Having followed your numerous recipes for the past few years, your tips and tricks are priceless. (Eg putting cups of hot water in the oven to proof bread). Easy to follow instructions and videos that are clearly tried and tested. Thank you for sharing!!!
I have to say, this video is more relaxing than listening to deep meditation and yoga sounds. love the video, feel very relaxed to get back to work now
Just finished baking this up, non-dairy version, and every step of my attempt matched your video to a T. Thank you SO much for this recipe! I haven't been able to have milk bread for years bc of dairy intolerance but now I can. Thank you, thank you, thank you!
Thank you so much for such detail instructions. I love additional information regarding the use between different yeast and also naming out the brands that you use so it makes it easier to find reliable ingredients, and also the different baking instructions for the different pans. THANK YOU! Edit: I made it and it’s so fluffy! Only thing is that I wish it was sweeter, tasted more like a normal white bread. I will look into adding more sweetener. But besides that it’s great! And I love that it doesn’t use eggs! One less ingredient to worry about!
Your recipes on just one cookbook are almost always among the first results for soooo many of the foods I search up how to make haha. Thank you for positively influencing my cooking so much.
OMG, Just watched this and now going to order loaf pan and defiantly going to make this, I'm a retired chef and married to a Japanese woman, perfect anniversary gift !!! Mahalo for the recipe
@@viethoang3801 These cookbooks are Excellent! I purchased both of her books & enjoy them so! The whole Japanese 'approach' to life seems to make me feel better......LOTS better. Ahhhh...........!
Only the second time making bread in my life, and it came out perfectly!! Well, it *did* turn into the Blob a bit in the oven, creeping out through the pan's crevices, but I think since the covered pan was well buttered, it allowed it to still come out easily at the end. Perfect texture throughout, just like in the video! Thank you! I only had to make one ingredient change because I didn't have enough nonfat dry milk: I used dry whole milk. I was worried the extra fat might have a negative effect, but I didn't notice anything! And I got slightly lazy at the shaping stage, and instead of making 3 sections per pan, I only made 2 sections. My pans were 7.52x4.21x4.25inch in the interior (I doubled the recipe for 2 pans). Finally, my oven only has 25 degree increments, so I convection baked 2 covered pans at 400 degrees. But I weighed all the ingredients with a scale and followed everything else precisely!
I been making Shokupan the last 2 years with the round top method, but this video is giving me more confidence to try the flat top finally. ありがと ございます!!
After many failed attempts I finally found a method that has been consistently working for me. I will have to try your method now. I have been using the standard US Pullman loaf pan. I will definitely be buying two of the Japanese pans. I know what you mean about making two loaves instead of one. It's a lot of work making them and I ended up buying two of the US pans. Thanks for the links and info!
I still remember the big disappointment when I made bread with all the Pullman loaf pans I bought here. SO small! I really wish I could get the right size loaf pans from Japan, so I hope my information will save money and time for those who really want the correct size. Hope you enjoy the recipe, Gary!
Wow so soft and airy I bought some milk bread yesterday and tried it today for breakfast and it was really good better than normal bread that's for sure 😊
KitchenAid's concern about kneading dough at high speed isn't the mixer tipping. There is a nylon safety gear in the gear train which intentionally fails if the mixer is overloaded. The teeth strip off this plastic gear to protect the motor and other gears. If you accidentally strip this gear, you can replace it yourself. About $30 for a new gear (order from any appliance parts seller). A bit messy to replace as it has thick grease in the gearbox, but all you need is a screwdriver and some newspaper on your kitchen bench. Ask me how I know! 😉
This mixer that she has does tip though. The tilt ones don’t react well to heavy doughs. But the kitchenaid mixer that slides the bowl up and down is more likely to burn out. I noticed mine even strains for chocolate chip cookie dough. But I do sourdough bread with my mixer and keep it at 2 for a short time and let it rest and then do it again. Twice it stopped working before I knew about this issue and about freaked out!
I made this for the first time yesterday. Despite a few missteps on my part, it came out great and my roommates devoured the whole loaf! On the final proof my dough rose just slightly too much for a flat top, so during baking it seeped out the lid a bit on one side. I think I also didn't preheat long enough as my crust came out very light with minimal browning. I'm going to try again today and see if I can nail it!
