Shokupan recipe

This is a super easy and simple Shokupan recipe that does not require Yudane Method, Sponge Dough or Pate Fermentee/Old Dough, but it still achieves a very soft loaf with and good self life. There is no need to knead until a thin window pane stage either. I could not believe it myself that this simple Straight Dough method could yield a a loaf this good. This recipe is a straight dough method with retard in the fridge overnight. The texture is cotton-soft, fluffy and stays fresh quite well…

This recipe uses the tangzhong method which helps yield a soft loaf of bread that’s perfect eaten on its own, or with a spread of butter for breakfast!

This is the Japanese sandwich bread shokupan, also known as the Hokkaido milk bread. It uses an Asian tangzhong method and produces the softest, lightest, and an airiest slice of bread you will ever make. Amazing on its own, perfect for breakfast, lunch, or dinner, and of course sandwiches

You will be blown away by how incredibly soft and fluffy this milk bread is. The sponge and dough method also contributes to a loaf of bread with a nice complex flavor with a softness that stays for days.

Shokupan is the soft & fluffy authentic Japanese milk bread made by the Yudane method! Discover the method with easy to follow instructions!

The softest, fluffiest Japanese shokupan recipe. If you've tried a lot of other recipes without success, try this one, its the Japanese bread anyone can make.

This is a super easy and simple Shokupan recipe that does not require Yudane Method, Sponge Dough or Pate Fermentee/Old Dough, but it still achieves a very soft loaf with and good self life. There is no need to knead until a thin window pane stage either. I could not believe it myself that this simple Straight Dough method could yield a a loaf this good. This recipe is a straight dough method with retard in the fridge overnight. The texture is cotton-soft, fluffy and stays fresh quite well…

4.4M likes, 8753 comments. “so buttery, so soft 🥹”

Light and fluffy Japanese bread with a sweet note and pillow-soft texture. Extremely versatile, this bread is often used for sandwiches, slightly toasted with jam and spreads, or cut into thick pieces and topped with condensed milk, fruits, and ice cream as a dessert.

Last part of the Shokupan series, straight-dough with autolyse. What is autolyse? It simply means combining water and flour in the dough and let it sit to fully let the flour to hydrate and let magic happens. Who knew that flour can take a long time to fully absorbs the water when you mix it? I have a post dedicated for explaining what happens during autolyse and what benefits it has. If you don't have the time or the patience to use pre-ferment (Poolish method from previous post) or Yudane…