Sundried Tomato Shokupan 食パン
I have been wanting to bake savoury Shokupan for awhile now and Sundried Tomato was my obvious choice cause it gives a nice savoury and tangy flavour
For this recipe, I am using a 230g loaf tin with lid opened to get a dome shaped Shokupan, if you would like to have it square shaped, I would suggest to use my recipe below in a 250g loaf tin with lid closed
INGREDIENTS BELOW:
For Yudane
50g Bread Flour
50ml Hot Water
For Final Dough
Yudane
170g Bread Flour
3g Instant Yeast
25g Fine Sugar
2g Fine Salt
50g Sundried Tomato (whole. Drain out oil as much as possible)
40g Sundried Tomato (chopped. Drain out oil as much as possible)
55ml Whole Milk
1 Egg (whisked) — weighs around 57g to 60g
15g Unsalted Butter
For this recipe, you can use a 250g loaf tin (lid closed to give a nice square Shokupan shape) You can get it here
OR
You can use a 230g loaf tin (open lid to give a nice domed Shokupan). You can get it here .
**This is a bread dough is with a hydration level of 75% as I added in additional 5ml liquid vs the usual Shokupan due to the viscosity of the sundried tomato. Salt and butter content is reduced as Sundried Tomatoes is salted and soaked in olive oil**
**You can opt to not use Yudane method by just using 220g flour and 105ml milk and skip Yudane prep method**
YUDANE PREP METHOD BELOW:
1) Sieve bread flour into mixing bowl. Add in hot water and use wooden spoon or spatula to combine them evenly and into a ball
2) Cling wrap the bowl and keep it in the refrigerator for a min. of 4 hours or overnight
3) Remove Yudane from the refrigerator 40mins prior to using it for it to adjust itself to room temperature
SUNDRIED TOMATO PASTE PREP BELOW:
1) Put 50g whole Sundried Tomatoes + 55ml Milk into blender to blend it into a paste and set aside. If you’re not using Yudane method, just blend the 50g Sundried Tomatoes with 105ml milk
FINAL DOUGH PREP METHOD BELOW:
1) Sieve bread flour into mixing bowl. Add in yeast & sugar then whisk it to incorporate the dry ingredients evenly. Tear in Yudane (if using Yudane method) then add in Sundried Tomato milk paste, egg & salt
**For Standmixer user, please skip steps 2–6 and use my stand mixer method here under “Standmixer 101” section. Chopped Sundried Tomatoes are only added in together with butter in the second 5mins of standmixer kneading**
2) Use hand mixer with dough hook at Speed 2 (low) to knead the dough for about 2mins. Once you see the dough structure start to form, add in butter (fold in dough with your hand to cover the butter) and chopped Sundried Tomato and continue kneading for another 3mins
[Note : Rest handmixer for about 30secs or so after adding butter to prolong the “life” of your hand mixer. Do not use hand mixers below 300watts cause it will just burn out. If you’re using stand mixer, you’re absolutely safe]
3) You will see the dough forming into a scraggly ball at about the 3rd minute onwards after you add in the butter. If you have been trying out my Soft Milk Buns recipe, this dough texture is almost similar
4) Move dough to a clean surface to start hand kneading. Use a spatula to transfer every bit out
5) DO NOT succumb to the temptation of dusting the surface with flour as it will reduce the hydration level of the dough. Try using a plastic/marble/any smooth surface for this.
Take a deep breath, warm up your arms & elbow for a good workout in the next steps!
6) Start to slap & fold your dough by pulling up the whole dough & slapping it down gently (it’s very tacky at the initial stages but trust me when I say, it gets better after 5mins and subsequently 10mins into hand kneading). Repeat this motion by taking the dough nearest to your body, fold it front then pulling up the dough and slapping it down gently again. Continue to hand knead for 15minutes. The dough starts to be less tacky & easier to manage from the 8th minute of hand kneading. While most bits on my hand & fingers were back into the dough, it is definitely still tacky due to the high hydration
**Alternatively, after using hand mixer for 5mins, you can hand knead the dough for 5mins, rest it for 5mins. Hand knead again for 5mins and rest it for 5mins before doing the window pane test. The rest time in between not only allow you time to rest your arms but also for gluten to form within the dough making it easier to pass the window pane test**
7) Test your dough by stretching it to see if it stretches well without breaking immediately & if it passes the “window pane test”. You can start your 1st proofing once this is done
8) Smoothen up & lightly tighten the dough then place them into a bowl (dusted with flour — remove any remaining flour in the bowl) You may want to use a dough scrapper to assist you with this. Cover with a cling wrap or towel. Proof it for 1hr or till double in size
9) After 1hr, remove the dough from mixing bowl. This recipe yields around 450g of dough
10) Portion the dough out into 2 (225g each half) and gently shape it. Let it rest on the surface for 15mins under cling wrap/cloth
11) Press down each dough with a rolling pin to remove any air bubbles from the dough. Roll the dough into a rectangular shape using a rolling pin. If the dough is too tacky, dust a little flour on your work surface & on rolling pin. Fold the left of the dough to the middle point & then the right over the left fold. Use a rolling pin to flatten it out to the depth of your pan
12) Start to roll the dough with your hands (like a Swiss roll) from the top to the bottom while gently tightening it then seal the end. If your dough is not taut enough at the top it might cause an air hole between the top of the loaf and the crumb
13) Place your dough into both ends of the loaf tin (far left & far right so the dough will proof into a nice & evenly shaped Shokupan)
14) Cover the tin with cling wrap/cloth & proof it for another 50mins or until dough reaches about 2cm below the rim of the pan. Depending on the temperature in your home, some cooler condition require a little longer proofing. Normally the rule of thumb is, dough doubling in size. Proofing time of 50mins – 1hr seem like a norm for me
AIR FRYER BAKING METHOD BELOW:
1) Pre-heat AF @ 155degrees for 5mins
2) Bake @ 155degrees for 10mins followed by 145degrees for 8mins (do not open the Air Fryer) Do test your temperature and adjust accordingly. High temperature will have your dough rise too fast & cause air holes below your crust (hence the dent in) and may also affect the crust texture
You can bake your Shokupan with or without the lid closed. Open lid baking will give you a dome shaped loaf while a closed lid baking will give you a squarish flat top loaf
3) Remove your Shokupan from the AF to be cooled on rack
4) Let your Shokupan cool for at least 2 hours before you slice them. This is to allow the loaf structure to settle otherwise, you may risk causing a small dense layer at the bottom due to the pressure of pressing the loaf while slicing. I prefer to cool mine overnight before slicing them to keep in my air tight container (for overnight cool down, I would usually remove my AF tray basket & put it on a cooling rack, move my Shokupan onto it and cover with a cotton cloth)
Hope this recipe helps all AF bakers out there. Do try to batch test for the right temperature and bake timing since Air Fryers may vary due to different circumstances (usage frequency, size and model)
MORE RECIPES HERE :)
