Cloud Nine Shokupan: The Ultimate Japanese Milk Bread
Craving impossibly soft Shokupan? This Japanese Milk Bread recipe uses Tangzhong for a cloud-like crumb. Toast, sandwiches, or just devour! Get the recipe now.
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 bellerecipe.com.
Ingredients
- 25g (about 2 tablespoons) Bread Flour
- 125ml (about 4.2 ounces) Water
- 375g (about 13.2 ounces) Bread Flour
- 50g (about 1.8 ounces) Granulated Sugar
- 6g (about 1 teaspoon) Salt
- 7g (about 2 ¼ teaspoons) Instant Dry Yeast
- 120ml (about 4 ounces) Whole Milk, lukewarm
- 1 Large Egg, lightly beaten
- 55g (about 1.9 ounces) Unsalted Butter, softened, cut into cubes
- 1 Large Egg, lightly beaten (for egg wash)
- 1 tablespoon Whole Milk (for egg wash)
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