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Ultimate Tangzhong Japanese Milk Bread (Shokupan): Achieve Bakery-Soft Fluffiness at Home

Close-up of a freshly baked japanese milk bread loaf showing its incredibly soft, fluffy white interior and golden-brown crust.
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Follow this foolproof recipe to make incredibly soft, fluffy, and pillowy Japanese Milk Bread (Shokupan) using the Tangzhong method. This bread stays moist for days, perfect for your homemade sandwich bread needs.

Ingredients

Scale
  • 100g Bread Flour (for Tangzhong)
  • 300g Milk (for Tangzhong)
  • 450g Bread Flour (for Dough)
  • 50g Granulated Sugar
  • 1 teaspoon Salt
  • 7g Instant Dry Yeast
  • 1 large Egg (room temperature)
  • 120ml Whole Milk (cold)
  • 60g Unsalted Butter (softened)
  • For Egg Wash: 1 Egg yolk mixed with 1 teaspoon water

Instructions

  1. Prepare the Tangzhong: Whisk the 100g bread flour and 300g milk together in a small saucepan until smooth. Heat over medium-low heat, stirring constantly, until the mixture thickens significantly, resembling a thick paste (about 65°C or 150°F). It should leave a trail when you drag a spatula through it. Remove from heat, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool completely to room temperature.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the 450g bread flour, sugar, salt, and instant dry yeast. Mix briefly on low speed to combine.
  3. Add Wet Ingredients: Add the cooled Tangzhong paste, the room temperature egg, and the cold milk to the dry ingredients. Mix on low speed until a shaggy dough forms.
  4. Knead the Dough: Increase the speed to medium-low and knead for about 5 to 7 minutes until the dough starts to come together and pulls away from the sides of the bowl.
  5. Incorporate 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 smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see light through it without tearing).
  6. First Proof: 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.
  7. Shape the Loaf: Gently deflate the dough. Divide the dough into three equal pieces. Roll each piece into a tight ball. Let the balls rest for 15 minutes, covered. After resting, flatten each ball slightly and roll it up tightly into a log shape. Place the three logs side-by-side into a greased 9×5 inch loaf pan, ensuring the seams are facing down.
  8. Second Proof: Cover the loaf pan loosely with plastic wrap or a damp towel. Let it proof in a warm spot until the dough has risen about 80-90% of the way up the pan, about 45 to 60 minutes. The dough should look puffy.
  9. Bake: Preheat your oven to 175°C (350°F). Gently brush the top of the dough with the egg wash. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 93°C (200°F). If the top browns too quickly, loosely tent it with foil.
  10. Cool: Immediately remove the bread from the pan and let it cool completely on a wire rack before slicing. This step is important for the soft texture.

Notes

  • The Tangzhong method is the secret to this bread that stays soft for days. Do not skip cooling the paste completely before adding it to the dough.
  • For a pull apart loaf, use three smaller rolls instead of shaping them into one large loaf.
  • If you do not have a stand mixer, you can knead this dough by hand, which will take about 20 to 25 minutes of continuous work after the butter is added.

Nutrition

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