Why Japanese MILK BREAD Stays Super Soft & Stays Fresh for Days! The apron

Learn how to make the softest, fluffiest Japanese Milk Bread (Shokupan) at home with this step-by-step recipe! Using the Yudane method, we’ll create a pillowy loaf with a golden crust that’s perfect for breakfast toast or sandwiches. This easy homemade bread recipe is packed with tips to achieve bakery-quality results every time. Perfect for beginners and bread lovers alike!‪@Theapron41‬ Subtitles Available in Multiple Languages! For a better experience, turn on subtitles (CC) in your preferred language. Love CHEESY GARLIC BREAD? There’s a new EASY garlic bread recipe video on the channel! Don’t miss out—check it out here:    • Extra Cheesy Garlic Bread! Forget Plain Ga...   ingredients:- For Yudane Bread flour-40 gm, 0.33 cups, 1.41oz Hot Milk -50 ml, 0.21 cup, 1.76 oz Bread flour- 300gm, 2.5 cup, 10.58 oz Sugar -35 gm, 0.17 cup, 1.23 oz Salt -3 gm, ½ tsp Luke warm Milk- 175 ml, 0.73 cup, 6.17 oz Sugar- 5 gm, 1 tsp, 0.18 oz Active dry Yeast – 4 gm, 1.3 tsp ( if you are using instant dry yeast-5 gm) Unsalted butter – 40 gm, 0.2 cup, 1.41 oz Method:- Step 1: Yudane Start with the Yudane method—the secret to soft, moist Shokupan. Mix 50 ml of hot milk with 40 grams of bread flour until it forms a smooth paste. Cover and chill in the fridge for 30 minutes while you prepare the other ingredients. Step 2: Activate the Yeast Activate 4 grams of active dry yeast in 175 ml of warm milk (35-40°C) with 1 teaspoon of sugar. Stir gently, cover, and let it sit until bubbly and foamy. If you’re using instant yeast, you can skip this step. Step 3: Combine Dry Ingredients Sift 300 grams of bread flour into a large bowl to aerate it, then mix in the remaining sugar and a pinch of salt. This ensures a light, fluffy texture in your Shokupan. Step 4: Combine and Knead Add the yeast mixture and chilled Yudane paste to the dry ingredients. Mix into a soft, slightly sticky dough, then transfer to a work surface. Knead for 3-4 minutes until it starts to come together. Step 5: Add Butter Incorporate 40 grams of soft, unsalted butter into the dough. It may look messy, but keep kneading—it will smooth out beautifully. Knead for about 15 minutes until the dough is soft, elastic, and ready for proofing. Step 6: First Rise Shape the dough into a ball, place it in a bowl, and cover. Let it rise for about an hour, or until doubled in size. If your kitchen is cool, proof it in the oven with just the light on. Step 7: Shape and Proof Divide the risen dough into three pieces, flatten each with a rolling pin, then roll tightly into cylinders. Place them seam-side down in a greased loaf pan, cover loosely, and let proof in a warm spot until doubled. Step 8: Baking Preheat your oven to 170˚C. Brush the dough with an egg wash (1 egg + 1 tablespoon milk) for a golden crust. Bake for 30 minutes. When done, you’ll have a beautifully soft, golden Shokupan ready to enjoy! Best tips:- 1-The Yudane method isn’t just an extra step—it’s the secret to the tender, moist crumb and extended freshness of Shokupan. Once you see and taste the difference, you’ll never skip this step again! 2-The Yudane adds moisture to the dough, so if your dough feels too wet after combining, add a small amount of flour , just enough to make it manageable, while keeping the dough slightly sticky. This balance ensures your bread stays moist and pillowy soft. A slightly sticky dough is perfectly normal. 3-Use the Windowpane Test: Stretch a small piece of dough between your fingers; if it stretches thin enough to let light through without tearing, it’s ready. 4-Rest If Needed: If the dough resists or feels too tight, let it rest for 5 minutes and then continue kneading. This allows the gluten to relax and makes kneading easier. 5-Proofing is where patience pays off. Proper proofing ensures the dough rises beautifully, giving you soft, airy bread. 6-Watch the Dough, Not the Clock: Timing can vary based on your kitchen environment. Look for the dough to double in size rather than relying solely on time. 7-Avoid Over-Proofing: If the dough rises too much, it can collapse during baking. 8-Cold proofing in the refrigerator overnight is an excellent way to develop deeper flavors in your dough, as the slower rise allows the yeast to work gradually, enhancing the taste. However, if you plan to cold proof, reduce the yeast quantity slightly to prevent over-fermentation during the extended proofing time. This ensures a perfectly balanced flavor and texture in your bread. more bread recipe:-    • Bread loaf - how to make easy homemade bre...      • Easy [ NO KNEAD ] Bread Recipe For Beginne...      • FRENCH BRIOCHE BREAD/ ultra soft, rich, bu...      • Fluffy And Delicious Bread Rolls: The Soft...   #bread #breadrecipe #japanesemilkbread #shokupan #homemadebread #easybread #softbread #fluffybread #asianfood #yeastbread #breadbaking #theapron #theapron41 @Theapron41