Japanese Milk Bread is a pillowy sandwich bread with a slightly sweet flavor and a golden brown crust.
Also known as Shokupan, this bread is commonly sold at Asian bakeries and is prized for its light, cloud-like crumb.
swipe up for the full amounts
make stiff starter
make the dough and knead until smooth
make the Tangzhong
proof until doubled in volume
proof until puffy and well risen
Brush egg wash on top of dough Bake at 350 F for 40 to 45 minutes
Use a mature active starter Use bread flour instead of all-purpose flour Give the dough enough time to rise Let the bread cool completely before slicing