Cloud Nine Shokupan: the Ultimate Japanese Milk Bread

Right then, let's get baking!

Cloud Nine Shokupan : The Ultimate Japanese Milk Bread Intro

Ever wondered how bakeries achieve that unbelievably soft bread? the secret might be shokupan , also known as japanese condensed milk bread .

This ain't your average loaf. it's like biting into a cloud, honestly. you can even make japanese milk bread cinnamon rolls with it.

This amazing Japanese Milk Bread originated in Japan. It is famed for its incredibly soft texture. Trust me, once you try it, you'll be hooked!

What Makes This Milk Bread Recipe So Special?

This recipe is rated medium. total time will be around 4- 5 hours. yield is 10-12 slices. you can even use a bread machine for japanese milk bread recipe bread machine .

What's so special about it? let's dive in.

Shokupan Recipe Benefits

One of the main benefits? it stays fresh for days! also, the japanese bread freezes well if you want to make a larger batch.

Its subtle sweetness makes it perfect for any occasion.

More benefits of How To Make Japanese Milk Bread

Imagine waking up to the smell of freshly baked bread. Imagine slathering a slice of Japanese Milk Bread Recipe with butter and jam. It is simple joy.

It's time to learn How To Make Japanese Milk Bread with simple ingredients.

Right then, let’s get into what you'll need to make this cloud like shokupan . Honestly, it’s simpler than you think, but a little bit of care goes a long way! We are going to do the Japanese Milk Bread Recipe

Ingredients & Equipment: Your Shokupan Arsenal

So, what makes shokupan so unbelievably soft? It all starts with quality ingredients and the right gear.

Main Ingredients: The Key to Fluffy Goodness

Let's break it down, stage by stage. First, the Tangzhong, the secret weapon!

• Bread Flour: 25g (US: about ¼ cup, packed; Metric: about 2 tablespoons). This is key! Look for flour with a protein content around 12-13%. High protein = better structure.
• Water: 125ml (US: ½ cup + 2 tablespoons; Metric: about 4.2 ounces). Tap water is just fine here.

Next, for the dough itself:

• Bread Flour: 375g (US: 3 cups, plus extra for dusting; Metric: about 13.2 ounces). Again, quality bread flour is your friend.
• Granulated Sugar: 50g (US: ¼ cup; Metric: about 1.8 ounces). Adds a touch of sweetness and helps with browning.
• Salt: 6g (about 1 teaspoon). Don't skip the salt! It balances the sweetness and enhances the flavour.
• Instant Dry Yeast: 7g (about 2 ¼ teaspoons). Make sure it's fresh for the best rise.
• Whole Milk: 120ml , lukewarm (US: ½ cup; Metric: about 4 ounces). Around 105- 115° F ( 40- 46° C ) not too hot, not too cold. Think baby bottle temperature.
• Large Egg: 1, lightly beaten. Free range if you can, for that richer flavour.
• Unsalted Butter: 55g , softened (US: ¼ cup + 1 tablespoon; Metric: about 1.9 ounces). Cut into cubes, super soft. Like, really soft.

Finally, for that optional egg wash:

• Large Egg: 1, lightly beaten
• Whole Milk: 1 tablespoon.

Seasoning Notes: Keeping It Simple

For this japanese milk bread recipe , we’re focusing on the texture, so we’re keeping the flavour profile pretty neutral.

I did try and make japanese milk bread cinnamon rolls but i failed so i will not try again.

• Vanilla Extract: A splash (about ½ teaspoon) in the dough can add a lovely subtle warmth if you are looking for a shokupan recipe .
• Lemon Zest: A little lemon zest (about ½ teaspoon) would give a very interesting taste too.

Equipment Needed: Keeping It Real

Honestly, you don't need a fancy bakery to whip up a loaf of shokupan .

• Stand Mixer: A stand mixer makes kneading easier, but you can knead by hand if you're feeling energetic!
• Pullman Loaf Pan (9x4x4 inch): A must to make an authentic Japanese Bread look, but a standard 9x5 inch loaf pan works too. I got mine on Amazon for a steal.
• Mixing Bowls: For mixing the Tangzhong and the dough.
• Kitchen Scale: This will help with your Shokupan Recipe measurements.
• Plastic Wrap: To cover the dough while proofing.
• Clean Kitchen Towel: To cover the dough while proofing.

