Introduction
Japanese Milk Bread, also known as Shokupan, is famous for its soft, fluffy texture and slightly sweet flavor. What makes this bread unique is the use of Tangzhong, a cooked flour-and-water paste that keeps the bread incredibly moist, tender, and pillowy for days.
Whether you’re new to bread baking or looking to elevate your homemade loaves, this step-by-step guide will help you recreate this bakery-style bread right in your kitchen. Perfect for breakfast toast, sandwiches, or even French toast, Japanese Milk Bread is the versatile, cloud-soft loaf you didn’t know you needed — until now.
What is Tangzhong?
Tangzhong is a Japanese method of cooking flour and water into a paste before adding it to the dough. This pre-gelatinization technique traps moisture and allows the dough to rise higher, stay softer, and last longer.
Ingredients
For the Tangzhong:
- Flour: 20g (about 0.2 cups)
- Water: 100g (about 3.4 ounces)
For the Dough:
- Flour: 300g (about 2.4 cups)
- Sugar: 30g (about 2 tablespoons)
- Salt: 6g (about 1 teaspoon)
- Milk powder: 5g (about 1.5 teaspoons)
- Softened unsalted butter: 25g (about 2 tablespoons)
- Milk: 130g (about 0.5 cups, warmed to 30°C/86°F)
- Dry yeast: 5g (about 1.5 teaspoons)
- Beaten egg: 50g (about 1 large egg, divided for dough and glaze)
- Tangzhong: Prepared the day before
Equipment You’ll Need
- Stand mixer with dough hook (optional but helpful)
- Saucepan
- Mixing bowls
- Rolling pin
- Loaf pan or cake tin
- Plastic wrap or kitchen towel
- Oven
Instructions
Step 1: Make the Tangzhong (Prepare a Day Ahead)
- Whisk 20g flour and 100g water together in a small saucepan until smooth.
- Heat over medium, stirring constantly with a spatula or whisk until the mixture thickens to a pudding-like paste (about 60–65°C or 140–150°F).
- Remove from heat and transfer to a bowl. Let cool completely.
- Cover and refrigerate overnight (or for at least 4 hours). This paste can be stored for up to 2 days.
Step 2: Activate the Yeast
- Warm the 130g milk to 30°C (86°F).
- Stir in the 5g dry yeast, cover loosely, and let sit for 15 minutes until foamy.
Step 3: Combine Dry Ingredients
In the bowl of a stand mixer:
- Add 6g salt, 300g flour, 30g sugar, and 5g milk powder.
- Add half of the beaten egg (save the rest for glazing), all of the cooled Tangzhong, and mix gently.
Step 4: Add Wet Ingredients
- Attach the dough hook. Begin kneading on low speed.
- Gradually pour in the milk-yeast mixture in two additions, allowing the dough to absorb it slowly.
- Knead for about 2 minutes, then add 25g softened butter in two portions.
- Knead until the dough becomes smooth and elastic, and pulls away from the sides of the bowl. This could take 10–12 minutes.
💡 If the dough feels too sticky, add 1–2 tablespoons of flour. It should be soft but manageable.
Step 5: First Rise
- Shape the dough into a ball and place it in a lightly greased bowl.
- Cover with plastic wrap or a clean towel.
- Let it rise in a warm, draft-free area (25°C / 77°F) for about 1 hour, or until doubled (or tripled) in volume.
Step 6: Divide and Pre-Shape
- Punch down the dough gently to release air.
- Divide into 3 equal portions using a kitchen scale.
- Roll each into a ball and cover. Let rest for 15–20 minutes to relax the gluten.
Step 7: Final Shaping
For each piece:
- Roll into a long oval with a rolling pin.
- Fold the dough like a letter: top third down, bottom third up.
- Rotate 90°, and roll into a long rectangle again.
- Roll it up into a tight log, pinching the seam to seal.
- Place seam-side down into the loaf pan, side-by-side.
Repeat for all 3 portions.
Step 8: Final Rise
- Cover the pan with plastic wrap or a towel.
- Let the dough rise in a warm spot for 30–40 minutes, until it reaches just below the rim of the pan.
Step 9: Bake
- Preheat your oven to 180°C (356°F).
- If using an uncovered pan, brush the top with the remaining beaten egg for a shiny golden crust.
- Bake for 25 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Remove from the oven, wait 5–10 minutes, then transfer to a wire rack to cool completely.
Storage
- Room temperature: Store in a sealed bag or container for up to 3 days.
- Refrigerator: Keeps for 1 week in an airtight bag.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Toast or warm gently before serving for the best texture.
Serving Suggestions
- Spread with butter and jam for breakfast
- Use for sandwiches — it’s firm enough to slice yet soft enough for any filling
- Transform into French toast, bread pudding, or grilled cheese
FAQs
Q1: Why use Tangzhong?
Tangzhong helps the bread retain moisture, improves shelf life, and gives it that classic fluffy, pull-apart texture without being dry.
Q2: Can I make this without a stand mixer?
Yes, but kneading by hand will take longer (15–20 minutes) and more effort. It’s important to knead until the dough is elastic and windowpane-ready.
Q3: What type of flour is best?
Bread flour works best due to its higher protein content, which helps build stronger gluten. However, all-purpose flour works well too and gives a softer crumb.
Q4: Can I double the recipe?
Yes! Use two loaf pans or a larger baking tin, and extend the baking time slightly (add 5–7 minutes if necessary).
Q5: Why is my bread dense?
Reasons may include:
- Under-kneading the dough
- Yeast not activated properly
- Cold rising environment
- Using expired or inactive yeast
Conclusion
Soft, sweet, and ultra-fluffy, Japanese Milk Bread is the gold standard for homemade loaves that melt in your mouth. Thanks to the Tangzhong method, this bread stays tender for days and is versatile enough for breakfast, lunch, or snacks. With a little planning, this recipe will reward you with bakery-level results — every time.
So roll up your sleeves, prep your Tangzhong, and get ready to bake a loaf of pure comfort and satisfaction.