home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
browse
Community
Products
Recipes
sign in
socials
TikTok
YouTube
Instagram
meta
About
Subscribe
Need help?
Review Policy
Privacy Policy
Terms of service
Go ahead.
do a search already
Loading...
Shokupan (aka Japanese Milk Bread)
Shokupan (aka Japanese Milk Bread)
yield
2 loaves
time
4 hours (40 minutes active)
ingredients
672g
bread flour
352g
water
113g
butter, room temp
80g
nonfat dry milk
64g
cane sugar
24g
yeast
24g
kosher salt
2
eggs
Loading...
join the cult!
sign in
steps
1
Make tangzhong
160g
water
32g
bread flour
2
Dry mix
640g
bread flour
80g
milk powder
64g
sugar
24g
yeast
24g
kosher salt
3
Hydrate
192g
water
2
eggs
tangzhong
4
Add butter
113g
butter
5
Proof #1
6
Shape
7
Proof #2
8
Bake