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Foolproof Japanese Milk Bread (Shokupan) with Tangzhong Method for Ultimate Fluffiness

Close-up of a freshly baked loaf of japanese milk bread, showing its incredibly soft, white interior and golden crust.
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You can make bakery-style, cloud-like Japanese Milk Bread at home. This recipe uses the Tangzhong method to guarantee an incredibly soft, pillowy texture that stays fresh for days, perfect for your next batch of sandwiches or toast.

Ingredients

  • For the Tangzhong (Paste): 3 Tablespoons Bread Flour, 1/4 cup Water, 1 Tablespoon Milk
  • For the Dough: 2 1/4 teaspoons Active Dry Yeast, 1/4 cup Milk (warm), 1 large Egg (room temperature), 1/4 cup Granulated Sugar, 1 teaspoon Salt, 2 1/2 cups Bread Flour (plus more for dusting), 3 Tablespoons Unsalted Butter (softened)

Instructions

  1. Prepare the Tangzhong: Whisk the flour, water, and 1 tablespoon of milk in a small saucepan until smooth. Cook over low heat, stirring constantly, until the mixture thickens into a paste, resembling mashed potatoes (about 5-7 minutes). Remove from heat, cover the surface with plastic wrap to prevent a skin from forming, and let it cool completely to room temperature.
  2. Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm milk and yeast. Let it sit for 5 minutes until foamy.
  3. Mix the Dough: Add the cooled Tangzhong, egg, sugar, and salt to the yeast mixture. Mix briefly. Gradually add the 2 1/2 cups of bread flour. Mix on low speed until a shaggy dough forms.
  4. Knead: Increase the mixer speed to medium-low and knead for 5 minutes. Add the softened butter, one tablespoon at a time, waiting until 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.
  5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  6. Shape the Loaf: Gently punch down the dough. Turn it out onto a lightly floured surface and divide it into three equal pieces. Roll each piece into a smooth ball. Let the balls rest for 10 minutes.
  7. Final Shaping: Flatten each ball into a rectangle. Roll each rectangle tightly into a log shape. Place the three logs side-by-side, seam-down, into a greased 9×5 inch loaf pan.
  8. Second Rise: Cover the pan loosely and let the dough rise again in a warm spot until it has nearly doubled and crests about 1 inch over the rim of the pan, about 45-60 minutes.
  9. Bake: Preheat your oven to 350°F (175°C). Brush the top of the dough lightly with milk for a better crust color. Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  10. Cool: Immediately remove the bread from the pan and cool completely on a wire rack before slicing.

Notes

  • The Tangzhong method is the secret to that pillowy soft texture and helps your bread stay moist for several days.
  • Use high-protein bread flour for the best structure and fluffiness.
  • For a shiny top crust, brush the loaf with melted butter immediately after it comes out of the oven.

Nutrition

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

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