How to make ★Shokupan★Fluffy Japanese White Bread～食パンの作り方～（EP74）
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- เผยแพร่เมื่อ 3 ต.ค. 2018
- Today I want to share with you how to make “Shokupan” fluffy Japanese white bread.
“Shokupan” is one of the staple Japanese bread that you can find at any grocery store.
The size is the same, but it comes in varieties of thickness.
Shokupan comes in 2 types of shape, one is square, and the other comes in the rounded top like a mountain. It is called Yamashoku. Yama means mountain.
A squared one is more moist and dense compared to a mountain shape because we bake it with the lid. The moisture stays in the dough. Mountain shape Shokupan is lighter in texture. Perfect for toast. It’s up to you which one to choose.
Correction: 1:17
The footage was mixed up with Melon Pan's video.
I added water as I listed on the ingredients list.
Sorry for that.
For Hand Kneading:
LEVEL★★★
• REAL TIME KNEADING VID...
For Beginners:
LEVEL ★☆☆
• SHOKUPAN FOR BIGINNERS...
※I highly recommend trying beginners' recipe if it is your first Shokupan.
Please read the article before baking:
princessbamboo.com/important-...
LEVEL ★★★
Makes two 8 inch-by-4inch loaves
(My mold 188(179)×99(93)×h105mm)
＜ingredients for 2 loaves＞
625g (22 oz.) bread flour
30g ( 3 tablespoons) sugar
12g ( 2 1/2 teaspoons) salt
8g ( 2 teaspoons ) active dry yeast (or instant dry yeast)
450ml lukewarm （38℃/100℉）water
35g (3 tablespoons ) unsalted butter
＜ingredients for 1 loaf＞
312g (11 oz.) bread flour
15g ( 1 1/2 tablespoons) sugar
6g ( 1 teaspoon + a pinch) salt
4g ( 1 teaspoon ) active dry yeast
225ml lukewarm （38℃/100℉）water
17g (1 2/2 tablespoons ) unsalted butter
If you don't want the sticky dough, reduce water to 180~190ml. But the texture is not quite the same.
Full recipe:
princessbamboo.com/how-to-mak...
You have all the answers here!
Udemy SHOKUPAN bread baking 101:
www.udemy.com/course/shokupan...
Shokupan playlist:
• All-About SHOKUPAN
Shokupan mold: almost the same as mine
www.amazon.com/dp/B081NDTV26/...
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Just made this and it was one of the best Shokupan recipes ever! Thank you for this! I'm so surprised at the soft fluffy texture, especially considering that there is no milk or milk powder. Also, your tip to tap the Shokupan mold on the countertop to remove the hot air worked perfectly to prevent my loaf from sinking inwards after it was baked. Thanks again!
Happy to be your help!
@@kitchenprincessbamboo can i use milk instead of water?
Hi I've listen many times but still can't find the tip on to prevent the bread from sinking inwards. It always happens to my beautifully baked loaf! 😰. Could you please kindly elaborate what must I do again. I don't quite understand. Tq in advance!
@@wkng4247 I found that the most important thing is to make sure to bake your bread all the way. If you leave too much moisture in the bread, it always sinks in. I usually bake for 45-50 minutes and it comes out great. It's also easier to avoid caving in when using a 72% hydration rather than an 80% hydration. Finally, when the loaf comes out of the oven, tap the loaf pan with bread inside on a cutting board to let out hot air. This helps as well. Good luck!
@@yogieyo9935 mmo
just made this a few hours ago and i didn't have high expectations just because i'm a beginner at kneading doughs but holy crap THIS wAS SO SO GOOD!!! I'm so obsessed. honestly I'm not a huge fan of what i bake and i never eat what i bake but i've had 4 slices of this bread the past 5 minutes so yea i'll invite you people to my baby shower party and feed you this lovely squishy bread alright goodbye
Congrats on your success!
I love this simple recipe, and results are great. I did end up with a tough crust on my first 2 bakes...realized that the website recipe reads 190C/420F. Should be 375F, the correct temp made all the difference. Shokupan is not hard to get here, but can get pricey with my growing boys devouring a loaf a day, this is a lifesaver :) thank you 🙏
I also decreased water to 400 ml, and it works better for me, 450 ml gives me super wet dough that can’t be handled.
Same! I burned my first one because I used 420 F haha
I agree with the water!!! I made 2 batches of double loaf and it's a disaster. I had to keep on adding flour.
Thanks for the tips!
On your suggestion I lowered the temp to 375 F and baked for 32 mins instead of 40. Bread came out soft with a thin crust.
