Uploaded April 2023 | Updated September 2026, 3 weeks ago
Of the asian breads that have risen to fame, Shokupan must be a sure shoo-in for one of the most popular breads. Although it looks practically identical to regular white breads in shape, this Japanese milk bread stands apart by having an incredibly soft and fluffy texture that lasts for days. This is largely thanks to its popular derivative ingredient, Yudane, the gelatinized starch mixture that also adds a natural sweetness to the bread. When this Yudane is paired with the right composition of ingredients, we get a perfectly made loaf. That is exactly what we're going to do in this video, and naturally, we're using science to guide our way. From the proper making and use of Yudane, to the optimum amounts of milk, sugar, salt, and butter, we'll look into everything we need to know for the perfect loaf. Watch the video for more!
Loaf Pan
External Dimension 21x11x12 cm3
Internal Dimension 19.5x10x10.8 cm3
Ingredients:
Tangzhong
Bread Flour 60 g
Boiling Water 120 g
Final Dough
Bread Flour 240 g
Sugar (Sucrose) 18 g
Milk 50 g
Butter 15 g
Whole Egg 50 g
Salt 5 g
Instant Yeast (1/2 tsp) 1.8 g
Note on hydration calculation:
Water in Tangzhong 120 g
Water in Milk 0.87x50 = 43.5 g
Water in Whole Egg 0.74x 50 = 37 g
Water in butter 0.18x15 = 2.7 g
Total Liquid = 203.2 g
Total Flour = 300 g
Hydration = 100%*203.2/300 = 67.7%
#tangzhong #shokupan #milkbread #bread
References:
1. The Staling and Texture of Bread Made Using the Yudane Dough Method
Hiroaki Yamauchi et. al. Food Science and Technology Research.
doi.org/10.3136/fstr.20.1071
2. 湯種添加量與熟成條件對麵包品質之影響 柯玉文
3. Rheological Dough Properties as Affected by Organic Acids and Salt
A. Maher Galal et al. 1978.
4. The Taste of Bread, Raymond Calvel
5. Baking tests: Effect of sucrose and water on yeast gassing power
Pierre Gélinas | Carole McKinnon
6. Iuga, Mădălina et al. “Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties.” Foods (Basel, Switzerland) vol. 9,6 828. 24 Jun. 2020, doi:10.3390/foods9060828
7. Fats and Oils in Bakery Products Clyde E. Stauffer
8. Mann J, Schiedt B, Baumann A, Conde-Petit B, Vilgis TA. Effect of heat treatment on.wheat dough rheology and wheat protein solubility. Food Sci Technol Int. 2014;20(5):341-351. doi:10.1177/1082013213488381
9. Baking tests: Effect of sucrose and water on yeast gassing power
Pierre Gélinas | Carole McKinnon
10. The Effect of Gelatinized Starch on Baking Bread
Naito et al. 2005. doi.org/10.3136/fstr.11.194
Chapters
0:00 Opening
0:38 Shokupan
0:57 What makes it a Japanese milk bread?
1:16 Tangzhong/Yudane
2:45 Recipe Walkthrough
16:40 Ideal Recipe
17:16 Preparing Tangzhong/Yudane
18:09 Final Dough
20:58 Preshaping
22:55 Shaping
Of the asian breads that have risen to fame, Shokupan must be a sure shoo-in for one of the most popular breads. Although it looks practically identical to regular white breads in shape, this Japanese milk bread stands apart by having an incredibly soft and fluffy texture that lasts for days. This is largely thanks to its popular derivative ingredient, Yudane, the gelatinized starch mixture that also adds a natural sweetness to the bread. When this Yudane is paired with the right composition of ingredients, we get a perfectly made loaf. That is exactly what we're going to do in this video, and naturally, we're using science to guide our way. From the proper making and use of Yudane, to the optimum amounts of milk, sugar, salt, and butter, we'll look into everything we need to know for the perfect loaf. Watch the video for more!
Loaf Pan
External Dimension 21x11x12 cm3
Internal Dimension 19.5x10x10.8 cm3
Ingredients:
Tangzhong
Bread Flour 60 g
Boiling Water 120 g
Final Dough
Bread Flour 240 g
Sugar (Sucrose) 18 g
Milk 50 g
Butter 15 g
Whole Egg 50 g
Salt 5 g
Instant Yeast (1/2 tsp) 1.8 g
Note on hydration calculation:
Water in Tangzhong 120 g
Water in Milk 0.87x50 = 43.5 g
Water in Whole Egg 0.74x 50 = 37 g
Water in butter 0.18x15 = 2.7 g
Total Liquid = 203.2 g
Total Flour = 300 g
Hydration = 100%*203.2/300 = 67.7%
#tangzhong #shokupan #milkbread #bread
References:
1. The Staling and Texture of Bread Made Using the Yudane Dough Method
Hiroaki Yamauchi et. al. Food Science and Technology Research.
doi.org/10.3136/fstr.20.1071
2. 湯種添加量與熟成條件對麵包品質之影響 柯玉文
3. Rheological Dough Properties as Affected by Organic Acids and Salt
A. Maher Galal et al. 1978.
4. The Taste of Bread, Raymond Calvel
5. Baking tests: Effect of sucrose and water on yeast gassing power
Pierre Gélinas | Carole McKinnon
6. Iuga, Mădălina et al. “Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties.” Foods (Basel, Switzerland) vol. 9,6 828. 24 Jun. 2020, doi:10.3390/foods9060828
7. Fats and Oils in Bakery Products Clyde E. Stauffer
8. Mann J, Schiedt B, Baumann A, Conde-Petit B, Vilgis TA. Effect of heat treatment on.wheat dough rheology and wheat protein solubility. Food Sci Technol Int. 2014;20(5):341-351. doi:10.1177/1082013213488381
9. Baking tests: Effect of sucrose and water on yeast gassing power
Pierre Gélinas | Carole McKinnon
10. The Effect of Gelatinized Starch on Baking Bread
Naito et al. 2005. doi.org/10.3136/fstr.11.194
Chapters
0:00 Opening
0:38 Shokupan
0:57 What makes it a Japanese milk bread?
1:16 Tangzhong/Yudane
2:45 Recipe Walkthrough
16:40 Ideal Recipe
17:16 Preparing Tangzhong/Yudane
18:09 Final Dough
20:58 Preshaping
22:55 Shaping
