Shokupan in the Air Fryer
Japanese milk bread with a cloud-soft, shreddable crumb baked in the air fryer. The tangzhong method gives a light, subtly sweet loaf that stays fresh for days.
Equipment
- 1 Air fryer For the tangzhong
- 1 Lille gryde Til tangzhong
- 1 Mixing bowl
- 1 Small loaf pan Must fit in the air fryer
- 1 Kitchen scale
- 1 Kitchen towel For rising
Ingredients
Tangzhong (cooked flour paste)
- 20 g wheat flour Preferably high in protein
- 50 ml water
- 50 ml whole milk
Dough
- 250 g wheat flour Preferably high in protein
- 30 g sugar
1 tsp salt- 5 g dry yeast Instant
- 100 ml whole milk Lukewarm
- 1 pcs egg Beaten
- 30 g butter Soft, cubed
Instructions
Preparation
- Whisk 20 g wheat flour together with 50 ml water and 50 ml whole milk in a small saucepan until the mixture is completely smooth.
- Heat over medium heat, stirring constantly, until the flour paste thickens and becomes smooth and glossy (about 65 °C). Remove the pan from the heat and let the tangzhong cool until lukewarm.
- Combine 250 g wheat flour, 30 g sugar, 1 tsp salt and 5 g dry yeast in a mixing bowl. Add the cooled tangzhong, 100 ml whole milk and 1 pcs egg.
- Knead the dough for 8-10 minutes until smooth. Add 30 g butter a little at a time and keep kneading until the dough is glossy, elastic and pulls away from the bowl.
- Shape the dough into a ball, place it in a lightly greased bowl, cover with a kitchen towel and let it rise in a warm spot for about 60 minutes, until doubled in size.
Cooking in the air fryer
- Knock back the dough and divide it into 3 equal pieces. Roll each piece out flat with a rolling pin, fold the sides in toward the middle and roll it up tightly into a small roll.
- Place the three rolls side by side, seam down, in a small greased loaf pan that fits in the air fryer basket. Cover the pan and let the dough proof for about 45 minutes, until it fills the pan well.
- Preheat the air fryer to 160 °C convection. Put in the loaf pan and bake the shokupan for 25-30 minutes. Lay a piece of parchment paper loosely over the top after about 12 minutes if the surface gets too dark.
- The bread is done when it's golden and sounds hollow when you tap the bottom lightly. Turn it out of the pan and let it cool completely on a wire rack before slicing.
Notes
Tips for a perfect result:
The tangzhong (the cooked flour paste) is the secret behind shokupan's cloud-soft crumb and long shelf life — never skip it, and let it cool before mixing it into the dough. Variation:
Fold 2 tbsp toasted sesame seeds into the dough, or brush the loaf with melted butter right after baking for extra shine and a soft crust. Serving:
Serve in thick slices with butter and jam, or use the bread for luxurious toast and sandwiches. Portion size:
Use a small loaf pan that fits in your air fryer basket. If your air fryer is very small, you can bake the dough as two smaller loaves in two batches.
The tangzhong (the cooked flour paste) is the secret behind shokupan's cloud-soft crumb and long shelf life — never skip it, and let it cool before mixing it into the dough. Variation:
Fold 2 tbsp toasted sesame seeds into the dough, or brush the loaf with melted butter right after baking for extra shine and a soft crust. Serving:
Serve in thick slices with butter and jam, or use the bread for luxurious toast and sandwiches. Portion size:
Use a small loaf pan that fits in your air fryer basket. If your air fryer is very small, you can bake the dough as two smaller loaves in two batches.
Nutrition
Calories: 335kcalCarbohydrates: 55gProtein: 9gFat: 8gSaturated fat: 4gPolyunsaturated fat: 1gMonounsaturated fat: 2gCholesterol: 55mgSodium: 490mgPotassium: 130mgFiber: 2gSugar: 9gVitamin A: 260IUCalcium: 55mgIron: 2mgNet carbohydrates: 53g
