Recipe: Shokupan, Soft and Fluffy Tangzhong Milk Bread 湯種牛奶麵包

Updated: 24 Apr 21

Flavoured Shokupan. Nice to see, nice to eat : )

After Step 4, used 140g dough for pandan (1/2 tsp pandan paste + 1tsp sugar) and 140g dough for chocolate (mixture of: 1 tsp cocoa powder + 1 tsp water + 1/4 tsp vanilla extract + 1 tsp sugar). Knead till well combined. At Step 7, shape 140g plain dough to dough ball, flatten it. Place pandan dough ball in the middle, gather the sides and wrap it. Repeat for chocolate flavour.

12 July 20

Made the Shokupan a tad sweeter as we enjoy eating it as it is.

Used tangzhong 湯種 method by Taiwanese cookbook author Yvonne Chen (陳郁芬65C 湯種麵包). The bread is soft and fluffy. It's supposed to stay soft for days but it's all gone the next day, hmmm!

Excerpt from https://www.ice.edu/blog/tangzhong-bread-baking-technique

Tangzhong is sometimes referred to as a roux starter because flour and water are whisked together over heat until the consistency resembles that of papier-mâché glue. “Adding heat and water, it leaches out the amylose that makes it so the water traps into the gel,” Chef Herve explained. “As we bake the bread, that water will remain there. With the water trapped, it stays softer longer, which is shelf stable.”

Recipe adapted from: https://www.chopstickchronicles.com/shokupan-japanese-fluffy-white-bread/

Tangzhong:

1. Into a saucepan mix 30g bread flour + 155g milk till no lumps.
2. Medium heat, stir mixture constantly. Mixture will gradually thicken to glue/pudding like consistency at 65°C (when stirring, leaving a visible trail down to the bottom of the pan).
3. Tangzhong is now ready or when completely cool, cover/wrap it and store up to 3 days in the fridge. 

The Bread for Loaf tin 1.8 l (10cmW x 29cmL x 7cmH), I used:

• tangzhong, room temperature
• 200g milk, room temperature (cold milk on summer) 
• 30g sugar
• 1 1/2 tsp salt
• 420g bread flour (12.5% protein)
• 1 1/4 tsp instant dried yeast
• 20g unsalted butter, cold

Using stand mixer:

1. Into a mixing bowl, add all ingredients except butter.
2. Low speed, mix well till no dry patches.
3. Medium speed (KA speed 4) knead for 10 minutes.
4. Add butter, knead another 10 minutes.
5. Shape to dough ball, place on greased bowl, cover with damp towel.
6. Rest till 2-3 times in volume. Mine in a preheated oven between 28-30C for 70-90 minutes.
7. Deflate and divide dough to 3 portions.
8. Shape to dough balls. Cover with damp towel. Rest 20 minutes on working top.
9. Grease working top with butter. Flatten the dough between 25-30L x 15-20cmW (go flexible).
10. Fold  +/- 1/3, adjust according to tin width, +/-10cm.
11. Roll up from one end to another, adjust the width. Place on greased (used butter) loaf tin, end side down.
12. Cover with damp towel. Rest till the highest point reach 7cm (tin height) and up to 9.5cm *do not overproofed, the dough will collapse during baking. (Mine in a preheated oven between 33-38C for 60-80 minutes).
13. Bake at 180C (preheated), one rack below middle for 30-35 minutes. Dough will expand to +/-11cm during baking. *Mine baked for 30 minutes (the last 5 minutes on bottom heat only).
14. Remove, transfer to wire rack.

Into a mixing bowl, add all ingredients except butter. Low
speed, mix well till no dry patches. Medium speed (KA-4)
knead for 10 min. Add butter, knead another 10 min. Shape
to dough ball, place on greased bowl, cover with damp towel.

Rest till 2-3 times in volume. Mine in a preheated oven
between 28-30C for 70-90 minutes.

Deflate and divide dough to 3 portions. Shape to dough
balls. Cover with damp towel. Rest 20 minutes on
working top. Grease working top with butter. Flatten
the dough between 25-30L x 15-20cmW (go flexible).

Fold +/- 1/3, adjust according to tin width, +/-10cm. Roll up
from one end to another, adjust the width. Place on greased
(used butter) loaf tin, end side down.Cover with damp towel.

Rest till the highest point reach 7cm (tin height), up to 9.5cm
*do not overproofed, the dough will collapse during baking.
(Mine in a preheated oven between 33-38C for 60-80 min).

Bake at 180C (preheated), one rack below middle for 30-35
min. Dough will expand to +/-11cm during baking. *Mine
baked for 30 minutes (the last 5 minutes on bottom heat
only). Remove, transfer to wire rack.

Soft and Fluffy Tangzhong Milk Bread 湯種牛奶麵包