Japanese Milk Bread ・Shokupan・食パン
This Japanese Milk Bread recipe calls for the Tangzhong method (or Yudane method ・湯種製法 in Japanese). By using this method, the bread comes out softer and fluffier than bread made without it. (If you want to try the recipe without this method, check out this one!)
Tangzhong / Yudane refers to the roux mixture made with flour and milk. It ensures the rise of the bread and makes it very fluffy and soft, almost like an edible cloud. If you’ve tried my other Japanese Milk Bread recipe, then you know that it’s already fluffy and soft without the roux mixture. But by adding this extra step (which only adds 10 minutes), the bread becomes even fluffier and softer, and that softness can last longer too!
3 Tips for the Tangzhong (roux):
- Low Heat: Always keep the stove on low heat. You don’t want to burn the Tangzhong.
- Little by Little: Add milk gradually. If you add the milk all at once to the flour, you risk the Tangzhong getting lumpy, and we don’t want that!
- Whisking: Whisk continuously! This will also prevent your Tangzhong from burning at the bottom and becoming lumpy.
Check out my other Japanese Milk Bread recipe that doesn’t have the Tangzhong step. The same tips listed in that recipe apply to this bread recipe as well!
Japanese Milk Bread (Tangzhong Method)・食パン（湯種製法）
Equipment
- 23cm x 13cm / 9in x 5in bread tin
Ingredients
Roux mixture (Tangzhong / Yudane method)
- 40 g all purpose flour
- 180 ml milk (or water)
Dough
- 200 g all purpose flour
- 100 g bread flour
- 45 g granulated sugar
- 5 g salt
- 5 g yeast
- 25 g butter cubed, room temperature
- 140 ml milk room temperature
Optional
- 1-2 tbsp milk for milk wash
Instructions
Roux mixture
- In a small pot, cook the flour and 1/3 of the milk on low heat, whisking continuously.
- Once the mixture is well combined, gradually add the rest of the milk while continuing to whisk.
- Remove from heat. The mixture should be thick and smooth.
Dough
- Put all the Dough ingredients with the Roux mixture in a stand mixer.
- Knead for about 10 minutes using a dough hook.
- Cover with plastic wrap and proof until it has doubled in size (about 1-2 hours, but it depends on how warm your kitchen is).
- While waiting for the dough to rise, line the bread tin with parchment paper.
- On a floured surface, split the risen dough into roughly 3 equal portions and shape into rolls, then place them in the bread tin.
- Cover with a damp cloth and proof again until the dough reaches a little over the top of the tin. (Covering with a clean shower cap works well too, but I don't recommend plastic wrap at this step because it will stick to the risen dough).
- Preheat oven to 350F / 180C
- Optional: For a shinier finish, apply a milk wash on top right beore putting the bread in the oven.
- Bake for 20 mins until the top is a dark golden brown.
Video
Notes
