Japan · Asia
Shokupan
The tangzhong roux pre-gelatinizes starch for the fluffiest crumb in baking.
Japanese milk breadshokupan tangzhong
The Chemistry in This Bake
Pre-cooking a flour-water roux (tangzhong) to gelatinize its starch before adding it to the main dough.
Learn the full technique →Ingredients
- Bread flour
- Milk
- Sugar
- Butter
- Instant yeast
- Salt
- Egg
- Water (for tangzhong)
Method
Cook a flour-and-water roux (tangzhong) at 65 °C until it thickens and gelatinizes; cool.
Knead all ingredients including the cooled tangzhong until the dough passes the windowpane test.
Bulk ferment until doubled.
Divide, ball up, rest, and roll each piece into a tight cylinder.
Place in a pullman tin and proof until nearly reaching the rim.
Bake at 190 °C for 30-35 minutes until deep golden; brush with butter.