Recipe Source: Youtube Channel – All Cooking Stuff
Yudane Ingredients
- bread flour 38g
- hot boiling water 47g
Ingredients
- Yudane 75g (see the above)
- bread flour 275g
- salt 5g
- sugar 30g
- whipping cream (35% fat) 30g
- condensed milk 15g
- honey 6g
- cold water 135g
- instant yeast 4g
- unsalted butter 25g (Soften at room temperature)
Instructions
- In a mixing bowl, mix the whipping cream, condensed milk, honey and half of the water. Then mix in the instant yeast. Set aside.
- Using dough hook on low speed mix flour, salt and sugar for 30-40 seconds.
- Keep the stand mixer running. Add in the yeast mixture in Step 1 and rest of the water. Mix on medium speed for 3 to 4 minutes. Since the water absorption capacity of each brand of flour is different, adjust the amount of moisture where necessary. If the dough is too dry, you may need to add extra water.
- When the ingredients are mixed into a cohesive dough, cover with a damp cloth. Let the dough rest for 20 minutes.
- Continue mixing on medium speed for 7 to 8 minutes until the dough is firm, tacky but not sticky.
- Mix in the butter on low speed for 2 minutes. Then increase to high speed and mix for another 2 minutes until the dough becomes smooth.
- Perform the windowpane test. Take a small piece of the dough and stretch it into a square. Keep on stretching until it becomes a thin film without breaking. The dough must be thin enough to pass light through it. If it is obtained without any tear, then the dough is properly kneaded and has developed sufficient gluten.
- Lightly oil another mixing bowl. Knead the dough briefly into a ball and place the dough in the mixing bowl. Cover tightly with plastic wrap, and let it rise until it’s double in size, approximately 1½ to 2 hours.
- Give the dough a quick punch.
- Weigh the dough and divide the dough into 3 equal pieces by weight. Work with one small dough ball each time and cover the rest with a damp cloth.
- Flatten the dough ball and punch out any large air bubbles. Then lift up the sides of the dough to the centre to form a dough ball. Smoothen its surface by rolling the dough ball on the countertop.
- Do the same with rest of the dough balls. Cover all the dough balls with a damp cloth. Let them rest for 30 mins.
- Take out one of the small dough balls and cover the rest with a damp cloth. Flatten the dough and punch out any excess air bubbles. Use a rolling pin to roll the dough into a 16 x 25cm rectangle. Lightly fold the dough for four times to form a roll. After transforming all the dough balls into rolls, cover with a damp cloth. Let them rest for 10 minutes.
- Preheat the oven to 180°C.
- Coat the bread pan and its lid with butter to prevent sticking.
- Roll out each dough roll into a 7 x 35 cm strip. Get rid of any excess air bubbles. Then roll it up and put it into the bread pan. Cover with cling film and let the dough rise to 80% full.
- Cover the bread pan with the lid. Bake for 34 to 38 minutes.
- After baking, let the Shokupan cool for two hours before slicing.
