How to make ★Shokupan★Fluffy Japanese White Bread～食パンの作り方～（EP74）
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- Опубліковано 19 сер 2024
- 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...
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...
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Shokupan mold: almost the same as mine
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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
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.
Ever since I was a small boy I remember the beautiful taste, smell and fluffiness of Japanese bread. Why is this different to other breads you might ask, and I asked myself the same question. I began studying why there was a difference. Bread came to Japan via the first arriving foreigners the Portuguese the Japanese name for bread "Pan", for those of you who are not familiar with the word, it is the same name for bread in Portugal or actually in many latin languages.
When bread first arrived in Japan in the year 1543 the Japanese had never had anything like it, and it was way too hard, tough and way to salty for their liking (Asians produce less saliva and have a harder time breaking down hard bread than Europeans)
So bread never really became popular before this new technique with no name was developed in the year 1875.
The Meiji era was a period in which Japan was becoming increasingly westernized, and many samurai who lost their jobs were given work that was totally new to them. The Western role of baker was one such job. A former samurai named Yasubei Kimura figured out how to make bread in the way of the Japanese manjū - raising the dough with the traditional sakadane liquid yeast.
He then filled the bread with a bean paste wagashi and sold anpan as snacks. Anpan was very popular, not only because of its taste, but also because the Japanese were interested in anything new and foreign at this time. The soft fluffy Japanese bread with filling was born, and many different breads have since been invented.
Fast forward to the early 90´s A Chinese woman named Yvonne Chen wanted to know the secret behind this fluffy Japanese bread and went to Japan to uncover its secrets. She later wrote a book called The 65° Bread Doctor. Using the Japanese method and she named it Tang Zhong.
Today many asian countries have their own version of this soft fluffy bread, but sadly they are not aware of its origin, even in the US, this kind of bread is known as Chinese bakery bread. In Taiwan and China they clame to have created a bread called Pineapple bread, this is a 100% copy of Japanese Melon Bread, melon bread is a fluffy bread with a sugar-covered cookie-type top crust. ... One story says that melon bread was first invented in 1910 after a Japanese businessman Okura Kihachiro brought an Armenian baker named Sagoyan to Japan, where he apparently made the bread, originally basing it on a French galette.
Thank you. That was truly enlightening.
There's no scientific proof for the part about saliva. www.ncbi.nlm.nih.gov/pubmed/1775599
Awesome 👏🏽👏🏽👏🏽
@Mads Carlsen
Hi Mads,
The saliva thing is something that was written in a article I read. I can not vouch for its authenticity. But East Asians are very different in many ways from westerners when it comes to other areas. Proven, East Asians mostly have dry or semi dry earwax, where as many westerners have wet earwax. Many east Asians do not produce the bacteria that eats the sweat and makes it stinky, 100% of Koreans have none smelly sweat, 80% of Japanese and 60% of Chinese do not produce stinky sweat. Don’t quote me on the numbers they might be slightly off, but it leads me to believe that the saliva thing might be true. Bare lige til at slutte af med vil jeg lige hilse pænt på dansk, ud fra dit navn så virker det til at du er Dansk/Norsk eller måske svensk?
Wow thanks for the info
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!
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!
When you said "looks so good" I nodded my head with a smile!
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've tried it and successful. Im confused with few people that failed with ths recipe. I followed from T. But i reduced salt to 1/2tsp only. And i used milk instead of water. Also i have no problem with stickiness, i was just lightly oiled my hands and all went okay. I still can do rounding and shaping. Of course dough bit tacky because we want a soft bread. Thanks for the recipe. I made ths already 3 times. Ths will my go to recipe 👍
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!!
What a lovely recipe my daughter and I now have a quarantine baking activity.
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.
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.
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?
今日初めて🍞を作りました。ありがとうございます。とても美味しいパンができました。これからも作ります。It's not that I can't buy it here in Honlulu but it's expensive. It''s a big hit with my family.
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.
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。
Just made this for the first time today and it was perfect!! At first, I was worried it would come out gooey as many of the commenters here had mentioned so I was ready to reduce the liquid to 180-190ml. But it turned it needed the whole amount of liquid to get the perfect tacky consistency. To the people who said the recipe is wrong because your shokupan dough didn't turn out as good as it looked in this video, gooey, sticky, etc. please try again before you judge the recipe is wrong. Many factors can affect the dough consistency specifically the flour moisture. I was worried my shokupan would turn gooey particularly because I used local bread flour, not Japanese bread flour. Some local bakers here in my country always praise high the fancy Japanese flour and said to make good shokupan you better use Japanese bread flour. And that made me nervous to try this recipe using local bread flour. Well, I don't need to worry about it anymore. I can still use local flour and the shokupan still turns out great.
"please try again before you judge the recipe is wrong." I like that! ;D
Thank you for sharing detailed report of your Shokupan journey!
You make my video even more informative!
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 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 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 😊
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 🥰
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!! ❤️❤️
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.
If your bread isn’t getting the rise like in the video, try instant yeast instead of active dry yeast. Made this twice following the video, and the bread was delicious, but not as fluffy and I had to double the proofing time. Tried it today with instant yeast and it came out perfect. Thank you so much for the recipe!
The square one just has a different vibe.
I know why because I had the same problem, that was before I bought the KitchenAid mixer. Even with mixer, it should be kneaded for total 15minutes at times before the magic happens. Kneading time is essential and crucial!
I lived in Japan for 20yrs and moving Australia last year with my daughter who is half Japanese and we’re cravings for the food that we used to be eaten finally I made this bread and family love it thank you for sharing your recipe ❤️❤️❤️ I made it perfectly so fluffy❤️❤️❤️💓mochi mochi desu ...
Mochi Mochi desuka? Lol.
I am happy to be your help!!!
Kitchen Princess Bamboo: Japanese Everyday Food mochi mochi desu saiko Honto ni kansya shimashita it’s been 3days but still the bread so fluffy 🥰❤️🍞but now it’s gone 😬have to make again tomorrow
My grocery store now makes this. Great for French Toast.
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!
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’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 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.
Thank you for making this recipe simple for me to follow. Most shokupan recipes i find are difficult for me
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!
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!
mountain shape all the wayy!. you know what's funny is. These japanese bread ended up tasting better than the actual bread we buy on the "west" 😂
I substitute water with milk. Bread is fluffy and soft. Thank you for the recipe!
I love simple white breads. I am going to try this. Thx
Let me know how yours turned out!
Thanks for watching!
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!
Glorious Bread. Looks so good!
I hope this taste like what I get from the Japanese market. Can't stop eating plain bread
ive just made this! its AMAZING! the bread is sooooo soft n fluffy and the crust is CRONCHY! 10/10 RECOMMEND!!!
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 just made this bread this week and it’s fantastic! So fluffy and soft. Absolutely lovey!
wow i like the colour of this cake it is so beautiful this cake must be delicious
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 have just made this bread. Thank you for a fabulous recipe - as you say the bread is fluffy and soft
Thanks❤️ perfect and super fluffy bread. Perfect recipe ❤️👍👏I use it all the time. Big like from Slovenia EU👌😊
Thanks!!
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 🥰. ✌
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!
One of my favourite breakfasts in Japan was Japanese bread and with cheese!!!!
Sounds good!
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.
Hello. I always used to think that a nice soft rich and fluffy bread needs milk, milk powder, egg and lots of butter..... But this bread looked so delicious that I made it yesterday.... Only one loaf, I'm sorry to say. Just to try. And...I ate it all. Today I finished the last of the loaf... And I still remember it's beautiful texture and wonderful flavor.... I can't believe it. I used good bread flour and water! So a good bread comes from a good bread flour, wet dough, and kneading sufficiently without adding more flour, and rising 3 times..... And a good video like this! I dont think I will ever try another recipe!!
You got that right! Both the ingredients and the procedure are important!
Thanks for sharing your experience!
How long did you knead for? I felt like i kneaded forever my second try and it was still so sticky and wet 😔😔😔
@@fiddycentbruh I kneaded it by hand, and indeed it was sticky. I did add a little bit extra flour in the beginning (not more then a spoonful) but after a while the flour began to absorb the liquid a litte and it got easier. Instead of 'kneading it' with two hands and then stick to the dough all the time, I tried to touch the dough as little as possible. I lifted it (if nessesary with a slightly wetted hand) and slapped the dough on the workspace and let it stretch out as far as it wanted...countless times! This method is not nearly as exhausting as traditional kneading. You don't have to do this with a lot of force, just gently 'throw' it on the counter while holding it in one (wetted) hand, pick it up (ev.scraper), fold it and do it again. You can see it stretching out farther and farther every time... every few times I had to wet my hand again... a great way to knead and not use to much flour. The end result was wonderful...
@@fiddycentbruh just don't do this when everyone's sleeping....
Thank you for this recipe my bread turned out soft like clouds 😀
Thanks for trying my recipe!
Oh man, this is a lot of steps and time consuming. Good thing there's nothing else to do these days! I shall recomment after I made them!