@@justonecookbook thank you for the great recipe! Second attempt came out much better by the way. My dough was still proofing too fast. I’m glad I kept an eye on it. I’m in San Diego, so weather has been warm. Since my oven doesn’t have a proof setting, I’ve been doing what you mentioned by filling some ramekins with hot water. However during the final proof my dough was already at the peak size by the 30 min mark 😱. Perhaps next time I’ll just keep my oven as is or with just the light on, and see if that produces a steadier proofing.
Thank you so much Nami for your recipe! I always wanted to make Japanese milk bread but was intimidated by the "tangzhong". Your recipe doesn't require "tangzhong" but the outcome is just perfect! Many thanks also for the Matcha cookies recipe which is also made simple and friendly by you.
助かりました!! I am SO GLAD you posted this! I moved from Chiba to Las Vegas a year ago and it’s difficult to find good Japanese shokupan here. The situation is so bad, when I drove to LA a few weeks ago I bought so many loaves just to bring back and freeze, but of course that isn’t sustainable. I did try quite a few shokupan recipes, but between figuring out tangzhong vs. yudane, how long to knead, and so on I couldn’t get the result I wanted. I’m doing my second proof right now as I type this comment, but the dough is already so much better than my previous attempts so I have high hopes. All thanks to you!! I have watched your videos for a long time (since before I moved to Japan, years ago!) and I will definitely keep subscribing to you ❤
I used the Dreams of Dashi Shokupan recipe and it collapsed into almost star shape. I will definitely shock it when I use your recipe! Very excited to try it!!!
Thank you for sharing. I made it the other day and the bread turned out beautiful and one bite immediately took me back to Japan and the many slices I had for breakfast while vacationing 💕
Bread making to me is so hard!! It feels like it has to be super precise. Maybe I’ll try again next time 😆 thanks for sharing, much love from Singapore ❤️
I’m a Shokupan geek and have tried many recipes in the quest for the best Shokupan. I just baked a loaf using this recipe and Imust say it’s one of the most delish and pillowy soft 😋😋😋. I used 7g of Kosher salt but might try using a bit less the next time as the bread was more on the salty side and I prefer mine sweeter. Would you say a proper Shokupan is more sweet or savoury? Thanks for sharing this delicious recipe!
Thank you for trying this recipe and for your kind words. Your kosher salt (Morton?) can be finer. But in general the weight should not matter as much when we compare with different salt. I use Diamond Crystal brand, and 7 g is just right. It's not too sweet or savory... probably sweeter compared to other Western bread as we include sugar. But we do not consider this as "sweet bread".
Holy cow! The best cooking video I've ever watched. It was paced just right so that I could follow along and pause it in between steps rather than having to rewind over and over again. My bread is in the oven now and I can't wait to pull it out because so far everything is as prescribed! Thank you. Can't wait to make my 7-Eleven egg salad sandwiches :-)
I've been making sourdough Shokupan for about a year now, I'll give this a try though and see what the difference is. Shokupan makes the best toast you will ever eat.
Came out perfect. Your style of video was perfect as well. So relaxing. Printed instructions make it easy to go back and forth. Absolutely stellar. Subscribed.
Thank you so much for trying this recipe! If you take a picture, make sure to submit June Cooking Challenge! www.justonecookbook.com/joc-cooking-challenge-june-2022/
Great video, I really like shokupan, and I have to travel far to buy it, so I will try this recipe. I noticed at 9:44 you pulled the loaf apart to show the texture while it was still hot (I could see the steam). For anyone making this bread it's best to let it cool before slicing. As the bread cools it gets firmer, making it easier to slice. Hot bread is too soft to slice neatly.
Hi Brandon! Yes, thanks for mentioning it. I did write instructions on how to slice properly in the recipe including let cool completely to keep the moisture (www.justonecookbook.com/japanese-milk-bread-shokupan/). There is nothing like freshly baked bread, though. I can eat one third of the loaf on its own... 😋
Tried many different recipes last few days , this one is the best video! Very straight to the point, recipe easy to follow! Thanks for uploading , new subscriber here 👍
I remember the first time I tasted shokupan and bataah for the first time at a coffee shop in Takamatsu Shi by the eki there. The coffee was fabulous but the bread (toast) was even better. I died and went to heaven.
