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

Foolproof Japanese Milk Bread (Shokupan) with Tangzhong Method

  • Author: Ahazzam
  • Total Time: 3 hr 55 min
  • Yield: 1 loaf
  • Diet: Vegetarian

Description

Make incredibly soft, fluffy, and pillowy Japanese Milk Bread using the Tangzhong method for a texture that stays fresh for days.

Ingredients

Scale
  • 60g Milk
  • 15g Granulated Sugar
  • 2g Instant Dry Yeast
  • 20g Bread Flour (for Tangzhong)
  • 120g Bread Flour (for main dough)
  • 25g Granulated Sugar (for main dough)
  • 3g Salt
  • 1 Large Egg
  • 40g Whole Milk (for main dough)
  • 25g Unsalted Butter, softened

Instructions

  1. Prepare the Tangzhong: Whisk 60g milk, 15g sugar, and 20g bread flour in a small saucepan. Heat over medium-low, stirring constantly until the mixture thickens to a paste (about 170°F or 77°C). Remove from heat, cover the surface with plastic wrap, and let it cool completely.
  2. Activate Yeast: In a small bowl, combine the 40g milk with the yeast and let it sit for 5 minutes until foamy.
  3. Mix Dough: In a large bowl or stand mixer, combine the remaining 120g bread flour, 25g sugar, and salt. Add the cooled Tangzhong, the activated yeast mixture, and the egg. Mix on low speed until a shaggy dough forms.
  4. Knead: Increase the speed to medium-low and knead for 8-10 minutes until the dough starts to pull away from the sides of the bowl.
  5. Add Butter: Add the softened butter. Continue kneading for another 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test.
  6. First Proof: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size (about 1 to 1.5 hours).
  7. Shape: Gently punch down the dough. Divide it into three equal pieces. Roll each piece into a smooth ball and let them rest for 15 minutes, covered.
  8. Final Shaping: Flatten each ball into an oval. Roll each oval tightly into a log. Place the three logs side-by-side into a greased 8×4 inch loaf pan, ensuring the seams face down.
  9. Second Proof: Cover the pan and let it rise again until the dough has nearly doubled and crests about 1 inch above the rim of the pan (about 45-60 minutes).
  10. Bake: Preheat your oven to 350°F (175°C). Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  11. Cool: Immediately remove the bread from the pan and cool completely on a wire rack before slicing. Brush the top with melted butter for extra softness if desired.

Notes

  • For a square loaf (traditional Shokupan), use a Pullman loaf pan and bake with the lid on for the last 15 minutes.
  • If you do not have time for the second proof, you can bake it after the first proof, but the texture will be less pillowy.
  • This bread freezes well once completely cooled. Wrap tightly before freezing.
  • Prep Time: 45 min
  • Cook Time: 35 min
  • Category: Bread
  • Method: Baking
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 6g
  • Sodium: 150mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 25mg

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

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