Easy Shokupan Recipe – Japanese Milk Bread + Tangzhong | Cupcake Jemma
This week we’re showing you how to make Shokupan, otherwise known as Japanese Milk bread. The fluffiest, cloud like, white bread there is. Great for sandwiches, toasting and and making Honey Butter Toast (COMING TOMORROW!!!). It gets it’s infamous fluffy interior using a Tangzhong. We show you how to make this bread two ways, a classic rounded cloud like top, with a glaze, and a super square loaf.
TANGZHONG
60g Water
60g Milk
25g Strong White Bread Flour
DOUGH
Tangzhong at Room Temperature
120g Milk, Lukewarm (28-30°C)
7g Active Yeast
50g Sugar
15g Milk Powder (toasted if you like)
1 Egg
350g Strong White Bread Flour1 tsp Sea Salt
60g Soft Unsalted Butter
1 Egg + 2 tbsp Water for Egg Wash (optional)
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The only Sandwich bread i bake. Been baking shokupan for years. Love the taste so much 😊
Can I do this with a handmixer?
Pls, what's the size of a mold? Thank you.
Delicious 🎉. Thank you 😊
Hi Jemma. If I doubled the recipe of the shokupan and put it in a 900g to 1kg sized Pullman loaf pan, would I have to increase the cooking time also? If yes, how much more time do I let it bake?
This is very very detail and thorough! Thank you for all of the informations Jemma!🤍
I can't access strong flour in my country. Can you use AP flour instead?
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That looks delicious!
Nicely done. Thank You.
I’ve made my Japanese milk bread today! So soft, fluffy, best bread I ever made first time! So easy! ❤
Can I ask why it's shaped into 3 rolls? I've just made this and put the whole dough into the tin. It came out perfect.
We call this bread butter bread in Ghana
For anyone without stand mixer, here's how I made this: mix everything except butter. Then cover with damp towel and let it rest for 15 minutes.
After that knead in butter (I used something like clawing the dough until it seems all butter has been mixed in), then I folded the dough about 80 times (or until it becomes a little sticky).
Cover again with damp towel and leave for 30 minutes. Fold 4 ways, then cover and rest for 20 minutes. Fold again, then cover and rest again for 30 minutes. After that, I just shape the dough in similar ways as Jemma.
This is a dough folding method I learned from another channel (kkuume). I hope this helps.
I made this (overnight proofing in the fridge and baked this morning). It’s cloud soft and incredibly yummy. Now can you please tell me how to resist eating it all in a day? This is dangerous haha. My kid already asked me if I could make it again and we only had a slice each. Thank you so much! This is going in my recipe binder in my absolute favorite sweet bread to make.
Can you share a Wholemeal version please 🙏🏼
I mix the tzangzong with the milk, egg and yeast to help it cool down much quicker. And the milk doesn’t need to be warmed because the heat from the paste is enough
Can only find “Skimmed Milk Powder” is that okay to use?
As this is a rich dough, if I omit the egg will the texture be still light and fluffy? Please suggest
Does this bread freeze well? Wondering if I could make a couple and freeze one?
Thanks for sharing the video of this! I make my own version of enriched bread that borrows a LOT from Shokupan & Challa bread recipes, so this was a fun video to check out. Using plastic wrap as a second skin for the tangzhong was a nice touch there!
I love the versatility of enriched doughs like this. You can make cinnamon rolls or lemon/strawberry rolls w the same bread recipe. French toast is always awesome. And I've shaped mine into kaiser rolls and added bagel spices to them whenever I'm up for making a sandwich for the week.
And just checked out your Brown Sugar Honey Toast recipe that looks incredible too! So creative!
That looks so cool and fun to try. Never seen it before.
❤