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

Close-up of a freshly baked japanese milk bread loaf, showing its incredibly soft, white crumb and shiny, golden-brown top.
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Make incredibly soft, cloud-like Japanese Milk Bread, or Shokupan, using the Tangzhong method for superior moisture and a pillowy texture perfect for toast or sandwiches.

Ingredients

Scale
  • 60g Bread Flour (for Tangzhong)
  • 180ml Whole Milk (for Tangzhong)
  • 280g Bread Flour (for Dough)
  • 50g Granulated Sugar
  • 1 teaspoon Instant Dry Yeast
  • 1 teaspoon Salt
  • 1 large Egg, room temperature
  • 120ml Whole Milk, room temperature
  • 45g Unsalted Butter, softened
  • 30g Unsalted Butter, softened (for brushing)

Instructions

  1. Prepare the Tangzhong: Whisk 60g bread flour and 180ml milk in a small saucepan until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens into a thick paste, resembling mashed potatoes (about 5-7 minutes). It should register 65°C (149°F). Remove from heat, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool completely.
  2. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, whisk together 280g bread flour, sugar, yeast, and salt.
  3. Mix Wet Ingredients: Add the cooled Tangzhong, 1 large egg, and 120ml milk 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 45g softened butter, one piece at a time, waiting until each piece is incorporated before adding the next. Continue kneading for another 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test.
  5. First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  6. Shape the Loaf: Gently deflate the dough. Divide it into three equal pieces. Roll each piece into a tight ball. Let the balls rest for 10 minutes, covered. Flatten each ball slightly, then roll each one tightly into a log shape. Place the three logs seam-side down into a greased 9×5 inch loaf pan.
  7. Second Proof: Cover the loaf pan loosely and let it proof in a warm spot until the dough has risen about 1 inch above the rim of the pan, about 45-60 minutes.
  8. Bake: Preheat your oven to 175°C (350°F). Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 93°C (200°F).
  9. Glaze and Cool: Immediately brush the top of the hot loaf with the remaining 30g of softened butter. Remove the bread from the pan immediately and cool completely on a wire rack before slicing.

Notes

  • A stand mixer is recommended for the extended kneading time required to develop the gluten structure necessary for this bread’s texture.
  • For an even richer flavor, substitute some of the milk with heavy cream.
  • This bread stays soft for several days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://delishsymphony.com/japanese-milk-bread-recipe-tangzhong/