Shokupan – Japanese Milk Bread Loaf

Have you ever eaten Shokupan, the Japanese milk bread? 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?

Why is Japanese bread so soft and fluffy and has the mochi-like texture? The answer is because of the “Yudane” method. The Yudane method makes the bread pillowy soft and fluffy and also keeps the bread from drying out quickly. This is because the heated gelatinised starch in the flour keeps the moisture inside the bread.

 So What is the Yudane Method?

Yudane is made by mixing bread flour and hot boiling water. Adding hot boiling water gelatinises the starch. The gelatinised starch not only allows the starch to take in more water, but also increases the sweetness of it. Therefore adding Yudane to a bread dough(yudane method), you can make soft, moist and sweeter bread which lasts longer.

Yudane vs Tangzhong roux

• The Yudane method originated in Japan and it became widespread and the popular way to bake bread in Asian countries when Yvonne Chen introduced “Tangzhong” roux as a secret ingredient to bake the super soft and light Japanese milk bread in her book called “Bread Doctor”.
• Yudane ratio of flour and water is usually 1:1 whereas “Tangzhong roux” is made by 1:5 ratio of bread flour to water. The Tangzhong mixture is made by heating up to 149°F(65°C) then cooled down to room temperature and added to the bread dough. I will explain how to make Yudane in a paragraph below.
• I have often seen this type of bread also called “Hokkaido Milk Bread” or “Japanese Milk Bread” on social media platforms such as Pinterest. Those breads are made by the same principle either adding Yudane or Tangzhong roux to bread dough.

How to Make Yudane?

We need to deduct 20% of total flour ingredient to make Yudane. So to make 1 standard loaf size dough, we need 250 x 0.2 = 50g bread flour. Yudane flour to water ratios is generally 1:1, but I found it is easier to make yudane with 1:08 ratio. Then simply add hot boiling water (should be above 194°F/90°C) and combine them with a wooden spatula. The ideal combined dough temperature will be around 122°F/50°C. When it is cooled down, wrap with a sheet of cling wrap and leave it on kitchen bench or in a fridge.

Ingredients

You need to gather bread flour, milk, sugar, unsalted butter, Salt and Yudane that you made the night before. Some ingredients will be further explained as I have received many questions about this.

Flour

For making fluffy Japanese milk bread, we need to use bread flour that contains around 12% of protein. I use Japanese brand Nisshin flour. You can use all-purpose flour but all-purpose flour has around 10% protein content therefore the bread will not rise as high as the shokupan made with bread flour.

Yeast

I usually use LeSaffre Saf-Instant Yeast Gold for making shokupan Japanese milk bread. If you cannot find instant dry yeast but can find fresh yeast, you can substitute. This recipe requires 1 teaspoon(5g) of dry yeast, so you would need 5g x 3 = 15g of fresh yeast.

Butter

We need to use unsalted butter. Because the salt content of butter will affect the glutein formation. If you don’t have unsalted butter, and would like to use oil instead, you can. However it is a little bit tricky because butter is solid and oil is liquid. Generally speaking, you can replace 3/4 of the amount of butter with oil.

Milk

Some readers have asked if they can replace with other types of milk. Using different milk does not affect the fluffiness and lightness of the bread. I tested using coconut milk and almond milk. Read the result in the FAQ.

Bakers Percentages

Some readers have asked to change the amount of the ingredients to make bigger or smaller sized bread loaves. Baker’s percentage is great because it is universal when each country uses different units of weight. In the table below, is the bread ingredients mixing ratio. Each ingredient is shown as a % of the flour.

Ingredients	weight	percentage
Bread flour for Yudane	50g	20%
Hot water	40g/ml	16%
Bread flour	200g	80%
Milk	150g/ml	60%
Sugar	15g	6%
Instant dry yeast	3g	1.2%
unsalted butter	10g	4%
Salt	5g	2%

Using Cup Measurement

Ok, if you don’t have a kitchen scale, don’t worry. I have figured out measurements for using cups. However, you need to be as precise as you can. So for example, when you measure 1 cup of flour, you need to spoon flour to the measuring cup, then level the surface with the back of a knife. The cup measurements are included in the recipe cards’ note section.

How to Make Shokupan Japanese Milk Bread?

This is the basic process of making the shokupan Japanese bread in 8 steps using Yudane method.

1. Make Yudane a night before. (8-12 hours)
2. Knead all ingredients using a stand mixer, bread machine or by hand (20min)
3. The first rise (45-60min depends on the temperature)
4. Divide & roll
5. Bench time (20min)
6. Shape
7. The second rise (30min)
8. Bake (30min)

Tips to Make Shokupan Successfully

• Start making Yudane the night before with boiling hot water. When the mixture combines the temperature of the dough should be around 122°F/50°C.
• Leaving Yudane longer will result in better Japanese bread.
• The dough rising temperature should be around 86°F(30°C). My oven has a defrost function and I set the temperature set to 86°F(30°C), so I use that setting for rising. Or use a styrofoam box with 4 little cups with hot water in the corners of the box.

Other Recipes That Call for Shokupan Japanese Milk Bread

The fluffy, soft and moist Japanese milk bread is the basis of other delicious Japanese creations.

• Tamago Sando (Japanese egg sandwich)
• Katsu Sando (Deep fried pork cutlets “Tonkatsu” sandwich)
• Fruit Sando (Japanese fruit sandwich)
• Panko (Japanese bread crumbs)

How to Store the Bread?

Another tip that I can give you is that this bread is super soft, so it is better to slice it the following day. I bake the bread on a Saturday and slice it on Sunday. It will stay moist for a few days just sitting on the kitchen bench. In my household, the bread is eaten in a day or two. But if you wish, slice them and individually wrap and place them in a ziplock bag to freeze. It will last about a month.

FAQ

Stay Connected

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! 

If you liked my recipe for Shokupan Japanese milk bread, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook , Twitter and Instagram to 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!

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This recipe was originally posted in 2017, since then had received so many questions and suggestions. So I have decided update the post and the recipe in order to answer all the questions asked. Thank you for those who left comments below and rate the recipe highly.