Hokkaido Milk Bread (Shokupan)

Steps

1. 1

   Prepare the Tangzhong: In a small saucepan, whisk together a portion of milk and bread flour until smooth and no lumps remain.

2. 2

   Cook the Tangzhong mixture over low heat, stirring constantly, until it thickens into a smooth, thick paste. Remove from heat, scoop into a bowl, and set aside to cool completely.

3. 3

   Activate the yeast: In a small bowl, combine lukewarm milk, sugar, and active dry yeast. Stir briefly and let it sit for 10-15 minutes until foamy.

   Start 10-minute timer
4. 4

   In the bowl of a stand mixer, sift together the bread flour, milk powder, sugar, and salt.

5. 5

   Start the mixer on low speed (speed 2). Pour in the activated yeast mixture and a bit of heavy cream.

6. 6

   Add the cooled Tangzhong roux and the condensed milk slowly while the mixer is running. Knead on low speed for 2-3 minutes until the ingredients are combined.

   Start 2-minute timer
7. 7

   Increase the mixer speed to medium (speed 3) and knead for 4-5 minutes to build structure. The dough should look sticky and soft.

   Start 4-minute timer
8. 8

   Add the softened room temperature butter a little at a time. Continue kneading for another 4-5 minutes until the butter is fully incorporated.

   Start 4-minute timer
9. 9

   Continue kneading on medium speed for an additional 8-10 minutes (total kneading time approx 20-25 minutes) until the dough is smooth, shiny, and elastic. Optional: add a tiny splash of water at the end for extra shine.

   Start 8-minute timer
10. 10

    Transfer the dough to a lightly greased bowl. Cover and let it rise in a warm spot until doubled in size (30 minutes to 2 hours depending on ambient temperature).

    Start 30-minute timer
11. 11

    Punch down the risen dough and transfer to a work surface. Divide the dough into two equal parts.

12. 12

    Shape the dough pieces and place them into a lightly greased loaf pan. Cover and let proof a second time in a warm place for about 45 minutes or until puffy.

    Start 45-minute timer
13. 13

    Preheat your oven to 170°C (350 °F) (340°F (170 °C)).

14. 14

    Prepare the egg wash by mixing 1 egg yolk with 2 tablespoons of milk. Gently brush the top of the proofed dough with the wash.

15. 15

    Bake for 30 minutes at 170°C (350 °F) until the top is golden brown and the loaf is baked through.

    Start 30-minute timer
16. 16

    Remove from the oven and let the bread rest for 30 minutes before slicing or tearing open.

    Start 30-minute timer