Print

Bakery-Quality Japanese Milk Bread (Shokupan) with Tangzhong

Close-up of a freshly baked milk bread loaf, showing its incredibly soft, white, and fluffy interior crumb.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn to make incredibly soft, fluffy, and slightly sweet Japanese Milk Bread at home using the tangzhong method. This recipe yields a tender crumb perfect for toast and sandwiches.

Ingredients

Scale
  • 60g Milk (for Tangzhong)
  • 60g Bread Flour (for Tangzhong)
  • 240ml Whole Milk (lukewarm)
  • 45g Granulated Sugar
  • 12g Instant Dry Yeast
  • 50g Large Egg (about 1 large egg)
  • 360g Bread Flour (for dough)
  • 40g Unsalted Butter (softened)
  • 6g Salt

Instructions

  1. Prepare the Tangzhong: Whisk the 60g milk and 60g bread flour together in a small saucepan until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens significantly and reaches 65°C (149°F). It should resemble a thick paste. Remove from heat, cover the surface with plastic wrap to prevent a skin from forming, and let it cool completely to room temperature.
  2. Activate the Yeast: In a large bowl, combine the lukewarm whole milk, sugar, and instant dry yeast. Let this mixture sit for 5 to 10 minutes until foamy.
  3. Mix the Dough: Add the cooled tangzhong and the egg to the yeast mixture. Whisk briefly to combine. Add the 360g bread flour and salt. Mix with a wooden spoon or stand mixer hook attachment until a shaggy dough forms.
  4. Knead: Turn the dough onto a lightly floured surface or continue mixing with the dough hook on low speed. Knead for about 5 minutes until the dough starts to come together.
  5. Incorporate Butter: Add the softened butter to the dough. Continue kneading for another 10 to 15 minutes until the dough is smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see light through it without tearing).
  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 until doubled in size, about 1 to 1.5 hours.
  7. Shape the Loaf: Gently punch down the risen dough. Divide it into three equal pieces. Shape each piece into a tight ball. Let the balls rest, covered, for 15 minutes.
  8. Final Shaping: Roll each rested ball into a log shape. Place the three logs side-by-side into a greased 9×5 inch loaf pan, ensuring the seams face down.
  9. Second Rise: Cover the loaf pan loosely and let it rise again in a warm spot until the dough has nearly doubled and crests about 1 inch over the rim of the pan, about 45 to 60 minutes.
  10. Bake: Preheat your oven to 175°C (350°F). Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 93°C (200°F).
  11. Cool: Immediately remove the bread from the pan and let it cool completely on a wire rack before slicing to maintain the soft, tender crumb.

Notes

  • For an extra shiny crust, brush the top of the loaf with an egg wash (1 egg beaten with 1 teaspoon of water) just before baking.
  • This bread stays soft for several days when stored tightly wrapped at room temperature.
  • If you prefer a slightly sweeter loaf, increase the sugar in the main dough by 10g.

Nutrition

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