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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boundedbybuns.com.
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
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