Japanese milk bread made with Nishio SB White Rose — a flour chosen precisely for this purpose. Its exceptional protein quality and silken extensibility are what give shokupan its characteristic cloud-like crumb and paper-thin crust that tears in satisfying layers. Enriched with whole milk, cultured butter, and a gentle measure of sugar. Hand-shaped, proofed slowly, and baked to a pale gold. Slice thick. Eat warm.
Weight: ~450g
Allergens: Gluten (Wheat), Dairy & Egg
Storage: 2 Days (Room Temperature) or 1 Month (Freezer)
Best Enjoyed: Within 3-5 days
