Japanese milk bread

by

Japanese milk bread

Introduction

Soft, fluffy, and slightly sweet, Japanese milk bread is a staple for bread lovers worldwide. This bread is famous for its cloud-like texture and delicate flavor, making it perfect for sandwiches, toast, or enjoying plain. The secret lies in the Tangzhong method, a cooked flour paste that keeps the bread moist and fresh for days.

History

Milk bread, or Shokupan, originated in Japan during the late 19th century when Western-style bread was introduced. Its unique softness and slight sweetness were adapted to suit Japanese tastes, with innovations like the Tangzhong method making it lighter and longer-lasting. Today, it’s a household favorite in Japan and beyond, celebrated for its versatile uses.

Ingredients

For Tangzhong:

  • 2 tbsp (30g) bread flour
  • 1/2 cup (120ml) water
  • 1/2 cup (120ml) milk

For Dough:

  • 3 cups (400g) bread flour
  • 3 tbsp (40g) sugar
  • 1 tsp salt
  • 2 1/4 tsp (7g) instant yeast
  • 1/2 cup (120ml) warm milk
  • 1 large egg
  • 4 tbsp (60g) unsalted butter, softened

Instructions

Step 1: Prepare Tangzhong

  1. In a small saucepan, mix flour, water, and milk until smooth.
  2. Cook over medium heat, stirring constantly, until thickened into a paste (about 3-5 minutes). Let it cool.

Step 2: Make the Dough

  1. In a mixing bowl, combine bread flour, sugar, salt, and yeast.
  2. Add the cooled Tangzhong, warm milk, and egg. Mix until a sticky dough forms.
  3. Knead the dough (by hand or mixer) for about 10 minutes until smooth and elastic.
  4. Gradually incorporate softened butter, kneading until fully absorbed.

Step 3: First Rise

  1. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours or until doubled in size.

Step 4: Shape the Dough

  1. Punch down the dough and divide it into 3 equal portions.
  2. Shape each portion into a ball or rectangle, roll it out, and fold into thirds. Roll it into a cylinder.
  3. Arrange the cylinders in a greased loaf pan.

Step 5: Second Rise

  1. Cover and let the dough rise again until it fills 80% of the pan (about 45 minutes).

Step 6: Bake

  1. Preheat the oven to 350°F (175°C).
  2. Brush the top with milk or an egg wash for a shiny finish.
  3. Bake for 25-30 minutes or until golden brown.
  4. Let it cool before slicing.

Methods and Techniques

  • Tangzhong Method: Creates a gelatinized paste that traps moisture, ensuring a soft, airy crumb.
  • Kneading: Proper kneading develops gluten, crucial for the bread’s structure and elasticity.
  • Shaping: Rolling and folding create the classic pillowy look and prevent uneven rising.

Benefits

  1. Longevity: Stays soft and fresh longer due to the Tangzhong method.
  2. Versatility: Perfect for sweet or savory recipes.
  3. Rich Nutrients: Provides carbohydrates for energy and protein from milk and eggs.

Nutrition (per slice)

  • Calories: 120
  • Protein: 4g
  • Carbs: 20g
  • Fat: 3g
  • Fiber: 1g

Formation

This bread forms beautifully thanks to its enriched dough, creating an even crumb structure and glossy crust. Shaping the dough into three sections gives it a distinctive pull-apart texture.

Conclusion

Japanese milk bread is a labor of love, offering unmatched softness and versatility. Its rich history and satisfying results make it a favorite among bread lovers.

Lovers’ Notes

Milk bread enthusiasts adore its pillowy texture and delicate flavor. It pairs beautifully with butter, jam, or as a base for French toast and sandwiches.

Would you like me to adjust the recipe for specific dietary preferences or provide tips for substitutions

Leave a Comment