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Foolproof Japanese Milk Bread (Shokupan) Using the Tangzhong Method

Close-up of a loaf and slice showing the incredibly soft, fluffy crumb of homemade japanese milk bread.
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Make ultra-soft, fluffy Japanese Milk Bread (Shokupan) at home using the Tangzhong method for a cloud-like texture that stays fresh longer.

Ingredients

Scale
  • 75g Milk
  • 25g Bread Flour (for Tangzhong)
  • 10g Granulated Sugar (for Tangzhong)
  • 250g Bread Flour (for Dough)
  • 30g Granulated Sugar (for Dough)
  • 4g Instant Dry Yeast
  • 5g Salt
  • 120ml Whole Milk (cold)
  • 40g Unsalted Butter (softened)
  • 1 large Egg (for dough)

Instructions

  1. Prepare the Tangzhong: Whisk together 75g milk, 25g bread flour, and 10g sugar in a small saucepan. Cook over low heat, stirring constantly, until the mixture thickens to a paste (about 160°F or 71°C). Remove from heat, cover the surface with plastic wrap, and cool completely.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the remaining 250g bread flour, 30g sugar, yeast, and salt. Mix briefly on low speed.
  3. Combine Dough: Add the cooled Tangzhong, 120ml cold milk, and the 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 5 minutes. Add the softened butter, piece by piece, ensuring each piece is incorporated before adding the next.
  5. Continue Kneading: Knead for another 10 to 15 minutes until the dough is smooth, elastic, and passes the windowpane test. The dough will be very soft.
  6. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 60 to 90 minutes.
  7. Shape the Loaf: Gently punch down the dough. Divide it into three equal pieces. Roll each piece into a tight ball. Rest the balls for 10 minutes, covered.
  8. Final Shaping: Flatten each ball into a rough rectangle. Roll each rectangle tightly into a log shape. Place the three logs side-by-side, seam-side down, into a greased 9×5 inch loaf pan.
  9. Second Rise (Proofing): Cover the pan loosely and let it proof in a warm place until the dough has nearly doubled and crests about 1 inch above the rim of the pan, about 45 to 75 minutes.
  10. Bake: Preheat your oven to 350°F (175°C). Brush the top of the dough lightly with milk or an egg wash for color. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  11. Cool: Immediately remove the bread from the pan and cool completely on a wire rack before slicing.

Notes

  • Using a stand mixer is recommended for the extended kneading time required to develop the gluten structure for this soft loaf.
  • For an even richer flavor, substitute half of the cold milk in the dough with heavy cream.
  • This bread stays soft for several days when stored tightly wrapped at room temperature.

Nutrition

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