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Foolproof Japanese Milk Bread (Shokupan) with Tangzhong Method

Split view showing the soft, fluffy interior crumb texture of a freshly baked japanese milk bread loaf.
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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
  • 15g Bread Flour (for Tangzhong)
  • 150g Bread Flour (for dough)
  • 30g Granulated Sugar (for dough)
  • 3g Salt
  • 30g Whole Milk (for dough)
  • 30g Heavy Cream
  • 25g Unsalted Butter, softened
  • 1 Large Egg

Instructions

  1. Prepare the Tangzhong: Whisk 15g bread flour and 60g milk in a small saucepan. Heat over medium-low, stirring constantly until the mixture thickens to a paste (about 170°F or 77°C). It should coat the back of a spoon. Remove from heat, cover the surface with plastic wrap, and let it cool completely.
  2. Activate Yeast: In a small bowl, combine the 30g whole milk, 2g yeast, and a pinch of the dough sugar. Let stand for 5 minutes until foamy.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the remaining 150g bread flour, 30g sugar, and salt.
  4. Combine Dough: Add the cooled Tangzhong, activated yeast mixture, heavy cream, and egg to the dry ingredients. Mix on low speed until a shaggy dough forms.
  5. Knead: Increase speed to medium-low and knead for 5-7 minutes until the dough starts to come together. Add the softened butter slowly, a piece at a time. 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 deflate the dough. Divide it into three equal pieces. Roll each piece into a tight log. Place the three logs seam-side down into a greased 8×4 inch loaf pan.
  8. Second Proof: Cover the pan loosely and let it rise again until the dough has nearly doubled and crests about 1 inch over the top of the pan (about 45-60 minutes). Preheat your oven to 350°F (175°C) during the last 15 minutes of the second proof.
  9. Bake: Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C). If the top browns too quickly, loosely tent it with foil.
  10. 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 an egg wash (one egg beaten with 1 teaspoon of water) just before baking.
  • This bread is best sliced after it has cooled completely, allowing the internal structure to set.
  • Store cooled bread in an airtight container at room temperature for up to 3 days to maintain softness.

Nutrition

Find it online: https://savorandpin.com/japanese-milk-bread-recipe-soft-fluffy-bread/