The Science of a Japanese Milk Bread: A Shokupan Recipe

Of the asian breads that have risen to fame, Shokupan must be a sure shoo-in for one of the most popular breads. Although it looks practically identical to regular white breads in shape, this Japanese milk bread stands apart by having an incredibly soft and fluffy texture that lasts for days. This is largely thanks to its popular derivative ingredient, Yudane, the gelatinized starch mixture that also adds a natural sweetness to the bread. When this Yudane is paired with the right composition of ingredients, we get a perfectly made loaf. That is exactly what we're going to do in this video, and naturally, we're using science to guide our way. From the proper making and use of Yudane, to the optimum amounts of milk, sugar, salt, and butter, we'll look into everything we need to know for the perfect loaf. Watch the video for more!
Loaf Pan
External Dimension 21x11x12 cm3
Internal Dimension 19.5x10x10.8 cm3
Ingredients:
Tangzhong
Bread Flour 60 g
Boiling Water 120 g
Final Dough
Bread Flour 240 g
Sugar (Sucrose) 18 g
Milk 50 g
Butter 15 g
Whole Egg 50 g
Salt 5 g
Instant Yeast (1/2 tsp) 1.8 g
Note on hydration calculation:
Water in Tangzhong 120 g
Water in Milk 0.87x50 = 43.5 g
Water in Whole Egg 0.74x 50 = 37 g
Water in butter 0.18x15 = 2.7 g
Total Liquid = 203.2 g
Total Flour = 300 g
Hydration = 100%*203.2/300 = 67.7%
#tangzhong #shokupan #milkbread #bread
References:
1. The Staling and Texture of Bread Made Using the Yudane Dough Method
Hiroaki Yamauchi et. al. Food Science and Technology Research.
doi.org/10.3136/fstr.20.1071
2. 湯種添加量與熟成條件對麵包品質之影響 柯玉文
3. Rheological Dough Properties as Affected by Organic Acids and Salt
A. Maher Galal et al. 1978.
4. The Taste of Bread, Raymond Calvel
5. Baking tests: Effect of sucrose and water on yeast gassing power
Pierre Gélinas | Carole McKinnon
6. Iuga, Mădălina et al. “Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties.” Foods (Basel, Switzerland) vol. 9,6 828. 24 Jun. 2020, doi:10.3390/foods9060828
7. Fats and Oils in Bakery Products Clyde E. Stauffer
8. Mann J, Schiedt B, Baumann A, Conde-Petit B, Vilgis TA. Effect of heat treatment on.wheat dough rheology and wheat protein solubility. Food Sci Technol Int. 2014;20(5):341-351. doi:10.1177/1082013213488381
9. Baking tests: Effect of sucrose and water on yeast gassing power
Pierre Gélinas | Carole McKinnon
10. The Effect of Gelatinized Starch on Baking Bread
Naito et al. 2005. doi.org/10.3136/fstr.11.194
Chapters
0:00 Opening
0:38 Shokupan
0:57 What makes it a Japanese milk bread?
1:16 Tangzhong/Yudane
2:45 Recipe Walkthrough
16:40 Ideal Recipe
17:16 Preparing Tangzhong/Yudane
18:09 Final Dough
20:58 Preshaping
22:55 Shaping

[@theMarkerChannel]

This is exactly what I need! Big thanks for all your work

[@grijalvafamily4991]

This recipe is absolutely fantastic! I've tried four other recipes, but this is definitely the best by far.

[@brucejohnson1264]

I have made this a few times now, and it has always turned out great. It does take quite a while to proof compared to regular white bread.

[@mercedesaschenbrenner9352]

Thank you! Finally, the science part AND recipe! ❤

[@IrfanMulla-lc4jh]

Just tried this. Turned out amazing. Enriched dough...quite soft and tastes great. Thank you

[@renee.2150]

Thank you soooo much!With your guiding I made my best shokupan ever!!!Thank you so much for it!!!!

[@vanessachrista]

I like how you include the science on your explaination of shokupan, thank you for sharing this.. ❤❤❤❤

[@adangarcia5417]

Great info and well explained, tank you so much ❤

[@cpainna]

I love that you use a spreadsheet.

