Great recipe! For those who have a 13x4x4 Pullman Loaf pan I've scaled it up and it fits perfectly, just don't do the 3 dough rolls and roll it as one piece to the length of the pan. This is the recipe scaled up to a total of 550 grams of flour: TANGZHONG: 88g Water 88g Milk 37g Strong White Bread Flour DOUGH: Tangzhong 176g Milk 10g Active Yeast 73g Sugar 22g Milk Powder 1 Egg 514g Strong White Bread Flour 1.5 tsp Sea Salt 88g Soft Unsalted Butter
I use Shokupan dough to make cinnamon rolls out of. That or challah that uses orange zest and orange juice (for some of the water). But it makes FANTASTIC rolls or sticky buns.
For anyone without stand mixer, here's how I made this: mix everything except butter. Then cover with damp towel and let it rest for 15 minutes. After that knead in butter (I used something like clawing the dough until it seems all butter has been mixed in), then I folded the dough about 80 times (or until it becomes a little sticky). Cover again with damp towel and leave for 30 minutes. Fold 4 ways, then cover and rest for 20 minutes. Fold again, then cover and rest again for 30 minutes. After that, I just shape the dough in similar ways as Jemma. This is a dough folding method I learned from another channel (kkuume). I hope this helps.
Love the tip about putting a baking tray and weight to imitate a pullman pan as I am on the fence about getting a one use pan. Also the temperature at which the bread is fully baked is so useful! Most bread recipes I have seen don’t provide you with it. Love the channel, the crew and the shop which I was able to visit during my across-the-pond adventure last spring. Keep up the great work! (My family is rather stunned that I can now bake after raising kids that thought the smoke detector was the dinner bell!)
I divided the dough into 9 small balls. Then I put shredded cheese into each flattened ball and rolled them like you would the 3 rolls shokupan. Baked them in buttered 8”x8” pan, 325°F for about 25 minutes, turning them halfway through. Jemma, they’re so wonderfully delicious. I thank you for the recipe!
@CupcakeJemma I made this Shokupan the other day...I have to say that this is probably the best bread I've ever made!! Right now I have two slices in the oven slathered with your "brown sugar honey butter"! Cant wait for this two come out...smells so good in my apartment right now!! 🍞 Thank you for your recipe!! 🩶
I made this yesterday and it was a success 😁 it didn't last for very long. All gone in one day enjoyed by all. Thank you for the recipe.. love all your videos ❤️
I made this twice over the weekend and it was SO GOOD! Thank you for sharing! Just asking has anyone used wholemeal bread flour instead of white? How did that go?
Thanks for sharing the video of this! I make my own version of enriched bread that borrows a LOT from Shokupan & Challa bread recipes, so this was a fun video to check out. Using plastic wrap as a second skin for the tangzhong was a nice touch there! I love the versatility of enriched doughs like this. You can make cinnamon rolls or lemon/strawberry rolls w the same bread recipe. French toast is always awesome. And I've shaped mine into kaiser rolls and added bagel spices to them whenever I'm up for making a sandwich for the week. And just checked out your Brown Sugar Honey Toast recipe that looks incredible too! So creative!
Love that you're venturing into Asian baked goods. Have you thought about doing a bake tour in London's Chinatown? Loads of bakery stores there, selling largely Cantonese style baked goods.
I made this (overnight proofing in the fridge and baked this morning). It’s cloud soft and incredibly yummy. Now can you please tell me how to resist eating it all in a day? This is dangerous haha. My kid already asked me if I could make it again and we only had a slice each. Thank you so much! This is going in my recipe binder in my absolute favorite sweet bread to make.
Tried the bread and it tasted so good! Best milk bread I’ve had hands down. Was thinking of baking the next one in the lidded loaf pan. What dimensions should I be looking out for for this recipe? The shops here don’t mention grams, just inches/cms.
Wow is the first time I see you making bread thank you so much do you have the recipe for Panini well you please sent the recipe for me many thanks bless to your family always
Has anyone turned this into burger buns? If so how many did you get and how long did you bake them for? I love bread, more than cakes. I can’t wait to cook this 😊
Hi Jemma. If I doubled the recipe of the shokupan and put it in a 900g to 1kg sized Pullman loaf pan, would I have to increase the cooking time also? If yes, how much more time do I let it bake?
