When you hear Hokkaido milk bread, most people think of bread made with Hokkaido pumpkin. It isn’t, though. It is the softest, most fluffy bread made with wheat flour you will ever try. It’s not brioche bread because there is no butter in the recipe. So to enrich the dough, we add egg and whipping cream. That will help with flavor and retain the moisture in the bread. This is my shokupan recipe.
This bread is known by many names: Japanese milk bread, Asian milk bread, Shokupan, Pai Bao, and Tangzhong milk bread. Whatever the name, this is the best and most fluffy bread you will ever make. I’ve made a sourdough version of this recipe, but honestly, this has a superior texture.Continue reading