[@CatbaronAle]

Beautiful science and research presentation. Extremely informative, thank you

[@NovitaListyani]

Our pleasure!

[@marcs7847]

ANOTHER Awesome video! Really glad I subscribed... I love food science! THANKS for all your hard work!

[@NovitaListyani]

Thank you too!

[@gerardquimbo]

I was just thinking of making shokupan, so serendipitous finding this video today!

[@NovitaListyani]

Welcome 😊

[@markgreer6585]

Another fantastic video! Professor Seraphine is consistently a great presenter and I truly appreciate her ability to concisely and fully explain the basis for her conclusions. For those unfamiliar, I encourage you to check out and support her channel. After searching for years and testing dozens of Shokupan recipes, the recipe she posted previously has been my absolute go-to, perfect, at least once a week recipe. I'm excited to try her new (researched and tested) no honey, no condensed milk recipe. Thanks Seraphine! I look forward to you future videos. [from Hawai`i]

[@NovitaListyani]

Thanks!

[@christophmueller846]

Great video! Just don’t understand how you arrive at Hydration of 203.7. Adding water and milk 120 + 50 is 170 and that is only 57% of flour. Where am si going wrong?

[@edmundtiou7492]

​@@christophmueller846eggs, about 73-75% of a whole egg is water, same with butter about X% of butter are water.

[@jayantjolly]

@@christophmueller846 Add 50 gms of eggs and you will get the 67.6 percent hydration.

[@michaelprozonic]

Since I come from an engineering background, you know I had to spreadsheet all of my dough recipes and mine is eerily similar to yours including sections for yudane, poolish and the main dough. I really appreciate your scientific explanations and research

[@NovitaListyani]

Thanks for sharing! I use spreadsheet too for the recipe :)

[@ishmagiff1]

Are you willing to share your spreadsheet??

[@MikiCab1]

More information than I will ever need for making bread. Thank you for your in-depth video on making bread. I am making this recipe while making the bread. Also thank you for making a recipe that is perfect for a one pound pan. Very good presentation skills. Update: Bread just came out of the oven and it looks great. Best Shokupan recipe yet. This is about the 4th recipe I have tried and seems to be the most successful as far as looks. Will be biting into it soon. Update: This is the recipe. Family just had it for dinner and they all agree this is the best Shokupan that I have made. Thank You so much for sharing this recipe and your very detailed video. Best tasting recipe for Japanese Milk Bread.

[@NovitaListyani]

Thanks for your feedback, I'm happy to hear that everyone liked the bread :)

[@ChappysTikiBar]

congrats on 100K 🎉

[@randomsh-t917]

Mind blowing 🤯

[@derikjbrandt]

Super!

[@martintide6938]

Love it, u inspired me to bake my own bread

[@NovitaListyani]

Glad to know that 🙏

[@princessgemz271]

❤ I love shokupan

[@moehinn]

thanks so much prof!

[@NovitaListyani]

Welcome!!

[@moehinn]

@@NovitaListyani I made it today and the dough was really wet and was struggling so I used the stand mixer for a little longer.. the resulting bread was a little dense on the inside. Any tips?

[@NovitaListyani]

Without knowing all the specifics, I am not so sure I can help you, but dense dough is usually the results of either one or combination of the following issues: 1. Over Kneading or under kneading Tangzhong bread dough has a higher tenacity but lower tolerance to over mixing/over kneading 2. Under or over fermentation Tangzhong dough also needs a longer final proofing 3. Flour You need to use bread flour, Tangzhong practically denatures the protein of the flour, so you end up with less protein in the final dough, which is why you need to use bread flour with a higher protein content to maintain the gas retention capabilities of your dough. 4. Lack of gassing power, this can be caused by expired yeast, or could be due to a cold or hot room temperature that causes the yeast to under ferment or over ferment, respectively. 5. Bad final shaping of the dough 6. Improper baking due to oven issue Those are some of the issues I can think of.

