Have you ever eaten Shokupan, the Japanese milk bread? You must try it! It’s the delicious, soft and fluffy white bread loaf that you can get in Japan. The golden brown crust and soft white inside make it irresistible. It is amazingly fluffy and stays 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.
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 by adding Yudane to a bread dough (the 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 ingredients to make Yudane. So to make 1 standard loaf size dough, we need 250 x 0.2 = 50g bread flour. Yudane flour to water ratio 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 plastic wrap and leave it on the kitchen bench or in the 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 active 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 gluten 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 the whole milk 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 even 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
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. 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.
- Make Yudane the night before. (8-12 hours)
- Knead all ingredients using a stand mixer, bread machine or by hand (20min)
- The first rise (45-60 min depends on the temperature)
- Divide & roll
- Bench time (20 min)
- Shape
- The second rise (30 min)
- Bake (30 min)
Tips for Making Shokupan Japanese Milk Bread 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 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). This egg salad sandwich is super popular and for good reason.
- Fruit Sando (Japanese fruit sandwich). Another popular sandwich in Japan, often made with strawberries and cream.
- Panko (Japanese bread crumbs). You can use this Japanese bread to make Japanese bread crumbs which are so crispy and perfect for using to make pork katsu or chicken katsu.
- Simply toasting the bread with some butter or jam is also great. The bread is so delicious that even eating it simply like this tastes amazing.
- You can also use this recipe to make super soft Japanese bread rolls.
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
A: Yes, you can. But as you can see the all purpose flour did not rise well in my experiment. The texture of the bread was not fluffy, but rather it was like eating a savoury muffin.
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.
A: You can hand knead, however, because this has yudane in the dough which is very moist, the dough is quite sticky. Therefore, this recipe is more suitable for machine kneading. I usually use either a machine or bread mixer to knead and rise.
A: Yes you can. Some of my readers and myself have only rested the dough for about a couple hours in the fridge and the bread made with that shorter resting time of the yudane was quite successful. However, the longer you rest the yudane the better the quality of the bread.
A: My bread form size is 3.9 x 7.9 x 3.5 inch (10 x 20 x 9 cm). I bought it in Japan. This is similar to what I have from Amazon.com.
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!
Shokupan
Ingredients
Yudane
- 50 g Bread flour *1
- 40 ml boiling water above 194°F(90°C)
Bread
- 150 ml milk (room temperature) *3
- 15 g sugar
- 3 g dry instant yeast *2
- 10 g unsalted butter (room temperature)
- 200 g Bread flour *1
- 5 g salt
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. *4
- Pour the room temperature milk into a stand mixer bowl.
- Add sugar,butter and yeast to the bowl then add the yudane as you tear it into small pieces.
- Add the bread, flour and salt.
- Attach the kneading hook onto the stand mixer and combine all ingredient on low speed 1.
- When all ingredients are combined, turn the speed up to 5 or 6 and knead the dough for 20 min.
- Roll the dough round and place the dough into a greased bowl. Wrap with cling wrap to rise for about 45 min to 1 hour at about 86°F(30°C) or until double the size.
- Use your finger, to test if the dough has risen by dusting your finger with flour and poking the dough. If the dough doesn't bounce back and the hole you poked stays there, it is ready.
- 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 stand it for 20 minutes bench time.
- Roll out each dough to about 5.9×7.8inch (15 x 20 cm) 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.
- 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 about 30 min.
- Start to preheat the oven to 365 °F(185°C).
- When the dough has risen to be level with the tin, it's ready to bake.
- Bake the dough for about 25 -30 minutes in preheated oven.
- Remove the bread from the tin and cool it down on a rack. * 5
- Whisk an egg, rightly brush over the bread dough.(Optional)
Video
Notes
Nutrition
Chopstick Chronicles is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an amazon associate I earn from qualifying purchases.
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.
Mara says
Hi! I’ve had fun making this recipe a couple handful of times. I am curious and have some questions
1. in your recipe I see dry yeast measurements listed as 3g and 5g. Which is the correct one?
2. I always seem to have trouble on the 2nd rise, it always takes longer than 30min, any tips?
Anyways thank you for sharing this recipe! It’s lovely and tasty too 🙂
Shihoko | Chopstick Chronicles says
Hi Mara, 3g is correct. I will update the recipe soon. Thank you for bringing my attention to the typo. 2. in what temperature the 2nd rise was? it is ok, if you needed more than 30 min. The recipe time is only indication because many things affect the rising time.
