Kyoto Shokupan Surprise

Introduction to Kyoto Shokupan Surprise

Kyoto Shokupan, also known as Japanese milk bread, is renowned for its fluffy, cloud-like texture and slightly sweet flavor. This bread has its origins in Japan, where it is a staple in many households and beloved for its versatility and delightful aroma. The word "Shokupan" means "eating bread" in Japanese, reflecting its everyday usage, from breakfast slices to gourmet sandwiches.

The secret to the heavenly texture of milk bread lies in the use of a technique called "Yudane" or "Tangzhong," a water-roux starter. This method involves cooking a small portion of the flour and water mixture until it thickens, resulting in increased moisture retention during baking.

Ingredients for Kyoto Shokupan Surprise

• Flour - 400g (about 4 cups)
• Sugar - 50g (about 1/4 cup)
• Salt - 7g (1 1/2 teaspoons)
• Instant Yeast - 8g (2 1/4 teaspoons)
• Milk - 120ml (1/2 cup) plus 50ml (1/4 cup) for the Tangzhong
• Butter - 50g (3 1/2 tablespoons), softened
• Egg - 1 large, plus extra for egg wash
• Water - 25ml (a little over 1 tablespoon) for the Tangzhong

Preparing the Tangzhong

The first step in creating our Kyoto Shokupan Surprise is preparing the Tangzhong. This involves combining 25ml of water with 50ml of milk and 50g of flour in a small saucepan. Heat the mixture over medium heat and whisk continuously until it thickens to a pudding-like consistency. Allow it to cool to room temperature before use.

Making the Dough

1. In a large bowl, combine the remaining flour, sugar, salt, and instant yeast. Stir until everything is well mixed.
2. In a separate bowl, whisk the egg and mix it with the remaining milk and the cooled Tangzhong.
3. Gradually add the wet ingredients to the dry ingredients. Add the butter and knead the dough until it becomes smooth and elastic, about 10-15 minutes by hand or 7-10 minutes using a stand mixer.
4. Shape the dough into a ball and let it rise in a lightly greased bowl, covered, until it doubles in size. This should take about 60-90 minutes, depending on room temperature.

Shaping the Bread

1. Once the dough has risen, punch it down to release excess air. Divide the dough into three equal portions.
2. Roll each portion into an oval shape with a rolling pin. Fold the shorter sides towards the center, then roll it up like a jelly roll.
3. Place the rolls, seam side down, into a greased 9x5-inch loaf pan.

Final Rise and Baking

1. Cover the loaf with a damp cloth and let it rise again until doubled, about 45-60 minutes.
2. Preheat your oven to 180°C (356°F).
3. Beat an additional egg and brush it lightly over the top of the loaf for a glossy finish.
4. Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

Cooking Timer

Make sure to set a cooking timer to keep track of the fermentation and baking times to ensure perfect results.

Enjoying Your Kyoto Shokupan Surprise

Once baked, allow the Shokupan to cool in the pan for about 10 minutes. Turn it out onto a wire rack to cool completely before slicing. This bread can be enjoyed plain, toasted, or used as a base for decadent sandwiches like egg salad or fruit-filled creations.

The beauty of Kyoto Shokupan lies in its adaptability. Serve it with savory toppings, such as avocado and butter, or sweet spreads like jam or honey. Its mildly sweet taste also pairs wonderfully with teas and coffees, enhancing your afternoon tea experience with its soft, melt-in-your-mouth texture.

Happy baking and enjoy every bite of your homemade Kyoto Shokupan Surprise!