when i saw this super white and fluffy shokupan (square white bread) on cookpad, i knew it’s gonna be another winner
truly, it was…. even the crust is white and i was lucky to have quickly taken a few shots because in less than 30 mins,
my hubby and coach wiped out the loaf
在cookpad 上看到这个超级白日式方土司时，我知道这个食谱一定又是一个吐司大赢家
果真，烤出来的吐司白白滴。。还好立马拍了几张照片儿，
因为老公和私教在30分钟内就把整条吐司吃光光啦！
˚‧*♡ॢ˃̶̤̀◡˂̶̤́♡ॢ*‧˚
Recipe adapted from Cookpad
Ingredients (makes a 450g loaf)
250g bread (strong flour)
50g cake flour
4g salt
30g unsalted butter
30g mizuame (sugar syrup) *if you don’t have this, you can use corn syrup. i used 20g corn syrup
40 degrees C milk ~ mizuame + milk = 235ml
4g instant dry yeast
食材 （可做一条450克吐司）
面包粉（高筋粉） 250克
蛋糕粉 50克
盐 4克
无言奶油 30克
水饴 30克 ＊没有的话，可用玉米糖浆。我用了20克玉米糖浆
40摄氏度的牛奶 ～ 水饴＋牛奶 ＝ 235毫升
干酵母 4克
Directions/方法
– place all ingredients into bread machine and start program. allow it to go through first proofing
所有食材放入面包机进行和面、发酵程序
– after first proof, remove dough, punch dough down and divide into 3 equal portions. rest dough for 15 mins
一次发酵后，取出面团，排气、分割成3等份。休面15分钟
– roll dough out, fold sides towards centre and swiss roll dough. place dough into greased pan and cover with cling wrap. allow to rise again for 45 to 60 mins (or till dough fills 80% of pan)
面团擀平，将两侧往内折。面团卷起，摆入烤盘。二次发酵，45至60分钟（或至面团发酵约烤盘8分满）
– when dough has risen to 70% of pan, preheat oven to 180 degrees C with a baking sheet inside. dust top of dough with bread flour and cover with lid
面团发至7分满时，烤箱预热至180摄氏度。烤箱内再摆放一个烤盘。面团撒上面包粉，盖上盖儿
– place 4 layers of newspaper (* i used baking paper) on top of heated baking sheet and place bread pan on top of newspaper. lower oven temperature to 160 degrees and bake for 18 mins. after 18 mins, place a sheet of aluminium foil on top of pan, and lower temperature to 140 degrees C. bake for another 12 mins. total baking time should be 30 mins
用4层的报纸叠放在预热了的烤盘上 （＊我用了烘焙纸），然后把面包烤盘送入烤箱（既是摆放在报纸上）。烤箱温度降至160摄氏度，烤180分钟后，在烤盘上盖上一张锡纸。再次降温至140摄氏度，烤12分钟。全程烘焙时间为30分钟
– after baking, remove lid and drop pan from a height of 15cm. this prevents the bread from collapsing. as the bread is very soft, this step is very important
烘焙完成后，去掉盖子，然后马上从15厘米高度把烤盘往地上掉。因为这款吐司非常软，此步骤不可忽略，以免面包下陷
Personal notes/温馨小贴士:
– after 30 mins of baking, the internal temperature of my bread was only 80 degrees C. so i continued to bake it for 15 mins @140 degrees C
烤了30分钟后，我的吐司内部温度只达到80摄氏度，所以我用了140摄氏度烤箱继续烤了15分钟
nope, not my hubby… this is my coach/nutritionist… even he said this bread is super!
no 啦。。不是我家老小孩。。这是偶滴私教及营养师。。不爱吃面包的他都赞不决口
␟␏(ɲ˃ ˈ̫̮ ˂ɳ)␟␏ෆ
This post is linked to the event Little Thumbs Up (August 2014, Flour, organised by Zoe from Bake for Happy Kids and Mui Mui from my little favourite DIY, hosted by Diana from Domestic Goddess Wannabe
Pollution index: 78 (good)
哗！白色吐司……
很特别的全白吐司
做么会这样的，哈哈哈！！！
Oh I Like this bread because sometimes I dont like eating the crust bread. Hahaha…….yr last pic…..you quickly caption the pic saying nope he is not my husband else you will have to answer every reply to yr comment later…… way to go Vic…..hehehehe
Lol..Your coach was really very serious about these yummy white bread!!!!
And besides, I really love these super white fluffy bread… so tempting… ok…BOOKMARKED!!!
The bread look really soft. I am curious as to what is the purpose of putting newspaper on the baking sheet. Would it not burn? Oh yes, I think you forgot to indicate that the oven is to be preheated to 180 deg C first (the english translation)
Hi Tammy, thanks for picking that out. i hv updated the post.
i believe the lining of baking sheet and newspaper (which i used baking paper for hygiene purposes) is to prevent browning of the loaf (remembering that the key to this loaf is being white). heating element for baking are at the bottom of the oven so i believe that\’s why the newspaper (to prevent over browning). if the blogger mentioned about newspaper, i believe that didn\’t burn her oven down so should be fine 🙂
Hahaha, I don\’t mean burning down the oven, but more like the newspaper turning very brown. I know of people using wet towels to wrap cake tins to slow down cooking at the sides. Maybe I\’ll try that one day. Thank you very much for your lovely cooking.
