Japanese Milk Bread (Shokupan)
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A soft and fluffy Japanese milk bread, also known as Shokupan, made with a unique Yudane dough technique.
00:35:00 total
Serves 8
medium
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Ingredients
- flour - 25g (for Yudane dough)
- hot milk - 40ml (for Yudane dough)
- honey - 20g
- lukewarm milk - 140ml
- instant yeast - 2.5g
- flour - 240g (for dough)
- sugar - 15g
- salt - 2.5g
- whipping cream - 30ml
- unsalted butter - 15g
Instructions
- Prepare Yudane Dough: Mix 25g of flour with 40ml of hot milk. Let it rest until cool.
- Mix Dough Ingredients: In a large bowl, combine the Yudane dough, 20g of honey, 140ml of lukewarm milk, 2.5g of instant yeast, 240g of flour, 15g of sugar, and 2.5g of salt. Mix until well combined.
- Add Fats: Incorporate 30ml of whipping cream and 15g of unsalted butter into the dough, kneading until the dough is smooth.
- First Rise: Cover the dough and let it rise in a warm place until it doubles in size.
- Shape and Second Rise: Punch down the dough, divide it into portions, shape them, and place into a 10x10cm pan. Cover and let rise again until doubled.
- Bake: Bake in a preheated oven at 190°C / 370°F for 30-35 minutes or until golden brown.
