Simple Way to Prepare Award-winning Even The Crust is White! Fluffy and Moist: Square White Bread (Shokupan)

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, even the crust is white! fluffy and moist: square white bread (shokupan). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Today I want to share with you how to make "Shokupan" fluffy Japanese white bread."Shokupan" is one of the staple Japanese bread that you can find at any. Fluffy and Moist: Square White Bread (Shokupan) Recipe by cookpad.japan. Great recipe for Even The Crust is White! Fluffy and Moist: Square White Bread (Shokupan).

Even The Crust is White! Fluffy and Moist: Square White Bread (Shokupan) is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Even The Crust is White! Fluffy and Moist: Square White Bread (Shokupan) is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have even the crust is white! fluffy and moist: square white bread (shokupan) using 7 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Even The Crust is White! Fluffy and Moist: Square White Bread (Shokupan):

1. Make ready 250 grams Bread (strong) flour
2. Get 50 grams Cake flour
3. Make ready 4 grams Salt
4. Take 30 grams Unsalted butter
5. Prepare 30 grams Mizuame starch based sweet syrup (sugar syrup)
6. Get 1 mizuame + milk to total 235 ml Milk warmed to about 40 °C
7. Get 4 grams Dry yeast

I used exactly the same recipe of Japanese Soft White Bread (Shokupan) and baked with the lid on to make it into a Pullman Sandwich Bread (Pain De Mie). This bread is super fluffy, soft and moist. None of them had that really good, thin papery crust. Almost like the crust had been slightly toasted.

Instructions to make Even The Crust is White! Fluffy and Moist: Square White Bread (Shokupan):

1. Measure 30 g of mizuame (sugar syrup) into a measuring cup, add warmed milk up to the 235 ml level, and mix well.
2. Put all the ingredients into a bread machine, use the dry yeast program + the dough-only program up to the end of the 1st rising, and leave the dough as-is until it has doubled in volume.
3. When the dough has doubled in volume, take it out and deflate lightly. Divide into 3 pieces, round off each piece, cover with plastic wrap to prevent it from drying out, and leave to rest for 15 minutes.
4. Deflate the dough completely, and roll out each piece flat. Fold in the sides towards the center, and roll up the dough. (Make sure not to let any air in.)
5. Roll up all 3 pieces of dough, put in the baking pan, and mist well. Cover the pan with plastic wrap and leave to rise for 45 to 60 minutes (2nd rising) until the dough fills the pan about 80% of the way.
6. When the dough has filled the pan about 70%, start preheating the oven with the baking sheet inside to 180°C. When the oven has heated up, dust the top of the dough with bread flour, and put the lid on.
7. Put 4 layers of newspaper on top of the heated baking sheet, place the bread pan on top of that, and close the oven door.
8. Lower the oven temperature to 160°C, and bake for 18 minutes. Open the oven, quickly cover the pan with aluminum foil, and lower the temperature to 140°C. Bake for another 12 minutes, for a total of 30 minutes.
9. Since this just barely cooks the square loaf through to the middle, it's best not to change the baking at the higher temperature for 18 minutes + baking for a total of 30 minutes procedure.
10. When the bread is baked, open the lid of the baking pan and drop the pan from about a 15 cm height to prevent the bread from collapsing. This bread is very soft so it's important to do this.
11. This is how the loaf looks from the side. The top tends to brown so it's protected with a layer of bread flour just in case, but the sides are OK as-is.
12. After the loaf has cooled down a bit, I tried opening up one of the seams (in between the 3 pieces of dough) with my fingers. Can you see how fluffy and soft it is?
13. By deflating the dough very well after resting the dough, the finished bread should have a fine, even crumb.

None of them had that really good, thin papery crust. Almost like the crust had been slightly toasted. The softest, fluffiest Japanese shokupan recipe. If you've tried a lot of other recipes without success, try this one, its the I love all bread but Japanese shokupan is my absolute favorite. So much so that back when traveling was a thing Will I ever eat REAL fluffy, squishy Japanese shokupan again?

So that’s going to wrap it up with this special food even the crust is white! fluffy and moist: square white bread (shokupan) recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!