Shokupan
Directions
- 1Dump all dough ingredients into the mixer at the same time.
- 2Dump all dough ingredients into the mixer at the same time.
- 3Dump all dough ingredients into the mixer at the same time.
- 4Knead long enough for it to come together and pass the window pane test.
- 5Knead long enough for it to come together and pass the window pane test.
- 6Knead long enough for it to come together and pass the window pane test.
- 7Allow dough to proof until doubled in size.
- 8Allow dough to proof until doubled in size.
- 9Allow dough to proof until doubled in size.
- 10Divide into three.
- 11Divide into three.
- 12Divide into three.
- 13Shape each portion into a little roll ready to be tucked away in the loaf tin to finish proofing.
- 14Shape each portion into a little roll ready to be tucked away in the loaf tin to finish proofing.
- 15Shape each portion into a little roll ready to be tucked away in the loaf tin to finish proofing.
- 16On a lightly floured surface, fold each edge in to create a rectangle, then use a rolling pin to stretch it out nice and long.
- 17On a lightly floured surface, fold each edge in to create a rectangle, then use a rolling pin to stretch it out nice and long.
- 18On a lightly floured surface, fold each edge in 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, you're going to proof them until it's almost reaching the top edge.
- 23Line them up inside your baking tin, you're going to proof them until it's almost reaching the top edge.
- 24Line them up inside your baking tin, you're going to proof them until it's almost reaching the top edge.
- 25Close the lid, bake it for half an hour in the oven.
- 26Close the lid, bake it for half an hour in the oven.
- 27Close the lid, bake it for half an hour in the oven.
- 28Allow to cool down on a rack once it's done.
- 29Allow to cool down on a rack once it's done.
- 30Allow to cool down on a rack once it's done.
- 31Only slice once it's completely cooled down.
- 32Only slice once it's completely cooled down.
- 33Only slice once it's completely cooled down.
Ingredients
- flour
- flour
- flour
- milk
- milk
- milk
- butter
- butter
- butter
- eggs
- eggs
- eggs
- tangzhong
- tangzhong
- tangzhong
- dough ingredients
- dough ingredients
- dough ingredients
Equipment
knifemixerbowlrolling pinbaking tin
Tips
- Allow to cool on a rack.
- Slice once completely cooled.