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

A freshly baked loaf of japanese milk bread, sliced to show its incredibly soft, white, and fluffy interior crumb.
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Make the softest, fluffiest bread at home. This recipe uses the Tangzhong method to create a pillowy, cloud-like texture that stays moist for days.

Ingredients

Scale
  • 1/4 cup Milk (for Tangzhong)
  • 2 tablespoons Bread Flour (for Tangzhong)
  • 1 1/2 cups Bread Flour (for dough)
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Instant Dry Yeast
  • 1 teaspoon Salt
  • 1/2 cup Whole Milk (cold)
  • 1 large Egg
  • 4 tablespoons Unsalted Butter (softened)
  • 1 large Egg Yolk (for egg wash)
  • 1 teaspoon Water (for egg wash)

Instructions

  1. Make the Tangzhong: Whisk together the 1/4 cup milk and 2 tablespoons of bread flour in a small saucepan. Cook over low heat, stirring constantly, until the mixture thickens into 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 fitted with the dough hook, combine the 1 1/2 cups bread flour, sugar, yeast, and salt. Mix briefly on low speed.
  3. Add Wet Ingredients: Add the cooled Tangzhong, 1/2 cup cold milk, and the whole 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, one tablespoon 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 very smooth, elastic, and passes the windowpane test. The dough will be soft.
  6. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm spot 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 ball. Place the three balls 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 place until it has crowned about 1 inch over the rim of the pan, about 45 to 60 minutes.
  9. Bake: Preheat your oven to 350°F (175°C). Whisk the egg yolk and water together for the egg wash. Gently brush the top of the dough with the wash.
  10. Bake for 30 to 35 minutes, or until the top is deep golden brown and the internal temperature reaches 200°F (93°C).
  11. 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 soft for several days.
  • A stand mixer is recommended for the extended kneading time required for this rich dough.
  • For soft dinner rolls, divide the dough into 12 equal pieces and bake in a 9×13 inch pan.

Nutrition

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