Japanese milk bread also known as shokupan.

Tang Zhong, 湯種: Aka, “water roux” This process involves pre-cooking a small portion of the recipe’s flour with water/milk which is then reincorporated into the dough later on. When the mixture of flour and liquid is heated, the starch in the flour gelatinizes, this allows the dough to absorb more water which in turn allows a higher level of hydration yielding a softer texture and a greater shelf life.

Execution:

1. tangzhong.

• Whisk the flour and milk in a small saucepan until combined.

• Heat over medium heat until it becomes a thick gel, or 150°F.

• Allow to cool to room temperature before using.

2. blooming yeast & mixing.

• Whisk together yeast and milk and let bloom for 10 minutes.

• In a stand mixer bowl, combine flour, salt and sugar.

• Pour the milk and yeast into the flour along with the tangzhong. Knead on low speed for 2 minutes or until just combined, scraping down the sides of the bowl occasionally.

• Once the dough is combined and no dry flour remains, increase the speed to medium-high and incorporate all of the butter one knob at a time. Continue to knead for 5-6 minutes or until the dough is smooth, silky and pulls cleanly from the sides of the bowl.

3. proof #1

• Move the dough to a work surface and form it into a ball. Place into a lightly greased bowl. Cover with plastic wrap and let rise in a warm environment for 60 minutes.

4. shaping pt.1

• Punch the dough down to deflate, divide into 3 equal pieces, (250-260g)

• Flatten each portion into a disk, fold the corners into the middle, flip and roll into a tight ball then pinch the bottom seam together.

• Cover with a kitchen towel and allow to rest for 15 minutes.

shaping pt. 2

• One ball at a time, roll into a 30x10cm rectangle.

• Fold the right side of the dough until the edge meets the middle, lengthwise, repeat with the left side to make the edges overlap.

• Take the upper two corners and fold each towards the center to form a triangle tip at the top. Slowly begin rolling the dough towards yourself keeping the same tension throughout. Do not roll too tightly.

• Once you have rolled all the way to the end and have formed a cylindrical, thick log, pinch the dough at the seam to keep it sealed. Make sure the entire role is even.

• Place the log, seam side down, into a lightly greased 9x5” loaf pan.

• Repeat with each portion.

• Cover the loaf pan with plastic wrap and let proof at room temperature for 30 minutes.

5. baking.

• Preheat a conventional oven to 375°F.

• Brush the top of the loaf with the egg wash and bake on the bottom rack for 25-30 minutes.

• Once golden brown, place onto a wire rack and let cool for 2-3 hours before slicing.

6. storage.

• Store at room temperature for 1 week.

• Store in the freezer for 3 months.

suggested:

jam.

katsu.

cultured butter.