Wet dough for me too. When i saw 450ml i already think its too much for 625 flour but went with it anyway. Now its proofing without me making it a ball. Lets see how it turned out
When you said "looks so good" I nodded my head with a smile!
Thank you very much for this formula! I have baked so many good breads, but have never been happy with the soft white breads I've made. This one is excellent, really great crumb and texture.
I just made this bread this week and it’s fantastic! So fluffy and soft. Absolutely lovey!
What a lovely recipe my daughter and I now have a quarantine baking activity.
I tried this for the first time today and it turned out great! I loved it! Thanks a lot!
I made this bread and it was so delicious!! It was soft and fluffy, thanks you so much for the recipe!
Made this tonight for the first time an it turned out great! Thank you for this recipe Akino!
This bread looks so delicious! And your instruction is very good. Thank you so much for sharing!
ive just made this! its AMAZING! the bread is sooooo soft n fluffy and the crust is CRONCHY! 10/10 RECOMMEND!!!
i made this bread a few days ago, my husband & i agreed this is by far the best loaf of bread i've made.....love the chewiness and the softness ... will definitely bake it again!! thanks!!
First time to make bread and it turned out so beautifully. Will try it for breakfast tomorrow. Thank you so much for your recipe.❤️
Hi Akino San 😊, once again your recipe has given me perfect breads! I love the texture and eventhough the weather is cold, the dough rised within less then an hour. Thank you once again. I am looking forward to try your other bread recipes 🥰. ✌
I have been making sourdough for the last couple of weeks and I'm looking for some variety, so I am making this today! Thank you for this wonderful recipe!
I loved Japanese bread when I lived in Japan years ago. I used to drizzle honey over it, toast it lightly and ate it for breakfast. Sometimes I toasted it with kimchi. It was soooo good. The bread in the United States cannot compare! Will have to try this.
I had this one bread in Japan that I can't remember the name of. It was like a pastry stuffed with cream and blueberries, and it was sooo good.
hah United States foods, snacks, junk food can’t compare with Japan Or China.
Just made this a few hrs ago and had a slice, i have to tell its so soft and fluffy and chewy. My dough was so very soft and it stick to your hands and i did not add any dry flour to it. This time i used Japanese flour and it does make a difference to the bread 👍
I want to say a big thank you to the chef😁 Look forward to your new recipes.
Glorious Bread. Looks so good!
I have just made this bread. Thank you for a fabulous recipe - as you say the bread is fluffy and soft
I’ve made this recipe twice already I’m seriously in love with how delicious this is! I’m planning to make it again soon! Thank you! My very favorite bread video!
Thanks!!
I tried! It’s very soft and yummy. Thank you for sharing🥰
This recipe was easy and the bread turned out super soft. My Japanese husband was really happy to get a taste of home since we can't travel back to Japan this summer. Thank you for the recipe.
I hope you and your husband stay healthy!
Thanks for trying my recipe!
Bread out of the oven, cooled, took my first bite. Wonderful texture, the taste, so agreeably pleasant.
Absolutely delicious!!!
This bread puts a smile on your face.
Thank you for the recipe.
I didn't have bread flour due to lockdown in my country so I used all purpose flour and it still came out as shown in your video and it was my first time making it thank you so much for the recipe 🥰
1:17The footage was mixed up with Melon Pan video. Sorry for that. I added water as I listed on the ingredients list.
I don't understand sorry ...soooo it is not water?....we can't just put water?
@@kimtvxq9769 I think she meant, it's suppose to be water but she added some other liquid which explains why the liquid was not clear at 1:17mins. That other liquid was for another video footage she had mixed up.
So that's the reason that I see the water u have added is something like milk mybe..
Hey can we use this bread for the fruit sandwich??
I'm very gratefull for this recipe! I used tot think that I needed milk, milkpowder, egg and lots of butter to make a fluffy soft bread, but this recipe produced the best soft rich bread I ever tasted! It's now my absolute favorite!
I cannot thank you enough for such an amazing recipe, i make this at least twice a month, some times more and ever time its perfect.
That’s wonderful 💕
I tried this recipe and it came out so fluffy! Thank you%
I made it. It’s amazing 😍. Thank you so much for your recipe. 😋
Excellent recipes , very happy with the bread ! Thank you
Thank you for the yummy recipe😍 i tried it today and it was so good ❤️
Thank you very much. I have tried the recipe(The one loaf recipe}. The bread was so fluffy and taste good.
I made this bread and it is so good I’m making it every week ❤️
Thank you for the shokupan recipe. Nice video!