[@duskodozet4573]

Thanks. Sraphine, you changed my baking to miracles although it's just science. Perfect representation.

[@NovitaListyani]

Happy to help

[@panasousa]

Incrível! Receba os parabéns de uma padeira do Brasil. :)

[@NovitaListyani]

obrigado! Eu realmente gostei disso

[@zazalili7864]

Ca doit être délicieux , une pure gourmandise . Ca me donne faim😅 Merci pour ta vidéo 🤩👍

[@NovitaListyani]

C'est l'une des meilleures recettes de Shokupan, c'est en effet super délicieux :)

[@user-xr4sk5kb6y]

nice

[@edithharmer1326]

Educational! Great Tutorial! Thank you for sharing! Greetings from Kuala Lumpur, Malaysia 🌹🌹🌹 Edith, a appreciative Subcriber

[@NovitaListyani]

Thank you too!

[@DirtyDoughnur]

Best video on this platform. Unfortunately my proof time can take 3 hours. Not sure if my yeast was too low or it's cold where I'm at

[@joshuasorell8107]

Followed this an made the softest milk bread I've baked yet! Thank you! I am curious, with other breads in the past I've steamed the oven to get a better spring, but is that really necessary for this? And what contributes to a softer vs thicker crust? Thanks

[@michaelhuang2477]

In Yamauchi's article, they reported "the resultant starch swelling and gelatinization and protein denaturation in Yudane dough make the gluten networks of the bread dough thick and rough." So, theoretical if you make a 40% yudane bread (which is sweeter) , it will have poor crumb structure, but this can be overcome by adding more vital wheat gluten to the recipe.

[@NovitaListyani]

Thank you for your comment. Actually Naito et al, 2005 reported that the gluten fibrils of bread made with Yudane dough were thick and coarse compared to the control. Yamauchi et al quoted their finding. In many of our videos we mentioned their findings, for example: kzbin.info/www/bejne/Z4OZY4V3g6uaarMsi=FGhWnNz4e01KYE7r Adding vital wheat gluten addresses part of the problem, you still need to raise the hydration to its optimal level: We discussed this issue here kzbin.info/www/bejne/fnuZfYCnjNeNppo

[@jimkoss3318]

I made this! Did some things differently (wrong?). Started the tangzhong; life got in the way; it was in the refrigerator about a week. Mixed and kneaded by hand. It’s a little chilly here and I forgot about it; the first rise ended up about three hours. I didn’t have a one pound pan so I used a larger pan. The dough looked lonely in the pan. The second rise was about two hours. My final bread wasn’t as pretty as yours, but it tastes wonderful.

[@NovitaListyani]

Well, the taste is the most important part, isn't it :)

[@thesandwichfreak3780]

In an upcoming video can you explain the significance of autolyze in making a dough and its overall positive or negative effects on the breads baked?

[@watha2277]

Hi, can I use "whole grain" spelt flour to make both Yudane and dough? Is the protein in spelt flour too much for making Shokupan? Thank you for such a terrific work.

[@Hanashikro]

Instant subscribe. Thanks for the vid, will try to make it soon :) wish me luck!

[@NovitaListyani]

Best of luck!

[@Hanashikro]

Bread turned out great and did not stale the next day which is something new for me! Ended up mixing it for much longer and took ages to proof. It took me more than double the time compared to your instructions. Maybe cos my flour was 12.5% protein? And room temp was roughly 25c, I don't know. But other than that 👌👌. Will def try your other recipes, love the science you provide behind everything.

[@edmundtiou7492]

Very informative, I hope your future videos can include in raisin/fruit yeast as the sole leavener instead.

[@NovitaListyani]

About 3 years ago we made many videos using fruit yeast water, you may want to check them out. For example, here is a Milk Loaf Bread recipe made with Fruit Yeast Water kzbin.info/www/bejne/gGXPqpyAn8qYfpY

[@edmundtiou7492]

​@NovitaListyani oh I'm thinking of including yudane in a fruit yeast loaf.

[@NovitaListyani]

I see, will do that someday. Thanks for the suggestion.

