Tried and True! The best Shokupan Japanese milk bread recipe. Shokupan is the soft & fluffy authentic Japanese milk bread made using the Yudane method! Discover the method with easy to follow instructions!
06When all ingredients are combined, turn the speed up to 5 or 6 and knead the dough for 20 min.
07Roll the dough round and place the dough into a greased bowl. Wrap with cling wrap to rise for about 45 min to 1 hour at about 86°F(30°C) or until double the size.
08Use your finger, to test if the dough has risen by dusting your finger with flour and poking the dough. If the dough doesn't bounce back and the hole you poked stays there, it is ready.
09Punch the dough down and cut the dough into two equal parts with a scraper and roll them.
10Cover the rolled doughs with a wet cloth and stand it for 20 minutes bench time.
11Roll out each dough to about 5.9x7.8inch (15 x 20 cm) rectangle with a rolling pin.
12Fold the dough tightly not letting any air in towards the centre from left and right.
13Rotate the dough 90 degrees and roll it from one end.
14Spray one loaf bread tin lightly and place the rolled dough in the end of the tin facing the centre.
15Cover it with a wet cloth and let the dough rise for a second time until the dough rises to the size of the bread tin about 30 min.
16Start to preheat the oven to 365 °F(185°C).
17When the dough has risen to be level with the tin, it's ready to bake.
18Bake the dough for about 25 -30 minutes in preheated oven.
19Remove the bread from the tin and cool it down on a rack. * 5
20Whisk an egg, rightly brush over the bread dough.(Optional)