Fluffy & Milky Shokupan (Japanese Milk Bread)
A guide to making the perfect Shokupan recipe at home. This Japanese milk bread uses the Tangzhong method to create a loaf with a cotton-soft texture that stays fresh for days.
Equipment
- Stand Mixer
- Loaf Pan (Pullman or Standard)
- Small Saucepan
- Digital Scale
Ingredients
Tangzhong (Water Roux)
- 20 g bread flour
- 100 ml water or milk
The Dough
- 350 g bread flour high protein (12-13%)
- 40 g sugar
- 6 g instant yeast SAF Gold recommended
- 6 g salt
- 110 ml warm milk approx 30°C/86°F
- 40 ml heavy cream room temperature
- 1 large egg room temperature
- 30 g unsalted butter room temperature, softened
- 2 tbsp milk powder optional, for extra flavor
Egg Wash
- 1 egg beaten with a splash of milk
Instructions
- Make the Tangzhong: In a small saucepan, whisk together 20g of bread flour and 100ml of water (or milk) until no lumps remain.
- Place over low-medium heat. Cook, stirring constantly, for about 3-4 minutes until the mixture thickens into a paste that resembles glue or mashed potatoes (lines left by the spoon don't fill back in).
- Transfer to a small bowl, cover with plastic wrap touching the surface, and let cool to room temperature.
- Mix the Dough: In the bowl of a stand mixer, combine dry ingredients: bread flour, sugar, instant yeast, and salt (keep salt away from yeast). If using milk powder, add it here.
- In a separate jug, whisk the warm milk, heavy cream, and egg. Add this liquid mixture and the cooled Tangzhong to the dry ingredients.
- Knead: Mix on low speed until a shaggy dough forms. Increase to medium-low and knead for 5-7 minutes. The dough will be sticky.
- Add the softened butter one tablespoon at a time, waiting for each to incorporate. Once all butter is in, turn mixer to medium-high and knead for 8-10 minutes until the dough passes the Windowpane Test (stretches thin without tearing).
- First Rise: Shape dough into a smooth ball. Place in a greased bowl, cover, and let rise in a warm spot (25°C-28°C) for 60-90 minutes, or until doubled in size.
- Shape: Punch down gently. Divide into 3 equal pieces. Roll into rounds, cover, and rest for 15 minutes.
- Roll each ball into a long oval. Fold sides into the center (letter fold), flatten gently, then roll up into a tight spiral. Place spirals into a greased loaf pan.
- Final Proof: Cover and let rise for 45-60 minutes. The dough should rise to about 1 inch below the rim (for Pullman) or cresting the top (for open loaf).
- Bake: Preheat oven to 350°F (175°C). Brush the top gently with egg wash. Bake for 30-35 minutes. Tent with foil if browning too fast. Internal temp should reach 190°F (88°C).
- Remove from pan immediately and cool completely on a wire rack for at least 1 hour before slicing.
Notes
Storage: Store at room temperature in an airtight container for 3-4 days. Freeze for up to 2 months.
Yeast: If using Active Dry Yeast, bloom it in the warm milk with a pinch of sugar for 10 minutes before adding.