Stand Mixer Instructions:

• In a bowl, mix lukewarm milk (140g) with a pinch of sugar and add the yeast (6g). Let it sit for about 5-10 minutes until it becomes frothy.
• In a small saucepan, whisk together flour and milk for Tang Zhong. Cook over medium heat, stirring continuously until it forms a thick, pudding-like consistency. Set aside to cool.
• In the bowl of your stand mixer, combine 375g bread flour, 3g salt, 60g sugar (or 30g for savoury), and 6g yeast. Mix briefly to combine.
• Pour in the lukewarm milk (140g) and the cooled Tang Zhong. Mix on low speed until the ingredients come together.
• With the mixer running, gradually add the butter (50g) in small increments. Allow each addition to incorporate before adding more. Continue to knead until the dough is smooth and elastic.
• Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
• Punch down the risen dough. Divide into three equal parts and and shape each part into a rectangle. Roll each rectangle tightly into a log and place them seam side down in a greased loaf pan.
• Cover the loaf pan with a damp cloth and let the dough rise for another 1-2 hours until it reaches the top of the pan.
• Preheat your oven to 350°F (175°C) during the last 20 minutes of the second rise.
• Bake the Shokupan in the preheated oven for 25-30 minutes or until the top is golden brown, and the bread sounds hollow when tapped.
• Allow the Shokupan to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing.
• Slice, toast, or savour your homemade Shokupan as you like! It's perfect for sandwiches, toast, or just on its own.