# Shokupan

Japanese milk bread that is soft, fluffy, and rectangular.

- Total time: 30 min
- Cuisine: Japanese
- Category: Baked Goods
- Language: en

## Ingredients

- flour
- milk
- butter
- eggs
- tangzhong
- dough ingredients

## Instructions

1. Dump all dough ingredients into the mixer at the same time.
2. Knead long enough for it to come together and pass the window pane test.
3. Allow dough to proof until doubled in size.
4. Divide into three.
5. Shape each portion into a little roll ready to be tucked away in the loaf tin to finish proofing.
6. On a lightly floured surface, fold each edge in to create a rectangle, then use a rolling pin to stretch it out nice and long.
7. Fold each edge into the middle, then roll up gently but tightly.
8. Line them up inside your baking tin, you're going to proof them until it's almost reaching the top edge.
9. Close the lid, bake it for half an hour in the oven.
10. Allow to cool down on a rack once it's done.
11. Only slice once it's completely cooled down.

## Equipment

- knife
- mixer
- bowl
- rolling pin
- baking tin

## Tips

- Allow to cool on a rack.
- Slice once completely cooled.

## Source

- Original video: https://vt.tiktok.com/ZSk28P3VT/
- Recipe page: https://www.cliprecipe.com/recipe/f28132b7-8c88-4882-a41e-d7e8dc5d52c4
- Extracted: 2025-06-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt