Shokupan (Japanese Milk Bread) by @millsandbuns

55 min
Hard

1 serving

🌾

350 g

Flour

💧

60 ml

Water

🥛

100 ml

Milk

🫧

6 g

Yeast

🍬

50 g

Caster Sugar

🌾

350 g

Flour

🥚

2 large eggs

Eggs

🧈

50 g

Butter

🥚

1 egg

Egg

🧈

Butter

Preparation Steps

  1. Step 1/20

    Whisk 30 g all-purpose flour with 60 ml water in a small saucepan until smooth.

    all-purpose flour
    water
    🍲small saucepan
    🥄whisk
    ⚖️measuring scale

  2. Step 2/20

    Cook the flour mixture over low heat, whisking constantly, until it becomes a thick smooth paste.

    🍲small saucepan
    🥄whisk

  3. Step 3/20

    Transfer the tangzhong to a mixing bowl and let it cool until lukewarm.

    🥣mixing bowl
    🍲small saucepan

  4. Step 4/20

    Whisk 100 ml milk, 6 g active dry yeast, and about 1 teaspoon of the caster sugar in a mixing bowl.

    milk
    active dry yeast
    caster sugar
    🥣mixing bowl
    🥄whisk

  5. Step 5/20

    Set the yeast mixture aside for about 5 to 10 minutes until foamy.

    🥣mixing bowl

  6. Step 6/20

    Add the remaining all-purpose flour, remaining caster sugar, cooled tangzhong, eggs, and yeast mixture to the stand mixer bowl.

    all-purpose flour
    caster sugar
    eggs
    milk
    active dry yeast
    water
    🥣mixing bowl
    ⚖️measuring scale

  7. Step 7/20

    Knead the dough with the stand mixer until smooth and elastic, about 8 to 10 minutes.

  8. Step 8/20

    Add 50 g softened unsalted butter gradually while the mixer runs.

    unsalted butter
    ⚖️measuring scale

  9. Step 9/20

    Continue kneading until the dough passes the windowpane test and stretches thinly without tearing.

  10. Step 10/20

    Place the dough in a lightly buttered mixing bowl and cover it.

    butter for brushing
    🥣mixing bowl

  11. Step 11/20

    Let the dough proof in a warm place until doubled in size, about 60 to 90 minutes.

    🥣mixing bowl

  12. Step 12/20

    Punch down the risen dough and divide it into 3 equal portions.

    🪪dough scraper
    ⚖️measuring scale

  13. Step 13/20

    Shape each dough portion into a tight roll or folded loaf shape.

    🪪dough scraper

  14. Step 14/20

    Place the 3 shaped dough portions seam-side down in the 9 x 5 inch loaf pan.

    🍞9 x 5 inch loaf pan

  15. Step 15/20

    Cover the loaf pan and proof the dough until doubled and puffy, about 45 to 60 minutes.

    🍞9 x 5 inch loaf pan

  16. Step 16/20

    Preheat the oven to 210°C (410°F).

  17. Step 17/20

    Brush the risen dough evenly with egg wash.

    egg wash
    🖌️pastry brush
    🍞9 x 5 inch loaf pan

  18. Step 18/20

    Bake the loaf at 210°C (410°F) until golden brown, about 15 to 20 minutes.

    🍞9 x 5 inch loaf pan

  19. Step 19/20

    Remove the bread from the pan and place it on a wire rack.

    🍞9 x 5 inch loaf pan
    🧊wire rack

  20. Step 20/20

    Brush the hot bread with 14 g butter for brushing, then let it cool before slicing.

    butter for brushing
    🖌️pastry brush
    🧊wire rack
    ⚖️measuring scale

Composition

Ingredients

Types

Liquids, Dairy, Sweeteners, Eggs

Ingredients

Flour, Water, Milk, Yeast, Caster sugar, Eggs, Butter, Egg

Allergens

Milk, Egg

Dietetics

Dietary regimen

Vegetarian

Calories

245 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 39g, Total fat: 8g, Saturated fat: 4.5g, Fiber: 1.5g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 55mg, Iron: 1.7mg, Potassium: 95mg, Sodium: 45mg

Vitamins

Vitamin A: 115mcg, Vitamin D: 0.5mcg, Vitamin B12: 0.3mcg, Folate: 55mcg

Preparation

Time Information

Preparation

40 minutes

Cooking

15 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

20 steps

Equipments

Utensils

small saucepan, whisk, mixing bowl, dough scraper, 9 x 5 inch loaf pan, pastry brush, wire rack, measuring scale

Appliances

stand mixer, oven, stovetop

Type

Type

Type Of Dish

Bread, Baked Good, Breakfast, Snack

Occasions

Breakfast, Brunch, Afternoon Tea, Everyday Baking

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Soft, Fluffy, Pillowy, Tender, Moist, Light, Fine-crumbed

Flavors

Milky, Buttery, Sweet, Yeasty, Rich

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 to 3 days (Cool completely before storing,Keep in an airtight bread bag or container,Store away from direct sunlight), fridge : 5 to 7 days (Wrap tightly to reduce drying,Toast or warm slices before serving), freezer : 2 to 3 months (Slice before freezing,Wrap slices individually or separate with parchment paper,Store in a freezer-safe airtight bag)