IMG_7666when i saw this super white and fluffy shokupan (square white bread) on cookpad, i knew it’s gonna be another winner
truly, it was…. even the crust is white and i was lucky to have quickly taken a few shots because in less than 30 mins,
my hubby and coach wiped out the loaf
在cookpad 上看到这个超级白日式方土司时,我知道这个食谱一定又是一个吐司大赢家

Recipe adapted from Cookpad

Ingredients (makes a 450g loaf)

250g bread (strong flour)
50g cake flour
4g salt
30g unsalted butter
30g mizuame (sugar syrup) *if you don’t have this, you can use corn syrup. i used 20g corn syrup
40 degrees C milk ~ mizuame + milk = 235ml
4g instant dry yeast

IMG_7660食材 (可做一条450克吐司)
面包粉(高筋粉) 250克
蛋糕粉 50克
盐 4克
无言奶油 30克
水饴 30克 *没有的话,可用玉米糖浆。我用了20克玉米糖浆
40摄氏度的牛奶 ~ 水饴+牛奶 = 235毫升
干酵母 4克


IMG_7662– place all ingredients into bread machine and start program. allow it to go through first proofing

– after first proof, remove dough, punch dough down and divide into 3 equal portions. rest dough for 15 mins

– roll dough out, fold sides towards centre and swiss roll dough. place dough into greased pan and cover with cling wrap. allow to rise again for 45 to 60 mins (or till dough fills 80% of pan)

– when dough has risen to 70% of pan, preheat oven to 180 degrees C with a baking sheet inside. dust top of dough with bread flour and cover with lid

– place 4 layers of newspaper (* i used baking paper) on top of heated baking sheet and place bread pan on top of newspaper. lower oven temperature to 160 degrees and bake for 18 mins. after 18 mins, place a sheet of aluminium foil on top of pan, and lower temperature to 140 degrees C. bake for another 12 mins. total baking time should be 30 mins
用4层的报纸叠放在预热了的烤盘上 (*我用了烘焙纸),然后把面包烤盘送入烤箱(既是摆放在报纸上)。烤箱温度降至160摄氏度,烤180分钟后,在烤盘上盖上一张锡纸。再次降温至140摄氏度,烤12分钟。全程烘焙时间为30分钟

– after baking, remove lid and drop pan from a height of 15cm. this prevents the bread from collapsing. as the bread is very soft, this step is very important

Personal notes/温馨小贴士:

IMG_7665– after 30 mins of baking, the internal temperature of my bread was only 80 degrees C. so i continued to bake it for 15 mins @140 degrees C

IMG_7668nope, not my hubby… this is my coach/nutritionist… even he said this bread is super!
no 啦。。不是我家老小孩。。这是偶滴私教及营养师。。不爱吃面包的他都赞不决口
␟␏(ɲ˃ ˈ̫̮ ˂ɳ)␟␏ෆ

This post is linked to the event Little Thumbs Up (August 2014, Flour, organised by Zoe from Bake for Happy Kids and Mui Mui from my little favourite DIY, hosted by Diana from Domestic Goddess Wannabe 

little thumbs up

Pollution index: 78 (good)


(23) Comments

  • Ling yuen chin (August 14, 2014)


  • 0620 (August 14, 2014)


  • Mel (August 14, 2014)

    Oh I Like this bread because sometimes I dont like eating the crust bread. Hahaha…….yr last pic… quickly caption the pic saying nope he is not my husband else you will have to answer every reply to yr comment later…… way to go Vic…..hehehehe

  • Mimibakeryhouse, Charmaine (August 14, 2014)

    Lol..Your coach was really very serious about these yummy white bread!!!!

    And besides, I really love these super white fluffy bread… so tempting… ok…BOOKMARKED!!!

  • Tammy (August 14, 2014)

    The bread look really soft. I am curious as to what is the purpose of putting newspaper on the baking sheet. Would it not burn? Oh yes, I think you forgot to indicate that the oven is to be preheated to 180 deg C first (the english translation)

    • Victoria Bakes (August 14, 2014)

      Hi Tammy, thanks for picking that out. i hv updated the post.

      i believe the lining of baking sheet and newspaper (which i used baking paper for hygiene purposes) is to prevent browning of the loaf (remembering that the key to this loaf is being white). heating element for baking are at the bottom of the oven so i believe that\’s why the newspaper (to prevent over browning). if the blogger mentioned about newspaper, i believe that didn\’t burn her oven down so should be fine 🙂

      • Tammy (August 15, 2014)

        Hahaha, I don\’t mean burning down the oven, but more like the newspaper turning very brown. I know of people using wet towels to wrap cake tins to slow down cooking at the sides. Maybe I\’ll try that one day. Thank you very much for your lovely cooking.

  • 婉婉下午茶 (August 14, 2014)


  • Fion@轩宏妈 (August 14, 2014)


  • Cass (August 14, 2014)


  • Grace (August 14, 2014)


  • kitchen flavours (August 14, 2014)

    Hi Victoria,
    Such a lovely loaf of bread! And it looks really soft and fluffy!
    BTW, Zoe wanted to let you know that she has problem leaving comments on your posts. She has no idea why! Hopefully it will get sorted out soon!

  • mui (August 14, 2014)

    Hi Vic,
    I love love your white white fluffy loaf.
    I must try this soon.


  • Karen Mak (August 14, 2014)

    Ha ha … don\’t let him (coach) 抢镜头.. the star is the super white and fluffy shokupan ^-^!

  • May Law (August 15, 2014)

    怎么这个面包会这么的白呀, 是因为主人家也是白雪雪的吗? 呵呵
    幸好有你的提示, 否则这位凶恶的男士, 我真以为是你家的老小孩哦! 嘻嘻。。

  • lena (August 16, 2014)

    aiyo, why your coach looks so serious? ask him to smile a bit la! hahaha!

  • Diana Gale (August 17, 2014)

    Very interesting!! I have never seen such a white loaf before. Your coach looks so fierce. No wonder you are in such good shape. I see his face and I already wanna do 50 push ups. :S

  • esther (November 17, 2014)

    Hi…i would like to try this recipe but i have no bread machine… 🙁

    • Victoria Bakes (November 17, 2014)

      Hi esther, you can try hand kneading. it\’s still possible 🙂

      • esther (November 19, 2014)

        Thanks for replying..i will try once i get the ingredients.. 😊

  • Japanese White Bread Loaf (Shiroi Shokupan 白い食パン) | Baking Language (January 19, 2015)

    […] Here’s the link to Victoria’s post in her blog Baking into the Ether, “even the crust is white ~ japanese square white bread 就连面包皮都是白色的日式方土司” […]

  • Chloe (March 22, 2016)

    Hi Victoria. I don\’t have a bread maker. Can I use the ka mixer for this recipie. Is the dough very soft (difficult to handle) . or do it think hand kneading is better than ka mixer. Thanks so much. Love all your breads. Chloe

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Victoria Bakes – Baking into the Ether