Have you ever eaten Shokupan in Japan? You must try it! It’s that delicious, soft and fluffy white bread loaf that you can get in Japan. They are amazingly fluffy and keep moist for longer than ordinary bread because of the Yudane method.
Why is Japanese Bread So Fluffy?
I did a little bit of research about why Japanese bread is so soft and fluffy and has the mochi-like texture. And I found the “Yudane” method. Yudane method makes the bread incredibly soft, and helps the bread stay fresh longer (it does not last long in my house though…).
The Yudane method works so remarkably well to make soft and fluffy bread and makes the bread last longer because the heated gelatinised starch in the flour keeps the moisture inside the bread and it will make the bread soft and last longer.
What is the Yudane Method?
- The Yudane method originated in Japan and it became widespread and popular way to bake bread when Yvonne Chen introduced “Tangzhong” roux as a secret ingredient to bake the super soft and light Japanese bread in her book called “Bread Doctor”.
- Tangzhong roux is made by 1:5 ratio of bakers or bread flour to water. The mixture is heated up to 65-degrees celsius then cooled down to room temperature and added to the bread dough.
- Multiple Japanese companies have patents on this method, but I found a lot of recipes on the internet. I referenced and adopted this recipe to make my Shokupan in Australia.
I have seen this type of bread also called “Hokkaido Milk Bread” on social media platforms such as Pinterest often. Hokkaido milk bread is made by this Yudane method.
This is not a popular effortless “No Knead” type of bread recipe, however, it is worth the effort to bake this bread especially if you love any Japanese baking stuff, this is the bread you must try!
FAQ-
Q: Can the bread flour be replaced by all purpose flour?
A: Yes, you can. But as you can see the all purpose flour did not rise well. The texture of the bread was not fluffy, but rather it was like eating savoury muffin.
Q: I don’t use cow milk, can I use almond milk or something else instead?
A: Using different milk does not affect the fluffiness and lightness of the bread. The coconut milk I used was the “Ayam Premium Coconut Milk 100 % Natural” which contains 24.3 g fat in 100ml and it is quite rich and thick. The almond milk that I used was “Sanitarium So Good Almond Milk” and contained only 1.4g per 100ml. It was very thin milk. The almond milk bread turned out fluffier and coconut milk bread was denser.
Hope these experiments using different ingredients helps you make a decision as to which ingredients to use.
If you liked my recipe for Shokupan Japanese bread, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook , Twitter and Instagramto keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!
And here is the mini movie “How to make Shokupan Japanese milk bread” from me
Ingredients
Yudane
- 50 g Bread flour/Baker's flour
- 40 ml boiling water above 90 degree celsius
Bread
- 200 g Bread/Baker's flour
- 3 g dry instant yeast
- 1 tbsp sugar
- 1 tsp salt
- 10 g unsalted butter
- 150 ml milk
Instructions
- Make Yudane the night before. Place bread flour in a bowl and add boiling water and mix well. Put cling wrap and refrigerate overnight. *1
- Place all the ingredients except the unsalted butter into a bread making machine or kneader with the wet ingredients first then dry ingredients.
- Add the Yudane (torn into small pieces) and knead it for about 10 minutes.
- Add the unsalted room-temperature butter and knead for another 10 minutes.
- Place the dough into a greased bowl. Wrap with cling wrap to raise for about 1 hour at about 30 degrees celsius(86F) or until double the size.
- Punch the dough down and cut the dough into two equal parts with a scraper and roll them.
- Cover the rolled doughs with a wet cloth and take 20 minutes bench time.
- Roll out each dough to about 15 x 20 cm (5.9x7.8inch)rectangle with a rolling pin.
- Fold the dough tightly not letting any air in towards the centre from left and right.
- Rotate the dough 90 degrees and roll it from one end.
- Spray one loaf bread tin lightly and place the rolled dough in the end of the tin facing the centre.
- Start to preheat the oven to 185 degree celsius (365 f).
- Cover it with a wet cloth and let the dough rise for a second time until the dough rises to the size of the bread tin.
- Bake the dough for about 25 -30 minutes.
- Remove the bread from the tin and cool it down on a rack.
Hi, what is the size of your bread tin/mold?
