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Authentic Japanese Milk Bread (Shokupan) using the Tangzhong Method

Close-up of two thick slices of incredibly soft Japanese milk bread on a white plate.
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Make incredibly soft, fluffy Japanese Milk Bread, or Shokupan, using the Tangzhong method. This recipe delivers a cloud-like texture that stays moist for days, perfect for sandwiches or toast.

Ingredients

Scale
  • 1/4 cup Milk
  • 1 tablespoon Granulated Sugar
  • 2 tablespoons All-Purpose Flour
  • 1/4 cup Milk (for dough)
  • 1 large Egg
  • 1 1/2 teaspoons Active Dry Yeast
  • 2 1/3 cups Bread Flour
  • 1 teaspoon Salt
  • 4 tablespoons Unsalted Butter, softened

Instructions

  1. Prepare the Tangzhong: Combine 1/4 cup milk, 1 tablespoon sugar, and 2 tablespoons flour in a small saucepan. Cook over low heat, stirring constantly, until the mixture thickens into a paste. Remove from heat and let it cool completely.
  2. Activate the Yeast: In a small bowl, combine 1/4 cup milk (lukewarm, about 105°F) and the yeast. Let it sit for 5 to 10 minutes until foamy.
  3. Mix the Dough: In a large bowl or stand mixer bowl, combine the bread flour, salt, the cooled Tangzhong, and the yeast mixture. Mix on low speed until a shaggy dough forms.
  4. Add Egg and Butter: Add the egg and continue mixing on low speed for 5 minutes. Add the softened butter, one piece at a time, mixing until fully incorporated.
  5. Knead: Increase the mixer speed to medium-low and knead for 10 to 15 minutes until the dough is smooth, elastic, and passes the windowpane test. If kneading by hand, knead for 15 to 20 minutes.
  6. First Rise: 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.
  7. Shape the Loaf: Gently punch down 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 Rise: Cover the loaf pan loosely and let the dough rise again in a warm spot until it has nearly doubled and crests about 1 inch above the rim of the pan, about 45 to 60 minutes.
  9. Bake: Preheat your oven to 350°F (175°C). Brush the top of the dough lightly with milk for a golden crust. Bake for 30 to 35 minutes, or until the top is deep 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. This bread is best enjoyed the day it is baked.

Notes

  • The Tangzhong method is the secret to achieving that signature cloud-soft, pillowy texture in your Japanese Milk Bread.
  • Use bread flour for the best structure and rise in this recipe.
  • For a beautiful, tall Pullman loaf look, ensure the dough fills the pan well before the second rise.

Nutrition

Find it online: https://miameal.com/japanese-milk-bread-tangzhong-recipe-soft-fluffy/