While baking this, I encountered a small issue and I was wondering if maybe you knew what caused it? After taking it out of the tin, all the sides ended up caving inwards / sinking almost as if the sides had been sucked in. Is there a way to prevent this from happening?
Hmm. Instead of making the bread this with just milk powder, I think I'll try it ½ and ½ with toasted malted milk powder, then make your brown sugar honey things.
@@CupcakeJemma I LOVE YOU. Just want to say that your recipes never miss the spot, my friends and family love it when I bake, they’re always your recipes, I can always hit and miss with everyone else but never ever these. Thank you for being a beautifully delicious constant!
I mix the tzangzong with the milk, egg and yeast to help it cool down much quicker. And the milk doesn’t need to be warmed because the heat from the paste is enough
Great recipe! For those who have a 13x4x4 Pullman Loaf pan I've scaled it up and it fits perfectly, just don't do the 3 dough rolls and roll it as one piece to the length of the pan.
This is the recipe scaled up to a total of 550 grams of flour:
TANGZHONG:
88g Water
88g Milk
37g Strong White Bread Flour
DOUGH:
Tangzhong
176g Milk
10g Active Yeast
73g Sugar
22g Milk Powder
1 Egg
514g Strong White Bread Flour
1.5 tsp Sea Salt
88g Soft Unsalted Butter
Thank you . I have been searching for this.
Do you bake the larger loaf for the same amount of time?
@@debrees2363 I bake it for 30 minutes at 165c
Is that with fan?
@@debrees2363 yes
Pls keep posting more bread/artisan recipes I love it
Alrighty then! 😊
I use Shokupan dough to make cinnamon rolls out of. That or challah that uses orange zest and orange juice (for some of the water). But it makes FANTASTIC rolls or sticky buns.
Yum!
@@CupcakeJemma 😍
I do the same, and also use it as my go to for yeasted doughnuts
Are you familiar with Mrs. Bairds cinnamon rolls?? I'm trying to make a dupe and this bread looks the same texture as I remember
This is a brilliant idea I’m gonna try it for cinnamon rolls
For anyone without stand mixer, here's how I made this: mix everything except butter. Then cover with damp towel and let it rest for 15 minutes.
After that knead in butter (I used something like clawing the dough until it seems all butter has been mixed in), then I folded the dough about 80 times (or until it becomes a little sticky).
Cover again with damp towel and leave for 30 minutes. Fold 4 ways, then cover and rest for 20 minutes. Fold again, then cover and rest again for 30 minutes. After that, I just shape the dough in similar ways as Jemma.
This is a dough folding method I learned from another channel (kkuume). I hope this helps.
What it means fold 4 ways? I’m not sure how to do that
@@yulimontalvo I meant, fold the dough from the front, back, left, and right
Love the tip about putting a baking tray and weight to imitate a pullman pan as I am on the fence about getting a one use pan. Also the temperature at which the bread is fully baked is so useful! Most bread recipes I have seen don’t provide you with it. Love the channel, the crew and the shop which I was able to visit during my across-the-pond adventure last spring. Keep up the great work! (My family is rather stunned that I can now bake after raising kids that thought the smoke detector was the dinner bell!)
I divided the dough into 9 small balls. Then I put shredded cheese into each flattened ball and rolled them like you would the 3 rolls shokupan. Baked them in buttered 8”x8” pan, 325°F for about 25 minutes, turning them halfway through.
Jemma, they’re so wonderfully delicious. I thank you for the recipe!
I’ve got horrible diarrhea, and for whatever reason I feel like watching this to make me feel better.
Omg me toooooo :)
I made this for my family this past weekend and they LOVED it. This is now my go to bread recipe!! Thanks Jemma!
@CupcakeJemma I made this Shokupan the other day...I have to say that this is probably the best bread I've ever made!! Right now I have two slices in the oven slathered with your "brown sugar honey butter"! Cant wait for this two come out...smells so good in my apartment right now!! 🍞
Thank you for your recipe!! 🩶
I made this yesterday and it was a success 😁 it didn't last for very long. All gone in one day enjoyed by all. Thank you for the recipe.. love all your videos ❤️
I made this twice over the weekend and it was SO GOOD! Thank you for sharing! Just asking has anyone used wholemeal bread flour instead of white? How did that go?
