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    Home » Recipes » Breads & Buns

    Soft & Cottony Japanese Milk Bread (Shokupan)

    Published: Apr 8, 2023 by Michelle · 6 Comments

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    Jump to Recipe - Print Recipe

    This soft & fluffy Japanese Milk Bread (Shokupan) is a tender loaf that stays soft for days. The bread is baked in a Pullman loafpan to attain its signature square-faced shape.

    Slices of Japanese shokupan on white round marble and wire rack.

    What is shokupan?

    Japanese shokupan is similar to the French "pain de mie" which is basically white sandwich bread.

    Shokupan means "eating/food bread," where shoku = "eating/food" and pan = "bread" in Japanese.

    Shokupan is used in various sandwiches such as Japanese Egg Sandwich (tamago sando).

    It is a fluffy, white bread (sometimes referred to as Hokkaido Milk Bread) with a soft, pillowy texture that you find in many Asian bakeries.

    This light texture is attained by cooking a roux of flour and milk or water, known as tangzhong or yudane.

    What is tangzhong?

    Tangzhong (Chinese) is a cooked paste of flour, milk and/or water, which is added into the bread dough.

    Usually, tangzhong has a larger ratio of liquid to flour, and is cooked over heat (to evaporate that liquid).

    What is yudane?

    Yudane is Japanese term for a very similar method of scalding flour with boiling hot water, before adding it into the bread dough.

    Typically yudane has a 1:1 flour to water ratio.

    How are they used?

    Both methods of making tangzhong and yudane essentially cook or scald the flour with hot water/milk to essentially gelatinize the starches, allowing them to absorb more liquid.

    When more liquid is absorbed, the resulting bread retains more moisture, and thus remains softer for a longer period of time.

    This recipe uses a hybrid combination of tangzhong and yudane, mainly by reducing the amount of liquid, resulting in a shorter period of cooking time to create the flour roux.

    Shokupan stacked on a wire rack.

    Why you'll love this recipe

    This Japanese Milk Bread recipe yields a soft, cottony light bread that is versatile in sweet or savoury applications.

    The addition of tangzhong and the egg keeps the bread super soft and cottony.

    Easy to make: It only requires a few ingredients, and you'll have fresh bread in a few hours.

    Delicious: This bread has a delicate, fine, even crumb and is tender at room temperature for days.

    Versatile: Use it in Matcha Strawberry Fruit Sando, Tamago Sando (Japanese Egg Sandwich), Vietnamese French Toast, or Pork Katsu Sandos.

    Special equipment

    For this particular Japanese Milk Bread, in order to attain it's square shape, you'll need a special loaf pan.

    It's a Pullman loaf pan, or Pullman pan, which is essentially a loaf pan with a lid.

    When the bread bakes, the lid helps keep the dough from expanding outwardly and controls its shape.

    If you don't have the pan, you can use a regular loaf pan.

    Just note that it will not have that even square shape on all 4 sides.

    Note: The dimensions of the Pullman loaf pan I used was: 21.3 x 12.2 x 11.4 cm // 8.4 x 4.8 x 4.5 inches.

    Ingredients you'll need

    For shokupan, you'll need:

    • bread flour or all-purpose flour: I've tried both and all-purpose works fine; just be sure to knead well enough
    • granulated sugar: adds sweetness to the milk bread
    • sea salt: balances out the sweetness
    • large egg: helps with the structure of the bread and keeps it soft
    • active dry yeast: leavens the bread; you can also use instant yeast (about ¼ of the amount)
    • whole milk: adds moisture to the bread, and keeps it soft; you can use any milk you like or milk powder
    • butter: unsalted, cut into pieces, at room temperature; adds additional richness

    Many recipes don't call for egg in milk bread, but I really like the addition of egg as it gives the bread structure and softness, as in my Vietnamese Banh Mi Baguettes.

    Unsliced shokupan on a wire rack with slices on the side.

    How to make shokupan

    Make the tangzhong

    In a small saucepan, combine milk, water and flour together.

    Over medium-low heat, stir until the mixture becomes a thick paste. (Note: it will thicken up quickly).

    Remove tangzhong from the pot and transfer to a stand mixer bowl. Let cool.

    Make the dough

    To a stand mixer bowl fitted with a dough hook, add in the flour, sugar, salt and egg.

