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Foolproof Japanese Milk Bread (Shokupan) with Tangzhong

Close-up of a freshly baked loaf of japanese milk bread, sliced to show its incredibly soft, fluffy interior and golden crust.
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Learn to make incredibly soft, fluffy Japanese Milk Bread, or Shokupan, using the Tangzhong method. This recipe guarantees a pillowy crumb that stays fresh for days, perfect for your next batch of homemade bakery bread.

Ingredients

Scale
  • 105g Milk (for Tangzhong)
  • 20g Bread Flour (for Tangzhong)
  • 60g Milk (for dough)
  • 30g Granulated Sugar
  • 1 large Egg
  • 40g Unsalted Butter, softened
  • 260g Bread Flour (for dough)
  • 1 teaspoon Instant Dry Yeast
  • 1/2 teaspoon Salt
  • 20g Heavy Cream

Instructions

  1. Prepare the Tangzhong: Whisk the 105g milk and 20g bread flour together in a small saucepan until smooth. Heat over medium-low heat, stirring constantly, until the mixture thickens significantly and reaches 140°F (60°C). It should coat the back of a spoon. Remove from heat, cover the surface with plastic wrap, and let it cool completely.
  2. Combine Dough Ingredients: In a large bowl or stand mixer, combine the cooled Tangzhong, 60g milk, sugar, egg, 260g bread flour, yeast, and salt. Mix on low speed until a shaggy dough forms.
  3. Knead: Increase the speed to medium-low and knead for about 5 minutes until the dough starts to come together. Add the softened butter and continue kneading for another 10 to 15 minutes until the dough is smooth, elastic, and passes the windowpane test.
  4. 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.
  5. 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 in a greased 8×4 inch loaf pan.
  6. 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 top of the pan, about 45 to 60 minutes. Preheat your oven to 350°F (175°C) during the last 15 minutes of the rise.
  7. Bake: Brush the top of the dough lightly with heavy cream. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  8. Cool: Immediately remove the bread from the pan and cool completely on a wire rack before slicing. This bread stays fresh for days.

Notes

  • The Tangzhong method is key to achieving that cloud-like, pillowy texture that keeps your Shokupan soft.
  • For an extra soft crust, brush the top of the loaf with melted butter immediately after removing it from the oven.
  • If you prefer a slightly richer flavor, substitute 1 tablespoon of the milk with heavy cream in the main dough mix.

Nutrition

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