This rich square loaf is loaded with butter and milk! The crust is wonderfully crispy while the crumb is silky soft and moist - absolutely delicious!
Ingredients
1 servings- Bread flour320g
- Sugar20g
- Sweetened condensed milk (optional)10g
- Salt4g
- Butter40g
- Milk230g
- ★Dry yeast4g
Directions
180 min- 1
Set the bread flour (320g), sugar (20g), sweetened condensed milk (10g), salt (4g), butter (40g), and milk (230g) in a bread maker, add the dry yeast (4g), and knead the dough.
- 2
Gently press the dough to release gas, divide it into 2 equal pieces, and shape each into a smooth ball.
- 3
Let the dough rest for about 20 minutes (bench time). Continue once the dough has risen slightly.
- 4
Roll each dough piece into a rectangle with a rolling pin and gently remove any air bubbles.
- 5
Working on both pieces simultaneously helps ensure uniform size.
- 6
Fold each dough into thirds, smooth the creases, and roll them up tightly.
- 7
Seal the seams firmly and prepare both shaped doughs.
- 8
Place the seam side down in an oiled square baking pan and let them rise in a second fermentation until they fill about 80% of the pan.
- 9
Preheat the oven to 200°C, close the lid, and bake for approximately 30 minutes.
- 10
Once baked, remove the lid and tap the loaf lightly to release heat.
- 11
The white line on the crust is beautifully defined - your rich shokupan is complete!
- 12
Cut into thick slices to enjoy the moist, tender crumb and the crispy, crunchy crust.
Tips
When shaping, gently remove air bubbles with the rolling pin while working on both doughs simultaneously for better balance. Avoid over-proofing and adjust fermentation timing according to your oven's preheat time for the best result. Fine-tune baking time and temperature based on your specific oven.
Nutrition
Per serving- Calories280 kcal
- Protein8.5 g
- Fat8 g
- Carbs45 g
- Sodium0.6 g
This rich square loaf is loaded with butter and milk! The crust is wonderfully crispy while the crumb is silky soft and moist - absolutely delicious!
Ingredients
1 servings- Bread flour320g
- Sugar20g
- Sweetened condensed milk (optional)10g
- Salt4g
- Butter40g
- Milk230g
- ★Dry yeast4g
Directions
180 min- 1
Set the bread flour (320g), sugar (20g), sweetened condensed milk (10g), salt (4g), butter (40g), and milk (230g) in a bread maker, add the dry yeast (4g), and knead the dough.
- 2
Gently press the dough to release gas, divide it into 2 equal pieces, and shape each into a smooth ball.
- 3
Let the dough rest for about 20 minutes (bench time). Continue once the dough has risen slightly.
- 4
Roll each dough piece into a rectangle with a rolling pin and gently remove any air bubbles.
- 5
Working on both pieces simultaneously helps ensure uniform size.
- 6
Fold each dough into thirds, smooth the creases, and roll them up tightly.
- 7
Seal the seams firmly and prepare both shaped doughs.
- 8
Place the seam side down in an oiled square baking pan and let them rise in a second fermentation until they fill about 80% of the pan.
- 9
Preheat the oven to 200°C, close the lid, and bake for approximately 30 minutes.
- 10
Once baked, remove the lid and tap the loaf lightly to release heat.
- 11
The white line on the crust is beautifully defined - your rich shokupan is complete!
- 12
Cut into thick slices to enjoy the moist, tender crumb and the crispy, crunchy crust.
Nutrition
Per serving- Calories280 kcal
- Protein8.5 g
- Fat8 g
- Carbs45 g
- Sodium0.6 g
Tips
When shaping, gently remove air bubbles with the rolling pin while working on both doughs simultaneously for better balance. Avoid over-proofing and adjust fermentation timing according to your oven's preheat time for the best result. Fine-tune baking time and temperature based on your specific oven.