Never expected a recipe using Tangzhong on your channel. Very impressed. Long time fan. :D
Glad you like it!
The only Sandwich bread i bake. Been baking shokupan for years. Love the taste so much 😊
Japanese fruit sandos are elite!
They're the BEST!
Please do a kitchen tour!! I would love to see the kitchen aid mixers collection! and this recipe looks good!
WOW this looks like the most fluffiest bread ever! Delicious! yum!
It really is 😍
I made this today, and its soooo good, thanks a million❤ as someone who loves Japanese culture I apprectiate it.
I just made this bread omg what a lovely bread thank you Jemma and your team
Thanks for sharing the video of this! I make my own version of enriched bread that borrows a LOT from Shokupan & Challa bread recipes, so this was a fun video to check out. Using plastic wrap as a second skin for the tangzhong was a nice touch there!
I love the versatility of enriched doughs like this. You can make cinnamon rolls or lemon/strawberry rolls w the same bread recipe. French toast is always awesome. And I've shaped mine into kaiser rolls and added bagel spices to them whenever I'm up for making a sandwich for the week.
And just checked out your Brown Sugar Honey Toast recipe that looks incredible too! So creative!
The rolls with the bagel spices sound like heaven!
Perfect timing, I've been wanting to make this but didn't have a trusted recipe, so thanks!!!
Now you’ve got one xx
Love that you're venturing into Asian baked goods. Have you thought about doing a bake tour in London's Chinatown? Loads of bakery stores there, selling largely Cantonese style baked goods.
This is a fab idea! There are lots of wonderful bakeries in Chinatown that we absolutely adore!
I’ve made my Japanese milk bread today! So soft, fluffy, best bread I ever made first time! So easy! ❤
Wonderful!
I’m gonna make it more later! Absolutely heaven!
I made this (overnight proofing in the fridge and baked this morning). It’s cloud soft and incredibly yummy. Now can you please tell me how to resist eating it all in a day? This is dangerous haha. My kid already asked me if I could make it again and we only had a slice each. Thank you so much! This is going in my recipe binder in my absolute favorite sweet bread to make.
Haha unfortunately there is no option BUT to eat it all in one go. That's the rules!
Tried the bread and it tasted so good! Best milk bread I’ve had hands down.
Was thinking of baking the next one in the lidded loaf pan. What dimensions should I be looking out for for this recipe? The shops here don’t mention grams, just inches/cms.
And of course you've done it again Jemma - Absolute Perfection!👏☺💖
Thank you!! 😊
Yay, more bread recipes please!
Wow is the first time I see you making bread thank you so much do you have the recipe for Panini well you please sent the recipe for me many thanks bless to your family always
Funny, I made cinnamon rolls using this technique yesterday! Such lovely cinnamon rolls.
It makes such a difference! I’ll deffo use it in other doughs
Love your bread,looks delicious
Has anyone turned this into burger buns? If so how many did you get and how long did you bake them for? I love bread, more than cakes. I can’t wait to cook this 😊
That looks so cool and fun to try. Never seen it before.
Anyone else remember the days when CJ videos were full of the *DING* sound effects? 😄 you’ve come so far!
Haha you've been here for a while then I see 😏
@@CupcakeJemma Day one baybayyy
Looks great.
Please could you make a chocolate orange entremet?
Thanks your good at this!!!
I've been wanting to try baking a shokupan for a while! Already have my lidded tin and all! I guess this is a sign! 😅
It’s meant to be!
Thanks again for the video Jemma and team C&D much love as always ❤
You’re welcome x
This is very very detail and thorough! Thank you for all of the informations Jemma!🤍
What does milk powder do that regular (liquid) milk cannot? If we do not have the powder...can we somehow use regular milk? Thanks!
That looks delicious!
miam! looks so soft and delicious , amazing !
Thank you 😋
@@CupcakeJemma you're welcome
I can't access strong flour in my country. Can you use AP flour instead?
Nicely done. Thank You.
Thanks for watching!
Effortless as usual Jemma 😊❤️👍🏻
Thank you! 😃
Hi! Can i not add milk powder? Will it affect the bread?
Delicious 🎉. Thank you 😊
My pleasure 😊
Hi Jemma. If I doubled the recipe of the shokupan and put it in a 900g to 1kg sized Pullman loaf pan, would I have to increase the cooking time also? If yes, how much more time do I let it bake?
