Japanese Milk Bread, or Shokupan, is possibly the best version of soft white bread! Known for its milky-sweet taste and pillowy softness, it’s enjoyed daily in Japan as breakfast toast and sandwich bread. If you’ve been searching for the perfect milk bread recipe, you’re in luck today. Here, I’ll show you two different styles: One with a rounded top and one with a flat top.
RECIPE ▶ bit.ly/shokupan
HOW TO GET A JAPANESE LOAF PAN ▶ bit.ly/japaneseloafpan
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INGREDIENTS
For 1 Rectangular Shokupan Loaf (1.5 kin (斤) size)
▢250 g warm water (104ºF or 40ºC)
▢20 g sugar
▢7 g instant yeast (I use Fleischmann’s® bread machine yeast; 1 package of yeast (all types) weighs 7 g; make sure to use all the granules; to substitute active dry for instant yeast, use 25% more active dry; proof active yeast by dissolving it in the warm water from the recipe first until many small bubbles appear)
▢7 g kosher salt (Diamond Crystal; use half for table salt)
▢10 g honey
▢350 g bread flour (King Arthur)
▢20 g skim milk powder or nonfat dry milk powder (Bob’s Red Mill)
▢25 g unsalted butter (room temperature)
For Greasing
▢½ tsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for greasing the bowl)
▢10 g unsalted butter (room temperature; for greasing the pan; you can use cooking oil spray, but I like the taste of butter around the crust)
INSTRUCTIONS with step-by-step pics ▶ www.justonecookbook.com/japan...
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★ CHAPTERS ★
0:00 - Intro
0:17 - Precisely measure ingredients for loaf
1:08 - Prepare the batter
2:15 - Knead with Kitchenaid Mixer
2:44 - Add unsalted butter
3:40 - Do windowpane test and knead dough
4:45 - Let the dough rise
5:00 - Prepare the loaf pan
5:15 - Do the dough finger test
5:27 - Knead and split the dough into pieces
6:00 - Shape and flatten the dough
7:42 - Roll up the dough and place into loaf pan
8:22 - Proof until the dough rises
8:40 - Option 1: Flat Top
9:11 - Option 2: Round Top
9:44 - Fluffiest bread ever
#japanesefood #milkbread #milkbreadrecipe
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Konnichiwa! I'm Nami, the creator of the Just One Cookbook website and cooking blog. I am glad that you are here with me. Here and on JustOneCookbook.com, you can find over 1,200 recipes, cooking tips, step-by-step instructions, ingredients, and shopping guides focused on Japanese cuisine.
I'm a native Japanese, born and raised in Yokohama, Japan, and now live in San Francisco, California, with my husband Mr. JOC, two high school kids, and a dog named Miso. I also wrote three Japanese cookbooks, where I share popular recipes like Oyakodon, Tamagoyaki, Chawanmushi, Sushi, Okonomiyaki, Mochi Ice Cream, Gyoza, Ramen, and more!
Japanese Milk Bread Recipe (Shokupan) 食パン
29 июн 2024
