japanese milk bread

Tried and True! The best Shokupan Japanese milk bread recipe. Shokupan is the soft &amp; fluffy authentic Japanese milk bread made using the Yudane method! Discover the method with easy to follow instructions!

Shokupan

g Bread flour (*1)

ml boiling water (above 194°F(90°C))

ml milk (room temperature) (*3)

sugar

dry instant yeast (*2)

unsalted butter (room temperature)

Bread flour (*1)

g salt

Make Yudane the night before. Place bread flour in a bowl and add boiling water and mix well. Put cling wrap and refrigerate overnight. *4

Pour the room temperature milk into a stand mixer bowl.

Add sugar,butter and yeast to the bowl then add the yudane as you tear it into small pieces.

Add the bread, flour and salt.

Attach the kneading hook onto the stand mixer and combine all ingredient on low speed 1.

When all ingredients are combined, turn the speed up to 5 or 6 and knead the dough for 20 min.

Roll the dough round and place the dough into a greased bowl. Wrap with cling wrap to rise for about 45 min to 1 hour at about 86°F(30°C)  or until double the size.

Use your finger, to test if the dough has risen by dusting your finger with flour and poking the dough. If the dough doesn&#039;t bounce back and the hole you poked stays there, it is ready.

Punch the dough down and cut the dough into two equal parts with a scraper and roll them.

Cover the rolled doughs with a wet cloth and stand it for 20 minutes bench time.

Roll out each dough to about 5.9x7.8inch (15 x 20 cm) rectangle with a rolling pin.

Fold the dough tightly not letting any air in towards the centre from left and right.

Rotate the dough 90 degrees and roll it from one end.

Spray one loaf bread tin lightly and place the rolled dough in the end of the tin facing the centre.

Cover it with a wet cloth and let the dough rise for a second time until the dough rises to the size of the bread tin about 30 min.

Start to preheat the oven to 365 °F(185°C).

When the dough has risen to be level with the tin, it&#039;s ready to bake.

Bake the dough for about 25 -30 minutes in preheated oven.

Remove the bread from the tin and cool it down on a rack. * 5

Whisk an egg, rightly brush over the bread dough.(Optional)

https://content.jwplatform.com/videos/gmeLPpKo.mp4

How to make Japanese fluffy white bread Shokupan

The best Japanese Milk Bread recipe! Japanese Milk Bread, also known as Hokkaido Milk Bread and Shokupan Bread is a recipe you NEED in your book. Soft like a pillow and with a longer counter life than most loaves, this delicious white sandwich bread will be the perfect addition for your breakfast!

Japanese Milk Bread (Shokupan)

(370 grams) plus 3 tablespoons (25 grams) all-purpose flour

(120 grams) water

(120 grams) whole milk

tbsp (25 grams) milk powder

tsp (6 grams) instant yeast

tsp (6 grams) salt

tbsp (43 grams) unsalted butter, room temperature

Start by making the tangzhong base. In a...

Start by making the tangzhong base. In a microwave-safe bowl, add 1/2 cup of water plus 3 tablespoons of all-purpose flour. Whisk ingredients until there are no lumps remaining. Microwave the mixture for 20 seconds, stop and whisk it. Repeat 2 times more, always remembering to pause and whisk. Mixture will be smooth and pudding-like when ready. Let it cool for 5 minutes.

In a large bowl, or the bowl of...

In a large bowl, or the bowl of your stand mixer if using one, mix all dry ingredients: flour, milk powder, instant yeast, sugar and salt.

In a medium bowl, mix the tangzhong base...

In a medium bowl, mix the tangzhong base with egg and whole milk.

Add wet mixture to the dry mixture and...

Add wet mixture to the dry mixture and mix until dough is formed.

Add room temperature butter and knead the dough...

Add room temperature butter and knead the dough for 5 minutes if doing it with a stand mixer, 8 to 10 minutes if doing it by hand. Dough should feel slightly tacky, and if doing using a stand mixer, stick to the bottom of the bowl but not to the sides.

Let the dough rest in a warm spot,...

Let the dough rest in a warm spot, covered, for 1h to 1h and 30 minutes, or until it doubles.

Line and grease with butter a deep 9x4...

Line and grease with butter a deep 9x4 inch loaf pan.

Divide dough into 4 equal pieces. In a...

