How to make Shokupan (Japanese milk bread) | Better Baker

Super soft and fluffy bread that is insanely good especially right out of the oven. Nothing like fresh bread to make your mornings better. I had this with some butter with a drizzle of honey and OH MY GOD... You have to try it! Tangzhong Flour 20g Water 50g Milk 50g Dough Flour 350g Yeast 1 tsp Egg 01 Water 100g - 120g (or milk) Tangzhong 100g Butter 15g Salt 1/2 tsp ►Make the dough and proof for 40 - 60mins ►Scale and proof for 40 mins or until it doubles in size ►Bake at 200C - 210C for 35 mins Check out the link below for more recipes.👇 https://itsbetterbaker.wixsite.com/be... Instagram   / better_baker_   Facebook   / better.baker.33