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Easy Shokupan (no tangzhong, yudane or butter)
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Easy Shokupan (no tangzhong, yudane or butter)

This is a great easy recipe that doesn’t require tangzhong/yudane or the hassle of beating in butter. It does need an electric mixer to do the hard work and be prepared for a loooooong knead time. https://yunsfamilytable.com/recipes/shokupan-the-easiest-japanese-milk-bread/

by VincentVan_Dough

6 Comments

  2. LegoManiac2000

    It gets mixed for 22 min? Aint nobody got time for that/

  4. Empty_Mycologist_282

    Dumb question perhaps: did you do one batter and separated it into 3 buns. Or did you do 3 separate batters?

  5. Hot-Construction-811

    I am not a fan of tangzhong because you can’t gauge how much water is lost so then you can’t work out the actual hydration %. So, I ended up using diastatic malt and it makes great bread. My bread is so good that people buy it off me.

    I’ve made a video of my bread and I’ve also included the full procedure document in the description. It took me 8 months to optimise this recipe. [https://www.youtube.com/watch?v=G-D_0qLPQ0A](https://www.youtube.com/watch?v=G-D_0qLPQ0A)

    I call myself the labcookfoodie.

  6. Mmeroo

    I can never get a windowpane test without resting
    no matter the speed no matter how short or long
    why?

    I always have to do multiple rets between mixing or folds to even get the window test

    what am I doing wrong
    around 70% hydration