Shokupan (+ what does tangzhong do for Milk Bread?)

Shokupan is a Japanese milk bread with a fluffy and soft interior. The bread uses an interesting technique called tangzhong, but what does it actually do? I put it to the test.

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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #Shokupan

Affiliate Disclosure:

0:00 Episode Premise
0:50 Intro
1:13 What is tangzhong and how does it work?
2:15 Texture Test - Loaf with & w/o tangzhong
3:04 Staling Test - Loaf with & w/o tangzhong
3:43 Should you bother using the tangzhong method?
4:33 Rectangular Shokupan - Step by step recipe
8:18 Basic, but good turkey sandwich

[EthanChlebowski]

I love testing these techniques first hand to see what's going on! Here are some more notes on the bread tests and tangzhong:
- The ingredient amounts used in both doughs were identical and weighed the same after mixing - specifically it was 605 g to 613 g.
- Based on the initial test, if I wanted to achieve the same light crumb as the one without the tangzhong I would try adding more liquid first.
- I did bake another loaf (off-camera) with a 1 part flour to 3 parts liquid tangzhong that was like stiff mashed potatoes when doing some research for this video and found it quite similar to the 1:5 part tangzhong.
- I'm quite interested in seeing how tangzhong works for lean doughs (no fats, milk, sugar, etc.) as it reduces bread to it's base components. Things like fat, milk, sugar can have a big effect on texture, and for emulsifiers like eggs, On Food & Cooking notes that these can have effects on reducing staling as well.


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[格温德琳野兔]

Hi, the all point of the tangzhong method is that it allows you to hydrate your dough more.
So it doesn't make much sense to compare with the same hydratation level. And the egg does count for baker's percentage (but there is none usually)

Usually it's 5 to 7% added flour, and 5 times that in water/milk (so for exemple 100g flour + 7g flour + 35g water/milk)
While you have the ratio right, you're not cooking the tangzhong enough in my opinion, it should be much thicker (which shows the flour can absorb more)

The recipe you used total at 70% hydratation, that's really low (for tangzhong shokupan).
What you would usually find is 85-90% hydratation (around 72% for normal shokupan), which is precisely why tangzhong is used, because without it, it's really really difficult.

That said it will still be quite a challenge if you're only using your hands.

[ethanspantryreport]

Ingredient report:

Mayo was seen at 8:20 - 8:23.
Pickled onions were seen at 0:48 (credit to Todd Ostermeler), 8:20 - 8:22, 8:25 and 8:32 - 8:57.

I'll catch you all in the next ingredient report, peace.

[Shuma_tsu]

Breadowski is making bread, it's a cause for celebration

[dodgeball]

When I use tangzhong, I always increase the hydration slightly from the recipe otherwise the dough will be too dry.
It's highly likely that your tangzhong loaf needs more liquid. It should not be denser than the loaf w/o tangzhong.

[DianeH]

Ethan dude you've gotta read up on tangzhong and re-do this video. your tangzhong looked undercooked to me and this really didn't come out like it should have. use a kitchen thermometer and ensure you're cooking it to 65 Celsius. also, increase the hydration a bit. you'll be amazed and you won't have a dense loaf. -signed, a baker for 40+ years

[CHEFPKR]

Probably one of my favorite ways of making bread. It allows for such an awesome hydration and a wonderful sandwich bread.

[Shrifbun]

I make my tangzhong with whole milk instead of water, and I find that it makes the bread so much more flavorful as well as more moist. I think the extra protein/fat really makes a difference. Also I cook my tangzhong more than that. A good tangzhong would develop a skin if left uncovered.

[JohnNathanShopper]

Ethan cuts bread with his wicked sharp non-serrated veggie cleaver and then shaves a paper thin slice of tomato. The knife sharpening flex is real

I think it is advised to use more liquid when using tangzhong technique. You can up the hydration to 75% and still have a workable dough.

[joseph_b]

As an avid bread baker I have used this technique several times. I get where it is going, but my personal preference is I like the bread with a nice chew to it and not too fluffy. As far as improved shelf life my bread that I make does not last long enough for shelf life to be an issue. Happy baking!!!!

[Hup.]

Just want to point out that I don’t think your tangzhong is getting thick enough to see a noticeable difference in the final product. I was taught to (a) get the tangzhong much thicker, thicker than a pudding, to where you can smell its close to browning temps and (b) do not include the liquid from tangzhong as part of the overall hydration percentage. The tangzhong should be treated as a dry ingredient amending the dough recipe as written.

[katydidiy]

Tangzhong really works! I used KAF's recipe for Classic Sandwich Bread. I'll never go back. Here's another game-changer🍷

[sanekn]

Mate i'm just gonna say it - i LOVE your content, it's precise af, very good visuals, great receipes !

[DavidRaccah]

I rarely comment, and yay, I guessed the winner, but hey, BIG PROPS sir! The running Patreon list of patrons is impressive, but what is even more impressive is your understated manner of showing it! So many other YouTube foodie feeds put it all over the video, which makes it highly garish and, well, over-handed, IMHO. Bravo and much success! Happily subscribed a few months ago!

[shalaq]

I use tangzhong in one of my breads in my bakery and there is a big difference in dough texture. I use no more than 5% of the flour for tangzhong. All the best from Poland!

[masonmason]

Thanks for doing your bread recipes without a mixer, it's nice to know how to do it without a mixer.

[farmerdan]

Thanks Ethan! I used your recipe for the Pullman pan loav. Turned out perfect the first time. I wowed a crowd with your bread made into katsu sandos! The best recipe!

[KillaManShaaank]

Hey I just found out your channel and I'm actually surprised that you're not one of the top food youtubers. I'm fairly new to this part of the youtube community and you definitely deserve like 10m subscribers. Amazing video quality and especially content, I'm trying some of your recipes out and they're delicious, keep up the good work buddy!

[DomBill]

TangZhong is a great ingredient to use, hydration is important just so it’s not too dry. A mixture of flour and water to create a slurry is ideal, it’s typically a mixture of equal parts of flour and water used in thickening soups or stews. Bang on Ethan! 🥘😍😎😋👌🏻