JAPANESE MILK BREAD (SHOKUPAN)
This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served with accompaniments like butter and jam.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 4h
Yield Makes two 9-by-5-inch loaves
Number Of Ingredients 10
Steps:
- Starter:Whisk together milk, 1/2 cup water, and flour in a small saucepan until smooth. Cook over medium-low heat, whisking frequently, until thickened slightly but still pourable (it should have the consistency of loose pudding), 3 to 4 minutes. Transfer to a small bowl; let cool until warm to the touch but no longer hot, about 10 minutes.
- Dough: In a large bowl, whisk together flour, milk powder, sugar, salt, and yeast. Make a well in center of mixture. Add milk, melted butter, and starter to well; stir until a dough forms. Transfer to a lightly floured work surface and knead until dough is smooth and elastic and springs back when lightly pressed, 8 to 10 minutes. Transfer to a bowl brushed with butter; brush top of dough with more butter. Cover bowl with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour.
- Preheat oven to 375 degrees. Brush two standard 9-by-5-inch loaf pans with butter. Punch down dough. Transfer to a clean work surface and divide in half. Roll each half into an approximately 9-inch log; transfer to prepared pans. Loosely cover with plastic wrap and let rise until more than doubled in volume (doughs should rise about 1 1/2 inches above tops of pans), 45 minutes to 1 hour.
- Whisk egg white with 1 teaspoon water and gently brush onto tops of dough. Bake until puffed, golden brown, and a thermometer inserted in centers registers 200 degrees, 35 to 40 minutes. Let cool in pans on a wire rack 15 minutes. Flip loaves out onto rack; let cool completely before slicing and serving, or store, unsliced and wrapped in parchment-lined foil at room temperature up to 3 days, or sliced and frozen up to 3 months.
SHOKUPAN
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!
Provided by Shihoko | Chopstick Chronicles
Time 2h30m
Number Of Ingredients 8
Steps:
- Make Yudane the night before. Place bread flour in a bowl and add boiling water and mix well. Put cling wrap and refrigerate overnight. *4
- Pour the room temperature milk into a stand mixer bowl.
- Add sugar,butter and yeast to the bowl then add the yudane as you tear it into small pieces.
- Add the bread, flour and salt.
- Attach the kneading hook onto the stand mixer and combine all ingredient on low speed 1.
- When all ingredients are combined, turn the speed up to 5 or 6 and knead the dough for 20 min.
- Roll 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.
- Use 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.
- Punch the dough down and cut the dough into two equal parts with a scraper and roll them.
- Cover the rolled doughs with a wet cloth and stand it for 20 minutes bench time.
- Roll out each dough to about 5.9x7.8inch (15 x 20 cm) rectangle with a rolling pin.
- Fold the dough tightly not letting any air in towards the centre from left and right.
- Rotate the dough 90 degrees and roll it from one end.
- Spray one loaf bread tin lightly and place the rolled dough in the end of the tin facing the centre.
- Cover 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.
- Start to preheat the oven to 365 °F(185°C).
- When the dough has risen to be level with the tin, it's ready to bake.
- Bake the dough for about 25 -30 minutes in preheated oven.
- Remove the bread from the tin and cool it down on a rack. * 5
- Whisk an egg, rightly brush over the bread dough.(Optional)
Nutrition Facts : Calories 1112 kcal, Carbohydrate 200 g, Protein 34 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 2396 mg, Fiber 6 g, Sugar 20 g, ServingSize 1 serving
JAPANESE MILK BREAD
When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread? The answer is here, in the lofty, feathery white bread that is a staple at bakeries in Asia - and in Asian bakery chains like Fay Da and Paris Baguette. (Panko is often made from the heels of the loaf, called the "ears" in Japanese.) Milk bread was developed in Japan in the 20th century, using tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles. Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Once the tanzhong is cooked and cooled - a matter of 10 minutes at the stove - you have an easy and immensely rewarding dough. It can be shaped into coils or round rolls, like pull-aparts, instead of loaves, or you can paint it with cinnamon sugar or dulce de leche or strawberry jam when you roll it out.
Provided by Julia Moskin
Categories project, appetizer, side dish
Time 1h30m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Make the starter: In a small heavy pot, whisk flour, milk and 1/2 cup water (120 milliliters) together until smooth. Bring to a simmer over medium-low heat and cook, stirring often, until thickened but still pourable, about 10 minutes (it will thicken more as it cools). When it's ready, the spoon will leave tracks on the bottom of the pot. Scrape into a measuring cup and lightly cover the surface with plastic wrap. Set aside to cool to room temperature. (You will have about 1 cup starter; see note below.)
- Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and salt and mix for a few seconds, just until evenly combined.
- Add egg, milk and 1/2 cup starter. Turn the mixer on low speed and knead 5 minutes.
- Add soft butter and knead another 10 to 12 minutes (it will take a few minutes for butter to be incorporated), until the dough is smooth and springy and just a bit tacky.
- Lightly butter the inside of a bowl. Use your hands to lift dough out of mixer bowl, shape into a ball and place in prepared bowl. Cover with a kitchen towel and let rise in a warm place until doubled in size, 40 to 60 minutes.
- Punch the dough down and use your hands to scoop it out onto a surface. Using a bench scraper or a large knife, cut dough in half. Lightly form each half into a ball, cover again and let rise 15 minutes.
