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Tender Japanese Milk Bread Recipe Easy Homemade Hokkaido Shokupan with Tangzhong Technique

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This Japanese milk bread recipe uses the tangzhong technique to create an incredibly soft, fluffy, and slightly sweet loaf perfect for breakfast or tea time. The bread stays fresh longer and has a moist, tender crumb.

Ingredients

Scale
  • 3 tablespoons all-purpose flour (25 g)
  • ½ cup water (120 ml)
  • ¼ cup whole milk (60 ml)
  • 2 ½ cups bread flour (320 g)
  • 2 teaspoons active dry yeast (7 g)
  • ¼ cup granulated sugar (50 g), divided
  • 1 teaspoon salt (5 g)
  • ½ cup whole milk, warmed to about 110°F (120 ml)
  • ¼ cup heavy cream (60 ml)
  • 4 tablespoons unsalted butter, softened (57 g)
  • Optional: 1 egg beaten with 1 tablespoon water for egg wash

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together 3 tablespoons all-purpose flour, ½ cup water, and ¼ cup milk until smooth. Heat over medium-low, stirring constantly until it thickens to a pudding-like consistency (about 3-5 minutes). Remove from heat and let cool completely to room temperature (about 20-30 minutes).
  2. Activate the Yeast: In a medium bowl, combine ½ cup warm milk (110°F/43°C) with 2 teaspoons active dry yeast and 1 tablespoon sugar (from the total sugar amount). Let it sit for 5-10 minutes until frothy.
  3. Mix the Dough: To the yeast mixture, add the cooled tangzhong, 2 ½ cups bread flour, remaining sugar, 1 teaspoon salt, ¼ cup heavy cream, and softened butter. Mix with a wooden spoon or stand mixer on low speed until a sticky dough forms.
  4. Knead: Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. If using a stand mixer, knead with dough hook on medium for 7-8 minutes. The dough should be tacky but not overly sticky.
  5. First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or damp towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Shape the Loaf: Punch down the dough to release air and transfer it to a floured surface. Divide into 3 equal portions. Roll each into an oval, then fold each oval into thirds lengthwise. Place the rolls seam-side down into your greased loaf pan, side by side.
  7. Second Rise: Cover the pan loosely and let dough rise another 45 minutes, until puffy and nearly doubled.
  8. Preheat Oven: Preheat your oven to 350°F (175°C).
  9. Optional Egg Wash: Brush the top with egg wash for a shiny, golden crust.
  10. Bake: Bake for 30-35 minutes until the top is golden brown and the loaf sounds hollow when tapped. Tent with foil halfway through baking if crust browns too fast.
  11. Cool: Remove from oven and immediately transfer loaf to a wire rack. Let cool completely before slicing.

Notes

Cool the tangzhong completely before mixing with yeast to avoid killing it. Use warm milk to activate yeast without overheating. Avoid adding too much flour during kneading; the dough should be moist and tacky. Tent with foil if crust browns too quickly. Let bread cool completely before slicing to preserve soft crumb.

Nutrition

Keywords: Japanese milk bread, Hokkaido Shokupan, tangzhong bread, soft bread recipe, homemade bread, fluffy bread, easy bread recipe

Find it online: https://gleefulfork.com/tender-japanese-milk-bread-recipe-easy-homemade-hokkaido-shokupan-with-tangzhong-technique/