Shokupan - Japanese Milk Bread Recipe Using Yudane Method

Shokupan is a delicious, soft, white and fluffy bread made using the Yudane method. This pre-rising technique involves scalding white high protein bread flour with hot boiling water, mixing into a dough, and setting aside for several hours or overnight. Adding hot boiling water gelatinises the starch in the flour. The swollen, gelatinised starch not only allows the starch to take in more water, increases the elasticity of the dough and increases its sweetness. Using the Yudane method for the bread dough, makes the bread softer, moist and sweeter, with a fine and delicate crumb. The bread also lasts longer.

Homemade Japanese Shokupan bread is a delight. Learn how to make it here using the guides, tips and simplified recipe. Source: Public Domain

For the Yudane method the flour to water ratios is generally 1:1. Start by mixing the flour with about 1/4 of the water, from your hot water tap. Then, add the remaining 3/4 of the water as hot boiling water. Mix the dough with a wooden spoon or spatula. The ideal temperature for the mixed dough should be about 120 degrees F (50 degrees C). Allow the dough to cool down and then, wrap with a sheet of cling wrap or a warm cloth. Set it aside on your kitchen bench, or in a fridge for several hours or overnight, to complete the gelatinisation process.

Use the Yudane method the night before using boiling hot water to scald the flour to gelatinise the starch. Source: Public Domain

Notes about the Ingredients

Flour - Chose a high quality bread flour that contains around 12% of protein. Lower protein flours will not rise as well.
Yeast - Use fresh yeast or high quality dry yeast. One teaspoon of dry yeast, is equivalent to three teaspoons of fresh yeast.
Butter - Use unsalted butter because the any salt in the butter will affect the gluten formation and the yeast fermentation.
Milk - Use full cream milk. You can use cow's milk substitutes such as coconut milk and almond milk.

The first rise of the Shokupan Bread dough. Source: Public Domain

Tips for Making Stellar Shokupan

Knead all ingredients using a stand mixer or bread machine. You can mix by hand, but the dough is moist and quite sticky, so it is hard to knead and handle.
Make Yudane the night before using boiling hot water. The temperature of the dough when the flour and water is mixed should be around 120 degrees F (50 degrees C). Use a thermometer and some experiments to get the right amounts of hot water from your tap and boiling water to achieve the ideal dough temperature. The longer you leave the Yudane, the better the bread will be.
The ideal temperature for rising the dough is about 86 degrees F (30 degrees C). The simplest way is to cover a bowl containing the dough with plastic film of a cloth and immerse the bowl in you sink half-filled with water at this temperature.
This bread is very soft and delicate soft, so it is better to slice it the following day or to use a very sharp special purpose bread knife.
The loaves will stay moist for a day of so on your kitchen bench or in your refrigerator. The best way to store the bread is by freezing individual thick slices places in ziplock freezer bag to freeze. It will last about a month.

The third rise in the bread tin, just prior to baking. Source: Public Domain

Shokupan Bread has a unique texture, taste and delicate form, which is certainly worth the extra effort involved. Source: Public Domain

Homemade Japanese Shokupan Bread Recipe

Ingredients

For the Yudane

50 g (1.75 oz) Bread flour
40 ml (1.4 fluid oz) very hot water (see note above)

For the Bread

15 g (1/2 oz) sugar
5 g (1 3/4 oz) salt
200 g (7 oz) Bread flour
10 g (1/3 oz) unsalted butter (room temperature)
150 ml (5 fluid oz) full cream milk (at room temperature)
3 g (1/10 oz) dry instant yeast (9 g (1/3 oz)) of fresh yeast)

Method

Make the Yudane the day before by placing the bread flour in a bowl. Add 1/4 of the water as hot water from your tap. Mix with the flour. The add the rest of the water as boiling water and combine well. Cover the bowl with a towel or plastic wrap and set aside in your refrigerator overnight. On the next day bring the Yudane to room temperature. Make the bread by firstly pouring the milk at room temperature into a stand mixer bowl. Add the butter, sugar and yeast to the bowl. Then, add small pieces of the yudane torn or cut from the dough ball. Mix briefly and then add the salt and bread flour. Using the kneading hook attachment or your mixer, combine all ingredients well using a low speed. Then, knead the dough for 15-20 minutes by increasing the speed to moderate. Remove the dough and knead briefly by hand and shape into a ball. Place the dough into a greased bowl. Cover the bowl with a towel or cling wrap. Let the dough rise for about 45 -60 minutes at about 85 degrees F (30 degrees C), or until the dough doubles in size.

Next, press the dough down to break the larger bubbles in the dough. Then, cut the dough into two equal parts and roll them into thick cylinders. Cover the rolled dough balls with a wet cloth, or place them in a covered greased pan and set aside for 20-30 minutes to rise further.

Then, roll out each dough piece into a thick rectangular shape about 6 × 8 inches (15 x 20 cm) in size.
Roll the dough tightly into the centre from each end. Rotate the dough 90 degrees and roll it up from one end. Prepare two small loaf bread tins by spraying lightly with cooking oil. Add the rolled dough to the pans. Cover each tin with a wet cloth, and allow the dough to rise in a warm place for 20-30 minutes, or until the dough rises almost to the top of the tin.

Meanwhile, preheat your oven to 365 degrees F (185 degrees C). Bake the dough for about 25-30 minutes, until brown on the top and cooked right through. Remove the pans from the oven and gently turn-out the loaves from the tins, Cool the loaves on a rack. You can brush the tops with whisked egg when hot for a darker and shiny finish.

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