Japanese Pullman Milk Sandwich Bread w/ Yudane/Tangzhong (Yudane Milk Shokupan) 湯種ミルク食パン 2斤

Yudane/Tangzhong method uses dough made by mixing boiling water and flour. I used 20% of flour in the recipe to make yudane today. The advantags of yudane method are that it gives you the softest interior, and the softness lasts longer due to the high water content. The disadvantages are that you will need an extra step and time, and the dough can be very sticky to work with. Explore different shokupan recipes and methods to find the perfect one for you!
今日はいつもの食パンレシピに湯種を使ってみました。湯種を使うと、水分が多いのでモチっとした食感になり、柔らかさが長持ちします。ちょっと手間がかかりますが、湯種は冷蔵庫で2、3日は大丈夫です。
ストレート方で焼く食パンの動画はこちら:
The link for my straight method shokupan video:
• Japanese Pullman Sandw...
中種法で焼く食パンの動画はこちら
The link for my nakadane method shokupan video:
• Japanese Pullman Sandw...
韓国の強力粉を使って食パンを焼く動画もどうぞ
The link for my shokupan with Korean bread flour:
• Japanese Pullman Sandw...
湯種バターロールの動画はこちら
The link for my Japanese butter rolls using the Yudane/Tangzhong dough:
• Japanese Butter Rolls ...
材料：2斤 12x12x24cm
＊＊＊湯種＊＊＊
強力粉 100g (20%)
熱湯 120g (24%)
＊＊＊生地＊＊＊
上記の湯種 全量
強力粉 400g (80%)
インスタントイースト 赤サフ 5.2g (1.04%)
砂糖 30g (6%)
塩 9g (1.8%)
スキムミルク 10g (2%)
全卵 50g (10%)
全乳 130g (26%)
水 130g (26%)
バター 25g (5%)
生地総量　1009.2g （201.84%)
型比容積　3.42
210°Cで35分
Ingredients: 12x12x24cm
**Yudane**
Bread Flour 100g (20%)
Boiling Water 120g (24%)
**Dough**
Yudane Above all
Bread Flour King Arthur 400g (80%)
Instant Yeast Saf Red 5.2g (1.04%)
Sugar 30g (6%)
Salt 9g (1.8%)
Skim Milk 10g (2%)
Egg 50g (10%)
Whole Milk 130g (26%)
Water 130g (26%)
Butter 25g (5%)
410°F/210°C for 35 minutes
Total dough 1009.2g (201.84%)
Dough to mold volume ratio 3.42
#japanesebread #japaneserecipe #アメリカ生活

[@giadaarte]

Very correct recipe and good prodack. Thank you🌸

[@lientran6855]

This is one of the most professional bread making video ive ever seen! Thank you for the recipe, i’ll give it a try

[@ranae0bear]

My go to chicken curry recipe! Tastes better than the restaurants near me! Thank you for sharing :)

[@texclydes]

beautiful color on your bake. Now I want a bread brander too :P

[@飯ばばあ]

You can find them on Amazon!

[@ianalin1129]

This bread is amazing! I’ve already made it twice! Thank you so much ❤️❤️

[@飯ばばあ]

Great to hear! Thank you!

[@phuongvo2502]

Hi, thank you for this detailed recipe and instructions! I want to try this Yudane method and after calculating all the ingredients, my total dough is 648gr. What's the ideal temperature and time for baking this? Is it still 210C in 35 mins? Thank you so much in advance ❤️

[@飯ばばあ]

210C for 25~30 mins would be ideal for 650g dough!

[@shiellylierience7528]

Nice ! I tried to bake using the straight method. However, mine does not come out rectangle even with the lid. It still shape like mountain and doesnt reached the lid. Do u have any tips? My 2nd proofing was already high about 2cm below the top pan. Thank youu

[@飯ばばあ]

1: You can wait a little longer with the lid on, and peek by sliding the lid a little to see how high it reached. If I know the recipe and method that I am using doesn’t rise much in oven, I will wait until the dough touch the lid. 2: Give the dough bigger stretch when you punch in the middle of first bulk fermentation. 3: The dough may needs longer bulk fermentation - see it by the volume 4: Maybe more kneading 5: You can increase the dough amount Let me know how it turned out!

[@shiellylierience7528]

飯ばばあ arigatou for your reply , very details and give me some more insights. Excited to try again. Thank you v much!

[@elisaastorino]

Buongiorno, se volessi fare questo meraviglioso pane, con doppie quantità, lo yudane deve essere il doppio? Grazie se mi rispondi!

[@飯ばばあ]

Buongiorno! If you wanted to make two loafs (doubling the recipe), yudane must be doubled too.

[@elisaastorino]

​@@飯ばばあ grazie per la tua risposta❣️❣️❣️ho fatto l iscrizione al tuo canale.. Se x favore metti sempre la traduzione della tua lingua! Saluti dall Italia!

[@StellaSlight]

Hi, Thanks for the recipe!!! Since my mold has smaller dimension, I converted the amount of ingredients using baker's percent. But do I have to adjust the baking time as well ?

[@飯ばばあ]

Yes you should adjust the baking time. Total flour amount: 250g - 25 minutes 350g - 30 minutes 500g - 35 minutes This is how I adjust the baking time. It’s a good idea to take a peek at the crust color by sliding the lid 5 minutes before taking the shokupan out of the oven!

