Today, I'm going to be making Shokupan by hand kneading.The ingredients are so simple, get your ingredients ready and we can make the shokupan together!Everyone stays at home and enjoys baking for the quarantine situation, and I have received so many questions about my Shokupan video.In my previous "Shokupan video," I used stand-mixer because the dough is sticky.As I told you, the Japanese bread is on the stickier side because we love the moist texture.So many people try kneading by hand and told me the dough is too sticky to handle, so they add more flour.But I don't want you to add more flour, because you won't get the same texture as mine.I will walk you through how to knead wet dough from start to finish!It's a long video, it's not like my video, but I am sure the video is helpful to make a perfect Shokupan!0:23 Combining ingredients2:00 Kneading7:20 Adding butter & Kneading12:40 First Proofing12:55 Punching the dough13:30 Second Proofing14:08 Dividing the dough and Bench Rest15:02 Shaping17:05 Final Proofing17:35 Cover the lid and Start Baking18:02 Taking out from the ovenFor Stand Mixerhttps://youtu.be/LGZ2H7eqQtg~What is Shokupan?~“Shokupan” is one of the staple Japanese bread that you can find at any grocery store.The size is the same, but it comes in varieties of thickness.Shokupan comes in 2 types of shape, one is square, and the other comes in the rounded top like a mountain. It called Yamashoku. Yama means mountain.Squared one is more moist and dense compared to mountain shape because we bake it with the lid. The moisture stays in the dough. Mountain shape Shokupan is lighter in texture. Perfect for toast. It’s up to you which one to choose.Level ★★★IMPORTANT NOTE: READ THIS BEFORE START BAKINGhttps://princessbamboo.com/important-note-read-this-before-start-baking/Makes two 8 inch-by-4inch loaves(My mold 188(179)×99(93)×h105mm)Preheat the oven 190℃(375℉)<ingredients>625g (22 oz.) bread flour30g ( 3 tablespoons) sugar12g ( 2 1/2 teaspoons) salt8g ( 2 teaspoons ) active dry yeast450ml lukewarm (38℃/100℉)water35g (3 tablespoons ) unsalted butterFull recipe: https://princessbamboo.com/how-to-make-shoku-pan/More infoUdemy SHOKUPAN bread baking 101:https://www.udemy.com/course/shokupan-bread-baking-101/?referralCode=D6BA322D9536C29BB2F1Shokupan mold: almost same as minehttps://www.amazon.com/dp/B081NDTV26/?ref=exp_japaneseeverydayfoodkitchenprincessbamboo_dp_vv_dFind what you want in the video on Amazon "Kitchen Princess Bamboo The Store"http://www.amazon.com/shop/japaneseeverydayfoodkitchenprincessbamboo※Kitchen Princess Bamboo earn small amount of commission from the store. The profit is saved for "Give Away"! Facebookhttp://facebook.com/kitchenprincessbambooInstagramhttps://www.instagram.com/akino_ogata/ music:youtube music libraryIt would be nice if you share your photos through social media.Tag me on Instagram @akino_ogata Face Book @kitchenprincessbambooSharing output get better skills.Thanks! Love from Japan♡#kitchenprincessbamboo#japanesefood#shokupan