shokupan

Shokupan

625 g (22 oz.) bread flour

g sugar

g salt

g (2 teaspoons) active dry yeast

450 ml lukewarm （38℃/100℉）water

35 g (3 tablespoons) unsalted butter

put all the dry ingredients into a stand mixer bowl.While the mixer running, add in water in slow and steady stream.It’s always a good idea to scrape down the side.Knead for 10 minutes or until the gluten develops.   When you stretch the dough,  if it stretches very thin, it&#039;s OK to proceed.

Add room temperature butter.Knead another 2 to 3 minutes until the dough comes back together.

Grease the bowl with a couple of drops of vegetable oil or oil spray.Shape your dough into a bowl and cover with a plastic wrap.Let it rise at the warm spot for 30 to 45 minutes.

After 30 minutes, the dough should puff up a little bit.Punch the dough to activate the yeast.Fold the edges of the dough into the center and shape into a ball again.What this does is releasing the gas and take a fresh air into the dough, and activate the yeast to the enen more.

Let it rise for 30 to 45 mins until double in bulk.

If you poke the dough with a dusted finger, and it doesn&#039;t spring back, it is proofed enough.  Take out the dough on the dusted working surface and divide into 4.

Shape into a ball, cover with the plastic wrap to prevent drying out.  Let them relax for 15 mins.This is called bench time or bench rest.Bench rest makes it easy to shape into a final shape.

After 15 mins, take out the rested dough, shape into a ball. Roll out the dough and fold from top and bottom.Roll it up while stretching the surface.  Pinch to seal the end.

Put it into greased mold side by side.Make sure the direction.

This is not good.

Cover with a plastic wrap and let it rise at a warm spot for 45 to 50 mins or until rises half an inch below the edge. 

Preheat the oven to 190 ℃（400℉）Cover the lid and pot it into the oven for 40 mins.Take out from the mold and put on a wire rack to cool completely.

Tried and True! The best Shokupan Japanese milk bread recipe. Shokupan is the soft &amp; fluffy authentic Japanese milk bread made using the Yudane method! Discover the method with easy to follow instructions!

g Bread flour (*1)

ml boiling water (above 194°F(90°C))

ml milk (room temperature) (*3)

sugar

dry instant yeast (*2)

unsalted butter (room temperature)

Bread flour (*1)

Make Yudane the night before. Place bread flour in a bowl and add boiling water and mix well. Put cling wrap and refrigerate overnight. *4

Pour the room temperature milk into a stand mixer bowl.

Add sugar,butter and yeast to the bowl then add the yudane as you tear it into small pieces.

Add the bread, flour and salt.

Attach the kneading hook onto the stand mixer and combine all ingredient on low speed 1.

When all ingredients are combined, turn the speed up to 5 or 6 and knead the dough for 20 min.

Roll the dough round and place the dough into a greased bowl. Wrap with cling wrap to rise for about 45 min to 1 hour at about 86°F(30°C)  or until double the size.

Use your finger, to test if the dough has risen by dusting your finger with flour and poking the dough. If the dough doesn&#039;t bounce back and the hole you poked stays there, it is ready.

Punch the dough down and cut the dough into two equal parts with a scraper and roll them.

Cover the rolled doughs with a wet cloth and stand it for 20 minutes bench time.

Roll out each dough to about 5.9x7.8inch (15 x 20 cm) rectangle with a rolling pin.

Fold the dough tightly not letting any air in towards the centre from left and right.

Rotate the dough 90 degrees and roll it from one end.

Spray one loaf bread tin lightly and place the rolled dough in the end of the tin facing the centre.

Cover it with a wet cloth and let the dough rise for a second time until the dough rises to the size of the bread tin about 30 min.

Start to preheat the oven to 365 °F(185°C).

When the dough has risen to be level with the tin, it&#039;s ready to bake.

Bake the dough for about 25 -30 minutes in preheated oven.

Remove the bread from the tin and cool it down on a rack. * 5

Whisk an egg, rightly brush over the bread dough.(Optional)

https://content.jwplatform.com/videos/gmeLPpKo.mp4

How to make Japanese fluffy white bread Shokupan

The best Japanese Milk Bread recipe! Japanese Milk Bread, also known as Hokkaido Milk Bread and Shokupan Bread is a recipe you NEED in your book. Soft like a pillow and with a longer counter life than most loaves, this delicious white sandwich bread will be the perfect addition for your breakfast!