Thanks for trying this recipe and for your kind feedback! I have way more detailed instructions on the website (with step by step pictures!), so please refer to it for important techniques and remarks. :)
HAHAHA! I know, but once you start making it, it gets easier. Now I make 2 loaves at the same time weekly as my family doesn't want to get shokupan from the store anymore. HUGE difference!
Hello, I liked your video a lot! It includes so much details for each steps. I had a Pullman loaf pan with interior size: About 12.8 x4.8 x 3.93inch. Which of your recipe should I use to fit this loaf pan the best? Thank you.
Hi, I follow lots of You Tubers, but its great that 1/ You reply to soooo many people, 2/ You reply with LOTS of sentences rather than the "lazy" thanks or a 2-3 word reply. Its even better that you still do this as sooo manyYou Tubers initially respond like you but once they get a couple of hundred thousand subscribers they barely reply. Well done..and now Im dying to have some hot shokupan but only have 2 slices of old stalish bread left :(
Thank you for your kind feedback. I genuinely care about my audience (after all, we are cooking together!) and try to help if I can. With various social media channels, website comments, and countless emails, it is a bit of struggle to keep up with everything though. I now can afford a small team to help me with JOC community support, yet still not perfect. 😅 But I appreciate that you notice our effort and thank you so much! I hope I can send you a shokupan! :)
This looks so soft and fluffy! Does it stay that way after the day it is baked even without tangzhong? If you have a recipe for shio pan, I'd love to see that too!
Hello! your recipe looks good ! i would like to try it soon as i have time! but if i would like a chocolate milk bread how would you do it? please and THANK YOU!!
WOw, I was scared i screwed up some steps because the dough was more wet so I added a little more flour. But overall, it turned out really good like the end result. Also used a darker pan so I reduced temp by 25 degree F and used the full cooking time 30 min.
Hi...Nami, I just placed an order via Amazon, I'm super excited. Btw..one question, for 1 kin pan ( the square ) how much flour do i need? I usually use 280g to 300g flour for 450g loaf pan ( chefmade brand ) 🙏
Nami, Thank you! I read 'comments' before watching, and many are correct...this IS relaxing. I'm 84; made bread from 'scratch' & also bread machine. I know the FEEL of working the dough............hhmmmmmmm! That's an Enhanced Moment! Then comes the essential Fragrance and Promise.....an intense experience if one Lets it happen................ HAH! And Delicious! Arigato for what you do!
Nami san thanks for sharing this bread recipe. I've a quick question regarding the recipe. Can I substitute the dry milk powder with regular liquid milk? And if so, how much?
hi! can we follow same kneading time if weee using magimix for kneading the dough? also, does using full fat milk powder change anything in the recipe! thanks 🙏
love your milk bread , i am going to japan , want to buy the same pan you suggested, according to rakuten store web page , seem they have many pans look silmilar, do you mind to tell me which same as yours ?
I used the Asai Shoten (浅井商店) loaf pan. My recipe post includes more details and sizes. I hope this helps! www.justonecookbook.com/japanese-milk-bread-shokupan/
Why do you do this to me - I gave up eating any starch until the end of the year & then you make this delicious bread it's not fair 😭 well at least I have something to look forward to. Thanks for the recipe 👍🏻
@@justonecookbook I don't eat a lot of starches the all time - just many different styles of noodles and potatoes. I'm just trying to do something different.
absolutely love this! how should i adjust the recipe if i wanted to use milk instead of milk powder? also would percent of fat should the milk be? just received my rectangular pans and can’t wait to try 😍
@@zszsboy I haven't tried this with the Shokupan recipe but for other breads to substitute regular milk for the dry powdered version, I use the water measurement to measure the milk. Again, I haven't tried it with Shokupan but I don't know why it wouldn't work. Since this is Nami's recipe, she may have other thoughts on this. 🙂🍞
As long as you don't leave it out for a long time, it's okay. Like how I mix right away, I don't have any issue with this, but if you're concerned, you can add hot water, salt, sugar, honey, mix all together, then add yeast to mix again.
If I have a classic stand mixer, is there a technique I can use to make two batches? One will be proofing while the other is being made, will that be a big issue? Or maybe just skip the mixer and just use some elbow grease?
