Breads (Yeast) - Buns/Rolls

Japanese Soft White Buns (Yeast)

September 18, 2020 | Recipe by Bake with Paws
Japanese Soft White Bread


Japanese Soft White Bread


I tried to make Japanese Snow White Buns.  The colour of the buns turned out nice and white.  Unfortunately, the texture seemed like it was under baked and sticky. I wanted to make sure that I got the right texture, so I bought some Snow White Bread from a Japanese Bakery to try (they call it FuwaFuwa). And sure enough, the texture was to the one that I baked.

I tried it again but baked it longer this time. The buns become a very light brown and no longer looks like snow white bread.  However, this time the texture is very fluffy, soft and chewy.  So, I decided I prefer it this way with the slight colour and the texture is what I am looking for.  Instead of calling it Japanese Snow White Buns, I should call it Japanese Soft White Buns.

As you know, I am fond of the Yudane method.  I used exactly the same recipe as my Japanese Soft White Bread (Shokupan) but in different quantities. 

The Japanese Soft White Buns are super fluffy, soft and moist.  It stays fresh longer than most other ordinary homemade bread.  

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.   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.  

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 Buns (Yeast)


Yields:  9 buns

INGREDIENTS:

Yudane:
70g bread flour (I used Japan High Gluten Flour)
70g boiling water

Main Bread:
280g bread flour (I used Japan High Gluten Flour)
1 1/2 tsp instant yeast (can be reduced to 1 tsp)
24g (2 Tbsp) brown sugar
1 tsp salt
15g butter
200g fresh milk or full cream milk (start with 180g first, reserve 20g to add in slowly if the dough too dry,  you do not need to use all.  I used 190g)

Utensils:
8 inch square pan, lined with parchment paper.

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. Kneading:
    1. Put all ingredients (except butter) and including all the yudane dough (tear into pieces) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated.  Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches window pane stage.  I noticed that it is harder to achieve a very thin window pane  with Yudane method dough. It could be due to the gelatinization of its starch.  In this case, a reasonable window pane is fine.  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.
  3. 1st Proofing:
    1. 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.
  4. To shape:
    1. Punch down the dough to release the air.  Transfer the dough to a clean floured surface then divide into 9 equal portions. 
    2. Form each portion to a ball.  Please watch the video "How to shape the Buns"
    3. Place all dough balls in the prepared loaf pan.  
  5. 2nd Proofing:
    1. Let the dough rise for 30 minutes or till about 90% of the size.
  6. Baking:
    1. Preheat oven at 150C (top & bottom heat) for 10 - 15 minutes.
    2. Sprinkle some corn flour or bread flour on top of the buns using a sieve.
    3. Bake in a preheated oven for 35 - 40 minutes, or until slightly light brown.  I covered the buns with aluminium foil after 30 minutes to prevent the buns from getting too brown.
    4. Remove buns from oven and pan.   Let them cool on rack.

Japanese Soft White Buns



GENERAL NOTES:

GLUTEN DEVELOPMENT & WINDOWPANE TEST
Gluten forms when flour comes in contact with water.  Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread.  This makes your bread trap air and rise. 

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded.  By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane.  If you are able to stretch the dough paper thin and translucent  without tearing, then the gluten is fully developed.  However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.  

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily.   For example low hydration and low fat dough.  For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting.  Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken.   Some of you may have experienced the dough breaking during the second proofing.  It is because the dough is over kneaded. 

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.


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.

FLOUR
The right flour plays a very important role in bread making.   To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  The protein content is around  12 - 13%.

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 until it rises 80 - 90% in size or is slightly below the rim of the pan.

BAKING TEMPERATURE & TIME
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.

Comments

  1. I like reading your blog, especially the article on 'yudane vs tangzhong'. I will try this yudane method. Thank you.

    ReplyDelete
    Replies
    1. You are most welcome.. Thanks for visiting my blog.. Try and let me know the result.

      Cheers :)

      Delete
  2. Thanks for sharing the recipe!! I have a question, did you use fan-forced oven (150c)?

    ReplyDelete
    Replies
    1. Hi, You are most welcome and thanks for reading this recipe. It is top and bottom heat as mentioned in Method 4.

      Cheers :)

      Delete
  3. Hi, if I do not have an electric mixer, can I knead the dough manually?

    ReplyDelete
    Replies
    1. Hi, yes of course you can. Thanks for dropping by.

      Delete
    2. Thank you so much for replying ^_^ bt if I were to knead manually
      , how can I know when to stop kneading? Sorry, this is my first time baking bread and I hope to bake a good bread like yours for my children ;) also, can I know where can I get the Japanese high protein flour?

      Delete
    3. You are most welcome..
      Please knead until you achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane).I never done hand kneading and all my bread is machine knead.

      If this is the first time, please watch some Youtube Video on how to knead bread dough with hand first and also understand window pane stage.

      I usually get my Japanese High Gluten Flour from House of Ingredients in KL. You can get online too.

      Cheers :)

      Delete
  4. Hi!! Thank you for sharing this recipe. The bread looks so soft and moist and fluffy!! 😍This seems like a silly question..if I shape the buns smaller @30g, do I bake it at the same temp and time?? Tq!!

