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Ultimate Fluffy Japanese Milk Bread (Shokupan) with Tangzhong

Close-up of a freshly baked japanese milk bread loaf, showing its incredibly soft and fluffy white interior crumb.
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Make unbelievably soft, cloud-like Japanese Milk Bread using the Tangzhong method. This recipe delivers bakery-level tenderness perfect for sandwiches or toast.

Ingredients

Scale
  • 100g Bread Flour (for Tangzhong)
  • 300g Milk (for Tangzhong)
  • 500g Bread Flour (for Dough)
  • 60g Granulated Sugar
  • 10g Instant Dry Yeast
  • 10g Salt
  • 1 Large Egg (room temperature)
  • 120ml Milk (cold, for dough)
  • 60g Unsalted Butter (softened)
  • 1 Egg Yolk (for egg wash)
  • 1 tsp Water (for egg wash)

Instructions

  1. Make the Tangzhong: Whisk the 100g flour and 300g milk together in a small saucepan until smooth. 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 the bowl of a stand mixer, combine the 500g bread flour, sugar, yeast, and salt. Mix briefly on low speed.
  3. Add Wet Ingredients: Add the cooled Tangzhong, the large egg, and the 120ml cold milk 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, one piece at a time, waiting until each piece is incorporated before adding the next.
  5. Continue Kneading: Knead for another 10 to 15 minutes until the dough is smooth, elastic, and passes the windowpane test. The dough will be very soft.
  6. First Rise: 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 punch down the risen 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 Rise: Cover the pan loosely and let the dough rise again in a warm spot until it has nearly doubled and crests 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.
  9. Bake: Whisk the egg yolk and water together for the egg wash. Gently brush the tops of the dough with the wash. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  10. Cool: Immediately remove the bread from the pan and cool completely on a wire rack before slicing.

Notes

  • The Tangzhong method traps moisture, which keeps this bread pillowy soft for days.
  • If you do not have a stand mixer, you can knead this dough by hand, but expect to work it for 20 to 25 minutes after adding the butter.
  • For an extra shiny crust, brush the loaf with melted butter immediately after it comes out of the oven.

Nutrition

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