In a small saucepan, whisk together the flour, water, and milk until smooth.

Then, stir the mixture over low heat until it thickens into a pudding-like consistency. This step helps gelatinise the starches, which gives the milk bread its signature soft and fluffy texture.

Remove from the heat and let it cool to room temperature.

In a large mixing bowl, combine flour, sugar, salt, yeast and egg.

Add the cooled tangzhong and mix until just combined.

Then, with the stand mixer running on low speed, gradually pour in the lukewarm milk to ensure even hydration and a smooth dough.

Knead the dough (by hand for 10-15 mins or stand mixer for 8-10 mins) until it becomes smooth and elastic.

Gradually add softened butter and knead until fully incorporated.

Place the dough in a greased bowl, cover, and let it rise for 1-1.5 hours (until doubled in size).

Punch down the dough, divide it into 4 equal parts, each weighing around 161g (or adjust based on your pan size), and shape it into balls.

Cover and let it rest for 10 minutes. This relaxes the gluten, making shaping easier.

Shaping the dough correctly helps create the classic fluffy, pull-apart texture of Japanese milk bread.

Take one of the rested dough balls and roll it gently into a rectangle using a rolling pin, about 6 inches wide and 8 inches long (adjust based on your pan size).

Take one short side of the rectangle and fold it toward the centre.

Then fold the opposite short side over it, like folding a letter.

Lightly roll the dough out again to smooth it out slightly and elongate it.

Starting from one short edge, tightly roll the dough into a log, similar to a cinnamon roll but without the filling.

Note: Refer to the video for a visual demonstration of this step.

Make sure the seam is on the bottom to keep it sealed.

Place the shaped dough logs into a greased loaf pan, side by side.

Cover and let them rise again for 45-60 mins (until puffy).

Preheat the oven to 180°C.

Whisk the egg and milk together until smooth.

Use a pastry brush to lightly coat the top of the dough before baking.

This will give the bread a shiny, golden-brown finish once baked.

Bake for 25-30 minutes, until golden brown. If the top starts browning too quickly, gently place a sheet of aluminium foil over the loaf. This prevents over-browning while allowing the inside to fully bake.

Once baked, let the bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Enjoy your soft, fluffy Shokupan!

Enjoy your homemade Japanese milk bread—soft, buttery, and perfect for toasting or sandwiches!