Hi Yin, 4 x 7.5 x 3.5 inch / 10 x 19 x 9 (height)cm
Do you do a egg wash or butter wash before baking in oven?
Hi Sarah, no I don’t, but if you do the bread will look nicer 😀
I made this for the first time, and it is so good! I have been looking for an eggless Japanese bread recipe (I’m allergic to eggs), and my search stops here.
My husband, who can eat eggs, says that this bread has a similar texture as egg bread. He loved this bread.
One modification I made: the dough was very sticky so I added 50-100 grams more bread flour.
Thank you Shihoko!
You are welcome Océane, I am glad that you and your husband like this bread 😀
Wonderful, we have bread texture like one prepared with high quantity of sugar and butter.
Thank for you and for Yudane.
Your welcome, if you like the recipe please rate as well 😀
Excellent rating
Thank you Hassan 😀
Hi, thank you for the recipe!i just made the bread and it turned out really soft and fluffy. Almost too soft maybe… because I can’t slice it! Am wondering if it is possible to enhance the milk flavour by adding milk powder because while it smells amazing during the bake, it doesn’t taste milky (unlike milk toast). Also, I might reduce the amount of salt and increase the sugar by a bit next time. Any tips on slicing, as well as how to get the skin to stay smooth after baking? 🙂 thank you again, for the wonderful recipe and detailed instructions!
You are welcome Sharon. I am glad the bread turned out soft and fluffy for you 😀 I usually slice it the day after when the bread is completely cool down with a slice guide that I bought in Japan. You might be able to find it online? I will add that information next time I update the post. Also to keep the crust soft. I cover with kitchen cloths and put it in a bread container.
I made it!!! I finally made it!!! It took me like, three attempts to successfully make this. The reason I failed was because the temperature where I let the dough rise was not sufficient. Thank you very much for the recipe!!!
Yayyy Chauyut 😀 I am glad to know you successfully made the Shokupan!!
50g of bread flour with 40mL of boiling water is nowhere near a 1:5 ratio. Is that a typo on the webpage recipe? Should it be 400ml of boiling water.
Hi Dennis, it is not typo. It is the ratio for “Tangzhong roux”. Yudane method is different from that. This recipe is “Yudane” method.
Just wondering can I replace water with milk in the Yudane process.
Hi Shihoko-san, can i use half of the recipe to make a smaller loaf?
Thank you 🙂
Hi Hendy, yes of course 😀
These sound delicious. I can’t wait to try making them.
Not only this bread, but everything in Japan are so delicious. You will like it 😀
This is definitely something I’m going to try…thanks!
You are welcome 😀
Hi, I’ve tried this recipe twice and.both times found it to be very, very sticky. I’ve tried kneading for 15 minutes and then proofing it and it’s still very sticky. I never get to roll it out because it’s too sticky so I just end up baking it as is so it never turns out well. Still edible though. What am I doing wrong? I’ve thought of doubling the recipe and using my mixer to mix and knead. The first time I made it I used my mixer but the dough hook couldn’t mix or knead as all the dough stayed at the bottom of the bowl. It seemed like there wasn’t enough dough for the hook to grab onto. That’s why I thought doubling the recipe might help. What do you think?
Hi Rita, what flour did you use?
Hi Shihoko-san
Am Ha Na from Indonesia.
You have a beautiful page. Oh my… am glad got this page. Trully i am.
Actually, my son had been asking me to make some toast bread, the fluff & soft one.
And have been over years for me for not making bread. So, yes! I’m nervous. Hahaha….
Already search so many recipes, so many pages and they still not “clicking” my heart.
So, here i am.
I’m gonna try your recipe. I hope it doing well.
Thanks a lot. Again.
Will mention #chopsticchronicles on my facebook post.
Hi Hana san. You are welcome. Good luck and please let me know how your bread turns out 😀
Hello, can I replace the butter with oil? I would like to do it vegan
Thank you, Harel 🙂
Hi Hazel Yes I think it will work but I have not tried it myself.
May I ask you to please post a recipe for this bread that has been adapted to use sweet potatoes? I have seen many posts about it (not on your site) but no one is posting a recipe.
I am not quite sure what it is, but if I see a photo I might know what it is. Could you send me a photo or give a link to look at the photo?