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Japanese Milk Bread

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    Japanese Milk Bread

    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.


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    #2
    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!

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    • scottranda
      scottranda commented
      Editing a comment
      His bread looks like Ukrops white dinner rolls 😃 😋

    #3
    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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    • HouseHomey
      HouseHomey commented
      Editing a comment
      Go ahead, Rate him on his bread. I’ll wait... ha! Kidding. Bread looks like it needs a Wagyu Slider with cheese n onion. Great looking roll!!

    #4
    I’d for sure eat that!!

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      #5
      Looks very good! I'm sure it's delicious too.

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        #6
        I have a new project ahead of me...

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          #7
          Interesting...Ya learn something new every day.

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