Let's learn how to make fluffy and delicious Japanese Milk Bread or Shokupan at home!
To help get you started baking, we've put together this simple shokupan recipe.
First of all, what is Shokupan?
Shokupan, also commonly known as Japanese milk bread, is a staple food in Japan. It is a soft, fluffy, and white bread with a slightly sweet flavour, and its versatility, and soft, airy texture make it appealing to a wide range of people.
Here is our shokupan recipe:
|
Ingredients: |
1 loaf tin |
1.5 loaf tin |
2 loaf tin |
|
Bakers Flour |
300g |
450g |
600g |
|
Salt |
5g |
7g |
10g |
|
Sugar |
6g |
9g |
12g |
|
Dry yeast |
3g |
5g |
6g |
|
Lukewarm water (~40 degrees Celsius) |
200g |
300g |
400g |
|
Butter (unsalted, room temperature) |
15g |
23g |
30g |
|
Oil (for the bread tin) |
Appropriate amount |
Appropriate amount |
Appropriate amount |
Method:
- Pre-heat the oven to 180 degrees Celsius.
- Combine bakers flour, salt and sugar in a large bowl and mix well.
- Make a well in the middle of the dry ingredients and gradually add lukewarm water and dry yeast, mixing as you go.
- Place the dough onto a clean surface and knead well, folding the dough roughly 40 to 50 times.
- Incorporate the butter into the dough and knead again until the dough is smooth.
- Pinch the ends of the dough and pull sideways. Once the dough can stretch out into a thin elastic sheet, place the ball of dough inside a greased bowl.
- Cover and set aside in a warm place (ideally 24-25 degrees) until the dough rises and doubles in size (~1 hour).
- Poke and press down gently with hands to release gas.
- Divide the dough into two with a scraper. Cover with a cloth and set aside for 10 minutes.
- Roll out the ball of dough with a rolling pin and fold the 2 sides of the dough into the middle. Lightly stretch out the folded dough with a rolling pin.
- Roll the dough by hand and tuck the ends underneath.
- Place the 2 rolls of dough inside the greased shokupan tin and let it rest in a warm room until the dough rises another 1cm.
- Bake in the oven on 180 degrees (1 loaf tin = 35min; 1.5 loaf tin = 40min; 2 loaf tin = 50min).
- Let the bread cool on a cooling rack and enjoy!
The recipe may seem intimidating at first, but once you get started you'll have delicious shokupan in no time!
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