sleepingkitchen

No-Stand Mixer Shokupan (Japanese Milk Bread) Ingredients Yudane 25g bread flour (3 tbsp) 50g boiling water (3 tbsp + 1 tsp) Dough 3600g bread flour (2¾ cups) 15g milk powder (2 tbsp) 30g sugar (2 tbsp) 10g honey (½ tbsp) 8g salt (1¼ tsp) 4g yeast (1¼ tsp) 235g whole milk (¾ cup + 3 tbsp) 40g butter, softened (3 tbsp) Instructions 1. Make Yudane Add boiling water to flour Mix until it forms a thick paste Cover and let it cool before using 2. Mix the Dough In a large bowl, whisk together: bread flour milk powder sugar salt yeast (This ensures even distribution) Add: milk honey yudane Mix until no dry flour remains Dough will be wet and sticky — that’s normal Cover and rest for 30 minutes 3. Develop the Dough (Slap & Fold) After resting, the dough will be less sticky Divide (not cutting) the dough into 3 parts For each part: Lift from the center Slap the lower part onto the counter Fold the top over Repeat from the other side Continue until the dough becomes smoother 4. Add Butter Add softened butter in 3 batches After each addition: Dough will become sticky again Keep doing slap & fold until smooth 5. Check Gluten (Windowpane Test) Stretch a small piece of dough If it becomes thin enough for light to pass through without tearing → kneading is done 6. First Proof Cover and let rise at room temperature until doubled in size (~2 hours) 7. Chill Refrigerate the dough for 30 minutes (This makes shaping easier) 8. Shape Grease loaf pan with butter Lightly flour your surface Divide dough into 2 equal pieces Shape and place into pan 9. Second Proof Cover with lid Let rise at room temperature Proof is done when dough rises near the top 10. Bake Bake at 400°F (200°C) for 35 minutes (with lid on) 11. Cool Rest in pan for 30 minutes Then transfer to rack and cool another 15 minutes #easyrecipe #japanesefood #tiktokfood #nokneadbread