HOW TO MAKE ★CROISSANT SHOKUPAN★ POUND CAKE TIN AND NO LID REQUIRED (EP181) | Kitchen Princess Bamboo

Today, we are making Croissant Shokupan.

Because we love Shokupan too much, we've made Croissant into Shokupan.

Croissant requires a lot of butter to make light and crispy texture, but for this recipe, the amount of butter is less than the original ratio.

It's the good season to make a good Croissant pastry.

I have questions from viewers, what could be the substitute for the lid.
Or I don't have Shoku-pan mold, but I have a pound cake tin.

So I decided to experiment making Shokupan with pound cake tin and something for the lid.

・3 Loaves (18cm×6cm×6cm Pound Cake Tin)
〈bread dough〉
260g bread flour ※French bread flour (less gluten content.) Replace 20% with all-purpose flour.
30g sugar
5g salt
4g instant dry yeast
1 egg yolk
40ml whole milk
100ml water
30g unsalted butter
〈Fold-in Butter〉
100g unsalted butter
10g all-purpose flour

Full recipe:
https://princessbamboo.com/croissant-shokupan

Yeast
https://www.amazon.com/dp/B0083JNXF4/?ref=exp_japaneseeverydayfoodkitchenprincessbamboo_dp_vv_d



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