Japanese white bread is also known as Shokupan, which the bread is made without egg and incredibly fluffy and moist.
I could still remember the first time trying Shokupan/ Japanese white bread was on my last Japan trip. The store was newly opened around the Mt. Fuji area. The bread was famous for its soft texture and the design of Mt. Fuji. When I first stepped into the store, I was caught by the bread wall. I felt like I was fallen into a sweet and soft bread wonderland from the delicious smell. The bread tasted super fluffy and was melted in my mouth all of sudden.
This is an easy homemade recipe with simple ingredients, that you will be impressed by the amazing texture of this bread.
What is Japanese soft white bread?
- The Japanese white bread is also known as Shokupan in Japanese. Shokupan means the bread was made without egg but has a super fluffy and moist texture. The reason why the Shokupan is so popular is that the taste of this plain bread is sweet, soft, and moist. Besides, it could last longer of its softness and freshness than other bread.
What are the ingredients?
- Bread Flour
- Milk- You can use soy milk or oat milk to make a vegan Shokupan.
- Condensed Milk- You can use coconut cream instead.
- Active Dry Yeast
- Unsalted Butter
What made the bread so fluffy and moist?
- The secret of this bread is “Yudane”. So what is “Yudane”? “Yudane” means the mixture of hot boiling water and bread flour. The “Yudane” method can raise the moisture level in the dough, so the bread would come out extra soft and last longer than ordinary bread.
Tips to make a fluffy and moist Shokupan.
- You need to prepare the Yudane at least 8 hours ahead.
What to serve with Shokupan?
- Shokupan makes nice toast, which is excellently companied with fresh fruits and whipped cream on the top.
- It also makes a quick and healthy breakfast with homemade strawberry jam.
- 15g Boiled Water
- 15g Bread Flour
- 250g Bread Flour
- 160g Milk
- 6g Active Dry Yeast
- 25g Sugar
- 20g Condensed Milk
- 3g Salt
- 20g Unsalted Butter
Prepared Yudane one night before
- Add 15g hot water into 15g bread flour in a mixing bowl, and mix well with a spatula. Please wait for it to cool down, then keep it in the fridge overnight with plastic film covered.
- Add all the ingredients except butter into a mixing bowl, and mix well with a spatula. Hand knead the dough for 20 minutes, then add butter into the dough. Keep hand kneading the dough until the butter is totally absorbed. The dough will be very sticky at this point; however, don't add extra flour into it but keep kneading.
- Keep kneading the dough until it will become soft and not sticky. Place the dough in a bowl with the plastic wrap covered, and let it rise for 1 hour in a warm area. I usually leave the dough in the microwave and leave a cup of hot water aside. The dough should be raised twice bigger as it was after 45 minutes to 1 hour.
- Bring the dough to a flat surface, press and gently knead the dough to release the air from it.
- Divide the dough into 3 pieces and roll them to the ball shape. Let them sit aside and rest for 15 minutes with plastic film covered to avoid dryness.
- Flatten and shape the dough into a long oval, then roll it up. Place each of them in a loaf pan and covered it with plastic film. Let the dough rise for the second time, which takes about 45 minutes to 1 hour at room temperature. The dough should be raised to 80% full of the pan.
- Preheat oven to 360F, and bake for 40 minutes.
Amount Per Serving: Calories: 868Total Fat: 21.9gSodium: 2574mgCarbohydrates: 141.07gFiber: 9.9gSugar: 16.8gProtein: 28.68g