And that’s it! Ready to dive into baking the fluffiest bread of your life? Let’s do this Japanese Condensed Milk Bread ! I'm already drooling thinking about how good it will be.

Right then, let's get down to it, shall we? we're diving into the wonderful world of shokupan , also known as japanese milk bread .

Honestly, this isn’t just bread; it's an experience. it's that unbelievably soft, cloud like stuff that makes you feel like you're biting into a pillow.

It’s like heaven in bread form, innit?

Cloud Nine Shokupan: Your Japanese Milk Bread Adventure Starts Here

Let’s bake some japanese condensed milk bread ! forget your standard loaf this japanese milk bread recipe, known for its incredibly soft and fluffy texture, uses the tangzhong method, a pre-cooked flour and water paste.

This bread is perfect for toast, sandwiches, or simply enjoyed on its own. the subtle sweetness and pillowy texture make it a delightful treat.

Ever wondered how to make japanese milk bread ? well, wonder no more!

This recipe is medium difficulty. don't stress, though! the steps are straightforward, but success relies on precise measurements and proper kneading.

The proofing needs patience. it'll take about 4- 5 hours total, including prep, cooking, and proofing. trust me, it's worth the wait.

You will produce a lovely pullman loaf with about 10-12 slices.

Prep Like a Pro

Essential mise en place is key, love! Get everything measured out. It saves so much time. We have all the ingredients listed below, so have a good read!

Safety Reminder : Mind the oven, yeah? No one wants burnt fingers.

Ingredients Checklist:

For the Tangzhong:

• 25g Bread Flour
• 125ml Water

For the Dough:

• 375g Bread Flour
• 50g Granulated Sugar
• 6g Salt
• 7g Instant Dry Yeast
• 120ml Whole Milk, lukewarm
• 1 Large Egg, lightly beaten
• 55g Unsalted Butter, softened and cubed

Egg Wash (Optional): 1 Large Egg 1 tablespoon Whole Milk

step-by-step Shokupan Magic

Alright, here we go!

1. Tangzhong Time: Cook flour and water in a small pan. Stir until it thickens into a pudding. Cool it down.
2. Dry Mix: Whisk together flour, sugar, salt, and yeast in your mixer bowl.
3. Wet's Up: Add milk, egg, and the cooled Tangzhong to the dry ingredients.
4. Knead That Dough!: Knead until it forms a shaggy mass.
5. Butter Up: Add butter, one cube at a time, kneading until it's all mixed in. Keep going until the dough is smooth.
6. First Proofing: Pop the dough in a bowl, cover it, and let it rise until doubled (about 1- 2 hours).
7. Shape It: Divide the dough into three, then roll each into a tight log.
8. Second Proofing (In Pan): Put the logs into the pan. Cover and let rise until almost to the top (1-1. 5 hours).
9. Bake: Bake at 350° F ( 175° C) for 30- 35 minutes , until golden. The internal temperature should be 200° F ( 93° C) .
10. Cool Down: Cool completely on a wire rack.

Shokupan Pro Tips

• Temperature is Key : Milk should be lukewarm ( 105- 115° F/40- 46° C ) to wake up the yeast.
• Knead Properly : Don't skip the kneading! It's important!

You know, i once tried to rush the kneading and ended up with a milk bread recipe that was, let’s just say, dense .

Not the fluffy japanese bread dream i was after! honestly, the windowpane test is your friend.

Common Mistakes to Avoid: Not kneading enough, using cold milk, and not letting it proof long enough. Be patient. It makes all the difference.

So, there you have it. your guide to achieving japanese milk bread cinnamon rolls , and the best shokupan recipe .

Trust me, once you nail this japanese milk bread recipe bread machine or not, you'll never look at bread the same way again.

You could even add cinnamon and make japanese milk bread cinnamon rolls , imagine that. happy baking.

Recipe Notes for the Perfect Cloud Nine Shokupan

Right then, you've got the recipe for this cloud nine shokupan or as some call it, japanese condensed milk bread ! this japanese milk bread recipe is totally worth the effort! let's chat about making it even better.

Think of these as little nuggets of wisdom. i really want you to nail this shokupan recipe .

