2nd attempt at making Shokupan.

Another attempt at shokupan. This time I added milk powder. Not sure if I notice a difference.

Recipe:

Tangzhong

Bread flour: 30g

Milk: 150g

Final Dough

Bread flour: 370g

Tangzhong: 180g

Milk powder: 18g

Sugar: 50g

Salt: 8g

Active dry yeast: 5g

Large egg

Milk: \~60–70g (adjust by feel)

Unsalted butter: 50g

I ran out of time, so I had to do an overnight cold ferment. I also need to work on my shaping. Not liking the gap/crack at the seam.