Discover the unparalleled softness and lightness of our Cloud-Like Japanese Shokupan, a masterpiece of baking that brings the delicate textures and sublime taste of traditional Japanese milk bread into your kitchen. This bread, with its fluffy interior and tender crust, offers a versatile base for both sweet and savory delights, making every bite a journey to culinary bliss.
Why You'll Love This: Our Japanese Shokupan recipe captures the essence of authentic Japanese baking, delivering a bread so soft, it's like biting into a cloud. Its delicate flavor and pillowy texture make it the perfect companion for your favorite spreads, or a delectable base for sandwiches. This bread is not just food; it's an experience that elevates simple ingredients to an art form.
Perfect Occasion: This Shokupan is ideal for a luxurious breakfast, a sophisticated tea time, or as a special treat in your lunchbox. Its versatility shines whether served plain, toasted with butter, or as part of a sumptuous sandwich. Celebrate the simple pleasures of life with this exquisite bread at family gatherings, or make any day special by starting it with a slice of Shokupan.
Decoration Tips: For a touch of elegance, sprinkle your Shokupan with a light dusting of powdered sugar before serving. If you're feeling creative, use cookie cutters to create delightful shapes for kids or themed parties. Serve it on a wooden cutting board alongside your favorite jams, butters, and a knife for a rustic, inviting presentation.
Ingredients:
For the Tangzhong (prepare the night before):
- 20g of all-purpose flour
- 100g of water
For the Bread:
- 300g of high-protein bread flour (Type 45)
- 13g of fresh baker's yeast or 5g of dry yeast
- 30g of white sugar
- 6g of fine salt
- 1 egg (50g)
- 120ml of whole or semi-skimmed milk
- 35g of unsalted butter
- 100g of Tangzhong
Instructions:
The Tangzhong (prepare the night before):
- In a saucepan, heat the flour and water, whisking continuously until the mixture thickens. Remove from heat and let cool, then refrigerate overnight.
The Bread:
- Warm the milk slightly and dissolve the dry yeast in it. Skip this step if using fresh yeast.
- In a mixing bowl, add in the following order: salt, sugar, flour, egg on one side, yeast on the other, and finally the milk and Tangzhong. Start mixing on low speed.
- Gradually add the butter in small cubes, increasing to a medium speed, and knead until the dough barely sticks to the sides.
- Form a ball and let it rise for 1 hour in a slightly warm oven around 25°C-30°C, using a bowl of hot water inside the oven for warmth.
- Once risen, divide the dough into six equal parts, shape them into balls, then roll each out into long strips. Fold them in half lengthwise, give a quarter turn, and roll out again. Roll up each strip tightly.
- Place the six rolls in a loaf pan or a cake mold approximately 25-30cm in size.
- Allow the dough to rise for another 40 minutes to 1 hour in the warm oven.
- Remove the pan, preheat your oven to 160°C, and brush the top of the bread with a mix of milk and powdered sugar.
- Bake for 50 minutes at 160°C with fan assistance. Wait a few minutes before unmolding, and then enjoy.
Enjoy this heavenly soft and fluffy Shokupan, a testament to the art of Japanese baking, perfect for any occasion or simply to treat yourself to a slice of cloud-like delight.