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Foolproof Japanese Milk Bread (Shokupan) Recipe Using the Tangzhong Method for Cloud-Like Softness

A close-up, cross-section view of a freshly baked japanese milk bread loaf showing its incredibly soft, white crumb.
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This recipe uses the Tangzhong method to create unbelievably soft, fluffy Japanese Milk Bread (Shokupan). This loaf stays tender and fresh longer than standard bread, making it perfect for sandwiches or toast.

Ingredients

Scale
  • 1 cup Milk
  • 1/4 cup Water
  • 1/4 cup Granulated Sugar
  • 1/4 cup Unsalted Butter
  • 1/4 cup Bread Flour (for Tangzhong)
  • 3 cups Bread Flour (for dough)
  • 1 tablespoon Instant Dry Yeast
  • 1 teaspoon Salt
  • 2 large Eggs
  • 1/4 cup Heavy Cream
  • 1 large Egg Yolk (for egg wash)

Instructions

  1. Prepare the Tangzhong: In a small saucepan, whisk together the 1/4 cup bread flour and 1/4 cup water. Heat over medium-low heat, stirring constantly until the mixture thickens into a paste, reaching 145°F (63°C). Remove from heat and let it cool completely.
  2. Combine Wet Ingredients: In a large bowl or stand mixer bowl, combine the cooled Tangzhong, milk, sugar, butter, yeast, salt, eggs, and heavy cream. Mix briefly until just combined.
  3. Add Dry Ingredients: Gradually add the 3 cups of bread flour to the wet mixture. If using a stand mixer, mix on low speed with the dough hook until a shaggy dough forms.
  4. Knead the Dough: Increase the mixer speed to medium-low and knead for 10 to 15 minutes until the dough is smooth, elastic, and passes the windowpane test. If kneading by hand, knead for 20 to 25 minutes. The dough will be soft and slightly sticky.
  5. First Rise (Bulk Fermentation): 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.
  6. Shape the Loaf: Gently punch down the risen dough. Divide the dough into three equal pieces. Roll each piece into a tight log. Place the three logs side-by-side into a greased 9×5 inch loaf pan, seam-side down.
  7. Second Rise (Proofing): Cover the loaf pan loosely with plastic wrap or a damp towel. Let the dough rise again in a warm spot until it has nearly doubled and crests about 1 inch over the rim of the pan, about 45 to 60 minutes.
  8. Bake: Preheat your oven to 350°F (175°C). Whisk the egg yolk with 1 teaspoon of water to create an egg wash. Gently brush the top of the dough with the egg wash.
  9. 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. This step is important for the final texture.

Notes

  • A stand mixer is recommended for the long kneading time required to develop the gluten for this pillowy soft bread.
  • For the softest crust, brush the top of the hot loaf with a little melted butter immediately after removing it from the oven.
  • This bread stays fresh longer than standard bread due to the Tangzhong technique. Store tightly wrapped at room temperature.

Nutrition

Find it online: https://cookingbyjade.com/japanese-milk-bread-foolproof-soft-loaf/