Tad says
Hi,
I’ve made this bread so many times and every time it is a home run. Everybody loves it and it gets eaten quickly. Your recipe is very clear. I have a pan with a lid so the bread comes out square on the top. – beautiful. Thanks for all the hard work you put into your website.
Your site is my go to site for Japanese food.
Shihoko | Chopstick Chronicles says
Hi Tad, Thank you so much for your lovely comment and wonderful rating 😀
Maya says
Hi I used this recipe and it worked great! I was wondering if it can be made the night before or day in advance? If so, how do I properly store it so it doesn’t lose the texture?
Shihoko | Chopstick Chronicles says
Hi Maya, Thank you for making Shokupan with my recipe. Yes you can. This is what the Yudane method for. It keeps the shokupan moist for longer than ordinary bread loaf. So if you keep it for next day or a couple of days, just keep it in bread case(if you have) or I wrap it with cling wrap and then air tight container after the bread completely cooled down.
cassie says
this recipe is wonderful! i have tried it after resting the yudane for up to 72 hours, and the bread turned out even more delicious than yudane that has been rested overnight.
for those wondering about the difference between the yudane and tangzhong method, i’ve personally found that the tangzhong method yields softer buns (both are soft to begin with), but the yudane method seems to make the bread stay fresh longer.
Dina says
I made this bread following your recipe exactly and it turned out heavenly. Best loaf of bread I’ve ever had. Thank you for such a detailed and easy to follow recipe.
I have a question – can I use wholemeal bread flour for this recipe, including in making the yudane? Will I need to change the percentages of other ingredients used? Thank you in advance 🙂
Shihoko | Chopstick Chronicles says
Hi Dina, yes you can with same amount 😀
Lou says
Will it be ok if i rest the yudane for 24 hours?
Shihoko | Chopstick Chronicles says
Hi Lou yes.
Margaret says
Hi Shihoko, I am a beginner of making a bread.
I’ve been trying your recipe for 2 times and I’m not satisfied with the end result.
First time I was made a mistake with the temperature in the oven and the bread is not brown but the taste still good.
Second time with the right temperature 185C. But this time the bread skin is crunchy and a bit hard and I was bake only for 18 minutes. Should I reduce the temperature? By the way I’m made the shape like a bun and get 10 buns. Is it because of that? Please advice!
Thank you
Shihoko | Chopstick Chronicles says
Hi Margaret, Thank you for making Japanese milk bread with my recipe. How about bake in 185°c and if it get too dark when the crust become your ideal colour, place aluminium foil over so that it will not get darker but the inside will baked properly?
Denis says
Hi,
I don’t understand Step 4 of the instructions: haven’t you already ‘added the bread’?
Thanks for clarifying.
Shihoko | Chopstick Chronicles says
Hi Denis, thank you for asking. It is supposed to be add bread flour.
Leena says
Can’t wait to try this. Yours is the only recipe I found without eggs. What is 12% protein flour? How can I tell on the packaging? Or how don’t calculate that?
Thanks!
Shihoko | Chopstick Chronicles says
Hi Leena, see the label, that tells you how much percentage of protein contains in the flour.
Sam says
I need help. The texture came out super moist but it can’t rise to my loaf pan. I made 3 loads and all go cracking on top. I can’t achieve a s smooth Poof when I roll the dough to shape. And it always stop at 90% of my pan size. I am using a 450g Pullman pan. 21cmx 12cm x 11cm
R1 says
If I want to add 1egg, how much I have to reduce milk?
Regina Roth says
En Argentina lo hice con harin 000 y salió perfecto
Jo says
Hi, I made milkbread and my husband devoured it in a day. I was considering premaking and then freezing the dough and taking it out to bake as desired, much like I do with pizza dough. Do you suggest doing this or would this dough not freeze well? Thanks!
Shihoko | Chopstick Chronicles says
Hi Jo, I have not tried it myself but I think it will work.
Joseph says
Hi,
The bread was very nice. My dough was oddly filled with little bubbles and was very delicate compared to the photos, but even then, the flavor of the bread is amazing. The crust on the side of the bread was crunchy the day you bake it and softens over time.
