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Breads

Shokupan (Japanese Milk Bread)

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40 min (plus proving)
Prep
35 min
Cook

Ingredients

  • 25 g bread flour (for tangzhong), (3 tbsp)
  • 125 ml water (for tangzhong), (1/2 cup)
  • 300 g bread flour (2.5 cups)
  • 30 g sugar (2.5 tbsp)
  • 5 g salt (1 tsp)
  • 6 g instant yeast (2 tsp)
  • 150 ml milk (2/3 cup)
  • 25 g unsalted butter, softened (2 tbsp)

Method

  1. Make the tangzhong: whisk 25 g flour and water in a small saucepan over low heat, stirring constantly until it thickens into a paste; cool to room temperature.
  2. Combine bread flour, sugar, salt and yeast in a mixing bowl.
  3. Add cooled tangzhong, milk, and mix to form a shaggy dough.
  4. Knead in softened butter and continue kneading for 12-15 minutes until smooth, elastic and slightly tacky.
  5. Cover and prove in a warm place for 45-60 minutes until doubled.
  6. Divide dough into portions, shape into rolls, and place into a greased loaf tin; prove again for 30-40 minutes until dough nearly reaches the top of the tin.
  7. Bake at 180°C (350°F) for 30-35 minutes until deep golden and a skewer inserted comes out clean.
  8. Turn out onto a rack to cool completely before slicing.

Introduction: Shokupan is a fluffy, slightly sweet white sandwich bread central to Japanese bakeries and breakfast tables, known for its soft, cottony crumb achieved through a tangzhong (cooked flour-paste) technique.

Cultural Background: Shokupan is a fluffy, slightly sweet white sandwich bread central to Japanese bakeries and breakfast tables, known for its soft, cottony crumb achieved through a tangzhong (cooked flour-paste) technique.

Tips: The tangzhong pre-gelatinises some of the flour's starch, which helps the finished bread stay soft and moist for longer than standard white bread.

Variations: Some bakers add a touch of honey instead of sugar, or enrich the dough further with an egg for a richer crumb.

Storage: Store in a sealed bag at room temperature for up to 3 days, or freeze sliced for up to 1 month.

Reheating: Toast slices directly from frozen or at room temperature for the classic thick, fluffy Japanese toast experience.

FAQs:

Q: What is tangzhong and why is it used?

A: It is a cooked flour-and-water paste that improves the bread's softness and shelf life by helping it retain moisture.

Q: Can this be made without a stand mixer?

A: Yes, though hand-kneading will take slightly longer to develop the same gluten structure.

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