Can I make this in other food processors?

Yes, this recipe is compatible with other kitchen robots. Instructions and cooking times may vary depending on the model.

Breads & doughs

Japanese shokupan milk bread

Name: Japanese shokupan milk bread
Prep time: 45 min
Cook time: 135 min
Total time: 180 min
Yield: 8
Cuisine: Japón
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

By Felipe H.

Ultra-tender Japanese sandwich bread with the tangzhong method.

Vegetarian

180 minTime

8Servings

HardDifficulty

JapanCuisine

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

Using a different robot? Switch it here:

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.