I used a KitchenAid 5-QT Artisan Series stand mixer (325 watts), which can make two batches at the same time. However, if you use a Classic Series mixer, you will have to mix one batch at a time. You can start the second batch while the first one is proofing.
hey there. I have tried it three times now using different kinds of flour ( living in germany or flour is graded kinda differently ) with varying success. my batter is always thinner and stickier than what i see in your video - so i find myself adding more flour both for the texture as well as handling which results in a firmer texture and that the rolls don't merge that well in the oven. + with 210°C it gets much browner than your result. it's still tasty, don't get me wrong but i wonder what i'm doing differently. it can't just be the flour, can it?
Hi, The quality of the flour makes a difference in bread making, but I have put a lot of tips for preparing the best shokupan on my website, so I hope you will visit it.🙂 www.justonecookbook.com/japanese-milk-bread-shokupan/
Can you link to the bread pan you used? I see several options on Amazon but I don't know enough about materials and design to make an informed decision. I could check at my local 99 Ranch, but I doubt they'd have that pan.
Having followed your numerous recipes for the past few years, your tips and tricks are priceless. (Eg putting cups of hot water in the oven to proof bread). Easy to follow instructions and videos that are clearly tried and tested. Thank you for sharing!!!
I have to say, this video is more relaxing than listening to deep meditation and yoga sounds. love the video, feel very relaxed to get back to work now
Thank you for your kind words, Casey!
I agree mostly... But the loud bangings of the dough and pan scared me. 😱
Just finished baking this up, non-dairy version, and every step of my attempt matched your video to a T. Thank you SO much for this recipe! I haven't been able to have milk bread for years bc of dairy intolerance but now I can. Thank you, thank you, thank you!
Aww I'm so glad to hear your loaf came out well, Vivian! Thank you for your kind feedback. :)
I see the most important ingredients for Shokupan is love and patience
The world's greatest bread. Truly my favorite.
Love how you make Japanese cooking so easy.
Thank you so much for such detail instructions. I love additional information regarding the use between different yeast and also naming out the brands that you use so it makes it easier to find reliable ingredients, and also the different baking instructions for the different pans. THANK YOU!
Edit: I made it and it’s so fluffy! Only thing is that I wish it was sweeter, tasted more like a normal white bread. I will look into adding more sweetener. But besides that it’s great! And I love that it doesn’t use eggs! One less ingredient to worry about!
its crazy how much these videos relax me i open them whenever im feeling stressed and instantly i just calm down its wonderful
Aww thank you! Happy to hear that!
Your recipes on just one cookbook are almost always among the first results for soooo many of the foods I search up how to make haha. Thank you for positively influencing my cooking so much.
Thank you for your kind feedback. xoxo
OMG, Just watched this and now going to order loaf pan and defiantly going to make this, I'm a retired chef and married to a Japanese woman, perfect anniversary gift !!! Mahalo for the recipe
Wow, she's so lucky!!!! Hope you enjoy the recipe!
@@justonecookbook បាន
@@viethoang3801 These cookbooks are Excellent! I purchased both of her books & enjoy them so! The whole Japanese 'approach' to life seems to make me feel better......LOTS better. Ahhhh...........!
One of the best Shokupan recipes ..! I used her recipe and the bread came out fluffy. 👍
Aww. Thank you so much for your review! I'm so glad you loved the recipe.
Only the second time making bread in my life, and it came out perfectly!! Well, it *did* turn into the Blob a bit in the oven, creeping out through the pan's crevices, but I think since the covered pan was well buttered, it allowed it to still come out easily at the end. Perfect texture throughout, just like in the video! Thank you!
I only had to make one ingredient change because I didn't have enough nonfat dry milk: I used dry whole milk. I was worried the extra fat might have a negative effect, but I didn't notice anything!
And I got slightly lazy at the shaping stage, and instead of making 3 sections per pan, I only made 2 sections. My pans were 7.52x4.21x4.25inch in the interior (I doubled the recipe for 2 pans).
Finally, my oven only has 25 degree increments, so I convection baked 2 covered pans at 400 degrees.
But I weighed all the ingredients with a scale and followed everything else precisely!
I been making Shokupan the last 2 years with the round top method, but this video is giving me more confidence to try the flat top finally. ありがと ございます!!
Shokupan and gohan are life! Thanks for your awesome recipes!
Just baked this for the first time and it turned out great. Thank you for sharing your recipe 🥰
I’m so happy to hear that! Thank you for watching my video and trying the recipe!
@ I also cooked osechi ryouri twice based on your recipe. And my Japanese husband and his family enjoyed it. So, thanks to you.
