Print

Ultra-Soft Japanese Milk Bread (Shokupan)

Close-up of a perfectly baked, square slice of incredibly soft milk bread showing its fluffy white interior and golden crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake this cloud-soft, pillow-style Japanese Milk Bread using the tangzhong method for an incredibly tender crumb perfect for toast or sandwiches.

Ingredients

Scale
  • 60g Bread Flour (for tangzhong)
  • 120ml Whole Milk (for tangzhong)
  • 300g Bread Flour (for main dough)
  • 50g Granulated Sugar
  • 1 teaspoon Instant Dry Yeast
  • 1/2 teaspoon Salt
  • 1 Large Egg
  • 60ml Whole Milk (cold)
  • 40g Unsalted Butter (softened)
  • 2 tablespoons Sweetened Condensed Milk (optional, for extra sweetness)

Instructions

  1. Prepare the Tangzhong: Whisk the 60g bread flour and 120ml milk in a small saucepan until smooth. Cook over low heat, stirring constantly, until the mixture thickens to a paste (about 170°F or 77°C). It should resemble thick pudding. Remove from heat, cover the surface with plastic wrap to prevent a skin from forming, and let it cool completely.
  2. Mix Dry Ingredients: In a large bowl or stand mixer, combine the 300g bread flour, sugar, yeast, and salt. Mix briefly.
  3. Combine Wet Ingredients: Add the cooled tangzhong, one large egg, 60ml cold milk, and the condensed milk (if using) to the dry ingredients. Mix on low speed until a shaggy dough forms.
  4. Knead: Increase the mixer speed to medium-low and knead for 5-7 minutes until the dough starts to come together. Add the softened butter, one tablespoon at a time, allowing each piece to incorporate before adding the next.
  5. Develop Gluten: Continue kneading for another 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test. This enriched yeast dough requires thorough kneading for the best texture.
  6. First Rise: Place the dough in a lightly oiled bowl, 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 ball. Let the balls rest for 15 minutes, covered. Then, roll each ball into a log shape. Place the three logs side-by-side in a greased 9×5 inch loaf pan, seam-side down.
  8. Second Rise: Cover the pan loosely and let the dough rise again until it has nearly doubled and crests over the top of the pan, about 45-60 minutes. Preheat your oven to 350°F (175°C) during the last 15 minutes of the rise.
  9. Bake: Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C). If the top browns too quickly, lightly tent it with foil.
  10. Cool: Immediately remove the loaf from the pan and cool completely on a wire rack before slicing to preserve the ultra-soft texture.

Notes

  • For the softest homemade bread, use high-protein bread flour.
  • This recipe makes a bakery style bread at home that stays fresh longer due to the tangzhong.
  • For a richer flavor, substitute a portion of the milk with evaporated milk.

Nutrition

Find it online: https://chefsily.com/ultra-soft-milk-bread-shokupan-recipe/