哇！白白软软的。。不用抹酱感觉也好好吃!!
最后那型男你不说我还真以为是你老公哦～^^
白白的吐司。。。偶爱偶爱
我喜欢这样白白的土司！
哇，那个男人，一幅凶神恶煞的样子，哈哈。。
哇，又有好吃的吐司。
那位教练让我联想到健身教练，又联想到六块腹肌。。哈哈。。我知道我很坏。。哈哈。。
Hi Victoria,
Such a lovely loaf of bread! And it looks really soft and fluffy!
BTW, Zoe wanted to let you know that she has problem leaving comments on your posts. She has no idea why! Hopefully it will get sorted out soon!
Hi Vic,
I love love your white white fluffy loaf.
I must try this soon.
mui
Ha ha … don\’t let him (coach) 抢镜头.. the star is the super white and fluffy shokupan ^-^!
怎么这个面包会这么的白呀， 是因为主人家也是白雪雪的吗? 呵呵
幸好有你的提示， 否则这位凶恶的男士， 我真以为是你家的老小孩哦！ 嘻嘻。。
aiyo, why your coach looks so serious? ask him to smile a bit la! hahaha!
Very interesting!! I have never seen such a white loaf before. Your coach looks so fierce. No wonder you are in such good shape. I see his face and I already wanna do 50 push ups. :S
Hi…i would like to try this recipe but i have no bread machine… 🙁
Hi esther, you can try hand kneading. it\’s still possible 🙂
Thanks for replying..i will try once i get the ingredients.. 😊
Hi Victoria. I don\’t have a bread maker. Can I use the ka mixer for this recipie. Is the dough very soft (difficult to handle) . or do it think hand kneading is better than ka mixer. Thanks so much. Love all your breads. Chloe
Hi Chloe, I don\’t have BM as well. KA is fine
Hi. I baked this in the chefmade toast box, which is 19.2cm (length)X 11.2cm (height) X 10.5cm (width). I baked this twice in the same pan and the bread never rise to the top. It’s only like 2/3 so I’m wondering if it’s my pan or something else.
Hi this sounds like the 450g Toast Box I use. Firstly, I hope your yeast hasn’t expired. Secondly , check temp of dough once u finished kneading. If it is too warm, the yeast will be inactive or “lethargic” after a while. Another reason could be because it’s underkneaded. Did u knead with BM or a stand mixer ?
I knead with my kitchenaid mixer. The yeast hasn’t expired and is still good. What should the temperature of the dough be?
Hi did you achieve window pane stage ? I once tried baking a bread recipe for more than 7x. Everytime it will rise to 50% and die off. And I realised it was way too hydrated.
Dough should ideally be less than 26 degrees C after kneading.
Yes I did. Today I baked it again and let it rise longer the 2nd time. It managed to reach to about almost the top of the lid but when baked, it stayed where it was and didn’t rise farther up though. Should I just leave it to proof till the top where it is touching the lid? Thank you so much for taking time to reply.
No worries, we try to troubleshoot together
No, for recipes that requires baking with lid on, you should not rise to the top as once u send the load to bake, it will continue to rise for the first 10mins. If u proof more than u should, the dough will squeeze its way out of the pan lid.
Coming back to yours, not rising anymore – what was the texture of ur bread? did it sink post baking? if so it means it’d been overproofed. That, or ur yeast had become inactive .
Did u achieve window pane stage during kneading
Hi Victoria. Hope you are well. Do you know if we double the recipe to make 2 loaves at the same time, would you need to increase the kneading time?
It didn’t sink post baking. It stayed where I left it. Yes, there is window pane but the final bake inside, there are holes in the bread, not huge but noticeable. So I guess the yeast isn’t dead. It just doesn’t rise as much in the oven.
Hi, you may like to try reducing hydration by 20g as a start
If I reduce the hydration, would it be too dry? I like the moist and softness
No don’t worry abt it. If the dough is too dry, u can add as appropriate during kneading .
Ok. Thanks so much!
Hi Victoria. It’s me again. Just want to check, for this bread, we split into 3 portion and roll into 3 Swiss rolls. Is it ok if I just do one log instead of 3? Is there any reason it should be 3 or is it a personal preference?
Hello Louise how are you keeping?
U definitely can do a one log dough. But a 3 dough portion allows for better and even rising in height vs a one log which will peak in centre and lower ends on both sides (This is my personal opinion)
I’m good, thanks. How are you?
Ah ok I understand. I’ve baked this bread again and it is much better. I think it’s most likely my kneading skills.
Hello. I found this recipe and tried to bake it but my 2nd rise took almost 2 hours. How long was the first rise? I used Kitchen Aid to knead and it reached window pane. I proofed first an hour and everything seems good until the 2nd proof. It’s going into the oven now and I’m not confident it is going to reach the 4 corners.