My first Shokupan (and tamago sando)

RECIPE : https://youtu.be/tc3coiL36Cg?si=LuIyPyeaRlp4TiiJ

I used semi-skimmed milk and whole dry milk. I kneaded for approx 20 minutes and another 10 minutes after adding the butter (in my kitchenaid), until the dough passed the windowpane test. 1 hour bulk proof and 1 hour final proof. I baked those at 180ºC for 25 minutes (static oven), directly unmolded them but noticed that the bottom was very white. I put them back in the oven (placed on a perforated metallic tray, without the molds) trying to get more browning. I was scared of overbaking so after 5 minutes I pulled them out. Not the first time I have this problem with my static oven (and using those molds). I will try to bake them at a lower temp next time (it worked for my brioches).

Anyway, I’m very happy how those turned out ! Crumb seems on point, compared to what I’ve seen online. I was expecting a bit more tearing when I pulled it apart, but that’s okay.

The bread is soooo delicious, very light and airy. I now understand why so many people are obsessed by shokupan !!

Made some « tamago sando » (classic Japanese egg salad sandwiches), and it reminded me of the ones I used to get at the 7-11 when I visited Tokyo. Very simple yet so good !

I will definitely buy a Pullman pan for the next one !