- Heat the oven to 350 degrees. In the meantime, generously butter a 9-by-5-inch loaf pan.
- Using a rolling pin, gently roll out one dough ball into a thick oval. (By this time, the dough should be moist and no longer sticky. You probably will not need to flour the surface, but you may want to flour the pin.) First roll away from your body, then pull in, until the oval is about 12 inches long and 6 inches across.
- Fold the top 3 inches of the oval down, then fold the bottom 3 inches of the oval up, making a rough square. Starting from the right edge of the square, roll up the dough into a fat log, pick it up and smooth the top with your hands. Place the log in the buttered pan, seam side down and crosswise, nestling it near one end of the pan. Repeat with the other dough ball, placing it near the other end of the pan.
- Cover and let rest 30 to 40 minutes more, until the risen dough is peeking over the edge of the pan and the dough logs are meeting in the center. Brush the tops with milk and bake on the bottom shelf of the oven until golden brown and puffed, 35 to 40 minutes.
- Let cool in the pan 10 minutes, then remove to a wire rack and let cool at least 1 hour, to let the crust soften and keep the crumb lofty. (If cut too soon, the air bubbles trapped in the bread will deflate.)
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 217 milligrams, Sugar 9 grams, TransFat 0 grams
SHOKUPAN
Japanese milk bread is the ultimate white sandwich-style bread: super-soft and fluffy with just a hint of sweetness. This version uses a cooked and cooled roux starter called a yukone to help achieve its pillowy, moist texture. Don't be put off by the number of steps-the process is pretty straightforward and the result is worth the effort. If you'd like a finished loaf with straight sides, use a pullman loaf pan; otherwise, a regular loaf pan works fine.
Provided by Food Network Kitchen
Time 6h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the starter: Whisk together the flour, milk and 1/3 cup (75 milliliters) water in a small heavy-bottomed saucepan until smooth. Turn the heat to medium low and cook, stirring constantly, until thick and pasty, about 3 minutes. Scrape the starter into a small bowl. When cool, cover and refrigerate to allow the starter to rest and firm up slightly, about 2 hours.
- For the dough: After the starter rests for 2 hours, briefly stir together the flour, sugar, yeast and salt in a stand mixer fitter with the dough hook attachment. Add the milk, egg and starter and knead on low speed until completely combined, about 3 minutes. Add the butter 1 tablespoon at a time and knead on medium speed, scraping down the sides of the bowl and the hook once or twice, until the dough is smooth, elastic and a little sticky, about 10 minutes.
- Meanwhile, lightly grease a large bowl. Generously grease a 9-by-4-inch pullman loaf pan or 9-by-5-inch loaf pan.
- Gather the dough from the mixer, form into a ball and place in the greased bowl seam-side down. Cover with a kitchen towel, set in a warm place and let rise until doubled in size, 45 minutes to 1 hour.
- Punch down the dough and roll it out onto a clean work surface. (If needed, lightly flour the surface.) Cut the dough into 2 pieces. Gently form each piece into a ball and set the pieces next to each other seam-side down. Cover with the kitchen towel and let rise for about 15 minutes.
- When the dough is ready, lightly flour a rolling pin and/or the work surface, if needed. Gently roll out 1 ball of dough into a 6-by-9-inch oval. Fold the top edge of the oval over to the center, then repeat with the bottom edge. Tightly roll the right edge of the dough until you form a log. Gently transfer the log to the prepared pan seam-side down, so one of the smooth sides touches one end of the pan. Repeat with the remaining ball of dough, setting it in the pan so one of the smooth sides touches the other end of the pan. Cover with the kitchen towel, set in a warm place and let rise until doubled in size, 30 to 45 minutes.
- Meanwhile position an oven rack in the center of the oven and preheat to 350 degrees F.
- When the dough is ready, brush the top with a little milk and bake until the center measures 190 degrees F on an instant-read thermometer, about 35 minutes. Carefully remove the bread from the pan and set on a wire rack on its side for at least 1 hour before slicing. (If you cut it when the bread is warm, it will compress and lose its fluffy texture.)
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- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
- Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes., Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature., To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
- Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
- Gently deflate the dough, divide it into 8 equal pieces (for large rolls) or 10 equal pieces (for medium-sized rolls), and shape each piece into a ball.
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- Continue to knead on medium for 15 more minutes. Do the windowpane test: take a piece of dough about the size of a golf ball and stretch it out between your fingers and thumbs. If you can stretch it without the dough breaking, you’re good to go. The dough will be very soft and tacky - try to resist adding flour. With floured hands, shape into a ball and transfer to a clean lightly floured bowl and cover with plastic wrap.
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- Preparing the TangZhong. This is the most important step in baking Japanese milk bread that is as soft as cotton. Here are the steps: Mix one part of bread flour with five parts of water.
- Scaling all the ingredients. Scaling the ingredients is quite straightforward. The only thing might be a little tricky is how much water is required.
- Mixing the dough. Mixing is self-explanatory, but there are some key points worth taking note to get the best result. (Note: Please refer to the recipe for the step-by-step mixing instruction.)
- Bulk fermentation. After mixing, leave the dough aside and wait for it to expand. The expansion is due to the yeast cells consume the sugar (which is the result of the starch breaks down during fermentation) and start to produce gas and alcohol.
- Punching, portion, rounding, resting and folding the dough. So far your hands are clean because the mixer is doing all the hard work for you. Now it is time to get your hands dirty.
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