Japanese Loaf Bread. Shokupan - Japanese Milk Bread Loaf. Jump to Recipe Jump to Video Print Recipe. Have you ever eaten Shokupan, the Japanese milk bread?
It’s the fluffiest and most delicate bread I have ever eaten. And today, it has become the bread people eat every morning as toast. Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now. You can have Japanese Loaf Bread using 8 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Japanese Loaf Bread
- It’s 350 gr of bread flour.
- You need 45 gr of rice flour.
- It’s 1 of egg.
- It’s 200-220 ml of fresh milk.
- Prepare 30 gr of sugar.
- You need 45 gr of unsalted butter.
- You need 5 gr of salt.
- You need 5 gr of instant yeast.
The precision required is an excellent excuse to buy a scale, but if you still want to. With this bread-making technique popular in Asia, the bread is soft, springy and stays fresh a long time." Japanese milk bread is probably the lightest, fluffiest, most tender bread you’ll come across. It’s the perfect everyday loaf, from sandwiches to toast, and is one you need to try! This recipe was created in partnership with the dairy farm families of New England.
Japanese Loaf Bread instructions
- Mix both flour, sugar and salt. Add in instant yeast, mix well.
- Mix egg and fresh milk so the total is 250-270 ml (or you can using milk-whip cream instead of egg-milk). Slowly pour the egg-milk mixture just until the dough come together. Knead for at least 5 minutes..
- Add the butter and knead for 20-30 minutes until windowpane stage. Shape into a ball, put it in a large oiled bowl and cover with cloth or plastic wrap. Proof for 1 hour or until double in size..
- Punch the dough, divide to 6-8 portion as you like (I use 3 each loaf), and roll it to a ball. Cover the dough as you work. Flatten each ball to rectangular then roll it up. Put it on the prepared pan and cover again..
- Second proof it until at least 3/4 pan height..
- Bake at 180C for 35 minutes. When it’s done I oiled the top of the loaves with unsalted butter. Wait until cold before slice it..
Remove the loaf from the oven, and cool it on a rack. Japanese milk bread is the fluffiest and softest bread loaf ever. It’s great on it’s own, with some butter, or a little condensed milk. Crusty French baguettes, chewy Italian ciabatta, and this oh so fluffy and heavenly Japanese milk bread. Japanese milk bread uses tangzhong, a cooked paste of flour and water to increase the moisture content in this loaf, yielding one that rises taller and stays fresher longer.