Shokupan
You all know I’m a FIEND for a light, tender, pillowy-style loaf of bread, so here I am turning out yet another variety… forgive me, it really is a corker though!
For those who haven’t heard, Shokupan is a style of soft milk bread that incorporates a portion of cooked starch referred to as Tangzhong*. I’ve utilised this technique before in recipes, essentially water is combined with flour and cooked to form a very thick gelatinised paste (warning, it’s not that cute). Despite a rather unattractive appearance, incorporating this ‘roux’ into your dough helps to yield that feather-light soft loaf. Essentially, incorporating this technique means you can increase the hydration of your dough in a stable manner. Besides improving the texture of a loaf, it also keeps a loaf moister for longer i.e. slowing staling - honestly, Yvonne Chen, who pioneered the concept was/is a wizard! As if this loaf couldn’t get much better, the crust also has the perfect level of chew to counter the soft interior, honestly, it’s just pure YUM!
*Sometimes an alternative form of pre-gelatinised flour is used here, referred to as Yudane. In this instance hot or boiling water is combined with flour in a 1:1 ratio (or thereabouts).
Whilst I need no excuse to make a soft white loaf, (I’ll happily sit down and work my way through a considerable amount in one sitting), my primary motive here was to utilise it for an OG English dessert, summer pudding. I have very fond memories of this pud from my childhood - I can vividly recall Mum turning this out on the odd occasion that we would have friends over. It’s such a primitive concept and yet one of the most satisfying and comforting desserts. Served with a dollop of thick crème fraîche or clotted cream, it has to be up there as one of the best tastes of summer.
Next week I’m going to be sharing Mum’s recipe, but for now, here is the bread I will be using for it. This loaf is also a great basis for cheese on toast, toast with your favourite spread, or the most delicious sandwiches. Hope you like it!
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