Sponge Dough
| INGREDIENTS | BAKER'S % |
| Pan Syokunin | 30.0 |
| Super Melanger | 30.0 |
| SAF Gold Yeast | 0.6 |
| Salt | 0.2 |
| Water | 34.0 |
| TOTAL | 94.8 |
Method for Sponge Dough
| Mixing (in minutes) | L2' M2' |
| Dough Temperature | 30.0 |
| Bulk Fermentation | 30.0 |
Nama Shokupan
| INGREDIENTS | BAKER'S % |
| Pan Syokunin | 40.0 |
| Salt | 1.4 |
| Sugar | 10.0 |
| SAF Gold Yeast | 0.2 |
| Honey | 2.0 |
| Condensed Milk | 10.0 |
| Whipping Cream | 5.0 |
| Butter | 10.0 |
| Water | 15.0 |
| Egg | 5.0 |
| Sponge Dough | 94.8 |
| TOTAL | 193.4 |
Method
| Mixing (Min) |
↓ Sponge Dough L3'H2' ↓ Butter L3'H2' |
| Dough Temperature | 27°C |
| Bulk Fermentation | 30' |
| Scale (Grams) | 220g x 4 |
| Intermediate Proof (Min) | 25' |
| Final Fermentation | 50' ~ (35°C | 75%) |
| Baking | 200°C / 200°C for 35' ~ |
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