Milk Shokupan: Japanese Milk Sandwich Bread

Finally, it's time for my milk shokupan!!!!

It's very simple and I think it's very delicious too ^^.

Anyway, I had to test many times until I got the recipe that I like. Not that the bread is hard to make, the method is straight forward and the dough is very easy to knead, but the problems are the right resting and baking time.

If you put the dough into the oven too soon, the texture will be dense, and if you under-bake the bread will lose its shape when cool.

So all you have to do is be patient, haha.

 

As there is both milk and milk powder, the dough turns brown quickly, but don't let it deceive you !!!! Just cover the top with a piece of foil (or use only a lower heat source) and bake it until it reaches the suggested baking time.

This bread is good with almost everything (or you can eat it plain), enjoy it the way you like!

Recipe: Japanese Milk Sandwich Bread

สูตรภาษาไทย: โชกุปังนมสด

日本語のレシピ：ミルク食パン

Youtube: โชกุปังนมสด/ Japanese Milk Sandwich Bread/ ミルク食パン

Milk Shokupan: Japanese Milk Sandwich Bread

Make 1 loaf

16.5 x 11 x 10 cm loaf pan

240 g ................... Bread Flour

18 g ...................... Milk powder

3.6 g ........................ Instant yeast

25 g ...................... Granulated sugar

3.6 g ........................ Salt

180 g ..................... Milk

35 g ...................... Unsalted butter

.............................. Unsalted butter for brushing after baking

Put the bread flour, milk powder, sugar, and instant yeast into a bowl.

Whisk to combine. Add the salt and whisk to combine.

Pour the milk into the bowl, and mix with a spatula.

Mix until fully combined.

Remove the dough from the bowl. 

Knead for 7-8 minutes.

Knead until the dough passed the windowpane test.

Put the unsalted butter into the dough.

Knead for 5-6 minutes.

And roll the dough into a ball.

Cover loosely with plastic wrap and let it rise for 1 hour.

When the dough is ready.

Cut it into 3 equal pieces.

And roll each piece into a ball.

Rest before shaping for 15 minutes.

Brush 16.5 x 11 x 10 cm loaf pan with butter.

Pat the dough

About 12 x 18 cm.

Fold the dough from both sides to the center

Roll the dough

Put the dough into the prepared pan.

Let it rise for 1 hour.

 

Before baking, preheat an oven to 180℃. Using upper and lower heat

Bake for 30 minutes.

Use only lower heat or cover the top of the bread with foil.

Bake for 20 minutes more.

Brush with the melted butter.

Let the bread cool completely on a wire rack.

Milk Shokupan: Japanese Milk Sandwich Bread