Soft and Fluffy Rich Shokupan (Square Bread Loaf) With Cream. Put all the ingredients in your bread maker except for the shortening. 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. The softest, fluffiest and most delicate loaf of white bread.
Yeast has a hard time proofing in milk so.
Great recipe for Soft and Fluffy Rich Shokupan (Square Bread Loaf) With Cream.
After a lot of trial and error in the pursuit of fluffy soft bread, this is the recipe I'm finally satisfied with!
You can cook Soft and Fluffy Rich Shokupan (Square Bread Loaf) With Cream using 7 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Soft and Fluffy Rich Shokupan (Square Bread Loaf) With Cream
- It's 250 grams of Bread (strong) flour.
- You need 140 ml of Water.
- Prepare 50 ml of Heavy cream.
- You need 45 grams of Butter.
- It's 20 grams of Sugar.
- You need 1 tsp of Salt.
- It's 1 tsp of Dry yeast.
If you have a square bread pan, don't divide the. I am the fond of the Yudane method. I used exactly the same recipe of Japanese Soft White Bread (Shokupan) and baked with the lid on to make it into a The original recipe is adapted from Chopstick Chronicles. This bread is super fluffy, soft and moist.
Soft and Fluffy Rich Shokupan (Square Bread Loaf) With Cream step by step
- Put all the ingredients in your bread maker except for the shortening. Set it to knead for 15 minutes and then rise for 40 minutes..
- Once the first rising has finished, remove the dough from the bread maker..
- Divide the dough into two pieces and place on a bread mat to let the dough rest for 10 minutes. ※ If you do not have a bread mat, put the dough on a piece of plastic wrap..
- Wrap the dough in a plastic bag while it is resting to make sure it doesn't dry out..
- This is how the dough looks when it has rested..
- Use a rolling pin to roll each piece of dough into a square shape..
- Fold the dough into thirds..
- Roll it up vertically. Then do the same with the other piece of dough..
- Lightly grease the bread pan with shortening. Put the two rolled pieces of dough with the end of the rolls facing down in the corners of the pan..
- Let the dough rise a second time using the bread proofing setting of your oven, 40 minutes at 40℃. ※ If your bread pan has a lid, you can choose whether to use it or not!.
- This is how ithe dough when the second rising is complete..
- Bake in the oven for 30 minutes at 180℃. Once it is done baking remove it from the pan while it is still hot, and leave it to cool on a rack to complete. This loaf was baked without the lid..
- This photo shows a loaf baked in a square bread pan with the lid on..
It seems to stay fresh longer than most other. Shokupan is also a great sandwich bread. The square shape is perfect for sandwiches either with or without the crust. Bread Flour: In many cases, I would suggest bread flour not absolutely necessary. In the case of this Shokupan though, if you want the high rise and perfect texture, you really should.
