Shokupan
Try this Shokupan recipe, or contribute your own.
Try this Shokupan recipe, or contribute your own.
- Carbohydrate 251.1749 g
- Cholesterol 45.8 mg
- Fat 22.036 g
- Fiber 9.77500031471252 g
- Protein 45.5329 g
- Saturated Fat 11.21726 g
- Serving Size 1 1 loaf (614g)
- Sodium 9504.55 mg
- Sugar 241.399899685287 g
- Trans Fat 2.9627 g
- Calories 1403 calories
Step-by-step
- Measure out and mix all dry ingredients in the stand mixer bowl
- Make the tangzhong by whisking the flour into the water completely in a small pot. Heat up the mixture on medium low heat and continuously stir being careful to get the edges as well until the water roux thickens up to a pudding consistency. When you take a spatula to it you should be able to see the bottom of the pot
- Add all of the wet ingredients except for the butter and mix with the dough hook on medium (setting 4 if on Kitchen Aid stand mixer) for 5 minutes. It will look really dry in the beginning but it should come together by the 5 minute mark
- Add pads of room temperature butter and let the mixer go for another 10-12 minutes on the medium setting. The dough will temporarily come apart but the butter will eventually be kneaded in and the dough will come together. The dough should be slightly tacky when done
- Shape the dough into a ball with your hands and place in a greased bowl.
- Cover with plastic film and let it proof for an hour or so in a warm place until the dough has doubled in size (time will depend on the temperature, ideal temp is around 75-85°F)
- Punch down the dough, cut it into two equal pieces and roll into balls again
- Let the dough bench rest for 20 minutes covered by plastic film or a towel
- Roll out each ball of dough in an ellipse and fold into thirds vertically. Roll out the dough again into a long ellipse and roll up (perpendicular to the direction you folded the dough into thirds). Pinch the ends into the dough to secure tightly
- Place both rolls of dough into a greased loaf pan with the stitched end side down and cover with plastic film for second proofing. It should take anywhere from 40 minutes to an hour for the rolls to expand to the height of the loaf pan and cover all gaps. If the loaf pan is less than 4 inches in height, proof past the height of the pan.
- Bake the loaf at 350°F for 35 minutes. The bread should be golden brown and have a hard crust
- Remove the bread from the loaf pan and let it cool on a rack so that the bread doesn't continue to steam itself
My Shokupan Baking Journey: A Home Baker's Tale
As a busy mom, finding time for hobbies can be challenging. But baking has always been my sanctuary, a quiet moment amidst the chaos of daily life. There's something incredibly therapeutic about kneading dough, feeling the satisfying resistance as it comes together. Recently, I've been completely captivated by Shokupan, that incredibly soft and fluffy Japanese milk bread. The pictures online, with their perfectly pillowy slices, were enough to tempt me to give it a try.
I've always enjoyed baking, from simple cookies to more elaborate cakes, but Shokupan presented a unique set of challenges. The recipe seemed deceptively simple at first glance – flour, water, yeast, sugar – but the nuances of the tangzhong method, the precise kneading, and the delicate proofing process required patience and attention to detail. My first attempt was…let's just say, less than perfect. It was edible, but certainly not the light and airy loaf I'd envisioned. Undeterred, I scoured online forums, watched countless YouTube tutorials, and experimented with different techniques.
The second attempt was slightly better, a noticeable improvement in texture. I learned to trust the process, to let the dough rise at its own pace, and to be less critical of the initial stages. The secret, I discovered, was in the small things. The temperature of the water, the consistency of the tangzhong, the even distribution of the butter – each step plays a crucial role in the final result. I began to appreciate the artistry of baking; the transformative power of simple ingredients combined with careful technique.
Each loaf I baked felt like a small victory, a testament to perseverance and a love for the craft. The aroma filling my kitchen during the baking process was intoxicating – a blend of sweet, yeasty notes that evoked a sense of warmth and comfort. Sharing my Shokupan with family and friends, seeing their faces light up with delight as they took that first bite, was the ultimate reward. The soft, almost cloud-like texture melts in your mouth, a delicate sweetness that's both comforting and delightful.
Beyond the technical aspects of baking Shokupan, I've also found a deeper connection to the process itself. It's a meditative practice, a chance to slow down and focus on the task at hand. The rhythmic kneading, the anticipation of the rise, the golden-brown crust emerging from the oven – these moments are a reminder to appreciate the simpler things in life. Baking Shokupan has become more than just a hobby; it's a source of joy, relaxation, and a way to connect with my family and myself. This soft, pillowy bread isn’t just food; it's a testament to the power of patience, dedication, and the simple pleasure of a perfectly baked loaf.
The journey of mastering Shokupan hasn't been easy, but it's been incredibly rewarding. Each loaf baked brings a sense of accomplishment, a tangible representation of time, patience, and love. The soft, almost ethereal texture of the bread is only amplified by the delicious taste, a perfect balance of sweetness and a slight tang. The feeling of sharing this creation with loved ones, their faces beaming with satisfaction after taking that first bite, is an unparalleled reward. It's a testament to the transformative power of baking – taking simple ingredients and transforming them into something truly special.
This recipe is more than just instructions; it's a pathway to connecting with the process, to finding joy in the simple act of baking. It's a journey of exploration, discovery, and the comforting aroma of freshly baked bread filling your kitchen. Whether you're a seasoned baker or just starting out, I encourage you to try your hand at Shokupan. The reward – that first bite of perfectly pillowy bread – is worth every minute of effort.
And if your first attempt isn't perfect? Don't worry! That's all part of the journey. Just like life, baking has its ups and downs. Embrace the imperfections, learn from your mistakes, and keep baking. The deliciousness of success will be all the more rewarding for it. So, gather your ingredients, preheat your oven, and embark on your own Shokupan adventure. The delicious journey awaits.
Ingredients List:
- 20 g butter
- 330 g bread flour
- 24 g sugar
- 14 g dry milk
- 7 g salt
- 4 g instant yeast
- 20 g bread flour (for tangzhong)
- 100 g water (for tangzhong)
- 95 g lukewarm water
- 1 large egg
- Extra butter and flour for greasing
