How To Make Shokupan | Japanese Sandwich Bread. Today I want to share with you how to make "Shokupan" fluffy Japanese white bread. "Shokupan" is one of the staple Japanese bread that you can find at any. This Japanese white bread is delicious for sandwiches and when it's cut thick makes perfect breakfast toast. Shokupan, or sometimes called Japanese Sandwich Bread is a bread that somehow manages to be both light and fluffy, yet with a bouncy crumb at the same time.
If you've tried a lot of other recipes without success, try this one, its the Japanese bread anyone can make.
A foolproof way to get that fluffy soft Japanese bread fix at home.
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Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, how to make shokupan | japanese sandwich bread. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
How To Make Shokupan
To begin with this particular recipe, we have to prepare a few ingredients. You can cook how to make shokupan | japanese sandwich bread using 11 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make How To Make Shokupan | Japanese Sandwich Bread:
- {Take of Yudane:.
- {Prepare 75 g of Bread Flour,.
- {Take 125 g of Boiling Water,.
- {Get of Dough:.
- {Get 325 g of Bread Flour,.
- {Take 30 g of Demerara Sugar,.
- {Take 7 g of Sea Salt,.
- {Take 6 g of Active Instant Dry Yeast,.
- {Prepare 50 g of Heavy Whipping Cream,.
- {Get 200 g of Water,.
- {Make ready of Room Temperature Softened Unsalted Butter, 25g + More For Greasing.
Hokkaido Milk Bread - Light and fluffy Japanese bread that is easy to make! This milk bread is perfect for breakfast with a bit of butter! Look at how soft that bread looks!! I haven't made homemade bread in forever — you have inspired me!
Instructions to make How To Make Shokupan | Japanese Sandwich Bread:
- Prepare the yudane. In a shallow bowl, add flour and water. *The water has to be boiling.* Stir to combine well..
- It should be a sticky roux. Spread out to cool down faster. Cover with a damp lint-free kitchen towel. Set aside to cool down to room temperature..
- Prepare the dough. In a large bowl, combine flour, sugar, salt and yeast well. *Do not add the yeast directly on the salt. It will kill the yeast.* Gradually pour the water and cream into the flour mixture while still mixing with a spatula..
- Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins. Transfer onto a lightly floured surface. Add in the yudane..
- Knead for about 5 mins until the yudane is fully incorporated. Add in the butter. Continue kneading for another 3 to 5 mins. *Do take note that the yukane and butter has to be at room temperature.*.
- The dough should be tacky, fluffy, smooth and it should pass the "window-pane" test. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Lightly grease the bowl with some butter..
- Transfer the dough back to the greased bowl. Cover with a damp lint-free kitchen towel and let rise for 30 mins. It should slightly risen. Punch down the dough and fold the top, sides and bottom to the center. Flip, cover and let rise for 1 hr..
- This process is sorta to ensure that the yeast is activated. The dough should doubled in size. *You can do a test by poking a floured finger into the dough. If it doesn't spring back, the yeast is activated properly and the dough is ready.* Transfer the dough onto a lightly floured surface. Divide the dough into 2 equal pieces..
- Form each piece into balls. Cover with a lint-free kitchen towel and let rest for 15 mins. This is call the bench rest which allows the gluten to relax. Grease bread pan with butter..
- Pat down a dough ball to an oblong disc. Fold the top 2/3 way to the bottom. Using the heel of your palm, gently press down the sim..
- Fold the bottom 2/3 way to the top. Using the heel of your palm, gently press down the sim. Rotate 90 degrees..
- Fold the top 2/3 way to the bottom. Gently pinch down the sim. Fold the bottom 2/3 way to the top..
- Gently pinch the sim. Roll the dough simmed side down to form a ball..
- Transfer into the greased bread pan. Repeat the process for the remaining dough. You will have 2 dough balls, side by side in your loaf pan. Cover with a damp lint-free kitchen towel and let rise for 40 to 50 mins..
- Preheat oven to 200 degree celsius or 400 fahrenheit. The dough balls should rise about 1/2 inch away to the top of the loaf pan. Close the lid and wack into the oven..
- Bake for 40 to 1 hr or until the crust is golden brown. Remove from oven. Immediately unmold onto a wire cooling rack..
- Set aside to cool down completely before slicing. Use this sandwich bread for your sandwich adventures, or simply make a toast. I just simply spread my gianduja..
The softest, & milkiest Japanese milk bread, that will make the best sandwiches or dinner rolls! Can I make this recipe by hand? Tips for perfecting Japanese milk bread recipe. Want to make your favorite yeast bread and rolls reliably soft and tender? You love your grandma's homemade sandwich bread recipe, but wish it was just a bit more tender and less crumbly.
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