Hey, I'm hoping someone can help with this; I'm looking for a recipe to make shokupan. I found a couple online but they're only in Japanese, which I can't read... Online translators don't make any sense and call for ingredients such as "powerful powder" which I've never heard of. The shokupan I've had before has been sold by a few different names, including "fine toast" It's usually thickly sliced and quite fluffy! Any help would be awesome.
Well, I was also looking for the recipe and stumbled onto this thread. Anyway, I'll just leave what I have found so far (well, as ingredients go). I followed kuidaore's link to the toptaste.com. There lists several recipes found by drspiff. But at the bottom of the page (or it used to be the bottom), there's an outbound link to another site posted by TnJ:
If you follow that, you'll note another person's quest for the shokupan. Buried in that page is a link to a Japanese recipe page for "Double Soft" bread. The site contains several other recipes for various bread as well. (It's also interesting to note that on the top of the page, in small prints, it says "This is an original recipe concocted by us. It has no relation to company 'Y's double-soft bread.")
Well, it does have a rather detailed outline of how to make one. Except one thing:
I don't know cut-n-paste will preserve the Japanese font. But anyway, it's about that "power powder" thing. What is it? I Googled it, and armed with my limited Japanese skillz, I got to this point:
I had to use the "cache" function of Google to bring up that page. One page caught my eyes:
So basically that "powerful powder" thingie is actually talking about gluten content. Specifically,
'powerful' - gluten content of more than 21%
'mild' - content between 9% to 11%
'weak' - content of less than 8.5%
The page also talks about cooking methods that strengthens and weakens the effects (stickiness) of the gluten.
Also of interest is the "Manitoba flour" that several pages mentioned as I did my investigation:
This is supposed to be the holy grail of the flour that you can get if you're in the business of making bread (and bread-related stuff). Here's the quote from the page:
Manitoba flour is obtained by milling and processing varieties (cultivar) of wheat grown in North America, which originally come from the Canadian region of Manitoba (the name derives from the Native Indian tribe that lived in that area). When mixed with water, these types of flour have the special characteristic of forming a very high quantity of gluten during the kneading and cooking of the bread. These flours are termed "strong " or "high strength" to distinguish them from other types of wheat flour which are moderate or low strength. In Italy, Manitoba flours are often mixed in with Italian-produced flours in order to obtain a specific strength of dough and thus the type of bread desired (Pugliese, pizza dough, French baguettes, fancy breads, etc.). This mixing process is carried out directly by the mills, who then indicate the final "strength" of the flour on the bags (it is termed "Value W," but in general it is indicated on the packaging with the words "special preparation" for bread, pizza or cakes)."
Ah, yes, it does mention the words "strong," "high strength," and "Super Duper Awesomely Strong." The page also talks about the quality of water, salt, etc., that affects the final quality of the bread. So that "super powerful flour" refers to the stickiness that flour can produce, and in turn, the flour is made up of **mix** of different kinds of wheat.