[@StellaSlight]

@@飯ばばあ: oh thank you so much for the tips and the baking times. Just for your information, I tried the recipe yesterday and it was so good my family thought I bought the bread at a bakery (and I am French so you know the standards for bread here is very high 😂). So thank you so much for the recipe ❤️

[@zisss_qisha]

If i dont want to use egg is it ok? Or i need to add more water?

[@飯ばばあ]

You can skip using an egg and increase the water by 30~40g. Add the water slowly. Good luck!!

[@smt5478]

This is exactly the type of bread I am looking for How much minimum time required for Yudane? Can i keep few hrs inside refrigerator and start bake the bread thank you.

[@飯ばばあ]

I think you can do that if you are in a hurry. You can also store the Yudane in the fridge for a couple of days. But no freezer! Make sure to cool a warm Yudane down before you wrap in plastic to avoid any mold forming. The well hydrated & rested Yudane adds sweetness to the finished bread 🍞 Good luck!

[@roderickkar]

Thank you for posting this recipe. Your bread looks fluffy and delicious. I have just prepared the yudane and put it into the fridge. Looking forward to baking the bread tomorrow. But I don’t have skim milk powder. Is it ok to leave it out or is there a substitute? like additional milk instead?

[@飯ばばあ]

You can add more milk and decrease the water by the same amount. Skim milk gives you the golden brown crust, and it’s a key ingredient for shokupan. Try it next time!

[@roderickkar]

@@飯ばばあ thx for the explanation!

[@roderickkar]

@@飯ばばあ Hi! I ended up using skim milk powder and have since made this bread twice! My wife loves it and wants to eat it everyday! Thank you! I am a baking beginner and I am just wondering if it’s possible to put the dough inside fridge (i.e. prepared up to the point before putting the dough inside the pan to rest for the final 50 minutes) to store before baking. Because my wife wants to eat the bread as breakfast but I took close to 5 hours to make the bread in my last two attempts.

[@飯ばばあ]

I am so glad to hear that! You can ferment the dough in the fridge after kneading, like in the same manner as brioche dough (kzbin.info/www/bejne/hZKoaYyGmc2BiaM), just skip freezer part. I haven’t tried to bulk ferment shokupan dough overnight in the fridge, and I am not even sure if it is proper method when you use Yudane dough… If you want to divide the work in two days, here is how you can do, however, the final rise still may take like 2, 3 hours because the dough balls are relatively big. Knead the dough Let it rise for 30 minutes Cover and transfer the dough to the fridge Next day, divide the cold dough, round them, and let it rest for 30 mins Flatten to degas, shape and final rise, and bake Good luck!

[@roderickkar]

@@飯ばばあ Thank you so much for the detailed explanation! I will give it a try and let you know the result! Thanks!!!

[@Seribupelukan]

Wow

[@飯ばばあ]

Thank you!

[@Andinel]

I’ve been trying to crack the code on shokupan for months! My pan is 12.2cm x 12.2cm x 32.6 cm so how should I scale the recipe?

[@飯ばばあ]

First calculate the following: W: The volume of the mold in the recipe: 3456ml X: Total volume dough weight in the recipe: 1009.2g Y: The volume of your mold: 12.2x12.2x32.6=4852.184 Z: Total bakers % in the recipe: 201.84%, which is roughly 2.02 Ratio of dough to mold W/X=3.42 3456/1009.2=3.42 Total dough weight of your recipe Y/3.42=1418.77 4852.18/3.42=1418.77 Flour amount of your recipe 1418.77/Z=702.36 1418.77/2.02=702.36 You will need 700g of flour for your mold. Now you can calculate other ingredients with bakers %.

[@tallglassofh2o931]

what exactly is skim milk powder? do you have a link where I can buy it?

[@飯ばばあ]

www.amazon.com/Saco-Drink-Instant-Low-Fat-Packaging/dp/B085JMTQV9/ref=sr_1_17?dchild=1&keywords=skim+milk+powder+Saco&qid=1633280032&sr=8-17 This is the brand that I happened to find at my local store. Non fat dry milk powder also works.

[@oliviateo2770]

Hi, my pan size is 19.5cm x 10.5cm x 11cm and mine didn't turn out rectangle. What could i have done wrong? The 2nd proof was about 1cm before the top before baking. Thanks.

[@飯ばばあ]

According to your description, your mold volume is 2252ml. The mold that I used in the video is 3456ml (12x12x24cm). For your mold try this recipe: ***Yudane*** Bread Flour 66g Boiling Water 79.2g ***Shokupan*** Bread Flour 264g Yeast 3.4g Sugar 20g Salt 6g Skim Milk 6.6g Egg 33g Milk 85g Water 85g Butter 16.5g

[@oliviateo2770]

@@飯ばばあ Thank you for your advice, I will try again.

[@oliviateo2770]

@@飯ばばあ hi, just tried. Its better this time but only the center ball turned out flat. The left and the right dough still mountain top. Maybe next round i should only shape into 2 roll instead of 3?

[@飯ばばあ]

Two balls would fit better, I think. To achieve the square top, after closing the lid, give it another 15 mins or so until the dough touches the lid. Or more kneading time may help after adding Yudane, since Yudane dough doesn’t have gluten because boiling water kills it.

[@oliviateo2770]

@@飯ばばあ Noted, will try again, thanks much!