Shokupan (Japanese Milk Bread)
Local name: 食パン
In short: A tall, feather-soft white sandwich loaf made with a milk-and-flour paste (tangzhong) that keeps the crumb tender and moist for days. It takes about 1 h 15 min in total and makes 10 servings.
- Prep
- 40 min
- Cook
- 35 min
- Resting
- 2 h 30 min
- Total
- 1 h 15 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 190 kcal
Soft, slightly sweet and tearing into feathery strands, shokupan is Japan's pillowy white sandwich loaf. Bakeries sell it thick-sliced for toast with butter and honey, or thin-sliced for egg and fruit sandwiches. The softness comes from a tangzhong, a cooked paste of flour and milk that holds extra water in the dough, and from a long, careful knead. Once you have the dough smooth and stretchy, the rest is patience.
Instructions
- Make the tangzhong: whisk the 25 g of flour and 125 ml of milk in a small pan. Cook over medium-low heat, stirring, for 2 to 3 minutes until it thickens to a pudding-like paste. Cool for 10 minutes.
- Mix the 300 g of flour, sugar, salt and yeast in a large bowl or mixer bowl. Add the tangzhong, lukewarm milk and egg, and mix to a rough dough.
- Knead for 5 minutes, then add the butter and knead 10 minutes in a stand mixer on medium-low (15 to 20 minutes by hand), until the dough is smooth, stretchy and passes the windowpane test.
- Shape the dough into a ball, put it in a buttered bowl, cover and let it rise in a warm place for 60 to 75 minutes, until doubled.
- Divide into 3 equal pieces of about 215 g (7.5 oz). Cover and rest for 15 minutes. Roll each piece into an oval about 20 cm (8 in) long, fold the sides in toward the center and roll up like a small jelly roll.
- Butter a 23 x 13 cm (9 x 5 in) loaf pan. Place the 3 rolls in the pan, seam side down, side by side. Cover and let rise for 45 to 60 minutes, until the dough rises about 2 cm (3/4 in) above the rim.
- Heat the oven to 180°C (350°F). Brush the top with milk and bake for 30 to 35 minutes, until deep golden. The center should reach 93°C (200°F).
- Turn the loaf out onto a rack straight away and let it cool for at least 1 hour before slicing, so the crumb sets.
Tips
- Do not rush the knead. Properly developed dough should stretch into a thin, translucent sheet without tearing. Add the butter only after the dough has come together.
- Slice with a serrated knife. Keep the cooled loaf in a bag at room temperature for 3 days, or slice and freeze it for up to 2 months and toast from frozen.
Questions and answers
What is tangzhong?
A paste of flour cooked with liquid until it thickens. It lets the dough hold more water, which makes the finished bread softer and keeps it fresh for longer.
Can I make shokupan by hand without a mixer?
Yes, though it takes 15 to 20 minutes of kneading. Work on a lightly oiled surface and stretch and fold the dough until it is smooth and elastic.
Why did my shokupan collapse?
It probably rose too long in the pan. Bake once the dough is about 2 cm above the rim, and bake until the center reaches 93°C (200°F).
How long does it take to make Shokupan (Japanese Milk Bread)?
About 1 h 15 min in total: 40 min of preparation and 35 min of cooking.
How many calories are in Shokupan (Japanese Milk Bread)?
About 190 kcal per serving, with 6 g of protein, 32 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 190 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 32 g |
| Fat | 4 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 280 mg |
Estimated values, calculated from the ingredients.
