Soft & Fluffy Japanese Milk Bread (Shokupan)

Japanese Milk Bread

This bread is a miracle of baking science. The Tangzhong starter gelatinizes the starch, locking in moisture.

Ingredients

• Tangzhong: 2 tbsp flour, 1/2 cup milk.
• Dough: 2 1/2 cups flour, 1/4 cup sugar, 1 egg, 1/2 cup warm milk, yeast, butter.

Instructions

1. Cook Tangzhong ingredients until thick paste forms. Cool.
2. Mix all dough ingredients with Tangzhong. Knead for 15-20 mins (windowpane test!).
3. Proof until doubled.
4. Divide into 3 balls, roll and fold, place in loaf pan.
5. Bake at 350°F for 30 mins. Glaze with milk immediately.