Comments on: How to Make the Best Japanese Shokupan Milk Bread https://iamafoodblog.com/how-to-make-the-best-japanese-shokupan-milk-bread/ Celebrating the awesomeness of food. Sat, 26 Apr 2025 16:42:26 +0000 hourly 1 https://wordpress.org/?v=5.7.12 By: Stephanie https://iamafoodblog.com/how-to-make-the-best-japanese-shokupan-milk-bread/#comment-471492 Sat, 26 Apr 2025 16:42:26 +0000 http://iamafoodblog.com/?p=31769#comment-471492 In reply to KC.

hi! the bread pan linked is the right size, it looks small, but it’s a cube, just like pictured

]]> By: KC https://iamafoodblog.com/how-to-make-the-best-japanese-shokupan-milk-bread/#comment-471237 Wed, 16 Apr 2025 20:14:06 +0000 http://iamafoodblog.com/?p=31769#comment-471237 Hi! The instructions say to use a 4.5″ Pullman tin that holds about 1lb of dough, but the link to the product is actually for a tin that holds 0.55lb of dough! I can’t seem to find a 1lb one anywhere.

]]> By: Lisa Tan https://iamafoodblog.com/how-to-make-the-best-japanese-shokupan-milk-bread/#comment-431616 Wed, 30 Nov 2022 07:54:04 +0000 http://iamafoodblog.com/?p=31769#comment-431616 5 stars
Exceptionally easy n consistent each bake if u follow e recipe closely.
I m using this recipe very frequently n added crushed 70 grams walnuts which is heavenly!

]]> By: Lisa Tan https://iamafoodblog.com/how-to-make-the-best-japanese-shokupan-milk-bread/#comment-429284 Tue, 18 Oct 2022 08:39:32 +0000 http://iamafoodblog.com/?p=31769#comment-429284 5 stars
This is now my recipe for weekly sandwich bread. Loved by the family, friends n colleagues

]]> By: Stephanie https://iamafoodblog.com/how-to-make-the-best-japanese-shokupan-milk-bread/#comment-420183 Fri, 06 May 2022 15:55:45 +0000 http://iamafoodblog.com/?p=31769#comment-420183 In reply to Amy.

to clarify, your pan is 8x 4.5 x 4?

]]> By: Amy https://iamafoodblog.com/how-to-make-the-best-japanese-shokupan-milk-bread/#comment-419854 Tue, 03 May 2022 20:48:08 +0000 http://iamafoodblog.com/?p=31769#comment-419854 If you’re using a 8×4.5×4 Pullman pan can I just double it or do I need to change everything differently…. Sorry first time and so far every time I have tried other recipes it comes out so dense or doesn’t fill the pan

]]> By: yuuto https://iamafoodblog.com/how-to-make-the-best-japanese-shokupan-milk-bread/#comment-418349 Sat, 09 Apr 2022 01:25:26 +0000 http://iamafoodblog.com/?p=31769#comment-418349 I like using the yudane the tanzhong is more of a Chinese thing. Although yudane and tanzhong both mean water roux in Japanese and Chinese respectively .

]]> By: Nafisah Ahmad https://iamafoodblog.com/how-to-make-the-best-japanese-shokupan-milk-bread/#comment-383928 Tue, 27 Jul 2021 23:42:45 +0000 http://iamafoodblog.com/?p=31769#comment-383928 In reply to Carla.

Has anyone tried tis bread? Is d amount of water stated enough? Tq..

]]> By: How To Make The Best Japanese Shokupan Milk Bread | Cleveland Foxers https://iamafoodblog.com/how-to-make-the-best-japanese-shokupan-milk-bread/#comment-383594 Fri, 23 Jul 2021 18:01:24 +0000 http://iamafoodblog.com/?p=31769#comment-383594 […] https://iamafoodblog.com/how-to-make-the-best-japanese-shokupan-milk-bread/ […]

]]> By: Stephanie https://iamafoodblog.com/how-to-make-the-best-japanese-shokupan-milk-bread/#comment-382710 Thu, 08 Jul 2021 18:06:46 +0000 http://iamafoodblog.com/?p=31769#comment-382710 In reply to Adedoyin.

hello, you can but it won’t have quite the same texture or flavor.

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