Divide dough into 4 equal pieces. In a floured counter, roll each piece open, then roll each strip of dough into a cylinder, and pinch ends to seal. When arranging rolled dough into the loaf pan, remember to place the pinched side facing down, with the spiral against the long side of the pan.

Let the dough rest again for 1 hour,...

Let the dough rest again for 1 hour, or until it almost doubles. Dough should look puffy when ready.

Bake shokupan for 35 to 40 minutes at...

Bake shokupan for 35 to 40 minutes at 350°F, until top has a deep golden brown color. Don’t bake at a higher temperature, and bake for at least 30 minutes or it will be undercooked in the middle.

Wait for at least 1 hour before slicing,...

Wait for at least 1 hour before slicing, so bread will be cooled and fully cooked.

https://www.youtube.com/watch?v=dzYpGz6AMOs

Make Japanese milk bread using all-purpose flour only. This shokupan recipe is easy, super tasty and extra fluffy, perfect for sandwiches and delicious to have for breakfast.

Get all the tips for this bread: https://milkandpop.com/japanese-milk-bread/

#shokupan #japanesemilkbread #milkbread

How to Make Shokupan with All Purpose Flour - Fluffy Japanese Milk Bread

These milk rolls are tender, fluffy, and perfectly moist.

Japanese Milk Bread Rolls (Hokkaido Milk Bread)

(43 grams) water

(43 grams) AE Dairy Whole Milk

(14 grams) unbleached bread flour

(244 grams) unbleached bread flour

white whole-wheat flour (61 grams)

dry milk powder (11 grams)

(25 grams) sugar

salt

instant yeast

egg,

Flaky sea salt

For the Tangzhong

, vigorously whisk together 3 tablespoons water, 3 tablespoons AE Whole Milk, and 2 tablespoons bread flour in a small saucepan until thoroughly combined and no lumps remain.

Cook Tangzhong over low heat, whisking constantly, until thickened and whisk leaves a trail on bottom of pan, 3–5 minutes.

Transfer Tangzhong to the bowl of a stand mixer (or large bowl is mixing by hand) and let cool to room temperature.

For the dough

, combine bread flour, whole-wheat flour, milk powder, sugar, salt and yeast in a medium bowl; set aside.

Add AE Whole Milk, egg and melted butter to stand mixer with Tangzhong; stir to combine. Add flour mixture to stand mixer, attach dough hook to mixer and turn mixer to low speed. Mix and knead until a smooth, elastic dough forms, 8–9 minutes.

Remove dough from mixer, briefly knead a couple of times by hand then transfer to a large greased bowl; cover bowl with a kitchen towel or loosely with plastic and let rest until puffy but not quite doubled in size, 75–90 minutes.

Gently punch down dough; divide it into 8 equal pieces. Form dough pieces into smooth, taut rounds (see recipe note below).

Place dough rounds in a generously greased 9-inch cake pan (round or square). Cover Pan with a kitchen towel or loosely with plastic and let rounds rest until puffy, 45–50 minutes.

Meanwhile, heat the oven to 350°F with rack set in middle position.

Brush rounds with AE Whole Milk. Bake rolls until tops are golden brown and an instant-read thermometer inserted in the center registers 190ºF, 25–28 minutes.

Transfer pan to a wire rack; let rolls cool in pan for 10–25 minutes. Run a butter knife around edges of pan and gently lift rolls out of pan; transfer to wire rack.

Brush tops of rolls with melted butter and sprinkle with sea salt.

These rolls look sooo soft and delicious! Cannot wait to make!

We've been on a bread making kick over here and these have hands down, been our favorite recipe! Thank you!

I cannot even tell you how amazing these rolls are!!!!! They are perfectly soft and tender on the inside and golden on the outside. My family LOVED them. This is now my go-to roll recipe.

I can actually taste these through the picture! YUM!

What a wonderful recipe, my family loved these. Thank you so much for the recipe

I was totally drooling watching you make them on IG... they did not disappoint!

https://content.jwplatform.com/videos/fHN0GXmo.mp4

Japanese Milk Bread Rolls

Overnight ube bread rolls made with soft, fluffy Japanese milk bread, and swirls of sweet ube halaya. Perfect for breakfast or brunch! Topped with a sweet and salty coconut glaze for a delicious treat!EASY - Make the recipe even easier by using store-bought ube jam. There is also an option to make overnight rolls for convenience. There is at least one overnight proof time in the recipe (two for an overnight roll version). US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. You can access metric weight measurements using the toggle button below the ingredient list.

