Japan Β· East Asia
Shokupan
Also known as ι£γγ³, Japanese milk bread
Japanese milk bread made with a tangzhong (cooked flour-water roux) folded into the dough, a technique that traps extra water for an exceptionally soft, long-lasting crumb.
Method
Tangzhong Tin-Bake
Hydration
68%
water to flour
Glycemic index
75
High GI
Energy
260 kcal
per 100 g
Sensory profile
- sourness
- 1
- sweetness
- 4
- crispiness
- 1
- chewiness
- 3
- aroma
- 5
- moistness
- 8
Scale 0β10
Nutrition
per 100 g| Energy | 260 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 48 g |
| of which sugars | 5 g |
| Fat | 4 g |
| Fiber | 1.6 g |
| Sodium | 380 mg |
Typical values; recipes vary.
Texture
- Ultra-soft cottony crumb
- Thin pale crust
Typical ingredients
- Wheat Flour
- Milk
- Yeast
- Salt
- Sugar
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.