Whipping cream Shokupan

Let knead bread! (again, haha)

This time, it is a delicious and soft  Japanese-style sandwich bread (or shokupan). The best part of this recipe is it's very easy to knead. 

The method is quicker than other recipes as you don't need to knead the flour with liquid before adding the butter, just add all the ingredients into the bowl and knead for only 7-8 minutes. Because the liquid that we use "whipping cream" already contains a lot of fat. And the fat that we get from it makes our bread very fluffy. 

I thought about making this recipe because I always have leftover whipping cream, and I wanted to turn it into something delicious (and easy to make ^^). But after my family tried this bread, I had to buy whipping cream just to make it, haha.

For bread making, there are many things that you have to remember. First, my recipe is a guide. You may need more or less liquid (in this recipe, milk) as the different brands of bread flour will absorb liquid differently too. Second, the time that you need to rise the dough depends on the temperature in your kitchen, so keep an eye on your dough, not your timer as at the higher temperature your dough will rise quicker than mine. 

Whipping cream Shokupan

Make 18.5 x 9.5 x 9  cm sandwich bread

250 g ........................... Bread flour
3 g ............................... Instant yeast

35 g ............................. Granulated sugar
3.5 g ............................ Salt

100 g ............................ Whipping cream

110-120 g .................... Milk

15 g .............................. Unsalted butter

Put the flour, sugar, and instant yeast into a bowl, and whisk to combine. Put the salt into the bowl, and whisk to combine.

Pour the whipping cream and milk into the bowl, add the butter, and mix to combine.

Mix until the dough is formed.

Remove from the bowl and knead for 7-8 minutes.

Knead until smooth.

Roll the dough into a ball.

You can knead the dough in a bread machine too.

Put the dough into a bowl, cover it, and let it rise for 60 minutes.

Divide the dough into 2 equal pieces.

Roll each piece into a ball. Cover and rest for 30 minutes.

Brush an 18.5 x 9.5 x 9  cm loaf pan with unsalted butter.

Roll each piece into 15 x 20 cm.

Fold the dough from both sides to the center.

Roll the dough tightly to form a cylinder.

Put the dough into the prepared pan. 

Cover and let the dough rise for 60 minutes.

Before baking preheat an oven to 200℃

Or until it rises to 1.5-2 cm above the pan. 

Spray with water.

Bake in the 200℃ preheated oven for 20 minutes.

Lower the temperature to 160℃ and bake for 10 minutes more.

After baking, tap the pan over the counter.

Remove the bread from the pan and let it cool on a wire rack.

Whipping cream Shokupan