[@limpanskok]

Made this recipe on the gram and following the explanation in the video, but the milk bread sags when it comes out of the oven, why? same result 3 times now totally frustrated. Grateful for a reply from someone with the same experience.

[@letsdancefish2081]

Saludos desde México 👋🏻 This is a great video and a really amazing bread. Thank you for the short video on how to scale down/up the recipe. May I ask what is that working surface you use for kneading bread, what is it made of, what are the measures?

[@NovitaListyani]

Thanks! The work surface we use is a custom-made wooden board with a glass table top.

[@letsdancefish2081]

@@NovitaListyani Thank you for answer me 🙂

[@RCT479]

Can u pls make a video on how to make a bread store longer in hot weather for days

[@smithysmith3854]

So if I’m doubling a recipe what precautions should be taken especially for cinnamon rolls?

[@onlyinparadise4613]

Thank you! Excellent explanation. Can you please link the Pullman loaf pan? 🙏

[@NovitaListyani]

You can easily find such a pullman pan online with the following measurement: 21x11x12 cm3

[@sarahchew3055]

Hi Seraphine, not sure if I missed out the info in your other shokupan vids, it seems ur recipe no longer includes egg?

[@zaheerm1118]

Please consider making a video with sponge and dough method together with yudane 20

[@cslavory]

Hi Seraphine, thanks for your amazing works here. I'd like to know, could we use sponge and dough method with yudane/tangzhong bread recipe?

[@NovitaListyani]

Of course you can use sponge and dough method, one way to do that is to lower the water used for tangzhong/yudane and also liquid milk, then use the liquid in making sponge or poolish.

[@cslavory]

@@NovitaListyani thank you 👍

[@johnp1992]

Hi Seraphine - I made this loaf on the weekend and it turned out superbly. What I tried right after - was to make such a bread - but with a more noticably "yeasty" flavour - like a sanwich bread that I found in the west indies (That bread may have also been a touch denser). I re-made a loaf - tweaked using your recent Tangzhong work and your Tangzhong/Poolish video from a while back ("Ultimate Basic Asian Bread With Tangzhong and Poolish") - I used 20% & 20%. The poolish did not add as much flavour as I thought would. What would you recomend to make the loaf more fragrant?

[@NovitaListyani]

You can raise the Tangzhong percentage to get that extra aroma and natural sweetness. Recently we have been baking bread with Tangzhong 35, working on a video, coming soon.

[@johnp1992]

@@NovitaListyani Tangzhong 35 sounds interesting…Looking forward to your next video - always so much to learn from your work. Thanks!

[@antonc81]

Thanks for this.. I’ve been trying to experiment with shokupan recipes for my son’s lunchbox with limited success.

[@NovitaListyani]

Glad to be of help 😊

[@antonc81]

@@NovitaListyani Is the adjustment for a different sized pan just a straight multiple of metric volume? (I ask as I bought a Japanese shokupan pan specifically for this purpose 😂).

[@NovitaListyani]

The recipe is based on weight, so from your Pullman pan, get the internal volume in ltr, and use this information here 4:15 to get the total dough required. Adjust the recipe using the baker's percentage, start by adjusting the the total flour you want to use, cross check the total dough after each adjustment.

[@antonc81]

@@NovitaListyani ah that makes sense! Thank you again 🙏🏼 😊

[@NovitaListyani]

here is a short video explaining this: kzbin.infob2P9UVxCce8

[@VeenBristow]

Does anyone have any suggestions as to how to do this recipe without a dough hook / stand mixer? I kneaded mine but its been two hours and has not doubled, so im afraid i over or under kneaded. Also what is the ideal room temp for the rises?

[@mignonfilm3850]

Thanks for the information about salt. I always felt too salty whenever I put 2% of salt.

[@NovitaListyani]

Any time!

[@anthonyalles1833]

Is there a recommended conversion ratio of water+milk powder for the liquid milk?

[@NovitaListyani]

You need to follow the instructions on the package of the specific brand you use.

[@SwampWater]

Great recipe, and thorough research. I don't have an oven that can turn on the elements individually, so it's kinda an all or nothing thing. Any recommendations on how long to cook, temperature, etc.? Cheers. 😊

[@NovitaListyani]

I'm not sure if I can give any solid advice as every oven is different, and you may have to experiment a bit to get things just right.

[@SwampWater]

@@NovitaListyani no worries! I tried using a cold pizza stone on the top rack to try absorb some heat, but the top of the bread ended up not rising fully. Back to the drawing board. 🥴

[@pachin253]

Bread is an essential part of every morning. I buy bread at supermarkets, but I'm in trouble because the price keeps going up.　Have a good Sunday🍞

[@NovitaListyani]

It seems like prices on wheat products are going up everywhere, nevertheless, have a beautiful Sunday 😎

[@pachin253]

@@NovitaListyani You too 🍞

[@christophmueller846]

I baked this in an approximately 12x12x12 cm aluminum loaf pan with lid on. Flavor and texture are great! However, all six sides after baking collapse inward. I guess, the gas volume inside the loafs contracts when cooling. My question is, can this be prevented? - Otherwise, great result! Will keep baking it!

[@NovitaListyani]

The causes can be many, it can be due to lack of ingredients or the hydration is way too high.

[@williams.7314]

Lady, geez this is in-depth. What's your CV?

[@smg8081]

Good video, Seraphine. I really appreciate a recipe that is backed by science. Tq for doing the research for us.😍 Just would like to check, in the ideal recipe shown in 16:41, how do you calculate the total hydration? Which ingredients you took to calculate that? Coz when I took water + egg + milk, it came to 220g, instead of 203.2g.

[@NovitaListyani]

Water in Tangzhong 120 g Water in Milk 0.87x50 = 43.5 g Water in Whole Egg 0.74x 50 = 37 g Water in butter 0.18x15 = 2.7 g

[@smg8081]

@@NovitaListyani Ahh I see...it came from the exact water content from each ingredient. Silly me...😅 Thanks so much for the reply!

[@user-te1mc9dc9v]

Thanks for your videos. I love how you explain the science behind bread making. I noticed that for some of your recipes, you use the "Milk Water Replacement." How can I use that ratio or percentage? Does that mean I can't easily substitute the same amount of milk for water as commonly thought?

[@NovitaListyani]

Glad you like them! To answer your question: The proper amount of milk for use in wheat bread was explained here: at 14:52 also from this video: kzbin.info/www/bejne/p4nLh6ubZql3jqcsi=u5LqrKYKU9cv4LUC&t=250 From the paper by Mădălina Iuga et al., 2020, we learned "Bread elasticity, chewiness, resilience, pores density and size were improved at replacement levels lower than 25%, while for the sensory characteristics of the specialty bread, high scores were obtained." All these are attributes we care about when we are making a shokupan, so we limit the milk water replacement to 25% as suggested, but in the case of crispy donuts, we didn't limit that because we were aiming for flavor and other factors, as we were making fried donuts, not a baked white bread.

[@zaheerm1118]

@@NovitaListyani Just to get further clarity, which milk replacement figure feeds the milk quantity of 50g? Is it 25% or 24.6%? if you can explain the workings would be appreciated

[@AA-xk6mi]

What should be the hydration if I use 100% whole wheat bread flour

[@jimkoss3318]

Another question please, I didn’t notice that you kneaded the dough. Was the kneading part of the mixing process? Any alternative processes? I don’t have a stand mixer. I have a hand mixer and a food processor.

[@NovitaListyani]

With a stand mixer, there's no difference in mixing and kneading. If you want to knead the dough by hand, it may take a bit longer depending on your strength, but the steps are the same.

[@jimkoss3318]

@@NovitaListyani Thank you. I hope I’m strong enough.

[@NovitaListyani]

:)

[@gllrsu8677]

Could you please share humidity percentage of your environment and the final internal temperature of the product? Thanks

[@NovitaListyani]

Our local humidity is generally above 80%, it's typically very high, and as for the final internal temperature, it should be around 90°C.

[@dailywwin]

Most Japanese milk bread recipes in English use the yudane or tangzhong method, so it may seem like that’s how you have to make shokupan. However, the classic traditional shokupan recipe used by bakeries and home bakers in Japan doesn’t use tangzhong.

[@jonodragon9920]

They don't?

[@user-fi2lk8eq4x]

In the video you included egg but at the very end your ratio ingredient grid was altered to remove the egg and i believe there was more butter included as well as more water for the yudane. Can you explain why? I'm currently using the version at the very end and its felt like a different process from the actual video.

[@NovitaListyani]

The recipe at the end is the alternative no eggs version, the process should be the same, just skip the addition of the eggs. Eggs contain fat, a slight increase in the amount of butter was meant to compensate for that, observe that, in both recipes, the the total fat content was around 6.1%.

[@user-fi2lk8eq4x]

@@NovitaListyani thank you! The bread ended up fantastic, just a little overcooked on my end bc of my oven but the end result still delicious! I was concerned how different it looked from the video, but trust the baking science! Thank you again for this video it was extremely educational and it definitely gave me more knowledge and confidence to bake more

[@jayantjolly]

Hi Seraphine Excellent video!! The best one on Shokupan making hands down!! I just have few questions: 1) How did you calculate that 2.1l of pan should have 550 gms of dough? I get the volume part but how did you convert it into grams for dough? 2) In my country it is very expensive to get strong bread flour so what we do over is add essential wheat gluten in AP flour to make it bread flour. Will that make inferior Shokupan as compared to using expensive bread flour? I have been making or rather trying to make Shokupan for past few days and hydration is always the issue. I have seen some videos with over 85 percent hydration and there flour handle just fine. My flour at 86% hydration turns into an alien blob running after me in my kitchen. Impossible to handle. This recipe has 67% hydration so I will try making Shokupan again. Hopefully the results will be better this time. Also I just learned from your video that Tangzhong requires more mixing but it also very easily breaks. I was kneading my dough and every time it splits I start to knead more because I thought something is wrong. This time I will simply knead it to the moment it looks like in your video and stop it right there. Thank you so much for this detailed educational video. This has been very helpful!! Hoping to get some answers from you on my questions whenever you get the time!!

[@NovitaListyani]

Thank you for your kind comment. To answer your questions: 1. We actually talk about this in the video starting here: kzbin.info/www/bejne/p5WyeaCaibmmaJY So, basically we did some experiments and came to the conclusion that the amount of dough for 21x11x12 cm3 (2.1 l) pan should be around 540-600 g which translated to 257 g/l to 286 g/l. We arrived at this number after taking into consideration the amount of loss due to evaporation during baking. 2. If done right, you shouldn't see that much difference between the two. What you need to pay attention to is tangzhong denatures most of the gluten in the flour, so you need to take that into account when you add the gluten.

[@6Eev]

@@NovitaListyani how do I calculate the correct amount i should use for my loaf pan? i want to scale your recipe for my loaf pan which is 22x11x9 cm^3 big

[@DjNarda]

I've been learning so much from your videos, thank you! I have a beginner's question. If our goal is to achieve fluffy bread, why do we roll out the dough after the final proof (before rolling up into the loaf pan)? Wouldn't that remove the bubbles we waited so long to get?

[@NovitaListyani]

Final proof as the name implied is the final fermentation period for the dough, after that the dough typically goes straight to the oven. So, there shouldn't be any degassing.

[@DjNarda]

@@NovitaListyaniSorry, I meant to refer to the previous 'double in size' proofing before rolling into the loaf tin. Wouldn't shaping it into the tin without rolling it result in more air in the loaf?

[@NovitaListyani]

It doesn't quite work like that. While leaving the dough alone would preserve the gas, it also would likely lead to overproofing with the time frame of this recipe, excessive gas in the dough can cause it to collapse in the oven. Degassing the dough at that step is also important because it allows us to get a finer and more uniform crumb, due to the further subdivision of the gas cells, preventing the dough from having just a few big gaping holes. At the same time, this step also allows us to basically redistribute the dough's nutrients and yeast. This ultimately allows the yeast to better access the nutrient, and continue fermentation. Adding to this is the extra benefit that comes from shaping the dough after it has been degassed, which is a stronger, better developed gluten structure.

