Shokupan, a popular Japanese enriched white bread, boasts a remarkably fluffy and soft interior that’s surprisingly easy to achieve at home. Its characteristically rectangular shape and delicate crust make it a favorite for sandwiches and toast. A unique technique called tangzhong contributes to its distinctive texture and extended shelf life. This method involves cooking a portion of the flour and liquid to create a roux-like slurry before incorporating it into the dough. Let’s delve into the science of tangzhong and explore a recipe for baking a perfect shokupan loaf that rivals store-bought bread.
The tangzhong method involves mixing one part flour with five parts liquid (water or milk), heating and stirring the mixture until it thickens into a syrupy, pudding-like consistency. This mixture is then cooled and added to the remaining dough ingredients. The process pre-gelatinizes the flour’s starches, effectively trapping water and contributing to a longer shelf life and a softer texture.
To test the impact of tangzhong, two identical shokupan loaves were baked—one with tangzhong and one without—using the same amounts of flour, liquid, yeast, salt, and butter. The doughs were mixed, risen, divided, rolled, proofed, and baked under identical conditions.
The loaf without tangzhong exhibited a softer texture and larger air bubbles. The dough containing tangzhong felt noticeably stiffer during kneading. After 48 hours, the tangzhong loaf retained slightly more moisture. After four days, taste testers perceived the tangzhong version as slightly moister and fresher, although the difference was subtle. However, when toasted, the non-tangzhong loaf was preferred for its lighter, fluffier texture.
While the tangzhong method did offer some benefits in terms of moisture retention, the differences were minimized after reheating. Further experimentation, considering factors like the proportion of liquid used for the tangzhong and the type of dough (lean vs. enriched), is warranted.
Now, let’s walk through a step-by-step recipe for a classic rectangular shokupan loaf.
To prepare the tangzhong, combine 175 grams of water and 35 grams of bread flour in a skillet over medium-low heat. Stir until the mixture thickens to a syrupy consistency, resembling pudding. You’ll know it’s ready when you can see the bottom of the pan after running a spatula through the mixture. Transfer the tangzhong to a container and let it cool. Since yeast dies at high temperatures, cooling the tangzhong is crucial before mixing it with the other ingredients.
Meanwhile, warm 175 grams of milk to approximately 100 degrees Fahrenheit and combine it with 9 grams of instant yeast. Allow the mixture to proof to confirm the yeast’s activity.
In a separate large mixing bowl, combine 565 grams of bread flour, 30 grams of sugar, and 12 grams of salt. Once the tangzhong has cooled, add it to the dry ingredients along with the proofed yeast mixture and 2 eggs.
Mix the ingredients until a cohesive dough begins to form. Then, incorporate 30 grams of softened butter, working it into the dough until it becomes smooth and elastic. Cover the bowl with plastic wrap and let the dough rest for 15 minutes. This resting period makes hand-kneading easier.
Turn the rested dough onto a lightly floured surface and knead for 8-10 minutes to develop the gluten. To check for gluten development, perform the windowpane test: Gently stretch a small piece of dough. If it tears before becoming translucent, continue kneading.
Once kneaded, return the dough to the bowl, cover it with plastic wrap, and let it rise until doubled in size (about 60-90 minutes).
Punch down the risen dough and shape it into a rectangle roughly the width of your loaf pan. Tightly roll the dough up, pinch the seam closed, and place it seam-down in a non-stick 13.5-inch pullman loaf pan. Cover the pan with plastic wrap and let the dough proof for another 45-60 minutes.
Preheat your oven to 375 degrees Fahrenheit during the last 20 minutes of proofing. When the dough almost reaches the top edge of the pan, slide on the cover (if using a pullman pan with a lid) and bake for 30 minutes.
Remove the baked bread from the oven and invert the pan to release the loaf. For a darker crust, bake for an additional 5-10 minutes. The internal temperature should reach at least 200 degrees Fahrenheit.
Allow the bread to cool completely before slicing and enjoying its soft, fluffy texture. Shokupan makes excellent sandwiches and toast.
A classic turkey sandwich with mayonnaise, mustard, jalapeno chips, pickled onions, cheese, lettuce, and tomato on this perfectly square bread is truly satisfying.
