Print

Foolproof Japanese Milk Bread (Shokupan) using Tangzhong

Close-up of a slice showing the incredibly soft, fluffy crumb texture of homemade japanese milk bread.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make incredibly soft, fluffy, and cloud-like Japanese Milk Bread at home using the Tangzhong method for a tender crumb.

Ingredients

Scale
  • 60g Bread Flour (for Tangzhong)
  • 240ml Whole Milk (for Tangzhong)
  • 300g Bread Flour (for main dough)
  • 100g Milk (for main dough)
  • 50g Granulated Sugar
  • 1 teaspoon Instant Dry Yeast
  • 1 teaspoon Salt
  • 30g Unsalted Butter, softened
  • 1 large Egg

Instructions

  1. Prepare the Tangzhong: Whisk the 60g bread flour and 240ml milk in a small saucepan until smooth. Heat over medium-low, stirring constantly, until the mixture thickens significantly, reaching about 140°F (60°C). It should coat the back of a spoon. Remove from heat, cover the surface directly with plastic wrap, and let it cool completely.
  2. Combine Dry Ingredients: In a large bowl or stand mixer, whisk together the 300g bread flour, sugar, yeast, and salt.
  3. Add Wet Ingredients: Add the cooled Tangzhong, the remaining 100ml milk, and the egg to the dry ingredients. Mix on low speed until a shaggy dough forms.
  4. Knead: Increase the speed to medium-low and knead for 5 minutes. Add the softened butter and continue kneading for another 8 to 10 minutes until the dough is smooth, elastic, and passes the windowpane test.
  5. First Proof: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 60 to 90 minutes.
  6. Shape the Loaf: Gently deflate 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.
  7. Second Proof: Cover the pan loosely and let it rise again in a warm spot until the dough has crowned about 1 inch over the rim of the pan, about 45 to 60 minutes.
  8. Bake: Preheat your oven to 350°F (175°C). Bake for 30 to 35 minutes, or until the top is 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.

Notes

  • For an extra shiny crust, brush the top of the loaf with a mixture of 1 egg yolk and 1 teaspoon of milk before baking.
  • If you prefer rolls instead of a loaf, divide the dough into 8 or 9 smaller pieces and arrange them in a square baking dish.
  • The Tangzhong must be completely cool before adding it to the main dough mixture.

Nutrition

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