REAL TIME KNEADING VIDEO★Shokupan★Hand-Kneading step-by-step StayHome Baking（EP175）

Today, I'm going to be making Shokupan by hand kneading.

The ingredients are so simple, get your ingredients ready and we can make the shokupan together!

Everyone stays at home and enjoys baking for the quarantine situation, and I have received so many questions about my Shokupan video.

In my previous "Shokupan video," I used stand-mixer because the dough is sticky.

As I told you, the Japanese bread is on the stickier side because we love the moist texture.

So many people try kneading by hand and told me the dough is too sticky to handle, so they add more flour.

But I don't want you to add more flour, because you won't get the same texture as mine.

I will walk you through how to knead wet dough from start to finish!

It's a long video, it's not like my video, but I am sure the video is helpful to make a perfect Shokupan!

0:23 Combining ingredients
2:00 Kneading
7:20 Adding butter & Kneading
12:40 First Proofing
12:55 Punching the dough
13:30 Second Proofing
14:08 Dividing the dough and Bench Rest
15:02 Shaping
17:05 Final Proofing
17:35 Cover the lid and Start Baking
18:02 Taking out from the oven

For Stand Mixer
https://youtu.be/LGZ2H7eqQtg

~What is Shokupan?~

“Shokupan” is one of the staple Japanese bread that you can find at any grocery store.

The size is the same, but it comes in varieties of thickness.

Shokupan comes in 2 types of shape, one is square, and the other comes in the rounded top like a mountain. It called Yamashoku. Yama means mountain.

Squared one is more moist and dense compared to mountain shape because we bake it with the lid. The moisture stays in the dough. Mountain shape Shokupan is lighter in texture. Perfect for toast. It’s up to you which one to choose.

Level ★★★
IMPORTANT NOTE: READ THIS BEFORE START BAKING
https://princessbamboo.com/important-note-read-this-before-start-baking/

Makes two 8 inch-by-4inch loaves
(My mold 188(179)×99(93)×h105mm)

Preheat the oven 190℃（375℉）

＜ingredients＞

625g (22 oz.) bread flour

30g ( 3 tablespoons) sugar

12g ( 2 1/2 teaspoons) salt

8g ( 2 teaspoons ) active dry yeast

450ml lukewarm （38℃/100℉）water

35g (3 tablespoons ) unsalted butter

Full recipe:
https://princessbamboo.com/how-to-make-shoku-pan/

More info
Udemy SHOKUPAN bread baking 101:
https://www.udemy.com/course/shokupan-bread-baking-101/?referralCode=D6BA322D9536C29BB2F1

Shokupan mold: almost same as mine
https://www.amazon.com/dp/B081NDTV26/?ref=exp_japaneseeverydayfoodkitchenprincessbamboo_dp_vv_d

Find what you want in the video on Amazon "Kitchen Princess Bamboo The Store"
http://www.amazon.com/shop/japaneseeverydayfoodkitchenprincessbamboo
※Kitchen Princess Bamboo earn small amount of commission from the store. The profit is saved for "Give Away"!

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music:youtube music library

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Thanks! Love from Japan♡

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Видео REAL TIME KNEADING VIDEO★Shokupan★Hand-Kneading step-by-step StayHome Baking（EP175） канала Kitchen Princess Bamboo