Shokupan Fluffy White Japanese Bread with KitchenAid Stand Mixer | wa's Kitchen 

I made this today! Turned out great, probably the best bread I’ve made! Thank you!!

I made it yesterday. Turn out really good! I baked it on 180C and reduce to 20-25 mins because I use normal cake pan with no cover. I also use egg wash so the bread turned a bit brown on top. Thank you!!!

明日このしょくぱん作って見ました！ I've been trying to make a perfectly square shokupan many times and can never get it to fill the pan all the way. Your recipe was the first! It looked just like yours! とてもうれしかったです！ I added a tbsp of honey and a little more sugar and also replaced some of the water with oat milk. I didnt need to hand knead the smooth dough at all. We made pizza toast with the bread and it was perfect. 😋 I have it with my milk tea in the morning too.

Is there a reason why you don't use tangzhong? If you used tangzhong, how would you change the recipe? Thanks.

Une dernière question utilisez vous une chaleur tournante ou sèche pour la cuisson ? Merciiiii

Awesome

Hi , coule you please kindly indicate if you controle the temperature of the dough ?

Hello! Was this baked in a fan forced mode or without the fan? Appreciate it!

Hi! What type of kitchenaid stand mixer did you use here?

Best Shokupan video I have seen since October 2019

what if I'm making it with instant dry yeast? do i skip the water ingredient?

I have T55 and T45. Can I use them to make Shokupan? How much flour should I use.

What is the size of the loaf pan?