Shokupan - The EASIEST Japanese Milk Bread
Video Overview & Insights
Shokupan is a fun word to say, directly translated, it means “food bread”. If you’ve never heard of it, then which rock have you been living under? Japanese milk bread or Shokupan has been gaining popularity for a number of years, and now they are everywhere!
1:39 Yeah but you have to think about the fact that Texas has its own power source and if all hell breaks loose Texas could power its own self its own state even if all the other states are fucked
And for good reason.
So what is it?
This turned out great! I have tried so many Shokupan recipes, this is the first one that I am happy with, thank you!!
Shokupan is a feathery soft and fluffy white loaf of bread with origins from Japan, where it's enjoyed as an everyday bread. It has a mild, pleasing taste…slightly sweet…definitely milky with a hint of saltiness to balance things out.
However, it is its texture that most people will remember. While warm, you can pull strands of it apart and eat it like cotton candy. After it’s cooled down and sliced, the bread has a bouncy integrity that a variety of sandwich fillings.
Hello, can I use the lid to get a square Shokupan?
Not unlike its cousin, the North American sliced bread sold in plastic bags in every grocery store, Shokupan has minimal crust and pillowy interior. However, the resemblance stops there. Japanese milk bread is enriched and has way more fat. In fact, 7 times more, either coming from milk, butter or in this case, cream.
Get the full recipe:
After I let mine cool down it was dry. What should I do next time ?
https://yunsfamilytable.com/recipes/shokupan-the-easiest-japanese-milk-bread/
Wow
More User Perspectives
So i Loved the recipe but my bread turned out burnt on the outsides but perfect on the insides. My oven was at 390. How do I have more golden crust?
@saharvaronaIs the milk cold or should it be warm? Ive tried other recipes where they dont clarify, and the dough took forever to rise, sometimes not at all.
@kiIIuazoldyckI like that she just adds everything without that old beliefs about activating the yeast or waiting a sign from god for when to add the salt, I’ve been baking for almost 6 years and always my dough rises like crazy
@intestinomedicinoI’ve tried several shokupan milk bread recipes and this was THE BEST one. Ones I made with the tangzong wasn’t as good as this which did not require it. Few alts: I did add a few tablespoons of softened butter in the dough as it was in the mixer.
@digiteam4960Great recipe! Thank you. Clear instruction. There is not a lengt of time given for the first rise. I put it in the over (no heat) let it rise for 1 hour and it had proofed. I used 1-2 tsp water and 1 egg yolk for egg wash and it came out so nice. Seriously the best loaf, soft and just perfect. Definitely recommend it!!🎉
@anneguthrie778What could I use as a substitute for the cream?
@Ihavenoidea-h3oCan I still make this if I Don't have a mixer?
@breakroom181Can you halve the recipe?
@DinkitandsinkitI dont have a stand mixer how did they make this before electricity 😅
@trentonyoung9972Wow my search if bread finishes finally here... It was soooooo soft and delicious. Thank you so much
@springbeauty4330I love her voice. It’s my medicine
@ramencurry6672I noticed you used both a light and dark baking pan. I'm trying to decide whether to buy a light or dark pan. Do you notice any differences in using one or the other that would make you prefer either the light or the dark pan for making this kind of bread?
@kyndie4300👍
@Cystolithusquick summary :
220g milk
140g cream
60g~ egg
50g sugar
540g flour
6g yeast
5g salt
May I how it still works without the yudane or tangzhong? How's it still being able to retain the softness and fluffiness..... And if this works then why are most people still using yudane and tangzhong in their recipes
@sophiawilliam4315What cup cream can I use I was confused on that part new to baking! 😊
@bob59373thank you for keeping this simple and logical and about baking. and not full of minutia, like so many yter seem to love to do. my bread turned out great!
@urzamtgWow! Finally someone has a recipe that is easy to out together with ingredients we have at home!
Thank you!
This is beautiful perfection!
