Shokupan
Directions
- 1Dump all dough ingredients into the mixer at the same time.
- 2Knead long enough for it to come together and pass the window pane test.
- 3Allow dough to proof until doubled in size.
- 4Divide into three.
- 5Shape each portion into a little roll ready to be tucked away in the loaf tin to finish proofing.
- 6On a lightly floured surface, fold 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, you're going to proof them until it's almost reaching the top edge.
- 9Close the lid, bake it for half an hour in the oven.
- 10Allow to cool down on a rack once it's done.
- 11Only slice once it's completely cooled down.
Ingredients
- flour
- milk
- butter
- eggs
- tangzhong
- dough ingredients
Equipment
knifemixerbowlrolling pinbaking tin
Tips
- Allow to cool on a rack.
- Slice once completely cooled.
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