Make the World’s Fluffiest Bread - Shokupan | What's Eating Dan?
Video Overview & Insights
With its thin crust, cloudlike crumb, and enduring freshness, Japan’s shokupan is a baker’s delight. Dan shows you how to achieve a delicious and structurally sound loaf.
You should look up Shokupan folding technique if you want to bring your breads softness to the next level. It may seem a bit redundant but the technique is what gives Shokupan its signature soft cotton candy like texture.
Get our Shokupan recipe: https://cooks.io/3BReK01
Get our Brown Sugar Toast Instructions here: https://cooks.io/4iKShCC
Has anyone used einkorn flour to make Shokupan?
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What is the oven temperature for thos recipe please????
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Hi, hope you are doing well. I would like to ask, what type of milk are you using and are you oiling up the loaf pan?
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Yes, it is deceptive...thanks for posting the recipe. This video is bait and switch. Dan should say, "Go to ATF to buy the recipe". (I already bought their 12 season recipe book for $32.99 ) This makes me question the honesty of their product reviews......
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we make this regularly, we enjoy it in the morning with mentaiko mayo, which is spicy seasoned pollock roe and mayo.
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Why does the shokupan in Japan still really good without using yudane or tangzhong?
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0:00 - What is Yudane?
I made mine with olive oil, water and no sugar with salt yeast and flour.
0:29 - Yudane in Shokupan Dough
0:52 - How to Make Yudane
This recipe makes no sense. 2 and 2/3 cup flour is not going to weigh 416 grams. What is going on here America's Test Kitchen???
1:30 - Experiment: Yudane vs. No Yudane
2:14 - Shokupan Dough
Cannot believe how sharp and endlessly interest Dan Souza is!!! More, more, more Dan Souza, please!!!
3:17 - How to Shape Shokupan
4:01 - Why You Should Let Bread Cool
What kind of Pullman pan?
4:38 - Slicing and Tasting
4:45 - Experiment: Shaped Loaf vs. Unshaped Loaf
Does this method work with sourdough starter
5:19 - Brown Sugar Toast
6:10 - Credits
I’ve baked two loaves and both times have gotten a loaf that is soft and yummy, but not flaky like this. Only thing I can think of is the shaping step? I’m using “regular” loaf pans that are smaller than this, what you might use for banana bread. Because of that, I divide the dough into 4 equal pieces but can only fit two per pan. I think maybe they’re spreading out too much and not getting that nice rise
More User Perspectives
What temperature is this cooked at?
@lspiegel5704Shokupan ftw
@eatlikealocalI have also seen flour and water (or milk) cooked together, cooled then beaten together w butter & sugar to make a cake frosting. Had a friend who made a cake w this frosting, it was beautiful,fascinating and addictively light & fluffy!
@Heightsomethinghuman"Jananese" eh?
@smartperson1What are the kind of bread can you use if you can't find this bread
@joanrossano5980for us it should have been called Stuktupan
@johnwilson839For the Yudane:
¾ cup (4⅛ ounces/117 grams) bread flour
½ cup boiling water
For the Dough:
1¼ cups milk
2⅔ cups (14⅔ ounces/416 grams) bread flour
2 teaspoons instant or rapid-rise yeast
2 tablespoons sugar
1½ teaspoons table salt
2 tablespoons unsalted butter, softened
Paywall restricts access to the Shokupan recipe with the link provided in the description.
@PCPhil007Not only is this better, but it also seems easiest than regular bread!
@aryanm.9144In all my baking experience, autolysing is done before you add the yeast. You can autolyze for up to an hour, and it makes the kneading process much easier, especially if you knead by hand
@afan2326Wish he gave all measurements of ingredients- I can’t afford $49.99 per year for access to recipes.
@MercymemercerI lived in Saipan for 12 years and we had a Japanese bakery where I discovered this bread. It makes the absolute best French toast ever!
@trumpetmanoBravo🎉
@wowmonagalefinally, an acknowledgement that tangzhong and yudane aren't the same, the methods arent the same and, most importantly, always wait for yudane to have cooled to room temp on its own before you use it. ideally, you'd be making it the night before and letting it hydrate and do its thing overnight in the fridge.
@llamallamaduck4450upsetting how you charge to see the recipe
@MakeSushi1Measurments behind a paywall. Great
@minami3823Paywall yay
@philipp594how do you convert the recipe to be for the smaller 9x4 pullman pan?
@JaxHolder1make the yudane with oat for extra softness
@oldcowbbHow do you slide the lid on the pullman pan if the dough has risen over the height of the sides, as in the video?
@karenstitchygirlBreadnan
@HeightrenDoes using all-purpose flour negatively affect this recipe?
@scoobie69dOkay an I missing the rest of the measurements. The recipe link goes to a paid only site.
@scoobie69dI hope no one is eating Dan, so let me know what's eating, Dan.
@wcjerkyyour are killing me.
learn the proper pronounciation of SHYOKU!
2次発酵の段階で生地がケースより高くなってしまっていましたが、スライド式のフタを閉めるのに苦労しませんでしたか？
@なおた-c7kWhy do you got such a hard on for exotic names? Almost every bread making culture knows a form of pre cooking dough. In German bakers simply call it "Kochstück" as in cooked piece (of dough). This is not some long lost knowledge only the ancient baking monks in far east asia discovered many moons ago.
@PhaTs00pOh i love it Shokupan! Only bread close to it is texas toast
@TheCook80Two things here..... Why did you add sugar?? Yes I know, sugar traps water, making it a 'more moist' loaf. But, sugar in not in traditional bread. Sugar is for 'pastries'.
Secondly, you mentioned not adding fat... Which was funny because you added milk. Which has fat in it. And more sugar. Which keeps pushing this 'bread', closer to a pastry!!!!!
I am also curious to know how big of a difference there is in baking a bread just with water or enriching with milk? I know there are sugars, fats and whey protein in there but those are in relatively small proportions compared to the water, so I would be interested to see if there was much difference between using milk over just water
@53bmsSo is there any difference in result between the yudane and the tangzhong? I realize the flour is just mixed with the boiling water vs actively cooked on the stove. Does the yudane hold less water than a tangzhong? Is this to stop starch globules from bursting? Just want to know if there's a difference
@53bmsYou can eat the bread once it has cooled to, like, 135F inside. It'll still be warm enough to melt butter, but cool enough that it no longer steams when split.
@mndlessdrwerIs it possible to make Brown Sugar CINNAMON toast??
@jamesbuchanan3439This is a pretty good recipe. About 20% of the flour is used for the yudane, which is ideal. Tangzhong is typically only 5%. It is better to use temperature to make sure you hit the gelatinization temp. Microwaving should be fine too if you mix often. If you want a richer bread, try nama shokupan. And try honey butter toast made with shokupan.
@fdfgsaYou mispronounced both shokupan and yudane. Double fail.
@barcherI purchased those pullman's pan and they are a keeper. Strong and heavy metal, real nonstick interior. I started with the long 14" but after trying it, I bought 2 x 9" . Got rid of all the others and they went to a better place
@helenedesmarais8697Got a pullman pan days ago. What a timing coincidence
@stickmanmob