Shokupan

Step 1

put all the dry ingredients into a stand mixer bowl.While the mixer running, add in water in slow and steady stream.It’s always a good idea to scrape down the side.Knead for 10 minutes or until the gluten develops.   When you stretch the dough, if it stretches very thin, it's OK to proceed.

Step 2

Add room temperature butter.Knead another 2 to 3 minutes until the dough comes back together.

Step 3

Grease the bowl with a couple of drops of vegetable oil or oil spray.Shape your dough into a bowl and cover with a plastic wrap.Let it rise at the warm spot for 30 to 45 minutes.

Step 4

After 30 minutes, the dough should puff up a little bit.Punch the dough to activate the yeast.Fold the edges of the dough into the center and shape into a ball again.What this does is releasing the gas and take a fresh air into the dough, and activate the yeast to the enen more.

Step 5

Let it rise for 30 to 45 mins until double in bulk.

Step 6

If you poke the dough with a dusted finger, and it doesn't spring back, it is proofed enough. Take out the dough on the dusted working surface and divide into 4.

Step 7

Shape into a ball, cover with the plastic wrap to prevent drying out.  Let them relax for 15 mins.This is called bench time or bench rest.Bench rest makes it easy to shape into a final shape.

Step 8

After 15 mins, take out the rested dough, shape into a ball. Roll out the dough and fold from top and bottom.Roll it up while stretching the surface. Pinch to seal the end.

Step 9

Put it into greased mold side by side.Make sure the direction.

Step 10

This is not good.

Step 11

Cover with a plastic wrap and let it rise at a warm spot for 45 to 50 mins or until rises half an inch below the edge.

Step 12

Preheat the oven to 190 ℃（400℉）Cover the lid and pot it into the oven for 40 mins.Take out from the mold and put on a wire rack to cool completely.