Shokupan
Shokupan is a Japanese milk bread known for its exceptionally soft, tender, and fluffy center. Thanks to the tangzhong, it stays fresh for a long time and is great for breakfast, toast, or sweet dishes.
Prep time
1 godz. 30 min
Cook time
45 min
Total
2 godz. 15 min
Servings
1
Difficulty
Średni
Ingredients
Tangzhong
- 50 gwheat flour type 00
- 250 gmilk
Dough
- 1 porcjaprepared and cooled tangzhong
- 760 gwheat flour type 00
- 330 gmilk
- 60 gbutter (soft)
- 85 gsugar
- 2 sztegg yolks
- 20 gsalt
- 15 gfresh yeast (or 5 g dry yeast)
For finishing
- butter (a little melted butter for brushing after baking)
Instructions
- 1
First prepare the tangzhong. Put 50 g flour into a small saucepan and pour in 250 g milk. Whisk thoroughly while still cold, so there are no lumps.
- 2
Heat over medium heat, stirring constantly, until the mixture clearly thickens and has the consistency of pudding. Remove from heat and let cool completely.
- 3
In a stand mixer bowl or a large bowl, add the cooled tangzhong, flour, yeast, sugar, egg yolks, salt, butter, and about half of the milk.
- 4
Start kneading the dough. Once it starts coming together, gradually pour in the rest of the milk until you get a smooth, elastic, soft dough.
- 5
Transfer the well-kneaded dough onto the counter, stretch and fold it a few times, then shape into a tight ball.
- 6
Transfer the dough into a bowl, cover, and let it rise for the first time, about 60 minutes, at around 27°C, ideally in a slightly warmed oven.
- 7
Once risen, knock back the dough and divide it into 4 equal parts.
- 8
Fold each part into the center and shape into an oval ball. Arrange the pieces side by side in a greased loaf pan.
- 9
Cover the pan and let it rise a second time for 20 minutes at around 27°C.
- 10
Bake in an oven preheated to 180°C, top and bottom heat, for 40 to 45 minutes.
- 11
After about 20 minutes of baking, cover the pan with aluminum foil so the top doesn't brown too much.
- 12
After baking, immediately brush the top with melted butter. Let the bread cool briefly, then remove from the pan and let it cool completely.
Tip
Rising at around 27°C works very well for the yeast and gives a consistent result. It's easiest to put the dough in a slightly warmed oven.
Common mistake
The most common mistake is kneading too briefly. Shokupan needs a well-kneaded, elastic dough, since that's exactly what gives it its soft, tender center.
Serving suggestion
Tastes best still slightly warm, with butter, jam, or as a base for toast and sandwiches.
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