After many failed attempts I finally found a method that has been consistently working for me. I will have to try your method now. I have been using the standard US Pullman loaf pan. I will definitely be buying two of the Japanese pans. I know what you mean about making two loaves instead of one. It's a lot of work making them and I ended up buying two of the US pans. Thanks for the links and info!
I still remember the big disappointment when I made bread with all the Pullman loaf pans I bought here. SO small! I really wish I could get the right size loaf pans from Japan, so I hope my information will save money and time for those who really want the correct size. Hope you enjoy the recipe, Gary!
Wow so soft and airy I bought some milk bread yesterday and tried it today for breakfast and it was really good better than normal bread that's for sure 😊
KitchenAid's concern about kneading dough at high speed isn't the mixer tipping. There is a nylon safety gear in the gear train which intentionally fails if the mixer is overloaded. The teeth strip off this plastic gear to protect the motor and other gears. If you accidentally strip this gear, you can replace it yourself. About $30 for a new gear (order from any appliance parts seller). A bit messy to replace as it has thick grease in the gearbox, but all you need is a screwdriver and some newspaper on your kitchen bench. Ask me how I know! 😉
Thank you very much for sharing!
How
How
How
This mixer that she has does tip though. The tilt ones don’t react well to heavy doughs. But the kitchenaid mixer that slides the bowl up and down is more likely to burn out. I noticed mine even strains for chocolate chip cookie dough. But I do sourdough bread with my mixer and keep it at 2 for a short time and let it rest and then do it again. Twice it stopped working before I knew about this issue and about freaked out!
I made this for the first time yesterday. Despite a few missteps on my part, it came out great and my roommates devoured the whole loaf! On the final proof my dough rose just slightly too much for a flat top, so during baking it seeped out the lid a bit on one side. I think I also didn't preheat long enough as my crust came out very light with minimal browning. I'm going to try again today and see if I can nail it!
Sounds great! Thank you for your kind feedback!
@@justonecookbook thank you for the great recipe! Second attempt came out much better by the way. My dough was still proofing too fast. I’m glad I kept an eye on it. I’m in San Diego, so weather has been warm. Since my oven doesn’t have a proof setting, I’ve been doing what you mentioned by filling some ramekins with hot water. However during the final proof my dough was already at the peak size by the 30 min mark 😱. Perhaps next time I’ll just keep my oven as is or with just the light on, and see if that produces a steadier proofing.
So much work into something I can eat in one sitting 😮 worth it though because I love this bread
Wow, wow and more wow. I am so calm watching this even when the tear was made and I wanted to stop the video. But, I love to try and make this bread.
Thank you so much Nami for your recipe! I always wanted to make Japanese milk bread but was intimidated by the "tangzhong". Your recipe doesn't require "tangzhong" but the outcome is just perfect! Many thanks also for the Matcha cookies recipe which is also made simple and friendly by you.
So happy you enjoyed this recipe!
My daughter is loving your reciepes.
I'm soo happy to have found this video!!! Hands down the best one I have found. It came out perfectly
助かりました!! I am SO GLAD you posted this! I moved from Chiba to Las Vegas a year ago and it’s difficult to find good Japanese shokupan here. The situation is so bad, when I drove to LA a few weeks ago I bought so many loaves just to bring back and freeze, but of course that isn’t sustainable. I did try quite a few shokupan recipes, but between figuring out tangzhong vs. yudane, how long to knead, and so on I couldn’t get the result I wanted. I’m doing my second proof right now as I type this comment, but the dough is already so much better than my previous attempts so I have high hopes. All thanks to you!! I have watched your videos for a long time (since before I moved to Japan, years ago!) and I will definitely keep subscribing to you ❤
Hi Matt! AWWWW! I'm so happy to hear this! Hope you enjoyed the loaf you made. :) Thank you so much for supporting my channel and website!
@@justonecookbook it was AMAZING! thank you again for sharing your recipes!
I used the Dreams of Dashi Shokupan recipe and it collapsed into almost star shape. I will definitely shock it when I use your recipe! Very excited to try it!!!
Thank you for sharing. I made it the other day and the bread turned out beautiful and one bite immediately took me back to Japan and the many slices I had for breakfast while vacationing 💕
Wonderful!
Bread making to me is so hard!! It feels like it has to be super precise. Maybe I’ll try again next time 😆 thanks for sharing, much love from Singapore ❤️
That moment when you pull the loaf apart and the steam just comes out... *chef's kiss*
Thank you!
Thank you for sharing! I’m an avid baker and ordered some Japanese Loaf pans. I’ve printed out the recipe and will definitely make this!
Hope you enjoy the recipe!
Where did you order them?
Perfect recipe, I made it and the result was fabulous.
I'm so happy to hear that. Thank you Ale!
I’m a Shokupan geek and have tried many recipes in the quest for the best Shokupan. I just baked a loaf using this recipe and Imust say it’s one of the most delish and pillowy soft 😋😋😋. I used 7g of Kosher salt but might try using a bit less the next time as the bread was more on the salty side and I prefer mine sweeter. Would you say a proper Shokupan is more sweet or savoury? Thanks for sharing this delicious recipe!
Thank you for trying this recipe and for your kind words. Your kosher salt (Morton?) can be finer. But in general the weight should not matter as much when we compare with different salt. I use Diamond Crystal brand, and 7 g is just right. It's not too sweet or savory... probably sweeter compared to other Western bread as we include sugar. But we do not consider this as "sweet bread".
Holy cow! The best cooking video I've ever watched. It was paced just right so that I could follow along and pause it in between steps rather than having to rewind over and over again. My bread is in the oven now and I can't wait to pull it out because so far everything is as prescribed! Thank you. Can't wait to make my 7-Eleven egg salad sandwiches :-)
It’s been ten years since I’ve been to Japan and I can still taste those things.
Thank you for sharing your recipes i really am grateful. I'm a first timer in baking, hope i'll make it right.
What a lovely video! Not only does it look wonderful and tasty, the video as a whole is like a wee meditation! Thank you!
Haha! Thank you for your kind feedback. :)
This is the most relaxing bread video.
I've been making sourdough Shokupan for about a year now, I'll give this a try though and see what the difference is. Shokupan makes the best toast you will ever eat.
Agree! Hope you enjoy the recipe!
@@justonecookbook I made it yesterday, I think it's better than my sourdough recipe. I'll be using your recipe from now on, it's wonderful.
The texture is perfect❤❤❤
Love your recipes so much! They’re easy to follow and they taste amazing! 🥰👍
this is one of my favorite baking videos, because its so relaxing and interesting
ill definitely try this recipe out this weekend
thank you
Thank you for your kind words!
Came out perfect. Your style of video was perfect as well. So relaxing. Printed instructions make it easy to go back and forth. Absolutely stellar. Subscribed.
Glad you enjoyed it!
i finished it now as instructed in this video and it was a success although i tried many recipes but only here i did it right so thank you
Thank you so much for trying this recipe! If you take a picture, make sure to submit June Cooking Challenge! www.justonecookbook.com/joc-cooking-challenge-june-2022/
You use bobs red mill powder milk. Would nestle carnation powder milk work just as fine ?
I finally made this loaf and came out great!
Thank you so much❤!
I really like the precise instructions and notes.
Great video, I really like shokupan, and I have to travel far to buy it, so I will try this recipe. I noticed at 9:44 you pulled the loaf apart to show the texture while it was still hot (I could see the steam). For anyone making this bread it's best to let it cool before slicing. As the bread cools it gets firmer, making it easier to slice. Hot bread is too soft to slice neatly.
Hi Brandon! Yes, thanks for mentioning it. I did write instructions on how to slice properly in the recipe including let cool completely to keep the moisture (www.justonecookbook.com/japanese-milk-bread-shokupan/). There is nothing like freshly baked bread, though. I can eat one third of the loaf on its own... 😋
@@justonecookbook Aah thanks, sorry I should have read the recipe before commenting 😅
I know how you feel about freshly baked bread. 🍞😋
Unlike many baling video, this actually works and is clear!
Thank you!
Thanks for showing both methods!
Tried many different recipes last few days , this one is the best video! Very straight to the point, recipe easy to follow!
Thanks for uploading , new subscriber here 👍
its so relaxing to just watch your videos youre great
Thank you!
This looks perfect! Do you notice much of a difference between yudane vs not using yudane?
I remember the first time I tasted shokupan and bataah for the first time at a coffee shop in Takamatsu Shi by the eki there. The coffee was fabulous but the bread (toast) was even better. I died and went to heaven.
