Japanese Milk Bread (Shokupan)

Method

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1. Whisk the tangzhong ingredients in a small pan over medium heat, stirring constantly, until it thickens to a smooth paste and lines drawn with the whisk hold, about 3 minutes. Cool to room temperature.

   Mark done Start 3 min timer

2. In a stand mixer, combine the flour, sugar, yeast and salt, then add the egg, milk and cooled tangzhong.

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3. Knead on low for 3 minutes, then medium for 8 minutes, until the dough is smooth and comes away from the bowl.

   Mark done Start 3 min timer

4. Add the butter a third at a time, kneading until each addition is fully absorbed. Continue 8 minutes more until the dough passes the windowpane test — a stretched piece should go translucent without tearing.

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5. Prove, covered, in a warm place for 60 to 90 minutes until doubled.

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6. Knock back gently, divide into 3 pieces, and roll each into an oval. Fold the long sides into the middle, then roll up tightly from the short end into a spiral.

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7. Set the three spirals cut-side out in a greased 900 g loaf tin and prove 50 to 70 minutes until they crest 2 cm above the rim.

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8. Heat the oven to 180°C / 350°F. Brush with milk and bake 30 to 35 minutes until deep gold and 93°C / 200°F at the centre. Turn out onto a rack immediately and cool completely before slicing.

   Mark done Start 30 min timer

Chef’s Tips

• The tangzhong must reach about 65°C to gelatinise. If it does not thicken to a visible paste, it has not got there.
• Resist adding flour during kneading. This dough is meant to be tacky, and extra flour costs you the soft crumb.
• Cool it completely. Cutting a hot enriched loaf compresses the crumb into a dense band along the knife.

Pairing Suggestions

• Butter and jam, or Japanese-style thick-cut toast with honey
• Katsu sando fillings
• Coffee or milk tea

Storage & Reheating

Keeps 4 days at room temperature in a sealed bag and freezes 2 months, whole or sliced. Do not refrigerate — it goes stale far faster.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.