Kashipan (Japanese Sweet Bread)

Yield

1,200 g bread dough.

Ingredients

• 550 g low-protein bread flour
• 60 g cake flour
• 12 g dry instant yeast
• 75 g sugar
• 9 g salt
• 18 g dry milk solids (optional)
• 90 g eggs (~2 large eggs)
• 300 mL water
• 75 g butter

Steps

1. Combine the flours, yeast, sugar, salt, milk solids, eggs, and water in a mixing bowl.
2. With a hook attachment, mix on low speed for 4 minutes, then medium speed for 6 minutes. The dough should have a smooth and elastic consistency.
3. the butter and mix on medium speed for 6-8 minutes.
4. Check the dough temperature. If the temperature is less than 82 ºF (28 ºC), mix on high speed for a few minutes until the dough reaches the desired temperature of 82-84 ºF (28-29 ºC).
5. Ferment the dough in a warm place (86 ºF/30 ºC) for 30 minutes.
6. Use as directed by the individual recipes.

Source

San Francisco Baking Institute, 2-Day Japanese Home Baking Course