So happy to hear you enjoyed it in Japan!
Fascinating! I never thought it was possible to make this bread at home!
Hope you enjoy the recipe!
I agree with you about the dough speed. Many times I'd switch it to 5-6 until I find a window. #2? I fell asleep.
I bought the pan ☺️ I'll try to make it and surprise my Japanese friend. Thanks for Sharing the recipe 😀
Hope you enjoy!!
Wow! That bread looks so soft and fluffy!
cant wait to make this soon for me can i use almond milk and vegan butter i never had japanese milk bread before perfect for my office snacks
Every recipe from JOC is amazing!
Wooow, looks so heavenly! Will definitely give it a try. Thanks a lot!
i just made this i think next time i will leave it another 10 minutes but it was so good thank you
Thanks for trying this recipe and for your kind feedback! I have way more detailed instructions on the website (with step by step pictures!), so please refer to it for important techniques and remarks. :)
That looks so good! Thanks for the great video!
Thank you for watching!
The Brokeback Mountain soundtrack adds a nice touch. 🤌
This is master piece. Love from India
Love your video so much! Thanx so much for the recipe~ btw could I make this fluffy bread in a bread maker?
Holy cow, that's a lot of work! 😅Next time I see shokupan in the store, I will _not_ complain about the price!
HAHAHA! I know, but once you start making it, it gets easier. Now I make 2 loaves at the same time weekly as my family doesn't want to get shokupan from the store anymore. HUGE difference!
@@justonecookbook Wow, your family is so lucky! Would you consider adopting me? 🥺😄
Turned out perfect!
Hello, I liked your video a lot! It includes so much details for each steps. I had a Pullman loaf pan with interior size: About 12.8 x4.8 x 3.93inch. Which of your recipe should I use to fit this loaf pan the best? Thank you.
Hi, I follow lots of You Tubers, but its great that
1/ You reply to soooo many people,
2/ You reply with LOTS of sentences rather than the "lazy" thanks or a 2-3 word reply.
Its even better that you still do this as sooo manyYou Tubers initially respond like you but once they get a couple of hundred thousand subscribers they barely reply.
Well done..and now Im dying to have some hot shokupan but only have 2 slices of old stalish bread left :(
Thank you for your kind feedback. I genuinely care about my audience (after all, we are cooking together!) and try to help if I can. With various social media channels, website comments, and countless emails, it is a bit of struggle to keep up with everything though. I now can afford a small team to help me with JOC community support, yet still not perfect. 😅 But I appreciate that you notice our effort and thank you so much! I hope I can send you a shokupan! :)
This looks so soft and fluffy! Does it stay that way after the day it is baked even without tangzhong? If you have a recipe for shio pan, I'd love to see that too!
Yes! Hope you give this recipe a try! Shio pan... maybe one day. :)
Hi, I just got the pan you recommended, what's the best oil to cure it? I have canola, sunflower and olive in the house... probably "Pam" too
I need to try this recipe!
Hello! your recipe looks good ! i would like to try it soon as i have time! but if i would like a chocolate milk bread how would you do it? please and THANK YOU!!
Love this type of fluffy bread😍 I need a Kitchen aid 😏
I love to make these and decorate them like cakes!
You make it look super easy!
WOw, I was scared i screwed up some steps because the dough was more wet so I added a little more flour. But overall, it turned out really good like the end result. Also used a darker pan so I reduced temp by 25 degree F and used the full cooking time 30 min.
Hi...Nami, I just placed an order via Amazon, I'm super excited. Btw..one question, for 1 kin pan ( the square ) how much flour do i need? I usually use 280g to 300g flour for 450g loaf pan ( chefmade brand ) 🙏
Nami, Thank you! I read 'comments' before watching, and many are correct...this IS relaxing. I'm 84; made bread from 'scratch' & also bread machine. I know the FEEL of working the dough............hhmmmmmmm! That's an Enhanced Moment! Then comes the essential Fragrance and Promise.....an intense experience if one Lets it happen................ HAH! And Delicious! Arigato for what you do!
also, I have both your cookbooks....... = WONDERFUL !!!
Thank you so much for your sweet comment andn support! :)
Nami san thanks for sharing this bread recipe. I've a quick question regarding the recipe. Can I substitute the dry milk powder with regular liquid milk? And if so, how much?