Overnight Ube Bread Rolls

recipe Japanese milk bread dough

½ cups ube halaya (you can make the ube halaya with sweet potatoes

Egg wash

confectioner's sugar

coconut cream

½ tsp fine sea salt (or more if you prefer)

Overnight ube bread rolls

You can use store-bought ube halaya, or make homemade ube halaya according to this recipe.

If you can&#039;t find frozen ube or fresh ube, you can make this with purple sweet potatoes or regular sweet potatoes as well.

Ube halaya can be made a few days ahead of time.

If the jam seems a bit too stiff before spreading it on the dough, you can warm it up slightly (in the microwave) to make it more spreadable.

Ube halaya

Make the dough according to this recipe.

Once the dough is kneaded, instead of the first room temperature proof mentioned in the above recipe, cover the dough bowl with plastic wrap and let it rise overnight in the fridge.

Japanese milk bread dough

Prep a 9 x 9 inch square pan by lining it with parchment paper with an overhang. Butter and flour any surfaces that are not covered by parchment paper.

The following day, turn out the dough onto a lightly floured work surface, and deflate gently.

Shape the dough into a square, and roll it out while maintaining the square shape. The final square should be about 15 - 16 inches on each side.

Spread an even layer of ube jam over the dough, leaving a one inch border along one end.

Now roll up the dough towards that end with the border. Make sure the spiral is tight.

Once rolled up, pinch the seam to seal. Then gently roll the tube again on your work surface to make sure the thickness is even.

Slice off the two ends of the dough with a sharp knife or unflavored dental floss.

Divide the tube of dough into 9 equal pieces (using a sharp knife or dental floss).

Place the ube rolls in the prepared square pan (3 x 3 configuration). Cover the pan with plastic wrap.

If you want to bake them on the same day, let the rolls proof in a warm place until doubled in size, and the rolls are making contact with each other. This can take as little as 45 minutes (in a warm area) or up to 2 hours (in cold conditions).

Swirled ube bread rolls

If you want to bake these the next morning, cover the pan and let the ube rolls sit in the fridge overnight.

The following morning, remove the pan from the fridge. The rolls would have proofed to some degree overnight in the fridge. Preheat the oven to 350°F / 180°C.

Let the rolls come to room temperature and proof until they have doubled in size, or the sides of the rolls are touching.

Once proofed, brush the top with an egg wash, or milk, or melted butter.

Bake in preheated oven for about 30 - 40 minutes, or until the bread has an internal temperature of about 190°F, and golden brown in color on top.

Remove from the oven and let them cool slightly.

Turn the rolls out onto a cooling rack. Serve while warm or at room temperature.

Optional - dust the rolls with confectioner&#039;s sugar, or top them with coconut cream, or drizzle them with the sweet and salty coconut glaze (recipe below).

Place the confectioner’s sugar in a bowl.

Dissolve the salt in 4 tbsp of the coconut cream, and add that to the glaze. Whisk to combine.

If you&#039;d like the glaze to have more coconut flavor, and/or be runnier, add the rest of the coconut cream.

If you&#039;d like the glaze to have a more salty flavor, you can add more salt (which is what I do).

Drizzle over warm ube bread rolls. Enjoy!

Sweet and salty coconut glaze

Ultra soft and light slices of Japanese white bread, this shokupan recipe will teach you how to make this famous pullman style bread loaf and make you question why you’d ever need to buy bread from the store ever again.

Shokupan Recipe (Fluffy Japanese Milk Bread With Tangzhong)

bread flour

56 g filtered water

56 g whole milk

egg (room temperature)

70 g whole milk

milk powder

g white granulated sugar

4.5 g salt (Diamond Crystal brand preferred)

butter

vegetable oil (for oiling proofing bowl)

Combine bread flour, water, and milk in an unheated sauce pan. Whisk until fully combined. Place the pan over medium-high heat and bring to a boil.

Lower the heat to medium-low and continue to whisk until it becomes a thick pudding.

Remove from the heat and transfer to a heat-safe container until cool to the touch, about 10 minutes. See photo for final texture.

Tangzhong

In a bowl, mix together the egg and whole milk until it’s combined.

In a stand mixer with the dough hook attachment (or bowl), stir together the bread flour, yeast, milk powder, sugar, and salt. Pour the egg and milk liquid in the bowl. Finally, add the tangzhong and mix on medium (or level 4-5 on my Kitchen Aid). Continue to mix for about 2 minutes or until the dough forms into a ball.