I decided to be lazy and let my bread machine make the dough haha, adding the ingredients per machine directions. I did switch to honey instead of sugar. Then I did the rest of these steps to go in the oven. Turned out just like the video :)
Aaaaaand sugar delicious
So I was bold to try making 4 loaves in one big dough, without using dough mixer. I used manual kneading, and since it was hot outside my house, I did both of the proofing in my backyard patio, and the finish product were: 1 giant loaf(combined 4 balls) and the other 4 dough balls were placed in 2 smaller mold/pan, I put in the bigger mold 1 minute early, then the other 2 smaller ones. (I baked them in 375 Fahrenheit for 20 minutes), I promptly removed the 2 smaller pans, then the giant pan and WOW!! They turned out perfect! Just the way I want my bread (no burnt edges). 4 hours later, my daughter and family came to visit, I offered her the giant bread which she initially did not want to take, but after she tasted a slice, she just kept eating one slice after another and told me as usual this Shokupan bread is delicious even without any spread/butter! She then ended up taking the entire big loaf of bread. YAY!! KPB!!
YAY! Leonora!
You are AMAZING!
Keep me updated!
They sell the mountain style in my local Koran store - they don't call it shokupan, but i looks exactly the same and is also fluffy and moist (I use it for toast and tamagoyaki sandwiches). I may give this a try since I love the smell of yeast. Thanks as always.
Hi, Jasper! Having a good bakery in neighborhood makes life great. Unfortunately, I don't have one so I make my own. I love the smell of yeast in the air while baking, too♡ Thanks for watching!
Ever since I was a small boy I remember the beautiful taste, smell and fluffiness of Japanese bread. Why is this different to other breads you might ask, and I asked myself the same question. I began studying why there was a difference. Bread came to Japan via the first arriving foreigners the Portuguese the Japanese name for bread "Pan", for those of you who are not familiar with the word, it is the same name for bread in Portugal or actually in many latin languages.
When bread first arrived in Japan in the year 1543 the Japanese had never had anything like it, and it was way too hard, tough and way to salty for their liking (Asians produce less saliva and have a harder time breaking down hard bread than Europeans)
So bread never really became popular before this new technique with no name was developed in the year 1875.
The Meiji era was a period in which Japan was becoming increasingly westernized, and many samurai who lost their jobs were given work that was totally new to them. The Western role of baker was one such job. A former samurai named Yasubei Kimura figured out how to make bread in the way of the Japanese manjū - raising the dough with the traditional sakadane liquid yeast.
He then filled the bread with a bean paste wagashi and sold anpan as snacks. Anpan was very popular, not only because of its taste, but also because the Japanese were interested in anything new and foreign at this time. The soft fluffy Japanese bread with filling was born, and many different breads have since been invented.
Fast forward to the early 90´s A Chinese woman named Yvonne Chen wanted to know the secret behind this fluffy Japanese bread and went to Japan to uncover its secrets. She later wrote a book called The 65° Bread Doctor. Using the Japanese method and she named it Tang Zhong.
Today many asian countries have their own version of this soft fluffy bread, but sadly they are not aware of its origin, even in the US, this kind of bread is known as Chinese bakery bread. In Taiwan and China they clame to have created a bread called Pineapple bread, this is a 100% copy of Japanese Melon Bread, melon bread is a fluffy bread with a sugar-covered cookie-type top crust. ... One story says that melon bread was first invented in 1910 after a Japanese businessman Okura Kihachiro brought an Armenian baker named Sagoyan to Japan, where he apparently made the bread, originally basing it on a French galette.
Hello, thank you so much for this recipe!
This recipe is really important for me who had baked to failure for many times for years, it shows that despite shokupan commonly called "Japanese Milk Bread", its soft character is in fact not related to milk as this recipe doesn't contain any, nor it use any Yudane/Tangzhong method. In fact it is the hydration % that make it so, together with the right amount of yeast, proper kneading, right amount of enrichment/shortening (the butter), and appropriate rising. (This recipe has 3 raises, by dividing the bulk rise in half separated by de-gassing.)
I since then substitute all water to milk since I want a bit more details, and still get the same great result. (the fluffiness is not improved by using milk, as expected) If someone wanted to try this too, milk is not 100% water but rather about 87%. Therefore to replace all water to milk you divide the weight of water by 0.87, making the required milk higher than water that was used.
If anyone was intimidated by sticky dough due to high hydration, I suggest doing stretch and fold from the bowl or just in mid-air on your 2 hands. It works the same in arranging gluten chain, and you can even watch TV or something since you can take the bowl anywhere! (just don't touch the remote control)
I tried this for the first time today and it turned out great! I loved it! Thanks a lot!
My favourite outstanding really amazing perfect thanks for sharing stay connected
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!!
Made this tonight for the first time an it turned out great! Thank you for this recipe Akino!
