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The Ultimate Ultra-Soft Japanese Milk Bread (Shokupan) Using the Tangzhong Method

A close-up of a freshly baked japanese milk bread loaf, showing its incredibly soft, fluffy, and stringy interior crumb.
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Master the technique for unbelievably cloud-like, pillowy soft Japanese Milk Bread. This Shokupan recipe uses the Tangzhong method to create a tender loaf that stays moist longer, perfect for sandwiches or toast.

Ingredients

Scale
  • 100g Bread Flour (for Tangzhong)
  • 500g Bread Flour (for main dough)
  • 60g Granulated Sugar
  • 1 teaspoon Instant Dry Yeast
  • 1 teaspoon Fine Sea Salt
  • 1 large Egg, lightly beaten
  • 120ml Whole Milk, cold
  • 60ml Heavy Cream, cold
  • 40g Unsalted Butter, softened
  • 1 batch Tangzhong (see instructions below)

Instructions

  1. Prepare the Tangzhong: Whisk 100g bread flour and 250ml water in a small saucepan until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste, reaching 65°C (149°F). It should resemble thick pudding. Remove from heat, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool completely to room temperature.
  2. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, whisk together the 500g bread flour, sugar, yeast, and salt.
  3. Mix Wet Ingredients: Add the cooled Tangzhong, cold milk, cold heavy cream, and the beaten 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 to 7 minutes until the dough starts to come together and pulls away from the sides of the bowl.
  5. Add Butter: Add the softened butter, one piece at a time, mixing until fully incorporated before adding the next. Continue kneading for another 10 to 15 minutes. The dough must pass the windowpane test—it should stretch thin enough to see light through it without tearing. This extended kneading develops the soft texture.
  6. First Proof: 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 deflate 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, seam-side down.
  8. Second Proof: Cover the pan loosely and let it rise again in a warm spot until the dough 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 175°C (350°F). Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 93°C (200°F). If the top browns too quickly, loosely tent it with foil.
  10. Cool: Immediately remove the loaf from the pan and cool completely on a wire rack before slicing. This bread is best enjoyed the day it is made for maximum fluffiness.

Notes

  • For the softest bread, use a stand mixer for the extended kneading time required after adding the butter.
  • This recipe makes a classic tall Shokupan loaf. For Milk Bread Rolls, divide the dough into 12 equal pieces and shape into tight balls before the second proof.
  • The Tangzhong method is key to achieving that signature cloud bread texture and keeping the loaf moist for days.

Nutrition

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