Japanese milk bread loaf (shokupan) | Recipe | Bounded by Buns
Soft and light white bread, made even softer with a quick tangzhong, blend of flour and milk. Perfect bread selection for a tonkatsu or even something as simple as a tomato sandwich or BLT.
Ingredients
- 36 grams all-purpose flour
- 180 grams milk
- all the tangzhong, cooled
- 324 grams all-purpose flour
- 35 grams potato flour
- 25 grams granulated sugar
- 9 grams salt
- 10 grams instant yeast
- 43 grams butter, room temperature
- 120 grams milk
- 1 whole egg
- 1 tablespoon water
More Like This
Shokupan (Japanese Milk Bread Loaf) | Mix the dough | CookWell
cookwell.com
Shokupan – The easiest Japanese Milk Bread Recipe – Yun's Family Table
yunsfamilytable.com
Cloud Nine Shokupan: The Ultimate Japanese Milk Bread
bellerecipe.com
Shokupan: Soft & Cottony Japanese Milk Bread | Bread | Umami
umami.recipes
Japanese Milk Bread (Shokupan) | RICARDO
ricardocuisine.com
Japanese Milk Buns - PotsandPans India
potsandpans.in
Tangzhong Japanese Milk Bread — Soft Sandwich Loaf
cinnamonnest.com
Japanese milk bread – Andy Cooks
andy-cooks.com