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Aromatic Shokupan (square Loaf) With Rice And Sake Recipe

Aromatic Shokupan (Square Loaf) With Rice and Sake Recipe
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Serving : 1
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Prepare the ingredients before making Aromatic Shokupan (Square Loaf) With Rice and Sake in your home. Then, follow these steps below to serve Aromatic Shokupan (Square Loaf) With Rice and Sake for your family or friends.

Ingredients: Aromatic Shokupan (Square Loaf) With Rice and Sake

  • 125 grams ○Cooked rice that has cooled down
  • 130 grams ○Water
  • 250 grams Bread (strong) flour
  • 23 grams Sugar
  • 5 grams Salt
  • 3 grams Dry yeast
  • 35 grams Sake (or water if you don't have sake)
  • 20 grams Milk
  • 23 grams Unsalted butter

How to Make Aromatic Shokupan (Square Loaf) With Rice and Sake

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Aromatic Shokupan (Square Loaf) With Rice and Sake in your home by yourself.

    Step 1
  • Put the cooked rice and water in a pan, cover with a lid and bring to a boil. Turn off the heat and leave to cool with the lid on. The photo shows the pan of rice after it's cooled.
  • Step 2
  • Put all the ingredients except for the butter in a bread machine and switch it on. Add the butter 5 minutes in.
  • Step 3
  • Take out the dough and deflate it by punching it down lightly. Divide into 3 pieces and round off each piece. Rest for 20 minutes.
  • Step 4
  • When the dough has rested, punch each piece down lightly and roll out to about 20 x 25 cm. This is a very sticky dough, so flour your work surface, rolling pin etc. generously.
  • Step 5
  • Fold the dough in so that it overlaps a bit in the middle.
  • Step 6
  • Roll up from the end.
  • Step 7
  • Pinch the seams tightly closed.
  • Step 8
  • Line up the rolled dough in a greased bread pan towards one side. Leave for the 2nd rising. Start preheating the oven with the baking tray in to 160℃.
  • Step 9
  • The dough is done rising when the tops have risen a bit above the rim of the pan.
  • Step 10
  • Raise the oven temperature to 200°C and bake for 30 minutes. Once the top has become a dark golden brown, cover with a piece of aluminium foil to prevent it from getting too dark.
  • Step 11
  • When the bread is baked, drop the pan onto your counter from a height to push out the steam, take the loaf out and cook on a rack to finish.
  • Step 12
  • The crumb is finely textured, very moist and soft even the next day. It has a silky mouth feel. The bread doesn't get stale fast either. It's a substantial bread that fills you up.
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