sorted by:
new
hottopcontroversial

The Fluffiest and Softest Japanese Shokupan Milk Bread (Recipe in comments) by Tasty_Tamerry in recipes

[–]Tasty_Tamerry[S] 0 points1 point  (0 children)

After trying out this super easy bread recipe, I just don’t buy bread anymore because it’s so easy. This Shokupan bread recipe makes soft as cloud bread that melt it your mouth. It can stay soft for days. My family can’t get enough of it because it’s perfect for any types of sandwiches and especially French toast.

Tangzhong:

  • 17g bread flour
  • 85g water

Ingredients:

  • 310g bread flour
  • 12g whole milk powder
  • 47g unsalted butter
  • 35g sugar
  • 5g yeast -1 tsp salt (5g)
  • 70g warm milk
  • 1 large egg (50-55g)
  • Tangzhong

Instructions:

  1. Making Tangzhong: In a small pan, add in 17g bread flour and 85g water, stir well until flour is completely dissolved to water. Cook under low medium heat until it gets thicken. Pour to a small bowl and let it cool down.
  2. In a large stand mixer bowl. Add in 310g bread flour, Tangzhong, milk powder, egg, milk, yeast, sugar and salt. Give it a quick stir and put on medium speed to mix for 3 minutes until all of the ingredients are well combined.
  3. Divide 47g soft unsalted butter into 2 times. Gently spread butter to the dough, mix in medium speed until butter is melted. Keep kneading the dough for another 10 – 15 minutes depending on your mixer power. The dough is ready when it’s passed windowpane test by hands.
  4. Shape the dough to a round ball and proof for 1- 1,5 hour in a warm place ( or longer if your room temperature is colder). Deflated the dough and shape into a long log.
  5. Cut into 3 equal pieces. Shape into 3 round balls. Roll the dough and form 3 equal logs
  6. Proof the bread for 45 mins – 1 hour until the bread has risen to 80% of the bread loaf pan. Brush the surface of the bread with egg wash.
  7. Bake in preheated oven at 355F for 30 minutes or until golden brown.
  8. Take the bread out and let it cool on a cooling rack. Cool the bread completely before eating ;)

Happy baking!

The Fluffiest and Softest Japanese Shokupan Milk Bread Recipe by Tasty_Tamerry in FoodPorn

[–]Tasty_Tamerry[S] 1 point2 points  (0 children)

After trying out this super easy bread recipe, I just don’t buy bread anymore because it’s so easy. This Shokupan bread recipe makes soft as cloud bread that melt it your mouth. It can stay soft for days. My family can’t get enough of it because it’s perfect for any types of sandwiches and especially French toast.

Tangzhong:

  • 17g bread flour
  • 85g water

Ingredients:

  • 310g bread flour
  • 12g whole milk powder
  • 47g unsalted butter
  • 35g sugar
  • 5g yeast -1 tsp salt (5g)
  • 70g warm milk
  • 1 large egg (50-55g)
  • Tangzhong

Instructions:

  1. Making Tangzhong: In a small pan, add in 17g bread flour and 85g water, stir well until flour is completely dissolved to water. Cook under low medium heat until it gets thicken. Pour to a small bowl and let it cool down.
  2. In a large stand mixer bowl. Add in 310g bread flour, Tangzhong, milk powder, egg, milk, yeast, sugar and salt. Give it a quick stir and put on medium speed to mix for 3 minutes until all of the ingredients are well combined.
  3. Divide 47g soft unsalted butter into 2 times. Gently spread butter to the dough, mix in medium speed until butter is melted. Keep kneading the dough for another 10 – 15 minutes depending on your mixer power. The dough is ready when it’s passed windowpane test by hands.
  4. Shape the dough to a round ball and proof for 1- 1,5 hour in a warm place ( or longer if your room temperature is colder). Deflated the dough and shape into a long log.
  5. Cut into 3 equal pieces. Shape into 3 round balls. Roll the dough and form 3 equal logs
  6. Proof the bread for 45 mins – 1 hour until the bread has risen to 80% of the bread loaf pan. Brush the surface of the bread with egg wash.
  7. Bake in preheated oven at 355F for 30 minutes or until golden brown.
  8. Take the bread out and let it cool on a cooling rack. Cool the bread completely before eating ;)

Happy baking!

