Hokkaido milk bread.

ミルクパン

Japanese milk bread also known as shokupan.

Ingredients:

tangzhong:

egg wash:

Equipment:

Yield:

Execution:

Add tangzhong ingredients to a saucepan, while constantly mixing over medium heat, bring to 150°F or until it forms a thick gel paste.
Place in a container and let cool to room temperature.

2. kneading.

As the tangzhong cools, bloom yeast in milk for 10 minutes, until frothy.
Meanwhile, in a stand mixer bowl, combine flour, salt and sugar.
Set the mixer on low speed, add the bloomed yeast mixture, whole egg and tangzhong, knead until no dry flour remains.
Increase the speed to medium-high and incorporate all of the butter one knob at a time. Continue to knead for 5-6 minutes or until the dough is smooth, silky and pulls cleanly from the sides of the bowl.

3. proof.

Form the dough into a tight ball and place into a lightly greased bowl. Cover with plastic wrap and let rise in a warm environment for 60 minutes.

4. shaping pt.1

5. shaping pt. 2

One ball at a time, roll into a 30x10cm rectangle.
Fold the right side of the dough until the edge meets the middle, lengthwise, repeat with the left side to make the edges overlap.
Take the upper two corners and fold each towards the center to form a triangle tip at the top. Slowly begin rolling the dough towards yourself keeping the same tension throughout. Do not roll too tightly.
Once you have rolled to the end and have formed a cylindrical, thick log, pinch the dough at the seam to keep it sealed. Make sure the entire roll is even.
It should look like a billot log/swiss roll.
Place the log, seam side down, into a lightly greased 9x5” loaf pan.
Repeat with each portion, leaving 1 cm between each log.
Cover the loaf pan with plastic wrap and let proof at room temperature for 30 minutes.

6. baking.

Preheat a convection oven to 375°F.
Brush the top of the loaf with the egg wash and bake on the bottom rack for 25-30 minutes.
Once golden brown, place onto a wire rack and let cool for 2-3 hours before slicing.