Japanese Milk Bread Recipe | Yudane Method | Shokupan | Fluffy & Soft!

[@eugene5689]

Looks delicious! I was looking for a bread recipe specifically using yudane method

[@MyFormosaFood]

Thank you, the yudane method does make delicious bread 🍞😊

[@Salmakitchenz]

Wow wonderful

[@MyFormosaFood]

Thank you 😊

[@shirleybayliss7563]

Absolutely lovely bread thankyou.🙋‍♀️

[@MyFormosaFood]

I am glad you like it ❤️

[@ravishakathuria5666]

love the precision and perfection. thanku ❤

[@MyFormosaFood]

Thank you so much for your lovely words 😊

[@CCLG168]

I just made this milk bread! It’s superb soft and fluffy! Easy to make, just follow what she did and you gonna use a whole morning for doing this bread. Anyway it’s worth it! Far better than store brought bread. Just one question, can I substitute condense milk to honey?

[@MyFormosaFood]

Thank you so much! Really happy you enjoyed the bread. The condensed milk is to not only add sweetness but also lifts the milk flavour. You could always try changing it for honey, just experiment.

[@IAmSam1952]

how long can you keep the Yudane mix in the refrigerator? I made bread using this last week and it came out awesome!!! Thank you.

[@MyFormosaFood]

You can keep it in the fridge for 2 or 3 days. Glad your bread turned out so well ☺️

[@IAmSam1952]

@@MyFormosaFoodAwesome!!! Thank you for your quick reply!!!

[@KmKjh]

Estupendo quisisera preguntarte para realizar pan que metodo me recomiendas el thanzong o el yudane?

[@MyFormosaFood]

Yudane is simpler and quicker, while Tangzhong may produce slightly more tender bread. Both methods result in delicious, soft bread, so you can choose based on your convenience and desired texture.

[@KmKjh]

@MyFormosaFood muchas gracias por tu gran aporte

[@ruehlin123]

What kind of bread pan are you using? Carbon steel or alloy steel? I found them for sale online but have found conflicting reviews. Thanks and I can't wait to make this bread.

[@MyFormosaFood]

Hi the tin I use is this one amzn.to/3OPzEQt its carbon steel, I've tried other tins but this seems to be the best. Hope this helps.

[@carlynchoong4497]

Can i use all-purpose flour to replace bread flour/strong flour? Please advise, thank you.

[@MyFormosaFood]

Hi, the strong flour is used for the high protein content. The gluten will create a good texture. Using all purpose flour will create less gluten and the texture will be different.

[@D_Zoey]

Hi! What if I don't use condensed milk? Will it affect the bread or will it just be a plain bread ?

[@MyFormosaFood]

Hello 👋 I really recommend that you use condensed milk as it will give the bread a nice milk flavour. However you could use honey instead or sugar but the flavour will be different. Hope this helps.

[@fiendhappy6964]

niceee i love it . emm bread frould or strong flour ,where i cant this flour in the market? what is name? Just Bread Flour? or Strong flour

[@MyFormosaFood]

Thank you, glad you like it. You can use strong flour or bread flour. They are similar and you can buy them in a supermarket.

[@demetrioreyes9757]

"Hello. Should I subtract the amount of flour and water used in the Yudane method from the original recipe, or should I add it to the original recipe?

[@MyFormosaFood]

Hi, you can simply add it to the original recipe.

[@ednasalinas5568]

Can I substitute bread flour with regular all-purpose flour? Wondering if the result will be as nice as yours. It is hard to find bread flour in my area in Peru. Thx

[@MyFormosaFood]

Bread flour or strong flour contain higher levels of protein which help build the gluten. I think all purpose flour would give a different result.

[@pattysturick4926]

There are ways to add gluten to recipes flour, research on YT and see if you can find a way to make this happen.

[@susandoyon282]

what is the reason for the first step of refrigerating the flour and water ?

[@MyFormosaFood]

The first step is making the yudane which keeps the bread moist and soft

[@corniss]

Can I use active yeast? Does it have to be instant?

[@MyFormosaFood]

Yes you can, make sure to prepare the yeast first though 🙂

[@emila732]

Is it sweet condense milk ?

[@MyFormosaFood]

Yes, it is.

[@Unknown-hd8jz]

Mine was very sticky at first I had to add more flour is that fine?

[@MyFormosaFood]

You can if you are really struggling however it's better to just knead through the stickiness

[@Unknown-hd8jz]

@@MyFormosaFood okay! it turned out really good even with the extra flour but next time ill keep that in mind

[@張愛華-n2y]

❤

[@hellohazel11]

is it must use strong flour or can we use high protein flour too? i tried with high protein but didnt work 😂😂

[@MyFormosaFood]

Hi, typically strong flour has a higher protein value than regular flour. In what way didnt it work?

[@hellohazel11]

@MyFormosaFood the dough isn't smooth. 5min knead still very sticky even in 10min. or are we need more minute when we use high protein? then i tried resting 15min, n still sticky. upto 30min there's no the window glass.

[@MyFormosaFood]

Every type of flour absorbs water differently. It could be that your flour can’t absorb as much water. So, when you add water, don’t add it all at once. Instead, add it little by little to see how much your flour can take. Hope this helps.

[@hellohazel11]

@@MyFormosaFood tq, i'll try again. 🥰

[@eddiecheng4533]

Is there a substitute for the condensed milk?

[@MyFormosaFood]

You could try and use the measurement for condensed milk, but replace with half milk and half sugar.

[@CCLG168]

Can I replace condensed milk to honey ?

[@thecornercorner5246]

Is the condensd milk sweetened?

[@MyFormosaFood]

Yes, it is sweetened.

[@thecornercorner5246]

@@MyFormosaFood thx

[@jasperstarchannel302]

Hi, I tried you recipe and how come my loaf cannot achieve a square shape even after I proof it to 90% of my loaf pan

[@MyFormosaFood]

Sorry to hear about that, but it could many reasons here are a few: 1- Make sure you are using a Pullman loaf pan, this will keep the shape during cooking. 2- Ensure that the dough is kneaded well to develop enough gluten, which helps the bread hold its shape. 3- Overproofing or underproofing can affect the final shape. Try adjusting the proofing time slightly. etc. Hope this helps.

[@gj-yeh702]

請問使用哪個牌子的麵粉？

[@MyFormosaFood]

我是用Shipton mill.

[@gj-yeh702]

@@MyFormosaFood Thanks!

[@엘리사벳-x1t]

식빵틀 크기는 어떻게 되나요?

[@MyFormosaFood]

The Bread Baking Tin is 0.99LB, 450g dough capacity and the size: 21.1*12*11cm

[@엘리사벳-x1t]

@@MyFormosaFood 고마워요~ 식빵틀 어디 브랜드 제품인지 알려주실 수 있나요?

[@MyFormosaFood]

Hi, it is this: www.amazon.co.uk/gp/product/B089XXP81Z/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

[@clarewestwood5754]

My bread didn’t rise when proofing 😢

[@MyFormosaFood]

Oh no! Sorry to hear that, it could be any number of reasons. Such as: the yeast is too old, the temperature is too low, didn't leave it long enough or kneading wasn't done properly. Sorry I can't help much.

[@els-channel4059]

No eggs?

[@MyFormosaFood]

Yes, no eggs