How To Make Shokupan | Japanese Sandwich Bread
How To Make Shokupan | Japanese Sandwich Bread

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, how to make shokupan | japanese sandwich bread. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

How To Make Shokupan

To begin with this recipe, we have to prepare a few components. You can have how to make shokupan | japanese sandwich bread using 11 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make How To Make Shokupan | Japanese Sandwich Bread:
  1. Get Yudane:
  2. Prepare 75 g Bread Flour,
  3. Get 125 g Boiling Water,
  4. Take Dough:
  5. Make ready 325 g Bread Flour,
  6. Get 30 g Demerara Sugar,
  7. Get 7 g Sea Salt,
  8. Take 6 g Active Instant Dry Yeast,
  9. Prepare 50 g Heavy Whipping Cream,
  10. Prepare 200 g Water,
  11. Make ready Room Temperature Softened Unsalted Butter, 25g + More For Greasing

What makes it different than any of those typical sandwich bread is that the recipe uses a bread roux or aka "Yukane". The bread roux will create a soft yet chewy texture. It is somewhat like the Chinese Tangzhong roux, but entirely different hydration ratio and processes. Hokkaido Japanese Milk Bread - Shokupan Slice Bread Sandwich Recipe Ingredients and substitutes.

Steps to make How To Make Shokupan | Japanese Sandwich Bread:
  1. Prepare the yudane. - - In a shallow bowl, add flour and water. - - The water has to be boiling. - - Stir to combine well.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Fold the bottom 2/3 way to the top. - - Using the heel of your palm, gently press down the sim. - - Rotate 90 degrees.
  12. Fold the top 2/3 way to the bottom. - - Gently pinch down the sim. - - Fold the bottom 2/3 way to the top.
  13. Gently pinch the sim. - - Roll the dough simmed side down to form a ball.
  14. 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.
  15. 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.
  16. Bake for 40 to 1 hr or until the crust is golden brown. - - Remove from oven. - - Immediately unmold onto a wire cooling rack.
  17. 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.

It is somewhat like the Chinese Tangzhong roux, but entirely different hydration ratio and processes. Hokkaido Japanese Milk Bread - Shokupan Slice Bread Sandwich Recipe Ingredients and substitutes. Sugar - This bread is slightly sweeter than most other white bread. And yet, you can certainly reduce the sugar by half. How to Make Shokupan Japanese Milk Bread?

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