    In a small bowl, combine warmed milk and yeast. Stir to activate the yeast and set aside for a few minutes. Once bubbly, add the yeast mixture into the stand mixer bowl.

    Turn on the mixer and knead until the dough comes together. It may appear dry at first, but will come together.

    Once the dough is smooth, add in the butter in small pieces while the mixer is running.

    Wait until each piece is fully incorporated into the dough before adding the next piece.

    Knead until the dough is smooth and elastic, about 15 minutes in the mixer.

    Transfer the dough to a lightly greased bowl and cover with plastic wrap/cloth. Place in a warm location and let it double in size, about 60-90 minutes, depending on how warm your kitchen is.

    Deflate the dough and divide into 3 equal portions.

    With a rolling pin, flatten out and roll each piece of dough into a rectangle or long oval shape about 2.5" wide and 6-7" long.

    Coil the dough up like a snail and pinch the seams closed.

    Place the dough seam-side down in the loaf pan. Repeat with the remaining dough.

    Slide the lid on the loaf pan on and place in a warm location to rise again.

    Preheat the oven to 350F.

    Once the loaf has almost risen to the top of the pan, bake at 350F for 30-35 minutes, or until the internal temperature reaches 200F.

    Remove from oven, and let the milk bread completely cool on a wire rack before slicing.

    Step by step photos on how to make shokupan, with number overlay.Step by step photos on how to make shokupan, with number overlay.

    Milk bread on a wire rack.

    How to store & reheat

    Store the cooled milk bread in an airtight container at room temperature for up to 3 days, since it contains no preservatives.

    You also can store it in the fridge for up to 1 week.

    Alternatively, you can slice and freeze the bread (in a freezer-safe container) for up to 3 months.

    Reheat frozen sliced shokupan by microwaving it for 20-30 seconds, until warm and soft.

    You can also toast the milk bread from frozen in a toaster oven, until warm and toasted.

    How to use milk bread

    You can use shokupan milk bread as a regular sandwich bread.

    Trim off the crusts and fill with some fresh fruit and cream to make a Fruit Sando.

    Toast the bread and enjoy Kaya Pandan Coconut Jam or Matcha Milk Jam/Green Tea Milk Spread on it.

    Slice the bread and dip in egg for Hong Kong French toast or make a Japanese Egg Sandwich (tamago sando).

    Expert tips & FAQs

    What does shokupan taste like?

    Shokupan has a lightly sweet, milky taste, with a soft texture that almost melts in the mouth.

    How to tell if the bread is fully proofed

    To check when the dough is done proofing (rising), make a small indentation in the dough. If the dough:

    • bounces back quickly, then it needs a little more time.
    • fills back in slowly, it’s ready for the oven.
    • indentation stays, it might be over proofed. Get it into the oven right away.

    For this loaf, I find that when the dough reaches the top the pan, then it's ready for the oven.

    Can I make a flavoured bread?

    Sure, try making a Matcha Shokupan, or Ube Marble Bread.

    Can I slice the bread while it is warm?

    It's important for the bread to cool completely before slicing, as the texture needs to set first.

    Slicing the bread while it is warm lets the steam release too quickly, resulting in a drier bread.

    Allowing the bread to cool naturally actually flavors the bread.

    Starch retrogradation occurs when the bread is cooling, which means that the bread is setting its correct structure.

    Cutting into the bread too early will result in a gummy, sticky texture, which is undesirable.

    Other delicious bread recipes you may like

    Be sure to check out these recipes:

    Matcha Shokupan (Japanese Milk Bread)

    Hojicha Matcha Swirl Bread

    Ube Marble Bread

    Vietnamese Coffee French Toast

    Matcha French Toast

    Matcha Strawberry Fruit Sando

    Let me know if you try out this Japanese Milk Bread recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Close up of sliced milk bread shokupan on white round marble.

