Shokupan Recipe (Yudane method) | Japanese Milk Bread

Описание: This is a bread that my family enjoys very much and it reminds us of Japan. It has high moisture content which makes it very soft and fluffy.

Makes: A 10 x 20 x 9 cm loaf
Bake: About 30 mins at 180C in a preheated oven

---------------------------------------------------

Ingredients:-
(For the yudane)
50g bread flour
40ml water, boiling hot (above 90C)

(For the bread)
150ml milk, warm (about 35 - 40C)*
3g instant dry yeast
15g unsalted butter, room temperature**
200g bread flour, sifted
20g sugar
5g salt

------------------------------------------------

*You can use either full cream milk or oat milk.

**This can be increased to 30g if you prefer a more buttery loaf.


Tip: Please add the ingredients according to order. And pour in the salt on the opposite side of the bowl from the sugar.

If the dough tears easily during the window pane test, knead for an additional few minutes.

When letting the dough rise, rising to the height/volume required is more important than following the time period recommended. Eg. Letting the dough rise in a 35C room will require less time compared to letting it rise in a 25C room.

For a golden brown top, brush with a thin layer of milk just before baking the bread in the oven.

--------------------------------------------------

I hope you enjoy making this bread as much as I've enjoyed making the video.

Cheers!

--------------------------------------------------

This recipe is adapted from chopstickchronicles.com.