Japanese Milk Bread (Shokupan)

(370 grams) plus 3 tablespoons (25 grams) all-purpose flour

(120 grams) water

(120 grams) whole milk

tbsp (25 grams) milk powder

tsp (6 grams) instant yeast

tsp (6 grams) salt

tbsp (43 grams) unsalted butter, room temperature

Start by making the tangzhong base. In a...

Start by making the tangzhong base. In a microwave-safe bowl, add 1/2 cup of water plus 3 tablespoons of all-purpose flour. Whisk ingredients until there are no lumps remaining. Microwave the mixture for 20 seconds, stop and whisk it. Repeat 2 times more, always remembering to pause and whisk. Mixture will be smooth and pudding-like when ready. Let it cool for 5 minutes.

In a large bowl, or the bowl of...

In a large bowl, or the bowl of your stand mixer if using one, mix all dry ingredients: flour, milk powder, instant yeast, sugar and salt.

In a medium bowl, mix the tangzhong base...

In a medium bowl, mix the tangzhong base with egg and whole milk.

Add wet mixture to the dry mixture and...

Add wet mixture to the dry mixture and mix until dough is formed.

Add room temperature butter and knead the dough...

Add room temperature butter and knead the dough for 5 minutes if doing it with a stand mixer, 8 to 10 minutes if doing it by hand. Dough should feel slightly tacky, and if doing using a stand mixer, stick to the bottom of the bowl but not to the sides.

Let the dough rest in a warm spot,...

Let the dough rest in a warm spot, covered, for 1h to 1h and 30 minutes, or until it doubles.

Line and grease with butter a deep 9x4...

Line and grease with butter a deep 9x4 inch loaf pan.

Divide dough into 4 equal pieces. In a...

Divide dough into 4 equal pieces. In a floured counter, roll each piece open, then roll each strip of dough into a cylinder, and pinch ends to seal. When arranging rolled dough into the loaf pan, remember to place the pinched side facing down, with the spiral against the long side of the pan.

Let the dough rest again for 1 hour,...

Let the dough rest again for 1 hour, or until it almost doubles. Dough should look puffy when ready.

Bake shokupan for 35 to 40 minutes at...

Bake shokupan for 35 to 40 minutes at 350°F, until top has a deep golden brown color. Don’t bake at a higher temperature, and bake for at least 30 minutes or it will be undercooked in the middle.

Wait for at least 1 hour before slicing,...

Wait for at least 1 hour before slicing, so bread will be cooled and fully cooked.

https://www.youtube.com/watch?v=dzYpGz6AMOs

Make Japanese milk bread using all-purpose flour only. This shokupan recipe is easy, super tasty and extra fluffy, perfect for sandwiches and delicious to have for breakfast.

Get all the tips for this bread: https://milkandpop.com/japanese-milk-bread/

#shokupan #japanesemilkbread #milkbread

How to Make Shokupan with All Purpose Flour - Fluffy Japanese Milk Bread

A recipe for soft and cottony Matcha Shokupan, a Japanese Milk Bread flavoured with green tea.

Matcha Shokupan (Japanese Milk Bread)

water

milk

g bread flour flour

g matcha

255 g bread flour flour

g sea salt

g active dry yeast

113 ml whole milk

egg ((about 55 grams))

unsalted butter

Combine milk, water, flour and matcha together in a small saucepan.

Stir with a spatula or whisk over medium-low heat, until it becomes a thick paste. (Beware, it will thicken up quickly).

Remove from the heat and transfer the tangzhong to a stand mixer bowl to cool.

Make the tangzhong:

To the stand mixer bowl fitted with a dough hook, add in the flour, salt and egg.

In a small bowl, combine warmed milk, sugar and yeast. Stir to activate the yeast and set aside for a few minutes.

Once bubbly, add the yeast mixture into the stand mixer bowl.

Turn on the mixer and knead until the dough comes together. It may appear dry at first, but it will come together. Conversely, if your dough is sticky, it may be because of how large your egg is -- add a little more flour until it doesn&#39;t feel too sticky.

Once the dough is smooth, add in the butter in small pieces while the mixer is running.

Wait until each piece is fully incorporated into the dough before adding the next piece.

Continue kneading until the dough is smooth and elastic, about 15 minutes in the mixer.

Transfer the dough to a lightly greased bowl and cover with plastic wrap/cloth. Place in a warm location and let it double in size, about 60-90 minutes, depending on how warm your kitchen is.

Deflate the dough and divide into 3 equal portions.

Flatten out and roll each piece of dough with a rolling pin into a rectangular shape about 3" wide and 6-7" long.

