Matcha white chocolate Shokupan

Making bread is one of my hobbies ^^.

Many times, I hand kneaded it (well, I use all of my strength to release my stress, haha). But there is time that I'm too lazy, plus it's easier for me to use a stand mixer to knead the dough for shokupan. As it contains more liquid and I always want to add more flour when I knead it by hand.

Anyway, you can hand-knead it but try not to add more flour. If the dough is too sticky to work with, just wash your hand, pat dry, and coat your hands with butter before kneading it again.

This bread is delicious on its own, but you can make it more delicious by lightly toasting it and serving it with more butter 😆 .

To prevent the top of the bread from burning, cover it after baking for 15-20 minutes or use only lower heat.

Recipe: Matcha white chocolate Shokupan

สูตรภาษาไทย: โชกุปังไวท์ช็อกชาเขียว

日本語のレシピ：抹茶ホワイトチョコ食パン

Youtube: โชกุปังไวท์ช็อกชาเขียว / Matcha white chocolate Shokupan/ 抹茶ホワイトチョコ食パン

Matcha white chocolate Shokupan

Make 2 of 7 × 21 × 7 cm loaf

Bread dough

320 g ........................ Bread Flour

25 g .......................... Granulated sugar

4 g ............................ Instant yeast

9 g ............................ Milk powder

9 g ............................. Green tea powder

6 g ............................. Salt

30 g ........................... Whipping cream

1 Egg add water to reach 225 g

25 g ............................ Unsalted butter

110 g ........................... White chocolate 

Egg wash

2 tsp ............................ Egg 

1 tsp ............................ Milk

30 g ............................. Almonds slices

Put the bread flour, green tea powder, milk powder, sugar, and instant yeast into a bowl of a stand mixer. Mix at low speed to combine. 

Mix in the salt at low speed.

Put the egg into a cup and pour the water into the cup until reaches 225 g.

Pour the cream, egg, and water into the bowl. Knead at medium high speed (for Bosch MUM2, I use speed 3). Knead for 9-10 minutes.

Adding the butter and knead at medium high speed (for Bosch MUM2, I use speed 3). Knead for 4 minutes.

Pour the white chocolate into the bowl and mix just until combined.

Remove the dough from the bowl of a stand mixer. Shape the dough into a ball.

Brush a bowl with unsalted butter, put the dough into the bowl, and cover with plastic.

Let it rises for 1 hour.

Cut the dough into 4 pieces, roll each piece into a ball, cover with plastic, and let it rest for 15 minutes.

Pat the dough and form it into a cylinder. Roll with your hands until it becomes 20 cm long.

Stick 2 pieces of dough and twist them together.

Brush 2 of 7 × 21 × 7 cm loaf Pan with butter.

Put the shaped dough into the pans.

Cover and let it rises for 40-50minutes.

Before baking preheat an oven to 200℃  

Mix the egg and milk together. Brush the top of the dough with the egg mixture (egg wash).

Sprinkle the almond slices over the dough and lightly press them to stick them to the dough.

Bake in  200℃  Preheated oven for 30 minutes.

Remove the bread from the pans and let them cool completely on a wire rack.

Enjoy it the way you want.

Matcha white chocolate Shokupan