Japanese Milk Bread｜Shokupan｜Apron

 

Japanese Milk Bread｜Shokupan｜Apron

YUDANE DOUGH

Mix together well and let cool:

• Flour   25g 
• Hot milk   40ml

DOUGH

Put into a glass and let sit for 5 mins:

• Honey   20g 
• Lukewarm milk   140ml
• Instant yeast   2.5g

Bread Flour 240g 

Break up the Yudane dough and scatter over the flour. 

Sugar 15g 

Salt 2.5g 

Whipping cream 30ml

Unsalted butter 15g (to add once all ingredients are combined)

Add yeast mixture.

first rise 60 mins or until doubled.

meanwhile grease the baking tin with soft butter (including the lid of the tin)

divide into 2 and let rest for 15 mins.

Form into rolls and leave to rise inside of baking tin (second rise 60 mins or until doubled)

Pan Size 10 x 10cm x 2

Bake at 190°C / 370°F for 30-35 minutes.

https://www.youtube.com/watch?v=jJ49HpLdZJk&ab_channel=Apron