Shokupan (aka Japanese Milk Bread)
yield
2 loavestime
4 hours (40 minutes active)ingredients
672gbread flour
352gwater
113gbutter, room temp
80gnonfat dry milk
64gcane sugar
24gyeast
24gkosher salt
2eggs
steps
1
Make tangzhong
160gwater
32gbread flour
2
Dry mix
640gbread flour
80gmilk powder
64gsugar
24gyeast
24gkosher salt
3
Hydrate
192gwater
2eggs
tangzhong
4
Add butter
113gbutter
5
Proof #1
6
Shape
7
Proof #2
8