Coconut Shokupan

I have been substituting 30g of butter and 85g of milk for 115g of cream. It comes out pretty well. Tonight a slight variation: coconut cream instead of cow's milk cream.

Ingredients

Poolish
water	90g	27%
flour	90g	27%
yeast	1g	0.3%
Other
Coconut Cream	125g	38%
sugar	45g	14%
salt	3g	0.9%
flour	210g	66%
yeast	4g	1.2%

Protocol

• Prepare Poolish and pour into bottom of pan.
• Add cream, sugar, salt, flour, yeast on top. The flour is piled up to make space for a well to keep the yeast dry.
• In maker at 21:40.
• Basic Bread Regular, Light crust
• Timer to complete 05:30 next day.

Mochipan 3

Ingredients

water	135g	50%
sugar	35g	13%
butter	15g	5.6%
salt	4g	1.5%
mochi flour	100g	37%
flour	170g	63%
yeast	4g	1.5%

Protocol

• Add all ingredients in order above
• In maker at .
• Basic Bread Regular, Regular crust
• No additional time.
• Sit in maker for 1 hour before removing

Results

Shokupan 5

Ingredients

The bread has been very loose, but after sitting out for some time it firms up. I'm setting the timer to finish earlier today.

Poolish
water	90g	27%
flour	90g	27%
yeast	1g	0.3%
Other
cream	115g	35%
sugar	45g	14%
salt	3g	0.9%
flour	210g	66%
yeast	4g	1.2%

Protocol

• Prepare Poolish and pour into bottom of pan.
• Add cream, sugar, salt, flour, yeast on top. The flour is piled up to make space for a well to keep the yeast dry.
• In maker at 20:40.
• Basic Bread Regular, Light crust
• Timer to complete 05:30 next day.

Shokupan 4

Ingredients

The bread has been very loose, but after sitting out for some time it firms up. I'm setting the timer to finish earlier today.

Poolish
water	90g	27%
flour	90g	27%
yeast	1g	0.3%
Other
cream	115g	35%
sugar	45g	14%
salt	3g	0.9%
flour	210g	66%
yeast	4g	1.2%

Protocol

• Prepare Poolish and pour into bottom of pan.
• Add cream, sugar, salt, flour, yeast on top. The flour is piled up to make space for a well to keep the yeast dry.
• In maker at 21:10.
• Basic Bread Regular, Light crust
• Timer to complete 05:30 next day.

Mochi Pan 2

Ingredients

water	160g	55%
sugar	20g	6.6%
butter	20g	6.6%
salt	4g	1.3%
yeast	4g	1.3%
mochi flour	125g	43%
flour	165g	57%

Protocol

• Add all ingredients in order above
• In maker at 17:55.
• Basic Bread Regular, Light crust
• Timer to complete 06:05 next day.

Results

The bread fell. The mochi powder has 3g of protein per 1/4 c of flour, and my bread flour has 4g per 1/4 c

Mochipan 1

From Cookpad Japan:

Ingredients

water	90g	53%
sugar	20g	6.6%
butter	20g	6.6%
salt	4g	1.3%
mochi flour	70g	24%
flour	220g	76%
yeast	4g	1.3%

Protocol

• Add all ingredients in order above
• In maker at 21:40.
• Basic Bread Regular, Light crust
• Timer to complete 06:20 next day.

Results

• A little more done on top, but still very soft.
• Not noticeably more chewy than the shokupan

Shokupan 3

Ingredients

Note: 10% smaller than last time

Poolish
flour	90g	27%
water	90g	27%
yeast	1g	0.3%
Other
flour	210g	66%
cream	115g	35%
sugar	45g	14%
salt	3g	0.9%
yeast	4g	1.2%

Protocol

• Prepare Poolish and pour into bottom of pan.
• Add cream, flour, sugar, salt, yeast on top. The flour is piled up to make space for a well to keep the yeast dry.
• In maker at 20:55.
• Basic Bread Regular, Light crust
• Timer to complete 06:15 next day.

Results

• A little more done on top, but still very soft.

Shokupan 2

Ingredients

Poolish
flour	100g	30%
water	100g	30%
yeast	1g	0.3%
Other
flour	233g	70%
cream	127g	38%
sugar	50g	15%
salt	3g	1%
yeast	4g	1.2%

Protocol

• Prepare Poolish and pour into bottom of pan.
• Add flour, cream, sugar, salt, yeast on top. A dry layer of flour separates the poolish from the cream. The flour is piled up to make space for a well to keep the yeast dry.
• In maker at 19:05.
• Basic Bread Regular, Light crust
• Timer to complete 06:15 next day.

Results

• Less cruncy crust. This makes it a little harder to slice
• Top is still a bit undercooked

Shokupan

Ingredients

Poolish
flour	100g	30%
water	100g	30%
yeast	1g	0.3%
Other
flour	233g	70%
cream	127g	38%
sugar	50g	15%
salt	3g	1%
yeast	4g	1.2%

Protocol

• Prepare Poolish and pour into bottom of pan.
• Add flour, cream, sugar, salt, yeast on top. A dry layer of flour separates the poolish from the cream. The flour is piled up to make space for a well to keep the yeast dry.
• In maker at 21:30.
• Basic Bread Regular, Regular crust
• Timer to complete 06:20 next day.

Results

• Undercooked in a tiny patch at the top. Likely because it rose to nearly touch the window on the top of the machine.
• Center is soft like shokupan
• Holes are larger than shokupan
• Crust is very crunchy. Shokupan crust is chewy and thinner.

First Attempt

Ingredients

Poolish
flour	135g	50%
water	150g	56%
yeast	1g	0.4%
Other
flour	135g	50%
sugar	35g	13%
butter	14g	5%
salt	3g	1%
yeast	4g	1.5%

Protocol

• Poolish in fridge at 21:30 day 1.
• Other ingredients added 17:00 and returned to fridge day 2.
• Basic Bread Regular, Regular crust
• In maker 19:15 day 2.
• Timer to complete 06:15 day 3.

Results

• Crunchy crust
• Light interior
• Slightly chewy

I'm using the Zojirushi BB-HAC10.

Modes

Basic Bread

K

1st rise

2 r

3rd rise

bake

Basic Bread Firm

K

1st rise

2 r

3rd rise

bake

Soft Bread

K

1st rise

2 r

3rd rise

bake

French Bread

K

1st rise

2 r

3rd rise

bake