Japanese Soft White Bread (Shokupan)

by - December 13, 2019

Shokupan

Shokupan

ShokupanThis crumb shot is taken on the third day.  The bread still stay soft and moist.

Back to the baking basic bread using instant yeast.  I am the fond of the Yudane method.  I baked this Japanese Soft White Bread using the same recipe I shared before on Shokupan Japanese Soft Bread.    The original recipe is adapted from Chopstick Chronicles.  This bread is super fluffy, soft and moist.  It seems to stay fresh longer than most other ordinary homemade bread.  

Both Yudane and Tangzhong uses a method of scalding a small portion of the dough either by cooking or scalding.  Cooking the flour causes the starch to gelatinize. This make the texture of bread soft and fluffy.

According to some bloggers, Yudane was invented by Mr Saito of Japanese flour company.  Whereas Tangzhong (Water Roux) is a Chinese method.  Please click here to see the differences between  Yudane vs Tangzhong Method. 

I have other Yudane Method recipes that you may like to try too.   Yudane Method Bread recipes.

It is advisable to read the following notes before starting baking.

GENERAL NOTES:

KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

HYDRATION
The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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.



Recipe - Japanese Soft White Bread (Shokupan) 


Yields: 1 loaf

INGREDIENTS:

Yudane:
65g bread flour (I used Japan High Gluten Flour)
65g boiling water

Main Dough:
260g bread flour (I used Japan High Gluten Flour)
1 1/2 tsp instant yeast
28g brown sugar
1 tsp salt
13g butter
185g fresh milk or full cream milk (start with 160g first, reserve 25g to add in slowly if the dough too dry,  you do not need to use all.)

Egg Wash: (optional)
1 egg + 1 tbsp water, whisked

Utensils:
Loaf pan (20 X 10 X 10 cm) or (8" X 4" X 4")

METHOD:

  1. 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.
  2. Main Dough:
    1. Put all ingredients together (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Using the dough hook, knead for 2 - 3 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together.  Add in butter and continue kneading for another 10 - 13 minutes until the dough comes together, become elastic, tacky but not sticky and reaches window pane stage.  I noticed that it is harder to achieve window pane stage with Yudane method dough. It could be due to the gelatinization of starch.  Window pane is not really neccessary as long as you kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
    2. Let the dough rise in a warm place for 45 to 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 and form into a ball.  
    4. Roll out the dough flat with a rolling pin. Fold in two sides to the middle and roll up the dough like Swiss Roll until a small log is formed. 
    5. Place all dough in the prepared loaf pan.  Let it rise for another 30 - 45minutes or until dough rise slightly above the pan's rim.
    6. 15 minutes before baking, preheat the oven to 190C.
    7. Brush with egg wash (optional) and bake in preheated oven for 25 - 30 minutes, or until golden brown.
    8. Remove bread from oven and let it cool on rack completely before slicing.

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55 comments

  1. its amazing i will try it.

    https://fandbstories.com/write-for-us/

    ReplyDelete
  2. I made this over the weekend, and my parents love it. It is actually easy to make, and your instructions are clear. I divided my loaf into 2, and rolled raisins onto 1. Quite nice.

    ReplyDelete
    Replies
    1. Hi, thank you for trying this recipe and your feedback. It is very nice to hear that you like it too. Actually, it is good idea of adding raisins onto it. I should try with raisins next time maybe.

      Cheers :)

      Delete
  3. When u double the recipe do u double the yeast n do u bake both the loaves same time.tq so much for Recipe.

    ReplyDelete
    Replies
    1. Hi there,

      I apologies for very late response. Yes, I baked both loaves at the same time.

      Cheers :)

      Delete
  4. Hi Zoe,
    Thanks for sharing this nice recipe. It's simple n easy to make ������

    -Michelle Terence-

    ReplyDelete
    Replies
    1. Hi Michelle,

      Thank you for trying this recipe and your feedback.