[@DjNarda]

@@NovitaListyani Makes sense, thank you!

[@eugeniacoelho1826]

​@@NovitaListyani You're fantastic in your explanation. And why for sourdough bread we don't degass after bulk fermentation? I always wonder why

[@hu_b]

Does the increased maltose raise the glycemic index value for this bread?

[@NovitaListyani]

Shokupan, and most white bread for that matter, is considered to be a high glycemic load food.

[@hu_b]

@@NovitaListyani I was wondering if the the yudane method increased the glycemic index rating compared to the same bread done conventionally... for any bread really. For example, a whole grain sourdough. And in the case of sourdough, would a long, cold ferment in the refrigerator maybe reduce the added maltose?

[@abuali4062]

Hello. I hope you are doing well. I like the informations you give on bread a lot. Thank you. I am thinking of starting a cheese shop with a cheese sandwicherie "grilled cheese" at the side to help boost the revenue and i think shokupan bread is the way to go. May i ask you some questions about the process of making it in big quantities ?

[@arrywibisono6792]

i tried it, the taste is wonderful, but sorry it wasn't successful , the case was the proofing. I think on this method, dough is very hard to blow while baking like a baloon. I tried with two different ways, one was with shokupan pan close top, another rounding on usual flat tray. sorry i share my experince during baking with tangzhonf. If i use tangzhong 1:5 with 5% flour, the dough is very good to blow like a baloon while baking. so, stop 1-2 cm under the lid, it is still okay, can be full until top. thank you for sharing, i like this channel very much. ❤

[@NovitaListyani]

Pan size? Amount of total flour? Amount of milk? Hydration? Without these basic information, there's no way to tell what's going on there.

[@arrywibisono6792]

@@NovitaListyani okay sorry i didn't give the data. i used pan 12x12x30 cm with amount 1080gr splited to 4 parts 270gr. Flour 1kg with Hydration total 700gr, yudane 400gr, main dough 300gr. total fat 70gr or 7%

[@NovitaListyani]

Well, I try to make sense of your numbers, but they don't seem to be adding up.

[@arrywibisono6792]

@@NovitaListyani thanks miss novita

[@arrywibisono6792]

I found something cool, i toasted this shokupan, the construction of crumb was very strong while grilling. so the shape was still thick. comparing tangzhong 1:5 with 5% flour that I usual make, the thickness will be gone while grilling. the hot surface will damage the crumb.

[@enaid54]

When I make this bread the edges are very hard! Is there any way to fix that?

[@polosandoval]

Could be various things like the color of the pan, is it dark? Or the type of grease used for the pan.

[@jimkoss3318]

At 12:07 and in the description, you show a boiling water quantity of 120g. The recipe at 27:29 shows a quantity of 160g. This confuses me. Did you mention a change in the water quantity? I must have missed it. Would this have any effect on the recipe?

[@NovitaListyani]

The recipe at the end is an alternative one for Shokupan milk bread WITHOUT eggs. This video uses eggs, the recipe is provided all along the explanation on the amounts of the ingredients, a clearer view is here 16:45

[@jimkoss3318]

@@NovitaListyani Argh! I didn’t notice that. How foolish of me. Thank you!

[@christophmueller846]

Great video! I just don’t understand how you arrive at a hydration of 203.2 g (67.7%), when water an milk in the recipe only add up to 170g (56.7%). Where am I going wrong?

[@NovitaListyani]

Water in Tangzhong 120 g Water in Milk 0.87x50 = 43.5 g Water in Whole Egg 0.74x 50 = 37 g Water in butter 0.18x15 = 2.7 g

[@christophmueller846]

Great! Thank you for explaining!

[@VahnGem]

i use your recipe, but the dough got too sticky, is it because the high hydration? what should we know whether the dough under or over knead, under or over proof?

