Monday, November 14, 2016

Japanese Shokupan Condensed Milk Sandwich Bread - Recipe One: So Cottony Soft!

I like to be out-front today telling everyone that I would highly recommend this Shokupan recipe! It is not just plain good. It is very very very very good...

My family and I love love love these breads. They are soft, chewy and delicious. I have to say that I will be happy baking these again, again and again!!!

If you like to bake your own sandwich bread at home, I reckon that you should bake this!!! Or will you?

Japanese shokupan sandwich soft bread condensed milk
Soft, chewy and bouncy Japanese Shokupan

Why is the bread so soft, chewy and delicious?

Honestly, I don't really know and I would like to know the answer too...

Interestingly, there is no milk used in this recipe and the milky taste in the bread comes primarily from the condensed milk and milk powder.

Back to question, why is the bread so delicious? Honestly, I can't help to think that it is the condensed milk that makes the difference.

I believe these are the magic ingredients that make the bread so delicious!

I love this recipe and have been baking these breads numerous times and every bake is always so lovely!

Actually, my first bake of these breads aren't as perfect as the ones in my first photo as I have over-loaded my pullman pans with too much dough and resulting the breads to have "flaps" of over flowing dough. Ai yai yai!!! Despite my mistake, I can see the potential of this recipe when I had my first bite of this bread. It is so soft, moist and bouncy!!! I knew it straight that I had discovered GOLD... LOL!!! Then, I baked this recipe again and had to bake them perfectly with the correct calculation.

Not a perfect bake but I have learned something valuable from here...
1) Ops!!! that I have over-loaded the bread pans. Wrong calculation!
2) The bread is really really really good and I have to bake it again.
Then, I made the right amount of dough to bake two 450g loaves.
They came out from the oven being perfectly square!!!
Yay!!!
Always so lovely... with nicely golden browned crust...
Japanese shokupan sandwich ultra soft bread condensed milk
... every slice of it even with its crust is so ultra drapery soft!!!

Want to see how I baked these very soft, chewy and delicious milky bread in my one-minute video? From the video, you can see that this dough can be very sticky to handle and so I wouldn't recommend kneading the dough by hand and you need to shape them on well-floured surfaces.


I'm happy to bake with this recipe again, again, again and again... Will you?


Here's the recipe that I have optimized from Cookpad.

Makes two 10 cm width x 20 cm length x 10 cm height or 450g loaves.
Note: To bake just one loaf of this bread, simply use half of this recipe.


435g water at room temperature, about 24°C
75g condensed milk
625g bread flour
55g caster sugar
30g milk powder
8g salt
8g (2 tsp) instant dry yeast
100g unsalted butter, softened at room temperature
extra butter or any cooking oil spray to grease the pans

extra flour for dusting and rolling

Place all the ingredients in a breadmaker according to the order of the above list. Use the dough setting to knead the dough until it is smooth and elastic and allow the dough to prove for 1 hr.

If breadmaker is not available, you can also mix and knead this dough using an electric mixer with a dough hook attachment. Using an electric mixer with low mixing speed, mix all dough ingredients (except butter) to form a dough first. Then, mix in the butter and keep kneading the dough at medium low speed until dough is smooth and elastic. Transfer dough into a large bowl and cover it with a cling wrap. Allow the dough to rise for 1 hr or until doubled in size.

As the dough can be quite sticky to handle, I wouldn't recommend kneading the dough by hand.

Grease the Pullman loaf pans with either butter or spraying oil.

To prepare for shaping, dust your hands, rolling pin and your work area with flour as the dough can be sticky to handle.

To shape, divide dough into two and further divide each half into 3 portions and shape each into balls. Allow them to rest at room temperature for about 10 mins.

Dust each portion of dough with a good amount of flour. Using a rolling pin, roll each portion into long and flat oval shape (about 20 cm) on a lightly floured surface. Pick one of the shorter sides and roll dough to form a Swiss roll shape. Repeat this step with the remaining portions of dough.