I just made it and it is so tasty! ありがとうございました！
Hello thank you for sharing your recipe. I made it this morning, it was so fluffy n soo good
This was my first time making bread and thanks to you it was a success! Love your videos and you are so sweet! Thank you so much!
Thanks for the compliment 💕 Stay tuned😊
I made it and it come out exactly like what you showed on your clip. I user same amount of water,my standmixer handled it well. Thank you so much.
Mam today i prepared this bread which turned out simply ausome. Tnq soooooo much 🥰🥰🥰
I just made this bread and it came out so beautiful. This will now be my go too recipe for white bread.
Hi! Did u use Luke warm water or milk? Tq... : )
@@her8484 lukewarm water.
@@her8484 I used both imma tell you how it comes out in 2 hours from now. I'm still at the first fermentation
It turned out tasty as hell. I think warm water is better bc if you use more cold water, the dough will get tough. We don't want a rock on the table, do we?
Just tried making this recipe and it ended up DELICIOUS! We don't have square pans like you so the shapes were more unique, でもパンは本当に美味しかったですよ！ありがとうこざいます。
Thank you for making this recipe simple for me to follow. Most shokupan recipes i find are difficult for me
I used this recipe today and it's amazing !!! Thank you so much!
Thanks for trying ✨ Stay tuned 💕
I made this today and OMG!! It’s sooo fluffy! My dad was blown away by it!
LOVE THIS RECIPE!! Made it today and it was soft and fluffy! This is also definitely going to be my go to recipe for making sandwiches for my husband from now on! Love it! Thank you so much for this! Really easy and simple to make!
Glad you liked it!!
When I lived in Tokyo、Shokupan was one of my favourite breakfast foods. I'm going to make this recipe for my family.
Thank you for sharing! 😊
Let me know how yours turned out!
Thanks for sharing your story!
I love simple white breads. I am going to try this. Thx
Let me know how yours turned out!
Thanks for watching!
Your bread looks so good. I cannot wait to try it.
Vielen Dank für das tolle Rezept. Das Brot ist Mega lecker. 😉
I just came here because I'm looking for random bread related videos to send to my teacher. Your channel looks interesting! I'll definitely check out your other videos !!
Thanks for watching!
I just made this bread for my family, at first with half the dough to test. It looks and smells so good! Going to toast it for tomorrow's breakfast.
Hi! U used water or milk? Thanks... : )
I made recipe for one loaf last night. It turned out great. The bread is just so soft and fluffly. At first I thought it's going to be failed. The dough was to wet and sticky but I kept kneading till the dough form thin layer and stretch. Thank you for you recipe.
Love this shokupan recipe alot. I substitute the water with milk instead & result is amazing. I've convection oven at home, so I bake the bread at 170°C for 35 to 40 minutes only. It's indeed my go-to shokupan recipe!! ❤️❤️
Wow. This looked so delicious with the butter. Enjoyed this video 😊❤
Thanks for watching!
Excellent instructions thank you very much!
Thank you so much! I was homesick so I baked this and this was just how I remembered! ありがとうございます♡
Love this video!! Thank you for the tutorial
Thank You, I'll try to do. I love japanese Shokupan
i love this bread ! i live in the netherlands and they have a lot of whole wheat breads here ! but i cant digest them :( i always have to eat white bread and when i went to japan i loved the bread there! i tried this out yesterday and this was one of the best white breads i've eaten in a while! thank you so much!
Thank you .I made this today it come out perfact
Your recipe is fantastic. My bread comes out beautifully. So soft.
I am so happy to hear that!
Keep it up!
Looks wonderful !
I just made it and it’s taste so good! thank u for sharing this recipe
Thanks for trying my recipe!
I really enjoy your videos!!!! 😍😍😍
wow i like the colour of this cake it is so beautiful this cake must be delicious
I've tried it, and substitute the water with milk, it was very fragrant, soft and moist, this will be my winner recipe for shokupan from now 😁😁😁
I do iiit and my family fall in love with the bread😍😍😍💗💗💗thanks
Thanks!
The square one just has a different vibe.
I was eating that every morning when I went to Japan ! It brings me back 😊 Yours looks so good !!
Give it a try!
Thanks for watching!
I’ve never seen a bread made like this,looks delicious!love your loaf pan and hope you will share your butter recipe as it looks delicious 😋 Thanks again for a great video 🌺
Hi, Joann! It's a very common bread-making method in Japan. It's called "straight-method" that mix everything at once except butter. We don't proof yeast before adding. I'll do butter video soon! Thanks for watching!!
Reminds me of Yakitatte Japan. Loved that show
My grocery store now makes this. Great for French Toast.
Sooo fluffy . Thanks for it .