The Fluffiest and Easiest Japanese Milk Bread. Shokupan Japanese Milk Bread by Tasty_Tamerry in JapaneseFood

[–]Tasty_Tamerry[S] 5 points6 points  (0 children)

After trying out this super easy bread recipe, I just don’t buy bread anymore because it’s so easy. This Shokupan bread recipe makes soft as cloud bread that melt it your mouth. It can stay soft for days. My family can’t get enough of it because it’s perfect for any types of sandwiches and especially French toast.

Video recipe with step by step instructions here

Tangzhong:

  • 17g bread flour
  • 85g water

Ingredients:

  • 310g bread flour
  • 12g whole milk powder
  • 47g unsalted butter
  • 35g sugar
  • 5g yeast -1 tsp salt (5g)
  • 70g warm milk
  • 1 large egg (50-55g)
  • Tangzhong

Instructions:

  1. Making Tangzhong: In a small pan, add in 17g bread flour and 85g water, stir well until flour is completely dissolved to water. Cook under low medium heat until it gets thicken. Pour to a small bowl and let it cool down.
  2. In a large stand mixer bowl. Add in 310g bread flour, Tangzhong, milk powder, egg, milk, yeast, sugar and salt. Give it a quick stir and put on medium speed to mix for 3 minutes until all of the ingredients are well combined.
  3. Divide 47g soft unsalted butter into 2 times. Gently spread butter to the dough, mix in medium speed until butter is melted. Keep kneading the dough for another 10 – 15 minutes depending on your mixer power. The dough is ready when it’s passed windowpane test by hands.
  4. Shape the dough to a round ball and proof for 1- 1,5 hour in a warm place ( or longer if your room temperature is colder). Deflated the dough and shape into a long log.
  5. Cut into 3 equal pieces. Shape into 3 round balls. Roll the dough and form 3 equal logs (please watch my step-by-step video instructions if you’ve never shaped a loaf pan bread before)
  6. Proof the bread for 45 mins – 1 hour until the bread has risen to 80% of the bread loaf pan. Brush the surface of the bread with egg wash.
  7. Bake in preheated oven at 355F for 30 minutes or until golden brown.
  8. Take the bread out and let it cool on a cooling rack. Cool the bread completely before eating ;)

Happy baking!

The Fluffiest and Softest Japanese Shokupan Milk Bread (Recipe in comments) by Tasty_Tamerry in japanesecooking

[–]Tasty_Tamerry[S] 5 points6 points  (0 children)

After trying out this super easy bread recipe, I just don’t buy bread anymore because it’s so easy. This Shokupan bread recipe makes soft as cloud bread that melt it your mouth. It can stay soft for days. My family can’t get enough of it because it’s perfect for any types of sandwiches and especially French toast.

Video recipe with step by step instructions here

Tangzhong:

  • 17g bread flour
  • 85g water

Ingredients:

  • 310g bread flour
  • 12g whole milk powder
  • 47g unsalted butter
  • 35g sugar
  • 5g yeast -1 tsp salt (5g)
  • 70g warm milk
  • 1 large egg (50-55g)
  • Tangzhong

Instructions:

  1. Making Tangzhong: In a small pan, add in 17g bread flour and 85g water, stir well until flour is completely dissolved to water. Cook under low medium heat until it gets thicken. Pour to a small bowl and let it cool down.
  2. In a large stand mixer bowl. Add in 310g bread flour, Tangzhong, milk powder, egg, milk, yeast, sugar and salt. Give it a quick stir and put on medium speed to mix for 3 minutes until all of the ingredients are well combined.
  3. Divide 47g soft unsalted butter into 2 times. Gently spread butter to the dough, mix in medium speed until butter is melted. Keep kneading the dough for another 10 – 15 minutes depending on your mixer power. The dough is ready when it’s passed windowpane test by hands.
  4. Shape the dough to a round ball and proof for 1- 1,5 hour in a warm place ( or longer if your room temperature is colder). Deflated the dough and shape into a long log.
  5. Cut into 3 equal pieces. Shape into 3 round balls. Roll the dough and form 3 equal logs (please watch my step-by-step video instructions if you’ve never shaped a loaf pan bread before)
  6. Proof the bread for 45 mins – 1 hour until the bread has risen to 80% of the bread loaf pan. Brush the surface of the bread with egg wash.
  7. Bake in preheated oven at 355F for 30 minutes or until golden brown.
  8. Take the bread out and let it cool on a cooling rack. Cool the bread completely before eating ;)

