Shokupan (Japanese Milk Bread)
Equipment
Ingredients
Tangzhong
bread flour
25 g
whole milk
125 ml
tap water
125 ml
Dough
bread flour
350 g
cane sugar
25 g
instant yeast
7 g
kosher salt
8 g
egg
1 piece
whole milk
140 ml
tangzhong
275 g
unsalted butter
30 g
Instructions
Prepare tangzhong
Cook the flour-water-milk mixture until it thickens into a paste
Cool tangzhong
Let the tangzhong cool to room temperature before using in dough
Mix dry ingredients
Combine bread flour, sugar, instant yeast, and kosher salt in a large bowl
Add wet ingredients
Add egg, milk, cooled tangzhong, and butter to the dry ingredients
Knead the dough
Knead the dough until it becomes smooth and elastic
First rise
Let the dough rise until doubled in size
Divide and shape
Divide dough into four equal pieces and shape each into a ball
Second rise
Place shaped dough in loaf pan and let rise until doubled
Bake the bread
Bake until the loaf is golden brown and sounds hollow when tapped
Cool completely
Remove from pan and cool on wire rack before slicing
Original recipe
Storage
Store in airtight container at room temperature for up to 3 days
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