Tried and True! The best Shokupan Japanese milk bread recipe. Shokupan is the soft & fluffy authentic Japanese milk bread made using the Yudane method! Discover the method with easy to follow instructions!
! It’s thedelicious, softandfluffywhite bread loaf that you can get in Japan. The golden brown crust and soft white inside make it irresistible. It is amazingly fluffy and stays moist for longer than ordinary bread because of the Yudane method.
” method. The Yudane method makes the bread pillowy soft and fluffy and also keeps the bread from drying out quickly. This is because the heated gelatinised starch in the flour keeps the moisture inside the bread.
Japanese Milk Bread (shokupan) (video) 食パン • Just One Cookbook
Yudane is made by mixing bread flour and hot boiling water. Adding hot boiling water gelatinises the starch. The gelatinised starch not only allows the starch to take in more water, but also increases the sweetness of it. Therefore by adding Yudane to a bread dough (the yudane method), you can make soft, moist and sweeter bread which lasts longer.
We need to deduct 20% of total flour ingredients to make Yudane. So to make 1 standard loaf size dough, we need 250 x 0.2 = 50g bread flour. Yudane flour to water ratio is generally 1:1, but I found it is easier to make yudane with 1:08 ratio. Then simply add hot boiling water (should be above 194°F/90°C) and combine them with a wooden spatula. The ideal combined dough temperature will be around 122°F/50°C. When it is cooled down, wrap with a sheet of plastic wrap and leave it on the kitchen bench or in the fridge.
You need to gather bread flour, milk, sugar, unsalted butter, Salt and Yudane that you made the night before. Some ingredients will be further explained as I have received many questions about this.
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For making fluffy Japanese milk bread, we need to use bread flour that contains around 12% of protein. I use Japanese brand Nisshin flour. You can use all-purpose flour but all-purpose flour has around 10% protein content therefore the bread will not rise as high as the shokupan made with bread flour.
I usually use LeSaffre Saf-Instant Yeast Gold for making shokupan Japanese milk bread. If you cannot find instant active dry yeast but can find fresh yeast, you can substitute. This recipe requires 1 teaspoon(5g) of dry yeast, so you would need 5g x 3 = 15g of fresh yeast.
We need to use unsalted butter. Because the salt content of butter will affect the gluten formation. If you don’t have unsalted butter, and would like to use oil instead, you can. However it is a little bit tricky because butter is solid and oil is liquid. Generally speaking, you can replace 3/4 of the amount of butter with oil.
Japanese Soft White Bread/shokupan (yudane Method)
Some readers have asked if they can replace the whole milk with other types of milk. Using different milk does not affect the fluffiness and lightness of the bread. I tested using coconut milk and almond milk. Read the result in the FAQ.
Some readers have asked to change the amount of the ingredients to make bigger or smaller sized bread loaves. Baker’s percentage is great because it is universal even when each country uses different units of weight. In the table below, is the bread ingredients mixing ratio. Each ingredient is shown as a % of the flour.
If you don’t have a kitchen scale, don’t worry. I have figured out measurements for using cups. However, you need to be as precise as you can. For example, when you measure 1 cup of flour, you need to spoon flour to the measuring cup, then level the surface with the back of a knife. The cup measurements are included in the recipe cards’ note section.
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Another tip that I can give you is that this bread is super soft, so it is better to slice it the following day. I bake the bread on a Saturday and slice it on Sunday. It will stay moist for a few days just sitting on the kitchen bench. In my household, the bread is eaten in a day or two. But if you wish, slice them and individually wrap and place them in a ziplock bag to freeze. It will last about a month.
A: Yes, you can. But as you can see the all purpose flour did not rise well in my experiment. The texture of the bread was not fluffy, but rather it was like eating a savoury muffin.
A: Using different milk does not affect the fluffiness and lightness of the bread. The coconut milk I used was the “Ayam Premium Coconut Milk 100 % Natural” which contains 24.3 g fat in 100ml and it is quite rich and thick. The almond milk that I used was “Sanitarium So Good Almond Milk” and contained only 1.4g per 100ml. It was very thin milk. The almond milk bread turned out fluffier and coconut milk bread was denser. Hope these experiments using different ingredients helps you make a decision as to which ingredients to use.
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A: You can hand knead, however, because this has yudane in the dough which is very moist, the dough is quite sticky. Therefore, this recipe is more suitable for machine kneading. I usually use either a machine or bread mixer to knead and rise.
A: Yes you can. Some of my readers and myself have only rested the dough for about a couple hours in the fridge and the bread made with that shorter resting time of the yudane was quite successful. However, the longer you rest the yudane the better the quality of the bread.
A: My bread form size is 3.9 x 7.9 x 3.5 inch (10 x 20 x 9 cm).I bought it in Japan. This is similar to what I have from Amazon.com.
Shokupan — Zacchary Bird
This is not a popular effortless “No Knead” type of bread recipe, however, it is worth the effort to bake this bread especially if you love any Japanese baking stuff. This is the bread you must try!
If you liked my recipe for Shokupan Japanese milk bread, please rate it and leave a comment below. Also, don’t forget to follow me onYoutube, Pinterest, Facebook, TwitterandInstagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag # so I can see your wonderful creations!
*5 This bread is super soft, therefore, it will be tricky to slice it when the bread is still warm. I usually slice it the next day.
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Calories: 1112 kcal | Carbohydrates: 200 g | Protein: 34 g | Fat: 17 g | Saturated Fat: 8 g | Cholesterol: 36 mg | Sodium: 2396 mg | Potassium: 448 mg | Fiber: 6 g | Sugar: 20 g | Vitamin A: 495 IU | Calcium: 199 mg | Iron: 2.3 mg
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This recipe was originally posted in 2017, since then had received so many questions and suggestions. So I have decided update the post and the recipe in order to answer all the questions asked. Thank you for those who left comments below and rate the recipe highly.Japanese milk bread or shokupan is an every day white loaf bread made with tangzhong. It's got a thin golden brown crust and the fluffiest, light, feathery interior that's got a good chew like good bread should! Milk bread tastes slightly sweet and are great sandwich breads, like for our Japanese egg sandwich (tomago sando) .
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This Japanese milk bread recipe is long overdue. We've been trying to perfect this recipe, and it's finally met our expectation and good enough for sharing.
Milk bread really makes for great sandwich breads, but it's totally not us snacking on the whole loaf because we can't get enough of how beautiful it shreds!
Japanese milk bread is also known as simply milk bread, hokkaido milk bread, and shokupan. They are everyday bread enjoyed in Japan as white bread is in American. Shokupan literally translates to eating bread.
How To Make ☆shokupan☆ Japanese Fluffy White Bread
Milk bread is loved for its thin, crust with super light and feathery interior crumb that shreds like a good cheese pull. It's made like regular enriched breads, with flour, milk, sugar, salt, egg, butter, yeast, and sometimes milk powder. However, there is a secret ingredient known as tangzhong that gives milk bread its beloved fluffiness.
Tangzhong is the secret ingredient used to allow milk breads to be super light and fluffy, yet moist. It allows the milk bread dough to hold more moisture than a dough without tangzhong, which also helps to extend milk bread's shelf life.
So what is tangzhong? It's a bread making technique from China that cooks part of a dough's total flour with water to create thick paste, also known as a water roux. This paste is thickened when the flour is cooked and becomes gelatinzed, which enables the flour to absorb a much large amount of water
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