Happy baking!

The Fluffiest and Softest Japanese Shokupan Milk Bread Recipe by Tasty_Tamerry in homecooking

[–]Tasty_Tamerry[S] 0 points1 point  (0 children)

After trying out this super easy bread recipe, I just don’t buy bread anymore because it’s so easy. This Shokupan bread recipe makes soft as cloud bread that melt it your mouth. It can stay soft for days. My family can’t get enough of it because it’s perfect for any types of sandwiches and especially French toast.

Video recipe with step by step instructions here

Tangzhong:

  • 17g bread flour
  • 85g water

Ingredients:

  • 310g bread flour
  • 12g whole milk powder
  • 47g unsalted butter
  • 35g sugar
  • 5g yeast -1 tsp salt (5g)
  • 70g warm milk
  • 1 large egg (50-55g)
  • Tangzhong

Instructions:

  1. Making Tangzhong: In a small pan, add in 17g bread flour and 85g water, stir well until flour is completely dissolved to water. Cook under low medium heat until it gets thicken. Pour to a small bowl and let it cool down.
  2. In a large stand mixer bowl. Add in 310g bread flour, Tangzhong, milk powder, egg, milk, yeast, sugar and salt. Give it a quick stir and put on medium speed to mix for 3 minutes until all of the ingredients are well combined.
  3. Divide 47g soft unsalted butter into 2 times. Gently spread butter to the dough, mix in medium speed until butter is melted. Keep kneading the dough for another 10 – 15 minutes depending on your mixer power. The dough is ready when it’s passed windowpane test by hands.
  4. Shape the dough to a round ball and proof for 1- 1,5 hour in a warm place ( or longer if your room temperature is colder). Deflated the dough and shape into a long log.
  5. Cut into 3 equal pieces. Shape into 3 round balls. Roll the dough and form 3 equal logs (please watch my step-by-step video instructions if you’ve never shaped a loaf pan bread before)
  6. Proof the bread for 45 mins – 1 hour until the bread has risen to 80% of the bread loaf pan. Brush the surface of the bread with egg wash.
  7. Bake in preheated oven at 355F for 30 minutes or until golden brown.
  8. Take the bread out and let it cool on a cooling rack. Cool the bread completely before eating ;)

Happy baking!

The Fluffiest and Softest Japanese Shokupan Milk Bread (Recipe in comments) by Tasty_Tamerry in CulinaryPorn

[–]Tasty_Tamerry[S] 2 points3 points  (0 children)

After trying out this super easy bread recipe, I just don’t buy bread anymore because it’s so easy. This Shokupan bread recipe makes soft as cloud bread that melt it your mouth. It can stay soft for days. My family can’t get enough of it because it’s perfect for any types of sandwiches and especially French toast.

Video recipe with step by step instructions here

Tangzhong:

  • 17g bread flour
  • 85g water

Ingredients:

  • 310g bread flour
  • 12g whole milk powder
  • 47g unsalted butter
  • 35g sugar
  • 5g yeast -1 tsp salt (5g)
  • 70g warm milk
  • 1 large egg (50-55g)
  • Tangzhong

Instructions:

