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【失敗なし!】米粉食パンの作り方|ふわふわに焼く基本レシピ

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🌍Authentic Japanese recipe from a Japan-based creator — ingredients and steps translated below
296K views👍 3.6K
えこころの米粉日和 “Gluten-free baking”

Recipe Information

Recipe Available
Video-Specific Recipe

Shokupan

Cultural Context

Shokupan, or Japanese milk bread, originated in Japan during the Meiji era as Western baking techniques were introduced. This soft, fluffy bread became a staple in Japanese households, often enjoyed as toast or in sandwiches. Its unique texture is achieved through a tangzhong method, where a portion of the flour is cooked with water to create a roux, enhancing moisture retention. Today, Shokupan is celebrated globally, inspiring variations and adaptations in many cuisines.

JapaneseJPother
90 min
medium
10 servings
Servings4
160g rice flour (パン用ミズホチカラ)
3g dry yeast
3g salt
10g sugar
130g water
2 teaspoons oil (as needed)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and can be cheaper in some regions.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness while brown sugar is often less expensive.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan substitute that binds ingredients.

1

Make the rice flour dough.

2

Let it rise for the first fermentation.

3

Let it rise for the second fermentation.

4

Bake the bread.

Cooking Techniques

mixingkneadingrisingbaking

Equipment Needed

18cm pound cake moldbowl

Spice Level:

🌶️🌶️🌶️

Dietary

gluten-freevegetarian

Allergens

glutendairyegg

Also Known As

Japanese Milk BreadShokupan Bread
Local Name: 食パン

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