Shokupan (+ what does tangzhong do for Milk Bread?)

By Ethan Chlebowski · 180 min

Ingredients

Instructions

1. Whisk the 35 g of flour into the water in a skillet, then cook over medium-low heat, stirring, until it thickens into a gloppy, pudding-like paste. Remove from the heat.
2. Let the tangzhong cool to 120°F/48°C or less.
3. Microwave the milk for 45 seconds (about 105°F). Stir in the yeast and let stand 5–10 minutes until it foams and small bubbles appear. If there is no foam, the yeast is likely dead and should be discarded.
4. In a large bowl, combine the 565 g of flour, sugar and salt.
5. Add the yeast-milk mixture, the cooled tangzhong and the 2 eggs. Mix with your hands until a shaggy mass forms, then cut in the softened butter.
6. Mix for another 1–2 minutes, then rest the dough 15 minutes.
7. Knead in the bowl for about 10 more minutes.
8. Check the gluten: stretch a small piece very thin; it should form a slightly translucent window before tearing. If it tears first, knead another couple of minutes.
9. Cover the bowl with plastic wrap and let the dough rise until roughly doubled, about 60–90 minutes.
10. Punch the dough down, shape it into a large rectangle about the width of the pan, and roll it tightly into a log.
11. Pinch the seam closed and place it seam side down in a nonstick or greased 13.5-inch Pullman loaf pan.
12. Cover loosely and proof 45–60 minutes until the dough rises above the rim of the pan. Preheat the oven to 375°F/190°C when 15–20 minutes of proofing remain.
13. If not covering the pan, brush the top with an egg yolk beaten with a splash of milk before baking.
14. Bake for 30 minutes until the crust is golden brown and the interior reaches 200°F/93°C.
15. Cool completely on a wire rack before slicing.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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