Shokupan Recipe - a traditionel Japanese Milk Bread
This fluffy Shokupan recipe uses the traditional Tangzhong method tob ring the signature, pillowy-soft texture of Japanese milk bread straight to your kitchen. Perfect for both Pullman and springform pans, this step-by-step guide guarantees an incredibly moist and airy crumb every time.Experience the irresistible aroma of freshly baked bread and master the magical window panetest with ease. Grab your rolling pin, start your mixer, and bake the ultimate,ultra-soft Shokupan today!
Equipment
- 1 saucepan
- 1 whisk or wooden spoon
- 1 airtight container or bowl with plastic wrap
- 1 kitchen scale or digital scale
- 1 measuring cup
- 1 stand mixer with dough hook
- 1 large mixing bowl
- 1 dough scraper
- 1 Rolling Pin
- 1 Pullman baking tin Springform Ø 26 cm (10 inch)
- 1 pastry brush
Ingredients
For the Roux (Tangzhong)
- 20 gr (0.7 oz) flour with 12.7% protein content, preferably Caputo flour
- 50 gr (3.5 Tbsp) water
- 60 gr (¼ cup) milk
For the main dough
- 10 gr (0.35 oz) yeast (approx. 1 tbsp active dry yeast)
- 20 gr (4 Tbsp) lukewarm water
- 380 gr (3 cups) flour ( with 12.7% protein content, preferably Caputo flour)
- 20 gr (1½ Tbsp) sugar
- 10 gr (1½ tsp) honey
- 3 gr (½ tsp) salt
- 60 gr (4 Tbsp or ½ stick) softened butter
- 1 egg yolk
- 1 Tbsp milk
Instructions
Preparing the Tangzhong (Water Roux)
- Mix all dry ingredients together.
- The day before: Combine all Tangzhong ingredients in a saucepan. Cook over medium heat, stirring constantly, until a thick, paste-like dough forms.The roux is ready when it pulls away from the sides of the pan. Transfer to an airtight container or cover with plastic wrap and store in the refrigerator overnight.
Making the Main Dough
- Dissolve the yeast in the water.
- Place the Tangzhong and all ingredients—except for the butter—into the bowl of a stand mixer. Knead with the dough hook until the dough releases from the sides of the bowl.
- Add the softened butter one tablespoon at a time, kneading for about 3minutes after each addition. The dough is ready when it completely detaches from the sides of the bowl again.
- The Windowpane Test: Perform the windowpane test to check the gluten development. Stretch a small piece of dough gently; it should become translucent enough to see light through it without tearing.
First Rise & Shaping
- Shape the dough into a smooth ball, place it in a covered bowl, and let it rise in a warm place for 1 hour. Perform a "stretch and fold"every 30 minutes.
- Roll the dough into a log. For a Pullman loaf pan, divide it into 3 equal pieces. For a springform pan (Ø 26 cm / 10 inch), divide it into 5 equal pieces.
- On a lightly floured work surface, shape the pieces into smooth rounds, then roll each round out into a rectangle (approx. 10x20 cm / 4x8inches).
- Fold the long sides inward so they overlap in the middle, then roll the dough up tightly from the short side.
Second Rise & Baking
- Place the rolls seam-side down next to each other into a greased Pullman pan (or in a ring pattern if using a springform pan).
- Cover and let rise for another 30 minutes.
- Meanwhile, preheat your oven to 175°C (350°F).
- Whisk the egg yolk with the tablespoon of milk and brush the mixture over the top of the dough.
- Bake on the lowest rack for 40–45 minutes.
Notes
I'm not a big fan of including calories and nutritional information in recipes, even though I pay attention to eating a calorie-conscious diet.
The calorie information in my recipes should be considered a guideline and average value. Anyone who really wants or needs to be precise with calories should ALWAYS base their calculations on the specific ingredients they use. Therefore, the actual calorie count may vary from my estimates.