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The Ultimate Fluffy Japanese Milk Bread (Shokupan) using the Tangzhong Method

A freshly baked loaf of Japanese milk bread sliced open, showing its incredibly soft and fluffy white interior.
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Make the softest, fluffiest homemade bread using the Tangzhong method. This recipe yields a pillowy loaf that stays moist for days.

Ingredients

Scale
  • 100g Bread Flour (for Tangzhong)
  • 300ml Whole Milk (for Tangzhong)
  • 350g Bread Flour (for dough)
  • 50g Granulated Sugar
  • 1 teaspoon Salt
  • 7g Instant Dry Yeast
  • 60ml Whole Milk (for dough)
  • 40g Unsalted Butter, softened
  • 1 Large Egg

Instructions

  1. Prepare the Tangzhong: Whisk the 100g bread flour and 300ml milk in a small saucepan until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens into a paste (about 170°F or 77°C). It should resemble thick pudding. Remove from heat, cover the surface with plastic wrap to prevent a skin from forming, and let it cool completely.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the 350g bread flour, sugar, salt, and yeast. Mix briefly on low speed.
  3. Combine Dough: Add the cooled Tangzhong, 60ml milk, and the egg to the dry ingredients. Mix on low speed until a shaggy dough forms.
  4. Knead: Increase the speed to medium-low and knead for 5 minutes. Add the softened butter, a piece at a time, waiting until each piece is incorporated before adding the next.
  5. Develop Gluten: Continue kneading for 10 to 15 minutes until the dough is smooth, elastic, and passes the windowpane test. This extended kneading is necessary for the soft texture.
  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 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.
  8. Second Proof: Cover the pan loosely and let it rise again in a warm spot until the dough has crowned about 1 inch above the rim of the pan (about 45 to 60 minutes). Preheat your oven to 350°F (175°C) during the last 15 minutes of the rise.
  9. 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.
  10. Cool: Immediately remove the bread from the pan and cool completely on a wire rack before slicing. Brush the top with melted butter while warm for extra shine, if desired.

Notes

  • A stand mixer is recommended for the long kneading time required to develop the gluten structure for this pillowy bread.
  • This bread stays soft for several days due to the Tangzhong method, making it excellent for sandwiches and toast.
  • Use bread flour for the best structure and rise.

Nutrition

Find it online: https://kingscook.com/japanese-milk-bread-recipe/