Easy Japanese Milk Bread Recipe


Japanese milk bread recipe

This Japanese milk bread recipe is unlike any other bread out there. Extremely soft, fluffy and flakey texture that is a product of the tangzhong method. The first time I tried making it I failed terribly, but after a few tweaks to the recipe it is now perfect. I use this same recipe to make hotdog/burger buns and loaves of bread


Milk bread is an incredibly soft, fluffy, light white bread made with milk that’s perfect for toast, sandwiches, or simple enjoying by itself. It goes by many names and is also known as Japanese milk bread, shokupan, Korean milk bread (우유식빵), Chinese milk bread, or Hokkaido milk bread


Dough 71g10 Baking tray 2837 cm

Bread flour 350g

(Or all-purpose flour 360g)

Milk 230g (room temperature)

Egg *1 (egg liquid 56g, can be replaced with 45 grams of milk)

Sugar 40 g

salt 4g

Instant yeast 4g

unsalted butter 40g

Brush the surface with egg liquid


Preheat oven 15 minutes in advance

190°C (or 374°F)

20 minutes


Fermentation reference time:

30°C room temperature

Basic fermentation 60 minutes

After cutting the dough, roll it into a ball and let it rest for 20 minutes

After shaping, let it ferment in the oven for 50 minutes.

Japanese milk bread recipe :

Mixed materials:

Add in eggs, sugar and stir until the eggs are even Add milk and yeast, stir until the yeast is basically dissolved. Add half of the flour and stir until there are basically no particles, then add the other half of the flour, and salt, and stir until there is no dry powder at the bottom of the basin

Add melted butter, mix evenly with a hard spoon or spatula, try to mix the ingredients evenly and the butter into the dough. At this point, mix the ingredients for about 3 to 5 minutes.

Fold :

The mixed dough is folded for the first time, and it takes about 2 minutes to fold two circles of dough.

After the first fold, let it sit for 20 minutes.

Second stretch and fold the dough. Fold the dough in about two turns, which takes about 2 minutes.

After the second folding is completed, the basic fermentation is carried out for 60 minutes. (Reference room temperature is 30°C, please adjust the specific time according to the local temperature)

The fermented dough is exhausted, cut, rounded, covered and rested for 20 minutes. 4, shaping. The dough is about 10 cm in diameter.

Put it into the baking pan for the second fermentation for 50 minutes. The baking pan can be placed with parchment paper or greased with butter to prevent the surface egg liquid from flowing into the baking pan and sticking to the baking pan.

Baking :

The second fermentation is completed, brush with egg wash, sprinkle with sesame seeds (optional), preheat the oven 15 minutes in advance, bake at 190°C for 20 minutes (the specific time and temperature can be adjusted according to your own oven

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