Japanese Milk Bread Recipe | Yudane Method | Shokupan | Fluffy & Soft!

25g Bread Flour or Strong Flour 25ml Boiled Water Put into fridge overnight NEXT DAY Remove from fridge, allow to come to room temperature 250g Bread Flour or Strong Flour 3g Quick Yeast 3g Salt All Yudane 100ml Warm Milk 25g Room Temperature Condensed Milk 75ml Water Mix Well Mix Well Knead for 5 minutes or until the gluten has formed You can also slap the dough on table as it can build the gluten quicker Add 25g Unsalted Butter Knead for another 10 - 15 minutes or until it becomes smooth If you can see your finger though the dough, this means the gluten is ready First ferment for 50 minutes or until it doubles in size Finger test, if the dough doesn't spring back, this means it is ready Push the air out gently Divid into 2 equal pieces I just wanted to show that I do weigh the pieces and don't just guess >_< Fold the dough into half twice Then roll it into a ball Let them rest for 15 minutes Dust some flour on the work surface Turn one bun over, smooth side on the bottom and gently push the air out Flip the dough, smooth side on the top, and roll it out around 30 cm long If there is any air push it out Filp it again, smooth side on the bottom Take the centre end of the dough furthest away from you Pinch the end to seal it Make sure all the seals are placed on the bottom Final proof for 60 minutes or until proof 90% of the tin Preheat the oven to 230°C (without the lid 210°C) Change the temperature to 210°C bake for 23 - 25 minutes. (without lid 190°C, bake for 20 – 25 minutes) Give the tin a gentle tap Leave to cool down Look how fluffy!

Channel: My Formosa Food

Views: 34,379

Keywords: milk bread, bread recipe, milk bread recipe, how to, japanese milk bread, hokkaido milk bread, how to make japanese milk bread, milk bread recipe japanese, easy bread recipe, white bread loaf, yudane bread recipe, yudane method bread, yudane milk bread, shokupan, shokupan recipe bread, shokupan recipe, Tangzhong

Id: AhRsV75veNM

Length: 5min 25sec (325 seconds)

Published: Mon Aug 29 2022