Hi Stephan,

Thank you for your comment! This recipe/post was one of a few occasions where I asked a contributing writer (a professional Japanese baker) to write and develop, so I can only speak in general terms on her behalf. Using a Tangzhong starter does contribute to a pleasantly chewy texture and a slightly sweeter crumb. However, the heat treatment involved in making Tangzhong can break down some of the gluten structure, leaving less “usable” gluten in the dough. As a result, the dough can be more delicate and a bit trickier to handle than one made with a traditional starter alone.
Regarding stability, I suspect the flour choice is playing a big role. For shokupan that holds together well and slices cleanly, I recommend switching from cake flour to a high-gluten bread flour. That extra protein will give the dough more strength and improve its slicing performance.
I hope this helps!

Yuto

Hi Mary,

Thank you for stopping by and considering this Shokupan recipe! I hope you enjoy making it! I’d love to hear how it turns out for your family when you try it! 🙂

Yuto