Coil the dough up like a snail and pinch the seams closed.

Flatten it out again with a rolling pin and roll it out the other way, (about 2.5" wide and 6-7" long).

Repeat by coiling up the dough again and pinching the seams closed.

Place the dough seam-side down in the loaf pan. Repeat with the remaining dough.

Slide the lid on the loaf pan on and place in a warm location to rise again.

Preheat the oven to 350°F/177°C.

Once the loaf has almost risen to the top of the pan, bake at 350°F/177°C for 30-35 minutes, or until the internal temperature reaches 200°F/93°C.

Let the milk bread cool completely before slicing.

Make the dough:

https://www.youtube.com/watch?v=7kn7ddW-Ggo&feature=youtu.be

This recipe for Matcha Shokupan yields a light and soft fluffy bread that has an earthy green tea flavour. This milk bread is great for sandwiches, Matcha French Toast, or snacking as is.

Follow along:
Website: https://www.siftandsimmer.com
Instagram: https://www.instagram.com/siftandsimmer

***********************
Ingredients:

Tangzhong:
20 ml water
20 ml whole milk
15 g bread flour or all-purpose flour
5 g matcha

Dough:
255 g bread flour or all-purpose flour
30 g granulated sugar
2 g sea salt
6 g active dry yeast
113 ml whole milk
1 large egg
20 g unsalted butter

***********************
Get the full recipe here: https://www.siftandsimmer.com/matcha-shokupan-japanese-milk-bread/

Be sure to subscribe for new recipe videos!

#matchashokupan
#siftandsimmer
#shokupan
#japanesemilkbread
#milkbreadrecipe
#tangzhong
#milkbread

SOFT & VERSATILE Matcha Shokupan Milk Bread

Try this milk bread recipe for the softest, fluffiest homemade milk bread! Also known as Japanese milk bread, Hokkaido milk bread, or shokupan.

Soft and Fluffy Japanese Milk Bread

bread flour

butter

sea salt

dry yeast

1¼ teaspoon dough enhancer ((optional) see Note 1)

Mix: Attach the dough hook to your stand mixer. Add all the ingredients except the butter. Mix on low until there&#39;s no more dry flour. Then add the butter and beat on high speed. The dough is ready when it forms into a ball and the surface is smooth and glossy. Check for proper gluten develop using the window pane test (See Note 2). Timing will vary but it took me 10 to 13 minutes.

Proof

Proof: Form the dough into a smooth round ball and place into a see through  proofing container that&#39;s been coated with oil. Proof until doubled in size in a warm, humid environment. See Note 3.

Bench rest

Bench rest: On a well floured surface, divide the dough into 6 even pieces and roll each into a ball. Loosely cover and let it rest for 15 minutes.

Shape

Shape: Roll each ball into an oval shape. Flip it over so the surface (crust) is on the bottom and do a letter fold (2 folds). Then roll it up to form a spiral and then pinch the seam closed. Place three spirals in each 1 lb loaf pan. Repeat for the other pieces (See step by step photos in recipe post above).

Final proof

Final proof: Proof in a warm humid place until doubled in size or it&#39;s 1 cm below the rim of the loaf pan. Preheat your oven to 356° F.

Bake

Bake: Bake at 356° F for 25 minutes or until it gets a golden brown crust. For a shiny, golden crust: Immediately after removing from the oven, brush on an egg wash coating for a shiny crust. Crack an egg in a small bowl and mix well. Using a pastry brush, apply a thin coating to the crust. The heat from the bread will cook the egg, giving you a shiny golden crust.

These ultra–fluffy and soft Hokkaido milk bread rolls are just sweet enough to soothe any carb craving.  

Japanese Milk Bread Recipe (Hokkaido Milk Bread Rolls)

g bread flour

fl oz water

fl oz whole milk

egg (room temperature)

fl oz whole milk (room temperature)

instant yeast

milk powder

g white granulated sugar

salt

vegetable oil

In a small sauce pan, whisk together the water, milk, and flour until the flour is dissolved. Turn on the heat to medium-high and whisk consistently until the liquid begins to boil.

Reduce the heat to medium and continue to whisk until the liquid begins to thicken to the same consistency as pudding.

Remove from the heat and transfer to a heat safe container. Let it cool on the counter for about 10-15 minutes.

Tangzhong starter

Whisk together the egg and whole milk until combined.

