Shokupan with Tangzhong
A soft, fluffy Japanese milk bread made with a cooked flour paste for extra moisture and a fine, tender crumb. Ideal for toast, sandwiches, or enjoying warm with butter.
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Servings: 1 | Prep: 40 min | Cook: 30 min | Total: 220 min
Tags: Japanese, baking, bread, milk bread, shokupan, soft crumb
Ingredients
- 300.0 g strong white bread flour (plus extra for dusting)
- 180.0 ml whole milk (divided between tangzhong and dough; lukewarm for dough)
- 25.0 g strong white bread flour (for the tangzhong paste)
- 30.0 g caster sugar
- 5.0 g fine sea salt
- 5.0 g instant dried yeast
- 1.0 large egg (about 50 g, room temperature)
- 30.0 g unsalted butter (softened)
- 15.0 ml double cream (optional, for brushing before baking)
- 5.0 g unsalted butter (optional, for brushing after baking)
Instructions
- Make the tangzhong by whisking 25 g flour with 125 ml milk in a small pan over low heat for 2 to 3 minutes, stirring constantly until it thickens to a smooth paste that leaves lines on the pan, then scrape it into a bowl and cool until just warm, about 10 to 15 minutes.
- Combine 300 g bread flour, sugar, salt, and yeast in a mixing bowl, keeping the salt and yeast on opposite sides at first, then add the cooled tangzhong, the remaining 55 ml lukewarm milk, and the egg, and mix for 2 to 3 minutes until a shaggy dough forms with no dry patches.
- Knead the dough on a low to medium speed or by hand for 8 to 10 minutes until it becomes smoother, then add the softened butter gradually and continue kneading for 6 to 8 minutes until the dough is very elastic, slightly tacky, and stretches into a thin windowpane without tearing easily.
- Shape the dough into a ball and leave it to prove in a lightly greased bowl at a warm room temperature for 60 to 90 minutes until doubled in size and puffy, with a slow spring back when gently pressed with a floured fingertip.
- Turn the dough out, press it down gently to deflate large air pockets, and divide it into 3 equal pieces, then shape each piece into a rough ball and let them rest for 15 minutes at room temperature, covered, until relaxed and easier to roll.
- Roll each piece into an oval, fold the short sides slightly inward, then roll up tightly into a log, pinching the seam lightly; place the 3 logs seam-side down in a greased loaf tin and leave to prove in a warm place for 45 to 60 minutes until the dough rises to about 1 to 2 cm above the rim and looks airy and jiggly.
- Brush the top lightly with cream if using, then bake in a preheated oven at 170°C for 28 to 32 minutes until the loaf is deeply golden brown, well risen, and sounds hollow when tapped, rotating once after 20 minutes if it colours unevenly.
- Turn the loaf out straight away and cool on a rack for at least 1 hour, then brush the top with a little butter while still warm if desired for a softer crust and richer finish before slicing.
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