Japanese Milk Bread
also called shokupan · 食パン · milk bread · Hokkaido milk bread · pain de mie
- Bakery
- serves 12
- about 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 mintwo waits that overlap count once
- Needs you
- 8 minof the steps that give a time
2 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 4 hr.
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(read off the step)from the start
knead in, rise until doubled
1 hrwalk away(read off the step)8 min in
roll three coils, proof in a 9x5-in loaf pan
1 hrwalk away(read off the step)1 hr 8 min in
bake 350°F 35 min
35 minwalk away(read off the step)2 hr 8 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
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
>> step.1: cook to a paste, cool
>> step.2: stir into the tangzhong
>> step.3: add and knead 8 min
>> step.4: knead in, rise until doubled
>> step.5: roll three coils, proof in a 9x5-in loaf pan
>> step.6: bake 350°F 35 min
Cook @bread flour{3%Tbs}(25 g) with @whole milk{1/2%cup}(120 mL) over low heat until thick, then cool.
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{}.
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}.
Knead @softened unsalted butter{4%Tbs}(55 g) into @&(~1)dough{}, then rise until doubled, ~{1%hour}.
Roll @&(~1)dough{} into three coils and proof in a #9x5-in loaf pan{} for ~{1%hour}.
Bake @&(~1)loaf{} at 350°F for ~{35%min}.