Japanese Milk Bread Shokupan

How to Make Japanese Milk Bread Shokupan

1. 1

   Step 1: Make the tangzhong (milk roux)

   Measure out 30 g (about 3 tablespoons) of the total bread flour and 150 ml of the total milk for the tangzhong. Whisk the two together in a small saucepan over medium heat until thickened and glossy, about 2–3 minutes; remove from heat and cool to lukewarm (about 25–30 minutes).
   
2. 2

   Step 2: Combine dry ingredients and build the dough

   In the bowl of a stand mixer, combine the remaining bread flour (subtract the 30 g used in the tangzhong), instant yeast, sugar and salt. Add the lukewarm tangzhong, the remaining milk, and the beaten egg, then mix on low with the dough hook until a shaggy dough forms, about 2–3 minutes.

   For this step

   • 2 tspInstant yeast
   • 3 tbspGranulated sugar
   • 1 tspFine sea salt
   • 1 largeLarge egg (for dough)
   
3. 3

   Step 3: Knead and incorporate butter

   Continue kneading on medium speed for 6–8 minutes until the dough starts to smooth; add the softened butter in pieces and knead until fully incorporated and the dough is smooth and elastic with a good windowpane, about 8–10 more minutes total by machine (longer by hand).

   For this step

   • 3 tbspUnsalted butter, softened
   
4. 4

   Step 4: First rise (bulk fermentation)

   Transfer dough to a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm spot until doubled in volume, about 60–90 minutes depending on temperature. Gently deflate the dough after it has doubled.
   
5. 5

   Step 5: Shape, proof in loaf pan, and brush

   Divide the dough into three equal pieces (for a 9x5-inch or Pullman-style pan) and shape each into smooth cylinders; place them seam-side down in a greased loaf pan. Cover and proof until the dough reaches roughly 80–90% of the pan height, 45–60 minutes. Brush the top lightly with 1 tablespoon milk just before baking for a soft sheen.

   For this step

   • 1 tbspMilk (for brushing before bake)
   
6. 6

   Step 6: Bake and cool

   Preheat oven to 350°F (175°C). Bake the loaf for 30–35 minutes until deep golden brown and an instant-read thermometer in the center reads about 190°F (88°C). Remove from pan and cool on a wire rack at least 1 hour before slicing to set the crumb.
   

1. Measure out 30 g (about 3 tablespoons) of the total bread flour and 150 ml of the total milk for the tangzhong. Whisk the two together in a small saucepan over medium heat until thickened and glossy, about 2–3 minutes; remove from heat and cool to lukewarm (about 25–30 minutes).
2. In the bowl of a stand mixer, combine the remaining bread flour (subtract the 30 g used in the tangzhong), instant yeast, sugar and salt. Add the lukewarm tangzhong, the remaining milk, and the beaten egg, then mix on low with the dough hook until a shaggy dough forms, about 2–3 minutes.
3. Continue kneading on medium speed for 6–8 minutes until the dough starts to smooth; add the softened butter in pieces and knead until fully incorporated and the dough is smooth and elastic with a good windowpane, about 8–10 more minutes total by machine (longer by hand).
4. Transfer dough to a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm spot until doubled in volume, about 60–90 minutes depending on temperature. Gently deflate the dough after it has doubled.
5. Divide the dough into three equal pieces (for a 9x5-inch or Pullman-style pan) and shape each into smooth cylinders; place them seam-side down in a greased loaf pan. Cover and proof until the dough reaches roughly 80–90% of the pan height, 45–60 minutes. Brush the top lightly with 1 tablespoon milk just before baking for a soft sheen.
6. Preheat oven to 350°F (175°C). Bake the loaf for 30–35 minutes until deep golden brown and an instant-read thermometer in the center reads about 190°F (88°C). Remove from pan and cool on a wire rack at least 1 hour before slicing to set the crumb.