Japanese Milk Bread with Dough Conditioner
Ultra-soft, fluffy Japanese milk bread (shokupan) made with a tangzhong flour paste and a custom dough conditioner for improved texture and shelf life.
Ingredients
- 323 g bread flour
- 120 g whole milk
- 8 g vital wheat gluten
- 3 g ascorbic acid
- 2 g lecithin
- 50 g granulated sugar
- 7 g instant yeast
- 5 g salt
- 30 g milk powder
- 120 g warm whole milk
- 50 g egg
- 56 g unsalted butter
- — egg wash
Equipment
- saucepan
- bowl
- stand mixer
- loaf pan
- oven
- wire rack
Instructions
Tangzhong
In a small saucepan , whisk together 23 g bread flour and 120 g whole milk until no lumps remain. Heat over medium-low, stirring constantly until the mixture thickens to a paste, about 5 minutes . It should reach around 170F/77C and leave a trail when you drag your whisk through it. Remove from heat and let cool to room temperature.
Dough Conditioner
In a small bowl , mix together 8 g vital wheat gluten , 3 g ascorbic acid , and 2 g lecithin . Set aside.
Mix the Dough
In the bowl of a stand mixer fitted with a dough hook, combine 300 g bread flour , 50 g granulated sugar , 7 g instant yeast , 5 g salt , 30 g milk powder , and the dough conditioner mixture. Mix on low speed to combine.
Add Wet Ingredients
Add the cooled tangzhong, 120 g warm whole milk (about 110F/43C), and 50 g egg (about 1 large egg) to the dry ingredients. Mix on low speed until combined, then increase to medium speed and knead for 5 minutes .
Add Butter
Add 56 g unsalted butter , softened, a small portion at a time, allowing each addition to incorporate before adding the next. Continue kneading for 7-10 minutes until the dough is smooth, elastic, and passes the windowpane test.
First Rise
Shape the dough into a ball and place in a lightly greased bowl . Cover with plastic wrap and let rise in a warm place (about 80-85F/27-29C) until doubled in size, about 60-90 minutes .
Shape the Loaf
Punch down the dough and divide into 3 or 4 equal pieces (about 200-215g each for 3 pieces). Shape each piece into a ball, then roll each ball into an oval. Fold the oval into thirds like a letter, then roll it up from one end to form a cylinder. Place the cylinders, seam side down, in a greased 9x5-inch (23x13cm) loaf pan .
Second Rise
Cover the pan with plastic wrap and let rise until the dough reaches about 1 inch (2.5cm) above the rim of the pan, about 40-60 minutes .
Bake
Preheat oven to 350F/175C. Gently brush the top of the loaf with egg wash (1 egg beaten with 15 g water). Bake for 30-35 minutes until golden brown and the internal temperature reaches 190F/88C.
Cool
Remove from the oven and immediately turn out onto a wire rack . Let cool completely before slicing.
View Cooklang Source
---
title: Japanese Milk Bread with Dough Conditioner
description: "Ultra-soft, fluffy Japanese milk bread (shokupan) made with a tangzhong flour paste and a custom dough conditioner for improved texture and shelf life."
servings: 1
total time: 3 hours 30 minutes
prep time: 30 minutes
cook time: 35 minutes
tags: [bread, japanese, baking, milk-bread, tangzhong]
cuisine: Japanese
difficulty: intermediate
---
== Tangzhong ==
In a small #saucepan{}, whisk together @bread flour{23%g} and @whole milk{120%g} until no lumps remain. Heat over medium-low, stirring constantly until the mixture thickens to a paste, about ~{5%minutes}. It should reach around 170F/77C and leave a trail when you drag your whisk through it. Remove from heat and let cool to room temperature.
== Dough Conditioner ==
In a small #bowl{}, mix together @vital wheat gluten{8%g}, @ascorbic acid{3%g}, and @lecithin{2%g}. Set aside.
> The dough conditioner improves texture and shelf life. The vital wheat gluten increases elasticity, ascorbic acid strengthens the gluten network, and lecithin improves moisture retention.
> If you can't find lecithin, substitute with @diastatic malt powder{3%g}.
== Mix the Dough ==
In the bowl of a #stand mixer{} fitted with a dough hook, combine @bread flour{300%g}, @granulated sugar{50%g}, @instant yeast{7%g}, @salt{5%g}, @milk powder{30%g}, and the dough conditioner mixture. Mix on low speed to combine.
== Add Wet Ingredients ==
Add the cooled tangzhong, @warm whole milk{120%g} (about 110F/43C), and @egg{50%g} (about 1 large egg) to the dry ingredients. Mix on low speed until combined, then increase to medium speed and knead for ~{5%minutes}.
== Add Butter ==
Add @unsalted butter{56%g}, softened, a small portion at a time, allowing each addition to incorporate before adding the next. Continue kneading for ~{7-10%minutes} until the dough is smooth, elastic, and passes the windowpane test.
> The windowpane test: when you stretch a small piece of dough, it should form a thin, translucent membrane without tearing.
== First Rise ==
Shape the dough into a ball and place in a lightly greased #bowl{}. Cover with plastic wrap and let rise in a warm place (about 80-85F/27-29C) until doubled in size, about ~{60-90%minutes}.
== Shape the Loaf ==
Punch down the dough and divide into 3 or 4 equal pieces (about 200-215g each for 3 pieces). Shape each piece into a ball, then roll each ball into an oval. Fold the oval into thirds like a letter, then roll it up from one end to form a cylinder. Place the cylinders, seam side down, in a greased 9x5-inch (23x13cm) #loaf pan{}.
== Second Rise ==
Cover the pan with plastic wrap and let rise until the dough reaches about 1 inch (2.5cm) above the rim of the pan, about ~{40-60%minutes}.
== Bake ==
Preheat #oven{} to 350F/175C. Gently brush the top of the loaf with @egg wash{1} (1 egg beaten with 15g water). Bake for ~{30-35%minutes} until golden brown and the internal temperature reaches 190F/88C.
== Cool ==
Remove from the oven and immediately turn out onto a #wire rack{}. Let cool completely before slicing.
> Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.