Soft and Fluffy White Bread using Tangzhong

 

Easy Tangzhong Japanese White Bread Recipe: Soft and Fluffy Shokupan

Craving the ultra-soft, pillowy texture of authentic Japanese white bread but want to make it at home? This tangzhong Japanese white bread recipe, also known as shokupan or Hokkaido milk bread, delivers bakery-quality results with minimal effort! Using the simple tangzhong method—a cooked flour paste that locks in moisture—this bread stays fresh and fluffy for days, perfect for sandwiches, toast, or even French toast. Ready in about 3-4 hours (including rising time), it's beginner-friendly and requires no special equipment beyond a loaf pan. Whether you're searching for an easy tangzhong Japanese white bread recipe, a homemade shokupan guide, or a fluffy milk bread using water roux, this step-by-step tutorial will guide you to soft, melt-in-your-mouth perfection.

The tangzhong technique, popularized in Asian baking, transforms basic ingredients into an irresistibly tender loaf that's a staple in Japanese households. Let's get started!

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Easy Shokupan Recipe - Japanese Milk Bread + Tangzhong | Cupcake Jemma

What Is Tangzhong Japanese White Bread?

Tangzhong Japanese white bread, often called shokupan or Japanese milk bread, is a soft, fluffy loaf known for its fine crumb and subtle sweetness. The secret lies in the tangzhong method: a roux made from flour and liquid (water or milk) cooked into a paste, then incorporated into the dough. This gelatinizes the starch, trapping moisture for an exceptionally tender texture that stays soft longer than standard white bread. Originating from Japan (with influences from Hokkaido for its milky richness), it's similar to brioche but lighter and less buttery, making it ideal for everyday use. Unlike denser European breads, shokupan has a pull-apart softness and can be baked in a covered pan for perfectly square slices. It's naturally versatile, egg-optional, and can be dairy-free—perfect for sandwiches or as a base for sweet or savory toppings.

Ingredients for Tangzhong Japanese White Bread

This recipe yields one 9x5-inch loaf (about 12 slices) and uses basic ingredients. Many versions include milk for richness, but water works for a dairy-free option.

For the Tangzhong:

• 3 tbsp bread flour
• 1/2 cup milk (or water for dairy-free)

For the Dough:

• 2 1/2 cups bread flour
• 2 tbsp sugar
• 1 tsp salt
• 1 packet (7g) instant yeast
• 1/2 cup lukewarm milk
• 1 small egg (optional for extra fluffiness)
• 3 tbsp unsalted butter, softened
• Optional: 1 tbsp milk powder for enhanced flavor

Bread flour is key for structure, but all-purpose can substitute for a softer crumb.

Step-by-Step Instructions: How to Make Tangzhong Japanese White Bread

This foolproof method ensures a soft, fluffy loaf. Prep time: 20 minutes | Rise time: 1-2 hours | Bake time: 25-30 minutes.

1. Make the Tangzhong: In a small saucepan, whisk the flour and milk over medium heat. Cook, stirring constantly, until it thickens into a smooth paste (like pudding, about 2-3 minutes). Remove from heat and cool to room temperature.
2. Prepare the Dough: In a large bowl or stand mixer, combine bread flour, sugar, salt, and yeast. Add lukewarm milk, egg (if using), softened butter, and the cooled tangzhong. Mix until a dough forms, then knead for 8-12 minutes until smooth and elastic (by hand or mixer).
3. First Rise: Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
4. Shape the Loaf: Punch down the dough, divide into 3 equal parts (for traditional shokupan layers), roll each into a rectangle, fold, and roll into logs. Place seam-side down in a greased 9x5-inch loaf pan (or Pullman pan for square shape).
5. Second Rise and Bake: Cover and let rise for 45-60 minutes until puffy. Preheat oven to 350°F (175°C). Brush with egg wash (egg + water) for shine if desired. Bake for 25-30 minutes until golden. For a softer crust, cover with foil halfway.

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Japanese Milk Bread

6. Cool: Remove from pan and cool on a wire rack. Slice once fully cooled for best texture.

Tips for the Perfect Tangzhong Japanese White Bread

• Tangzhong Temperature: Cool the paste completely before adding to avoid killing the yeast.
• Flour Adjustments: Use bread flour for chewiness; if dough is too sticky, add flour sparingly.
• Rise Time: For deeper flavor, refrigerate dough overnight after first rise.
• Storage: Wrap tightly and store at room temp for 3-5 days; freezes well sliced.
• Dairy-Free Swap: Use almond or oat milk and vegan butter.
• Common Mistakes: Overbaking dries it out—check internal temp at 190°F.

Variations on Tangzhong Japanese White Bread

Get creative with this base:

• Whole Wheat Version: Swap half the flour for whole wheat for nuttier texture.
• Sweet Add-Ins: Fold in raisins or chocolate chips for a dessert loaf.
• Savory Twist: Add cheese or herbs like rosemary during kneading.
• Rolls: Shape into buns for soft tangzhong dinner rolls.
• Pullman Style: Use a lidded pan for perfectly square shokupan slices.
• Gluten-Free: Experiment with gluten-free flour blends, though texture may vary.

Frequently Asked Questions (FAQs)

What is tangzhong and why use it?

Tangzhong is a flour-milk roux that gelatinizes starch, trapping moisture for a softer, longer-lasting bread.

Can I make tangzhong Japanese bread without milk?

Yes! Substitute water or plant-based milk for a dairy-free version.

How long does Japanese white bread stay soft?

Up to 4-5 days at room temp, thanks to the tangzhong—refrigerate for longer.

What's the difference between shokupan and regular white bread?

Shokupan is fluffier and moister due to tangzhong, with a finer crumb ideal for sandwiches.

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Japanese Milk Bread (Hokkaido) - Kwokspots

Why You'll Love This Tangzhong Japanese White Bread Recipe

This easy tangzhong Japanese white bread is soft, versatile, and effortlessly impressive—a homemade staple that's fresher and tastier than store-bought. With its pillowy texture and simple prep, it's perfect for beginners or busy bakers. Try it today and elevate your bread game to fluffy perfection.

Share your shokupan successes in the comments! Happy baking!