Print

The Ultimate Soft and Fluffy Japanese Milk Bread (Shokupan) Recipe using the Tangzhong Method

Cross-section view of a perfectly baked japanese milk bread loaf showing its incredibly soft, fluffy white crumb.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make Shokupan, the famous Japanese Milk Bread, known for its cloud-like, pillowy texture and milky flavor. This recipe uses the Tangzhong method to keep your bread incredibly soft and moist for days.

Ingredients

Scale
  • 10g Bread Flour (for Tangzhong)
  • 50ml Water (for Tangzhong)
  • 50ml Milk (for Tangzhong)
  • 250g Bread Flour (for Dough)
  • 30g Granulated Sugar
  • 4g Instant Dry Yeast
  • 4g Salt
  • 40ml Milk (for Dough)
  • 30g Unsalted Butter, softened
  • 1 Large Egg, lightly beaten

Instructions

  1. Prepare the Tangzhong: In a small saucepan, whisk together the 10g bread flour, 50ml water, and 50ml milk until smooth. Heat over low heat, stirring constantly, until the mixture thickens into a paste (about 170°F or 77°C). It should resemble thick pudding. Remove from heat, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool completely to room temperature.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the 250g bread flour, sugar, yeast, and salt. Mix briefly on low speed to combine.
  3. Add Wet Ingredients: Add the cooled Tangzhong, 40ml milk, and the beaten egg to the dry ingredients. Mix on low speed until a shaggy dough forms.
  4. Knead: Increase the speed to medium-low and knead for about 5 minutes until the dough starts to come together.
  5. Incorporate Butter: Add the softened butter, piece by piece, allowing each piece to incorporate before adding the next. Continue kneading on medium-low speed for another 10 to 15 minutes. The dough should become very smooth, elastic, and pass the windowpane test (you can stretch a small piece thin enough to see light through it without tearing).
  6. First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  7. Shape the Loaf: Gently punch down the risen dough. Divide the dough into three equal pieces (for a standard loaf pan) or shape as desired for rolls. Roll each piece into a tight log. For a Pullman loaf, place the three logs side-by-side in a greased 9×5 inch loaf pan.
  8. Second Proof: Cover the pan loosely with plastic wrap or a clean towel. Let the dough proof again in a warm place until it has nearly doubled and crests about 1 inch over the rim of the pan, about 45 to 60 minutes.
  9. Bake: Preheat your oven to 350°F (175°C). Brush the top of the dough lightly with an egg wash (optional, for color). Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  10. Cool: Immediately remove the bread from the pan and cool completely on a wire rack before slicing.

Notes

  • For an even softer crust, brush the top of the hot loaf with melted butter immediately after removing it from the oven.
  • If you are making rolls, shape them into tight balls and place them close together in a baking dish for a pull-apart effect.
  • This bread stays soft for several days due to the Tangzhong; store it tightly wrapped at room temperature.

Nutrition

Find it online: https://delishcraze.com/japanese-milk-bread-recipe-shokupan/