Shokupan Recipe (Japanese Milk Bread With Tangzhong)

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Shokupan recipe, also called Japanese milk bread, is a beloved staple in Japanese bakeries and households. The name “shokupan” combines the Japanese words for “food” (shoku) and “bread” (pan). Unlike regular loaves, shokupan has an incredibly light and cloud-like texture that melts in your mouth. This is achieved through meticulous kneading techniques and the addition of tangzhong.

Tangzhong is a cooked flour-water paste that helps retain moisture and gives the bread its signature springy texture. When mixed into the dough, the gelatinized starches in tangzhong create a strong gluten network that allows the loaf to rise tall without deflating. The result is an airy interior encased in a thin, delicate crust that gently pulls apart into perfect pillowy strands.

For bread aficionados, shokupan is considered the holy grail of sandwich loaves. It has just the right balance of chew and tenderness that holds up to fillings without becoming dense or dry. One bite brings you right back to your favorite bakery, no matter where you are in the world. Read on to learn how to recreate this Japanese classic right in your own kitchen.

Shokupan Cultural Context

In Japan, shokupan is eaten daily for breakfast or afternoon tea. Its name comes from the Japanese words for “food” (shoku) and “bread” (pan). Soft, fluffy loaves are neatly packaged and sold in every local bakery across Japan. Customers line up bright and early to buy freshly baked shokupan for breakfast.

Dipping slices of shokupan in soup or tea is also common. The bread effortlessly soaks up liquid without falling apart. Leftover loaves can even be turned into French toast, bread pudding, croutons and more.

Ingredients

Authentic shokupan is made with just a few simple ingredients. Here’s what you’ll need:

• High-protein bread flour: The high gluten content allows the dough to stretch and rise. Use 13-14% protein flour.
• Milk: Whole milk or 2% milk gives great flavor and moisture.
• Butter: Use unsalted butter at room temperature.
• Sugar: White granulated sugar.
• Yeast: Active dry or instant yeast.
• Salt: A pinch of table salt.
• Water: For the tangzhong and dough.
• Egg wash: An egg and milk wash creates a shiny crust.

For a vegan shokupan, use plant-based milk and butter. You can also make it gluten-free by swapping the bread flour for cassava, rice or almond flour. Just keep in mind the texture will be different.

Equipment Needed

Having the right kitchen tools will make the process much easier:

• Stand mixer: To thoroughly knead the dough. Can also mix by hand.
• Digital scale: To weigh out exact ingredient amounts.
• Instant-read thermometer: For monitoring tangzhong temperature.
• Bread pans: Optimal size is 9 x 5 inches.
• Parchment paper: Lines the bread pans for easy release.
• Pastry brush: To brush on egg wash.
• Cooling rack: Allows airflow underneath baked loaf.

How to Cook Shokupan Recipe 

Follow these steps closely to make bakery-quality shokupan:

Make the Tangzhong

1. In a small pot, whisk together 45g bread flour and 245g water.
2. Cook over medium heat, stirring constantly.
3. Once the mixture thickens to a paste-like consistency, continue cooking for 1-2 more minutes until it reaches 65°C (149°F).
4. Remove from heat and cool tangzhong completely before using.

Tangzhong hydrates the flour particles, gelatinizing the starches so they can absorb more water later. This gives the bread its signature soft, fluffy crumb.

Make the Dough

1. In a stand mixer fitted with a dough hook, combine 560g bread flour, 42g sugar, 1 1⁄4 tsp instant yeast, and 1 tsp salt.
2. Mix on low speed (#2) to integrate.
3. Add in 220g whole milk, 1 egg, 55g unsalted butter melted, and the cooled tangzhong.
4. Mix until combined then increase to medium speed (#4). Knead for about 8 minutes.
5. Add more flour 1 Tbsp at a time if too sticky. Knead until dough clears the sides of the bowl.
6. Remove dough and perform a windowpane test to ensure adequate gluten development.
7. Lightly grease a large bowl. Shape dough into a ball and place in bowl.
8. Cover and let rise for 1 hour or until doubled in size.

Kneading develops the gluten structure while tangzhong keeps the dough soft and moist. Letting it rise gives yeast time to generate air pockets.

Shape the Dough

1. Punch down the dough to deflate and turn out onto a lightly floured surface.
2. Divide into 2 equal pieces.
3. Shape each into an oval loaf by gently pulling the sides under. Pinch any seams closed.
4. Place loaves seam-side down in greased 9 x 5 inch bread pans lined with parchment.
5. Cover and proof for 30-45 minutes until dough creeps 1⁄2 to 1 inch up the pans.

Shaping builds surface tension while proofing allows final rise before baking.

Bake the Loaves

1. Preheat oven to 350°F.
2. In a small bowl, whisk together 1 egg and 1 Tbsp milk.
3. Brush the egg wash gently over the risen dough.
4. Bake for 30-35 minutes, rotating halfway through. Loaves are done when deep golden brown on top.
5. Remove pans from oven and brush with more egg wash for a shiny top.
6. Let cool 10 minutes before removing from pans. Allow to cool completely on a wire rack.

The egg wash gives the crust a signature brown color and subtle sweetness. Cool completely before slicing.

Serving Suggestions

Shokupan is delicious enjoyed:

• Plain as is
• Spread with butter or jam
• Made into sandwiches
• Dipped in soup or tea
• Toasted with egg, cheese and ham
• Baked into bread pudding or French toast

It also pairs nicely with smoked salmon, prosciutto, fresh fruits and herbs, avocado and more. Get creative with your favorite toppings!

Shokupan Variations

Customize your shokupan with mix-ins added to the dough:

• Dried fruits like raisins, cranberries or chopped apricots
• Nuts like walnuts, almonds or pistachios
• Seeds such as sesame, poppy or pumpkin
• Sweet inclusions like chocolate chips, coconut flakes or cinnamon swirl

You can also swap out the milk for other dairy or non-dairy varieties like almond, coconut or oat milk. For a whole wheat version, replace up to 1⁄4 of the bread flour with whole wheat flour.

Tips for Perfect Shokupan

Here are some helpful tips:

• Use bread flour with higher protein
• Don’t skip the tangzhong step
• Knead the dough very thoroughly
• Let dough proof fully until doubled in size
• Bake at 350°F for evenly golden loaves
• Cool completely before slicing to prevent deflating

FAQs About Shokupan Recipe 

Is shokupan the same as milk bread?

Yes, shokupan and milk bread refer to the same type of Japanese white bread. It gets its distinctive soft, fluffy texture from milk and butter in the dough.

What is the difference between Nama shokupan and shokupan?

Nama shokupan simply means uncooked or raw shokupan. It needs to be toasted before eating. Regular shokupan is pre-cooked and ready to eat right away.

Why is shokupan so expensive?

Shokupan is expensive because it is made with high quality ingredients like milk, butter, and sometimes even honey. The production process also requires more time and labor to create the light, airy texture.

Is panko made from shokupan?

No, panko breadcrumbs are not made from shokupan. Panko is usually made from regular white bread without milk or butter. Shokupan would be too expensive to use for making breadcrumbs.

Conclusion: Shokupan Recipe 

With its featherlight crumb and subtle sweetness, shokupan is one of the world’s great breads. Baking this Japanese milk bread does take practice, but the easy-to-follow recipe and tips above will help you achieve bakery-worthy results right at home. Take your time with each step and don’t be intimidated. Your patience will pay off in PILLOWY soft perfection. Let us know how your homemade shokupan turns out!