Aromatic Shokupan (Square Loaf) With Rice and Sake. 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. This video will show you how to make Shoku Pan (Shokupan), a Japanese square loaf bread. Shokupan, or sometimes called Japanese Sandwich Bread is a bread that somehow manages to be both light and This results in a perfectly square loaf that is ideal for sandwiches.

Fluffy and Moist: Square White Bread (Shokupan). Ever since I learned how to make white rolls, I wanted to try making that snow white square bread Great recipe for Soft and Fluffy Rich Shokupan (Square Bread Loaf) With Cream. After a lot of trial and error in the pursuit of fluffy soft bread, this is. You can have Aromatic Shokupan (Square Loaf) With Rice and Sake using 9 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Aromatic Shokupan (Square Loaf) With Rice and Sake

Prepare of ○Cooked rice that has cooled down.
Prepare of ○Water.
You need of Bread (strong) flour.
You need of Sugar.
You need of Salt.
It's of Dry yeast.
You need of Sake (or water if you don't have sake).
It's of Milk.
You need of Unsalted butter.

The softest, fluffiest Japanese shokupan recipe. If you've tried a lot of other recipes without success, try I love all bread but Japanese shokupan is my absolute favorite. Even without, it is still a very soft and fluffy loaf with the added the bonus of not having to think about making bread the day before. Everything you need to know about Japanese milk bread shokupan - plus the cafés and bakeries where you can buy it.

Aromatic Shokupan (Square Loaf) With Rice and Sake instructions

Put the cooked rice and water in a pan, cover with a lid and bring to a boil. Turn off the heat and leave to cool with the lid on. The photo shows the pan of rice after it's cooled..
Put all the ingredients except for the butter in a bread machine and switch it on. Add the butter 5 minutes in..
Take out the dough and deflate it by punching it down lightly. Divide into 3 pieces and round off each piece. Rest for 20 minutes..
When the dough has rested, punch each piece down lightly and roll out to about 20 x 25 cm. This is a very sticky dough, so flour your work surface, rolling pin etc. generously..
Fold the dough in so that it overlaps a bit in the middle..
Roll up from the end..
Pinch the seams tightly closed..
Line up the rolled dough in a greased bread pan towards one side. Leave for the 2nd rising. Start preheating the oven with the baking tray in to 160℃..
The dough is done rising when the tops have risen a bit above the rim of the pan..
Raise the oven temperature to 200°C and bake for 30 minutes. Once the top has become a dark golden brown, cover with a piece of aluminium foil to prevent it from getting too dark..
When the bread is baked, drop the pan onto your counter from a height to push out the steam, take the loaf out and cook on a rack to finish..
The crumb is finely textured, very moist and soft even the next day. It has a silky mouth feel. The bread doesn't get stale fast either. It's a substantial bread that fills you up..

Soft, fluffy and light as a cloud, Japanese milk bread - or shokupan - is having a moment in Tokyo right now. It may look like your average loaf of bread but there's a big difference in. 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). The original recipe is adapted from Chopstick Chronicles. This bread is super fluffy, soft and moist.