Japanese Milk Bread

tangzhong shokupan

Makes 1 loaf · 166 kcal per serving

Ingredients

• 315 g Bread Flour
• 157 g Milk
• 43 g Water
• 50 g Egg
• 50 g White Sugar
• 57 g Butter
• 14 g Dry Milk Powder
• 9 g Instant Yeast
• 6 g Salt

Method

1. 1. Tangzhong: Whisk a little of the flour with the water and part of the milk, then cook over low heat to a thick paste; cool.
2. 2. Mix the tangzhong with the remaining ingredients and knead to a smooth, elastic dough.
3. 3. Rise until doubled.
4. 4. Shape into four logs side by side in a 9×5 pan.
5. 5. Proof.
6. 6. Bake at 350°F until golden, ~30–35 min.