Nama Shokupan (นามะโชคุปัง)

1.For Yudane: Mix bread flour and hot water. Knead until combined and cover with cling film. Rest in the fridge for eight to twelve hours.

2.Next day, bring Yudane dough out of the fridge. Let sit for five to ten minutes. Mix milk, sugar, yeast, rice bran oil shortening, bread flour, and salt in a mixing bowl. Tear Yudane dough in. Knead the dough with dough hook attachment over low speed. Once combined, knead with medium speed for twenty to twenty five minutes. The dough should come off the side of the bowl when kneading and will not break apart when stretching. Knead and pull to smooth the surface. Place dough in a mixing bowl and cover with cling film. Leave to proof to double in size, about an hour. (The dough should be soft and leave a dent when pressed)

3.Punch the dough down and cut the dough into four equal part (about 230 g). Roll the dough and cover with a wet cloth. Stand for twenty-minute bench time.

4.Lightly dust dough with flour and roll out each dough to about 15 x 20 cm rectangle. Fold the dough tightly towards the centre from left and right. Rotate the dough and roll lengthwise.

5.Prepare two 9 x 16 cm loaf tin by spraying with oil or grease with butter. Fill each tin with two doughs. Cover with cling film and proof for another thirty to forty minutes.

6.Beat egg and strain. Glaze the bread and bake at 185°C in conventional oven for twenty five to thirty minutes.

7.Remove bread from the dough and leave to cool.