Скачать или смотреть Bread fail?! What went wrong with my Japanese Milk bread dough

I tried making the fluffiest Japanese milk bread — and let’s just say… it did not go according to plan 😅

In this video, I walk you through my entire bread-making process, the exact moment things went south, and what I learned from this super sticky, stubborn dough disaster.

If you’ve ever had bread dough that refuses to get elastic, looks like a gooey mess, or climbs up your stand mixer — you’re not alone!

🍞 Watch as I troubleshoot the recipe
❌ Share what I would do differently next time
💡 And give you tips to fix your own dough before it’s too late

Drop a comment: What’s your biggest baking fail? Let’s talk about it 👇🏾

— Helene | @mrsopm

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Japanese Milk Bread (Shokupan)
INGREDIENTS

STARTER
3 tbsp All purpose flour
½ cup water
¼ cup milk

DOUGH
2.5 cups All purpose flour
½ cup sugar
1 tsp salt
2 tsp instant yeast
½ cup warm milk
1 large egg
4 tbsp unsalted butter, softened
All of the tangzhong (Starter)


DIRECTIONS
In a small saucepan, whisk flour, milk, and water together until smooth. Place over medium heat and stir constantly until it thickens into a paste (about 2–3 minutes). Remove from heat and let it cool.
In a mixing bowl (or stand mixer), combine bread flour, sugar, salt, and yeast. Add cooled tangzhong, warm milk, and egg. Mix until a dough forms.
Add softened butter and knead for 10–15 minutes until smooth and elastic (dough will be slightly tacky but very stretchy). Form into a ball
Place dough in a greased bowl, cover, and let rise until doubled in size (1–1.5 hours). Punch down the dough and divide into 6 or 8 equal pieces.
Flatten each piece into a rectangle, fold sides in, then roll up like a log. Place logs seam-side down in a greased 9x5” loaf pan.
Cover and let rise again until puffy (about 45–60 minutes).
Preheat the oven to 350°F (175°C).
Brush the top with milk or egg wash for shine.
Bake for 35-40 minutes until golden brown and sounds hollow when tapped. (190-200 F internal temp)
Let cool in the pan for 5–10 minutes, then transfer to a wire rack.


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