Japanese Milk Bread (also known as Hokkaido Milk Bread or Shokupan) is famous for its soft, fluffy texture and slightly sweet flavor. The secret lies in the tangzhong method — a cooked flour-water mixture that locks in moisture.
Here’s a classic Japanese Milk Bread recipe, including how to make tangzhong.
🍞 Ingredients
Tangzhong (Water Roux)
-
3 tbsp bread flour (25g)
-
1/2 cup water (120ml)
-
1/2 cup milk (120ml)
Dough
-
2 1/2 cups bread flour (325g)
-
1/4 cup sugar (50g)
-
2 tsp instant yeast (6g)
-
1 tsp salt (5g)
-
1/2 cup milk (120ml), warm
-
1 large egg
-
All the tangzhong (cooled)
-
1/4 cup unsalted butter (60g), softened
🧑🍳 Instructions
1. Make the Tangzhong
-
In a saucepan, whisk flour, water, and milk until smooth.
-
Cook over medium heat, stirring constantly, until it thickens into a paste (about 3–5 minutes).
-
Remove from heat and let it cool to room temperature.
2. Make the Dough
-
In a mixing bowl, combine flour, sugar, yeast, and salt.
-
Add warm milk, egg, and cooled tangzhong.
-
Mix until dough comes together. Knead for 5–8 minutes (stand mixer or by hand).
-
Add softened butter, a little at a time, kneading until fully absorbed and dough is elastic and smooth (about 10–15 more minutes).
-
Dough should pass the windowpane test (stretch thin without tearing).
3. First Rise
-
Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1–1.5 hours).
4. Shape the Bread
-
Punch down and divide into 3 or 4 equal pieces.
-
Roll each piece into a ball, then flatten and roll up like a jelly roll.
-
Place the rolled pieces seam-side down in a greased loaf pan.
5. Second Rise
-
Cover and let rise again until nearly doubled (about 45 minutes to 1 hour).
6. Bake
-
Preheat oven to 350°F (175°C).
-
Brush top with milk or egg wash (1 beaten egg + 1 tbsp milk) for shine.
-
Bake for 25–30 minutes until golden brown and hollow-sounding when tapped.
7. Cool
-
Let it cool in the pan for 10 minutes, then transfer to a wire rack.
📝 Tips
-
Use bread flour for the fluffiest texture.
-
Tangzhong can be made 1–2 days in advance and stored in the fridge.
-
Leftovers make amazing toast or sandwiches!