How to Make Perfect Japanese Milk Bread | Biga, Tangzhong, and Gelatinized Rice
Recipe Information
Japanese Milk Bread
Cultural Context
Japanese Milk Bread, or 'Shokupan,' has its roots in the late 19th century when Western-style bread was introduced to Japan. This soft, pillowy bread is a staple in Japanese households, often enjoyed for breakfast or as a base for sandwiches. Its unique texture comes from the tangzhong method, which involves cooking a portion of the flour and water to create a gelatinized mixture, enhancing moisture retention. Today, it's beloved not only in Japan but also around the world, inspiring various adaptations and uses in baking.
Make a biga by mixing 65 grams of water, 1 gram of instant yeast, and 130 grams of bread flour. Stir and knead until combined.
Cover the biga and let it ferment in the fridge overnight.
The next day, pour 115 grams of boiling water into a bowl, add 15 grams of rice flour, and then 65 grams of wheat flour. Mix quickly to prevent cooling.
Let the tangzhong come to room temperature, then cover and refrigerate it with the biga.
Break the biga into chunks and add it to a mixing bowl along with the tangzhong, 60 grams of milk, 6 grams of flaky sea salt, and 20 grams of sugar. Mix until combined.
Allergens
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