Shokupan (Japanese Milk Bread) Recipe - Japanese Cooking 101

Would you mind sharing the brand of flour you use?

Thank you for the recipe! My kids love it and it's easy to make!

Can this bread be made in bread making machine?

I just try your recipe, super successful, so soft and tasty, thank you for sharing

Hi. How long should i knead the dough in the kneading machine? I did for almost 30 min and still it was tearing off when i did windowpan test. What should i do. Pls let me know.

Before placing the dough in the pan side by side, I would flatten each bun out and roll it up into a sausage, and then place it in the pan side by side, this gives the dough the typical japanese cloudy sheets of bread when you rip it apart...and oh yeah, I would use a flour roux, in this way the bread will last longer and is more fluffy and pillowy...

Can the dough fit into the pan, without dividing it to four loaves?

Thanks for the recipe. Will this still work if I don't add the 20 g dried milk?

how do you store this?do i have to consume them in a matter of days? thank you

I'll do it tomorrow morning

Looks delicious
https://youtu.be/WXGjjiowACM

This is western bread, but Japanese style or version. Not even sure what makes this Japanese, other than the name, and the shaping. This is what we have been eating for generations in US. France calls it pan di mie. notice the word pan in Shoku pan, which means bread in French although spelled pain in FRance

Ok so you never say how much of anything you use 🤣

I had them when I was in Japan. They are soooooooo good

Can u provide the recipe for a 8x4x4 inches pullman pan for a square loaf?

This voice... Is this Rie?

Hello! Is the dried milk you use the same as nonfat dried milk powder or do you use whole milk powder? Thanks for the great video and recipe!

I made it many times, it taste just like the bread I buy from Japanese bakery. Easy to make !

(

...As soon as I can find a bread pan with a lid I'm trying this..

I do have milk powder, and I tried this recipe and it came out to be excellent, but why do we add milk powder?

Is it okay if the dough is too stickyplz any respond

Well done. It's pretty shapely and it must be delicious.

have someone tried to make it using milk? which is better?

Most Japanese bread recipes (a.k.a. Shoku Pan, Hokkaido Bread, Milk Bread) use a flour roux called Tangzhong. For those who are not familiar with this, it is simply a small amount of flour that is heated with water or milk until gelatinized and then incorporated into the bread dough. It is thought to help make the bread extra soft and fluffy. Because I enjoyed the really simple recipe here (see comment below), I wondered if converting it to using a Tangzhong might make it even better. So here is the converted recipe. Both recipes make a really delicious bread, but I think the Tangzhong makes it it even more light and fluffy. If you give it a try, reply and share your results.

Japanese Soft White Loaf (Shoku Pan) Recipe, adapted to use Tangzhong
from https://www.japanesecooking101.com/shoku-pan-recipe/ and https://dessertfirstgirl.com/2015/02/hokkaido-milk-bread-tangzhong.html

(for standard one pound 8 1/2 x 4 1/2 inch loaf pan)

Tangzhong Ingredients:
13 g bread flour
63 g water

Dough Ingredients:
287 g bread flour
5 g dry yeast
20 g sugar
10 g dried milk
5 g salt
147 g water
all the Tangzhong

Final addition:
20 g softened butter

Instructions:
1. First make the Tangzhong by whisking the flour into the water in a small sauce pan and then heating it over medium heat while whisking until it becomes thick and paste like (this occurs at about 65°C). Take off the flame and set aside to cool.
2. Add the water from the dough ingredients to the Tangzhong and mix together. Wait until it is luke warm.
3. Mix together all the dry ingredients, then add the water/ Tangzhong mixture once it has cooled sufficiently.
4. Knead by hand for about 7 minutes
5. Add the butter then knead 7 minutes more
6. When the dough becomes smooth, make it into a ball, then let it rise covered with plastic for about 1 hour or until doubled.
7. Divide the dough into 4 pieces, make into balls, and put them side by side into oiled parchment lined 8 1/2 x 4 1/2 inch loaf pan. Let it rise again about 30-45 minutes, covered, or until the dough about doubles.
8. Preheat oven to 190°C (convection). Bake (without scoring) for about 30 minutes or until inner temp >95°C. Cover with aluminum foil about half way through bake time to prevent over browning.

Could you please convert ingredients to cups/tbs/tsp 🍞💕

Thanks !! Really delicious, fast and easy.

I don't have a Pullman pan, and since I am baking bread for just one person: I adapted the recipe as follows.

Japanese Soft White Loaf (Shoku Pan) Recipe
from https://www.japanesecooking101.com/shoku-pan-recipe/

(Half of the original recipe to fit in standard one pound 8 1/2 x 4 1/2 inch loaf pan)

Ingredients
300 g bread flour
5 g dry yeast
20 g sugar
10 g dried milk
5 g salt
210 ml water, lukewarm
20 g softened butter

Instructions
1. Mix together the dry ingredients, then add the water and mix to shaggy dough.
2. Knead by hand for about 7 minutes
3. Add the butter then knead 7 minutes more
4. When the dough becomes smooth, make it into a ball, then let it rise covered with plastic for about 1 hour or until doubled.
5. Divide the dough into 4 pieces, make into balls, and put them side by side into oiled parchment lined 8 1/2 x 4 1/2 inch loaf pan. Let it rise again about 30-45 minutes, covered, or until the dough rises to top of the pan.
6. Preheat oven to 190°C (convection). Bake (without scoring) for about 35 minutes or until inner temp >95°C. Cover with aluminum foil about half way through bake time to prevent over browning.

Results: Beautiful soft crust and fluffy crumb, delicious taste. Very quick and easy !!

Isnt this a Pain De Mie ?

How much does the loaf in the recipe weigh? I have a 1 1/2 pound capacity pullman pan...

Where do you get that kind of bread pan? Or at least in Canada...

If I don't have dried milk how much water should I cut out from the recipe? Or can I just replace the dried milk with some more flour?

Hello. Can I replace the 420 ml water with liquid milk and delete the 20 g dried milk? Pls. reply. Thank you.

so, you don't use bread improved?

Do I have to use yeast

Looks great. What is the size for the pan? Thank you!

I would make this with no sugar added

What size pan are you using? My dough proofed out of the pan :s I salvaged it, but either I proofed it for too long or my pan wasn't big enough. LoL

j'aprecie vraiment vos pain main je parle que français si tu peu ns ecrire en français

can I using bread maker ?

I followed your recipe but my bread didn't turn out good, the taste was bland. I was hoping this recipe would be like the soft milk bread that I buy at the Japanese store.

Yay

1:31 and 1:43 Did you say 78 minutes or is it 7 "to" 8 minutes?

it looks really good, but when you let it rise for about an hour after kneading, should i put it in the refrigerator to let it rise with plastic wrap or i can leave it out at room temperature?

Is the dried milk necessary?

wow! oishiisou!

I don't have that bread pan, could I just use one without the lid?

Where do you get that pan, it is bigger than most pans I found with lids.

Make this bread today
Came out good, nice and tSty
Thanks