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Shokupan Recipe (Fluffy Japanese Milk Bread With Tangzhong)

Name: Shokupan Recipe (Fluffy Japanese Milk Bread With Tangzhong)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1
Ingredients: Tangzhong:; 23 g bread flour; 56 g (2 fl oz) filtered water; 56 g (2 fl oz) whole milk; Dough:; 1 large egg room temperature; 70 g (2.5 fl oz) whole milk; 340 g bread flour; 7.3 g instant yeast; 16 g milk powder; 25 g white granulated sugar; 4.5 g salt Diamond Crystal brand preferred; 56.7 g unsalted butter cubed and softened and more for greasing the pan; vegetable oil for oiling proofing bowl

Prep 30m

Cook 20m

Total 50m

This Shokupan Recipe creates fluffy Japanese milk bread with a unique tangzhong twist. With a combination of bread flour, filtered water, whole milk, and other key ingredients, this recipe results in a light and airy bread that is perfect for breakfast or as a snack.

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