      Cheers:)

      Delete
  5. Hi Yeanley, thank you for this amazing recipe, i want to ask, is it okay not to put the yudane in the fridge and just let it sit at room in temp?

    ReplyDelete
    Replies
    1. Hi, thank you for your question and comment. Yes, you can. But, please make sure your room temperature is not warm. If you are from cold country then it is ok. I live in tropical country and the temperature is quite warm.

      Cheers :)

      Delete
  6. Hi, I made this loaf today. Proof till it rose to the same height as tin. It continues to rise in the oven to about 5-10 cm above tin. Looks good but when I unmould from the tin, the sides are dented and sank in. What could be the reason? Otherwise, the bread is soft and nice.

    ReplyDelete
    Replies
    1. Hi, thank you for trying this bread and your feedback.
      It could be too much yeast? Please try to cut down the yeast to 1 1/4 tsp instead. Strange, I have been using this recipe many times and all turn out fine with the amount of yeast I shared. Try to reduce yeast and see what happen.

      Cheers :)

      Delete
  7. Hi, Can you proof this overnight?

    ReplyDelete
    Replies
    1. Hi, I never tried and not sure how it will work. Thanks for your question.

      Delete
  8. hi what are the results when made by hand? are they the same? or does it differ a great deal?

    ReplyDelete
    Replies
    1. Hi, it should be the same result f you know. But, I don't knead by hand.
      Cheers :)

      Delete
  9. Hi, can I add matcha powder to this recipe? Thanks

    ReplyDelete
  10. What is the difference in taste and softness/fluffiness between this recipe and the Sokupan Japanese bread?

    ReplyDelete
    Replies
    1. Hi, Thank you for asking. They are the same. I used the same recipe as I mentioned on the above post.
      Cheers :)

      Delete
  11. Hi!
    Can I check if I can add chocolate powder to this recipe? Say 10g? Thanks!

    ReplyDelete
    Replies
    1. Hi, Yes of course you can. I think you can add slightly more if you prefer stronger taste.

      For 270g of flour I used 10g for this recipe:
      https://www.bakewithpaws.com/2019/06/mocha-soft-sourdough-loaf.html

      Cheers :)

      Delete
    2. Thank you for your reply!

      Can I ask usually for bread do you bake it with fan or without fan?

      Delete
    3. You are most welcome :) I tried both. If I forgot to preheat the oven earlier then I will use fan-forced as it heat up faster. Both work for me. 190C for top and bottom heat mode and 170C for fan-forced mode.

      Cheers :)

      Delete
    4. Great!

      Can I also ask if I am able to substitute with whole wheat flour?

      Would like to make it slightly healthier but still using just Yudane method to keep my bread soft.

      Delete
    5. You can, but your bread will be a bit solid and will not be able to get this type of fluffy texture. I have not tried. But, I have seen before the bread using whole wheat flour.

      If you still want your bread to be healthier and still fluffy, then you can add 20 - 30% of whole wheat flour in the bread instead of 100% bread flour.

      Cheers :)

      Delete
  12. Hi,
    Need your advise on where when wrong. I roll the dough and put in pan, wait for 1 hour to rise. But no sure why it crack when it raised? Thanks

    ReplyDelete
    Replies
    1. Hi Annie,

      Thank you for trying this recipe. Sorry to hear that your bread cracked when it risen.

      Sound like you have over kneading your dough. When the dough over knead, the gluten will break easily. It is very high chance of over kneading with machine. Some people unable to achieve window pane stage like very thin membrane. But, they still have nice tall, soft and fluffy bread.

      Please try again. Stop and check the window pane when you see soft and smooth dough. You do not have to follow exactly the timing provided as different mixer work differently.

      I hope I answered your question.

      Happy baking and have fun.

      Cheers :)

      Delete
    2. Noted and thanks for your advise.. I'll definitely try again as the bread is soft and fluffy.

