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Japanese Milk Bread (Shokupan) 🍞🇯🇵 SAVE THIS RECIPE! ⬇️ The softest, fluffiest bread you’ll ever make - stays soft for days! Cloud-like texture that melts in your mouth! Ingredients For the tangzhong (water roux): • 3 tablespoons (25g) bread flour • ½ cup (120ml) water For the dough: • 2 ½ cups (315g) bread flour • ¼ cup (50g) granulated sugar • 2 teaspoons instant yeast • 1 teaspoon salt • ½ cup (120ml) whole milk, warmed • 1 large egg, room temperature • ¼ cup (55g) unsalted butter, softene
0:30
Japanese Milk Bread (Shokupan) 🍞🇯🇵 SAVE THIS RECIPE! ⬇️ The softest, fluffiest bread you’ll ever make - stays soft for days! Cloud-like texture that melts in your mouth! Ingredients For the tangzhong (water roux): • 3 tablespoons (25g) bread flour • ½ cup (120ml) water For the dough: • 2 ½ cups (315g) bread flour • ¼ cup (50g) granulated sugar • 2 teaspoons instant yeast • 1 teaspoon salt • ½ cup (120ml) whole milk, warmed • 1 large egg, room temperature • ¼ cup (55g) unsalted butter, softene
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