Japanese shokupan milk bread

Experience baking this classic shokupan (Japanese milk bread) recipe, Japan's tender and fluffy milk bread, right in your kitchen. It's ideal for breakfast or lunch!

Super Soft Shokupan/ Japanese Milk Bread (Sponge Method)

Ready to whip up a loaf of fluffy, cloud-like bread that's so soft, it'll melt in your mouth? Our Sourdough Milk Bread recipe, also known as sourdough shokupan, is a dream come true for bread lovers. This recipe combines the tangy goodness of sourdough with the creamy richness of milk, resulting in a bread that's simply irresistible. So, let's get baking and indulge in the heavenly goodness of Japanese bread!

This Japanese Milk Bread Shokupan Recipe is the only guide you need to make perfect Shokupan bread. It is complete with detailed instructions and images.

This Japanese Milk Bread with Yudane is a soft and fluffy white bread often featured in Japanese bakeries. It's also known as shokupan.

Shokupan is Japanese Milk Bread and has a fluffy and “Mochi” like texture. This is the best Shokupan recipe for Japanese food lovers and bakers. Discover how to make Super soft Japanese milk bread with the “Yudane” method. This method guarantees soft texture and stays moist for longer than ordinary bread. #Shokupan #Japanesemilkbread #bread #Japanesebread #yudane

Make the softest, fluffiest and most delicious Japanese Milk Bread aka #Shokupan that stays fresh for longer, without any preservatives. Yes this homemade loaf can stay soft for up to 3-4 days even!

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.

My Hokkaido milk bread recipe uses the tangzhong method for a pillowy perfect loaf. I share my best tips so you can bake this milky soft bread for yourself.

#ExoticBreadsfromAroundtheWorld

This fluffy sourdough milk bread is made using the tangzhong method to create the softest white bread loaf. A long, slow rise creates a rich, buttery flavor, and a no-knead method is perfect for making this bread completely by hand!

There are many breads like focaccia and baguette that are made 100x better by using a starter as a leavening agent but when it comes to white breads, they’re actually better with instant yeast. They come out pillowy, almost feathery soft with a tight crumb and a tender crust. My favorite white bread of all time is Japa

Japanese Milk Bread is possibly the best version of soft white bread! With a milky-sweet taste and pillowy softness, shokupan is enjoyed daily in Japan as breakfast toast and in sandwiches. Here‘s the perfect milk bread recipe in two styles: rounded top and flat top.

I have been baking bread quite often, really often in fact, with most of them being Asian buns with assorted fillings. Two or three years ago, I even made bread a few times per week for months during Summer to test out different methods, recipes, experimenting different proportions. This time, I made something different. Basic white bread. Not just any white bread, but Japanese milk bread. As flours, yeast, and a lot of baking ingredients becoming scarce in the midst of quarantine, I saw…

This pumpkin Japanese vegan milk bread recipe makes a fluffy loaf that's perfect for toast and sandwiches!

Finally, it's time for my milk shokupan!!!! It's very simple and I think it's very delicious too ^^. Anyway, I had to test many times until I got the recipe that I like. Not that the bread is hard to make, the method is straight forward and the dough is very easy to knead, but the problems are the right resting and baking time. If you put the dough into the oven too soon, the texture will be dense, and if you under-bake the bread will lose its shape when cool. So all you have to do is be…

Japanese milk bread is the fluffiest and softest bread loaf ever. Also known as Hokkaido Milk Bread, it is known for it’s distinct slightly sweet flavor and soft interior. It’s great on it’s own, with some butter, or a little condensed milk.

Matcha Shokupan (Japanese Milk Bread) | Sift & Simmer

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…