Place three of the shaped dough with their seams side down into the each prepared pan. Press the top of the dough lightly to form an even surface.

Cover the loaf partially with lid and allow it to prove for another 1 hr or until it has about 1-2 cm more to reach the maximum height of the loaf pans.

Place the lids onto the pans and bake in an oven preheated to 180°C for 30 mins. When the bread is baked, unmould the bread immediately. Transfer bread on a wire rack to cool it completely. Slice and serve.

Happy Baking
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26 comments:

  1. Hi Zoe, can I use fresh milk to replace water?

    ReplyDelete
    Replies
    1. Hi Marie,

      I wouldn't recommend using milk instead of water as it will make the dough even more stickier.

      Zoe

      Delete
  2. Hello Zoe. Noticed there is no egg involved in making this bread. Correct ?

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  3. Good day Zoe ! Love how your bread turns out. So neat.
    Enjoy your week ahead.
    Blessings, Kristy

    ReplyDelete
  4. The loaf looks really beautiful! Did you weigh even the liquid ingredients?

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    Replies
    1. Hi Raf,

      Yes. To be precise, I weighed all my ingredients :)

      Zoe

      Delete
  5. Hi, can I understand why is it necessary to roll the dough into long flat oval shape and shape them like swiss roll? Can we just bake the dough as it is? Thanks.

    ReplyDelete
    Replies
    1. Hi, You can try baking the bread with and without shaping to see the differences :) To me, I still prefer to roll and shape the bread dough in this way. It is the standard way of removing the gas bubbles formed by the yeast during proving and stretching and rolling while shaping it will help to make the bread with better smoother texture. Cheers!

      Zoe

      Delete
  6. So delicious and milky! Oh we do love our breads milky and a bit sweet!

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  7. Hello! If I half the recipe, do I also half the yeast?

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  8. Hi Zoe,

    Can I let it bake in the bread machine? Thanks

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    Replies
    1. Hi Kin Wong,

      I have try baking this bread with my bread maker before but after I published my post, I saw at Facebook that one person did that. It worked! And she likes the recipe.

      Zoe

      Delete
  9. Replies
    1. Hi Catherine,

      Yes. I have used my breadmaker to knead my dough.

      Zoe

      Delete
  10. Beautiful. It sounds and looks like my favourite Gardenia bread, Zoe. Huggable and soft. Thank you for the recipe. I probably wouldn't try it ..yet! I have too many things on my plate right now ... <--- haaa, get it? That's my lame joke.

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  11. Zoe, I love this type of soft Japanese bread. I used to but from bakery and it is rather pricey.

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  12. the bread looks so soft.perfect bread zoe

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  13. Thanks so so much for sharing this recipe. I love love love this bread. The texture is amazingly soft and light and fluffy. One of the best bread recipes I have ever made. Btw, I used bread machine to make this bread and it work out well. (No time to take it out and roll it into shapes last night). Just a little note for people who wants to make this bread with bread machine the whole way, you need to be really really careful when you tip the bread over after it finishes as it is ultra soft it deforms easily (like mine did) Nevertheless the taste won't let you down.

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    Replies
    1. Hi Cathy,

      Thanks so much too for your appreciative comment. I'm very happy to hear that you love this recipe :) Nice to know that this recipe works well too baking in bread machines.

      Zoe

      Delete
  14. Is it a must to cover the loaf when baking? I don't have anything to cover the tins and I'm afraid it won't result in soft fluffy bread...

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    Replies
    1. Hi Myra,

      You can bake your bread without any cover. Cover the bread loosely with a piece of foil if the top of the bread turn brown too quickly and make sure that you continue to bake the breads for 30 mins in total or until it is thoroughly baked. Cheers!

      Zoe

      Delete
  15. I had tried it with bread maker but it was too sticky to handle after 1hr rise in breadmaker. I think water content is too high .

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    Replies
    1. Hi, This recipe will make bread dough that is very sticky as you can see in my video but the bread will turn out to be super soft!

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