Japanese Milk Bread (Shokupan)

Name: Japanese Milk Bread (Shokupan)
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 120g bread flour for tangzhong; 600ml milk for tangzhong (60ml) + loaf (remaining); 400g bread flour for loaf; 7g instant yeast; 60g caster sugar; 1 tsp salt; 2 eggs; 60g butter, softened

Fluffy, pillowy Japanese milk bread, made with a tangzhong starter for an ultra-soft, cloud-like crumb.

Total time

65 min

Prep

30 min

Cook

35 min

Difficulty

hard

Cuisine

Japanese

vegetarian

Ingredients

120gbread flour for tangzhong

600mlmilk for tangzhong (60ml) + loaf (remaining)

400gbread flour for loaf

7ginstant yeast

60gcaster sugar

1 tspsalt

2eggs

60gbutter, softened

Instructions

Make tangzhong: whisk 20g flour into 100ml milk over medium heat. Stir until thick. Cool.

Combine remaining flour, yeast, sugar, salt.

Add eggs, remaining milk, tangzhong.

Knead 10 minutes. Add butter.

Knead 8 more minutes until smooth and elastic.

Rest 1 hour until doubled.

Shape into rolls or loaf.

Proof 1 hour.

Bake at 180°C for 25–30 minutes.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

207

Protein

Fat

14.7g

Carbs

15.9g

Fiber

0.5g

Sodium

516mg

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