Shoku Pan
40m
40m
3h 30m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
For the tangzhong
| 3 Tablespoons whole milk |
| 3 Tablespoons water |
| 2 Tablesppons bread flour (I use King Arthur) |
Japanese Shokupan
| 2 1/2 cups bread flour, plus extra for surfaces |
| 1/4 cup sugar |
| 2 1/4 teaspoon active dry yeast |
| 1 teaspoon salt |
| 1 large egg |
| 1/2 cup whole milk, plus more for brushing the top of the loaves |
| 4 Tablespoons unsalted butter, plus extra for greasing the pan. |
Shoku Pan Directions
- To make the tangzhong, combine the milk and the flour with water, constantly whisking, until the mixture begins to gelatinize, roughly 3 to 5 minutes. If you have a thermal instant-read thermometer, the tangzhong should be 150°, if not, then the mixture should leave lines in the pan when you are whisking
- When the tangzhong is thick but still pourable, pour the mixture into a measuring cup and cover tightly with plastic wrap.
- Let the tangzhong cool to room temperature.
- To make the dough, in a stand mixer bowl, add the flour, sugar, yeast, and salt using the dough hook.
- Mix at low speed, until just combined.
- Add the room-temperature tangzhong, egg, and milk to begin the kneading process.
- Knead on low speed until the dough is smooth and elastic, about 6 minutes.
- Transfer the dough to a bread-proofing bowl, making sure it's in a large ball, Cover with plastic wrap and let rise in a warm place for 60 minutes and the dough is puffy. (No longer than 90 minutes.)
- Shape the loaf.
- Punch dough the dough and gently transfer it to a lightly floured surface.
- Using a floured bench scraper, divide the dough into 2 separate but equal pieces.
- Roll each piece into a rectangle, then starting with the short end, roll into flat logs.
- Prepare the second rise by placing the dough, seam side down near on short ends of a 9"x5" loaf pan (I use a Pullman loaf pan.)
- Cover with plastic wrap and let rise for about 40 minutes, or until the logs meet in the center of the pan.
- In the meantime, move your oven rack to the bottom position and preheat the oven to 350°
- Brush the top of the loaf with milk
- Bake on the bottom rack until the bread is a golden brown, about 40 minutes.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling, for at least one hour.
Notes
My mother-in-law used to use this kind of bread for making cucumber sandwiches. It was the most wonderful treat in the whole world!
Tips:
- DON'T use all-purpose four, Make sure you use good quality bread flour. I use Kink Arthur flour for baking like this.
- Spoon the flour into your measuring cup, rather than using your measuring cup to scoop in the flour. Leve it off with a knife to get more accurate results.
- Make sure the temperature for the tenzhong is 150.° Use a thermometer to get it right, or just c=pay close attention to the texture when cooking it. The texture will change when it reaches 150°
- Make the tangzhong ahead. the Tengsong needs time to cool, mainly so it won't kill your yeast but to help make the bread soft. The Tengzhong can be made ahead and refrigerated for up to a day before making your bread. just make sure you bring the tengzhong to room temperature before adding it to your dough.
Nutrition facts
Serving size 1 slice vegetarian
Per Serving
| Kcal: | 4863 kcal |
| Fibers (g): | 0.9g |
| Sodium (mg): | 3365mg |
| Carbs: | 379.2g |
| Sugar (g): | 415g |
| Fat: | 260.2g |
| Saturated fat (g): | 149.4g |
| Cholesterol: | 812mg |
| Proteins: | 255.2g |