    ReplyDelete
    Replies
    1. Hi, You are most welcome. Yes, please cut down the time by 15 - 20 minutes first and please monitor closely. You can stay with the temperature.

      Cheers :)

      Delete
  5. After the first proof, do you punch it down before dividing and give it a bench rest ? Before going to the shaping and final proof ?

    ReplyDelete
    Replies
    1. Hi, Oh yes.. I forgot to mention. However the air will be release when you scrap the dough to transfer.

      Thanks for asking..
      Cheers :)

      Delete
  6. Hi, sorry to bother you but if I were to add in fillings to the bread, when should I do so?

    ReplyDelete
    Replies
    1. Hi, no worry. You add in during shaping the buns.

      Please refer to this recipe method:
      https://www.bakewithpaws.com/2018/06/chicken-curry-potato-buns.html

      Cheers :)

      Delete
    2. Alright thank you so much!

      Delete
  7. Hi! Would you be able to the brand of high gluten flour and possibly where to get it? Thanks!

    ReplyDelete
    Replies
    1. Hi, thanks for asking. It is Nissin Great High Protein Flour. I got it from House of Ingredients. But, the shop already repacked and named it as Japan High Gluten Flour.

      Cheers :)

      Delete
  8. Hi! I love your website! very informative and crystal clear :)
    I made japanese soft white buns today, referring to your recipe. They turned out nicely. But I have several questions:
    - will it make a difference if I use low calorie sweetener instead of sugar in term of the bun's texture?
    - will it make a difference that I used dissolved powder full cream milk instead of liquid milk?
    - I love the texture of the buns but I think it's a little sticky. Is it normal?
    Thank you so much!

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe and your feedback.

      1. I never tried using sweetener and not very sure. But, I don't think it will change the texture.

      2. It is fine to use milk powder instead of liquid full cream milk. Just replace the liquid milk with same amount of water.

      3. It is normal. The bread made using Yudane method is usually sticky and chewy compared with other ordinary breads. I guess it could be the gelatinize of starch in the flour. However, I love about this method is longer shelf life for the bread.

      Cheers :)

      Delete
  9. Hi, ever did this recipe with all purpose flour?

    ReplyDelete
    Replies
    1. Hi, I never used all purpose flour in making bread. You can but probably you will get not so soft and fluffy bread.

      Cheers :)

      Delete
  10. My first time making bread and I over kneaded. Thankfully it is still soft inside and has a slightly dry crust, which is quite yummy. Very silly question, I didn't quite know how to judge if I needed to add more milk. My dough came together with 180g milk but looks dry. Should it be dry or a little sticky to the mixing bowl? Can milk be still added after the butter is added?

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe.

      Should it be dry or a little sticky to the mixing bowl?
      The dough should be soft and a little bit sticky.

      Can milk be still added after the butter is added? Yes you can.

      Cheers :)

      Delete
  11. Hi, Thanks for recipe.

    I tried it with all purpose flour, & bread turned out to be very soft, fluffy & moist.

    ReplyDelete
    Replies
    1. Hi, thanks for trying and your feedback. Great to hear that all purpose flour work for this recipe too.

      Cheers :)

      Delete
  12. Hi, I'm making the Japanese soft white buns but I want to add Purple Yam on it. How many grams should add for the Purple Yam. Hope you can help me. Thank you.

    ReplyDelete
    Replies
    1. Hi, thanks for reading this recipe. I am not sure which purple yam you are referring. Powder or the fresh yam? I never used purple yam powder so I am not sure. But, if you are referring to Purple Sweet Potato, then you can see this below link:

      https://www.bakewithpaws.com/2017/07/japanese-purple-sweet-potato-bun.html

      Cheers :)

      Delete
  13. Hi, how long can this be stored for and will the measurements change if I use regular bread flour?

    ReplyDelete
    Replies
    1. Hi, thanks for reading this recipe. I usually stored the bread in the fridge in airtight plastic bag or container on the second day onward if I could not finished. But, sometimes I purposely left it in room temperature until 3rd day to see the freshness. It could store in the fridge up to a week usually. If you store in freezer it could go up to a month.

      Still the same measurements if you use regular bread flour. But, do not add all milk at one time. Always reserve some as per the recipe above.

      Kindly read the general notes before baking.

      Cheers and stay safe :)

      Delete
  14. Hi! Can the yudane method apply for doughtnut or fried bread? Thankyou

    ReplyDelete
    Replies
    1. Hi, thanks for visiting Bake with Paws. Yes, you can. But, people usually don't use yudane method for donut.

      Cheers :)

      Delete
  15. Hi.. Do you have recipe to make soft and fluffy doughnut? If you have, can you share the link? Thankyou ☺

    ReplyDelete
    Replies
    1. Hi, Yes I have Baked Potato Donuts recipe. You can fry them too.

      https://www.bakewithpaws.com/2020/03/baked-potato-donuts.html

      You may use the search button at the top right right in my blog to search any recipe you like. Or you can search under Recipe or categories.

      Cheers :)

      Delete

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