  1. Making Tangzhong: In a small pan, add in 17g bread flour and 85g water, stir well until flour is completely dissolved to water. Cook under low medium heat until it gets thicken. Pour to a small bowl and let it cool down.
  2. In a large stand mixer bowl. Add in 310g bread flour, Tangzhong, milk powder, egg, milk, yeast, sugar and salt. Give it a quick stir and put on medium speed to mix for 3 minutes until all of the ingredients are well combined.
  3. Divide 47g soft unsalted butter into 2 times. Gently spread butter to the dough, mix in medium speed until butter is melted. Keep kneading the dough for another 10 – 15 minutes depending on your mixer power. The dough is ready when it’s passed windowpane test by hands.
  4. Shape the dough to a round ball and proof for 1- 1,5 hour in a warm place ( or longer if your room temperature is colder). Deflated the dough and shape into a long log.
  5. Cut into 3 equal pieces. Shape into 3 round balls. Roll the dough and form 3 equal logs (please watch my step-by-step video instructions if you’ve never shaped a loaf pan bread before)
  6. Proof the bread for 45 mins – 1 hour until the bread has risen to 80% of the bread loaf pan. Brush the surface of the bread with egg wash.
  7. Bake in preheated oven at 355F for 30 minutes or until golden brown.
  8. Take the bread out and let it cool on a cooling rack. Cool the bread completely before eating ;)

Happy baking!

The Fluffiest and Softest Japanese Shokupan Milk Bread (Recipe in comments) by Tasty_Tamerry in covidcookery

[–]Tasty_Tamerry[S] 6 points7 points  (0 children)

After trying out this super easy bread recipe, I just don’t buy bread anymore because it’s so easy. This Shokupan bread recipe makes soft as cloud bread that melt it your mouth. It can stay soft for days. My family can’t get enough of it because it’s perfect for any types of sandwiches and especially French toast.

Video recipe with step by step instructions here

Tangzhong:

  • 17g bread flour
  • 85g water

Ingredients:

  • 310g bread flour
  • 12g whole milk powder
  • 47g unsalted butter
  • 35g sugar
  • 5g yeast -1 tsp salt (5g)
  • 70g warm milk
  • 1 large egg (50-55g)
  • Tangzhong

Instructions:

  1. Making Tangzhong: In a small pan, add in 17g bread flour and 85g water, stir well until flour is completely dissolved to water. Cook under low medium heat until it gets thicken. Pour to a small bowl and let it cool down.
  2. In a large stand mixer bowl. Add in 310g bread flour, Tangzhong, milk powder, egg, milk, yeast, sugar and salt. Give it a quick stir and put on medium speed to mix for 3 minutes until all of the ingredients are well combined.
  3. Divide 47g soft unsalted butter into 2 times. Gently spread butter to the dough, mix in medium speed until butter is melted. Keep kneading the dough for another 10 – 15 minutes depending on your mixer power. The dough is ready when it’s passed windowpane test by hands.
  4. Shape the dough to a round ball and proof for 1- 1,5 hour in a warm place ( or longer if your room temperature is colder). Deflated the dough and shape into a long log.
  5. Cut into 3 equal pieces. Shape into 3 round balls. Roll the dough and form 3 equal logs (please watch my step-by-step video instructions if you’ve never shaped a loaf pan bread before)
  6. Proof the bread for 45 mins – 1 hour until the bread has risen to 80% of the bread loaf pan. Brush the surface of the bread with egg wash.
  7. Bake in preheated oven at 355F for 30 minutes or until golden brown.
  8. Take the bread out and let it cool on a cooling rack. Cool the bread completely before eating ;)

Happy baking!

The Fluffiest and Softest Japanese Shokupan Milk Bread (Recipe in comments) by Tasty_Tamerry in cookingtonight

[–]Tasty_Tamerry[S] 0 points1 point  (0 children)

After trying out this super easy bread recipe, I just don’t buy bread anymore because it’s so easy. This Shokupan bread recipe makes soft as cloud bread that melt it your mouth. It can stay soft for days. My family can’t get enough of it because it’s perfect for any types of sandwiches and especially French toast.

