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Super Soft Japanese Milk Bread (Shokupan) Recipe

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4.2 from 71 reviews

  • Author: Sara
  • Total Time: 2 hours 30 minutes
  • Yield: 1 loaf (about 8 slices)
  • Diet: Vegetarian

Description

An ultra-soft and fluffy Japanese milk bread made using the tangzhong method, resulting in a tender crumb perfect for sandwiches or enjoying plain. This shokupan recipe provides a slightly sweet, rich texture with a golden crust.

Ingredients

Dough Ingredients

  • 2 1/2 cups bread flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons instant yeast
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • 1 egg
  • 2 tablespoons butter, softened

Tangzhong Ingredients

  • 2 tablespoons flour
  • 1/2 cup water

Instructions

  1. Prepare Tangzhong: In a saucepan, whisk together 2 tablespoons flour and 1/2 cup water over medium heat. Stir continuously until mixture thickens into a smooth paste. Remove from heat and let it cool completely.
  2. Mix Dry Ingredients: In a large bowl, combine 2 1/2 cups bread flour, 2 tablespoons sugar, 1 teaspoon salt, and 2 teaspoons instant yeast. Stir to evenly distribute.
  3. Combine Wet Ingredients: Add 1/2 cup milk, 1/4 cup heavy cream, 1 beaten egg, and the cooled tangzhong to the dry ingredients. Mix until a rough dough forms.
  4. Knead Dough: Transfer the dough onto a clean surface and knead until smooth, about 5-7 minutes. Then, incorporate 2 tablespoons softened butter and continue kneading for another 8-10 minutes until the dough is elastic and smooth.
  5. First Proof: Place the dough in a lightly greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  6. Shape Loaf: Punch down the dough gently to release air, shape it into a loaf, and place it in a greased loaf pan.
  7. Second Proof: Cover the loaf and allow it to rise again until it puffs up to nearly double its size, about 45 minutes.
  8. Bake: Preheat the oven to 180°C (350°F). Bake the loaf for 25–30 minutes until the top is golden brown and it sounds hollow when tapped.
  9. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Notes

  • The tangzhong paste is essential for creating the soft, moist texture that characterizes Japanese milk bread.
  • Avoid overbaking to keep the bread soft and tender; remove once the loaf is golden and sounds hollow when tapped.
  • Use bread flour for the best strong gluten structure and fluffiness.
  • If desired, brush the top with melted butter once out of the oven for extra softness and shine.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Japanese

Find it online: https://sarasplate.com/super-soft-japanese-milk-bread-shokupan-recipe/