Japanese Milk Bread (Tangzhong Method)・食パン（湯種製法）
The softest Shokupan that everyone will love.
Equipment
- 23cm x 13cm / 9in x 5in bread tin
Ingredients
Roux mixture (Tangzhong / Yudane method)
- 40 g all purpose flour
- 180 ml milk (or water)
Dough
- 200 g all purpose flour
- 100 g bread flour
- 45 g granulated sugar
- 5 g salt
- 5 g yeast
- 25 g butter cubed, room temperature
- 140 ml milk room temperature
Optional
- 1-2 tbsp milk for milk wash
Instructions
Roux mixture
- In a small pot, cook the flour and 1/3 of the milk on low heat, whisking continuously.
- Once the mixture is well combined, gradually add the rest of the milk while continuing to whisk.
- Remove from heat. The mixture should be thick and smooth.
Dough
- Put all the Dough ingredients with the Roux mixture in a stand mixer.
- Knead for about 10 minutes using a dough hook.
- Cover with plastic wrap and proof until it has doubled in size (about 1-2 hours, but it depends on how warm your kitchen is).
- While waiting for the dough to rise, line the bread tin with parchment paper.
- On a floured surface, split the risen dough into roughly 3 equal portions and shape into rolls, then place them in the bread tin.
- Cover with a damp cloth and proof again until the dough reaches a little over the top of the tin. (Covering with a clean shower cap works well too, but I don't recommend plastic wrap at this step because it will stick to the risen dough).
- Preheat oven to 350F / 180C
- Optional: For a shinier finish, apply a milk wash on top right beore putting the bread in the oven.
- Bake for 20 mins until the top is a dark golden brown.
Video
Notes
This bread is the fluffiest and softest type of Skokupan. Enjoy it as is or toasted! Because of how soft the bread is, I do not recommend using it for sandwiches... It might be too fragile. If you want a bread that is soft and fluffy, but still firm enough for sandwiches, check out the recipe below.