Made Shokupan today, known as Japanese or Hokkaido milk bread. Used the Yudane method as opposed to the Tangzhong method. The softest white bread I have ever made, kind of basic but unique. I used a couple slices for a hamburger bun and
it held up well and was excellent. Only have a fourth of it left for a pic, gave half away and have now eaten the rest. Made four portions like this in a large pullman pan without the lid, so this piece is about 4 by 4 inches. I would make this into buns just for burgers next time.
That looks great. I had not heard of the Yudane method, but I have made that bread using the tangzhong method, and it is always super and very rich. It sounds like the Yudane method would produce bread closer to American white bread. I will have to give it a try one day. Thanx!
I got spoiled on shokupan when I lived in Japan. I don't bake and the only place near me that makes it is an hour away. It's usually sold out by the time I get there on weekends.
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