I have been making using this recipe for shokupan bread for years and it never fails to yield the fluffiest, softest and most delicious loaf of shokupan each and every time. I've made this using my kitchenaid and and bread machine (just running the dough mode) and they both work just fine.
My pullman loaf pan size is 20 x 10 x 10 cm.
Tangzhong:
Bread flour 20 g
Milk 100 g
Dough:
Milk 130 g
Egg yolk 1
Sugar 30 g
Salt 1/2 tsp
Milk powder 10 g
Bread flour 290 g
Yeast 1 tsp
Unsalted butter 25 g
Prepare tangzhong by whisking together 20 g bread flour and 100 g milk. Cook over stovetop, stirring constantly till thickened to a pudding-like consistency. Remove from heat and allow to cool for about 10 mins. You can also use the microwave to cook the tangzhong by placing the flour-milk mixture in a microwavable bowl and cooking it for 30 secs each time.
In pan of bread machine add the rest of the dough ingredients and cooled tangzhong. Run the dough mode according to the manufacturer's instruction of your bread machine.
After the dough mode has been completed and dough has doubled in size, remove to a lightly floured work surface.
Divide the dough into 3 equal parts. Roll each into a ball, cover and allow to rest for 10 mins.
Oil or your loaf pan.
Roll each ball out with a rolling pin to a rectangle about 25 x 15 cm ( 10 x 6 inch). Fold both long edges towards the middle and then roll the dough from one end to the other (like a jelly roll). Pinch well to seal and place in the loaf pan. Cover and allow to rise for 40 mins.
Preheat oven to 190C. Bake shokupan for 25 mins then lower the oven temperature to 180C and bake for another 5 mins.
Remove and allow to rest for 5 mins before unmoulding from loaf pan. Allow to cool for at least 10 mins before slicing.
Anyone else craving for a loaf of freshly baked bread?