Japanese Milk Bread (Shokupan)

Japanese Milk Bread (Shokupan)

Thermomix recipe: Japanese Milk Bread (Shokupan). Ready in 90 minutes. Serves 10. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

Instructions

  1. Add 250 g warm water (approx. 37°C), 20 g granulated sugar, 10 g honey, and 7 g instant dry yeast to the Thermomix bowl. Mix 2 min / 37°C / Speed 2.
  2. Add 350 g strong bread flour, 20 g skim milk powder, and 7 g fine sea salt to the bowl. Mix 30 sec / Speed 4.
  3. Select the 'Dough' function. Knead for 5 minutes.
  4. Add 25 g softened unsalted butter, cut into pieces, to the bowl. Select the 'Dough' function and knead for another 5 minutes.
  5. Lightly oil a large bowl with ½ tsp neutral oil. Transfer the dough from the Thermomix bowl into the oiled bowl. Cover with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Once risen, gently deflate the dough. Transfer it to a lightly floured surface. Divide the dough into 3 equal pieces (approx. 220g each). Shape each piece into a ball and let them rest, covered, for 15-20 minutes.
  7. Grease a 20x10x10 cm (8x4x4 inch) loaf pan with 10 g unsalted butter or cooking oil spray.
  8. Take one dough ball and flatten it into a rectangle (approx. 20x15 cm). Fold the top third down to the center, then the bottom third up to overlap. Flatten again into a rectangle.
  9. Roll the dough tightly from one short end to the other, creating a log. Pinch the seam to seal. Repeat with the remaining two dough pieces.
  10. Place the three dough logs seam-side down into the prepared loaf pan. Cover the pan loosely with plastic wrap or a damp cloth. Let it rise in a warm place for another 45-60 minutes, or until the dough reaches about 1 cm below the rim of the pan.
  11. Preheat your oven to 180°C (350°F) during the last 15 minutes of the final rise.
  12. Bake the shokupan for 25-30 minutes, or until golden brown on top and cooked through. If the top browns too quickly, you can loosely cover it with foil.
  13. Remove the bread from the oven and immediately turn it out onto a wire rack to cool completely before slicing.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.