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Japanese Milk Bread (Shokupan)
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Ingredients
- Bread flour250g + 20g for the yukone and extra for dusting
- instant dried yeast5g
- Caster sugar30g
- Fine salt5g
- lukewarm whole milk80ml
- Egg1 beaten
- Unsalted butter25g
- milk or melted butter1 tbsp
- oilfor proving and the tin
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 220, protein 6, fat 7, carbs 35, fiber 1, sugar 10
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: bbcgoodfood.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed