I’ve made Shokupan so many times, using various recipes.
But I think this is it.
This may be the recipe for me to use from now on.
People have different preference when it comes to Shokupan.
I like my Shokupan really soft and light.
It’s hard to show how soft it is with pictures, but you may be able to get an idea from this one.
I’ve used recipes with water and milk (soy milk) both, and I’ve been going back and forth.
But this time I think I’m pretty sure that I prefer one with water instead of milk.
When made with water instead of milk, it becomes airier as the structure is not as tight as the one made with milk.
Ultimately it’s a personal preference, but I think I’m more attracted to this airy/fluffy texture.
I made a new batch of vegan butter for my freshly baked Shokupan.
It was so good!
Any bread right out of the oven is great, but warm soft Shokupan with butter is heavenly.
The next morning we enjoyed it toasted.
I struggled a bit to figure out how to make a toast with our toaster oven.
The first time I toasted a slice of bread, it only got dried out and never “toasted” or browned.
Now I preheat it at a very high temperature and toast it with only the upper heat, for about 2 minutes each side, which works well.
So good.
I get out of my bed early because of this.
Fluffy Soft Shokupan (Japanese 1.5-kin size pan) – Adapted from this recipe (Japanese)
-270cc Water (lukewarm)
-4.5g Dry yeast
-38g Sugar
-375g Bread flour
-6g Salt
-30g Refined coconut oil
- Add dry yeast and sugar to the water and mix well.
- Add bread flour and salt, and combine well.
- Add oil, and knead to make a shaggy mess. Let it rest covered for about 30 minutes.
- Knead to make a ball. Let it rest/rise covered until it doubles in size.
- Cut it into two pieces, and make balls. Let it rest for 10-15 minutes.
- Flatten, fold both sides in, and roll (x2), and place inside a greased pan.
- Preheat oven to 200 C.
- Cover and let it rise until it reaches close to the top of the pan.
- Bake for 30 minutes. If the top browns, cover with foil.