Add butter into the stand mixer and continue to mix at the medium level for 5 to 7 minutes. The dough should fully incorporate the butter and become smooth and elastic. You may need to turn off the machine and use a spatula to scrape down the sides of the bowl to make sure everything gets incorporated. I typically have to do this more than 8 times.

Windowpane test: Test the dough for sufficient gluten formation with the windowpane test. Pinch off about 1 teaspoon of dough and slowly stretch it between your pointer fingers, index fingers, and thumbs. Stretch it thin and hold it up to a source of light. If its thin enough to let light through like a “windowpane&quot; without breaking, you&#039;ve developed enough gluten and can proceed. If the dough breaks or can’t be stretched, continue to knead for another 2 minutes and retry the test. Note: this dough has a stickier consistency, so be careful when stretching.

Remove the dough and transfer it onto a clean surface. See photo for how the dough should look right when taken out of the mixer. Form the dough into a smooth ball by encasing the dough in the middle of your hands. Make a heart with your pointer fingers and thumbs, then move your hands and the dough in a circular fashion until it forms a ball.

Brush on a small amount of vegetable oil in a mixing bowl to coat the inside of the bowl. Transfer the ball of dough into this bowl and cover with a dishtowel. Leave it in a warm place like by a sunny window (or in an oven that’s turned off) for 1-2 hours or until the dough doubles in size. Note: some newer ovens have a “proofing” setting so this might also work.

Check every 30 minutes or so to see if the dough has doubled in size.

Mixing Dough &amp; First Rise

Once the dough has doubled in size, remove it from the oven, remove the towel, and punch the dough down once to remove excess gas.

A single, quick punch will do. Here&#039;s how it looks afterwards.

Transfer onto a clean surface. Weigh your dough and divide this number by 3. Roll into a large log and cut into 3 equal pieces by weight. You can eyeball it, but it’s extremely difficult and you may end up with a lopsided loaf especially if you’re baking in a pan without a lid. Weighing will ensure your rolls are all the exact same size.

Quickly reroll each ball of dough to smooth out the entire surface. Using a claw shape with your hand lets you move it around and control it better without too much sticking. Here&#039;s how it should look after rolling.

Use a rolling pin to roll out each ball into a square.

Fold one corner of the square into the middle and take the opposite corner and fold it towards the center too. Take the corner closest to you and begin rolling the dough upwards until it becomes a jelly roll.

Pinch the ends of the dough into itself to seal. Repeat with the other two balls of dough.

Butter your pan to prevent the bread from sticking. Place all the pieces of dough into the pan so that they have about ½ an inch of space between them and look like they are horizontally stacked on top of each other.

Cover the pan with the dish towel and let it proof once again for about 30-40 minutes or until the tops of the dough is right at the rim of the pan. Then, brush on some milk on the top of the dough.

Slide the lid carefully to cover the pan, and remove from the oven. Preheat the oven to 350 °F.

When the oven is fully preheated, put the baking pan in and bake for about 20 minutes. Carefully uncover the lid and check if the bread is firm and golden brown (about 210 ° F internally). Remove from the oven and transfer the loaf onto a cooling rack.

I like to let the bread rest until it’s cool to the touch before slicing.

Second rise &amp; baking

A recipe for soft and cottony Matcha Shokupan, a Japanese Milk Bread flavoured with green tea.

Matcha Shokupan (Japanese Milk Bread)

water

milk

g bread flour flour

g matcha

255 g bread flour flour

g sugar

g sea salt

g active dry yeast

113 ml whole milk

egg ((about 55 grams))

unsalted butter

Combine milk, water, flour and matcha together in a small saucepan.

Stir with a spatula or whisk over medium-low heat, until it becomes a thick paste. (Beware, it will thicken up quickly).

Remove from the heat and transfer the tangzhong to a stand mixer bowl to cool.

Make the tangzhong:

To the stand mixer bowl fitted with a dough hook, add in the flour, salt and egg.

In a small bowl, combine warmed milk, sugar and yeast. Stir to activate the yeast and set aside for a few minutes.

Once bubbly, add the yeast mixture into the stand mixer bowl.

Make the dough:

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The most viewed japanese milk bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Japanese Milk Bread (Shokupan)

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The most viewed japanese milk bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine