Japanese Milk Bread - Shokupan with 20% Whole-Wheat Tangzhong and Honey

In this video, we're making a healthier bread using a mix of whole wheat and bread flour, with honey as a natural sweetener. Thanks to the whole wheat, the bread contains more fiber and nutrients, making it better for our digestive system and bodies. Using the whole wheat along with the tangzhong process gives us softer bread with a longer shelf life, and by resting the whole wheat tangzhong overnight, we reduce the amount of phytic acid which is what impairs the absorption of minerals like zinc, iron, and calcium. When we throw honey into this mix, we don't just get a sweeter bread, the honey also gives our bread a range of benefits, similar to what tangzhong does. All together, we end up with a simple and beautiful bread that's better for our health and still absolutely delicious. Watch the video for more!

#tangzhong #breads #shokupan #milkbread #wholewheat #honey

References:
1. Effect of honey powder on dough rheology and bread quality Qunyi Tong et al (2010).
2. Quality Characteristics of White Pan Bread with Honey
김은지, & 이광석,. (2013).

Chapters
0:30 Presentation
2:50 Recipe
6:35 Bread Making