Taiwanese Shokupan Bread
This recipe is adapted from a Formosa TV Entertainment
This recipe is adapted from Formosa TV Entertainment. The chef provided his take on the famous Japanese Shokupan bread recipe. Shokupan bread are known for their soft silky texture. I have modified the ingredients a bit to infuse a more milky flavor to it. Instead of water, I use whole milk. Added milk powder. Tangzhong refer to the process of “cooking the flour” into a wet dough. This process break up the gluten structure of the dough.
- Ingredients – Tangzhong Part 1:
231g Bread flour
15.4g brown sugar
15.4g salt
277 ml hot water - The Dough Part 2:
539g Bread Flour
12g Instant Yeast / 23g Fresh Yeast
40g Condensed Milk
38g Brown Sugar
16g Honey
40g Heavy Cream
262ml Milk
47g Butter
50g Milk Powder
Steps:
1. For Tangzhong, add all ingredients in the mixer bowl and mix on middle speed (kitchenaid 0 speed 4-6) for about 4 mins. Put it in the refrigerator after cooling for overnight or at least 2 hours.
2. For the dough, add all ingredients in the mixer bowl except for butter and heavy cream, for the milk add 80%, start on low speed and slowly adding the remaining 20% milk. Increase speed to #4, mix till a the dough ball up, add the butter and mix till the butter are not visible. Add the heavy cream. Once the cream has been absorb, increase speed to #6. Mix for about 7-8 minutes or until the dough surface is smooth and has a sheen texture.
3. Remove dough from mixer bowl and place it in a bowl covered with wrap and proof for 50-60mins.
4. After 50-60 minutes, divide dough into 170g (9 parts) and make it into a ball shape. Rest for about 10 minutes.
5. Flatten the dough to release air. Fold it a third, and turn around and fold it into a diagonal third. Should look like a triangle. Next roll it and round it into a ball. Place it in the mold 3 in a mold.
6. Like the dough rise about 70% before baking in the oven at 420F for about 20 minutes. I use the bottom rack in my oven. Use a skewer to test the interior of the bread to make sure it is still sticky. If the skewer comes out clean, the bread is ready.
