ShokupanSource: https://mise-wine.vercel.app/recipes/shokupanAdd to collectionIngredientsInstructions0 / 11 steps0 of 11 steps completeReset progress1Make Tangzhong: Combine flour and milk in saucepan and cook until it reaches 149F, stirring to avoid lumps. Cool at least 6 hours or overnight.2Mix: Intensive mix (sp2 3 min; sp4 6 min; add butter; sp2 3 min; sp4 6 min; sp6 4 min3DDT: 72-75F4First Fermentation: 45-60 minutes; retard overnight (optional)5Divide: 108g for burger buns6Preshape: light batard for loaf; boules for buns7Rest: 20-30 minutes8Shape: Round buns or pullman loaf9Final Proof: 60-90 minutes at 77F, 65% RH10Steam: 2 seconds for buns11Bake: Conventional oven 375F; Convection oven 365F w/ steam 9 minutes, 340F no steam 9 minutes. 18 minutes for buns, 40 minutes for pullman loaf.