Shokupan Recipe (Fluffy Japanese Milk Bread With Tangzhong)
hungryhuy.com · 2020 · 1 loaf
Against 73 Japanese milk bread recipes
Less sugar than 82% of recipes.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- Less sugar than 82% of recipes: 6.9% of the flour weight against the typical recipe's 13%.
- Liquid in the middle half of recipes: 55% of the flour weight against the typical recipe's 68%.
Ingredients (12)
- 23 g bread flour23 g
- 56 g filtered water56 g
- 56 g whole milk56 g
- 1 large egg (room temperature)≈ 50 g
- 70 g whole milk70 g
- 340 g bread flour340 g
- 7.3 g instant yeast7 g
- 16 g milk powder16 g
- 25 g white granulated sugar25 g
- 4.5 g salt (Diamond Crystal brand preferred)4.5 g
- 56.7 g unsalted butter (cubed and softened and more for greasing the pan)57 g
- vegetable oil (for oiling proofing bowl)n/a
flour 363 gbatter 705 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 73 recipes. Shaded: the middle half. Tick: the median.
- Liquid55% · 28th percentile · median 68%
- Butter16% · 69th percentile · median 13%
- Sugar6.9% · 17th percentile · median 13%
- Egg14% · 45th percentile · median 14%
- Salt1.2% · 34th percentile · median 1.6%
- Yeast2% · 68th percentile · median 1.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 120 minutes
- median 31 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, butter, sugar, egg, salt, yeast.
Do something with it
Or browse all 73 Japanese milk bread recipes.