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Japanese Milk Bread (Shokupan)
Fluffy, pillowy Japanese milk bread, made with a tangzhong starter for an ultra-soft, cloud-like crumb.
Ingredients
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.
