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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:


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Hi friends welcome to kitchen princess Bamboo japanese everyday food Today we are making croissant chocolate Pan Because we love chocolate too much we've Made Croissant into choc bang 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 Getting warmer and It's the chance to make a good croissant Pastry I have questions from viewers what could Be the substitute for the Lid or i don't have choc pan but i have Pound cake tin so i decided to Experiment Making shock pan with pound cake tin and Find Something instead of the lid Let's get started first combine the dry Ingredients Today i am using bread flour for french Bread Which means containing less gluten than Regular Bread flour we place 20 percent of bread Flour with all-purpose flour to get the Same ratio of gluten Next combine the wet ingredients

Whisk together the egg yolk and water And milk Wet ingredients in dry in three stages I use chopsticks to stir this is Actually chinese dim sum method I think this is the most effective way To combine wet and dry Stir until the dough comes together And let it sit 10 minutes to relax the Gluten While wasting the dough the flour Moistened Completely and easy to handle Meanwhile let's prepare the butter to Fold in Folding in the butter in the bread dough Is firm But annoying somehow to make your Slippery butter easy to handle add in a Small amount of flour Sprinkle flour onto the butter and beat The butter to mix seam Continue folding and beating until mix All the Flowers in Rub in the plastic then roll it out to 15 centimeters square Chill in the fridge until used Today i am kneading by hand it's a good Full body exercise while we are staying At home Push the dough with your perm and fold It back to your side Press your foot back and forth and draw

Your needles in Use the back muscle not shoulder After five to six minutes of exercise Your dough should smooth like this Spread the dough and place the room Temperature butter It's a little bit messy work but adding The butter later Is crucial in my bread making process Developing gluten at the early stages of Kneading Makes your bread rice tall and Fluffy the fat prevents developing Gluten but it is needed to make a moist And Last long bread knead until it comes Back together Transfer to a greased bowl and Let it rice for 60 minutes or until Double In volume Take out onto a countertop and fold from The Right and left and then Top and bottom Rub in a piece of plastic and put it in The freezer for about 20 to 30 minutes until chill completely Take out the dough from the freezer it Should be firm But flexible Roll it out to 25 centimeters square Place the butter on top and fold the Butter

Seal the end by pressing tightly And roll it out in a large rectangle [Music] Then fold in from right and left and Fold in half Wrap it up and let it rest in the Freezer for about 30 minutes Take out and roll it out for the second Turn Dust with flour generously and Push gently until the dough starts Stretching If you do it quickly the dough is Shrinking and spring back Roll out into the rectangle and fold in Four Wrap it up and let it chill 30 minutes In the freezer Take out and roll it out for the shaping The dough is very springy and It is not easy to handle so i decided To relax the dough for about 15 minutes In the freezer Take out and roll it out until the Dough becomes five millimeter thickness 25 centimeter square Today we are making three ropes of the Pond cake tin Divide the dough into three Cut each dough into three then braid Put it in a greased mold Rice at the room temperature until Double in volume today it took me 90 minutes at 26 degrees celsius

The temperature should not be higher Than the 28 Celsius because the butter will melt Pop it in the oven for 20 minutes it Looks the grass Baking tray lid works fine If you want to use something instead of The lid You should use the heavy one the Expanding energy of the bread dough is So strong It is flaky and rich in taste and so Moist But not too rich like a croissant Toast in the next day and it makes Crispy on the outside And moist and barley inside this Is not a sweet bread topped with sweet Jam Is always a good idea It's a milk jam made with leftover heavy Cream The texture is so unique Croissant shock ban is rich unlike Regular shock pain So it's good to give it to someone you Like As a gift give it a try and let me know How you like it Thank you for watching the video give me A big thumbs up and share the video with Your friends and families And don't forget to subscribe to my Channel for more delicious japanese

Recipes Follow me on the social media and tag me On your post If you give it a try and go to my Website for the printable recipe And for more information and my store On amazon has pretty much everything That i'm using in my video Stay healthy and stay safe and i will See you soon Bye

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