Hokkaido Milk Bread (Shokupan)
Hokkaido Milk Bread – Light and fluffy pull-apart Japanese bread that is easy to make! This milk bread recipe uses the tangzhong roux method which helps create a tender loaf of bread that’s perfect with a bit of butter on it for breakfast! Ingredients Starter 1/4 tablespoon bread flour 1/4 cup whole milk 1/4 cup water Dough 2 1/2 cup bread flour 1/4 cup granulated sugar 2 1/4 teaspoons active dry yeast 1 yeast packet 1 tablespoon dry milk powder or sweetened condensed milk 1 teaspoon salt 1/2 cup milk room temperature 1 egg room temperature and beaten 1/4 cup unsalted butter softened Heavy cream or melted butter Instructions For full instructions you can go to mildlymeandering.com .