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The Softest Japanese Milk Bread (Shokupan) Using the Tangzhong Method

japanese milk bread - Tasty
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Bake the softest, fluffiest homemade bread you have ever tried. This Japanese Milk Bread, or Shokupan, uses the Tangzhong method to create a cloud-like, pillowy texture that stays moist for days. This recipe is your guide to bakery-style perfection.

Ingredients

Scale
  • 1/4 cup (60ml) Whole Milk
  • 2 tablespoons (16g) Bread Flour
  • 1 tablespoon (15g) Granulated Sugar
  • 1 teaspoon Active Dry Yeast
  • 1/4 cup (60ml) Whole Milk, lukewarm
  • 1 large Egg, lightly beaten
  • 3 cups (360g) Bread Flour
  • 1/4 cup (50g) Granulated Sugar
  • 1 teaspoon Salt
  • 1/4 cup (60ml) Whole Milk, lukewarm
  • 4 tablespoons (56g) Unsalted Butter, softened

Instructions

  1. Prepare the Tangzhong: In a small saucepan, whisk together the 1/4 cup milk, 2 tablespoons bread flour, and 1 tablespoon sugar. Cook over low heat, stirring constantly, until the mixture thickens into a paste, about 5-7 minutes. Do not boil. Remove from heat, cover the surface with plastic wrap to prevent a skin from forming, and let it cool completely.
  2. Activate the Yeast: In a small bowl, combine the lukewarm milk (1/4 cup) and 1 teaspoon of yeast. Let it sit for 5-10 minutes until foamy.
  3. Mix the Dough: In a large bowl or the bowl of a stand mixer, combine the 3 cups bread flour, 1/4 cup sugar, and salt. Add the cooled Tangzhong, the yeast mixture, and the beaten egg. Mix on low speed until a shaggy dough forms.
  4. Knead: Increase the mixer speed to medium-low and knead for 5 minutes. Add the softened butter, one tablespoon at a time, allowing each piece to incorporate before adding the next. Continue kneading for another 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test.
  5. 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.
  6. Shape the Loaf: Gently punch down the dough. Divide it into three equal pieces. Roll each piece into a tight ball. Place the three balls side-by-side in a greased 9×5 inch loaf pan.
  7. Second Rise: Cover the pan loosely and 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 45-60 minutes.
  8. Bake: Preheat your oven to 350°F (175°C). Brush the top of the dough lightly with milk for a golden crust. Bake for 30-35 minutes, or until the top is deep golden brown and the internal temperature reaches 200°F (93°C).
  9. Cool: Immediately remove the bread from the pan and cool completely on a wire rack before slicing. This bread is best enjoyed the day it is baked for maximum fluffiness.

Notes

  • Using bread flour is key for achieving the strong gluten structure needed for this pillowy texture.
  • If you do not have a stand mixer, you can knead this dough by hand, but expect to work it for 15-20 minutes after the butter is added.
  • This bread stays soft for days, making it the best bread for sandwiches.

Nutrition

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