Milk Toast Bread (Shokupan)

Name: How to cook Milk Toast Bread (Shokupan) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Yanny Widjanarko

Milk Toast Bread (Shokupan)

Well, this is my everyday homemade toast bread, since covid, I was so into bread and kneading stuff, and this was so far my family's favorite, and from this recipe dough, I could made this into different kind of soft bread too, you just need to add more or less sugar in it for the original recipe the toast bread a bit salty, so I end up reduce the salt and add a bit more of sugar, but the texture and chewyness is super! And if you add more sugar in the dough, it is more easily to brown the bread rather than the less sugar one or the salty version while you are baking it. You just need to do some trial with the additional sugar until you find the one that suite your taste. This is the source link of recipe that I used https://youtu.be/LGZ2H7eqQtg you need to watch the way she fold the dough before let it have a final proofing inside the mold.

Ingredient

312 gr

bread flour

15 gr

sugar (me 30gr)

6 gr

salt (me 4 gr)

225 ml

lukewarm water (me 225 gr cold milk include 3 ice cubes)

17 gr

unsalted butter

4 gr

dry yeast

27 gr

milk powder (optional)

Cooking instructions

* Step 1

Mix all dry ingredients into mixer bowl (except salt) and turn on the mixer into low speed and mix them up about 1 minute.

* Step 2

Pour in gently the liquid ingredients into the mixing bowl, (if you live in a cold climate country, I suggest you to use lukewarm water or milk, but if you live in a hot climate like me, you should use cold instead) and let it mixed with medium speed, and pour the liquid gently until all in, and speed up the mixer into a high speed, and let it mix around 5 minutes or half kneaded

* Step 3

Add the salt and butter in, and mixed them for another 8 minutes or until the dough become smooth surface, more elastic and fully kneaded

* Step 4

Round your whole dough into a one solid ball, and put it into your stainless bowl that already greased with a little bit of oil, and let it rest about 30-40 minutes (I live in a hot climate country, so i just need 30 minutes to proof the dough), and you could put your dough inside the off microwave, or just let it sit and covered plastic wrap

* Step 5

After 30 or 40 minutes or double size (make sure it raise double size, not more than that), punch your dough to make the trapped air out, then rounding the dough again and let it rest again for another 30 to 40 minutes. (Me 30 minutes)

* Step 6

After the time's up, you could punch the dough again and then scale it to make it fit into your toast bread mold. My mold size is 11,5 cmx 12.5 cm x 13 cm. To have the correct amount of dough inside my mold I need to count the volume of my mold and times it with 20% to find the suitable weight for my mold.

* Step 7

11,5x12,5x13= 1.868,75x20%= 373,75 (I measure my dough into 375gr that fit perfectly into my toast bread mold)

* Step 8

After I scale it into 375gr of dough, I have still have abit of remaining dough, it's about 252gr. So I made the rest of the dough into soft rolls, with 63 gr each.

* Step 9

After I round each scaled dough, I rest them about 10 minutes, and then I start with the biggest dough first, I roll pin the dough, make it thinner, and fold it like an envelope, and roll it from one side to another, you could see the detail process by checking it from the youtube https://youtu.be/LGZ2H7eqQtg

* Step 10

After finish with it, I put it into my toast bread mold (that already greases by butter) that has the lid on it, so it could mold the bread into a perfect cube shape, and let it rest about 1 hour, or until the dough raise 1 cm near the lid.

* Step 11

After that I roll the other small dough and make them into soft rolls, and place them over the square mold that already cover by the baking paper

* Step 12

I rest the soft roll about 30-35 minutes and after that brush gently the surface with milk and slit the bread with a sharp knife, and last I sprinkle it with sesame seeds