Japanese Milk Bread
also called shokupan · 食パン · milk bread · Hokkaido milk bread · pain de mie
- Bakery
- serves 12
- recipe says 4 hr
- Breads
Three ways to read this recipe
The table
| 3 Tbs(25 g)bread flour | cook to a paste, cool | stir into the tangzhong | add and knead 8 min | knead in, rise until doubled | roll three coils, proof in a 9x5-in loaf pan | bake 350°F 35 min |
| 1/2 cup(120 mL)whole milk | ||||||
| 1/2 cup(120 mL)warm whole milk | ||||||
| 1/4 cup(50 g)granulated sugar | ||||||
| 2 1/4 tsp(7 g)instant yeast | ||||||
| 1 largeegg | ||||||
| 2 1/2 cups(340 g)bread flour | ||||||
| 2 Tbs(14 g)nonfat dry milk | ||||||
| 1 1/2 tsp(9 g)table salt | ||||||
| 4 Tbs(55 g)softened unsalted butter | ||||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.
Pans and tools
1cook to a paste, cool
2stir into the tangzhong
goes in with what step 1 made
3add and knead 8 min
goes in with what step 2 made
4knead in, rise until doubled
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 2 hr 43 min2 of 6 steps give no time
- Needs you
- about 8 min
- If you get it wrong
- Narrow — the tangzhong goes in cooled, because warm paste kills the rise and lumps bake through the loaf as streaks
cook to a paste, cool
not timedfrom the start
stir into the tangzhong
not timedfrom the start
add and knead 8 min
8 minneeds you(we think)from the start
knead in, rise until doubled
1 hrwalk away(we think)8 min in
roll three coils, proof in a 9x5-in loaf pan
1 hrwalk away(we think)1 hr 8 min in
bake 350°F 35 min
35 minwalk away(we think)2 hr 8 min in
- needs you
- you can walk away
- never timed
- we think
You'll need 9x5-in loaf pan
Goes with
See how it is written
>> title: Japanese Milk Bread
>> category: Breads
>> tags: bread, japanese, milk, tangzhong, sandwich
>> counters: Bakery
>> aka: shokupan, 食パン, milk bread, Hokkaido milk bread, pain de mie
>> servings: 12
>> time: 4 hr
>> slack: narrow — the tangzhong goes in cooled, because warm paste kills the rise and lumps bake through the loaf as streaks
>> step: cook to a paste, cool
Cook @bread flour{3%Tbs}(25 g) with @whole milk{1/2%cup}(120 mL) over low heat until thick, then cool.
>> step: stir into the tangzhong
Stir @warm whole milk{1/2%cup}(120 mL), @granulated sugar{1/4%cup}(50 g), @instant yeast{2 1/4%tsp}(7 g), and @egg{1%large} into @&(~1)tangzhong{}.
>> step: add and knead 8 min
Add @bread flour{2 1/2%cup}(340 g), @nonfat dry milk{2%Tbs}(14 g), and @table salt{1 1/2%tsp}(9 g) to @&(~1)mixture{}, then knead ~{8%min}.
>> step: knead in, rise until doubled
Knead @softened unsalted butter{4%Tbs}(55 g) into @&(~1)dough{}, then rise until doubled, ~{1%hour}.
>> step: roll three coils, proof in a 9x5-in loaf pan
Roll @&(~1)dough{} into three coils and proof in a #9x5-in loaf pan{} for ~{1%hour}.
>> step: bake 350°F 35 min
Bake @&(~1)loaf{} at 350°F for ~{35%min}.