Does tangzhong make bread softer?

Yes, absolutely. The tangzhong method involves cooking a portion of the flour and liquid into a paste, which allows the dough to hold onto more moisture. This results in bread that's significantly softer, fluffier, and stays fresh longer compared to traditional methods.

What is the difference between Shokupan and Hokkaido milk bread?

Both are soft Japanese-style breads, but Hokkaido milk bread is richer and creamier thanks to ingredients like cream, milk, or condensed milk. Shokupan is the broader category of Japanese white bread, while Hokkaido milk bread is a specific style , often made using the tangzhong method for extra softness.

What makes Soft and Fluffy Shokupan Bread so airy?

A few key elements: high hydration, enriched ingredients (milk, butter, eggs), and techniques like tangzhong that enhance moisture retention . Kneading properly to build gluten and proofing the dough just right also play major roles in achieving that melt-in-your-mouth fluffiness.

What makes Japanese bread so fluffy?

Japanese bread is fluffy because of a combination of precise techniques and ingredients . The use of tangzhong, high-protein flour, milk, and butter, along with gentle kneading and careful proofing, all contribute to a tender, airy crumb and cloud-like texture .

Soft and Fluffy Shokupan Bread

Ingredients

Scale

Tangzhong (Water Roux):

3 tbsp bread flour (25g)
½ cup water or milk (120ml)

Dough:

2½ cups bread flour (300g)
2 tbsp sugar (25g)
1 tsp salt
2 tsp instant yeast
½ cup warm milk (120ml)
1 large egg
All of the Tangzhong (cooled)
3 tbsp unsalted butter, softened (45g)

Instructions

Make Tangzhong:
Whisk 3 tbsp flour and ½ cup milk/water in a saucepan. Cook over medium-low heat, stirring constantly until thick. Let cool.
Mix the Dough:
In a large bowl, combine bread flour, sugar, salt, and yeast. Add warm milk, egg, and cooled tangzhong. Mix until combined.
Add Butter & Knead:
Add softened butter gradually. Knead until the dough is smooth and passes the windowpane test (about 10–12 mins in mixer).
First Proof:
Shape the dough into a ball, place it in a greased bowl, cover, and let rise until doubled (1–1.5 hours).
Shape:
Punch down the dough and divide it into 3 or 4 equal parts. Roll each into a tight log and place in a greased loaf pan.
Second Proof:
Cover and proof again for 45–60 minutes until the dough rises about ¾ inch above the rim of the pan.
Bake:
Preheat oven to 350°F (175°C). Bake for 30–35 minutes or until golden brown. Tent with foil if browning too quickly.

Cool:
Let cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.

Notes

Use whole milk for best flavor and softness.
The dough will be sticky—avoid adding excess flour.
Tangzhong can be prepared a day ahead and refrigerated.
Brush the loaf with milk or egg wash before baking for a glossy finish.

Author: chef Nada
Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 slice (based on 10 slices)
Calories: 170 kcal
Sugar: 3g
Sodium: 180mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg

Keywords: Soft and Fluffy Shokupan Bread, Japanese Milk Bread, Hokkaido Bread, Tangzhong Recipe