Thanks❤️ perfect and super fluffy bread. Perfect recipe ❤️👍👏I use it all the time. Big like from Slovenia EU👌😊
Thanks!!
This is one of the best bread recipes that I have ever come across! Loved it! Specially the first time that I made it! It was so much fun! Everyone was surprised too because we do not have this kind of bread here. It was great 😍👍 Made it several times afterwards too. Terrific!
Happy to hear that! Stay tuned!
i baked this bread.. this recipe the best ever👍👍👍thank you for sharing best recipe👍🙏
Happy to hear that!
Thanks for trying!!
Yum! Looks delicious! I cannot wait to try. Japanese bread is so good. Thank you for posting this recipe and making this helpful video. Perfect :-)
Hello , I made this today and I did not wait a whole day to slice it and try it it is so good thank you very much for the recipe I hope to be trying more of your recipes soon
Happy to hear that!
Hi because of the lockdown..im here watching😘
Looks amazing! I definitely want to try making it
Your Recipe's and your video's are always amazing , i loved it always , keep it up dear the good work 😍😍😍😍😋😋😋😋💛💛💛💛
this recipe is amazing! 2 loaves and no eggs needed. this is her 2nd recipe that i've tried, and it's seriously simple and super good!
Thanks! What was the first one?
@@kitchenprincessbamboo The first recipe i tried was your souffle pancake. love them!
The result is awesome, soft bread, thank you
My pleasure 😊
Wow so yummy thanks for sharing your recipe and step by step how to make it happy watching here
Thank you for this recipe my bread turned out soft like clouds 😀
Thanks for trying my recipe!
Your recipes always look so yummy!
Thanks for watching!
Thanks for sharing 🙏
I'm in the middle of baking it right now, i heard about it when learning japanese and i thought i would check it out. Hopefully it goes well.
I just came back from Japan and I have to say this kind of bread is amazing. The sandwiches are so fluffy and we also bought it plain and put cheese on top. Yum! But I also have to say that I couldn't live with this my whole life. Here in Germany bread is like sacred, especially wholegrain bread. With all sorts of ingredients (rye or spelt or nuts and seeds and so on). This is awesome and it keeps you full for hours! 😃
I love German bread very much especially the one with seeds. The texture and the aroma is nice!
Japanese people want fluffy texture for bread because we live on rice which need more chews.
Thanks for sharing your story!! Stay in touch!
ah you're german? What was the difference you noticed between our (european) white bread and the japanese one? I see the ingredients for the bread are the same, but..japanese bread seems to have much better texture.
Is it more like milk buns we have at Tesco sometimes? Which are much sweeter and chewier?
I'm trying to figure the recipe out, i know your comment is old, but it's worth a shot.
This has become my standard recipe for bread and I make it once a week, except I use whole grain flour (spelt and wheat). It works absolutely beautifully every single time! Thank you so much for the recipe 💕
Thanks for the compliment! You are the best baker!
@@kitchenprincessbamboo Aw thank you!
One of my favourite breakfasts in Japan was Japanese bread and with cheese!!!!
Sounds good!
My favourite outstanding really amazing perfect thanks for sharing stay connected
I substitute water with milk. Bread is fluffy and soft. Thank you for the recipe!
In Japan ... sandwich bread ... number 1.
I tried it today. It's currently in the oven. It's my first time making bread, and by following this recipe exactly they are looking BEAUTIFUL!!! (I halfed the recipe because I only needed one loaf, but each direction was perfect!!!)
Edit: I did need to add some extra flour but that's it. I didn't change anything else.
Great job!
Japanese Bread is on the stickier side.
That's why it's moist.
Keep it up!
@@kitchenprincessbamboo oh, I didn't know, it was supposed to be moist... Next time I'll try without adding the flour 😊
im so excited to make this, I love making bread and even though this dough's moisture content is so high, it doesn't seem to need the amount of energy that sourdough takes, so I think it should be fun!!
Sourdough is a nightmare for me. Lol.
I have made this bread a few times now. It is sooooooo yum, best with butter (and Marmite). I have to try it with natto next time! Wonderful recipe, thank you! 😊
I will try Marmite, someday. Lol.
I would love to give it a try!!
Hi Akino Ogata! I really enjoyed learning how to make Japanese bread! Your lunch looks delicious and nutritious! And the music was very warming as always. Thank you for sharing! 😊
Give it a try!
Thanks for watching!
I just made this in my food processor and used a tanzhong with (24g flour and 120g water roux) which was suggested elsewhere. The dough was so wet it stalled the motor several times, but once I was able to knead it fully, it made a great bread.