In this video, we're making a crustless, and snowy white shokupan. While this kind of bread is relatively rare in Western bakeries, it is somewhat popular in several Asian countries, going under the name Shiropan (白パン) in Japanese and angel white bread (天使白面包) in Chinese, albeit not necessarily in the shape of a shokupan. This recipe is our version of this bread in the form of a shokupan loaf, and despite the fact that it doesn't use tangzhong, this beautiful bread is incredibly soft and absolutely delicious, thanks to the poolish we use and the natural sugar, trehalose, which we introduce in the video. Found in mushrooms, honey, and more, trehalose is often called a sugar of life and a resurrection sugar. It is a very useful ingredient in everything from food to medicine, and has numerous reported health benefits, and when paired with this bread recipe, it makes for a perfect combination. The end result is a bread that stays soft and lasts longer, with a crust that tastes just like the crumb. Watch the video for more!
#shokupan #milkbread #trehalose



Ingredients
Baking Pan 21x11x12 cm3
Ingredients Weight (g) %
Total Flour 300.0 100.0%
Hydration 201.5 67.2%

Poolish
Bread Flour 100.0 33.3%
Water 100.0 33.3%
Instant 1.2 0.4%
Yeast (1/4 tsp)

Final Dough
Bread Flour 200.0 66.7%
Honey 30.0 10.0%
Milk 50.0 16.7%
Unsalted Butter 16.0 5.3%
Salt 5.0 1.7%
Instant 1.2 0.4%
Yeast (1/4 tsp)
Water 50.0 16.7%
Trehalose 15.0 5.0%

Total Fat 14.9 5.0%
Milk Water Replacement 24.8%
Total Dough 568.4
Divide by 2 284.2

Chapters
0:00 Intro
0:34 Opening
6:15 Trehalose
12:03 Bread Making