Fluffy Japanese Milk Bread (Shokupan)

• •2 tablespoon bread flour (for tangzhong roux)
• •2 tablespoon whole milk (for tangzhong roux)
• •2 tablespoon water (for tangzhong roux)
• •2.3 cup bread flour, high-protein
• •3 tablespoon granulated sugar
• •1.5 teaspoon instant yeast
• •1 teaspoon fine sea salt
• •2 tablespoon dry milk powder
• •0.5 cup whole milk, lukewarm (around 100°F / 38°C)
• •1 large egg, room temperature and lightly beaten
• •3 tablespoon unsalted butter, softened at room temperature
• •1 tablespoon unsalted butter, melted (for brushing after baking)

Instructions

1. 1

   Make the tangzhong roux: Whisk together 2 tablespoons bread flour, 2 tablespoons whole milk, and 2 tablespoons water in a small saucepan over medium-low heat. Cook constantly stirring with a whisk until thickened into a smooth, glossy paste (about 2 to 3 minutes). Transfer to a small bowl and let cool to lukewarm.

2. 2

   In the bowl of a stand mixer fitted with a dough hook, add the 2 1/4 cups bread flour, granulated sugar, instant yeast, fine sea salt, and dry milk powder. Whisk briefly to combine.

3. 3

   Add the cooled tangzhong, lukewarm whole milk, and lightly beaten egg to the dry ingredients. Mix on low speed until a shaggy dough comes together (about 2 to 3 minutes).

4. 4

   Add the softened unsalted butter one tablespoon at a time while kneading on medium-low speed. Continue kneading for 8 to 12 minutes until the dough is elastic, smooth, and stretchy enough to pass the translucent windowpane test.

5. 5

   Shape the dough into a smooth ball and place in a lightly greased bowl. Cover with a damp towel or plastic wrap and allow to rise in a warm place until doubled in volume, about 60 to 75 minutes.

6. 6

   Lightly grease an 8.5x4.5-inch (or standard 9x4-inch) loaf pan. Gently punch down the dough and turn it out onto a lightly floured work surface. Divide dough evenly into 3 equal portions. Shape each portion into a smooth ball, cover, and rest for 15 minutes.

7. 7

   Roll each ball out into an oval (about 8 inches long). Fold the top third down and bottom third up like a letter. Rotate 90 degrees, gently roll flat again, and roll tightly into a cylinder. Place the 3 rolled dough cylinders seam-side down side-by-side in the prepared loaf pan.

8. 8

   Cover loosely with greased plastic wrap and let rise until the crowns of the dough reach about 1 inch above the rim of the pan, about 45 to 60 minutes.

9. 9

   Preheat your oven to 350°F (175°C). Bake the loaf on the center rack for 28 to 32 minutes, or until the top is a rich golden brown and the internal temperature registers 195°F–200°F (90°C–93°C). Tent with foil halfway through if the top browns too quickly.

10. 10

    Remove from the oven and immediately brush the top crust with melted butter. Allow to cool in the pan for 10 minutes, then invert onto a wire cooling rack to cool completely before slicing.

Chef's Tips

• 💡Using high-protein bread flour (12-14% protein) is essential for developing the strong gluten network that gives Shokupan its classic sky-high rise and shreddable crumb.
• 💡Ensure your tangzhong roux has cooled to lukewarm before adding to the dough, as hot roux can kill the yeast.
• 💡Do not rush the cooling process; slicing the bread while hot will compress the delicate crumb and make it gummy.