Description
Shokupan is a soft and fluffy Japanese milk bread, perfect for sandwiches or enjoying on its own.
Ingredients
- 50 g Bread flour
- 40 ml boiling water (above 194°F/90°C)
- 150 ml milk (room temperature)
- 15 g sugar
- 3 g dry instant yeast
- 10 g unsalted butter (room temperature)
- 200 g Bread flour
- 5 g salt
Instructions
- Make Yudane the night before. Mix bread flour and boiling water, cover, and refrigerate overnight.
- Pour room-temperature milk into a stand mixer bowl.
- Add sugar, butter, yeast, and torn Yudane pieces to the bowl.
- Add bread flour and salt.
- Attach the kneading hook and mix on low speed until combined.
- Increase speed to 5 or 6 and knead for 20 minutes.
- Shape dough into a ball, place in a greased bowl, cover, and let rise for 45 min to 1 hour at 86°F (30°C).
- Test dough readiness by poking it—if the hole remains, it’s ready.
- Punch down dough, divide into two equal parts, and roll.
- Cover with a wet cloth and let rest for 20 minutes.
- Roll each dough into a 15×20 cm rectangle.
- Fold tightly from left and right toward the center.
- Rotate 90 degrees and roll from one end.
- Place rolled dough in a lightly greased loaf tin, seam side down.
- Cover with a wet cloth and let rise until dough fills the tin (~30 min).
- Preheat oven to 365°F (185°C).
- Bake for 25-30 minutes.
- Remove from tin and cool on a rack.
- Optional: Brush with beaten egg before baking.
Notes
- Use bread flour for best results.
- Ensure water for Yudane is above 194°F (90°C).
- Room-temperature ingredients help dough rise evenly.
- Optional egg wash adds shine.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese