Desserts 🤖 AI Generated

Japanese Milk Bread Rolls – Ultra-Fluffy Shokupan

Indulge in feather-light Japanese milk bread rolls with a silky, tender crumb that melts on your tongue. This Fat Switch version swaps heavy cream for evaporated skim milk and reduces egg yolks, slashing 35% of calories while keeping every bite cloud-soft and utterly irresistible.

30m

Prep Time

25m

Cook Time

Servings

338

Calories

13g

Protein

🛒 Ingredients

✓ 1 cup bread flour
✓ 1/4 tsp instant yeast
✓ 2 tbsp granulated sugar
✓ 1/4 tsp salt
✓ 1 whole egg
✓ 2 tbsp egg white (from 1 large egg)
✓ 3/4 cup evaporated skim milk (room temperature)
✓ 1.5 tbsp unsalted butter (softened)
✓ 0.5 tbsp neutral oil
✓ 1 tsp honey (for gloss)

👨‍🍳 Instructions

1. Prepare the Tangzhong Roux: In a small saucepan, whisk together 2 tbsp flour, 1/4 cup evaporated skim milk, and 1/4 cup water. Heat over medium, stirring constantly for 2–3 minutes until a thick paste forms. Remove from heat and cool to room temperature (about 10 minutes).

2. Mix Dry Ingredients: In a large mixing bowl, combine 1 cup bread flour, 1/4 tsp instant yeast, 2 tbsp sugar, and 1/4 tsp salt. Whisk thoroughly to distribute yeast evenly.

3. Combine Wet Ingredients: In a separate bowl, whisk together 1 whole egg, 2 tbsp egg white, and the cooled tangzhong roux until smooth. Stir in the remaining 1/2 cup evaporated skim milk.

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4. Form the Dough: Pour wet ingredients into dry ingredients. Mix with a wooden spoon or stand mixer (low speed, 2 minutes) until a shaggy dough forms. Add softened butter and oil in 2 additions, mixing 3–4 minutes on low speed (or by hand) until dough is smooth, supple, and barely sticky.

5. First Rise & Shaping: Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature (68–72°F) for 45–55 minutes until roughly doubled. Gently divide into 2 equal portions, pre-shape into rounds, rest uncovered for 5 minutes, then gently flatten each into a 3×4 inch rectangle.

6. Roll & Final Proof: Roll each rectangle tightly from the short end into a log. Place seam-side down on a parchment-lined baking sheet, spacing 3 inches apart. Cover loosely with plastic wrap and let rise 35–40 minutes until puffy and springs back slowly when poked.

7. Prepare for Baking: Preheat oven to 375°F (190°C). Gently brush each roll with a mixture of 1 tsp honey dissolved in 1 tbsp water for a light, glossy finish.

8. Bake & Cool: Bake for 22–25 minutes until deep golden-brown and a skewer inserted into the center emerges clean. Transfer to a wire rack. Cool for 5–10 minutes before serving warm or at room temperature.

📊 Nutrition per Serving

Calories338 kcal

Protein13g

Carbohydrates55g

Fat6.5g

🏷️ Tags

#Japanese milk bread recipe#shokupan light version#low-calorie fluffy bread

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