How to make ★Nama Shokupan★Japanese new trend! (EP168)
Today we are making Nama Shokupan using the hot-water-roux-method, similar to Tangzhong-method.
Nama Shokupan becomes very popular bread in the last 5~6 years Japan.
There is a specialty shop for Nama Shokupan “Nogami”, and one is located in my neighbor and is managed by one of my friend.
I have never asked him for the recipe, he is not going to tell me if I ask, of course. Lol.
So, I tried multiple times to get their signature texture, fluffy and moist.
Finally, I have reached an excellent standard to introduce to you guys!
Nama Shokupan is very fluffy and moist, a little bit sweeter than the regular.
Nama means raw or fresh, they recommend to eat as it is.
Shokupan is our everyday food, but we need something a little bit indulging on the weekend or on a particular day.
I’ll show you how to enjoy the bread at the last of the video.
The first thing you need to do is making a hot-water-roux.
It’s the secret ingredients to make fluffy and moist bread.
But why are we doing this?
In order to have fluffy and soft bread, you need a lot of moisture content in the bread dough.
But if I add all of the moisture into the dough straight, the dough would be so wet, and you can’t handle it.
But by making a roux, you’ve turned liquid into a flour paste, and you are able to mix much more liquid into the dough without making a wet bread.
Before adding the hot-water-roux, we need to develop the gluten.
Many recipes recommend mixing all the ingredients all at once, but I don’t think it is appropriate to bake a tall laof bread.
I failed to make a tall bread; some are don’t prove enough, some are don’t rise in the oven.
After the failures, I figure out I need to develop gluten before adding the roux.
Now that I can introduce the recipe with confidence!
Nama Shokupan (Rich Shokupan)
- oven, stand mixer, bowl
- 75 g bread flour
- 125 ml boiling water
- 325 g bread flour
- 30 g sugar
- 7 g salt
- 6 g active dry yeast
- 200 ml water
- 50 ml heavy cream
- 25 g unsalted butter
- Put your bread flour into a medium-size bowl and pour hot water to it.Mix to combine. Spread the roux over the surface of the bowl to cool quickly. Cover with the kitchen towel and let it sit until it comes to room temperature.
- put all the dry ingredients into a stand mixer bowl.While the mixer running, add in heavy cream and milk and water.It’s always a good idea to scrape down the side.Knead for five minutes or until the gluten develops.
- Add a room temperature hot water roux, and need for another five minutes.Knead until the dough stretches thinly.
- Add the room temperature butter.Knead another 2 to 3 minutes until the dough comes back together.
- Grease the bowl with a couple of drops of vegetable oil or oil spray.Shape your door into a bowl and cover with a plastic wrap.Let it rise at the warm spot for 30 to 45 minutes.
- After 30 minutes, the doors should puff up a little bit.We are using a heavy cream that prevents the proofing, so we need to activate the yeast by punching.Fold the edges of the dough into the center and shape into a ball.What this does is releasing the gas and take a fresh air into the dough, and activate the yeast to the enen more.
- If you poke the dough with a dusted finger, and it doesn't spring back, it is proofed enough.Take out the dough on the dusted working surface and divide into 2.
- Shape into a ball, cover with the plastic wrap to prevent drying out. Let them relax for 15 mins.This is called bench time or bench rest.Bench rest makes it easy to shape into a final shape.
- After 15 mins, take out the rested dough, shape into a ball. Strech the surface under and pinch to seal.
- Put it into greased mold side by side.Cover with a plastic wrap and let it rise at a warm spot for 45 to 50 mins or until rises half an inch below the edge. Preheat the oven to 180 ℃（375℉）
- Cover the lid and pot it into the oven for 40 mins.
- Take out from the mold and put on a wire rack to cool completely.