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Shokupan (Japanese Milk Bread)
Shokupan, or Japanese Milk Bread is the softest and fluffiest loaf you’ll ever make. The secret? It uses the yudane method. Learn how you can make this at home.
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Cooking tools:
- Stand mixer
- Rolling pin
- Loaf pan
- Pastry brush
- Oven
- Refrigerator
- Mixing bowl
- Plastic wrap
- Whisk
- Spatula
- Kettle
Ingredients
- 65g bread flour
- 65g boiling water
- 260g high protein bread flour and extra for dusting
- 28g sugar
- 1½ tsp dry yeast
- 1 tsp salt
- 175g fresh full cream milk
- 30g unsalted butter
- 20x10x10cm loaf pan
- 1 egg (beaten, for egg wash)
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