Japanese Milk Bread Recipe | Yudane Method | Shokupan | Fluffy & Soft!
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If you're looking for an easy, quick, and fluffy bread recipe then look no further!
In this video, I'm going to show you how to make Japanese milk bread or "Shokupan" with a Japanese baking method called "Yudane." The result? A soft, fluffy, and delicious bread that you'll love to make. Mixing dough by hand is the best way to achieve this result.
What is Yudane?
The Yudane method makes the bread light, soft and fluffy and also keeps the bread moist for longer.
This method is also easier than the Tangzhong method
For other languages please use the subtitles with auto-translate.
Ingredients:
Yudane -
25 g Bread Flour or Strong Flour
25 ml Boiled Water
Main Dough -
250 g Bread Flour or Strong Flour(100%)
3 g Quick Yeast(1.5%)
3 g Salt(1.5%)
All Yudane(20%)
100 ml Milk(40%) If it is a warm day then just use room temperature milk, otherwise if its a cold day you should use warm milk around 25C-30C.
25 g Condensed Milk(10%) Room temperature
75 ml Water (30%) Same with milk
25 g Unsalted Butter room temperature(10%)
The tin I use in the video is this one: https://amzn.to/3OPzEQt
Living in the UK I have struggled to get a consistent proof temperate. Recently I invested in the Brod & Taylor Foldable Proofer & Slow Cooker. It is brilliant, I get a great proof each time now.
Brod & Taylor: https://brodandtaylor.com/MYFORMOSAFOOD
See my blog for the written recipe: https://myformosafood.com/baking/bread/japanese-milk-bread-yudane-method/
If you enjoyed the video please consider leaving me a Comment, a Like and even Subscribing as I have more content on the way. It will really help my little channel grow.
Find me on IG: https://www.instagram.com/myformosafood/
In this video, I'm going to show you how to make Japanese milk bread or "Shokupan" with a Japanese baking method called "Yudane." The result? A soft, fluffy, and delicious bread that you'll love to make. Mixing dough by hand is the best way to achieve this result.
What is Yudane?
The Yudane method makes the bread light, soft and fluffy and also keeps the bread moist for longer.
This method is also easier than the Tangzhong method
For other languages please use the subtitles with auto-translate.
Ingredients:
Yudane -
25 g Bread Flour or Strong Flour
25 ml Boiled Water
Main Dough -
250 g Bread Flour or Strong Flour(100%)
3 g Quick Yeast(1.5%)
3 g Salt(1.5%)
All Yudane(20%)
100 ml Milk(40%) If it is a warm day then just use room temperature milk, otherwise if its a cold day you should use warm milk around 25C-30C.
25 g Condensed Milk(10%) Room temperature
75 ml Water (30%) Same with milk
25 g Unsalted Butter room temperature(10%)
The tin I use in the video is this one: https://amzn.to/3OPzEQt
Living in the UK I have struggled to get a consistent proof temperate. Recently I invested in the Brod & Taylor Foldable Proofer & Slow Cooker. It is brilliant, I get a great proof each time now.
Brod & Taylor: https://brodandtaylor.com/MYFORMOSAFOOD
See my blog for the written recipe: https://myformosafood.com/baking/bread/japanese-milk-bread-yudane-method/
If you enjoyed the video please consider leaving me a Comment, a Like and even Subscribing as I have more content on the way. It will really help my little channel grow.
Find me on IG: https://www.instagram.com/myformosafood/
