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Ultimate Fluffy Japanese Milk Bread (Shokupan) with Tangzhong

Close-up of the incredibly soft and fluffy interior crumb structure of homemade japanese milk bread.
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Make incredibly soft, pillowy Japanese Milk Bread using the Tangzhong method for a mochi-like texture that stays fresh for days.

Ingredients

Scale
  • 60g Milk
  • 30g Bread Flour (for Tangzhong)
  • 1 tsp Instant Yeast
  • 250g Bread Flour (for dough)
  • 30g Granulated Sugar
  • 1/2 tsp Salt
  • 1 Large Egg, lightly beaten
  • 60ml Whole Milk, lukewarm
  • 30g Unsalted Butter, softened

Instructions

  1. Prepare the Tangzhong: Whisk 60g milk and 30g bread flour in a small saucepan. Heat over medium-low, stirring constantly, until the mixture thickens into a paste (about 170°F or 77°C). It should coat the back of a spoon. Remove from heat and let cool completely.
  2. Activate Yeast: In a small bowl, combine the lukewarm milk and instant yeast. Let stand for 5 minutes until foamy.
  3. Mix Dry Ingredients: In a large bowl or stand mixer, whisk together the 250g bread flour and sugar. Add the salt and mix briefly.
  4. Combine Dough: Add the cooled Tangzhong, yeast mixture, and beaten egg to the dry ingredients. Mix on low speed until a shaggy dough forms.
  5. Knead: Increase speed to medium-low and knead for 5 minutes. Add the softened butter slowly, a piece at a time, ensuring each piece is incorporated before adding the next. Continue kneading for another 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test.
  6. First Rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (about 1 to 1.5 hours).
  7. Shape: Gently deflate the dough. Divide it into three equal pieces. Roll each piece into a tight ball. Let the balls rest for 15 minutes, covered.
  8. Second Shape: Roll each rested ball into a log shape. Place the three logs side-by-side in a greased 9×5 inch loaf pan.
  9. Second Rise: Cover the pan loosely and let rise again in a warm place until the dough has crowned about 1 inch over the rim of the pan (about 45-60 minutes).
  10. Bake: Preheat your oven to 350°F (175°C). Brush the top of the dough lightly with milk or an egg wash for shine. 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.

Notes

  • For the softest crust, brush the hot loaf with melted butter immediately after removing it from the oven.
  • If you do not have a stand mixer, you can knead the dough by hand for about 20 minutes after the butter is incorporated.
  • Store the cooled bread tightly wrapped at room temperature to maintain softness for up to 3 days.

Nutrition

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