The REAL Fluffy Japanese Shokupan | No Tanzhong/Yudane method

Video Description

Milk Bread (In Japan, we call it 'Shokupan'.) is a bread that is very familiar to us. We've been eating it for breakfast since childhood. Its gentle sweetness and fluffy texture make it a favorite for everyone. Today, I’m sharing a special recipe that brings out the delicious flavor from simple ingredients. I hope you give it a try! 🍞One-Day Hands-On Class: https://www.bakingbreadjapan.website/oneday/ 🌎Website: https://www.bakingbreadjapan.website 📷Instagram: https://www.instagram.com/tokyobakingbread Loaf pan▶120Ｘ180ＸＨ120ｍｍ (Volume 2592ml) https://amzn.asia/d/3j8lvWI KitchenAid▶9KSM160 Series (4.6L) INGREDIENTS For 1 Pullman Loaf (1.5 kin (斤) size) 380g Bread flour (King Arthur) 30g Sugar 6g Salt 5g Instant dried yeast 290g Whole milk 30g Unsalted butter (Room temperature) ⏱ CHAPTERS 0:00 - Introduction 0:32 - Mixing Ingredients 1:06 - Kneading 3:00 - First Proofing 4:11 - Degussing 4:29 - Dividing 4:38 - Pre-Shaping 5:08 - Bench Resting 5:25 - Shaping 7:05 - Final Proofing 7:29 - Baking 7:39 - Cooling Please adjust the hydration as different ingredients absorb water differently. 💡How to Adjust Dough Temperature To help the dough proofing smoothly and efficiently, adjust the temperature of the liquid so that the dough temperature after kneading is to be around 26–28°C(79–82°F). The liquid temperature depends on the room temperature. For example, summers in Japan are very hot, and the room temperature can be close to 30°C(86°F). In this case, use liquid below 5°C(41°F). In winter, when the room temperature is around 20°C(68°F), use liquid around 35°C(95°F). Do not use liquid above 40°C(104°F), as it can affect the yeast's activity. Adjust the liquid temperature based on your environment. 💡How long does it take to proof the dough？ The proofing time depends on the dough temperature and room temperature. My dough usually reaches 26-28°C (79-82°F), then let it rise in a 35°C (95°F) proofing box for about 35-45 minutes until it becomes doubled in size for the first proofing. If the temperature is lower, it takes longer. If it's higher, it ferments faster. At first, it’s hard to predict the time, and that’s completely normal! But after some practice, you’ll learn to judge by the dough, not just the clock. The key to perfect bread is watching the dough, not the timer!🍞✨ 💡How to substitute whole milk with skimmed milk powder (non-fat milk powder) 290g Whole milk ➡29g Skimmed milk powder＋260g water If the dough looks firm while kneading, add some water. #japanesemilkbread #milkbread #shokupan#tokyobreadbakingclass