Japanese White Sandwich Bread | Fluffy & Soft Shokupan Recipe
Japanese sandwich bread (Kakushokupan) is very soft and fluffy. It’s perfect for making egg sandwiches, which are popular all over the world. When you learn this recipe, you can make many different kinds of delicious sandwiches! Loaf pan▶120Ｘ180ＸＨ120ｍｍ (Volume 2592ml) https://amzn.asia/d/3j8lvWI KitchenAid▶9KSM160 Series (4.6L) INGREDIENTS For 1 Pullman Loaf (1.5 kin (斤) size) 380g Bread flour (Protein content 12-13%) 30g Sugar 7g Kosher salt 5.5g Instant dried yeast 10g Skimmed milk powder 260g Water 20g Unsalted butter (soften) 💡How to substitute skimmed milk powder with whole milk 10g Skimmed milk powder ➡100g whole milk 260g Water ➡170g Water You can substitute these two ingredients. Please adjust the hydration as different ingredients absorb water differently. 💡How to Adjust Dough Temperature To help the dough proofing smoothly and efficiently, adjust the temperature of the liquid so that the dough temperature after kneading is to be around 26–28°C(79–82°F). The liquid temperature depends on the room temperature. For example, summers in Japan are very hot, and the room temperature can be close to 30°C(86°F). In this case, use liquid below 5°C(41°F). In winter, when the room temperature is around 20°C(68°F), use liquid around 35°C(95°F). Do not use liquid above 40°C(104°F), as it can affect the yeast's activity. Adjust the liquid temperature based on your environment. 💡How long does it take to proof the dough？ The proofing time depends on the dough temperature and room temperature. My dough usually reaches 26-28°C (79-82°F), then let it rise in a 30-35°C (86-95°F) proofing box for about 35-45 minutes. If the temperature is lower, it takes longer. If it's higher, it ferments faster. At first, it’s hard to predict the time, and that’s completely normal! But after some practice, you’ll learn to judge by the dough, not just the clock. The key to perfect bread is watching the dough, not the timer!🍞✨ ⏱ CHAPTERS 00:00 - Introduction 00:27 - Preparing 01:12 - Mixing Ingredients 02:19 - Kneading 04:32 - First Proofing 05:53 - Degussing 06:17 - Dividing 06:39 - Pre-Shaping 07:10 - Bench Resting 07:39 - Shaping 08:59 - Final Proofing 09:30 - Baking 09:38 - Cooling 🌎Website: https://www.bakingbreadjapan.website 📷Instagram: / tokyobakingbread #japanesemilkbread #milkbread #shokupan#tokyobreadbakingclass
