Shokupan - Japanese Milk Bread
Updated: Oct 6, 2020
Delicious, soft and fluffy bread. This loaf of bread is similar to those found in Japanese bakeries.
Using the tangzhong method which requires you to cook a small percentage of baker's flour with hot boiling water until it thickens, the mixture is cooked together until a thick gelatinous mix (roux) is formed. Thanks to this method, the loaf stays amazingly soft and moist.
For those of you who may not know, I have a love-hate relationship with anything that is dough related. It's like how some people don't like nails on chalkboard or hearing the word "MOIST", that's the feeling I get when I have to handle dough (I don't even like play-doh). In saying that, I am getting better with handling dough, thanks to the Thermomix where most of the hard work is done for me :)
I made this bread recipe three days in a row, just to make sure that it wasn't a fluke. Anything bread related usually doesn't like to work for me but this beauty of a recipe was a winner!
45g baker's flour
2 tsp dried instant yeast
325g baker's flour
2 tsp bread improver
1 1/2 tsp salt
Place water and flour into the TM bowl; cook 1 minute 30 seconds/90 degrees C/Speed 2.5.
Then, add the milk and water; mix 20 seconds/Speed 4. Make sure to use a spatula and scrape any of the residue left on the base of the bowl.
Add the remaining ingredients to the TM bowl; mix 20 seconds/ gradually increase to Speed 7.
Then, set it for 4 minutes on the knead function. Add a little more flour if it's too sticky (it should be a little sticky but mostly clear at the bottom of the bowl during the kneading process).
Tip the dough onto a greased silicone mat/bowl, cover and leave it to proof for about an hour.
Punch down the dough and shape it into a loaf, before putting it into a greased loaf tin.
Cover the loaf pan and leave it to rise until double in size (approx. 1 hour).
During the last 15 minutes, preheat the oven to 180 degrees C.
Spray the dough with ice cold water and bake for 30-35 minutes or until golden brown.
Remove the milk bread from the tin and allow to cool on a wire rack before slicing and serving.
To make this into a Pandan Coconut Shokupan; substitute the milk with coconut milk and add 1/2 tbsp of Pandan Leaf Powder. The powder can be purchased from My Blue Tea.
The Pandan Coconut Shokupan pairs perfectly with my homemade Pandan Kaya, smells so so good and taste absolutely delicious!