Shokupan Japanese milk bread.

Tangzhong

22g AP or bread flour
1/4 cup water
1/4 cup whole milk

Dough

7g instant yeast
50g sugar
1/2 cup whole milk (warmed)
1 egg
1 tsp salt
330g AP or bread flour
60g unsalted butter (room temp)


In mixer add yeast and sugar to warm milk and bloom while making tangzhong.

Make tangzhong ( flour, water and milk) in saucepan over medium heat. Whisk frequently to prevent burning. Cook until a thick gluey paste. Allow to cool down before adding to wet ingredients to prevent harming the yeast.

Once yeast is bloomed add egg and salt then mix in room temp tangzhong. Mix well then add in flour.

In mixer kneed for 5 minutes. Then kneed in room temp butter adding a small pad at a time and kneed for 10 minutes.

Scrape out stretchy and slightly tacky dough into a well buttered or oiled bowl and let double in size.

Once doubled in size punch down dough and shape into 3-6 balls (I usually make 4). Return to bowl and let rest until almost doubled in size then gently flatten out dough balls, fold and roll into spirals.

Place rolled dough into well oiled or buttered loaf pan and let double in size for the last time.
Bake at 350f* for 30-35 minutes until golden brown and beautiful.

#bread #shokupan #milkbread #recipe #cannonkitchen #bestrecipe