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

A freshly baked loaf of japanese milk bread, sliced to show its fluffy white interior and shiny golden-brown top.
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Achieve the incredibly soft, pillowy, and mochi-like texture of authentic Japanese Milk Bread, also known as Shokupan. This recipe uses the essential Tangzhong secret to keep your homemade bread moist for days. It is perfect for the best toast or soft sandwiches.

Ingredients

  • For the Tangzhong (Water Roux): 2 tablespoons Bread Flour, 1/4 cup Water
  • For the Dough: 2 1/3 cups Bread Flour, 1/4 cup Granulated Sugar, 1 teaspoon Salt, 1/2 cup Milk (whole milk recommended), 1 packet (2 1/4 teaspoons) Active Dry Yeast, 1 large Egg (room temperature), 3 tablespoons Unsalted Butter (softened)
  • For the Egg Wash: 1 Egg Yolk mixed with 1 teaspoon Water

Instructions

  1. Prepare the Tangzhong: Whisk the 2 tablespoons of bread flour and 1/4 cup of water in a small saucepan until smooth. Cook over low heat, stirring constantly, until the mixture thickens into a paste, reaching about 140°F (60°C). Remove from heat, cover the surface 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, combine the 2 1/3 cups of bread flour, sugar, and salt.
  3. Activate Yeast: In a separate small bowl, mix the yeast with the 1/2 cup of milk. Let it sit for 5 minutes until slightly foamy.
  4. Mix Dough: Add the cooled Tangzhong, the yeast mixture, and the egg to the flour mixture. Mix on low speed for 5 minutes until the dough starts to come together.
  5. Add Butter and Knead: Add the softened butter. Increase the speed to medium-low and knead for 8 to 10 minutes until the dough is smooth, elastic, and passes the windowpane test. The dough will be very soft.
  6. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  7. Shape the Loaf: Gently punch down the dough. Divide it into three equal pieces. Roll each piece into a tight log. Place the three logs side-by-side in a greased 9×5 inch loaf pan.
  8. Second Rise: Cover the loaf pan loosely and let it rise again in a warm spot for 45 to 60 minutes, or until the dough has risen about 1 inch above the rim of the pan.
  9. Bake: Preheat your oven to 350°F (175°C). Gently brush the top of the dough with the egg wash. 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 let it cool completely on a wire rack before slicing. This step is crucial for the best texture.

Notes

  • Using a stand mixer is highly recommended for the long kneading time required to develop the gluten for this pillowy bread.
  • For an even glossier top, you can brush the bread with melted butter immediately after removing it from the oven.
  • This bread stays wonderfully soft for 3-4 days when stored tightly wrapped at room temperature.
  • Follow our baking adventures on Pinterest for more inspiration!

Nutrition

Find it online: https://kitchenuser.net/japanese-milk-bread-recipe-fluffy-tangzhong/