Shokupan Japanese Milk Bread
Ingredients
Tangzhong
- 20g flour
- 27g water
- 60g milk
Yeast
- 10g instant yeast
- 20g lukewarm water
Dough
- 380g AP flour
- 60g sugar
- 3g salt
- 130g milk
- 55g whole egg
- 60g softened unsalted butter
Preparation
Mix the tangzhong ingredients together and cook over medium heat until it thickens into a paste, stirring continuously to prevent lumps. Set aside.
Activate the yeast by combining instant yeast with lukewarm water and letting it stand for 5 minutes.
In a large mixing bowl, add the yeast mixture, tangzhong, sugar, AP flour, egg, and milk. Mix until a rough dough forms on medium speed. Gradually add the softened butter and mix until combined. Allow the dough to proof for 2 hours or until it doubles in size.
Knead and punch down the dough, shape it, place it into a baking pan, brush with egg wash, and bake at 176°C for 30 minutes.
