Shokupan Recipe

Mak Erot

3 min read

·

Apr 06, 2025

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Shokupan Recipe: A Step-by-Step Guide to Fluffy Japanese Milk Bread

Shokupan, the beloved Japanese milk bread, is known for its incredibly soft and fluffy texture. This recipe will guide you through making this delightful bread at home. Get ready to experience the pillowy softness that has made shokupan a global favorite!

Ingredients You'll Need:

This recipe uses the tangzhong method, which contributes significantly to the bread's soft crumb.

• Tangzhong (Water Roux):
  • 15g bread flour
  • 60g water
• Dough:
  • 250g bread flour (plus extra for dusting)
  • 50g strong bread flour (high protein)
  • 30g granulated sugar
  • 5g salt
  • 5g instant dry yeast
  • 100g milk (whole milk recommended)
  • 25g unsalted butter, softened

Equipment:

• Stand mixer (with dough hook) or a large bowl and a wooden spoon
• Plastic wrap
• Baking sheet
• Loaf pan (approximately 9x5 inches)
• Parchment paper (optional, but recommended)
• Pastry brush (optional, for egg wash)

Instructions: Making the Tangzhong

1. Combine: In a small saucepan, whisk together the bread flour and water until smooth.
2. Cook: Place the saucepan over medium-low heat, stirring constantly with a spatula or whisk. The mixture will thicken into a paste-like consistency. This process takes about 5-7 minutes. It should resemble a pudding.
3. Cool: Transfer the tangzhong to a bowl and let it cool completely before using it in the dough.

Instructions: Making the Shokupan Dough

1. Activate Yeast: In the bowl of your stand mixer (or large bowl), combine the warm milk (around 105-115°F) and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy. This indicates the yeast is active and ready.
2. Add Dry Ingredients: Add the bread flour, strong bread flour, and salt to the yeast mixture.
3. Incorporate Tangzhong: Add the cooled tangzhong to the bowl and mix with a dough hook (or wooden spoon) on low speed until just combined.
4. Knead the Dough: Continue kneading with the dough hook on medium speed for 8-10 minutes, until the dough is smooth and elastic. If using a wooden spoon, knead by hand for at least 15 minutes.
5. Add Butter: Gradually add the softened butter, kneading until fully incorporated. The dough should be smooth, soft, and slightly sticky.
6. Bulk Fermentation: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
7. Shape the Dough: Gently punch down the dough to release the air. Divide the dough into two equal pieces. Shape each piece into a rectangular loaf.
8. Second Proof: Place the shaped loaves into a greased loaf pan lined with parchment paper. Cover with plastic wrap and let rise for another 45-60 minutes, or until almost doubled in size.
9. Bake: Preheat your oven to 350°F (175°C). Optionally, brush the top of the loaves with an egg wash for a shiny crust. Bake for 25-30 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
10. Cool: Let the shokupan cool completely on a wire rack before slicing and serving.

Tips for Success:

• Use a Kitchen Scale: For best results, use a kitchen scale to measure ingredients accurately.
• Warm Environment: Ensure your kitchen is warm enough for proper rising.
• Don't Overbake: Overbaking can result in a dry loaf. Check the internal temperature to ensure it's cooked through.

Enjoy your homemade shokupan! Its soft texture and subtle sweetness make it perfect for sandwiches, toast, or simply enjoyed on its own. This recipe is your key to unlocking the secrets of this incredibly popular Japanese bread. Remember to share your baking journey and tag us! Happy baking!