Easy Shokupan Recipe - Japanese Milk Bread + Tangzhong | Cupcake Jemma

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and can be cheaper in some regions.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness while brown sugar is often less expensive.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan substitute that binds ingredients.

Prepare the Tangzhong by mixing 60g water, 60g milk, and 25g strong white bread flour in a saucepan. Cook over low heat until thickened, then let it cool to room temperature.

In a large mixing bowl, combine 350g strong white bread flour, 50g sugar, 1 tsp sea salt, and 15g milk powder.

Dissolve 7g active yeast in 120g lukewarm milk and let it sit until frothy, about 5-10 minutes.

Add the Tangzhong, yeast mixture, and 1 egg to the flour mixture. Mix until a dough forms.

Knead the dough for about 10 minutes until smooth.

Incorporate 60g soft unsalted butter into the dough and knead until fully absorbed.

Place the dough in a greased bowl, cover, and let rise until doubled, about 1-2 hours.

Punch down the dough and divide it into equal portions. Shape each portion into a loaf and place in a greased bread pan.

Cover and let rise again until doubled, about 30-60 minutes.

Preheat the oven to 350°F (175°C).

Bake the loaves for 30-35 minutes until golden brown.

Remove from the oven and cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens