Add recipe for Shokupan

src/baking/shokupan/data.yml

@@ -0,0 +1,64 @@
+title: Shokupan
+timings:
+  prep: 45 minutes
+  cook: 3 hours
+icons: [vegetarian]
+servings: 16
+description: >
+  Japanese Milk Bread is light and fluffy while still having a dense foam-like consistency. It's slightly sweet without
+  being a dessert bread. It's ideal for french toast, sandwiches, or just eating plain straight from the oven.
+steps:
+  - ingredients:
+      - { amount: 0.5, unit: cup, item: "milk, whole" }
+      - { amount: 0.5, unit: cup, item: "water" }
+      - { amount: 0.5, unit: cup, item: "flour, bread" }
+      - { amount: 6, unit: cup, item: "flour, bread" }
+      - { amount: 0.33, unit: cup, item: "milk powder, non-fat" }
+      - { amount: 0.33, unit: cup, item: "sugar, granulated" }
+      - { amount: 2, unit: tsp, item: "salt" }
+      - { amount: 1.33, unit: cup, item: "milk, whole" }
+      - { amount: 1, unit: packet, item: "yeast, active dry" }
+      - { amount: 8, unit: tbsp, item: "butter, unsalted" }
+    directions: >
+      Whisk togther over medium heat until formed into a pudding. Set aside until cooled to 115°F.
+  - ingredients:
+      - { amount: 6, unit: cup, item: "flour, bread" }
+      - { amount: 0.33, unit: cup, item: "milk powder, non-fat" }
+      - { amount: 0.33, unit: cup, item: "sugar, granulated" }
+      - { amount: 2, unit: tsp, item: "salt" }
+      - { amount: 1.33, unit: cup, item: "milk, whole" }
+      - { amount: 1, unit: packet, item: "yeast, active dry" }
+      - { amount: 8, unit: tbsp, item: "butter, unsalted" }
+    directions: >
+      Whisk together and set aside.
+  - ingredients:
+      - { amount: 1.33, unit: cup, item: "milk, whole" }
+      - { amount: 1, unit: packet, item: "yeast, active dry" }
+      - { amount: 8, unit: tbsp, item: "butter, unsalted" }
+    directions: >
+      Heat the milk and butter to 115°F in a saucepan, then add the yeast. Set aside for 5 minutes to allow the yeast to
+      activate.
+  - ingredients: []
+    directions: >
+      Place 4 cups of the flour mixture in a mixing bowl. Create a hollow space in the center, and add the pudding and
+      the yeast mixture. Mix on slow speed until a dough ball forms. Add more flour mixture as needed 1 tbsp at a time
+      until the dough is smooth and satiny. Knead gently a few times, just enough to form a ball.  Lightly grease a
+      fresh bowl with butter as well as the dough ball. Place the dough in the bowl, cover with a damp towel, and allow
+      to rise in a warm location until doubled in size (about an hour).
+  - ingredients: []
+    directions: >
+      Punch down the dough and divide into two equal pieces.  Roll each into a 9" log and place in a 9"⨉5" loaf pan.
+      Cover each pan with a damp towel, and allow to rise in a warm place until doubled in size (about a hour).
+  - ingredients:
+      - { amount: 1, item: "egg" }
+      - { amount: 1, unit: tsp, item: "water" }
+    directions: >
+      Whisk the egg white with the water and brush gently onto both loavess.  Bake at 350°F on convection until the tops
+      of the loaves are brown, and the internal temperature has reached 200°F (about 35–40 minutes).
+  - ingredients: []
+    directions: >
+      Allow the loaves to cool for 10 minutes, and then very gently remove them from the pans.  Allow to cool to room
+      temperature on a wire rack before cutting.
+credit:
+    name: Martha Stewart
+    url: https://www.marthastewart.com/1521177/japanese-milk-bread-shokupan