This Yogurt Bread Created by a Chef in Osaka Sells Out Fast
Find out where to get it-and why it's so popular.
Have you ever heard of Yogurupan using yogurt? Yogurupan bread made at the popular bakery Pankobo Fournier in Izumi City is currently trending. In this article, we will show you what makes the hybrid Yogurupan bread that combines exceptional taste and nutritional value extremely popular in Japan.
3-11-24 Nozomino, Izumi City, Osaka
Open from 6 a.m. and close as soon as the product is sold out, daily except Thursdays and Sundays
How to get there: It is a 15-minute walk from Izumi Chuo Station
Yogurupan bread made by Chef Sakata of Pankobo Fournier (¥360 each)
Three reasons why making bread with yogurt is a good thing
Many nutrients and yeast found in yogurt are great for making bread! Let's check the points that complement the taste and nutritional balance.
1. The bread is moist even after two days.
Yogurt is the secret to why the bread is tender and moist longer.
Lactic acid bacteria soften the protein contained in the wheat and maintain a soft texture. Because the antiseptic effect is strong due to the power of acetic acid, the bread can be kept at room temperature for a few days, and then stored in a freezer for about two days.
2. It is good for recovery of physical fitness and high blood pressure prevention.
Yogurt also helps to improve gut health, which is always a plus.
Yogurt is a treasure trove of nutrients such as protein, lipids, and vitamins. Lactic acid bacteria have the function of adjusting the intestinal environment. It also helps break down proteins, making it ideal for a meal when digestion is weak.
3. It tastes great with anything because of its clean and simple flavor.
At first, just taste on its own. Then taste it with plenty of yogurt.
Because it keeps the flavor of wheat, you can enjoy it as is or toasted. Add a refreshing sourness by putting plenty of yogurt on the bread as recommended by Chef Sakata himself.
We asked Chef Sakata to share his thoughts and passion about Yogurupan. Here’s what he had to say.
1. He makes healthy bread with yogurt and wheat.
Based on his experience making white bread, he developed Yogurupan. The lactic acid bacteria in yogurt softens the protein and results in a moist texture in the finished bread.
In addition, he believes that lactic acid bacteria contained in yogurt can help with health and beauty concerns. Just by eating yogurt bread, you can condition your intestinal environment and help calcium absorption by its lactose content. Now that’s what we call healthy eating.
2. It’s a good opportunity to teach kids about what goes into their food with the nutritious Yogurupan bread.
Because yogurt lactic acid bacteria promote yeast growth, it reduces the time needed to make the dough rise. Chef Sakata also recommends to try preparing yogurt bread with your child. If you add dried fruits and nuts, you can supplement the dietary fiber while discovering the joy in making a meal together.
One of the good things about bread is that it is easy to eat without cooking. Even on a busy morning, a delicious and nutritious Yogurupan will nourish your energy for the whole day. He says he is glad when we talk about health coming from the food we eat because a balanced diet leads to a healthy body.
Here’s an easy Yogurupan recipe you can try making
With the power of yogurt lactic acid bacteria, the time for letting the dough rise can be shortened. This makes it easier for bread-making beginners. Chef Sakata taught us an easy recipe.
Scroll down for the materials and preparation.
Ingredients (for 1 serving)
Yogurt (unsweetened) 80g
Instant Yeast (3g)
Rye Flour (50g)
Strong Flour (150g)
☑ Sieve mixture B.
☑ Preheat pan in the oven at 250°C
Add A to the bowl and mix, and add yogurt to the bowl and mix. Then add B to the bowl and mix well until moistened.
Take 150g of dough, add C, mix and leave for 20 minutes.
Hold the remaining 50g with your palm and spread it, repeat the tri-fold twice and leave it for 40 minutes.
Make the dough of 150g conical. Wrap it in 50g stretched with a rolling pin and ferment for about 30 minutes.
Sprinkle rye flour on the surface of the dough and make a cut. Put in a heat-resistant pan, cover, and bake in the oven for 20 minutes. Open the lid and bake for another 10 minutes!
Using wheat uniquely blended with the precious Hokkaido Kushiro made Hokkaido 4.0, Canada, North America, France, Germany, and others and fermenting long time with homemade yeast are the bakery’s specialties.
A wide variety of bread is available such as French bread, white bread, sandwiches, and others.
The red tent marked Fournier is the landmark of the shop
Go to Fournier and check out the popular Yogurupan that sells out fast. And let us know how you enjoy your Yogurupan at home.
Provided by Japan Walker™, Walkerplus™, and Kansai Walker™ (24 September 2019)