In a stand mixer with the dough hook attachment (or bowl), stir together the bread flour, yeast, milk powder, sugar, and salt. Pour the egg and milk liquid and move the medium level (or level 5 on my Kitchen Aid). Continue to mix for about 2 minutes or until the dough forms into a ball.

Add butter into the stand mixer and continue to mix at the medium level for 5 to 7 minutes. The dough should fully incorporate the butter and become smooth and elastic.

Windowpane test: Test the dough for sufficient gluten formation with the windowpane test. Pinch off about 1 teaspoon of dough and slowly stretch it between your pointer fingers, index fingers, and thumbs. Stretch it thin and hold it up to a source of light. If its thin enough to let light through like a “windowpane,&quot; you&#039;ve developed enough gluten and can proceed. If the dough breaks or can’t be stretched, continue to knead for another 2 minutes and retry the test. Note: this dough has a stickier consistency, so be careful when stretching.

Remove the dough and transfer it onto a clean surface. Form the dough into a smooth ball by encasing the dough in the middle of your hands. Make a heart with your pointer fingers and thumbs, then move your hands and the dough in a circular fashion until it forms a ball.

Brush on a small amount of vegetable oil in a mixing bowl to coat the inside of the bowl. Transfer the ball of dough into this bowl and cover with a dish towel. Leave it in a warm place (or in an oven that’s turned off) for 1-2 hours or until the dough doubles in size. Note: some newer ovens have a “proofing” setting so this might also work.

Check every 30 minutes or so to see if the dough has doubled in size. Here&#039;s what it should look like.

Once it has, remove it from the oven, remove the towel, and punch the dough down once to remove excess gas.

Transfer onto a clean surface. Roll into a large log and cut into 9 equal pieces. If you scaled this recipe, it will be easier to weigh out each ball instead to 80 grams each, but in general weighing will ensure your rolls are all the exact same size.

Quickly reroll each ball of dough to smooth out the entire surface. Using a claw shape with your hand lets you move it around and control it better without too much sticking. Any creases or texture left on the dough at this point will be seen in the final baked result so make sure it&#039;s smooth!

Butter your pan to prevent the bread from sticking. Place all the pieces of dough into the pan.

Cover the pan with the dish towel and let it proof once again for one hour or until it doubles in size.

Here&#039;s what it should look like once the dough has doubled in size. Then, preheat the oven to 350 °F to prepare for baking.

Brush some milk over the tops of each roll and place it in the oven for 15-20 minutes or until the rolls are golden and shiny on top.

Remove the pan from the oven and let it cool on a rack for about 5-10 minutes. I like to remove the bread from the pan to prevent further baking from residual heat and rest it on the cooling rack.

Serve immediately or place in an airtight container for up to one week on the counter.

Dough

A light fluffy bread made with Tangzhong a cooked mix of flour, water and milk.

Japanese Milk Bread with Tangzhong

Tangzhong

millilitres milk

flour

white bread flour

dried milk powder

millilitres water (Temperature should be about 22°C)

egg (approx 50 ml)

instant yeast (15 gr fresh yeast)

Ingredients

Put 20 gr flour in a saucepan. Mix in 50 ml water and 50 ml milk gradually using a whisk.

Cook

Cook the mixture on a low setting until it thickens, mixing all the time.

Cool

The Dough

Stand mixer

If you are using a stand mixer: Place the bread flour, milk powder, sugar and yeast in the bowl and mix a little. Add the water and eggs and all of the Tangzhong starter. Knead on the lowest speed for 5 minutes. Add the butter little by little. Mix on a medium speed until the dough comes away from the sides and dough temperature measures between 24° and 26°C (75 to 78°F). This can take a good 10 minutes.

Hand mix

If you are mixing by hand. Place the bread flour, milk power, sugar and yeast in the bowl. Rub in the butter. Add the Tangzhong starter. Add the salt and mix. Add the water and eggs. Knead until very smooth (about 10 minutes). It should be smooth and supple and measure between 24° and 26°C (75 to 78°F)

Prove

Cover and allow to prove for about 1 hour. It should be well rise and if prodded with a finger the hole should refill slowly.

Divide

Cut into four equal pieces. Roll into balls and leave for 10 minutes.

Roll

Roll out each piece to about 20 cm by 16 cm.

Fold the top third towards the centre. Fold up the bottom third to the centre. Turn 90 degrees and roll the thinner edge up very tightly.

Place in tin

Place all four rolls next to each other in the bread tin. Brush with beaten egg. Allow to prove for 45 minutes to an hour. The bread will be will risen.

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The most viewed shokupan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine