# @shehrbanocooks on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DU3QPdNAhK1
- **Gondola URL:** https://gondola.cc/posts/59923214-shehrbanocooks-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/c1f4a81075.jpg
- **Posted:** 2026-02-17T15:03:55.000+00:00

## Caption

Japanese Cotton Bread AKA shokupan. This is the pullman loaf method.

Ingredients

Tangzhong
	•	½ cup whole milk (120 g)
	•	3 tbsp all-purpose flour (24 g)

Dough
	•	Tangzhong, cooled
	•	¾ cup whole milk, lukewarm (180 g)
	•	2½ tsp active dry yeast (7–8 g)
	•	3½ tbsp sugar (45 g)
	•	1 large egg (≈50 g)
	•	2¾ cups all-purpose flour (350 g)
	•	1 tsp salt (6 g)
	•	4 tbsp unsalted butter, softened (56–58 g)

⸻

Method
	1.	Tangzhong: Cook milk and flour, stirring, until thick and glossy. Cool completely.
	2.	Yeast: Mix warm milk, sugar, and yeast. Rest 5–10 minutes until foamy.
	3.	Mix: Add egg and tangzhong. Add flour and salt; mix to form dough.
	4.	Knead: Add butter gradually and knead until silky, elastic, and slightly tacky.
	5.	First rise: Cover and rise until doubled (45–60 min).
	6.	Shape: Form into a tight log and place in a well-greased Pullman pan.
	7.	Second rise: Rise until about ½–1 cm below lid.
	8.	Bake: 350°F / 175°C for 35 minutes total (covered, then uncover for color if needed).

Cool slightly before removing from pan.

#japanesebread #shokupan #milkbreadrecipe #brod #bread

## Stats

- **Views:** 10,129
- **Likes:** 374
- **Shares:** 0
- **Comments:** 0

## Tags

milkbreadrecipe, bread, japanesebread, brod, shokupan

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