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The Ultimate Tangzhong Japanese Milk Bread (Shokupan) Recipe: Achieving Cloud-Like Softness at Home

Close-up of a slice showing the incredibly soft, fluffy crumb texture of homemade japanese milk bread.
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Master the secret to unbelievably soft, fluffy Japanese Milk Bread (Shokupan) using the Tangzhong method. This tutorial provides foolproof instructions for a pillowy crumb and golden crust, perfect for tender sandwich bread or toast.

Ingredients

Scale
  • 75g Bread Flour (for Tangzhong)
  • 250ml Whole Milk (divided)
  • 25g Granulated Sugar (for Tangzhong)
  • 350g Bread Flour (for dough)
  • 50g Granulated Sugar (for dough)
  • 1 teaspoon Instant Dry Yeast
  • 1 teaspoon Fine Sea Salt
  • 40g Unsalted Butter, softened
  • 1 Large Egg, lightly beaten

Instructions

  1. Prepare the Tangzhong: Whisk the 75g bread flour and 25g sugar into 60ml of the milk in a small saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens into a paste (about 160°F or 71°C). Remove from heat, stir in 1 tablespoon of the remaining milk, and transfer to a small bowl. Cover the surface directly with plastic wrap and let it cool completely to room temperature.
  2. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the 350g bread flour, 50g sugar, yeast, and salt. Mix briefly on low speed.
  3. Mix Dough: Add the cooled Tangzhong, the remaining milk (about 180ml), and the beaten 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 to 7 minutes until the dough starts to pull away from the sides of the bowl.
  5. Add Butter: Add the softened butter, one piece at a time, allowing each piece to incorporate before adding the next. Continue kneading for another 10 to 15 minutes until the dough is very smooth, elastic, and passes the windowpane test. This extended kneading develops the structure needed for a pillowy crumb.
  6. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
  7. 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, seam-down, into a greased 9×5 inch loaf pan.
  8. Second Rise (Proofing): Cover the pan loosely and let it rise again in a warm spot until the dough has nearly doubled and crests about 1 inch over the top of the pan, about 45 to 60 minutes. Preheat your oven to 350°F (175°C) during the last 15 minutes of rising.
  9. Bake: Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C). If the top browns too quickly, lightly tent it with foil.
  10. Cool: Immediately remove the bread from the pan and cool completely on a wire rack before slicing. This step is crucial for the final texture.

Notes

  • A stand mixer is highly recommended for the extended kneading time required to develop the gluten structure for this soft bread.
  • For an even richer flavor and softer texture, you can substitute some of the milk with heavy cream.
  • This bread stays tender longer than standard loaves due to the Tangzhong, making it excellent for sandwiches.

Nutrition

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