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Breads & doughs
Japanese shokupan milk bread
Ultra-tender Japanese sandwich bread with the tangzhong method.
Vegetarian
Ingredients
- 500 g strong bread flour
- 200 g warm milk
- 1 egg
- 50 g soft butter
- 50 g sugar
- 20 g fresh yeast
- 8 g salt
- 30 g flour and 150 g water for the tangzhong
Step-by-step
Choose your robot:
- Put the 30 g of flour and 150 g of water for the tangzhong in the mixing bowl and set 4 min/65°C/speed 4.
- Add the milk, yeast and sugar and set 2 min/37°C/speed 2.
- Add the egg, flour and salt and mix 25 sec/speed 6.
- Knead 5 min/closed bowl/dough mode.
- Add the soft butter and knead 4 min/closed bowl/dough mode.
- Let the dough rise in a covered bowl until doubled in volume, about 70 min.
- Divide into three portions, shape into balls and place in a greased rectangular tin.
- Let it rise covered until it rises above the tin, about 50 min.
- Bake in a preheated oven at 180°C for 30 min until golden.
- Unmould and let cool on a rack.
Tips
- The tangzhong retains moisture and makes the crumb incredibly tender.
- Let the tangzhong cool slightly before continuing with the kneading.
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