Japanese Milk bread aka shokupan 🍞✨ recipe is in the description

Soft & Fluffy Milk Bread 🥖✨

✨ Ingredients ✨

Tangzhong:
▫️ 2 tbsp flour (20g)
▫️ 2 tbsp water (27g)
▫️ 4½ tbsp milk (60g)

Yeast Mixture:
▫️ 1 tbsp active dry yeast (or instant yeast) (10g)
▫️ 2 tbsp lukewarm water (20g)

Dough:
▫️ Tangzhong
▫️ Yeast mixture
▫️ 2⅓ cup AP flour (380g)
▫️ ¼ cup sugar (60g)
▫️ 1 tsp salt (3g)
▫️ ½ cup milk (130g)
▫️ 1 large egg
▫️ 3 tbsp softened unsalted butter

✨ Instructions ✨

1️⃣ Yeast Mixture: Mix yeast with lukewarm water. Let it sit for 10 min until foamy. (Skip this if using instant yeast.)

2️⃣ Tangzhong: In a saucepan, mix flour, water, and milk. Cook over low heat, stirring constantly, until a thick paste forms. Let cool.

3️⃣ Dough: In a stand mixer, combine Tangzhong, yeast mixture, flour, sugar, salt, milk, and egg. Mix on low speed for 5 min until a dough forms.

4️⃣ Add butter 1 tbsp at a time, mixing on medium speed until fully incorporated. If sticky, add flour 1 tbsp at a time. Knead until smooth.

5️⃣ Cover and let the dough proof for 1.5 hours or until doubled in size.

✨ Loaf Method ✨

6️⃣ Divide dough into 3 equal pieces (~250g each). Flatten each into a rectangle.

7️⃣ Fold the long sides to the center, roll up, and seal the edge.

8️⃣ Place into a greased 9-inch loaf pan, leaving 1 inch of space between rolls.

9️⃣ Cover and proof for 1 hour.

🔟 Brush with egg wash (1 beaten egg) and bake at 350°F (175°C) for 25-30 min.

🔥 Pro Tip: Brush with melted butter right after baking for extra softness! Let cool for 10 min before slicing.

Recipe by: kwokspots

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