Shokupan Recipes

SHOKUPAN

Steps:

• For the starter: Whisk together the flour, milk and 1/3 cup (75 milliliters) water in a small heavy-bottomed saucepan until smooth. Turn the heat to medium low and cook, stirring constantly, until thick and pasty, about 3 minutes. Scrape the starter into a small bowl. When cool, cover and refrigerate to allow the starter to rest and firm up slightly, about 2 hours.
• For the dough: After the starter rests for 2 hours, briefly stir together the flour, sugar, yeast and salt in a stand mixer fitter with the dough hook attachment. Add the milk, egg and starter and knead on low speed until completely combined, about 3 minutes. Add the butter 1 tablespoon at a time and knead on medium speed, scraping down the sides of the bowl and the hook once or twice, until the dough is smooth, elastic and a little sticky, about 10 minutes.
• Meanwhile, lightly grease a large bowl. Generously grease a 9-by-4-inch pullman loaf pan or 9-by-5-inch loaf pan.
• Gather the dough from the mixer, form into a ball and place in the greased bowl seam-side down. Cover with a kitchen towel, set in a warm place and let rise until doubled in size, 45 minutes to 1 hour.
• Punch down the dough and roll it out onto a clean work surface. (If needed, lightly flour the surface.) Cut the dough into 2 pieces. Gently form each piece into a ball and set the pieces next to each other seam-side down. Cover with the kitchen towel and let rise for about 15 minutes.
• When the dough is ready, lightly flour a rolling pin and/or the work surface, if needed. Gently roll out 1 ball of dough into a 6-by-9-inch oval. Fold the top edge of the oval over to the center, then repeat with the bottom edge. Tightly roll the right edge of the dough until you form a log. Gently transfer the log to the prepared pan seam-side down, so one of the smooth sides touches one end of the pan. Repeat with the remaining ball of dough, setting it in the pan so one of the smooth sides touches the other end of the pan. Cover with the kitchen towel, set in a warm place and let rise until doubled in size, 30 to 45 minutes.
• Meanwhile position an oven rack in the center of the oven and preheat to 350 degrees F.
• When the dough is ready, brush the top with a little milk and bake until the center measures 190 degrees F on an instant-read thermometer, about 35 minutes. Carefully remove the bread from the pan and set on a wire rack on its side for at least 1 hour before slicing. (If you cut it when the bread is warm, it will compress and lose its fluffy texture.)

SHOKUPAN

Steps:

• Make Yudane the night before. Place bread flour in a bowl and add boiling water and mix well. Put cling wrap and refrigerate overnight. *4
• Pour the room temperature milk into a stand mixer bowl.
• Add sugar,butter and yeast to the bowl then add the yudane as you tear it into small pieces.
• Add the bread, flour and salt.
• Attach the kneading hook onto the stand mixer and combine all ingredient on low speed 1.
• When all ingredients are combined, turn the speed up to 5 or 6 and knead the dough for 20 min.
• Roll the dough round and place the dough into a greased bowl. Wrap with cling wrap to rise for about 45 min to 1 hour at about 86°F(30°C) or until double the size.
• Use your finger, to test if the dough has risen by dusting your finger with flour and poking the dough. If the dough doesn't bounce back and the hole you poked stays there, it is ready.
• Punch the dough down and cut the dough into two equal parts with a scraper and roll them.
• Cover the rolled doughs with a wet cloth and stand it for 20 minutes bench time.
• Roll out each dough to about 5.9x7.8inch (15 x 20 cm) rectangle with a rolling pin.
• Fold the dough tightly not letting any air in towards the centre from left and right.
• Rotate the dough 90 degrees and roll it from one end.
• Spray one loaf bread tin lightly and place the rolled dough in the end of the tin facing the centre.
• Cover it with a wet cloth and let the dough rise for a second time until the dough rises to the size of the bread tin about 30 min.
• Start to preheat the oven to 365 °F(185°C).
• When the dough has risen to be level with the tin, it's ready to bake.
• Bake the dough for about 25 -30 minutes in preheated oven.
• Remove the bread from the tin and cool it down on a rack. * 5
• Whisk an egg, rightly brush over the bread dough.(Optional)

JAPANESE MILK BREAD (SHOKUPAN)

Steps:

• Starter:Whisk together milk, 1/2 cup water, and flour in a small saucepan until smooth. Cook over medium-low heat, whisking frequently, until thickened slightly but still pourable (it should have the consistency of loose pudding), 3 to 4 minutes. Transfer to a small bowl; let cool until warm to the touch but no longer hot, about 10 minutes.
• Dough: In a large bowl, whisk together flour, milk powder, sugar, salt, and yeast. Make a well in center of mixture. Add milk, melted butter, and starter to well; stir until a dough forms. Transfer to a lightly floured work surface and knead until dough is smooth and elastic and springs back when lightly pressed, 8 to 10 minutes. Transfer to a bowl brushed with butter; brush top of dough with more butter. Cover bowl with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour.
• Preheat oven to 375 degrees. Brush two standard 9-by-5-inch loaf pans with butter. Punch down dough. Transfer to a clean work surface and divide in half. Roll each half into an approximately 9-inch log; transfer to prepared pans. Loosely cover with plastic wrap and let rise until more than doubled in volume (doughs should rise about 1 1/2 inches above tops of pans), 45 minutes to 1 hour.
• Whisk egg white with 1 teaspoon water and gently brush onto tops of dough. Bake until puffed, golden brown, and a thermometer inserted in centers registers 200 degrees, 35 to 40 minutes. Let cool in pans on a wire rack 15 minutes. Flip loaves out onto rack; let cool completely before slicing and serving, or store, unsliced and wrapped in parchment-lined foil at room temperature up to 3 days, or sliced and frozen up to 3 months.