Shokupan - Japanese Milk Bread

Steps

1. 1

   Prepare the Tangzhong: In a small saucepan, whisk together 20g of bread flour and 100ml of water until no lumps remain.

2. 2

   Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens into a paste and reaches approximately 65°C (149 °F) (149°F (65 °C)).

3. 3

   Remove the Tangzhong from heat, transfer to a small bowl, and cover with plastic wrap (touching the surface to prevent a skin from forming). Let it cool to room temperature.

4. 4

   In a large mixing bowl or the bowl of a stand mixer, combine the 350g bread flour, sugar, instant yeast, and salt.

5. 5

   Add the cooled Tangzhong, lukewarm milk, and egg to the dry ingredients.

6. 6

   Mix until a shaggy dough forms, then knead (by hand or with a dough hook) for about 5 minutes until the dough becomes somewhat smooth.

   Start 5-minute timer
7. 7

   Add the softened butter and continue kneading for another 10-15 minutes until the dough is very smooth, elastic, and passes the windowpane test.

   Start 10-minute timer
8. 8

   Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm place until doubled in size (about 60-90 minutes).

   Start 1-hour timer
9. 9

   Punch down the dough to release air, divide into 3 equal pieces, and shape into balls. Cover and rest for 15 minutes.

   Start 15-minute timer
10. 10

    Roll each ball out into an oval, fold the sides toward the center, and roll up tightly like a cylinder. Place the rolls into a greased loaf pan.

11. 11

    Cover and let rise for a second time until the dough reaches about 1 inch below the rim of the pan (about 45-60 minutes).

    Start 45-minute timer
12. 12

    Preheat your oven to 350°F (180 °C) (175°C (350 °F)). Brush the top of the loaf with a little milk or egg wash if desired.

13. 13

    Bake for 25-30 minutes until the top is golden brown and the internal temperature reaches 190°F (88 °C) (88°C (190 °F)).

    Start 25-minute timer
14. 14

    Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

    Start 5-minute timer