How to make ★Nama Shokupan★Japanese new trend! (EP168) | Kitchen Princess Bamboo

Today we are making Nama Shokupan using the hot-water-roux-method, similar to Tangzhong-method.

Nama Shokupan becomes very popular bread in the last 5~6 years Japan.

Level ★★★
IMPORTANT NOTE: READ THIS BEFORE START BAKING
https://princessbamboo.com/important-note-read-this-before-start-baking/


8.35X4.8X4.5INCH

・Hot-water-roux "YUDANE"
75 g bread flour
125 ml boiling water

・Bread dough
325 g bread flour
30 g sugar
7 g salt
6 g active dry yeast
200 ml water
50 ml heavy cream
25 g unsalted butter

Full recipe:
https://princessbamboo.com/how-to-make-nama-shokupan/

More info
Udemy SHOKUPAN Bread Baking 101
https://www.udemy.com/course/shokupan-bread-baking-101/?referralCode=D6BA322D9536C29BB2F1

Shokupan Pan
8.35X4.8X4.5INCH
https://www.amazon.com/dp/B07CLYH6ZX/?ref=exp_japaneseeverydayfoodkitchenprincessbamboo_dp_vv_d

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