Name: Shokupan (Japanese Milk Bread)
Cook time: 18000 s
Total time: 18000 s
Yield: 1 medium size loaf
Ingredients: For the tangzhong:; 90 gr milk; 15 gr flour; For the shokupan:; 320 gr bread flour; 115 gr milk; 60 gr butter, melted; 50 gr sugar; 10 gr dry yeast; 7 gr salt; 1 pasture raised egg; the tangzhong

BENGINGI

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Shokupan (Japanese Milk Bread)

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5 h 0 min

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This recipe, Gingis, is our special take on Japan's Hokkaido milk bread. We've put our hearts into perfecting this loaf, aiming to create something truly remarkable. When you take a bite of this bread, it's like sinking your teeth into a cloud. It's so incredibly light and delicate that it's often described as feathery, a true culinary wonder. We want to share with you the technique that makes this bread so exceptional. We start by pre-cooking a portion of the flour and milk, creating a soft paste known as tangzhong. This step may seem unusual, but it's the secret to achieving a loaf that is unbelievably tender, moist, and remarkably fresh. Unlike standard loaves, our tangzhong-infused bread stays soft and delectable for a longer time. You won't find anything like this in the plastic-wrapped, pre-sliced loaves sitting on grocery store shelves. Trust us on this, Gingi, once you experience the magic of baking and savoring this loaf, you'll never want to go back to buying ordinary sandwich bread again. It's a transformational journey for your taste buds, one that will make you appreciate the art and craft of bread-making in a whole new way. Get ready to embark on this delicious adventure with us.

Picture for Shokupan (Japanese Milk Bread)

1 medium size loafs

original

metric

Ingredients

For the tangzhong:

90 gr milk

15 gr flour

For the shokupan:

320 gr bread flour

115 gr milk

60 gr butter, melted

50 gr sugar

10 gr dry yeast

7 gr salt

1 pasture raised egg

the tangzhong

Directions

Step 1

Strat by making the tangzhong by simply combine milk and flour in a small pan, over low heat, and stir constantly until it start thickening, usually taking about 3 to 5 minutes.

90 gr milk

15 gr flour

Step 2

Let the tangzhong sit aside to cool down for 10 min.

Step 3

In a stand mixer's bowl add the milk and the tangzhong and whisk.

115 gr milk

the tangzhong

Step 4

Add melted butter, egg, sugar, yeast, flour and salt.

60 gr butter, melted

1 pasture raised egg

50 gr sugar

10 gr dry yeast

320 gr bread flour

7 gr salt

Step 5

Set the stand mixer on the lowest speed and knead for 12 min until the dough is smooth and elastic.

Step 6

Round into a tight ball and let it rest in an oiled bowl covered with a plastic wrap until doubled in size.

Step 7

Once the dough has doubled in size, divide into 4 equal pieces (170-180 gr each).

Step 8

Roll each piece of dough into a tight sausgae shape and place in a pullman loaf pan, seam side down. Cover the top of the pan with the plastic wrap (use the same one you used before).

Step 9

Preheat the oven to 360F or 180C.

Step 10

Once the dough almost reaches the top of the pan, close the lid and bake.

Step 11

Bake for 25 min, then remove the lid and if the interior temperature reached 190F or 90C the bread is fully baked. If not, place the lid back and bake for another 5 min.

Step 12

Remove from the oven and let the bread rest in the pan for 10 min, then transfer gently to a rack to cool to room temperature.

Step 13

YASSS!

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