Serving it Up Sweet: Plating and Presentation

So, you've baked this gorgeous loaf. now what? shokupan is beautiful. honestly, a simple slice, toasted lightly, with a knob of butter is pure heaven.

You can whip up some japanese milk bread cinnamon rolls . if you fancy something fancier, try a stack of squares, drizzled with honey and a sprinkle of sea salt.

Sounds divine, yeah? for drinks, go for a cup of green tea! it is the best with it or a milky latte.

Keeping It Fresh: Storage Tips

Right, leftover bread. we’ve all been there. the beauty of this japanese milk bread is it stays soft longer than your average loaf! keep it in an airtight container at room temperature for 2-3 days.

Wanna make it last even longer? slice it up and freeze it! just pop a slice or two into the toaster straight from frozen for a quick, comforting treat.

Defrost at room temperature. then, the bread is just as delicious.

Mixing It Up: Variations on a Theme

Fancy a twist? you can go wild with this milk bread recipe . for a dairy-free version, use almond milk instead of whole milk.

Remember to keep the milk lukewarm for the yeast. a little cocoa powder can turn this into a chocolate dream.

You can add 2-3 tablespoons of cocoa powder to the dry ingredients for a chocolate kick. i tell you. the possibilities are endless!

Fueling Up: Nutrition Basics

Okay, let's talk about the good stuff inside this japanese bread . it's not exactly a health food, obviously. but it is a source of carbohydrates for energy.

This japanese milk bread recipe bread machine edition is all about a balanced lifestyle, right? the recipe uses milk for a boost of calcium.

It's a little treat that makes you feel good, and sometimes that’s exactly what you need! don't forget that this milk bread recipe requires ingredients like bread flour that may differ in caloric value based on the brand, so remember to keep an eye on that.

This How To Make Japanese Milk Bread isn't as difficult as it may seem!

So, there you have it! i hope you found it to be a little less daunting. give this japanese milk bread recipe a go.

You'll be chuffed with what you create. it is a real crowd pleaser, i promise you that! it is worth every single second! right, happy baking!

Frequently Asked Questions

Right, so what is shokupan anyway, and why's everyone so obsessed?

Shokupan, also known as Japanese milk bread, is basically the Beyoncé of bread - incredibly soft, fluffy, and universally loved. It gets its amazing texture from the Tangzhong method, which pre-cooks some of the flour with water, making it extra moist and keeping it fresh longer.

Think clouds you can eat what's not to love?

The recipe mentions a "windowpane test"... sounds a bit posh. What is it?

Don't let the fancy name put you off! The windowpane test is just a simple way to check if your dough has been kneaded enough. Take a small piece and gently stretch it; if you can stretch it thin enough to see light through it without it tearing (like a windowpane), then you're golden.

If it tears easily, keep kneading, you slacker!

Can I make shokupan without a stand mixer? I'm more of a 'get stuck in' kind of baker.

Absolutely! While a stand mixer makes life easier, you can definitely knead shokupan dough by hand. Just make sure you've got a good, sturdy surface and prepare for a bit of a workout it'll take a bit longer (around 15-20 minutes) to achieve that smooth, elastic dough.

Think of it as your bread making gym session for the day!

My shokupan didn't rise properly. What went wrong? Is my yeast knackered?

A few things could be at play here, mate. First, check your yeast is still in date and viable; a pinch in warm water with a bit of sugar should foam up if it's alive and kicking. Also, ensure your milk wasn't too hot, as that can kill the yeast. Lastly, your kitchen might be too cold.

Try proofing the dough in a slightly warmer spot, like near a radiator (but not on it!) or in a turned off oven with the light on.

How do I store shokupan to keep it nice and soft, like it's just come out of the oven?

The best way to keep your shokupan fresh is to store it in an airtight container or a resealable plastic bag at room temperature. This should keep it lovely for about 2-3 days. If you want to keep it longer, you can slice it and freeze it.

When you fancy a slice, just pop it in the toaster straight from frozen result!

Is shokupan healthy? I mean, it tastes too good to be true.

Let's be honest, shokupan isn't exactly a health food it's a treat! It's mostly carbohydrates with some fat and protein. However, everything in moderation, right? You can make it a bit healthier by using whole wheat flour (though it will affect the texture) or reducing the sugar.

Treat yourself now and again life's too short for boring bread!