Fluffy Milk Bread recipe: Easy Recipe for Japanese-Style Bread

Japanese milk bread recipe is also known in the form of shokupan, also known as Hokkaido milk bread recipe, and is a popular bread that is a staple within Asian bakeries. It is renowned for its fluffy, soft texture and slightly sweet taste. The bread has captured the attention of bread lovers across the globe. The secret to its supple softness is the tangzhong method, a technique that creates an even, soft crumb and prolongs the bread’s freshness. If you’re a veteran baker or newbie, the following comprehensive guide will show you the steps to take to make your perfect slice of Japanese bread made of milk.

What Is Japanese Milk Bread?

Japanese milk bread also referred to as Shokupan, is a kind of white bread renowned for its fluffy, soft texture and a slightly sweet flavour. Originating from Japan the bread is now a popular choice in a variety of Asian countries as well as other regions. It’s typically used to make toast and sandwiches, or even eaten by itself due to its wonderful texture.

Why Is It So Fluffy?

The incredible fluffiness and suppleness in Japanese milk bread is due to its distinctive method of preparation and the ingredients. The use of the Tangzhong method, as well as an appropriately balanced mixture of flour as well as milk and yeast is what makes it a more airy dough. This process lets the dough retain more moisture, leading to the crumb becoming more supple.

The Tangzhong Method Explained

The Tangzhong method involves boiling some of the flour with liquid (usually water and milk) to create an emulsion. The paste is then incorporated into the bread dough improving its ability to hold moisture and resulting in a soft dough that is more fluffier and stays fresher for longer. This method is an essential step for creating the perfect texture of milk bread.

Essential Ingredients for Milk Bread

For authentic Japanese dairy bread, you’ll require:

• Bread Flour: Provides the necessary gluten structure.​
• Milk: Adds richness and tenderness.​
• Yeast: Leavens the bread, making it rise.​
• Sugar: Contributes to the slight sweetness.
• Salt: Enhances flavour.​
• Butter: Adds richness and softness.​
• Egg: Provides structure and colour.​
• Tangzhong Paste: It ensures that moisture is retained and softness.​

Step-by-Step Milk Bread Recipe

Ingredients:

For the Tangzhong:

• 2 tablespoons bread flour​
• 2 tablespoons water​
• 4½ tablespoons milk​

For the Dough:

• 2⅓ cups bread flour​
• ¼ cup sugar​
• 1 teaspoon salt​
• 1 tablespoon instant yeast​
• ½ cup warm milk​
• 1 large egg​
• 3 tablespoons unsalted butter, softened

Instructions:

1. Prepare the Tangzhong: In a saucepan, mix in the flour with water and milk. Then, cook over a medium flame and stirring continuously until the mixture thickens to form a paste. Take it off the stove and allow it to cool.
2. Knead the Dough: With the attachment for dough make the dough into a ball at a the medium speed for around 5 minutes. Incorporate the butter that has been softened, as you continue to work till the dough becomes flexible and soft.
3. First Proof: Put the dough in an easily oCover the bowl with plastic wrap and let it sit for a while.it to grow in a warm location until it has doubled in size, which is about one hour.
4. Shape the Dough: Make sure to punch the dough down and cut the dough into 3 equal parts. Form each portion into a ball and make each ball into an oval. The sides of the rectangle towards the middle and then roll it into a tight ball. The dough is then placed in the loaf pan that has been greased.​
5. Second Proof: The loaf pan is covered by wrapping it in plastic and allow the dough to get up to the point that it is at the maximum within the loaf pan. It should take approximately forty-five minutes.
6. Bake: Pre-heat the oven to 350degF (175degC). Sprinkle the exterior of the bread with eggwash (1 egg mixed with 1 teaspoon of water). Bake for 30 to 35 minutes, to ensure that the loaf’s top turns caramelized and it sounds hollow when it is tapped.
7. Cool: Take the bread out of the oven and allow it to sit in the oven for about 10 minutes. Transfer the bread to a rack on a wire to let it cool completely before cutting.

Using a Stand Mixer vs. Kneading by Hand

Although a stand mixer can make the process of kneading more efficient however, you can also work the dough by using your hands. It takes more effort and time however, with patience you’ll get the same results. Be sure that the dough is soft and elastic prior to the proofing phase.

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Japanese Milk Bread (Shokupan / Hokkaido Milk Bread)

Valerie

Japanese Milk Bread, also known as Shokupan or Hokkaido Milk Bread, is a beloved bakery staple known for its ultra-soft, fluffy texture and slightly sweet taste. The secret to its pillowy crumb is the Tangzhong method, a traditional Japanese technique that locks in moisture for longer-lasting freshness. Perfect for toast, sandwiches, or enjoying on its own — this bread is a must-try for beginners and seasoned bakers alike.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

1 hour hr

Total Time 1 hour hr 55 minutes mins

Course bread

Cuisine Japanese

Servings 1 slice (based on 12 slices)

Equipment

• Stand Mixer with Dough Hook (optional but recommended)
• Saucepan (for Tangzhong)
• Mixing bowls
• Measuring cups and spoons
• Whisk
• Loaf Pan (9×5 inch recommended)
• Plastic Wrap or Kitchen Towel (for proofing)
• Pastry Brush (for egg wash)
• Wire cooling rack

Ingredients

  

• For the Tangzhong:
• 2 tablespoons bread flour
• 2 tablespoons water
• 4½ tablespoons milk
• For the Dough:
• 2⅓ cups bread flour
• ¼ cup granulated sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast
• ½ cup warm milk
• 1 large egg
• 3 tablespoons unsalted butter softened
• For Egg Wash:
• 1 egg
• 1 teaspoon water

Instructions

 

• Make the Tangzhong: In a small saucepan, whisk together bread flour, water, and milk. Cook over medium heat, stirring constantly until a thick paste forms. Remove from heat and let cool completely.
• Prepare the Dough: In a mixing bowl, combine bread flour, sugar, salt, and instant yeast. Add warm milk, egg, and the cooled Tangzhong. Using a stand mixer with a dough hook, knead on medium speed for 5 minutes.
• Add Butter: Gradually add softened butter and continue kneading for another 5-8 minutes until the dough is smooth, elastic, and slightly tacky.
• First Proof: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
• Shape the Dough: Punch down the dough and divide it into 3 equal pieces. Roll each piece into a ball, then flatten into an oval. Fold the sides inwards, roll up tightly like a jelly roll, and place seam-side down in a greased loaf pan.
• Second Proof: Cover the loaf pan with plastic wrap and let the dough rise for 45 minutes, or until it reaches the top of the pan.
• Bake: Preheat the oven to 350°F (175°C). Brush the loaf with egg wash (beaten egg mixed with water). Bake for 30-35 minutes, or until golden brown on top and the loaf sounds hollow when tapped.
• Cool: Remove from the oven, let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best results, use bread flour for its higher protein content which gives better structure. Store the bread in an airtight container at room temperature for up to 3 days. This bread also freezes well — slice and store in freezer bags for easy future use. Perfect for making Japanese-style sandwiches or French toast.

Nutrition Information:

• Calories: 180 per slice
• Fat: 4g
• Carbohydrates: 30g
• Protein: 5g

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