Japanese Milk Bread - Shokupan with 20% Whole-Wheat Tangzhong and Honey

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds healthy fats while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and soy milk is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is natural and has a unique flavor, while brown sugar is often less expensive.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose is cheaper.

Prepare tangzhong by mixing 150 grams of boiling hot water with 75 grams of whole wheat flour in a heat-proof bowl, using a wooden rolling pin to combine quickly.

Cover the tangzhong with a silicone cap and let it cool to room temperature, then refrigerate overnight.

The next day, add the tangzhong to a stand mixer's bowl along with 70 grams of milk, 65 grams of water, 30 grams of honey, 6.5 grams of salt, 0.5 teaspoon of instant yeast, and 300 grams of bread flour.

Mix on low speed to combine, then increase to medium-high and mix for 4-5 minutes until the dough comes together.

Add 25 grams of softened butter and mix on low to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens