How to Make Japanese Milk Bread (Shokupan 食パン) 🍞

How to Make Japanese Milk Bread (Shokupan 食パン) 🍞🥛 | Soft & Fluffy Homemade Recipe | Part 1 of Easter Trilogy 🐰

In today’s video, we’re making the iconic Japanese Milk Bread (Shokupan 食パン) from scratch! This incredibly soft and fluffy bread is a Japanese classic and a perfect base for our upcoming Easter trilogy recipes. 🍞✨

Japanese Milk Bread, or Shokupan (食パン), has become a beloved staple in Japanese baking, known for its soft, fluffy texture and hint of sweetness. 🍞 The Japanese have perfected this bread, creating an unbeatable pillowy texture that’s ideal for sandwiches, toast, or any recipe that calls for a touch of extra softness. 🥪✨ Follow along to make this delicious loaf at home, and bring a little taste of Japan to your kitchen! 🇯🇵✨"

Ingredients 📝:
Bread flour – 350g
Skim milk powder – 20g 🥛
Sugar – 20g 🍬
Salt – 7g 🧂
Honey – 10g 🍯
Unsalted butter – 25g, at room temperature 🧈
Water – 250ml 💧
Instant dried yeast – 7g 🍞

✨ This Japanese Milk Bread is soft, fluffy, and perfect for enjoying with family! Whether it’s for breakfast or as a base for delicious recipes, Shokupan is sure to be a hit. Stay tuned for the next part of our trilogy, where we’ll be making Hong Kong-style French toast using this lovely bread!