Shokupan Japanese Soft White Bread (Yudane Method) #helenbakingwithTM6

Fluffiest bread with just a simple extra step! I’m transforming to Thermomix method.

INGREDIENTS:

Yudane:
50g bread flour (I used Japan High Gluten Flour)
50g boiling water

Bread:
200g bread flour  (I used Japan High Gluten Flour)
1 1/8 tsp instant yeast
1 1/2 Tbsp (15g) brown sugar
3/4 tsp salt
10g butter
145g fresh milk or full cream milk (start with 120g first, reserve 25g to add in slowly if the dough too dry)

Egg Wash
1 egg yolk + 1 tsp milk + pinch of salt

METHOD:

Yudane:

1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
2. Cling film and place in the fridge for at least 4 hours or overnight.  
3. Take out from the fridge 30 minutes before using to return to room temperature.

Bread:
1. Put all ingredients (except butter) and including yudane dough into TM bowl, knead mode 2mins or until all incorporated. 

2. Add in butter and continue kneading for another 2 minutes or until the dough comes together, become elastic, smooth and reaches window pane stage. 

3. Let the dough rise in TM thermo serve (2.2L) for 45 to 60 minutes or until double in size, cover with lid.

4. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Form each portion to a strand/long log. Roll out each dough with a rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 

5. Place all dough in the prepared loaf pan.  Let it rise for another 45 to 60 minutes or until double in size. 

6. Preheat oven at 180C/ 15 minutes . Egg wash the top of the bread. Bake without lid, 170C for 15 - 20 minutes or until golden brown. (**Tips: Cover the top of the toast with aluminum foil when it start getting golden brown.

7. Remove bread from oven and let them cool on rack complete

Music: Soft serve
Musician: Rook1e