shokupan recipe

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

sugar

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

An Instagram &quot;star&quot;, shokupan (also called milk bread) is American white bread&#39;s more sophisticated cousin - it&#39;s a much more flavorful and substantial bread, despite its soft and fluffy crumb.  But try this at your own risk, because you&#39;ll never want to buy or eat another slice of boring white bread again. Make a loaf, start to finish, in about 3 hours. Makes one large loaf or 1260 grams of dough.

Soft, Fluffy Shokupan (Milk Bread) Recipe

bread flour

water (or milk)

all tangzhong (from step 1)

tsp yeast

tsp table salt

whole milk (may also use reduced fat)

tbsp butter (sliced and softened/room temp)

lemon juice (plus 2 teaspoons (OPTIONAL))

salt

water or milk (1 tablespoon or so to thin mixture)

Stovetop: Combine ingredients in a small pot and place over medium heat

Stir and continue to heat until the mixture turns into a pudding-like consistency.

If you have a digital food thermometer, the mixture should reach ~149 F

Microwave method (preferred for its ease): Add ingredients to a microwave proof jar (I like to use glass canning jars like Ball).

Stir ingredients very well and then microwave for 25 seconds; remove and stir well again.

Return to microwave and cook for 15 seconds, then remove and stir very well. Repeat this process until the mixture has thickened up when stirred (typically requires a total of three 15-second cycles).

Cover and cool until it is room temperature or at least 120 F (can be stored for up to 2 days in the refrigerator; remove and bring to room temperature before using)

To Make the Roux/Tangzhong (stovetop OR microwave method)

Combine all dry ingredients in a bowl of a standing mixer

Add tangzhong (cooled), egg, milk, and butter.

Mix on low speed until all the ingredients are well incorporated.

Increase speed to medium and knead for 8 to 10 minutes.

Allow dough to rest for 5 minutes before testing for windowpane.

Knead until the windowpane develops (windowpane is when you break off a walnut sized piece of dough and stretch it gently until super thin; &quot;almost see through&quot;).

To Make the Dough

After kneading and achieving the windowpane, divide dough into 5 equal pieces and form into balls.

Cover balls and let rest for 15 minutes (using a damp lint free towel or plastic wrap sprayed with cooking spray so it does not stick to the dough).

After the dough has rested, flour each ball on both sides and then, using a rolling pin, flatten each ball into an rectangular shape that is about 1/4 thick.

Fold the edges of the dough over so they meet in the middle.

Roll up the dough into a cylindrical shape.

Place each log in loaf pan (make sure seam is on bottom of pan and the rolled parts are facing front and back of pan). Note that the USA pullman pan that I use does NOT require greasing; please grease your pan if not using USA pan

Cover pan with lid (if you have one) OR lightly oiled plastic wrap, and proof from 45 to 70 minutes (total time will depend on temperature of dough and of kitchen)

The bread dough is ready to bake when it rises to just within an inch of the top of the pan. Note that when it gets close to this, begin to preheat your oven (365 F).

Just before baking, brush the top of the bread with egg wash.

To Proof

About 15 minutes before bread has finished proofing begin to preheat the oven.

Preheat oven to 365 F and position rack in bottom third of oven for baking the bread.

When bread has risen within 1 inch of top of pan, brush the top with egg wash,, place bread in oven and bake the bread for 45 minutes.

Check bread after 20 to 30 minutes of baking for browning and place aluminum foil loosely over top of bread if it has picked up too much color or is browning too quickly.

After 45 minutes of baking, remove bread and gently tilt loaf pan to remove bread. Let bread cool completely before slicing or storing.

Slice into 1/2 inch slices or to taste.

After it has completely cooled, store wrapped for up to 4 days or freeze for up to 3 months.

To Bake the Bread

This is the best bread recipe. It doesn't fail. Makes the best toast, French toast, sandwiches. Soft and fluffy with a nice crust. 
I do sub honey for the sugar, and have subbed half whole wheat flour for the bread flour. It still has a nice rise and a soft, fluffy texture.

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Japanese Milk Bread (Shokupan)

Soft, Fluffy Shokupan (Milk Bread) ...

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