SHOKUPAN  RECIPE BY

GUILLAUME LOPVET
Join guest chef, Guillaume Lopvet, as he shows you how to create the delicious


Japanese milk bread; Shokupan. This moist bread loaf is both soft and fluffy,
making for an extraordinary tasting experience!
BEGINNER

SHOKUPAN

45 MINS

CREATED WITH 900G PROFESSIONAL BREAD PAN, 295MM X 117MM X 109MM H

MAKES 1

TANGZHONG
METHOD
INGREDIENTS

220g (7.76oz) water To create the Tangzhong, place the water and flour into a
45g (1.59oz) baker’s flour saucepan and cook over medium heat while whisking to form
a paste. Reduce to low heat and boil for 30 seconds whilst
EQUIPMENT whisking. Remove from the heat and transfer to a bowl. Allow to
cool slightly, for approximately 5 minutes, before preparing the
whisk dough.
spatula

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
DOUGH
METHOD
INGREDIENTS

prepared Tangzhong, from above Add the milk and egg to the Tangzhong and whisk to combine.
285g (10.05oz) full cream (whole) milk It is normal for the mixture to still have lumps. In the bowl of
55g (1.94oz) whole egg a stand mixer fitted with a dough hook, place the flour, milk
640g (22.58oz) baker’s flour powder, sugar, salt and Tangzhong mixture, begin to mix on low
11g (0.39oz) full cream milk powder speed. While the dough is mixing, slowly add the yeast and
65g (2.29oz) caster (superfine) sugar then continue to mix for 5 minutes. Add the room temperature
13g (0.46oz) salt butter and mix on medium speed for 15 minutes, stopping
13g (0.46oz) instant dry yeast halfway to scrape down the sides of the bowl and hook. To test
55g (1.94oz) unsalted butter, room temperature if the dough is ready, take a small piece and stretch it between
flour, for dusting your fingers. If the dough stretches enough to become transpar-
ent without breaking, it is ready. If required, continue mixing for
EQUIPMENT a further 5 minutes. Lightly dust the workbench with flour and
remove the dough from the bowl. Dust the top of the dough with
whisk flour. With the help of a metal scraper, form the dough into a
stand mixer ball as demonstrated in the video and place it into a large, light-
dough scraper ly floured, bowl. Again, dust the top of the dough with flour and
metal scraper then cover the bowl with plastic wrap. Allow to bulk ferment in a
warm spot, ideally between 25-30°C (77-86°F), for 40 minutes
until it has doubled in size.

 NOTE

If the dough has not doubled in size after 40 minutes, there are 2 possible reasons.
1. The dough has not been mixed long enough and is therefore too cold for the yeast to activate. In this case, return
the dough to the mixer and mix until the dough reaches approximately 24°C (75.2°F).
2. If the Tangzhong is too warm, the yeast will activate too quickly and die because there is not enough sugar in the
dough. Unfortunately, if this is the case, you will need to make the Tangzhong and dough again.

PRE-SHAPING
METHOD
EQUIPMENT

metal scraper Lightly flour the workbench and gently tip the dough out of the
bowl, careful not to knock out too much air. Divide the dough
into 4 pieces of 300g (10.58oz). Slightly flatten each portion
and shape into a ball by folding the corners into the centre, then
flipping the dough and using your hands to further shape it as
demonstrated in the video. Place the 4 balls of dough on the
workbench and lightly cover them with plastic wrap. Allow to rest
at room temperature for 15 minutes.

 NOTE

If there is any remaining dough, it can be used to make small

rolls.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
FINAL SHAPE
METHOD
INGREDIENTS

vegetable oil spray Spray the sides and base of the bread pan with vegetable oil.
Lightly dust the workbench with flour. Working with one portion
EQUIPMENT at a time, flip the ball of dough over so that the smooth side
is in contact with the workbench and lightly dust the top with
900g professional bread pan, 295mm x flour. Gently roll the dough into an even square. Fold the top
117mm x 109mm H third into the centre of the square and gently press the edge
rolling pin into the dough. Fold the bottom third into the centre to create a
cooling rack rectangle with an even thickness. Rotate the dough 90 degrees
and use the rolling pin to ensure the dough has stuck to itself.
Lastly, roll the dough in a spiral towards yourself, gently pinch-
ing the seams as demonstrated in the video. Place each portion
of dough into the prepared tin, side by side and seam side
down. Cover the tin with plastic wrap and allow to proof at room
temperature for 1.5-2 hours.

Heat the oven to 175°C (347°F). Remove the plastic wrap from
the tin before baking the Shokupan in the pre-heated oven for
40 minutes, until dark golden-brown in colour. Immediately un-
mould the bread, place it onto a cooling rack and allow to cool
completely at room temperature.

STORAGE &
SHELF LIFE
Store at room temperature for up to 3-5 days.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.