Can I ask why it's shaped into 3 rolls? I've just made this and put the whole dough into the tin. It came out perfect.
It's traditionally done using 3 rolls, so it tears apart, but you can absolutely do it in one go!
Need a good recipe for bread pudding plzzz!!
Made it. Came out greet.
Looks so soft and delicious. Yummy yummy. Thanks Jemma.
Looks great!
Can I used this recipe for dinner rolls?
What a video !
As this is a rich dough, if I omit the egg will the texture be still light and fluffy? Please suggest
Can ceramic loaf pan be used instead of a metal tin?
Does this bread freeze well? Wondering if I could make a couple and freeze one?
We've not frozen it here, but I imagine you could freeze it!
Thank you.
You're welcome!
What bread flour would you recommend
おいしそう！
Can you share a Wholemeal version please 🙏🏼
Is this sweet? Like can you have it with soup?
It’s not sweet but there is a sweetness to it. I would totally have it with soup!
@@CupcakeJemma also where is the loaf tin from? Can I buy from any local shops here? Ty
Please can you do an iced bun recipe
Try cooling your bread on its side! Mine don't sink in that way 😊
Great tip thanks!
Lovely ❤
While baking this, I encountered a small issue and I was wondering if maybe you knew what caused it? After taking it out of the tin, all the sides ended up caving inwards / sinking almost as if the sides had been sucked in. Is there a way to prevent this from happening?
Can I do this with a handmixer?
is the milk powder SKIM or whole or does it not matter?
Can only find “Skimmed Milk Powder” is that okay to use?
yes x
what can be added instead of egg?
If i dont have milk pouder, what i can do?
Pls, what's the size of a mold? Thank you.
Why does the pullman pan have those 3 holes in the base?
Is it absolutely necessary to use milk powder? I can't get it where I live.
Nope! You can leave it out if you'd prefer (or can't get a hold of it)
Hmm. Instead of making the bread this with just milk powder, I think I'll try it ½ and ½ with toasted malted milk powder, then make your brown sugar honey things.
😀 Looks sooo good! 😋x
Thank you 😋
Cant wait to try this and the honey butter toast!! ❤
It’s the best!
🎉🎉
If you make a Japanese bread then use Yudane
WHERE IS THAT BEAUTIFUL LOAF TIN from?!?!
I bought one recently and it was just on Amazon.
You can grab them online quite cheaply - just google Pullman Loaf Tin and lots of options will pop up!
@@CupcakeJemma I LOVE YOU. Just want to say that your recipes never miss the spot, my friends and family love it when I bake, they’re always your recipes, I can always hit and miss with everyone else but never ever these. Thank you for being a beautifully delicious constant!
I'm obsessed with baking this bread at the mo. I'll give this recipe a try next time. Thanks so much
You're very welcome! Let us know how you get on!
We call this bread butter bread in Ghana
❤
I mix the tzangzong with the milk, egg and yeast to help it cool down much quicker. And the milk doesn’t need to be warmed because the heat from the paste is enough
Fab tip!
@@CupcakeJemma I skipped my usual recipe for yours, but just need to roast the milk powder. Having some for supper tonight 🤗
can this be made into a burger bun?
Absolutely, yes! 🍔
Where can I find a lactose free milk power?
Your best bet would be to order it online - Amazon have a few variations on there
Eggless bread recipe please ma'am
🥰🥰🥰
❤❤❤❤ lov u jemma sister i start my business
Good luck!
at least it was 7:30pm UK time and not my time...
also Jemma, does rolling it up matter or can it be it be a ball of dough?
For some reason my dough is always super sticky... I think maybe I'm not doing the tangzhong right
Sarah and Duck QUACK
You know 😉
If i double the recipe, do I have to knead and proof the dough for double the time? 😅
You may need to knead it for a little longer but the proofing time should be the same, maybe a touch longer 😘
Good, why can't WE sée Sally????
You can! She was on the channel a couple of weeks ago. 😊
Where’s sally???
She's still on the channel - you can catch her Mindul Baking series here 😘
сухмол сжидксмеш,комки еслине
🤗🤗🤗🤗🤗
Your milk powder looks a bit like malted milk powder.
It's toasted - you can use regular if you'd prefer!
Can we use all purpose flour if you don't have bread flour