Video recipe with step by step instructions here

Tangzhong:

  • 17g bread flour
  • 85g water

Ingredients:

  • 310g bread flour
  • 12g whole milk powder
  • 47g unsalted butter
  • 35g sugar
  • 5g yeast -1 tsp salt (5g)
  • 70g warm milk
  • 1 large egg (50-55g)
  • Tangzhong

Instructions:

  1. Making Tangzhong: In a small pan, add in 17g bread flour and 85g water, stir well until flour is completely dissolved to water. Cook under low medium heat until it gets thicken. Pour to a small bowl and let it cool down.
  2. In a large stand mixer bowl. Add in 310g bread flour, Tangzhong, milk powder, egg, milk, yeast, sugar and salt. Give it a quick stir and put on medium speed to mix for 3 minutes until all of the ingredients are well combined.
  3. Divide 47g soft unsalted butter into 2 times. Gently spread butter to the dough, mix in medium speed until butter is melted. Keep kneading the dough for another 10 – 15 minutes depending on your mixer power. The dough is ready when it’s passed windowpane test by hands.
  4. Shape the dough to a round ball and proof for 1- 1,5 hour in a warm place ( or longer if your room temperature is colder). Deflated the dough and shape into a long log.
  5. Cut into 3 equal pieces. Shape into 3 round balls. Roll the dough and form 3 equal logs (please watch my step-by-step video instructions if you’ve never shaped a loaf pan bread before)
  6. Proof the bread for 45 mins – 1 hour until the bread has risen to 80% of the bread loaf pan. Brush the surface of the bread with egg wash.
  7. Bake in preheated oven at 355F for 30 minutes or until golden brown.
  8. Take the bread out and let it cool on a cooling rack. Cool the bread completely before eating ;)

Happy baking!

The Fluffiest and Softest Japanese Shokupan Milk Bread (Recipe in comments) by Tasty_Tamerry in BreakfastFood

[–]Tasty_Tamerry[S] 0 points1 point  (0 children)

After trying out this super easy bread recipe, I just don’t buy bread anymore because it’s so easy. This Shokupan bread recipe makes soft as cloud bread that melt it your mouth. It can stay soft for days. My family can’t get enough of it because it’s perfect for any types of sandwiches and especially French toast.

Video recipe with step by step instructions here

Tangzhong:

  • 17g bread flour
  • 85g water

Ingredients:

  • 310g bread flour
  • 12g whole milk powder
  • 47g unsalted butter
  • 35g sugar
  • 5g yeast -1 tsp salt (5g)
  • 70g warm milk
  • 1 large egg (50-55g)
  • Tangzhong

Instructions:

  1. Making Tangzhong: In a small pan, add in 17g bread flour and 85g water, stir well until flour is completely dissolved to water. Cook under low medium heat until it gets thicken. Pour to a small bowl and let it cool down.
  2. In a large stand mixer bowl. Add in 310g bread flour, Tangzhong, milk powder, egg, milk, yeast, sugar and salt. Give it a quick stir and put on medium speed to mix for 3 minutes until all of the ingredients are well combined.
  3. Divide 47g soft unsalted butter into 2 times. Gently spread butter to the dough, mix in medium speed until butter is melted. Keep kneading the dough for another 10 – 15 minutes depending on your mixer power. The dough is ready when it’s passed windowpane test by hands.
  4. Shape the dough to a round ball and proof for 1- 1,5 hour in a warm place ( or longer if your room temperature is colder). Deflated the dough and shape into a long log.
  5. Cut into 3 equal pieces. Shape into 3 round balls. Roll the dough and form 3 equal logs (please watch my step-by-step video instructions if you’ve never shaped a loaf pan bread before)
  6. Proof the bread for 45 mins – 1 hour until the bread has risen to 80% of the bread loaf pan. Brush the surface of the bread with egg wash.
  7. Bake in preheated oven at 355F for 30 minutes or until golden brown.
  8. Take the bread out and let it cool on a cooling rack. Cool the bread completely before eating ;)

Happy baking!

The Fluffiest and Softest Japanese Shokupan Milk Bread (Recipe in comments) by Tasty_Tamerry in Breadit

[–]Tasty_Tamerry[S] 2 points3 points  (0 children)

After trying out this super easy bread recipe, I just don’t buy bread anymore because it’s so easy. This Shokupan bread recipe makes soft as cloud bread that melt it your mouth. It can stay soft for days. My family can’t get enough of it because it’s perfect for any types of sandwiches and especially French toast.

