The soft and fluffy Japanese taro milk bread is made from simple ingredients, which turns out extra moisture with the Yudane method. This homemade recipe is easy and delicious that everyone can make by following the instructions.
This Japanese taro milk bread uses the same recipe from the Shokupan, which is also called Japanese white soft bread in the previous post. I have added organic taro powder to the original Shokupan recipe to make it tastes more delightful and enjoyable. As you all know, Shokupan is one of the most popular bread in Japan due to the soft texture. Therefore, I believe it should be tastier if I’m adding a different flavor to it.
How to make a fluffy Shokupan without a standard mixer?
- If you don’t have a standard mixer for your fluffy bread, you should try the hand kneading technics list below to get the perfect bread dough.
- When the dough gets too wet and sticky, please let it rest for a few minutes. Then go back to knead it again.
- “Throw the dough,” which sounds weird but useful. Throw the dough on a flat surface, then fold it in half. Lift it and throw it again in the same direction. Try to repeat it a few times; then, you will quickly get a smooth dough.
- It is easier to knead the dough with your palm instead of your whole arm.
What are the ingredients
- Bread Flour
- Granulated Sugar
- Condensed Milk
- Active Dry Yeast
- Taro Powder
- Yudane- Mix boiling water and flour bread, and keep it in the refrigerator for 8 hours before combining with other ingredients.
- 250g Bread Flour
- 160g Milk
- 25g Granulated Sugar
- 20g Condensed Milk
- 3g Salt
- 3g Active Dry Yeast
- 20g Unsalted Butter
- 8g Taro Powder
- 15g Boiling Water
- 15g Bread Flour
Make Yudane 8 hours ahead.
- Add boiling water and bread flour in a small bowl, and mix well with a spatula. Let it cool down, then keep it in the refrigerator for 8 hours with plastic wrap covered.
- Add all ingredients to a large mixing bowl except butter, and combine well. Transfer the dough to a flat surface, and knead it until smooth. (It takes about 10 minutes to complete.) The dough will be super sticky at this point; however, you don't need to add any flour but keep kneading. It's the same if you are using a stand mixer to knead the dough.
- Add butter into the dough, and keep kneading it for another 10 to 20 minutes. (If it is too sticky to knead, please sit it for 10 minutes with plastic wrap covered. Then go back to knead the dough again. 10 minutes resting helps the dough to produce more gluten so that it wouldn't be too sticky afterward)
Throw the dough on the flat surface then lift it. Repeat the technic for 50 times, then knead the dough for another 5 minutes. (This step is to smooth the dough quickly, so you don't need to knead it for too long).
- After kneading, cover the dough with plastic wrap in a bowl. Let it rise for 1 hour. (I usually leave the dough in the microwave with a cup of hot water aside. Don't forget to leave the door closed).
- After the first fermentation, the dough becomes double the size. And poke a hole in the middle of the dough to check if it is ready. If the hole doesn't go back, which means the dough has been raised appropriately.
Transfer the dough to a flat surface, press the dough to release the air from it. And then, knead it to a ball shape.
- Knead it to a ball shape, and divide it into three equal pieces. Add 2g taro powder to one of the doughs and 6g taro powder to another. Knead the doughs until the color combined.
Knead three doughs and roll them into a ball shape. Let them rest for 15 minutes with plastic wrap covered.
- Shape and roll all three doughs into strips of the same length.
- Braid the three doughs together.
Transfer it to a loaf pan, and let it rise for 1 hour with the plastic wrap covered.
- Pre-heat the oven to 350F, and bake for 35 minutes. (Covered the bread with aluminum foil after 10 minutes baking to keep the color stays bright).
Amount Per Serving: Calories: 1355Total Fat: 24gSaturated Fat: 13.8gCholesterol: 63mgSodium: 1386mgCarbohydrates: 247.1gFiber: 7.8gSugar: 43.8gProtein: 35.5g