Easy Shokupan (No Tangzhong!)
This is the no fuss shokupan to make when you just need a simple milk bread. No fancy techniques or starters.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 360 g bread flour (3 cups)
- 30 g sugar (3 tbsp)
- 4 g salt (1 tsp)
- 15 g milk powder (2 tbsp)
- 6 g instant yeast (2 tsp) (see notes)
- 252 mL warm water (1 cup plus 1 tbsp)
- 56 g room temperature unsalted butter (4 tbsp)
Instructions
- 1
Mix flour, sugar, salt, milk powder, and yeast in the bowl of a stand mixer.
- 2
Add water and mix using the dough hook attachment. When the mixture starts to come together as a craggy dough, add in the softened butter in small chunks.
- 3
Set a timer for 10 minutes and let your stand mixer knead the dough (I usually do speed 4 or 6). After 10 minutes use the windowpane test to see if the gluten has developed enough.
- 4
Shape your dough into a large ball and grease the stand mixer bowl (I like to use a little olive oil). Return the dough ball to the greased bowl. Cover the bowl with a plastic wrap and let rise in a warm place (I use the warming setting on my oven) until the dough has tripled in size, about an hour. Note: This could take up to two or even three hours if your kitchen is cold.
- 5
After the rise, divide dough into three equal pieces. Roll each piece into a roughly 8 inch long rectangle. Fold the rectangle in thirds lengthwise and then roll into a tight swirl.
- 6
Repeat with the other two pieces and place into a greased shokupan tin seam side down (mine is 1.5kin size or roughly 8”x5”x4.5”).
- 7
Cover tin with plastic wrap and let rise again until the tops of the dough is in line with the edge of the tin. This takes about 40 minutes.
- 8
While your dough is doing its second rise, preheat your oven to 410F. When dough is ready, uncover and bake in the oven for 20-25 minutes or until golden brown. If your shokupan tin has a lid and you would like a straight edge on top, feel free to bake with the lid on.
- 9
Carefully remove the bread from the tin and allow to cool on a wire rack on the kitchen counter before slicing.