How to make Japanese Shokupan

Name: How to make Japanese Shokupan
Total time: 155 min
Ingredients: Bakers Flour: 300g (1 loaf tin), 450g (1.5 loaf tin), 600g (2 loaf tin); Salt: 5g (1 loaf tin), 7g (1.5 loaf tin), 10g (2 loaf tin); Sugar: 6g (1 loaf tin), 9g (1.5 loaf tin), 12g (2 loaf tin); Dry yeast: 3g (1 loaf tin), 5g (1.5 loaf tin), 6g (2 loaf tin); Lukewarm water (~40 degrees Celsius): 200g (1 loaf tin), 300g (1.5 loaf tin), 400g (2 loaf tin); Butter (unsalted, room temperature): 15g (1 loaf tin), 23g (1.5 loaf tin), 30g (2 loaf tin); Oil (for the bread tin): Appropriate amount (all sizes)

minimaru.com

Let's learn how to make fluffy and delicious Japanese Milk Bread or Shokupan at home! To help get you started baking, we've put together this simple shokupan recipe. First of all, what is Shokupan?...

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Cooking tools:

Kitchen scale
Bench scraper
Rolling pin
Loaf pan
Cooling rack
Oven
Mixing bowl
Kitchen towel

Ingredients

Bakers Flour: 300g (1 loaf tin), 450g (1.5 loaf tin), 600g (2 loaf tin)
Salt: 5g (1 loaf tin), 7g (1.5 loaf tin), 10g (2 loaf tin)
Sugar: 6g (1 loaf tin), 9g (1.5 loaf tin), 12g (2 loaf tin)
Dry yeast: 3g (1 loaf tin), 5g (1.5 loaf tin), 6g (2 loaf tin)
Lukewarm water (~40 degrees Celsius): 200g (1 loaf tin), 300g (1.5 loaf tin), 400g (2 loaf tin)
Butter (unsalted, room temperature): 15g (1 loaf tin), 23g (1.5 loaf tin), 30g (2 loaf tin)
Oil (for the bread tin): Appropriate amount (all sizes)