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Foolproof Japanese Milk Bread (Shokupan) with Tangzhong Method

A close-up of a freshly baked loaf of japanese milk bread, showing its incredibly soft, fluffy interior texture.
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Make incredibly soft, fluffy, and pillowy Japanese Milk Bread using the Tangzhong method. This recipe yields a loaf that stays fresh for days.

Ingredients

Scale
  • 60g Milk
  • 12g Bread Flour
  • 2g Granulated Sugar
  • 1g Instant Dry Yeast
  • 250g Bread Flour
  • 40g Granulated Sugar
  • 4g Salt
  • 5g Instant Dry Yeast
  • 120ml Whole Milk, cold
  • 40g Unsalted Butter, softened
  • 2 Large Eggs, room temperature
  • Tangzhong: 30g Bread Flour, 150ml Water

Instructions

  1. Prepare the Tangzhong: Whisk 30g flour and 150ml water in a small saucepan until smooth. Heat over medium-low, stirring constantly until the mixture thickens to a paste (about 170°F or 77°C). Remove from heat, cover the surface with plastic wrap, and let it cool completely.
  2. Activate Yeast: In a small bowl, combine 60g milk, 12g sugar, 12g bread flour, and 1g yeast. Mix well and let stand for 10 minutes until slightly foamy.
  3. Mix Dry Ingredients: In a large bowl or stand mixer, combine the remaining 250g bread flour, 40g sugar, 4g salt, and 5g yeast. Mix briefly.
  4. Combine Wet Ingredients: Add the cooled Tangzhong, cold milk, and eggs to the dry ingredients. Mix on low speed until a shaggy dough forms.
  5. Knead: Add the softened butter. Knead the dough on medium speed for 10 to 15 minutes until it passes the windowpane test (you can stretch a small piece thin enough to see light through it without tearing).
  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 60 to 90 minutes.
  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 into a greased 9×5 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 to 60 minutes. Preheat your oven to 350°F (175°C) during the last 15 minutes of proofing.
  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, loosely tent it with foil.
  10. Cool: Immediately remove the bread from the pan and cool on a wire rack. Wrap tightly in plastic wrap while still warm to retain moisture.

Notes

  • For an extra shiny crust, brush the top of the loaf with a mixture of egg yolk and a splash of milk before baking.
  • If you prefer the Yudane method, use hot water instead of cold water for the Tangzhong base.
  • Slice the bread only after it has cooled completely for the best texture.

Nutrition

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