With its thin crust, cloudlike crumb, and enduring freshness, Japan’s shokupan is a baker’s delight. Dan shows you how to achieve a delicious and structurally sound loaf.
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0:00 – What is Yudane?
0:29 – Yudane in Shokupan Dough
0:52 – How to Make Yudane
1:30 – Experiment: Yudane vs. No Yudane
2:14 – Shokupan Dough
3:17 – How to Shape Shokupan
4:01 – Why You Should Let Bread Cool
4:38 – Slicing and Tasting
4:45 – Experiment: Shaped Loaf vs. Unshaped Loaf
5:19 – Brown Sugar Toast
6:10 – Credits
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Make the World’s Fluffiest Bread - Shokupan | What's Eating Dan?
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I hope no one is eating Dan, so let me know what's eating, Dan.
your are killing me.
learn the proper pronounciation of SHYOKU!
2次発酵の段階で生地がケースより高くなってしまっていましたが、スライド式のフタを閉めるのに苦労しませんでしたか？
Why do you got such a hard on for exotic names? Almost every bread making culture knows a form of pre cooking dough. In German bakers simply call it "Kochstück" as in cooked piece (of dough). This is not some long lost knowledge only the ancient baking monks in far east asia discovered many moons ago.
Oh i love it Shokupan! Only bread close to it is texas toast
Two things here….. Why did you add sugar?? Yes I know, sugar traps water, making it a 'more moist' loaf. But, sugar in not in traditional bread. Sugar is for 'pastries'.
Secondly, you mentioned not adding fat… Which was funny because you added milk. Which has fat in it. And more sugar. Which keeps pushing this 'bread', closer to a pastry!!!!!
I am also curious to know how big of a difference there is in baking a bread just with water or enriching with milk? I know there are sugars, fats and whey protein in there but those are in relatively small proportions compared to the water, so I would be interested to see if there was much difference between using milk over just water
So is there any difference in result between the yudane and the tangzhong? I realize the flour is just mixed with the boiling water vs actively cooked on the stove. Does the yudane hold less water than a tangzhong? Is this to stop starch globules from bursting? Just want to know if there's a difference
You can eat the bread once it has cooled to, like, 135F inside. It'll still be warm enough to melt butter, but cool enough that it no longer steams when split.
Is it possible to make Brown Sugar CINNAMON toast??
This is a pretty good recipe. About 20% of the flour is used for the yudane, which is ideal. Tangzhong is typically only 5%. It is better to use temperature to make sure you hit the gelatinization temp. Microwaving should be fine too if you mix often. If you want a richer bread, try nama shokupan. And try honey butter toast made with shokupan.
You mispronounced both shokupan and yudane. Double fail.
I purchased those pullman's pan and they are a keeper. Strong and heavy metal, real nonstick interior. I started with the long 14" but after trying it, I bought 2 x 9" . Got rid of all the others and they went to a better place
Got a pullman pan days ago. What a timing coincidence
Dough
1¼ cups milk
2⅔ cups (14⅔ ounces/416 grams) bread flour
2 teaspoons instant or rapid-rise yeast
2 tablespoons sugar
1½ teaspoons table salt
2 tablespoons unsalted butter, softened
Can anyone confirm the pullman pan hes using is a 13inch pan? Does anyone scale this to a standard 1lb 9inch pullman pan?
You say you shared a recipe. You didn't. You produced a commercial for an expensive website. Please don't confuse your advertising with providing information. We are faced with enough fraud.
Nice to see a shokupan recipe with yudane, rather than the tangzhong recipes found almost everywhere (most of which promote the myth of the 5:1 ratio, which is very limiting recipe-wise in terms of the percentage of gelatinised flour that can be added when 20% is what you really want).
Maybe someone can enlighten me. I’m a member of Cook’s Country and ATK but for the last couple of weeks anytime I click on a YouTube link to see a recipe I’m blocked. I can only obtain access by signing up for a paid membership. I decline the offer and log in using my ID and password but am still blocked. This is also the case with any other recipes on their sites. Am I missing something or is this the policy going forward?
The American in me desperately wants to turn this into a hotdog bun
Shokupan is incredibly close to my heart. I have great childhood memories making brown sugar toast, french toast, and fluffy sandwiches with shokupan. When ATK dropped their recipe, I had just spent months perfecting my own recipe. Regardless, I’m genuinely so happy to have more people know about this wonderful bread. It’s a staple part of many Japanese breakfasts.
Oy, so may ninnies complaining about the paywall. Get a library card, and look at the May/June 2022 issue of Cooks Illustrated, recipe: “A Feather Bed of a Loaf.” It took me less than a minute to get it, FOR FREE.
Thanks 😊
I'm going to try this next time I make sourdough bread. Don't know if it will work or not but worth a try.
I use a bread machine. (Apologies to the purists and real bakers) I will be trying to incorporate this! I don't see why not. I have tweeked a few recipes for better results over time. FUN!!!!!
Can this be done with freshly milled hard red wheat or soft white wheat? I grind my own.
I am eating milk bread from a Japanese market while watching this video. I had to drive farther than normal to get it. While driving from market I was thinking “I really need to learn how to make this bread at home.“
Both techniques have been used in German bread making for over a thousand years, too; they are called "Brühstück" (brew piece) or "Kochstück" (boil piece) and are exactly the same as the two Japanese techniques displayed here to incorparate extra moisture into the finished product. Different methods of shaping the bread are also common to achieve different textures in the bread.
Hooray for the weight measurements (0:54), not just a more precise way to measure, but easier to achieve, simply by adding an $11 device to the kitchen—and just as easily stymied by American guess-as-guess-can volumetric recipes. Dan Souza and Lan Lam have the most consistently practical and useful videos of all the ATK offerings.
VietNam makes bread better.
Thank you
Japanese bread is REVOLTING. It is nearly impossible to find any decent bread in Japan.
No recipe?! Foul on the play 🙁
i made this. sadly, it's the worst bread ever. you cant schmear anything on it. it will break apart instantly. it doesnt make good sammich bread as it flops over when you hold it and all your cold cuts and cheeses and condiments fall out. not sure what it's really good for.
I've been making shokupan-style dinner rolls the past few weeks. One thing you can (should) do is chill the yudane/tangzhong overnight. It allows it even more gelatinizing benefit with starch retrogradation. Since you're doing this you can also make a poolish pre-ferment to add even more complex flavor to the loaf, too.
這是中式麵食技法-燙麵-將麵粉燙熟。
常用於各種中式麵餅。
Stick with grilled cheese bruh. Stop trying to colonize our shokupan if you can’t pronounce it
The addition of butter to the dough is critical because it marks the end of gluten development. He’s locking in the texture with that move
Sorry but hot buttered bread is hard to beat…
And also for French Toast!!!
Great video! Suggestion: next time would love an asmr of Dan eating the brown sugar toast. Just at the end ya know? 😊