roll out each piece of dough.
- 13Fold the dough into thirds.
- 14Roll out the folded dough again.
- 15If there are bubbles, use a pin to get them out.
- 16Roll the dough into a cinnamon scroll-looking thing.
- 17Place the rolled dough pieces into a loaf pan.
- 18Close the loaf pan and let it proof for almost 2 hours.
- 19Bake the bread for 20 minutes.
- 20Take the bread out of the loaf pan.
Ingredients
- 350 g Bread Flour
- 30 g White Sugar
- 8 g Salt
- 8 g Instant Yeast
- 20 g Milk Powder
- 250 ml Water (Tepid)
- 25 g Unsalted Butter
Equipment
mixerbowlloaf panrolling pin
Tips
- If there are bubbles, use a pin dick to get it out.
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