Print

Shokupan Recipe

Shokupan Recipe
Print Recipe

★★★★★

5.1 from 6 reviews

Shokupan, a Japanese milk bread, is known for its soft, fluffy texture and slightly sweet flavor. This recipe uses the Yudane method, which involves pre-cooking part of the flour with boiling water to create a tender crumb. Perfect for sandwiches, toast, or just enjoying fresh, Shokupan’s pillowy slices are a staple in Japanese households and bakeries.

Ingredients

Scale

Yudane

  • 50 g bread flour
  • 40 ml boiling water (above 194°F/90°C)

Main Dough

  • 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

  1. Make Yudane: Place 50 g of bread flour in a bowl and add 40 ml boiling water. Stir well to combine into a sticky dough. Cover with cling wrap and refrigerate overnight to pre-gelatinize the starch, which helps create the bread’s characteristic soft texture.
  2. Prepare Wet Ingredients: Pour 150 ml room temperature milk into the stand mixer bowl. Add 15 g sugar, 10 g unsalted butter (softened), and 3 g dry instant yeast to the milk.
  3. Add Yudane: Tear the prepared Yudane dough into small pieces and add them to the mixer bowl with the wet ingredients.
  4. Add Dry Ingredients: Add 200 g bread flour and 5 g salt to the bowl.
  5. Mix Dough: Attach the kneading hook to the stand mixer. Start mixing on low speed (speed 1) until ingredients combine.
  6. Knead Dough: Increase mixer speed to 5 or 6, kneading the dough for 20 minutes until it’s smooth, elastic, and slightly tacky.
  7. First Proof: Shape dough into a round ball and place into a greased bowl. Cover with cling wrap and let rise at about 86°F (30°C) for 45 minutes to 1 hour, or until doubled in size.
  8. Check Rise: Dust your finger with flour and gently poke the dough. If the indentation remains and dough doesn’t bounce back, it has properly risen.
  9. Divide Dough: Punch down the dough to release gas, divide it equally into two portions using a scraper, and roll each piece into a ball.
  10. Bench Rest: Cover dough balls with a damp cloth and let them rest for 20 minutes to relax the gluten.
  11. Shape Dough: Roll each dough piece into a 5.9 x 7.8 inch (15 x 20 cm) rectangle using a rolling pin.
  12. Fold Dough: Fold the dough tightly from both left and right towards the center, ensuring no air pockets remain.
  13. Roll Dough: Rotate the folded dough 90 degrees and roll it tightly from one end into a log.
  14. Prepare Loaf Tin: Lightly spray or grease a loaf bread tin. Place the rolled dough seam side down at one end of the tin facing inward.
  15. Second Proof: Cover with a damp cloth and let rise for about 30 minutes or until the dough reaches the top of the bread tin.
  16. Preheat Oven: While the dough is undergoing the second proof, preheat your oven to 365°F (185°C).
  17. Bake: Once dough has risen to the top of the tin, bake in the preheated oven for 25–30 minutes until the crust is golden and the loaf sounds hollow when tapped.
  18. Cool Bread: Remove the loaf from the tin and cool on a wire rack to prevent sogginess and to set the crumb structure.
  19. Optional Glaze: Whisk one egg and lightly brush the top of the baked bread for a shiny, golden crust.

Notes

  • Prepare the Yudane a day before to allow starch pre-gelatinization for optimal softness.
  • Use bread flour for a strong gluten structure; all-purpose flour will yield a softer but less structured bread.
  • Milk should be at room temperature to prevent killing the yeast.
  • Ensure the dough rises in a warm, draft-free environment for best proofing results.
  • Let the bread cool completely before slicing to maintain texture.
  • The egg wash is optional but gives a beautiful glossy finish to the loaf.
  • Store the bread in an airtight container or bread box to keep it fresh for 2-3 days.

Nutrition

Keywords: Shokupan, Japanese milk bread, soft bread, homemade bread, Yudane bread, fluffy bread

Find it online: https://flavorsbymaya.com/shokupan-recipe/