Japanese Milk Bread is presumably the most effective model of soppy white bread! With a milky-sweet style and pillowy softness, shokupan is loved every day in Japan as breakfast toast and in sandwiches. Right here‘s the right milk bread recipe in two types: rounded high and flat high.

Rising up in Japan, I ate Japanese milk bread, or what we name shokupan (食パン), as a staple for breakfast. The square-shaped white bread is extremely delicate, fluffy, and moist, even after toasting! Today, yow will discover shokupan at Japanese or Asian bakeries and markets. I’m right here to let you know that there’s nothing like do-it-yourself shokupan!

This recipe makes a scrumptious loaf. I’ve given this bread to my Japanese and non-Japanese mates, who all extremely approve of the outcomes. I hope you’ll, too.

Earlier than I start, I’d like to tell you: This weblog submit and my recipe are lengthy, however for good causes. It’s straightforward for the newbie residence baker to comply with alongside, and also you’ll discover all of the tricks to make the most effective shokupan.

Precision is required for a profitable end result. These few grams of liquid or dry components do make a distinction. You might want to purchase some particular kitchen and baking instruments you do not need but for this recipe. I’m assured you’ll fall in love with this bread as I’ve and discover these instruments value buying. You might make this bread month-to-month, if not weekly, like me!

What’s Japanese Milk Bread?

Shokupan (食パン), or just Japanese milk bread, is the Japanese model of sandwich bread or Pullman loaf.

The traits of this bread are its delicate texture and subtly candy style. It has an exterior golden crust and an inside white crumb that’s mild as a cloud and fluffy as cotton! It’s probably the most tender and moist bread you’ll discover.

Whereas I’ve seen Japanese milk bread, additionally known as Hokkaido milk bread, the Japanese don’t use both of those names and easily name it shokupan, which interprets to “consuming bread.”

What Does Shokupan Style Like?

Over the many years, Japanese bakers modified the Pullman loaf to attraction to the Japanese palate. Consequently, shokupan is without delay barely candy, buttery, and milky. This delicate steadiness comes from easy components like white flour, yeast, milk powder, butter, salt, and sugar.

How Is Shokupan Completely different?

Shokupan is distinct from different forms of bread in its texture, taste, form, and slice thickness. With its larger fats content material, shokupan is a richer product than conventional white bread.

You’ll immediately acknowledge shokupan by its distinctive sq. or rectangular block form. Sometimes lower into thick slices, its taste and texture are nicely fitted to something from breakfast toast to Japanese-style sandwiches.

Does Shokupan Style Like Brioche?

Whereas shokupan and brioche are delicate and buttery, they’re completely different. Brioche is a a lot richer bread than Japanese milk bread. It makes use of much more butter than shokupan dough, giving brioche a sweeter and extra buttery style. Brioche can also be made with eggs. This helps give brioche its signature golden colour and a denser, chewier texture than shokupan.

Two Sorts of Shokupan

There are two forms of shokupan:

• a flat-topped loaf known as kakugata shokupan (角型食パン), kaku shokupan (角食パン), or kaku shoku (角食; primarily in Hokkaido); and
• a round-topped loaf known as yamagata shokupan (山型食パン), yama shokupan (山食パン), or yama shoku (山食; in Hokkaido).

The round-topped loaf is baked with out a lid, which permits it to stretch upward and have a lightweight and delicate texture. Alternatively, the flat-topped loaf is baked with a lid, so the evaporation of water is minimal; it has a moist and chewy texture.

Historical past of Shokupan

Bread was first launched to Japan in 1543 by the Portuguese (therefore, we name it pan, derived from the Portuguese phrase pão). Nevertheless, it wasn’t consumed commonly by the Japanese for hundreds of years.

When Japan underwent modernization within the early Meiji period of the late 1800s, British round-topped white bread (イギリスパン) was first launched throughout that point. This bread was known as honshoku pan (本食パン), actually that means “staple meals bread,” and was consumed primarily by foreigners. Bakeries began to open in Yokohama (my hometown!) and Kobe, the place most foreigners resided.

After World Warfare II, the American Resident Military launched a flat-topped sq. loaf. The loaf was lower into eight slices and made into sandwiches for stationed troopers. Japanese bakers steadily tailored this bread to swimsuit Japanese tastes, and shokupan was born. Since then, shokupan has been a giant a part of Japanese meals tradition.

My Previous Disappointment and Errors

I wish to share some errors from my early shokupan making in case a few of you could have had or can have comparable disappointments.

Once I made my first shokupan virtually a decade in the past, I used to be so dissatisfied when my bread got here out tiny in comparison with an everyday Japanese loaf! I used to be utilizing an everyday American Pullman loaf pan to make shokupan. Regardless that the pan dimension distinction appears insignificant, it does have an effect on the end result of the bread.

You possibly can see the distinction of the top outcomes beneath. I made two loaves right here—one with the common Western-style loaf pan and the opposite with the Japanese loaf pan I’m utilizing now. The sq. and dotted traces present the world we use for Japanese-style sandwiches.

As you’ll be able to see, a slice from the common loaf pan is so tiny that I may barely make Japanese-style sandwiches with it!

In search of the suitable dimension, I went a bit loopy. I bought 4 extra loaf pans! I even introduced again 1.5 kin Tiger Crown loaf pans from Japan. Sadly, none have been even near the genuine shokupan dimension. Please word that there isn’t any normal for loaf pan sizes in Japan, and each firm makes their shokupan mould a distinct dimension.

However then, a number of years in the past, my luck modified! That’s when Asai Shoten (浅井商店), the well-known kitchen gear firm in Kappabashi, Tokyo, launched its personal line of “Splendid Shokupan Molds (理想の食パン型).” These pans make bread loaves shut in dimension to the shokupan offered in bakeries and supermarkets in Japan.

With the brand new loaf pans in hand, I took on-line shokupan classes from Mariko, a Japanese good friend who resides in Austin, Texas, and teaches bread-making courses.

The bread I baked together with her was the most effective shokupan I ever made. It was unbelievable. Her recipe is just like these I’ve tried, however the strategies she taught me made such an enormous distinction!

Throughout my first-class with Mariko, I discovered two errors that I had made early on:

• The KitchenAid Skilled Collection stand mixer with a spiral hook was improper. I attempted and failed many occasions to make a loaf of shokupan with this machine. The bowl is just too huge on the underside, and the moist dough doesn’t have interaction the spiral hook. Final yr, I purchased a KitchenAid Artisan Collection stand mixer (325 watts), and that is the right instrument for making a loaf of shokupan. Word: You possibly can succeed with a Skilled Collection stand mixer IF you double the oblong loaf recipe since there’s sufficient dough to have interaction the spiral hook.
• Pace 2 on KitchenAid is the improper velocity. The KitchenAid instruction handbook recommends Pace 2 for kneading, however reaching the suitable dough texture takes perpetually. Shokupan dough requires extra aggressive kneading to develop gluten. Mariko taught me to make use of Pace 4 and 6. It was a complete game-changer.

I additionally discovered that superior information and the correct strategies make an enormous distinction within the high quality of your bread.

That is the place Mariko is available in. As an skilled bread-making instructor, she will present detailed perception on find out how to enhance your end result. I’ve taken Mariko’s class twice to date, and I really feel like I discovered new issues in every lesson.

Belief me you can make fairly good bread following my written recipe beneath, however with Mariko’s steering, you’ll be able to enhance your strategies even additional. It’s the little belongings you do that can enhance the feel and taste of your bread.

I extremely encourage everybody to take Mariko’s bread-making classes (on-line now and in-person sooner or later). We additionally plan to do on-line courses for our JOC PLUS members.

The place to Purchase the Proper Japanese Loaf Pan

Should you don’t thoughts that your Japanese milk bread will not be a typical Japanese shokupan dimension, get this loaf pan with a lid (4.2 in. x 7.7 in. x 4.4 in.) on Amazon. You possibly can comply with my rectangular loaf recipe exactly when you use this dimension.

However if you wish to make true shokupan at residence, then you need to get this 1.5 kin loaf pan (4.7 in. x 7.8 in. x 5.1 in.) and/or this 1 kin loaf pan (4.7 in. x 5.3 in. x 5.1 in.) from Asai Shoten (浅井商店) in Japan.

The loaf dimension in Japan is measured in “kin (斤),” an outdated Japanese unit for measuring bread weight. The British-style round-topped bread was 1 pound (450 g) again then and was known as “1 kin.”

How do you get a loaf pan shipped to your property from Japan? I’ve written an intensive submit about Japanese loaf pans and find out how to order them from Japan.

Instruments You Want for Shokupan

Should you’ve by no means baked bread, it’s possible you’ll want some new instruments. Nevertheless, these are important instruments that you need to use for making any kind of bread, and they are often priceless additions to your kitchen.

Should-Haves

• A Pullman loaf pan—I take advantage of a rectangular loaf pan (4.7 in. x 7.8 in. x 5.1 in.) and a sq. loaf pan (4.7 in. x 5.3 in. x 5.1 in.)
• KitchenAid Artisan Collection (5 QT, 325 watts; I don’t advocate the bowl-lift Skilled Collection with a spiral hook except you double the oblong loaf recipe)
• C-dough hook
• Digital kitchen scale* (I take advantage of this and LOVE it after making an attempt three different manufacturers)
• Massive bowl
• Dough scraper (I take advantage of this)
• Rolling pin (I take advantage of this)
• Mister (for round-topped loaf)
• Wire rack
• Bread knife (I take advantage of this)

*Exact measurement is significant for this recipe; due to this fact, please weigh your components with a kitchen scale. I strongly discourage utilizing a cup or quantity measurement.

Good-to-Haves

• Flour duster/shaker (I take advantage of this)
• Plastic baggage for storing your loaf (I take advantage of this)

From Your Kitchen

The way to Make Japanese Milk Bread

You may make shokupan with easy components and procedures. Nevertheless, you want time, correct ability, and an understanding of yeast bread. To be fully clear with you, I’m nonetheless studying and should not know all of the solutions. So once more, I encourage you to take Mariko‘s bread-making courses!

Substances You’ll Want

(Baker’s percentages are in parentheses)

• Heat water (71%): 104ºF or 40ºC
• Sugar (6%): I take advantage of natural cane sugar from Costco
• Prompt yeast (2%): I take advantage of Fleischmann’s^® bread machine yeast or RapidRise® on the spot yeast
• Kosher salt (2%)
• Honey (3%): I take advantage of multi-floral and clover honey from Dealer Joe’s, however you need to use different sorts
• Bread flour (100%): I take advantage of King Arthur bread flour, which is 12.7% protein–a complete level larger than different US manufacturers
• Skim milk powder or nonfat dry milk powder (6%): Skim and nonfat dry milk differ. Skim milk powder has 34% protein, whereas nonfat dry milk powder has 18%. In Japan, shokupan is made with skim milk powder. Right here within the US, you’ll be able to solely discover nonfat dry milk powder, and I’ve been utilizing Bob’s Pink Mill’s to make shokupan.
• Unsalted butter (7%): I take advantage of Kerrygold. Please DO NOT use salted butter

Substitutions:

• To substitute lively dry yeast for immediate yeast: Some on-line sources say to make use of the very same quantity as on the spot dry, whereas others say to make use of 25% extra lively dry. So please give it a try to regulate. Proof lively yeast by dissolving it in a portion of the nice and cozy water (105º-110ºF or 41-43ºC) from the recipe earlier than including to the remainder of the components.
• Use the next yeasts interchangeably: Prompt yeast = RapidRise® yeast = quick-rise yeast = bread machine yeast.
• Can I substitute bread flour with all-purpose flour? Please don’t substitute if you wish to make a correct shokupan. For the dough to rise excessive sufficient, you’ll need extra protein in bread flour.
• Vegan milk powder possibility: I haven’t tried alternate options, however Mariko tried coconut milk powder, which labored. Keep away from soy milk powder, because the dough doesn’t rise nicely.
• Vegan butter possibility: Please use unsalted vegan butter comparable to Miyoko’s.

Overview: Bread-Making Steps

Complete time: 3 hours and 35 minutes (+ cooling) / Energetic time: 1 hour and 10 minutes

1. Measure the components: 10 minutes (+ 10 minutes for the yeast to bloom)
2. Knead the components: quarter-hour
3. The primary rise (bulk fermentation): 40 minutes
4. Divide and roll the dough: quarter-hour
5. Bench relaxation: quarter-hour
6. Form the dough: 20 minutes
7. The ultimate rise (proofing): 60 minutes
8. Bake: half-hour
9. Cool: 3 hours

4 Essential Tricks to Bear in mind

1. Create a Heat Setting for Your Dough

The optimum temperature for fermenting and proofing bread dough is 86-95°F (30-35°C) levels. Residing in San Francisco, the place it’s comparatively cool all yr (60-65ºF levels), I had a difficult time with dough proofing till I bought a brand new oven with a proof set. Nevertheless, you’ll be able to efficiently proof your dough with out a particular oven setting.

Dough proofed at temperatures decrease than 86ºF (30°C) will take longer to ferment or go dormant. The yeast will increase extra shortly at larger temperatures than the gluten construction. If this occurs, it gained’t be capable of sustain with fermentation, and the air bubbles will collapse.

Additionally, keep away from inserting your dough in direct daylight within the summertime because it will get too scorching and develops a crust, though it could look like a heat location for proofing.

2. Use the Windowpane Take a look at

The extra you knead the dough, the stretchier it will get. However how have you learnt when to cease kneading? That’s the place the windowpane take a look at is useful. It’s a useful technique to verify the elasticity of the dough, and right here’s find out how to do it:

Now your dough is kneaded appropriately and the gluten is nicely developed. Dough with the correct elasticity can maintain gases in whereas it rises and stretches much more because it expands.

3. Create a Clean and Taut Floor

If you roll and form the dough, attempt to create a clean, barely taut pores and skin on the skin (see beneath).

When you could have clean, taut pores and skin, the carbon dioxide generated throughout fermentation won’t escape. Consequently, the bread turns into plump and voluminous, and the baked form is superbly completed.

Attempt one in all these two strategies for making a clean, taut dough ball:

1. Place the dough on a non-floured floor. Place each fingers behind the dough and drag the dough ball alongside the floor towards your physique. The underside of the dough sticks to the dry floor, creating rigidity and tightening the ball. Hold the dough ball upright, and don’t enable the highest of the dough to roll over as you pull (see this video). Rotate the ball 1 / 4 flip and carry out one other mild drag towards your physique. Proceed rotating and dragging just a few extra occasions till the dough is sufficiently taut and uniformly spherical.
2. Utilizing each fingers, gently pull the perimeters of the dough to create rigidity on the skin and tuck the ends beneath the ball.

4. Gently deal with the dough as if it’s a child!

At all times deal with the dough with gradual, mild actions.

Watch out to not trigger pointless stress to the dough. You’ll injury it when you pull or tear the dough when you divide, roll, and form the dough. Together with your mild care, your bread might be much more scrumptious.

Storing Japanese Milk Bread

Let’s try the alternative ways to retailer your baked and fully cooled shokupan:

• At room temperature: That is the most effective storage methodology when you devour the bread inside 1-2 days. Put your loaf in this plastic bag and maintain it in a cool place out of direct daylight. I often lower slices off the loaf as wanted. On heat days, devour it inside a day or retailer it within the freezer (be certain to slice first earlier than freezing).
• Within the freezer: Should you can’t devour your bread inside a day or two, freezing is the only option. The bread can keep contemporary for as much as 2 weeks. Lower the loaf into slices earlier than freezing. It’s usually advisable to wrap the person slices in plastic wrap to keep away from odor absorption and freezer burn; nevertheless, I attempt to reduce plastic use, so I don’t individually wrap in plastic. It’s finest to get pleasure from it quickly.
• Within the fridge: The chilly air dries the bread; therefore, refrigeration will not be the most effective methodology.

The way to Slice Japanese Milk Bread

It’s important to attend till the bread is fully cooled earlier than slicing. In any other case, the bread might be too delicate and troublesome to slice neatly.

I take advantage of a Nagomi Japan bread knife, and it’s unbelievable how simply I can slice bread with out a wrestle!

Should you’d wish to know the exact thickness of toast and sandwiches in Japan, the usual sq. milk bread, or 1 kin shokupan, is sliced into the next thicknesses:

• 4 slices — 3 cm (for toast)
• 5 slices — 2.4 cm (for toast)
• 6 slices — 2 cm (for toast)
• 8 slices — 1.5 cm (for toast and sandwiches)
• 10 slices — 1.2 cm (for sandwiches)
• 12 slices — 1 cm (for sandwiches)

No, I don’t comply with these guidelines, and my slices are sometimes uneven!

Finest Methods to Get pleasure from Japanese Milk Bread

• Easy toast: Rating the shokupan slice in a sample (see above) and toast it. Then, place a pat of butter on high! In case your bread is frozen, mist some water on the slice and toast it in a preheated oven.
• Ogura Toast: That is Nagoya’s specialty breakfast. Toast a slice of shokupan and high with butter, purple bean paste, and whipped cream! YUM!
• Sandwiches: Katsu Sando, Tamago Sando (egg sandwich), Wanpaku Sando, and Fruit Sando.

FAQs

How lengthy does it take for the bread to rise?

It relies upon. Various factors can have an effect on the proofing time of your bread, comparable to:

• the temperature and humidity of your kitchen
• the freshness of your yeast
• the water temperature.

In a heat kitchen, your dough could proof in 40-60 minutes, whereas it might probably take 2-3 hours in a chilly kitchen. It’s important to create a pleasant, toasty atmosphere on your dough to rise.

How do I get the dough to rise sooner?

Discover a great spot the place it’s good and heat. Warmth rises, so some folks proof their dough on high of a working dryer machine or high of the fridge.

My advice is to make use of an oven. Place a baking pan/dish of boiling water on a decrease rack and place the bowl with dough on an higher rack. Typically, it will get good and heat, even with simply the sunshine on. You can even use a microwave and place a dish of boiling water contained in the microwave.

Why is my dough not rising?

Probably out of those causes:

• Your yeast was outdated. (This has occurred to me earlier than!) Yeast is a microorganism, and it goes dangerous. Don’t waste the remainder of your components due to outdated yeast. Get brand-new yeast (and ensure it’s an excellent batch from the shop!)
• Sizzling water killed the yeast. Learn the directions in your yeast bundle. Typically, the nice and cozy water temperature ought to be between 105ºF (40ºC) and 115ºF (46ºC) levels.
• An excessive amount of salt/sugar/flour. Did you measure your components with a kitchen scale?
• The dough was too dry. Did you cowl the dough with plastic wrap? Should you used a humid towel, did it dry up? The dough ought to be moist and elastic throughout proofing. Watch out to not develop a crust on the dough’s floor to stop it from rising additional.
• The dough was too chilly. The yeast is most lively at round 86-95°F (30-35°C) levels. See my advice above to create a heat atmosphere for the dough.

Can I depart my dough to rise in a single day?

The brief reply is sure you can. Nevertheless, I extremely do not advocate retaining your dough in a single day (12-18 hours) within the fridge, particularly if you’re not an skilled bread maker.

As I take into account myself a not-so-experienced bread maker, I am sorry that I gained’t be capable of troubleshoot your scenario if you have points with in a single day bulk fermentation.

If you’re going to do in a single day bulk fermentation (the primary rise), listed below are some elements to contemplate:

• The quantity of yeast — You should scale back the quantity, however it’s unclear by how a lot. Some recipes recommend utilizing 1/3 of the quantity of yeast known as for within the authentic recipe.
• The preliminary bulk fermentation — How lengthy do you allow your dough for the primary rise earlier than placing it within the fridge? It relies upon on the temperature, however it ought to be 20-30 minutes.
• The fridge temperature — Ideally 39ºF (4ºC).
• Skilled eyes — It’s essential monitor the progress of your dough and decide what to do based mostly on the situation of the dough.

If you resume your bread-making, enable the dough to return to a temperature of 68ºF (20ºC) levels or larger, which can take as much as an hour. Punch it down and divide the dough to proceed. You need to use the dough inside 24 hours because you begin making the dough.

What do you consider the yudane (tangzhong) methodology?

Each yudane and tangzhong are strategies of precooking a small portion of the dough by cooking or scalding. Cooking the flour causes the starch to gelatinize, making the bread’s texture chewy (we name it mochi-mochi texture) in comparison with common shokupan. Moreover, the bread stays more energizing and moister for longer as a consequence of the next moisture content material. Nevertheless, the dough is stickier and tougher to knead, and it’s recognized that the dough doesn’t rise as excessive as in an everyday shokupan recipe.

Most Japanese milk bread recipes in English use the yudane or tangzhong methodology, so it could look like that’s the way you must make shokupan. Nevertheless, it’s not a traditional shokupan recipe utilized by bakeries and residential bakers. It’s merely simply one other means of constructing shokupan.

To be 100% trustworthy, I love how straightforward and ideal this recipe is. I don’t really feel the necessity to use the yudane or tangzhong methodology to realize the most effective outcomes. With the recipe that I’m sharing right here, I will be spontaneous and end making a unbelievable shokupan in 3.5 hours from begin to end. I really like that half and make at the very least one to 2 shokupan weekly. The yudane or tangzhong methodology doesn’t match my life-style as a busy working mother.

Can I knead the dough with my fingers?

The dough for shokupan is very moist and sticky in comparison with common bread dough. You might really feel uncertain, however you could belief that it’ll work when you proceed to knead extra. Furthermore, kneading one of these dough by hand requires quite a lot of armwork. For these causes, shokupan dough is extra appropriate for kneading with a stand mixer. I shared the useful hyperlink within the recipe card.

Why does my loaf have a rough crumb?

Does your shokupan seem like the next image?

• The crumb (inside texture) is coarse and appears like a kitchen sponge.
• It’s dense and never fluffy.
• It has a powerful yeast odor.
• It didn’t rise tall on the proof (second rise).

The probabilities are:

• You over-proofed the dough throughout bulk fermentation (the primary rise). It’s vital to verify your dough’s progress throughout this step. Typically, the kitchen is just too heat for the dough (particularly within the summertime), and it rises too quick earlier than you understand it.
• Your dough temperature was too excessive. The dough temperature will increase as you knead aggressively for a time frame. This implies you could put all elements into the calculation to maintain the dough inside an excellent temperature vary. For instance, utilizing cooler water when baking bread in scorching climate could make a giant distinction. Should you use heat water to begin, the dough temperature could exceed the best temperature throughout kneading. The excessive temperature may probably kill or weaken the yeast. You can even refrigerate the flour, mixing bowls, and dough hook. Learn the subsequent part for extra particulars concerning the desired dough temperature.
• You over-kneaded the dough. That is difficult to evaluate as you’re alleged to knead the dough aggressively to realize a pillowy and delicate crumb for shokupan. When the dough begins to look clean and glossy, do the windowpane take a look at to verify if the dough is agency sufficient to stretch to a super-thin membrane with out tearing. When your dough passes the take a look at, cease kneading. Should you miss this stage, you’ll break the gluten strands and proceed kneading. The dough turns into gooey and taffy-like and can lose its energy and construction.

Skilled’s Tip: The Desired Dough Temperature (DDT)

The dough’s temperature impacts the fermentation fee and, in flip, the flavour and texture of the completed product. When the season adjustments, the temperature in your kitchen additionally adjustments. Even when you’re doing all the pieces the identical, the temperature distinction may have an effect on the results of your bread.

Due to this fact, the important thing to attaining constantly nice ends in your bread baking is to carry your dough to the desired dough temperature (DDT), it doesn’t matter what season or kitchen situation you’re in. At skilled bakeries, measuring the temperature of the components is as vital as weighing the components. The DDT varies relying on the kind of bread.

For shokupan, the DDT vary on the finish of kneading is 79-82ºF (26-28ºC).

Sustaining the temperature vary will produce the most effective taste and rise in your shokupan. The yeast exercise slows at round 113ºF (45°C) and dies when the temperature rises above 140ºF (60°C).

Skilled bakers use a easy mathematical method to calculate the temperature of the one variable they’ll management: the water. As a result of water accounts for a big proportion of the components in making shokupan, having the suitable water temperature to begin is an important think about bringing the dough to the DDT. The method is:

(DDT x 3*) – room temperature – flour temperature – friction issue** = water temperature

Examples at my kitchen in San Francisco:

• Summer time in ºF: (80 x 3*) – 72 – 70 – 14** = 84ºF (29ºC)
• Winter in ºF: (80 x 3) – 65 – 70 – 14 = 91ºF (33ºC)
• Summer time in ºC: (27 x 3) – 22 – 21 – 8** = 30ºC (86ºF)
• Winter in ºC: (27 x 3) – 18 – 21 – 8 = 34ºC (93ºF)

*The variety of variable temperatures (room, flour, and friction) aside from water temperature that have an effect on dough temperature

**The friction issue in baking represents the warmth transferred to bread dough throughout mixing and kneading. Friction can elevate the temperature of your dough considerably, so it must be thought-about when making dough temperature calculations. The quantity of warmth generated by the precise mixing methodology varies.

• For stand mixer kneading, use a temperature between 11ºF and 18ºF (6°C-10°C) – I used 14ºF (8ºC) because the friction issue.
• Use a temperature between 0ºF and 9ºF (0°C-5°C) for hand kneading.

I used the skilled bakers’ friction issue for shokupan, which I discovered on a number of Japanese sources. The vary was given as a result of it varies relying on the machine, the temperature of your palm, and the period of time you knead. For a temperature distinction conversion, you multiply ºC by 1.8 (9/5) to get ºF, otherwise you multiply ºF by 0.55 (5/9) to get ºC. Thus, a mixer friction issue of 14°F is equal to eight°C, not -10°C.

The way to Troubleshoot

• If the dough temperature is decrease than DDT: Let the dough rise for a bit of longer than the time specified within the recipe in a heat place.
• If the dough temperature is larger than DDT: You possibly can both let the dough rise in a cool place for a short while or decrease the dough temperature by placing it within the fridge for about 1-2 minutes, then taking it out and re-rolling it in order that the temperature of the dough is uniform. When the dough temperature is excessive, it’s straightforward to over-proof, leading to dangerous taste and quick deterioration.

Baking in Summertime

If you bake in scorching summer time climate, you could make sure the dough won’t over-proof. The bread can have an excellent odor, style, and texture when the dough rises correctly. When the dough over-rise, it won’t yield tasty bread.

Listed here are 5 methods to forestall the DDT (Desired Dough Temperature) from rising too excessive on a scorching summer time day.

1. Scale back the room temperature (use air-con to maintain the room temperature cool).
2. Use chilly water, and presumably use much less water if humidity is excessive.
3. Refrigerate flour earlier than utilizing.
4. Refrigerate baking instruments (stand mixer bowl, and so on).
5. Scale back the quantity of yeast simply barely.

Readers’ Japanese Milk Bread (Shokupan)

Japanese Milk Bread (Shokupan) was the problem recipe for JOC Cooking Problem June/July 2022. Take a look at the gorgeous shokupan created by JOC readers!

Variations of Japanese Milk Bread

Want to study extra about Japanese cooking? Join our free e-newsletter to obtain cooking suggestions & recipe updates! And keep in contact with me on Fb, Pinterest, YouTube, and Instagram.

Prep Time: 1 hour hr

Cook dinner Time: 30 minutes minutes

Proof Time: 2 hours hrs 5 minutes minutes

Complete Time: 3 hours hrs 35 minutes minutes

For 1 Rectangular Shokupan Loaf (1.5 kin (斤) dimension)

For 1 Sq. Shokupan Loaf (1 kin (斤) dimension)

Japanese Ingredient Substitution: If you’d like substitutes for Japanese condiments and components, click on right here.

Cook dinner ModeForestall your display from going darkish

Earlier than You Begin

• Shokupan Loaf Pans: The rectangular loaf pan is 4.7 x 7.8 x 5.1 in. (12 x 20 x 13 cm) and may maintain 3100 ml. The sq. loaf pan is 4.7 x 5.3 x 5.1 in. (12 × 13.5 × 13 cm) and may maintain 2070 ml. I’ve written an intensive submit about Japanese loaf pans and find out how to order them from Japan. Should you‘re not specific concerning the dimension and form, you need to use this 1 lb loaf pan on Amazon and comply with the recipe for the oblong loaf.
• Stand Mixer: Please word that my directions beneath are for a KitchenAid 5-QT Artisan Collection stand mixer (325 watts). Should you‘re utilizing a KitchenAid Traditional Collection mixer, don’t double the recipe because the 275-watt motor will not be robust sufficient. Should you‘re utilizing a KitchenAid Skilled Collection mixer with a spiral hook, you could double the oblong loaf recipe to succeed, as there gained‘t be sufficient dough to have interaction the hook in any other case. With twice the dough, you could knead 1.5 occasions longer at every step (as famous within the directions). If in case you have a distinct model of stand mixer, comply with my steps the most effective you’ll be able to to realize a dough with the right texture that passes the windowpane take a look at. Please see the weblog submit for extra particulars.
• Hand Kneading: I hope this video is useful for the kneading approach to make use of.

• Oven Rack: Set the oven rack to a decrease place the place the highest fringe of your loaf pan is 6 to 7 inches (15–18 cm) away from the highest heating component. It will enable sufficient house for the bread to rise throughout baking, particularly when you plan to make a round-topped milk bread. Don’t get nearer than 6 inches or the highest could brown too quick.

• To Create a Heat Setting for Bulk Fermentation: In case your oven has a Proof setting, flip it to 100ºF (38ºC). In any other case, place small baking dishes of boiling water on the lower-middle rack on the 4 corners. Then, place your dough in a bowl within the middle of the rack and shut the door. The steam and warmth from the boiling water will create a heat atmosphere for bulk fermentation. You can even proof bread dough with an Prompt Pot utilizing the Yogurt perform on Low or the temperature setting. In the course of the summer time when humidity is excessive, it’s possible you’ll not have to create a particular atmosphere.

To Make the Dough

• Collect all of the components. Exact measurement is extraordinarily vital for this recipe; due to this fact, please weigh your components with a digital kitchen scale. I strongly discourage measuring by quantity. Now, lower the butter into small cubes; I used a pair of kitchen shears. For 1 rectangular loaf, use 25 g unsalted butter. (For 1 sq. loaf, use 17 g unsalted butter.)

• In a big bowl, mix the nice and cozy water, sugar, salt, and honey: For 1 rectangular loaf, mix 250 g heat water, 20 g sugar, 7 g Diamond Crystal kosher salt, and 10 g honey. (For 1 sq. loaf, mix 167 g heat water, 14 g sugar, 4.5 g Diamond Crystal kosher salt, and 7 g honey.) Combine nicely collectively. Then, add the yeast: For 1 rectangular loaf, add 7 g on the spot yeast. (For 1 sq. loaf, add 4.7 g on the spot yeast.) Whisk all of it collectively and put aside in a heat place for 10 minutes. You wish to see bubbly foam on the floor. Tip: Should you don’t see any, perhaps your yeast is outdated or the atmosphere will not be heat sufficient; wait one other 5 minutes to see if any bubbles develop.

• In the meantime, mix the bread flour and skim or nonfat dry milk powder in a stand mixer bowl: For 1 rectangular loaf, mix 350 g bread flour and 20 g skim milk powder or nonfat dry milk powder. (For 1 sq. loaf, mix 235 g bread flour and 14 g skim milk powder or nonfat dry milk powder.) Combine it collectively and make a nicely in the course of the flour combination.

• When you affirm the foamy floor on the yeast combination, pour it into the nicely of the flour combination, scraping each little bit of the liquid with a silicone spatula or dough scraper. Then, combine it till mixed. Hold this yeast combination bowl, as you’ll be placing the dough ball in it later.

To Knead the Dough within the Stand Mixer

• Warning: KitchenAid doesn’t advocate kneading dough at settings larger than Pace 2. Nevertheless, we will’t obtain an ideal texture with out kneading aggressively. Maintain your stand mixer down along with your hand(s) whenever you’re kneading at Pace 6, and regulate it always. Don’t stroll away. Don’t take this warning calmly, as my teacher’s mixer fell off the countertop onto the kitchen ground twice when she stepped away for just some seconds. Please use it at your personal discretion.

• Arrange the stand mixer with a dough hook attachment. Knead the dough on Pace 2 for two minutes (or 3 minutes if making double the oblong loaf recipe utilizing the Artisan or Skilled sequence mixer). That is simply to get began. The components ought to be nicely mixed after this step.

• Subsequent, improve the velocity and knead the dough on Pace 4 for 4 minutes (6 minutes for double). After 4 (or 6–8) minutes, cease the mixer. The dough might be smoother than earlier than, but it ought to nonetheless look a bit tough and bumpy.

• Add the butter cubes to the dough. Knead the dough once more on Pace 2 for two minutes (3 minutes for double), or till you’ll be able to now not see any streaks of butter.

• Then, knead the dough on Pace 4 for 4 minutes (6 minutes for double). Whereas spinning, the dough will stretch and elongate (see the photograph beneath).

• Cease the mixer and verify the feel of the dough. It ought to be smoother, shinier, softer, and thinner when it’s stretched. At this stage, the dough remains to be hooked up to the underside of the mixer bowl.

• Now, knead the dough on Pace 6 for 3 minutes (4½ minutes for double). From right here, you MUST maintain down your stand mixer along with your hand(s) for the reason that machine will shake and transfer, and it may presumably fall off the countertop.

• The dough will begin pulling away from the underside of the bowl and finally develop into a strong ball form. The mixer will shake and wobble because the dough bangs across the sides of the bowl. Once more, maintain your stand mixer to maintain it from falling and monitor it always.

• Japanese milk bread requires aggressive kneading to get that delicate, tender texture. The objective right here is to develop the gluten (elasticity) by lengthening and stretching the gluten strands within the dough.

• After kneading on Pace 6, cease the mixer. The dough ought to look actually shiny, silky, delicate, and clean (not sticky). If you raise the dough hook, it ought to choose up all of the dough in a single piece, separating simply from the underside of the bowl. Tip: If the dough turns into slack and gooey, you‘ve kneaded for too lengthy.

The Windowpane Take a look at

• Now, it’s time for the windowpane take a look at. Both pull on part of the dough or tear off a small piece. Maintain the dough in each fingers and gently pull it right into a sq. along with your fingers. It ought to be very elastic, clean, and glossy. If it‘s robust sufficient to stretch to a super-thin membrane with out tearing and light-weight can move by way of the middle, your dough passes the take a look at. If it doesn’t stretch or it tears too simply, knead it once more on Pace 6 for two–3 minutes and take a look at once more.

• To verify the dough temperature, insert an instant-read thermometer into the middle of the dough. It ought to be 79–82ºF (26–28ºC) and never decrease or larger than this temperature. Yeast is most lively at 82–95ºF (28–35ºC) throughout bulk fermentation. Tip: In case your dough temperature is larger than 82ºF (28ºC), let the dough slowly rise for the First Rise (Bulk Fermentation), as an alternative of placing it in a Proof setting (100ºF/38ºC) or inserting it in a heat place. It will assist forestall overproofing.

To Slam and Fold

• As soon as your dough handed the windowpane take a look at, calmly mud the work floor and your fingers with flour to stop sticking. Scrape the dough from the bowl with the silicone spatula or dough scraper and place it on the work floor. From this level, be certain to maintain one clean floor in your dough ball always. My good clean floor is at the moment on the underside of the dough.

• Now, choose up the dough ball, retaining the graceful facet up. Then, slam the graceful facet onto the work floor. Bang!

• Then, maintain one fringe of the dough along with your fingers within the 12 o’clock place and fold it over to the opposite facet on the 6 o’clock place, revealing the graceful floor. Now, choose up the dough with the graceful facet up.

• As soon as once more, slam the graceful floor of the dough onto the work floor. Bang! Now, choose up the sting of the dough on the 9 o’clock place and fold it over to the alternative facet on the 3 o’clock place, revealing the graceful floor. Once more, choose up the dough with the graceful facet up.

• Repeat this “slam and fold“ course of 5 occasions in whole. After you slam the dough for the ultimate time, depart the dough on the work floor quickly, and don‘t fold it over but.

• Take the bowl that you just combined the yeast in and thinly coat it with ½ tsp impartial oil. Wipe off any extra oil from the bowl and your fingers with a paper towel. We don’t need a pool of oil within the bowl.

• Lastly, return to the dough and fold it over one final time. Choose it up and pull the sides of the dough from all sides to create a clean, taut pores and skin. Tuck and pinch the sides beneath to cover them on the backside. Put the dough ball within the bowl and canopy it with plastic.

The First Rise (Bulk Fermentation)

• Let the dough rise for 40 minutes. The dough will develop into 3 occasions larger in dimension. Should you dwell in a cooler local weather, it could take longer (1–1½ hours). I take advantage of the Proof setting on my oven at 100ºF (38ºC). Please see the “Earlier than You Begin“ part of the recipe for my proofing suggestions.

To Use the Finger Take a look at

• As soon as the dough has tripled in dimension, mud some flour on high and use your index finger to poke the center of the dough. If the outlet doesn’t shut up, it’s prepared. If the dough closes up instantly, proof the dough a bit of longer and take a look at once more.

To Deflate the Dough

• Uncover and invert the bowl to launch the dough onto your work floor. Utilizing your fingers, gently press down and deflate the dough. Bear in mind to maintain one clean floor in your dough always. My clean floor is at the moment on the underside of the dough.

• Acquire and press all the sides into the center, flip the dough, and type a spherical form, tucking any free edges beneath.

To Divide the Dough

• Utilizing a kitchen scale, weigh the dough. Then, divide it into 3 equal items with the dough scraper. For a sq. shokupan loaf, divide it into 2 equal items.

• If in case you have a bit that‘s larger than the others, tear off some dough from the sting, retaining its clean floor intact. Connect the torn dough to the sting of a bit that‘s smaller than the others.

• Kind every bit right into a ball with a clean, taut pores and skin: Maintain the dough with the graceful floor on high. Gently pull and tighten the dough down from all sides to create rigidity on the skin. We would like all three dough balls to rise equally, so restrict the pulling motion to roughly the identical for every ball, about 3–4 occasions whole. Tuck and pinch the free dough on the backside. Place the dough on the work floor and repeat this course of for the remainder of items. Alternatively, you’ll be able to place the dough on a non-floured floor. Place each of your fingers behind the dough and drag the dough ball alongside the floor towards your physique. The underside of the dough sticks to the dry floor, creating rigidity and tightening the ball. Hold the dough ball upright and do not enable the highest of the dough to roll over as you pull (see this video). Rotate the ball 1 / 4 flip and carry out one other mild drag towards your physique. Proceed rotating and dragging just a few extra occasions till the dough is sufficiently taut and uniformly spherical.

The Bench Relaxation

• Cowl the dough balls with a humid towel and relaxation them for quarter-hour.

• In the meantime, use a pastry brush to grease the pan(s) (and the lid, when you‘re making flat-topped shokupan) with a skinny coating of 10 g unsalted butter. Tip: I just like the style of butter across the crust, however you need to use cooking oil spray as an alternative of butter, when you choose.

To Form the Dough

• After quarter-hour, take out one dough ball, retaining the remainder beneath the damp towel. Gently deal with the dough with out stressing it. Mud simply sufficient flour so your dough doesn’t persist with the work floor and rolling pin, however not a lot that your dough slides round. As you observe, you’ll understand how a lot flour is simply sufficient. Subsequent, place the rolling pin in the course of the dough and press it down.

• First, roll out the dough away from you, rolling all through the highest edge. Rolling releases fuel within the dough. Subsequent, roll out the dough towards you, rolling by way of the sting closest to you. Tip: If the dough slides round, you dusted an excessive amount of flour. Subsequent time, scale back the flour. I really like this non-stick rolling pin (I purchased it concurrently Japanese loaf pans). You should buy a comparable one from Amazon.

• Choose up the dough and flip it over, after which rotate it 90 levels. It‘s now specified by entrance of you in a horizontal oval form.

• Press the 4 corners of the dough to form the oval right into a rectangle. Place the rolling pin within the center.

• Roll out the dough away from you after which towards you, rolling by way of all the sides.

• Subsequent, roll out the higher two corners, so they’re squared somewhat than rounded.

• Then, roll out the decrease two corners. The dough now ought to seem like a vertical rectangle.

• Ensure the dough is a good thickness from the middle to the sides. If the sides are barely thick or have air bubbles, use the heel of your hand to press down the thick elements or pop any bubbles on the sides. The rectangle ought to be roughly 21 x 26 cm (8 x 10 in.). Tip: I observed from my very own expertise that if I don’t roll out the dough evenly at this stage, it impacts the form once I roll up the dough later.

• Fold the dough in thirds, beginning with the suitable third. Deliver the dough to the left one-third line, calmly and gently urgent the edge down so it stays in place. Subsequent, fold the left third of the dough, overlapping the sting of the suitable third by two-thirds. The sting of the left third ought to be barely previous the middle line. Tip: If the dough sticks to the work floor, detach it gently; don’t pull, or else the floor of the dough won’t be clean. At all times gently deal with your dough with care and don’t stress the dough.

• Press down and seal this edge along with your fingers, from high to backside. At this stage, the folded dough ought to have a good thickness. Each the suitable and left horizontal edges are thicker (overvalued), however the overlapped edges alongside the middle line even out the thickness of the dough.

• Fold down the 2 higher corners towards the middle line, so the highest now appears to be like like a triangle tip. Then, tuck the tip down towards you, ensuring it’s proper within the center.

• Begin rolling the dough slowly towards you, gently pulling the dough downward as you roll to create a clean, taut pores and skin, however don‘t roll too tightly. Tip: Use the identical quantity of rigidity when making your entire dough rolls. This helps them rise on the similar fee throughout the ultimate proof and ends in an excellent round-topped shokupan form.

• Hold rolling all the way in which to the top, ensuring the form of the roll is even. Now, pinch the dough on the edge to seal. Hold the rolled-up dough beneath the damp towel and repeat this course of with the remainder of the dough balls. Bear in mind which piece of dough you rolled final.

• Now, place the dough rolls within the shokupan mould, beginning with the primary two items you rolled. Place the primary dough roll, seam facet down, on one facet of the mould. Be sure that 1) the seam is on the underside, 2) the path of the swirl goes towards (and never away from) the center of the pan, and three) the rolled edge touches the pan‘s facet.

• Now, place the second dough roll on the alternative finish of the mould, seam facet down. Once more, the path of the swirl ought to go towards the loaf‘s middle.

• Lastly, place the final piece of dough you rolled between the primary two, seam facet down. The path of the swirl can go both means. Gently press down on the tops of the rolled dough to make them the identical peak.

• If you’re utilizing the sq. shokupan loaf pan, the 2 rolls ought to go in similar to the primary two rolls for the oblong loaf pan.

The Remaining Rise (Proofing) and Oven Preheat

• Cowl the mould with plastic and place in a heat atmosphere for 1 hour or till the dough has risen to 80–90% of the peak of the mould (see the subsequent step). Tip: For the primary half-hour, I take advantage of the Proof mode of my oven. I then take out the mould and place it in a heat space in the home to complete proofing.When you could have half-hour of proofing time left, begin preheating the oven to 425ºF (220ºC). For a convection oven, scale back the baking temperature by 25ºF (15ºC). Tip: My oven often preheats in quarter-hour; nevertheless, it is vitally vital that the oven is totally preheated, so I plan half-hour of preheating time.

• To make a flat-topped shokupan (角型食パン), let the dough rise to 75–80% of the peak of the mould. Then, take away the plastic and shut the lid. In case your proof was a bit too lengthy and also you exceed 80%, change to a round-topped shokupan. Tip: Don‘t drive the lid closed over the dough. Even when the lid closes, the dough will proceed to rise within the oven and the lid will get caught.

• To make a round-topped shokupan (山型食パン), let the dough rise to 85–90% of the peak of the mould. When the very best level of the dough touches the plastic wrap, it’s able to bake. Now, take away the plastic and spritz the floor of the dough with water. Word: The amount for every shokupan mould could be very completely different. My 90% will not be the identical as yours if we use a distinct mould.

To Bake the Bread

• For the flat-topped shokupan, decrease the oven temperature to 415ºF (210ºC) and bake for 25–half-hour (in my oven, it’s 28 minutes). For the round-topped shokupan, decrease the oven temperature to 385ºF (195ºC) and bake for half-hour. For a convection oven, scale back the baking temperature by 25ºF (15ºC). For a sq. loaf, the baking temperature and time ought to be the identical or barely much less.

• If you’re baking two loaves on the similar time, bake 1–2 minutes longer and ensure to have loads of house between the pans so warmth can flow into. Tip: If the loaf has come out lighter in colour, you may additionally wish to improve the oven temperature by 5ºF (2–3ºC) subsequent time. To bake each the flat-topped and the round-topped shokupan collectively, bake at 400ºF (200ºC).

• When it’s accomplished baking, drop the mould firmly 1–2 occasions on the work floor (I take advantage of a grate on the stovetop) to permit the water vapors to flee from the bread. This retains the shokupan from shrinking. Tip: If water vapor stays within the bread, it’ll weaken the bread‘s construction and make it simpler to deflate. The perimeters of the loaf will wilt and bend as nicely.

• For the flat-topped shokupan, open the lid fastidiously. Should you wrestle to take away the lid, shut it and drop the shokupan mould on the work floor another time. Should you nonetheless can’t open it, word that you might want to cease the second proof earlier subsequent time. Perhaps as an alternative of 80%, attempt 75%.

• Give just a few thrusts and let the shokupan slide out of the mould onto a wire rack. After baking, don’t wash your Japanese shokupan loaf pan. Merely wipe it off with a paper towel and retailer it fully dry to stop rust.

To Serve

• Let the shokupan cool fully on the wire rack; it could take 2–3 hours. Don’t lower or open the loaf whereas it’s scorching; the steam will escape and the bread will lose moisture. Slice the bread and toast it to get pleasure from with butter and jam/honey or use untoasted slices for Japanese-style sandwiches.

To Retailer

• Should you plan to eat the shokupan inside 1 to 2 days, put the entire loaf, fully cooled, in a bag (I take advantage of clear plastic baggage) and slice as wanted. Should you don‘t devour the shokupan inside 2 days, slice and freeze the remainder for a month to protect its high quality. Should you don‘t plan to eat the shokupan throughout the subsequent 2 days, slice and freeze it.

Serving: 1.5 kin · Energy: 1645 kcal · Carbohydrates: 295 g · Protein: 52 g · Fats: 27 g · Saturated Fats: 14 g · Polyunsaturated Fats: 3 g · Monounsaturated Fats: 6 g · Trans Fats: 1 g · Ldl cholesterol: 58 mg · Sodium: 1355 mg · Potassium: 786 mg · Fiber: 10 g · Sugar: 40 g · Vitamin A: 1068 IU · Vitamin C: 1 mg · Calcium: 348 mg · Iron: 3 mg

Creator: Namiko Hirasawa Chen

Course: Breakfast

Delicacies: Japanese

Key phrase: japanese bread

©JustOneCookbook.com Content material and pictures are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any web site or social media is strictly prohibited. Please view my photograph use coverage right here.