Japanese Milk Bread (Shokupan)
Servings 8
Ingredients
- Tangzhong: 2 tbsp bread flour 1/3 cup whole milk
- 2/3 cup whole milk
- 1/4 cup sugar
- 2 1/4 teaspoons yeast
- 2.5 cups bread flour
- 2 tbsp milk powder
- 1 large egg
- 1 teaspoon salt
- 1/4 cup softened unsalted butter
- Egg wash: 1 egg yolk 1 tablespoon milk
Instructions
- For the Tangzhong magic, mix 2 tbsp bread flour and 1/3 cup whole milk in a saucepan. Cook until it turns into a thick paste.
- In your stand mixer bowl, combine the hot tangzhong with milk. Add yeast, sugar, bread flour, milk powder, egg, and salt.
- Use the dough hook to stir and knead at medium-high speed for 5-7 minutes until it forms a sticky dough.
- Add softened butter and knead for another 5-7 minutes until it’s soft, smooth, and stretchy.
- Let it rise in a warm spot for 60-90 minutes until it doubles in size.
- Divide the dough into 3 portions, roll each into a ball, then flatten into a 9″ circle.
- Fold into thirds to create a rectangle, then roll it into a neat cylindrical roll.
- Place the rolls in a buttered loaf pan side by side.
- Brush generously with the egg wash and let it rise again for 30-45 minutes.
- Preheat the oven to 350F towards the end of the rise.
- Give it another coat of egg wash and bake for ~25-30 minutes until it’s a deep golden color.
- Let it cool in the pan for 15-20 minutes before gently removing.
- Serve immediately or wrap it in plastic for 3-4 days. You can always toast it up for that fresh flavor! Enjoy!