Easy Shokupan

 

Recipe - Easy Shokupan

https://www.bakewithpaws.com/2022/03/easy-shokupan.html

Yields: 1 loaf

INGREDIENTS:

150g full cream milk (whole milk)

85g water (72% hydration)

15g caster or brown sugar

1 tsp instant yeast (3g) 

325g bread flour sifted (I used Japan high gluten flour, 12% protein)

1 tsp salt (5g)

(Reserve 20g first, add in later if too dry. I used all 85g of water)  

30g butter, room temperature

Egg Wash (Optional):

1 egg + 1 Tbsp water, whisked.

Utensils:

450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")

METHOD:

1. Kneading:
1. Put all ingredients (except butter) into a bowl of stand mixer.  
2. Slightly combine the mixture by hand with the hook attachment before turning on the machine so that the flour will not splash out.  
3. Knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until the dough come together. But the dough is not very silky and smooth. You also do not need to achieve window pane stage because the long overnight retard in the fridge will allow adequate gluten development.  The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
2. 1st Proofing:
1. Cover the bowl and transfer dough to the fridge to retard overnight for about 8 – 12 hours.  I retarded in the fridge for 10 hours.
2. You may also do the same day bake - Let the dough rise in a warm place for 45 - 60 minutes until double in size.  But, the result is not as good as long retard in the fridge. I usually left the dough in the same mixing bowl and cover with cling film. 
3. Shaping:
1. Take out dough from the fridge. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions.  Please use a kitchen scale if you want to be exact.
2. Form each portion to a ball.  Rest for 10 minutes.
3. Flatten with rolling pin into a dish.  
4. Fold right to centre and fold left to meet in the centre. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
5. Place all dough in a lined loaf pan.  
4. 2nd Proofing:
1. Let it rise at warm place (my room temperature around 30C) for another 45 - 90 minutes, until dough rises slightly below the rim of the pan.  
5. Baking:
1. Preheat oven at 190C (top & bottom heat) 170C (fan-forced)  for 10 - 15 minutes.
2. Brush with egg wash (optional
3. Bake in a preheated oven for about 30 minutes, or until golden brown.
4. Remove bread from oven and pan,  let it cool on rack completely before slicing.