Japanese Milk Bread Recipe

Japanese Milk Bread Recipe

Japanese Milk Bread Recipe

Learn how to make authentic Japanese Milk Bread Recipe (Shokupan) with this foolproof recipe. This ultra soft, pillowy loaf uses the tangzhong method for a tender crumb and buttery sweetness. Perfect for sandwiches, toast, or enjoying plain.

Description 

Japanese milk bread recipe, or Shokupan, is a beloved staple in Japan known for its cloud like texture and subtly sweet flavor. Unlike regular bread, its signature softness comes from the tangzhong method a cooked flour and water roux that locks in moisture. This Japanese milk bread recipe simplifies the process for home bakers, ensuring a bakery quality loaf every time.

Why You’ll Love This Recipe

• Pillowy Texture: The tangzhong technique guarantees a soft, springy crumb.
• Minimal Ingredients: Uses pantry staples like milk, flour, sugar, and butter.
• Versatile: Ideal for breakfast toast, sandwiches, or as a side with soups.

The Science Behind Tangzhong

Tangzhong, a pre gelatinized flour mixture, allows the dough to absorb more liquid without becoming sticky. This results in a higher hydration level, which translates to a lighter, longer lasting loaf.

Ingredients Breakdown

• Bread flour: High protein content ensures structure.
• Whole milk: Adds richness and softness.
• Sugar and butter: Enhance flavor and tenderness.

Step by Step Success Tips

1. Cook tangzhong properly: Heat until thickened like pudding.
2. Knead thoroughly: Develops gluten for that signature pull apart texture.
3. Double proofing: Ensures a tall, airy rise.

Serving Suggestions

• Slice thickly for French toast.
• Use for katsu sandos (Japanese pork cutlet sandwiches).
• Toast with jam or condensed milk.

FAQs

Can I use all purpose flour? Bread flour is best, but AP flour works in a pinch (texture will be slightly denser).
How to store? Keep in an airtight bag for up to 3 days or freeze for 1 month.

Ingredients

• Tangzhong:
  • 3 tbsp (30g) bread flour
  • ½ cup (120ml) water
  • ¼ cup (60ml) whole milk
• Dough:
  • 2½ cups (320g) bread flour
  • ¼ cup (50g) sugar
  • 1 tsp (5g) salt
  • 2 tsp (7g) instant yeast
  • ½ cup (120ml) warm whole milk
  • 1 large egg
  • 3 tbsp (45g) unsalted butter, softened

Instructions

1. Make Tangzhong: In a saucepan, whisk flour, water, and milk. Cook over medium heat until thickened (2-3 minutes). Cool to room temperature.
2. Mix Dough: In a stand mixer, combine tangzhong, flour, sugar, yeast, warm milk, and egg. Knead 5 minutes. Add butter and salt; knead 10 minutes until smooth and elastic.
3. First Rise: Place dough in a greased bowl, cover, and let rise 1 hour or until doubled.
4. Shape: Divide dough into 4 balls. Roll each into an oval, fold into thirds, then roll tightly into a log. Place in a greased 9×4-inch loaf pan.
5. Second Rise: Cover and proof 45–60 minutes until dough reaches pan’s rim.
6. Bake: Brush with milk. Bake at 350°F (175°C) for 25–30 minutes until golden. Cool before slicing.

Notes

• Storage: Wrap tightly to prevent drying.
• Substitutions: Dairy-free milk works, but flavor will differ.
• Troubleshooting: If dough doesn’t rise, check yeast expiration or proofing temperature (ideal: 75–80°F).

Japanese Milk Bread Recipe

Chef Brian

Learn how to make authentic Japanese milk bread (Shokupan) with this foolproof recipe. This ultra soft, pillowy loaf uses the tangzhong method for a tender crumb and buttery sweetness. Perfect for sandwiches, toast, or enjoying plain.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

3 hours (includes proofing) 3 hours hrs

Total Time 3 hours hrs 50 minutes mins

Course Breakfast, Snack

Cuisine Japanese

Servings 12

Calories 160 kcal

Ingredients

  

• Tangzhong:
• 3 tbsp 30g bread flour
• ½ cup 120ml water
• ¼ cup 60ml whole milk
• Dough:
• 2½ cups 320g bread flour
• ¼ cup 50g sugar
• 1 tsp 5g salt
• 2 tsp 7g instant yeast
• ½ cup 120ml warm whole milk
• 1 large egg
• 3 tbsp 45g unsalted butter, softened

Instructions

 

• Make Tangzhong: In a saucepan, whisk flour, water, and milk. Cook over medium heat until thickened (2-3 minutes). Cool to room temperature.
• Mix Dough: In a stand mixer, combine tangzhong, flour, sugar, yeast, warm milk, and egg. Knead 5 minutes. Add butter and salt; knead 10 minutes until smooth and elastic.
• First Rise: Place dough in a greased bowl, cover, and let rise 1 hour or until doubled.
• Shape: Divide dough into 4 balls. Roll each into an oval, fold into thirds, then roll tightly into a log. Place in a greased 9×4-inch loaf pan.
• Second Rise: Cover and proof 45–60 minutes until dough reaches pan’s rim.
• Bake: Brush with milk. Bake at 350°F (175°C) for 25–30 minutes until golden. Cool before slicing.

Notes

• Storage: Wrap tightly to prevent drying.
• Substitutions: Dairy-free milk works, but flavor will differ.
• Troubleshooting: If dough doesn’t rise, check yeast expiration or proofing temperature (ideal: 75–80°F).

Keyword Japanese Milk Bread, Japanese Milk Bread Recipe