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Shokupan: The Ultimate Japanese Milk Bread
Pillowy-soft, slightly sweet, and melt-in-your-mouth tender—Shokupan is everything you love about white bread, but better. ChefSteps’ version uses the tangzhong method with sweet rice flour for next-level fluff and softness that lasts for days.

Ingredients:
Bread flour
Sweet rice flour (for tangzhong)
Milk powder
Sugar, dairy fat, yeast, salt

Steps:
1. Make tangzhong: Combine sweet rice flour with liquid, gently heat to a smooth paste.
2. Autolyse: Mix tangzhong with flour and water, rest for better gluten development.
3. Mix in remaining ingredients until smooth, elastic dough forms.
4. Bulk ferment until doubled in size.
5. Shape dough into loaf pan.
6. Proof until light and puffy.
7. Bake until golden brown and fragrant.

Key Tips
Sweet rice flour in tangzhong absorbs more water for ultra-soft crumb.
Milk powder adds flavor, improves browning, and makes dough supple.
Doubling milk powder creates a richer, more tender bread.
Proper proofing ensures maximum rise and cloud-like texture.

Full recipe and bread science at ChefSteps:
www.chefsteps.com/activities/shokupan-japanese-mil…