JAPANESE MILK BREAD (SHOKUPAN)
Serves 9
35 mins prep
45 mins cook
80 mins total
The best milk bread with an incredibly soft and fluffy texture and a light sweet, buttery flavor which can be enjoyed on its own or as a base for different bakes and desserts
0 servings
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Tangzhong: Mix the bread flour and milk in a nonstick saucepan until there are no lumps. Place on low heat and stir and cook for a few minutes until the mixture forms a thick paste In the bowl of your stand mixer, combine the hot tangzhong with milk and mix to create a warm mixture. Add the yeast, sugar, bread flour, milk powder, egg and salt Using the dough hook attachment, stir and then knead the mixture at medium-high speed for 5-7 minutes until it forms a sticky dough that starts to pull away from the edges of the bowl Add the softened butter and knead for another 5-7 minutes until a soft, smooth and stretchy dough is formed. It should no longer be sticky and you should be able to stretch it quite a bit without breaking Transfer the dough to a clean bowl sprayed with oil, cover with cling wrap and place in a warm, humid spot for 60-90 minutes until it doubles in size Once the dough has risen, punch it down and divide into 3 equal portions. Working one piece at a time, roll into a ball, then roll out into a 9" diameter circle on a lightly floured surface using a rolling pin. Fold the circle into thirds, creating a thin long rectangle. Then roll it along the length to create a cylindrical roll, as neatly as you can Grease a loaf pan with some butter, and place the 3 rolls of dough in it side by side, with their rolled edges on the sides of the pan Mix the egg yolk and milk for the egg wash, and use a pastry brush to generously brush the egg wash on the dough rolls inside the pan Let the dough rise for a second time, for 30-45 minutes, until it looks puffed up Towards the end of the second rise, preheat your oven to 350F (conventional) Once the second rise is done, give the bread another coating of egg wash, being gentle as the dough is quite sensitive at this time Bake the bread for ~25-30 minutes until it becomes a deep golden color Let the bread cool in the loaf pan for 15-20 minutes before gently removing it Serve it straight away, or wrap it in plastic wrap and keep at room temperature for 3-4 days. You can always toast it up to make it fresh again
