Japanese milk bread loaf (shokupan)
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.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at boundedbybuns.com.
Cooking tools:
- Saucepan
- Spoon
- Mixing bowl
- Hand mixer
- Stand mixer
- Kitchen scale
- Loaf pan
- Oven
- Whisk
- Pastry brush
- Oiled bowl
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Shokupan (Japanese Milk Bread Loaf)
cookwell.com
Milk Bread — Easy Japanese Recipe
petitegourmets.com
Shokupan (Japanese Milk Bread Loaf) | Mix the dough
cookwell.com
Shokupan – The easiest Japanese Milk Bread Recipe
yunsfamilytable.com
Japanese Milk Bread (Shokupan) | RICARDO
ricardocuisine.com
Cloud Nine Shokupan: The Ultimate Japanese Milk Bread
bellerecipe.com
Shokupan: Soft & Cottony Japanese Milk Bread | Bread
umami.recipes
Japanese Milk Buns - PotsandPans India
potsandpans.in