Thank you very much. I have tried the recipe(The one loaf recipe}. The bread was so fluffy and taste good.
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!
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!
Thank you .I made this today it come out perfact
Thank You, I'll try to do. I love japanese Shokupan
Your Recipe's and your video's are always amazing , i loved it always , keep it up dear the good work 😍😍😍😍😋😋😋😋💛💛💛💛
I made this bread and it is so good I’m making it every week ❤️
Great recipe!
I will try to adapt it with whole grain flour, since that's what we mostly eat where I live.
I saw a documentary on traditional bread making on German TV and they said to always let the yeast rise for 4 hours minimum.
This reduces the number of fodmaps and makes the bread more friendly for digestion. I will try that too!
I recommend to replace10~20 % of bread flour with whole wheat flour if you want to maintain the fluffiness.
This method is called "straight-method", takes less time. Thanks for watching!
Thanks for the best recipe
I got a question for you, can I make a raisin buns from this recipe? Just add raisins and bake like bun
First time to make bread and it turned out so beautifully. Will try it for breakfast tomorrow. Thank you so much for your recipe.❤️
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.
Your recipe is fantastic. My bread comes out beautifully. So soft.
I am so happy to hear that!
Keep it up!
Very Very Nice from INDIA
Wow so yummy thanks for sharing your recipe and step by step how to make it happy watching here
I made this bread and it was so delicious!! It was soft and fluffy, thanks you so much for the recipe!
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. It’s amazing 😍. Thank you so much for your recipe. 😋
Just FYI for those running into super wet dough with this recipe, 625g is 4 and 1/4 cups. I was misled by the “22oz” and initially used only 2.75 cups. This time I used my kitchen weighing scale and went with 625g of bread flour and the dough is beautiful.
Please use scale all the time if you want to bake a perfect loaf. Thanks for watching!
i baked this bread.. this recipe the best ever👍👍👍thank you for sharing best recipe👍🙏
Happy to hear that!
Thanks for trying!!
For sticky/wet dough, Just as KPB advised, please Do Not add more flour to make your dough less sticky. Try this first: make sure the kneading surface/table and your hands are dry, Then use a dough cutter and or a flat, smooth plastic rice scooper to Lift up the dough and drop (smacking pressure) it back unto the kneading surface/table, alternate with hand massage; ( I did this for about 30 to 50 times with manual kneading, and about 3-6 times if I use the stand up mixer). And dough comes out smooth, and stretchy.
This bread looks so delicious! And your instruction is very good. Thank you so much for sharing!
Egg sandwiches made with shokupan is delicious
You got it!
Thanks for watching!
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！
Hi! I’ve made this multiple times and it’s delicious. I just want to mention that the baking temperature you give here in the video is different than the temperature on your website.
which one did you use? I'm planning to make it for the first time! I'm so excited
Hey which one did you use???
@@haruhirooo use the one here
@@ayeyomama yikes, I’m so sorry I didn’t see your reply earlier! I had used the baking temperature from the video (200C/392F). It looks like the website’s temp has changed, too, as it used to read higher. The C to F conversion is incorrect, though (190C and should be 375F not 400F). I now use 375F!
@@haruhirooo I’m so sorry I didn’t see your reply earlier! I didn’t see any notifications :(. I just replied to the other comment below (if you’re still interested!).
Hello thank you for sharing your recipe. I made it this morning, it was so fluffy n soo good
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.
KPB’s Shokupan recipe is perfect, now my families; their friends and my coworkers are requesting and placing orders to buy! I am now an expert of making delicious Shokupan because of KPB , This bread is just soo awesome it lasts about a week if not refrigerated and about2 months when refrigerated But once you toast it It’s just soooo delicious as freshly baked And Tastes better than store bought bread! So please every one TRY KPB’ s recipe and you will totally agree YOu will never have to buy bread again! Warning! If you share this delicious bread with friends and familiesBe Ready for their requests!!
Sorry to keep you busy with baking Shokupan. Lol.
Your people are so happy to have you.
You are wonderful. Thanks!
I get compliment for using my KPB mug at work, and wearing my fleece pullover with KPB
@@leonoralibanan9912 I recognized you from your name! Thank you so much! ❤️❤️❤️
Excellent recipes , very happy with the bread ! Thank you
In Japan ... sandwich bread ... number 1.
made this today and came out nice and tasty. Next time i will try with 180 ml water cause it is difficult to make slices. Thanks for your recipe.
I tried! It’s very soft and yummy. Thank you for sharing🥰
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.
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♡
Mam today i prepared this bread which turned out simply ausome. Tnq soooooo much 🥰🥰🥰
Thanks , chef @kitchen princess bamboo from Gifu Ken !