    Print Recipe
    5 from 3 votes

    Soft & Cottony Japanese Milk Bread (Shokupan)

    A soft and fluffy Japanese Milk Bread (Shokupan) baked in a Pullman loaf pan that is versatile in savoury or sweet applications.
    Prep Time20 minutes mins
    Cook Time30 minutes mins
    Resting Time1 hour hr 30 minutes mins
    Total Time2 hours hrs 20 minutes mins
    Course: Breakfast
    Cuisine: Asian, Japanese
    Servings: 12
    Calories: 119kcal
    Author: Michelle

    Equipment

    • Pullman loaf pan (with lid): 21.3 x 12.2 x 11.4 cm // 8.4 x 4.8 x 4.5 inches

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Tangzhong:

    • 20 ml water
    • 20 ml whole milk
    • 15 g bread flour or all-purpose flour

    Dough:

    • 265 g bread flour or all-purpose flour
    • 30 g granulated sugar
    • ¼ teaspoon sea salt
    • 6 g active dry yeast
    • 113 ml whole milk
    • 1 large egg
    • 20 g unsalted butter cut into pieces, room temperature
    Prevent your screen from going dark

    Instructions

    For key visual process photos, refer to the body of the blog post.

      Make the tangzhong:

      • In a small saucepan, combine milk, water and flour together.
      • Over medium-low heat, stir until the mixture becomes a thick paste. (Note: it will thicken up quickly).
      • Remove tangzhong from the pot and transfer to a stand mixer bowl. Let cool.

      Make the dough:

      • Into the same stand mixer bowl fitted with a dough hook, add in the flour, sugar, salt and egg.
      • In a small bowl, combine warmed milk and yeast. Stir to activate the yeast and set aside for a few minutes. Once bubbly, add the yeast mixture into the stand mixer bowl.
      • Turn on the mixer and knead until the dough comes together. It may appear dry at first, but will come together.
      • Once the dough is smooth, add in the butter in small pieces while the mixer is running.
      • Wait until each piece is fully incorporated into the dough before adding the next piece.
      • Knead until the dough is smooth and elastic, about 15 minutes in the mixer.
      • Transfer the dough to a lightly greased bowl and cover with plastic wrap/cloth. Place in a warm location and let it double in size, about 60-90 minutes, depending on how warm your kitchen is.
      • Deflate the dough and divide into 3 equal portions.
      • Flatten out and roll each piece of dough into a long oval or rectangle shape about 2.5" wide and 6-7" long.
      • Coil the dough up like a snail and pinch the seams closed.
      • Place the dough seam-side down in the loaf pan. Repeat with the remaining dough.
      • Slide the lid on the loaf pan on and place in a warm location to rise again.
      • Preheat the oven to 350°F/177°C.
      • Once the loaf has almost risen to the top of the pan, bake at 350°F/177°C for 30-35 minutes, or until the internal temperature reaches 200°F/93°C.
      • Let the milk bread cool completely on a wire rack before slicing.

      Nutrition

      Calories: 119kcal | Carbohydrates: 20g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 60mg | Potassium: 48mg | Fiber: 1g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

      The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

      Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
      « Seri Muka (Malaysian Coconut Sticky Rice Pandan Custard)
      Japanese Egg Sandwich (Tamago Sando) »

      Reader Interactions

      Comments

      1. Raymund | angsarap.net

        April 11, 2023 at 8:20 pm

        5 stars
        Thanks for the tips, I think I am now confident to make something like this at home, I am not sure if it will be as perfect looking as yours

        Reply
      2. Ben | Havocinthekitchen

        April 12, 2023 at 6:32 pm

        5 stars
        I've always wanted to make Japanese Milk Bread - unsuccessfully, though. It looks so fluffy and light, just like a cloud! Thank you for such detailed explanation; I may attempt it, as soon as I get the proper pan.

        Reply
      3. Swapna Sarangdhar

        August 05, 2023 at 5:35 am

        Assuming the Tangzhong gets added to the same stand mixer bowl that the flour etc is added to later?

        Reply
        • Michelle

          August 05, 2023 at 6:22 am

          Yes, the tangzhong is transferred into the stand mixer bowl to cool, where you will add the remaining ingredients to make the dough.

      4. Ara

        August 18, 2023 at 8:02 am

        5 stars
        Hi there! Thank you for this amazing recipe! I doubled them & bake in an aluminium mould. Easy, soft and nice crust. But I’m thinking to make it into a small bun/dinner rolls. Do you think I can just use this recipe for that,as it is?

        Reply
        • Michelle

          August 18, 2023 at 5:49 pm

          Hi Ara, thanks for your comment. Yes, you can definitely make them into smaller buns -- however, they will need a shorter bake time. Depending on how large/small the buns are, I'd probably give them about 18-22 minutes at 350F. Hope that helps!

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