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Japanese Milk Bread Shokupan recipe

Japanese Milk Bread Recipe

Pinklady
Shokupan originated in Japan in the early 20th century, influenced by Western baking techniques. Initially introduced to cater to Japanese tastes, this bread quickly became a household staple. Its unique texture comes from the "Yudane" or "Tangzhong" method, a water roux technique that ensures a soft, moist crumb.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine Japanese
Servings 8 Slices
Calories 180 kcal

Equipment

  • Mixing bowls
  • Kitchen scale (optional but recommended)
  • Whisk
  • Stand mixer with a dough hook (or your hands for kneading)
  • Loaf pan (8.5 x 4.5 inches)
  • Plastic wrap or a damp cloth
  • Oven

Ingredients
  

For the Yudane (Water Roux):

  • 2 tbsp bread flour (15 g)
  • 2 tbsp water (30 ml)

For the Dough:

  • 2 ½ cups bread flour (300 g)
  • 3 tbsp sugar (45 g)
  • 1 tsp salt (5 g)
  • 2 tsp instant yeast (6 g)
  • 1 large egg (room temperature)
  • ½ cup whole milk (120 ml, warm)
  • 3 tbsp unsalted butter (40 g, softened)

Instructions
 

  • Make the Yudane:In a small saucepan, whisk together the 2 tbsp of flour and 2 tbsp of water.Heat the mixture over low heat, stirring continuously until it thickens into a paste.Transfer to a bowl, cover, and let it cool to room temperature
  • Prepare the Dough:In a large mixing bowl, combine bread flour, sugar, salt, and instant yeast.Add the cooled Yudane, egg, and warm milk to the dry ingredients. Mix until the dough comes together.Knead in the stand mixer on medium speed for 8–10 minutes (or knead by hand for 12–15 minutes) until the dough is smooth and elastic.
  • Incorporate Butter: Gradually add the softened butter to the dough, one piece at a time, and continue kneading until fully incorporated. The dough should be soft and slightly sticky but not too wet.
  • First Rise:
    Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1–1.5 hours or until it doubles in size.
  • Shape the Dough: Punch down the risen dough and divide it into two equal portions.Roll each portion into a rectangle, then roll tightly into a log. Place both logs side by side in the greased loaf pan.
  • Second Rise:
    Cover the pan with plastic wrap or a damp cloth and let the dough rise again for about 45 minutes, or until it fills the pan and is slightly above the rim.
  • Bake the Bread:
    Preheat your oven to 350°F (175°C).Bake the loaf for 25–30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
  • Cool and Serve:
    Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Video

Keyword Japanese Milk Bread Recipe