Shokupan Japanese milk bread

100 mins
Serves 1
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Directions

  1. 1Combine a small amount of flour with boiling water to create the YUDANE. Let it cool.
  2. 2Add flour, sugar, salt, milk, honey, and yeast (that has bloomed) to a stand mixer.
  3. 3Add the cooled YUDANE to the stand mixer.
  4. 4Knead for 10 minutes.
  5. 5Gradually add butter, one cube at a time, until fully incorporated.
  6. 6Continue kneading for another 10 minutes.
  7. 7Once ready, the dough should be smooth and pass the window pane test.
  8. 8Cover and prove the dough for an hour until doubled in size.
  9. 9Split the dough in half.
  10. 10Work each half into a ball.
  11. 11Proof the balls for another 30 minutes.
  12. 12Roll out each dough ball.
  13. 13Fold each rolled dough into thirds.
  14. 14Roll each folded dough into scrolls.
  15. 15Place the scrolls into a buttered loaf tin.
  16. 16Final proof for roughly an hour or until 90% up the tin.
  17. 17Seal the loaf tin and bake at 220C for 20-30 minutes.
  18. 18Remove the baked shokupan from the tin.

Ingredients

  • flour
  • boiling water
  • sugar
  • salt
  • milk
  • honey
  • yeast
  • butter

Equipment

stand mixerbowlloaf tinrolling pin

Tips

  • The YUDANE method gelatinizes the starches for a springier, longer-lasting loaf.