Japanese Milk Bread Recipe (Shokupan) 食パン
Japanese Milk Bread, or Shokupan, is possibly the best version of soft white bread! Known for its milky-sweet taste and pillowy softness, it’s enjoyed daily in Japan as breakfast toast and sandwich bread. If you’ve been searching for the perfect milk bread recipe, you’re in luck today. Here, I’ll show you two different styles: One with a rounded top and one with a flat top.
RECIPE ▶
HOW TO GET A JAPANESE LOAF PAN ▶
MORE RECIPES
INGREDIENTS
For 1 Rectangular Shokupan Loaf (1.5 kin (斤) size)
▢250 g warm water (104ºF or 40ºC)
▢20 g sugar
▢7 g instant yeast (I use Fleischmann’s® bread machine yeast; 1 package of yeast (all types) weighs 7 g; make sure to use all the granules; to substitute active dry for instant yeast, use 25% more active dry; proof active yeast by dissolving it in the warm water from the recipe first until many small bubbles appear)
▢7 g kosher salt (Diamond Crystal; use half for table salt)
▢10 g honey
▢350 g bread flour (King Arthur)
▢20 g skim milk powder or nonfat dry milk powder (Bob’s Red Mill)
▢25 g unsalted butter (room temperature)
For Greasing
▢½ tsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for greasing the bowl)
▢10 g unsalted butter (room temperature; for greasing the pan; you can use cooking oil spray, but I like the taste of butter around the crust)
INSTRUCTIONS with step-by-step pics ▶
#japanesemilkbread #milkbread #shokupan #justonecookbook
★ FOLLOW JUST ONE COOKBOOK ★
???? Please SUBSCRIBE ::
???? My Blog ::
???? My Facebook ::
???? My Twitter ::
???? My Instagram ::
★ CHAPTERS ★
0:00 - Intro
0:17 - Precisely measure ingredients for loaf
1:08 - Prepare the batter
2:15 - Knead with Kitchenaid Mixer
2:44 - Add unsalted butter
3:40 - Do windowpane test and knead dough
4:45 - Let the dough rise
5:00 - Prepare the loaf pan
5:15 - Do the dough finger test
5:27 - Knead and split the dough into pieces
6:00 - Shape and flatten the dough
7:42 - Roll up the dough and place into loaf pan
8:22 - Proof until the dough rises
8:40 - Option 1: Flat Top
9:11 - Option 2: Round Top
9:44 - Fluffiest bread ever
#japanesefood #milkbread #milkbreadrecipe
★ COOKING EQUIPMENT ★
Kitchen products I use in my videos ▶
★ MUSIC ★
Music Licensed from
♫ A Mighty Heart - Jon Algar.mp3
♫ I Fall (Instrumental Version) - Victor Lundberg.mp3
♫ Let It All out on Me (Instrumental Version) - Houses On The Hill.mp3
♫ Song for Maeve - American Legion.mp3
★ VIDEO EQUIPMENT ★
CAMERAS:: (1DX)
LENS :: &
CAMERA SLIDER ::
CAMERA STAND (similar) ::
VIDEO MIC ::
NAMI'S MIC ::
LIGHTS ::
SOFTWARE :: Adobe Premiere
Let's cook EASY + AUTHENTIC Japanese recipes at home!
Konnichiwa! I'm Nami, the creator of the Just One Cookbook website and cooking blog. I am glad that you are here with me. Here and on JustOneCookbook.com, you can find over 1,200 recipes, cooking tips, step-by-step instructions, ingredients, and shopping guides focused on Japanese cuisine.
I'm a native Japanese, born and raised in Yokohama, Japan, and now live in San Francisco, California, with my husband Mr. JOC, two high school kids, and a dog named Miso. I also wrote three Japanese cookbooks, where I share popular recipes like Oyakodon, Tamagoyaki, Chawanmushi, Sushi, Okonomiyaki, Mochi Ice Cream, Gyoza, Ramen, and more!
Japanese Milk Bread Recipe (Shokupan) 食パン
Fluffy Japanese Milk Bread Recipe (The SOFTEST Dinner Rolls Recipe) ふわふわミルクパン
Fluffy Japanese Milk Bread Recipe (ふわふわミルクパン). These dinner rolls are very very fluffy, soft and chewy. If you follow the recipe closely you will not be disappointed. This is a recipe for dinner rolls or some may call milk bun or milk bread.
