Hokkaido milk bread or shoku pan is a Japanese milk bread that is light and very soft, thanks to the Tang zhong method. It is not difficult, it’s simply a roux like the one used for béchamel sauce, but in this case made with water. This milk bread is excellent plain but also paired with hazelnut spread, jams, or marmalades for breakfast or a snack. Are you lactose intolerant? Make it with a plant-based drink like almond milk, it will be delicious!!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Japanese
- Seasonality: All seasons
Ingredients
- 1.4 oz flour
- 7/8 cup water
- 2.1 oz butter (melted at room temperature)
- 3/8 cup milk
- 0.35 oz fresh yeast
- 19.4 oz flour (12 g of protein)
- 3.5 oz sugar
- 0.28 oz salt
- 2 eggs
- 2 tablespoons milk (for glazing)
Tools
- 1 Stand mixer
- 2 Bowls
- 1 Small saucepan
Procedure
In a small saucepan, mix the flour with water using a whisk until you get a smooth batter. Cook at 149°F, the mixture will become thick and homogeneous. Remove from heat and pour into a clean container, cover with plastic wrap in contact with the surface, and let cool to room temperature.
In the stand mixer bowl, add the flour and crumbled yeast. Add the eggs and milk and start the machine.
Let it work and add the sugar gradually, then the melted butter. Finally, add the tang zhong. Work for another 5 minutes.
Stop the machine and transfer the dough to a container with a lid or cover with plastic wrap and let rise in a warm place until doubled.
Deflate and place on a lightly floured work surface. Divide the dough into 4 pieces and form into balls.
Cover them and let them rest for 15 minutes.
After resting, take the first ball and roll it out to a thickness of 0.2 inches (5 mm) forming an oval. Roll it on itself and place in a previously buttered loaf pan.
Proceed the same way with the remaining dough. Brush with milk at room temperature and cover with plastic wrap. Let rise in a warm place until doubled.
Preheat the oven to 374°F and bake for about 20 minutes.
Do the toothpick test, if it does not come out dry, continue for another 5 minutes. Remove from the oven and let cool well before removing from the pan.
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Advice
It keeps in a sealed bag for up to a week.
The Tang Zhong technique spread starting in 2004, with the publication of the book 65 °C by Yvonne Chen. The Tang zhong is a water-based roux and is prepared by mixing flour and water in a 1:5 ratio (for every gram of flour 5 grams of water) and cooking until the temperature of 149°F. During cooking, the starches in the flour gelatinize, changing their structure and swelling to retain moisture. It allows for better gluten network development and helps maintain hydration, keeping the baked product softer for longer.
FAQ (Frequently Asked Questions)
Can I make the Hokkaido milk bread lactose-free?
Of course, you can substitute butter with margarine and milk with a plant-based drink in the same quantities.