Won't adding more liquid mess with your dry:wet ingredient ratio? It might be best to look for powdered milk.
For the best result (texture wise), please don't sub. :)
That looked very good. Hope to try it soon.
Thank you! Hope you enjoy the recipe!
aaa thank you I've wanted to learn to make milk bread for a long time
Hope you enjoy the recipe!
Thank you for sharing where to buy Japanese loaf pan! 🍞
You will be so happy making shokupan in this loaf pan! The size is just like the one you buy from the bakery!
can i replace dry milk with fresh milk? if yes how much?
hi! can we follow same kneading time if weee using magimix for kneading the dough? also, does using full fat milk powder change anything in the recipe! thanks 🙏
Do you have recipes with bread maker? I would like to see those!
love your milk bread , i am going to japan , want to buy the same pan you suggested, according to rakuten store web page , seem they have many pans look silmilar, do you mind to tell me which same as yours ?
I used the Asai Shoten (浅井商店) loaf pan. My recipe post includes more details and sizes. I hope this helps!
www.justonecookbook.com/japanese-milk-bread-shokupan/
How can I make this if I don't have a mixer with dough hook? How long would I have to knead it?
So excited! Been waiting for this for a while!
Thanks for waiting, Janea! Hope you enjoy!
just lovely!
Why do you do this to me - I gave up eating any starch until the end of the year & then you make this delicious bread it's not fair 😭 well at least I have something to look forward to. Thanks for the recipe 👍🏻
Haha, sorry Ronnie! I can never give up.... sending you best wishes! You can do it!
@@justonecookbook I don't eat a lot of starches the all time - just many different styles of noodles and potatoes. I'm just trying to do something different.
Beautiful loaves! I've only made this once but will definitely be making it again! Love it with jam and butter. :)
Me too, butter and jam. All worth it. :D
absolutely love this! how should i adjust the recipe if i wanted to use milk instead of milk powder? also would percent of fat should the milk be? just received my rectangular pans and can’t wait to try 😍
@@zszsboy I haven't tried this with the Shokupan recipe but for other breads to substitute regular milk for the dry powdered version, I use the water measurement to measure the milk. Again, I haven't tried it with Shokupan but I don't know why it wouldn't work. Since this is Nami's recipe, she may have other thoughts on this. 🙂🍞
This is my favorite sandwich bread! I don't bother buying bread from the grocery anymore.
I thought salt slows yeast down so you put it in after fermentation? Or is there a reason you put it in early pls?
As long as you don't leave it out for a long time, it's okay. Like how I mix right away, I don't have any issue with this, but if you're concerned, you can add hot water, salt, sugar, honey, mix all together, then add yeast to mix again.
If I have a classic stand mixer, is there a technique I can use to make two batches? One will be proofing while the other is being made, will that be a big issue? Or maybe just skip the mixer and just use some elbow grease?
I used a KitchenAid 5-QT Artisan Series stand mixer (325 watts), which can make two batches at the same time. However, if you use a Classic Series mixer, you will have to mix one batch at a time. You can start the second batch while the first one is proofing.
I want to try this recipe but I don't have a Japanese loaf pan only an American one will it still work?
hey there. I have tried it three times now using different kinds of flour ( living in germany or flour is graded kinda differently ) with varying success. my batter is always thinner and stickier than what i see in your video - so i find myself adding more flour both for the texture as well as handling which results in a firmer texture and that the rolls don't merge that well in the oven. + with 210°C it gets much browner than your result. it's still tasty, don't get me wrong but i wonder what i'm doing differently. it can't just be the flour, can it?
Hi, The quality of the flour makes a difference in bread making, but I have put a lot of tips for preparing the best shokupan on my website, so I hope you will visit it.🙂 www.justonecookbook.com/japanese-milk-bread-shokupan/
Out of curiosity. Did you try using an egg in the recipe and was there a difference in texture, flavor, and color?
The egg will give Shokupan a more golden color and a more dense, chewier texture. 🙂
Such a fluffy bread!
Thank you!
Can you link to the bread pan you used? I see several options on Amazon but I don't know enough about materials and design to make an informed decision. I could check at my local 99 Ranch, but I doubt they'd have that pan.
Hi there! Hope this post is helpful: www.justonecookbook.com/japanese-loaf-pans/
Do you have any advice on kneeding this by hand?