Bought a bottle of butterfly pea from @scoopwholefoods_sg yesterday so trying out this shokupan recipe by @foodie.yuki with some adjustments for our hot and humid weather in Singapore.

I’ve also replaced the light brown sugar with caster sugar and reduced to half of the amount in original recipe.

Ingredients:

Tang zhong

130ml water

25g bread flour

Main dough

Bread flour 350g

Yeast 8g (2.5tsp)

Caster Sugar 31g

Cold Almond milk 140g

Salt a pinch

Vegan butter 50g @earthbalance

1 tsp butterfly pea powder +2tsp water mixed to form a paste

Steps

1. Cook tang zhong by whisking water and bread flour on a sauce pan with medium heat till the mixture curdle and form a paste. Set aside to let it cool down completely

2. Mix all dry ingredients and tang zhong in a mixing bowl. Add almond milk and let it knead on a stand mixer till combined. Add in butter and continue kneading on medium speed till a shaggy dough ball is formed. Let rest for 10 minutes.

3. Continue kneading on medium speed till windowpane stage. (10 to 13 mins)

4. Take half of the dough out (about 335g), shape into a tight ball and let it proof in a bowl.

5. Add butterfly pea flower paste into the remaining dough and continue to knead till combined

6. Shape into a tight ball and let it proof in a bowl. (hot weather like in Singapore only takes about 45 minutes to rise)

7. Deflate and roll out both doughs into thin rectangular sheet of about 20cm x 40cm

8. Stack the butterfly pea dough onto the plain dough and roll them up like Swiss roll

9. Place them into the loaf pan (mine is 450g capacity/ 20x10x10 cm ) and let it proof till doubled in size (45mins)

10. Bake in Preheated oven of 175deg for 20-30 mins. Let cool in loaf pan for 5 mins then transfer to a cooling rack

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Happy baking, homemade bread is amazing!

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Love,

N