Round-Topped Shokupan

We have been making shokupans weekly over the last period. This weekend, I let my dough proof for too long and I couldn’t get the lid onto the loaf pan so made a round-topped loaf instead. According to Namiko Chen from recipe “Just One Cookbook”:

The round-topped loaf is baked without a lid, which allows it to stretch upward and have a light and soft texture. On the other hand, the flat-topped loaf is baked with a lid, so the evaporation of water is minimal; it has a moist and chewy texture.

The Recipe

I followed the same recipe for Japanese milkbread recipe on “Just One Cookbook” with the adjustments I made for the flat-topped shokupan. The only difference was in the final rise stage.

The Final Rise

• I let the dough rise till the dough just touches the plastic cling film.

Bake

• I find that our oven gets hotter than the average temperature settings in most recipes. I set the oven temperature 10 °C lower: pre-heat at 200°C and bake at 190°C for 28 minutes.

Cool

• I didn’t make any changes to this step.

Tools

Here is an overview of the tools I used for this recipe:

• Digital Kitchen Scales
• Cooking Thermometer
• Stand Mixer: I have this one Kenwood Chef XL Elite KVL6300S
• 1.5 kin Shokupan Loaf Pan: my loaf pan is from the Asai Shoten store in Tokyo and is a non-stick loaf pan. You can find more information on this loaf pan here

frangipane