Prep time: 30 minutes
Rise time: about 1 hour 30 minutes
Bake time: 20 minutes
Total time: 2 H 20 min
Yields: 8 buns
????Get FREE Guide Easy baking recipes Substitutions:
MORE Buns:
SUBSCRIBE ►
------------------------------------------------------------------------------------
????????????Instagram @food_metrica:
------------------------------------------------------------------------------------
What we use at the Food Metrica kitchen:⬇️
????- Blender which make perfect Oat flour:
????- Hand Mixer:
????- Food Processor:
????- Loaf Pan:
????- Silikon Spatula Set:
????- Mason Jar 16oz:
????- Jumbo muffin pan:
------------------------------------------------------------------------------------
---------------------------------- RECIPE ------------------------------------
Ingredients:
130 g lukewarm milk
5 g (1+1/4 tsp) dry yeast
40 g sugar
5 g (1 tsp) salt
1 medium egg
300 g all-purpose flour + more for dusting
40 g soft butter
Instruction:
1. Combine together lukewarm milk, dry yeast, sugar until yeast dissolved. Add egg, beat again.
2. Add 300 g sifted flour, stir with spatula a sticky dough. Let Chill 15 minutes.
3. Transfer the dough to the floured surface and knead about 5 minutes. Fold in fine salt. Knead until salt dissolved.
4. Add butter and knead for about 10 minutes until it is well incorporated and the dough is smooth, elastic.
5. Place the dough in a lightly oiled bowl, cover and place in a warm spot until doubled in size, 1-2 hours.
6. After dough has doubled in size, transfer dough to a well-floured surface and divide in 8 pieces. Shape each piece into smooth, tight bun and place on a baking pan (22 cm in diameter) lined with parchment paper. Cover with towel and set aside for 30-45 minutes, or until the buns have almost doubled in size.
7. Once they are ready, grease with milk or egg, or heavy cream.
8. Preheat oven to 365 F (180 C). MODE: Upper and Lower heat
9. Bake for 20-25 minutes or until golden brown on the top. Grease with butter to make them shiny
NOTE: The consistency of your dough may vary depending on the protein content and other aspects of your flour. IF your dough seems too sticky, you can add up to 2-3 tbsp more flour until the dough comes together. Start by adding JUST 1 tbsp more flour.
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
------------------------------------------------------------------------------------
#milkbread#dinnerrolls#ふわふわミルクパン#foodmetrica
DISCLAIMER: This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!
Easy Trick For The Fluffiest Bread | Techniquely with Lan Lam
Cook’s Illustrated's Lan Lam delves into the cooking techniques and science behind some of our most innovative recipes. In this episode, she shows you an easy trick to moist bread that keeps for days: Tangzhong.
Get our recipe for Fluffy Dinner Rolls:
Get our recipe for Braided Round Challah:
Get our recipe for Sticky Buns:
Learn more about Tangzhong:
Buy our winning 7 Quart Stand Mixer:
Buy our winning whisk:
Buy our winning bench scraper:
Buy our winning cake pan:
Buy our winning baking sheet:
Buy our winning wire rack:
Click here for more Techniquely content:
Follow Lan on Instagram:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Homemade Milk Bread Recipe by Food Fusion
Homemade super soft Milk Bread Recipe for you. For best results use Pakola Milk #HappyCookingToyou #FoodFusion #PakolaMilk
Written Recipe:
Visit Our Website:
Download iOS & Android app:
Facebook:
Instagram:
Twitter:
Also follow @HealthyFoodFusion & @FoodFusionKids Kids for healthy food & kid's special recipes.
00:00 Milk Bread
Recipe in English:
Ingredients:
-Pakola Full Cream Milk warm ½ Cup
-Water warm ½ Cup
-Sugar ½ tbs
-Khameer (Instant yeast) 2 & ½ tsp
-Maida (All-purpose flour) total 3 Cups
-Milk powder 2 & ½ tbs
-Namak (Salt) ½ tsp
-Bareek cheeni (Caster sugar) 1 tbs
-Anda (Egg) 1 (room temperature)
-Olive oil 2 tbs
-Olive oil 1 tbs
-Olive oil 1 tsp
-Pakola Full Cream Milk
-Makhan (Butter)
Directions:
-In a jug,add milk,water,sugar,instant yeast & mix well,cover & let it rest for 10 minutes.
-In a bowl,add all-purpose flour (at this point,add 1 cup of flour,remaining flour will be added gradually during kneading process),milk powder,salt,caster sugar & mix well.
-Now add dissolved yeast mixture,egg & whisk well for 5-6 minutes.
-Add half quantity of all-purpose flour & whisk well.
-Add olive oil and mix well.
-Add all-purpose flour & gather all the dough.
-Transfer dough to a clean working surface & knead the dough for 4-5 minutes.
-If needed,dust dry flour or add olive oil and knead until smooth dough is formed.
-Grease dough with olive oil,cover & let it proof for 1 hour (warm place).
-Grease 4 x 8” loaf pan with cooking oil & set aside.
-Knead dough again,roll out with the help of rolling pin and fold according to pan size.
-Place dough in greased pan,cover with cling wrap & let it proof for 30 minutes.
-Now apply milk with the help of brush & bake in preheated oven at 170C for 25 minutes.
-After baking,apply butter on top & cover with kitchen towel & let it rest for 10 minutes.
-Cut into desired slices & serve!
Recipe in Urdu:
Ajza:
-Pakola Full Cream Milk warm ½ Cup
-Water warm ½ Cup
-Sugar ½ tbs
-Khameer (Instant yeast) 2 & ½ tsp
-Maida (All-purpose flour) sifted 2 Cups
-Milk powder 2 & ½ tbs
-Namak (Salt) ½ tsp
-Bareek cheeni (Caster sugar) 1 tbs
-Anda (Egg) 1 (room temperature)
-Maida (All-purpose flour) sifted ½ Cup
-Olive oil 2 tbs
-Maida (All-purpose flour) sifted ½ Cup
-Olive oil 1 tbs
-Olive oil 1 tsp
-Pakola Full Cream Milk
-Makhan (Butter)
Directions:
-Jug mein doodh,pani,cheeni aur khameer dal ker ache tarhan mix ker lein aur dhak ker 10 minutes kliya rakh dein.
-Bowl mein maida (is point per 1 cup maida shamil karein,remaining flour ko thora thora ker ka ghontay hoye shamil kertay rahein),milk powder,namak aur bareek cheeni dal ker ache tarhan mix ker lein.
-Ab dissolved yeast mixture aur anda dal dein aur 5-6 minutes kliya ache tarhan whisk ker lein.
-Maida ki half quantity shamil karein aur ache tarhan whisk ker lein.
-Olive oil dal ker ache tarhan mix karein.
-Maida dal dein aur dough ko gather ker lein.
-Clean working surface per dough ko transfer ker lein aur 4-5 minutes kliya dough ko dubara ghond lein.
-Agar zaroorat ho tou maida aur olive oil dal ker dough ko smooth hunay tak dubara ghond lein.
-Dough ko olive oil sa grease karein aur dhak ker 1 hour proof hunay kliya garam jagha per rakh dein.
-4 x 8” loaf pan ko cooking oil sa grease karein & side per rakh dein.
-Dough ko dubara ghond lein aur rolling pin ki madad sa bail lein aur pan size ka mutabiq fold ker lein.
-Dough ko greased pan mein rakh dein aur cling film sa cover ker lein aur 30 minutes kliya proof ker lein.
-Bread per doodh laga lein aur preheated oven mein 170C per 25 minutes kliya bake ker lein.
-Baking ka bad bread ka top per makhan laga lein aur kitchen towel sa dhak ker 10 minutes liya rakh dein.
-Desired slice mein cut ker ka serve karein!
Hokkaido Milk Bread Recipe| How To Make Japanese Milk Bread #shorts
Hey guys! In this video, we make Japanese milk bread in under 60 seconds. Well, the video is 60 seconds at least. Learn about the best way to make Japanese milk bread and how we got our to look so fluffy and sweet!
Ingredients:
400g flour, 3T sugar, 3g salt. 1/3cup boiling water, 3/4 cup(6oz, 167g) milk from fridge, 1 packet dry yeast. 2T oil, 2eggs.
Recipe:
1. In the bowl, put 400g flour, 3T sugar, 3g salt and add 1/3cup of boiling water.
Then microwave milk 30sec and dissolve dry yeast in it. And add the liquid into the flour bowl and mix everything.
Let it sit for 20 minutes
2. Put 2T oil I to the dough and knead it for 5minutes. Let it rise for 1hour.
3. Pit some flour onto the risen dough and punch and take put the air.
Divide the dough into 3 equal pieces and mold it and put it in the cooking pan.
Let it rise for 45-1hr until it rise at least 90%of the pan.
4. Brush egg lightly.
5. Bake it in the oven at 375 degree for 25 to 30 minutes
Subscribe for more workout videos:
Bento Box:
Cutting Board:
Knife Set:
Share this video with a friend:
Let’s connect:
Instagram –
Follow My Gym:
Follow Me:
Facebook - @AspireFitnessWalnut
Website -
“Aspire Fitness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.” (source: Section 5)
Subscribe if you like content like this! Our goal is to provide the best online workouts that are free and beneficial for anyone who is looking to look and feel better. Fitness is our passion and helping others comes hand in hand with that passion. Join us for a ton of workouts you can do at the comfort of your own home!
SUB) 탕종 우유식빵 만들기. Tangzhong milk bread 탕종만들기 [우미스베이킹:그녀의베이킹]
♡♡youtube채널 구독하기 .좋아요 및 아래 SNS 구독도 부탁드려요 ♡♡
탕종을 사용하여 우유식빵을 만들어 보았습니다.
탕종은 익반죽으로 빵의 노화도 느리고, 촉촉, 탄력성이 좋습니다. 서양보다는 아시안사람들에게 특히 인기가 있습니다.^^
재료(옥수수식빵팬2개)
탕종 :강력분 40g 물 200g
강력분580g 설탕 60g 소금12g 이스트10g 분유10g(생략가능) 우유260g 계란 50g 탕종 실온의 무염버터 50g 계란물 (계란노른자+우유)
40g bread flour 200g water
580g bread flour 60g sugar 12g salt 10g dry yeast 10g dry milk 260g milk 50g egg Tangzhong 50g room temperature of unsalted butter
레시피
1. 팬에 탕종재료인 밀가루와 물을 넣고 잘 풀어준다음 중약불에서 익반죽인 탕종을 만들어줍니다.
2. 탕종을 냉장보관6시간 이상 보관뒤, 사용하기 1시간전에 실온에두어 실온상태의 탕종을 사용합니다.
3.믹싱볼에 강력분, 이스트,설탕, 소금, 분유를 넣고 가볍게 섞어줍니다.
4. 우유와 계란, 탕종을 넣고 저속으로 낱가루가 보이지 않도록 믹싱합니다.
5. 낱가루가 보이지 도록 돌린 반죽에 실온의 말랑한 버터를 넣고 저속으로 믹싱합니다.
6. 버터가 반죽에 스며들어 유분이 겉돌이 않는다면 고속으로 돌려 반죽합니다.
7. 반죽을 동글게 말아 40~1시간 정도 발효시켜줍니다.
8. 손가락 테스트를 한뒤 완성된 반죽은 무게를 잰뒤 같은 무게로 6등분하여줍니다.
9. 6등분한 반죽을 동글리기한뒤 15분 휴지시킵니다.
10. 반죽을 성형한뒤 식빵틀에 넣고 30분 발효합니다.
11. 반죽에 계란물을 바르고 180도로 예열된 오븐에서 25~30분 구워줍니다.
-----------------------------------------------------
1. For the Tangzhong, mix 40g bread flour with 200g water in a saute pan. Turn on medium heat and keep stirring until mixture thickens to a paste.
2. Refrigerate for 6 hours. Bring out to room temperature 1 hour before use.
3. Add bread flour, sugar, salt, dry yeast, powdered milk to a mixing bowl and mix gently with dough hook attachment.
4. At low speed, mix in milk and egg and Tangzhong so that no flour is visible.
5. Add in room temperature unsalted butter and mix at low speed.
6. Slowly turn up the speed to high and mix until all dough sticks together.
7. Take the dough and fold it around and underneath itself shaping a smooth ball. Place dough in a bowl, cover with plastic wrap, and let it rest for 40 minutes to an hour.
8. Test the dough by poking your finger down into the middle. If the dough does not spring back, it is ready.
9. Divide the dough into 6 equal parts (by weight). Take one piece of dough and fold it over itself. Turn it 90 degrees, slap it on table and fold it over itself again. Using both hands, mold the dough into a ball. Repeat with rest of dough. Cover with plastic wrap and let it rest for 15 minutes.
10. Roll each ball of dough out flat. Fold flatten dough using thirds. Turn 90 degrees, and roll dough into a roll, pinching it together at the seam. Place 3 molded dough into a baking pan and let it rest for 30 minutes, letting it rise.
11. Brush with egg wash and bake in the oven, preheated to 355°F for 25-30 minutes.
Ingredients
Tangzhong:
40g bread flour
200g water
580g bread flour
60g sugar
12g salt
10g dry yeast
10g dry milk
260g milk
50g egg
Tangzhong
50g room temperature of unsalted butter
egg wash (1 egg yolk + milk)
카카오채널 :
블로그:
인스타그램: 검색 : umi_s_
#식빵만들기 #홈베이킹 #hokkaido bread