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The Ultimate Foolproof Tangzhong Japanese Milk Bread (Shokupan)

A freshly baked loaf of japanese milk bread, sliced to show its incredibly soft, feathery interior and golden-brown top.
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Make bakery-soft, fluffy Japanese Milk Bread at home using the Tangzhong method. This recipe guarantees a pillowy texture that stays fresh for days, perfect for toast or sandwiches.

Ingredients

Scale
  • 60g Bread Flour (for Tangzhong)
  • 60ml Water (for Tangzhong)
  • 250g Bread Flour (for Dough)
  • 50g Granulated Sugar
  • 1 teaspoon Instant Dry Yeast
  • 1/2 teaspoon Salt
  • 40g Whole Milk (cold)
  • 40g Heavy Cream (cold)
  • 1 large Egg (cold)
  • 30g Unsalted Butter (softened)

Instructions

  1. Make the Tangzhong: Whisk the 60g bread flour and 60ml water in a small saucepan until smooth. Heat over medium-low heat, stirring constantly, until the mixture thickens significantly, reaching about 140°F (60°C). It should look like a thick paste. Remove from heat, cover the surface with plastic wrap touching the paste, and let it cool completely.
  2. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the 250g bread flour, sugar, yeast, and salt. Mix briefly on low speed.
  3. Add Wet Ingredients: Add the cold milk, cold heavy cream, and cold egg to the dry ingredients. Mix on low speed until a shaggy dough forms.
  4. Incorporate Tangzhong: Add the cooled Tangzhong paste to the dough mixture. Mix on low speed until it is incorporated, then increase the speed to medium-low.
  5. Knead: Knead for 5 to 7 minutes until the dough starts to come together and pulls away from the sides of the bowl.
  6. Add Butter: Add the softened butter, one piece at a time, mixing until fully incorporated before adding the next piece. Continue kneading on medium-low speed for another 8 to 10 minutes until the dough is smooth, elastic, and passes the windowpane test.
  7. First Proof: 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.
  8. 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 9×5 inch loaf pan.
  9. Second Proof: Cover the loaf pan loosely and let it rise again in a warm place for 45 to 60 minutes, or until the dough has risen about 1 inch above the rim of the pan. Preheat your oven to 350°F (175°C) during the last 15 minutes of the rise.
  10. Bake: Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C). If the top browns too quickly, lightly tent it with foil.
  11. Cool: Immediately remove the bread from the pan and cool completely on a wire rack before slicing.

Notes

  • For an extra glossy crust, brush the top of the loaf with a mixture of 1 egg yolk beaten with 1 teaspoon of water just before baking.
  • This bread stays soft for several days when stored tightly wrapped at room temperature.
  • If you prefer the Yudane method, use 60g flour and 75ml boiling water for the paste instead of the Tangzhong liquid measurement.

Nutrition

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