      Delete
    3. Good luck and happy baking :)

      Delete
  13. What is the purpose of using brown sugar? Can I replace it with white sugar?

    ReplyDelete
    Replies
    1. Thank you for asking. Yes, of course you can. I tried to avoid white sugar if possible, no any other purpose.
      Cheers :)

      Delete
  14. I want to try this recipe but i don't have a scale yet :( do your perhaps have measurements in cups/tsp/tbs?

    ReplyDelete
    Replies
    1. Hi, thank you for asking. I never used cups. But, I can roughly converted using online converter. But, it is depend on your cup size too. Weight is always more accurate.

      INGREDIENTS:

      Yudane:
      65g (1/2 cup) bread flour
      65g/ml (1/4 cup) boiling water

      Bread:
      260g (2 1/8 cups) bread flour
      1 1/2 tsp instant yeast
      28g (2 Tbsp) brown sugar
      1 tsp salt
      13g (1 Tbsp) butter
      185g/ml(3/4 cup) fresh milk or full cream milk (start with 160g first, reserve 25g to add in slowly if the dough too dry, you do not need to use all.)

      I used this link:
      https://convertunits.online/food-conversion/grams-to-cups/65-grams-to-cups/#:~:text=for%20food%20items.-,How%20many%20cups%20are%2065%20grams%3F,equals%201%2F4%20cups%20water.

      Delete
  15. May I have the measurement of yeast in grams? I noticed that my bread top collapsed each time I removed the bread from the pan after baking (wrinkly top). Could it be insufficient yeast or under baking? Pls advise?

    ReplyDelete
    Replies
    1. Hi, I don't use weight for yeast. But, this is the amount I converted online as below link. 4.72g.

      https://www.traditionaloven.com/culinary-arts/baking/dry-instant-yeast/convert-tea-spoon-tsp-to-gram-g-of-instant-yeast.html

      It could be over risen after shaping. In this case, try to bake when the dough rise slightly under or just reached the rim of the pan.

      Cheers :)

      Delete
  16. I noticed in the video, you lined your bread pan but not in the photo illustrations above. Did you grease the pan instead?

    ReplyDelete
    Replies
    1. Hi, thank you for asking. I used non-stick loaf pan for the latest bake. So, I did not lined the pan. But, you need to line the pan if your pan is not non-stick material.
      Cheers :)

      Delete
  17. Hi, can I bake ‘wholesale’ using the Breadmaker?

    ReplyDelete
  18. I'd tried this receipe many times, the bread is very soft even 2 days later.
    However, yesterday my bread didn't turned out as good, the bottom of the loaf is a little dense, could it be the way I rolled the dough?

    ReplyDelete
  19. Hi,

    Thank you for trying this recipe. I don't think it caused by the shaping. It could be few reasons. The bottom of your oven is not hot enough. The bread may have not proof enough after shaping. Proof until The roughly doubled in size and try to press lightly with your finger and it should leave an indentation. If it bounce back than it is not fully proof yet.

    Cheers :)

    ReplyDelete
  20. Hi, there is no egg needed for this?

    ReplyDelete
  21. Hi,thank you for your sahring.
    I have some questions.
    Can I use oil instead of butter in same volume?
    Can I use water instead of milk in same volume?

    Thank you

    ReplyDelete
    Replies
    1. Hi, thank you for asking. Yes, of course you can.
      Cheers :)

      Delete
    2. Thank you.I’ll try and let you know about result.

      Delete
  22. Do you bake with convection fan or without? Thanks!

    ReplyDelete
  23. Hi, thanks for asking. 190C is top and bottom heat. For fan force need to reduce temperature to 170C.
    Cheers :)

    ReplyDelete
  24. Thanks for sharing this recipe. I baked this bread using bread maker and I added raisin. The bread is soft and is the texture that I like. Definitely a keeper.

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe and your kind feedback. Glad to hear that you like it.

      Cheers :)

      Delete

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