Nice & Easy Shokupan: soft moist for days.No tangzhong roux

🌿NICE & EASY SHOKUPAN
This recipe gives me a soft moist crumb that can last for days…without tangzhong or any water roux. Hope you like it😘

🌿SPONGE
🔘100g T55 Gruau or 12% protein flour
🔘50g Plain Milk
🔘1/2 tsp Instant Yeast

🌿DOUGH (for 450g loaf pan)
🔘All Peak Sponge
🔘220g T55 Gruau or 12% protein flour
🔘6g Salt
🔘140g Cold water
🔘30g Sugar
🔘50g Unsalted Butter
🔘Egg for egg wash
🔘Plain milk for glazing

▫️Make sponge. Ferment to triply ripe.
▫️Stir sugar and butter to a roughly creamy mixture. Keep cold until use.
▫️Knead all ingredients except the butter mixture until gluten is fully developed. Add the butter mixture 1/2 portion a time and knead thoroughly.
▫️The dough is finished when it’s shiny and can be stretched to very thin film.
▫️Bulk proof to 50% rising.
▫️Divide dough to 3 portions, roll all the air bubble out and shape neatly.
▫️Final proof to more 90% rising.
▫️Egg wash and bake at 180℃ lower heat only for 35 min.
▫️Glaze with plain milk immediately after take the bread off the loaf pan.