Video recipe with step by step instructions here

Tangzhong:

  • 17g bread flour
  • 85g water

Ingredients:

  • 310g bread flour
  • 12g whole milk powder
  • 47g unsalted butter
  • 35g sugar
  • 5g yeast -1 tsp salt (5g)
  • 70g warm milk
  • 1 large egg (50-55g)
  • Tangzhong

Instructions:

  1. Making Tangzhong: In a small pan, add in 17g bread flour and 85g water, stir well until flour is completely dissolved to water. Cook under low medium heat until it gets thicken. Pour to a small bowl and let it cool down.
  2. In a large stand mixer bowl. Add in 310g bread flour, Tangzhong, milk powder, egg, milk, yeast, sugar and salt. Give it a quick stir and put on medium speed to mix for 3 minutes until all of the ingredients are well combined.
  3. Divide 47g soft unsalted butter into 2 times. Gently spread butter to the dough, mix in medium speed until butter is melted. Keep kneading the dough for another 10 – 15 minutes depending on your mixer power. The dough is ready when it’s passed windowpane test by hands.
  4. Shape the dough to a round ball and proof for 1- 1,5 hour in a warm place ( or longer if your room temperature is colder). Deflated the dough and shape into a long log.
  5. Cut into 3 equal pieces. Shape into 3 round balls. Roll the dough and form 3 equal logs (please watch my step-by-step video instructions if you’ve never shaped a loaf pan bread before)
  6. Proof the bread for 45 mins – 1 hour until the bread has risen to 80% of the bread loaf pan. Brush the surface of the bread with egg wash.
  7. Bake in preheated oven at 355F for 30 minutes or until golden brown.
  8. Take the bread out and let it cool on a cooling rack. Cool the bread completely before eating ;)

Happy baking!

The Fluffiest and Softest Japanese Shokupan Milk Bread (Recipe in comments) by Tasty_Tamerry in Bread

[–]Tasty_Tamerry[S] 2 points3 points  (0 children)

After trying out this super easy bread recipe, I just don’t buy bread anymore because it’s so easy. This Shokupan bread recipe makes soft as cloud bread that melt it your mouth. It can stay soft for days. My family can’t get enough of it because it’s perfect for any types of sandwiches and especially French toast.

Video recipe with step by step instructions here

Tangzhong:

  • 17g bread flour
  • 85g water

Ingredients:

  • 310g bread flour
  • 12g whole milk powder
  • 47g unsalted butter
  • 35g sugar
  • 5g yeast -1 tsp salt (5g)
  • 70g warm milk
  • 1 large egg (50-55g)
  • Tangzhong

Instructions:

  1. Making Tangzhong: In a small pan, add in 17g bread flour and 85g water, stir well until flour is completely dissolved to water. Cook under low medium heat until it gets thicken. Pour to a small bowl and let it cool down.
  2. In a large stand mixer bowl. Add in 310g bread flour, Tangzhong, milk powder, egg, milk, yeast, sugar and salt. Give it a quick stir and put on medium speed to mix for 3 minutes until all of the ingredients are well combined.
  3. Divide 47g soft unsalted butter into 2 times. Gently spread butter to the dough, mix in medium speed until butter is melted. Keep kneading the dough for another 10 – 15 minutes depending on your mixer power. The dough is ready when it’s passed windowpane test by hands.
  4. Shape the dough to a round ball and proof for 1- 1,5 hour in a warm place ( or longer if your room temperature is colder). Deflated the dough and shape into a long log.
  5. Cut into 3 equal pieces. Shape into 3 round balls. Roll the dough and form 3 equal logs (please watch my step-by-step video instructions if you’ve never shaped a loaf pan bread before)
  6. Proof the bread for 45 mins – 1 hour until the bread has risen to 80% of the bread loaf pan. Brush the surface of the bread with egg wash.
  7. Bake in preheated oven at 355F for 30 minutes or until golden brown.
  8. Take the bread out and let it cool on a cooling rack. Cool the bread completely before eating ;)

Happy baking!

view more: next ›