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Authentic Japanese Milk Bread (Shokupan)

Close-up of a freshly baked japanese milk bread loaf showing its incredibly soft, white, and fluffy interior crumb structure.
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Follow this recipe to make extremely soft and fluffy Japanese Milk Bread using the Tangzhong method for a cloud-like texture.

Ingredients

Scale
  • 60g Milk
  • 15g Granulated Sugar
  • 2g Instant Dry Yeast
  • 25g Bread Flour (for Tangzhong)
  • 120g Bread Flour (for dough)
  • 20g Granulated Sugar (for dough)
  • 3g Salt
  • 40g Whole Milk (cold)
  • 30g Heavy Cream (cold)
  • 25g Unsalted Butter (softened)
  • 1 Large Egg

Instructions

  1. Prepare the Tangzhong: Whisk 60g milk, 15g sugar, 2g yeast, and 25g bread flour in a small saucepan. Heat over medium-low heat, stirring constantly until the mixture thickens to a paste (about 160°F or 71°C). Remove from heat, cover the surface with plastic wrap, and let it cool completely.
  2. Combine Dry Ingredients: In a large bowl or stand mixer, combine the remaining 120g bread flour, 20g sugar, and salt.
  3. Mix Dough: Add the cooled Tangzhong, cold milk, cold heavy cream, and 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 piece by piece, mixing until fully incorporated. Continue kneading for another 10-15 minutes until the dough is smooth and passes the windowpane test.
  5. 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).
  6. Shape: Gently deflate the dough. Divide it into three equal pieces. Roll each piece into a tight ball. Let the balls rest for 15 minutes, covered.
  7. Second Shaping: Roll each rested ball into a log shape. Place the three logs side-by-side in a greased 9×5 inch loaf pan, seam-side down.
  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 rim of the pan (about 45-60 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, lightly tent it with foil.
  10. Cool: Immediately remove the bread from the pan and cool completely on a wire rack before slicing.

Notes

  • For the best texture, use a stand mixer to achieve full gluten development.
  • If you prefer a slightly sweeter loaf, increase the total sugar content by 5g.
  • This bread is best eaten within two days for maximum softness.

Nutrition

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