Shokupan (Milk Bread)
Shokupan (Milk Bread)
Ingredients
For the Tang Zhong
- 43 g water
- 43 g milk
- 14 g bread flour
For the Dough
- 298 g bread flour
- 14 g dry milk powder
- 50 g granulated sugar
- 6 g salt
- 5 g yeast
- 57 g unsalted butter, softened
For the Liquid
- 113 g milk
- 1 large egg, approximately 55g without shell
For Finishing (Optional)
- 1 egg, for egg wash
- as needed butter, for brushing after baking
Instructions
- 1
Whisk the water, milk, and bread flour for the Tang Zhong in a saucepan until no lumps remain. Place the saucepan over medium heat and stir continuously with a spatula until the mixture becomes gooey, gelatinous, and smooth. Remove from heat and set aside to cool completely.
⏱️ 5 min
- 2
In a large mixing bowl, combine the bread flour, dry milk powder, granulated sugar, salt, and yeast from the 'For the Dough' section. Add the milk and the large egg from the 'For the Liquid' section, along with the cooled Tang Zhong. Mix these ingredients together (excluding the softened butter) for approximately 5-8 minutes until a shaggy dough forms.
⏱️ 8 min
- 3
Add the softened unsalted butter to the dough. Knead the dough until it passes the window pane test, meaning a small piece of dough can be stretched thinly without tearing, allowing light to pass through. The dough may be wet and sticky at this stage.
⏱️ 10 min
- 4
Shape the dough into a ball and place it in a lightly oiled bowl or the mixing bowl. Cover the bowl with plastic wrap or a damp cloth and let the dough rest and proof in a warm place for approximately 45-60 minutes, or until it has doubled in size.
⏱️ 60 min
- 5
Once the dough has doubled, gently degas it by pressing out the air. Turn the dough out onto a clean, lightly floured surface. Divide the dough into 8 equal pieces (approximately 75g each) if using a 9"x5" loaf pan, or 9 equal pieces (approximately 65g each) if using an 8"x8" pan.
⏱️ 5 min
- 6
Spray, grease, or line your chosen baking tin. Form each dough piece into a smooth, taut round. Arrange the shaped dough balls into the prepared tray. Cover the tray loosely with plastic wrap or a damp cloth and let the dough proof again for approximately 45 minutes, or until visibly puffy.
⏱️ 45 min
- 7
Preheat the oven to 170 degrees C (340 degrees F). If desired, whisk one egg for an egg wash and brush it lightly over the tops of the buns before placing them in the oven.
⏱️ 5 min•🌡️ 170
- 8
Bake for 20-25 minutes, or until the tops are golden brown. Keep an eye on them to prevent over-browning.
⏱️ 25 min•🌡️ 170
- 9
Remove the bread from the oven. For extra shine, immediately brush the tops with a small amount of butter. Carefully remove the loaf from the pan and transfer it to a wire rack to cool completely before slicing.
⏱️ 2 min
- 10
Store the cooled milk bread in an airtight container at room temperature for up to 3 days to maintain its freshness and softness.
Kitchen Tools
Nutrition Facts (per serving)
Shokupan (Milk Bread)
For the Tang Zhong
- 43 g water
- 43 g milk
- 14 g bread flour
For the Dough
- 298 g bread flour
- 14 g dry milk powder
- 50 g granulated sugar
- 6 g salt
- 5 g yeast
- 57 g unsalted butter, softened
For the Liquid
- 113 g milk
- 1 large egg, approximately 55g without shell
For Finishing (Optional)
- 1 egg, for egg wash
- as needed butter, for brushing after baking
Instructions
- 1
Whisk the water, milk, and bread flour for the Tang Zhong in a saucepan until no lumps remain. Place the saucepan over medium heat and stir continuously with a spatula until the mixture becomes gooey, gelatinous, and smooth. Remove from heat and set aside to cool completely.
⏱️ 5 min - 2
In a large mixing bowl, combine the bread flour, dry milk powder, granulated sugar, salt, and yeast from the 'For the Dough' section. Add the milk and the large egg from the 'For the Liquid' section, along with the cooled Tang Zhong. Mix these ingredients together (excluding the softened butter) for approximately 5-8 minutes until a shaggy dough forms.
⏱️ 8 min - 3
Add the softened unsalted butter to the dough. Knead the dough until it passes the window pane test, meaning a small piece of dough can be stretched thinly without tearing, allowing light to pass through. The dough may be wet and sticky at this stage.
⏱️ 10 min - 4
Shape the dough into a ball and place it in a lightly oiled bowl or the mixing bowl. Cover the bowl with plastic wrap or a damp cloth and let the dough rest and proof in a warm place for approximately 45-60 minutes, or until it has doubled in size.
⏱️ 60 min - 5
Once the dough has doubled, gently degas it by pressing out the air. Turn the dough out onto a clean, lightly floured surface. Divide the dough into 8 equal pieces (approximately 75g each) if using a 9"x5" loaf pan, or 9 equal pieces (approximately 65g each) if using an 8"x8" pan.
⏱️ 5 min - 6
Spray, grease, or line your chosen baking tin. Form each dough piece into a smooth, taut round. Arrange the shaped dough balls into the prepared tray. Cover the tray loosely with plastic wrap or a damp cloth and let the dough proof again for approximately 45 minutes, or until visibly puffy.
⏱️ 45 min - 7
Preheat the oven to 170 degrees C (340 degrees F). If desired, whisk one egg for an egg wash and brush it lightly over the tops of the buns before placing them in the oven.
⏱️ 5 min•🌡️ 170 - 8
Bake for 20-25 minutes, or until the tops are golden brown. Keep an eye on them to prevent over-browning.
⏱️ 25 min•🌡️ 170 - 9
Remove the bread from the oven. For extra shine, immediately brush the tops with a small amount of butter. Carefully remove the loaf from the pan and transfer it to a wire rack to cool completely before slicing.
⏱️ 2 min - 10
Store the cooled milk bread in an airtight container at room temperature for up to 3 days to maintain its freshness and softness.