Japanese Milk Bread

Name: Japanese Milk Bread
Yield: 1 loaf, approximately 12 slices
Ingredients: 145 g Tangzhong Milk Paste; 350 g Strong white bread flour; 150 ml Whole milk; 50 g Egg, beaten; 45 g Caster sugar; 7 g Instant yeast; 7 g Salt; 45 g Butter, soft

An airy Japanese milk loaf with tangzhong and three softly coiled sections.

Japanese Milk Bread prepared as described in the recipe

An airy Japanese milk loaf with tangzhong and three softly coiled sections.

Written for 1 loaf, approximately 12 slices

Cook this

Ingredients

Serves

Tangzhong Milk Paste145 g
Strong white bread flour350 g
Whole milk150 ml
Egg, beaten50 g
Caster sugar45 g
Instant yeast7 g
Salt7 g
Butter, soft45 g

Method

Combine cooled tangzhong, flour, milk, egg, sugar and yeast. Add salt and knead for 6 minutes, then work in butter.
Knead until smooth, elastic and stretchable to a translucent windowpane, a further 10 to 15 minutes. Cover and prove until doubled, approximately 60 to 90 minutes.
Divide into sections of approximately 265 g, using three sections per standard loaf. Rest 15 minutes, roll each into an oval, fold long edges towards the centre and roll into a tight coil.
Place coils side by side in a greased 23 x 13 cm loaf tin. Cover and prove until risen about 2 cm above the rim, approximately 45 to 75 minutes.
Bake uncovered at 180°C conventional heat for 30 to 35 minutes, tenting if it colours too quickly, until approximately 93°C in the centre. Unmould and cool fully before slicing.

Chef’s notes

This is an open-top shokupan; a lidded Pullman tin needs different fill and proof limits.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Keep airtight at room temperature for up to 2 days; freeze sliced for up to 1 month.

Allergens and diet

Eggs. Milk. Wheat.

Last refined · October 2026