Japanese Milk Bread Hokkaido Milk Bread
Introduction
Japanese milk bread, or Shokupan, is beloved for its pillowy-soft texture and mildly sweet flavor. This bread uses a unique tangzhong (water roux) technique, which involves cooking a portion of the flour and milk into a paste before adding it to the dough. This method locks in moisture, creating bread that stays fresh longer. It’s perfect for sandwiches, toast, or enjoying plain!
Ingredients
For Tangzhong:
- 3 tablespoons (45g) bread flour
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) water
For Dough:
- 2 3/4 cups (350g) bread flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon (5g) salt
- 2 teaspoons (7g) instant yeast
- 1/2 cup (120ml) warm whole milk
- 1 large egg
- 1/4 cup (60g) unsalted butter, softened
For Egg Wash:
- 1 egg
- 1 tablespoon milk
Instructions and Methods
Step 1: Prepare the Tangzhong
- In a small saucepan, mix flour, milk, and water.
- Cook over medium heat, whisking continuously, until it thickens into a smooth paste (about 3–5 minutes).
- Remove from heat and let it cool to room temperature.
Step 2: Make the Dough
- In a large mixing bowl, combine bread flour, sugar, salt, and yeast.
- Add the tangzhong, warm milk, and egg. Mix until a shaggy dough forms.
- Add the softened butter and knead the dough (by hand or with a mixer) for 10–15 minutes until it’s smooth and elastic. The dough should pass the “windowpane test.”
Step 3: First Rise
- Place the dough in a greased bowl, cover, and let it rise in a warm place until it doubles in size (about 1–2 hours).
Step 4: Shape the Dough
- Punch down the dough to release air. Divide it into 3 equal portions.
- Roll each portion into a ball, then flatten into an oval shape. Fold the sides into the center and roll it into a cylinder.
- Place the rolls seam-side down into a greased loaf pan.
Step 5: Second Rise
- Cover the pan with a towel or plastic wrap and let the dough rise again until it nearly doubles in size (about 40–60 minutes).
Step 6: Bake
- Preheat the oven to 350°F (175°C).
- Brush the top of the dough with the egg wash.
- Bake for 25–30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Remove from the oven and cool on a wire rack.
History of Japanese Milk Bread
Shokupan originated in Japan in the 20th century, inspired by European bread-making techniques. The addition of tangzhong was influenced by traditional Chinese baking methods, which use this technique to create soft buns. Today, milk bread is a staple in Japanese bakeries and has gained worldwide popularity
The origins of Japanese Milk Bread trace back to the early 20th century when bread began gaining popularity in Japan. Initially introduced by European influences, bread was considered a foreign food and mostly consumed by the upper class. However, as Japan modernized, bread started appearing in more homes, particularly after World War II, when bread production was encouraged to address food shortages.
The iconic softness of Shokupan is credited to the Tangzhong method, which is rooted in Chinese baking traditions. This technique, involving a cooked flour and water roux, was adopted and perfected by Japanese bakers to create a moist, fluffy texture that stands out from other loaves.
Over time, Shokupan became a staple in Japanese households, appreciated not just as a breakfast bread but also as a versatile base for sandwiches and toast. Today, it has transcended borders, becoming a beloved bread worldwide, admired for its luxurious texture and rich cultural heritage.
Benefits
- Soft Texture: The tangzhong method creates an incredibly soft and fluffy loaf.
- Long-Lasting Freshness: Retains moisture, so the bread stays fresh for days.
- Versatility: Perfect for toast, sandwiches, or a side dish.
- Nutritional Value: Provides carbohydrates for energy and proteins from milk and eggs
- Soft and Fluffy Texture
The Tangzhong method ensures a light, pillowy texture, making each bite a melt-in-your-mouth experience. - Long-Lasting Freshness
Thanks to the moisture-retaining properties of Tangzhong, Shokupan stays soft and fresh for several days, reducing the need for preservatives. - Versatility
This bread is perfect for various uses—toast it for breakfast, use it for sandwiches, or pair it with savory or sweet spreads. It’s even great for making decadent French toast! - Nutritional Value
Enriched with milk, eggs, and butter, Shokupan provides essential nutrients like protein, calcium, and energy-yielding carbohydrates. - Easy Digestibility
Its soft texture and mild flavor make it gentle on the stomach, suitable for kids, elders, and anyone with sensitive digestion. - Homemade Goodness
Baking Shokupan at home allows you to control the ingredients, ensuring a healthier, preservative-free loaf. - Aesthetic Appeal
With its shiny golden crust and perfectly even crumb, Japanese Milk Bread is not only delicious but also visually appealing, adding charm to any meal. - Emotional Comfort
There’s a reason Shokupan is often referred to as a “comfort bread.” Its warm, rich flavor evokes a sense of nostalgia and contentment.
Whether you’re looking for a wholesome snack or a foundation for gourmet creations, Shokupan is as beneficial as it is delightful!
Nutrition (Per Slice, Approx. 60g)
- Calories: 150
- Protein: 4g
- Fat: 4g
- Carbohydrates: 24g
- Sugar: 5g
- Fiber: 1g
- Calories: 150
- Protein: 4g
- Fat: 4g
- Saturated Fat: 2.5g
- Carbohydrates: 24g
- Sugar: 5g
- Fiber: 1g
- Cholesterol: 25mg
- Sodium: 150mg
- Calcium: 30mg
- Iron: 1mg
Key Nutritional Benefits
- Energy Source
High in carbohydrates, this bread provides a quick and steady source of energy, perfect for breakfast or a midday snack. - Protein for Growth
The milk and eggs contribute to the protein content, supporting muscle repair and overall growth. - Essential Minerals
Contains small amounts of calcium for bone health and iron for improving oxygen circulation. - Balanced Fat Content
The butter adds a touch of richness while providing necessary fats to support cell function and hormone production.
Japanese Milk Bread offers a well-rounded nutritional profile, making it a wholesome addition to your meals when consumed in moderation.
Conclusion
Japanese milk bread is a testament to the art of bread-making. Its tender crumb, shiny crust, and delightful taste make it a favorite for all ages. Whether paired with butter, jam, or simply eaten plain, this bread is sure to bring comfort and joy to your table.
For Bread Lovers
This recipe is perfect for anyone who loves baking or appreciates the joy of homemade bread. Whether you’re a seasoned baker or just starting, the process is therapeutic, and the result is incredibly rewarding.
Enjoy making and sharing this beautiful loaf!