HOW TO MAKE ★CROISSANT SHOKUPAN★ POUND CAKE TIN AND NO LID REQUIRED (EP181)
Today, we are making Croissant Shokupan.
Because we love Shokupan too much, we’ve made Croissant into Shokupan.
Croissant requires a lot of butter to make light and crispy texture, but for this recipe, the amount of butter is less than the original ratio.
It’s getting warmer, and it’s the chance to make a good Croissant pastry.
I have questions from viewers, what could be the substitute for the lid.
Or I don’t have Shoku-pan mold, but I have a pound cake tin.
So I decided to experiment making shokupan with pound cake tin and something for the lid.
It’s flaky and rich in taste, and so moist!
But not too rich like a croissant.
Toast it in the next day, and it makes crispy on the outside, and moist and buttery inside.
This is not a sweet bread, top with sweet jam is always a good idea.
It’s a milk jam, made with leftover heavy cream.
Taste so good!
Croissant shokupan is rich unlike regular shokupan, so it’s good to give it to someone as a gift.
Give it a try and let me know how you like it.
HOW TO MAKE ★CROISSANT SHOKUPAN★ POUND CAKE TIN AND NO LID REQUIRED
- 3 loaves (18cm×6cm×6cm pound cake tin)
- 260 g bread flour ※French bread flour. Replace 20% of bread flour with all-purpose flour
- 30 g sugar
- 5 g salt
- 4 g instant dry yeast
- 1 egg yolk
- 40 ml whole milk
- 100~120 ml water
- 30 g unsaltet butter
- 100 g unsalted butter
- 10 g all-purpose flour
- Combine the dry ingredients.
- Next, combine the wet ingredients.Whisk together the egg yolk and water, and milk.Add wet ingredients in dry in 3 stages.
- Stir until the dough comes together, then let it sit 10 mins to relax the gluten.
- Today, I am kneading by hand.Push the dough with your palm, and fold it back to your side.
- Spread the dough and place the room temperature butter.It's a little bit annoying but adding the butter later is crucial in my bread-making process.Developing gluten at the early stages of kneading makes your bread rise tall and fluffy.The fat prevents developing gluten but it is need to make a moist and last-long bread.Knead until it comes back together.
- Transfer to a greased bowl and let it rise for 60 mins or until double in volume.
- Take out onto a countertop, and fold from the right and left, then top and bottom. Wrap in a piece of plastic and put it in the freezer for about 20 to 30 mins until chill completely.
- Roll it out to 25 cm square.Place the butter on top and fold the butter.Seal the end by pressing.
- Roll it out in a large rectangle, then fold in from the right and left, and fold in half. Wrap it up and let it rest in a freezer for about 30 mins.
- Take out and roll it out for the second turn.Dust with flour generously, and push gently until the dough starts stretching.If you do it quickly, the dough is shrinking and spring back.Roll out into a rectangle and fold in 4. Wrap it up and let it chill 30 mins in the freezer.
- Take out and roll it out for the shaping.It may be very springy, so I decide to relax the dough for about 15 mins in the freezer.Take out and roll it out until 5mm thickness, 25cm square.
- Divide the dough into 3.Cut each dough into 3, then braid. Put it in a greased mold.
- Let it rise at room temperature until double in volume.Today it took me 90 mins at 26 degrees celsius.While proofing, pre-heat the oven for 200℃.
- Pop it in the oven for 20 mins.It looks the glass baking tray lid works fine. If you want to use something instead of the lid, you should use a heavy one. The expanding energy of the bread dough is strong!
- Folding in the butter in the bread dough is fun but annoying somehow.To make your butter easy to handle, add in a small amount of flour.Sprinkle flour onto the butter, and beat the butter to mix-in.Continue folding and beating until mixed-in.Wrap it in plastic, then roll it out to 15cm × 15cm square.Chill until used.