I have tried several milk bread recipes and this one is truly the best! Thank you so much for sharing this recipe. This will be my new go to recipe not only for bread but for rolls too!
@haileyw6007what size of loaf pan do you use?
@talitharahmaa696Made it yesterday so fluffy and delicious
@pariaparbfp1174Hi, is there substitute for cream? The cream I can buy are 1L and alittle wasteful to use 140g
@shauntwlThank you. I tried your version and they turned out very good. I like it a little more sweeter so I add 20g of honey and it turned out great too. I even played with adding some starters too. They all came out tasty. Thank you for making this video.
@MC8zWhich cream do u use? Topping cooking or whipping?
@maiphuongpham6890If only ONE channel would show the recipe...
@Ysabella_Q17please please please can you tell me the name of the scale you are using that resets for you to measure what you add to the bowl or the type it is
@TimmySmith-oi4eiMine is still very sticky after 2 hours of proofing... what can i do?
@alextituslam4931Is the milk & whipping cream warm? I tried another milk bread recipe that listed cold milk and the dough never did rise after hours. (I normally use warm milk to activate the yeast).
@daydreamingagainAwesome. Thank you. My bread came out perfect!🙂👍🏽
@brassmonkey7825This is by far the best and easiest soft bread recipe I've seen. I'm noob at baking, but I was impressed at my own cooking following this recipe :D
@NINJASAZUKIwhat is the music used at this time called? https://youtu.be/snRdLFH3C9U?t=286
@PtrKV-c8eHow long are you letting it rise the first time?
@shabdakalpadroomreally good bread. not last time i make this.
@DenmarkbydimanoYou added a milk from the container, which is cold. How your dough is going rise when there’s no heat touching your yeast how does it rise? I made all kind of world breads the only bread I did not make yet the Japanese and Chinese and I wanna try to make that too, but the yeast has to be a warm water or milk, in it. Please let me know because the bread looks great and my son-in-law his mom used to make it for him. She passed away long time ago and he always asked me if I could make that bread for him. He’s Japanese Thank you.👏👏🔥🙏🏻❤️
@lenazaia2263This is one of my favorite breads. I make it all the time although I haven’t made bread in quite a while. ❤❤❤❤❤❤
@JaneDoe0672Genuinely question, can i knead this by hand?
@trisyaristinurshadrina8157can we make thid dairy free ??
@auj012This looks really promising! So far, I could never get my Shokupan to rise properly. Only when I'm making Pumpkin-Shokupan everything works out perfectly. So I really hope this recipe can finally get me my beloved Shokupan!
@SonicjanThis slaps so hard, even my grandmother who is 90 and has been making bread for 70 years says this bread is excellent. Thank you!
@PrisonTime69Is there a reason you don’t use butter?
@southendsourdoughMy bread dough didmt form ? Why
@_ky_3299I became so ill and have nightmares of trying this again. Please be very careful with proofing these ingredient for too long outside a fridge. This bread gave me a serious case of diarrhoea a few hours after eating it. The big difference is I left this dough overnight on counter to bulk proof, even in England. Next morning I decided to cook still like my more usual sourdough when I forget on counter. I now realise you must never EVER leave a dough with milk or eggs out for that long before baking it.
@kingdozIs the bread good for making panko?
@rolandgasser6711Hello, I have a doubt. Is it possible to just skip the stand mixer and knead it by hand? If yes, then how long should I do it for?
@AadyaHarichandanI tried this but didn't have a loaf pan so put it in my Panasonic Bread Maker to rise and bake. I live in a cold climate so maybe that's why but after a couple hours of proofing it only raised to less than half the height of the pan. I tried baking it in the bread maker anyway and it turned out flat and much shorter. I used the other half to make round buns and they turned out ok with only 40 mins of rising on the kitchen countertop. Do you know where I might have gone wrong? Does this recipe work using the breadmaker to bake instead of oven? Thanks!
@motlking