Tangzhong Milk Paste
A cooked flour-and-milk paste for the soft, lasting crumb of Japanese milk bread.
A cooked flour-and-milk paste for the soft, lasting crumb of Japanese milk bread.
Approximately 145 g paste
Ingredients
Batch
- Strong white bread flour25 g
- Whole milk125 ml
Method
Whisk flour and milk until no lumps remain.
Cook over medium-low heat, stirring constantly, until thick and the whisk leaves tracks, approximately 65°C.
Scrape into a bowl, cover the surface and cool completely before adding to dough.
Chef’s notes
- The cooked flour binds moisture and gives shokupan its soft, resilient crumb.
- 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
Refrigerate covered at 4°C or below for up to 24 hours; bring to room temperature before mixing dough.
Allergens and diet
Milk. Wheat.
Used in
Last refined · October 2026