Egg Salad on Shokupan (Japanese Milk Bread)
Nothing quite compares to an egg salad sandwich purchased from a Japanese convenient store.
Keywords
- dinner
- lunch
- main
- weeknight meals
- easy
- recipe
- egg salad on shokupan (japanese milk bread)
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Cooking tools:
- Stand mixer
- Bench scraper
- Rolling pin
- Loaf pan
- Cooling rack
- Pastry brush
- Slotted spoon
- Kitchen timer
- Spatula
- Oven
- Stove
- Pot
- Mixing bowl
- Whisk
- Measuring cup
- Kitchen towel
- Chef's knife
- Cutting board
Ingredients
- 14 grams (2 tablespoons) bread flour
- 6 tablespoons whole milk
- 325 grams bread flour
- 7 grams (2 teaspoons) active dry yeast
- 60 grams (1/4 cup) granulated sugar
- 4 grams (1 teaspoon) kosher salt
- 1 medium egg
- 120 mL warm whole milk, plus more for brushing the bread
- 60 grams (4 tablespoons) unsalted butter at room temperature, cubed, plus more for greasing loaf pan and bowls
- 12 eggs
- 4 tablespoons Kewpie mayo, plus more for spreading
- 3 teaspoons Dijon mustard, plus more for spreading
- 3 teaspoons white vinegar
- 1 1/2 scallions, thinly sliced
- Maldon salt, for finishing
- Kosher salt, for seasoning
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