https://www.copymethat.com/r/q1fAyXvf4/japanese-milk-bread-shokupan-video-shi-p/
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q1fAyXvf4
2024-05-05 19:48:01
Japanese Milk Bread (Shokupan) (Video) 食パン
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Ingredients
- subheading: 1X2X3X:
- subheading: For 1 Rectangular Shokupan Loaf (1.5 kin (斤) size):
- 250 g warm water (104ºF, 40ºC; in the summertime when the kitchen is warm, use room temp or cold water; read about desired dough temperature in my blog post)
- 20 g sugar
- 7 g Diamond Crystal kosher salt
- 10 g honey
- 7 g instant yeast (I use Fleischmann’s® bread machine yeast; 1 packet (all types) weighs 7 g; use every last granule in the packet; DO NOT use old yeast that‘s more than 6 months old; to substitute active dry yeast, use the same amount or up to 25% more active dry and proof it first in the warm water from the recipe)
- 350 g bread flour ( King Arthur)
- 20 g skim milk powder or nonfat dry milk powder ( Bob’s Red Mill; for vegan, use coconut milk powder; avoid soy milk powder as the dough does not rise well)
- 25 g unsalted butter (room temperature; for vegan, use Miyoko’s)
- subheading: For Greasing:
- ½ tsp neutral oil (for greasing the bowl)
- 10 g unsalted butter (room temperature; for greasing the pan; or use cooking oil spray)
- subheading: For 1 Square Shokupan Loaf (1 kin (斤) size):
- 167 g warm water
- 14 g sugar
- 4.5 g Diamond Crystal kosher salt
- 7 g honey
- 4.7 g instant yeast
- 235 g bread flour
- 14 g skim milk powder or nonfat dry milk powder
- 17 g unsalted butter
- Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
Steps
Directions at justonecookbook.com
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