[@NovitaListyani]

At about 67%, this is actually not a high hydration bread dough, what happened could be due to a variety of reasons. Overkneading is a potential reason, but it does take a quite long while of mixing to achieve with a stand mixer and it should be quite obvious if you observe your dough. If it doesn't look smooth, and it can't pass the windowpane test, then it might be underkneaded. For the fermentation time, I'm assuming you mean bulk fermentation, and that could also be a possibility if your weather was very warm. If your dough was good before the fermentation and it became unmanageable after, then it's likely over-fermented. It could also be because of the kind of flour you're using, it might be less capable of absorbing water, leading to a stickier dough. Without knowing the exact specifics, it's hard to figure out the cause, but I would start with the factors above.

[@VahnGem]

I try use mixer for about 30 minutes but the dough still under kneaded ( doesn’t look smooth and can’t pass windowpane)

[@NovitaListyani]

30 minutes???? That's definitely over kneaded! Watch the video starting 19:12, overall kneading with stand mixer is about 11-12 minutes.

[@VahnGem]

@@NovitaListyani i’m using hand but for 30 min the dough still sticky

[@sergiominelli3526]

Can you appreciate the difference between the recipe with egg and w/o egg ( the last one un yor video ) ?

[@NovitaListyani]

Technically the inclusion of whole eggs in wheat flour dough recipes increase dough development time, dough stability, and dough strength upon further mixing. Their interactions with other ingredients also bring out many interesting emergent properties. We plan to do a more technical aspects of video on the inclusion of eggs in bread making.

[@yazed363]

my like made it thousand like oh yea

[@meversace]

Omg... My head hurts now. Lol.

[@NhatNguyen-xb8qs]

why u dont use poolish

[@senehepiyasa8068]

Great video. Thank you very much. What is the size of your loaf pan?

[@NovitaListyani]

You can read it in the description of the video, also included in the video at the top of recipe information. Loaf Pan External Dimension 21x11x12 cm3 Internal Dimension 19.5x10x10.8 cm3

[@watha2277]

When​ I​ mix​ 60g​ of​ flour​ and​ 120g​ of​ boiling water​ to​ make​ Yudane, the​ mixture is​ totally not​ as​ thick as​ in​ the​ vdo.​ I​ believe​ some​thing​ is​ wrong​ some​where.​

[@NovitaListyani]

Hmm, it's most likely that the water isn't hot enough or that your room temperature is very cold.

[@OrigamiSage]

I just ran into the exact same issue, It was in fact water not being hot enough. Can’t wait to make the rest tomorrrow 🤓

[@markmanning2921]

beautiful, articulate, intelligent, conservatively dressed... and can cook! :)

[@aussiedonna50]

Hi Seraphine I have been a subscriber to your channel for a long time now and everything I know has been learned from you. I didn’t know I enjoyed learning about food science until I came across your videos. I do have a problem I am hoping you can help me with please. The lidded bread tin I have is bigger than the one you use and I can’t convert any of your recipes to fit my tin. My tin measurements are: 32cm wide (measured on the outside at the base - it flares out slightly towards the top) 11cm high 12cm deep Could you please help me, I would love to bake your recipes to fit my tin. Thank you very much Kind regards Donna (Australia)

[@NovitaListyani]

Thanks for your support! We are going to post a short video soon to explain how to scale the dough up or down to fit a specific loaf pan.

[@NovitaListyani]

here is the video: kzbin.infob2P9UVxCce8

[@leslierozells4117]

is bread with yudane and poolish can be call diabetes ok

[@smartdevil1378]

I love you, 😗❤️ Will you marry me 💝😍

[@00marianusqui00]

"Pan" in Spanish is "pan". Maybe it comes fron Spanish and not the Portuguese "pao".

[@NovitaListyani]

ja.wikipedia.org/wiki/%E3%83%91%E3%83%B3

[@charleswong7502]

Sorry I fell asleep in the middle 😅

[@rudysaldivar4228]

Can’t wait to try this! I’ve been baking for 3 years and I’ve never heard of this technique. Is your into music mariachi?? Sounds like our Mexican music.

[@NovitaListyani]

Thanks for your comment! If you click on the description of the video, you should be able to find our the name of the composer and the title of the song, I believe it's of Mexican origin too.