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Nama Shokupan (Rich Shokupan)

Fluffy and moist Shokupan
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Prep Time 3 hours
Cook Time 40 minutes
Course Breakfast
Cuisine Japanese
Servings 10 people

Equipment

  • oven, stand mixer, bowl

Ingredients
  

hot-water-roux "YUDANE"

  • 75 g bread flour
  • 125 ml boiling water

Bread dough

  • 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

Instructions
 

hot-water-roux "YUDANE"

  • 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.

Bread dough

  • 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.
Keyword japanese bread, japanese cooking, japanese food, japanese recipe, kitchen princess bamboo