My bread took a lot longer to rise in my pan; is your pan measurements from inside corners, or does it include the top lip? I duplicated your recipe by 1.5 with total volume measurements of my pan and yours because I didn’t know how to use bakers precentages.. Also, how do I know if I over/underproofed it? I baked mine after 1 hr 30 at a temp of about 85 F (about 1/4 below top of pan) because I was worried I was over proofing it.
What would I do different (quantity) if I were to use my pull man loaf pan with the lid on?
Looking forward to your reply
Susan says
I also found that the top of mine bubbled when baked. I think I may have over proofed mine. Patiently waiting for it to come out the e oven 😊
Bailey says
I am so shocked!! I’m not a super experienced baker or anything but this bread turned out AMAZING. I did my very best to be as precise as possible since I was following the metric conversions (I don’t have a scale) and the ratio was perfect! I appreciate you for doing that. Can’t wait to give some to my coworkers. This will definitely be a recipe I can see myself making over and over, it is actually a lot more easy to do than I thought! I am very happy with this recipe, thank you for sharing it! <3
Shihoko | Chopstick Chronicles says
Hey Bailey, I am glad my Japanese milk bread loaf recipe worked for you 😀
Bailey says
Absolutely! My friends also loved it 😊 I ordered a kitchen scale so I can make even better and more accurate batches! Very excited to keep improving my skills. bread making has been very therapeutic for me lately, I think I just discovered one of my new favorite hobbies <3 I’ll try to remember to take a picture to show you next time 🙂
Theerapat says
Can I use other Baker took.instead of oven. eg. Rice cooker , Steamer, etc
Shihoko | Chopstick Chronicles says
Hi Theerapat, I am not sure.
Luke says
The recipe says to brush the bread with egg AFTER it has cooked… is this correct?
Shihoko | Chopstick Chronicles says
Hi luke no brush with egg just before baking.
Hope says
Thank you for sharing the recipe. The family loved its softness and fluffiness.
Jose says
Easy and practical. Bread for every Moment
Deliciosa recipe Also the sandwichs
Gigi says
Following your recipe using a bread machine to knead the dough. I use a Cuisinart bread machine that has a dough program that is 90 minutes long. Am I supposed to follow the program all the way through? Or, take it out after 20 mins and continue with the recipe?
I would appreciate any advice. C:
Shihoko | Chopstick Chronicles says
Hi Gigi, you can use the dough program. I think it will be easier 😀
Gabriele says
Been preparing shokupan a few times in the past week. Great results,I love that it seems to become tastier after one or two days if properly covered after being sliced. Definitely delicious, want to use the same dough to prepare rolls with fillings next time
Rebecca Griffith says
Hi,
Bread beginner here. Does the yeast need to be proofed?
Shihoko | Chopstick Chronicles says
Hi Rebecca, No for this recipe. I used instant yeast.
Evelyn says
This recipe is fantastic the bread comes out delicious and so soft. I waited until the following day to slice and had no problems. Bread so tasty no topping is even needed. Thanks!
Shihoko | Chopstick Chronicles says
You are welcome Evelyn 😀
Madeline says
Hi ! I enjoy reading your detailed recipe. May i know if my pan is the size of length : 20cm , height : 11cm, width : 11cm , do i need to double the recipe or 1 recipe is enough. Thank you for your kind advice
Shihoko | Chopstick Chronicles says
Hi Thank you Madeline, My pan size is tiny little bit smaller than yours only like 2cm so I don’t think you need to adjust the size.
Joe says
I’ve made this bread numerous times and each time it’s super fluffy and tasty, BUT I’ve been getting big holes at the top of the loaf consistently. I use a 9x4x4 pullman pan, and I already tried to adjust the recipe to accommodate the increased volume and reducing proofing time in case I’ve overproofed it, but nothing is working! Any advice?
Shihoko | Chopstick Chronicles says
Hi Joe after the first rise, are you punching down enough?
Joe says
Yes, I made sure to roll the dough out as much as possible and no longer hearing the little pops.
I have been using a little bit of butter instead of flour to roll out the dough, just to give it a little bit more richness. Another guess that I have then is that the butter is preventing the layers from fusing together during baking and creating an air pocket. However, I’ve tried not using butter or flour to roll out the dough but the result still had the bubble. I’ll try using flour next time and hopefully I’ll be able to let you know!
megust says
hi, my loaf pan has length of 20cm, height of 10cm and width of cm. may I know whether it is the same size as the pan loaf for this bread recipe ? thank you so much 🙂
Shihoko | Chopstick Chronicles says
Nearly same 😀