Shokupan 食パン
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4.9
1,368 reviews
Excellent
Shokupan 食パン
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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!
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Ingredients
Yudane
- 50 g bread flour *1
- 40 ml boiling water above 194°F(90°C)
Bread
- 150 ml milk (room temperature) *3
- 15 g sugar
- 3 g dry instant yeast *2
- 10 g unsalted butter (room temperature)
- 200 g bread flour *1
- 5 g salt
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Instructions
- 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'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'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)
Notes
- *1 Choose the flour that contains around 12% protein.
- *2 Dry instant yeast can be substituted by 15g of fresh yeast.
- *3 You can use plant-based milk if you prefer. See the above post about milk.
- *4 Yudane should be made the night before but it can be prepared and rested in a shorter time.
- *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.
- *6 It makes about 8 slices (2cm =0.78inch thick) and approximately 150cal per slice.
- *7 My bread form size is 3.9 x 7.9 x 3.5 inch (10 x 20 x 9 cm).
- *8 If you don't have a kitchen scale, Use the following measurements.
- Yudane bread flour 3/8 cup or 1/4 cup + 1 tbsp
- Hot boiling water 2 tbsp + 2 tsp
- Bread Milk 1/2 cup + 2 tbsp
- instant dry yeast 1 tsp
- sugar 1 tbsp
- unsalted butter 2 tsp
- Bread flour 1 + 2/3 cup
- salt 1 tsp
- *9 Yudane resting time is not included in the total cooking time.
Nutrition Information
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Calories
1112kcal
(56%)
Carbohydrates
200g
(67%)
Protein
34g
(68%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Cholesterol
36mg
(12%)
Sodium
2396mg
(100%)
Potassium
448mg
(13%)
Fiber
6g
(24%)
Sugar
20g
(40%)
Vitamin A
495IU
(10%)
Calcium
199mg
(20%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 1112 kcal
% Daily Value*
| Calories | 1112kcal | 56% |
| Carbohydrates | 200g | 67% |
| Protein | 34g | 68% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 36mg | 12% |
| Sodium | 2396mg | 100% |
| Potassium | 448mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
| Vitamin A | 495IU | 10% |
| Calcium | 199mg | 20% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
4.9
1,368 reviews
Excellent
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