Shokupan Japanese Soft White Bread

by - July 10, 2018





Lately, I come across this fluffiest bread, Shokupan Japanese White Bread by accident while browsing through the internet.  

Shokupan means “eating bread” in Japanese and it is also commonly referred to simply as Japanese white bread.  It is quite similar to Hokkaido Milk Loaf but is less sweet and eggless.  This bread is super fluffy, soft and moist.  It seems to stay fresh longer than most other ordinary homemade bread.

I used the Yudane method shared by Chopstick Chronicles.  Yudane method is quite similar to Tangzhong (water-roux) method.  Both methods are scalding method. For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire.  The ratio of the flour and water is almost 1 to 1.  The scalded dough may only be used 4 hours later (at least) or overnight in the fridge. 

Please refer "Yudane Method vs Tangzhong Method" shared by Lynn Lim.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Shokupan Japanese Soft White Bread Recipe


Yields: 1 loaf

INGREDIENTS:

Yudane:
50g bread flour
45g boiling water

Bread:
200g bread flour 
1 1/8 tsp instant yeast
1 1/2 tbsp brown sugar
3/4 tsp salt
10g butter
150g fresh milk or full cream milk (start with 120g first, reserve 30g/2 tbsp to add in slowly if the dough too dry)

Utensils:
Loaf pan (8" X 3" X 3")


METHOD:

Yudane:
  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. Take out from the fridge 30 minutes before using to return to room temperature.
Note:  

I made the yudane dough 4 hours before and left it outside instead in the fridge. It works too.

Bread:
  1. Put all ingredients into the bowl of stand mixer. Using the dough hook, knead until the dough comes together, become elastic and tacky but not sticky.  It takes around 15 minutes at medium speed.   
  2. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Form each portion to a strand/long log. Roll out each dough with a rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Place all dough in the prepared loaf pan.  Let it rise for another 45 to 60 minutes or until double in size. 
  5. 15 minutes before baking, preheat the oven to 190C.
  6. Bake at preheated oven for 25 - 30 minutes, or until golden brown.
  7. Remove bread from oven and let them cool on rack completely before slicing.
Note:

I have received feedback from readers who have tried the recipe that the dough is too sticky and wet.  It could be due to the flour.  Some flour absorb less water.  If you find your dough mixture wet please reduce the water to 40g in Yudane and reduce milk to 120g.  If too dry then add 1 tablespoon of milk at a time until you achieve the desired consistency.  In this recipe, I used Japanese high gluten flour.


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13 comments

  1. can I use the dough to make the red bean bun. thanks

    ReplyDelete
    Replies
    1. Hi Thomas,

      Thank you for dropping by. Yes, I am sure you can.

      Cheers & Happy baking :)

      Delete
  2. Hi Yeanley
    Can I use wholemeal flour instead?

    ReplyDelete
    Replies
    1. Hi Elle,

      Thank you for asking. I am not sure if you can get this result if you used wholemeal flour. I would advise you to use 20 - 30 % wholemeal flour and 70 - 80% bread flour to try. I used Japanese high gluten flour (Bread Flour) in this recipe.

      Cheers & happy baking :)

      Delete
  3. How would excluding the brown sugar affect the recipe since I don't have any on hand.

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for dropping by. You can use any sugar. The reason I used brown sugar is because it is more healthier than white sugar.

      Cheers and happy baking :)

      Delete
  4. Hi Yeanley

    If I am kneading the dough on the table counter do I still have to knead it for 15 minutes and can I use all-purpoae flour?

    Thanks

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for your question. To be honest, I never knead my bread dough on the counter. All my bread dough are machine knead. So, I am not sure how long you should be kneading. I guess you have to knead until gluten is form and window pane stage.

      Cheers and happy baking :)

      Delete
  5. How long can the bread stays soft?

    ReplyDelete
    Replies
    1. Hi, Thank you for asking. Mine was 3 - 4 days, I kept inside proper seal plastic bag in room temperature.

      Cheers:)

      Delete
  6. Hi, do you machine knead your dough in an aircon environment for 15mins? I'm having problem with long kneading in our room temperature. Dough becomes rough and slaggy. Thanks!

    ReplyDelete
    Replies
    1. Hi Danny, Thank you for your question. I am using Kenwood Chef Mixer. So far, I don't have this issue. However, I could feel the dough very slight warm. You may want to break down the kneading into 2 sessions. Rest in between may help. By the way, this recipe dough will be slightly soft. You may want to cut down the fresh milk to 100g as some flour absorb more liquid. If too dry then add 1 tbsp at a time.

      I hope this will help.

      Cheers :)

      Delete
  7. Hi, how do you maintain mixer and dough from 'heating up' with 15 mins of kneading in our 34 degrees C room temperature? I'm facing this problem. Thanks!

    ReplyDelete