Fluffy Japanese Milk Bread(Hokkaido Shokupan). The Softest Bread you will ever make!

Love soft, fluffy, and slightly sweet bread? This Japanese Milk Bread (Shokupan) is the ultimate recipe! With its pillowy texture and buttery flavor, this bread is perfect for sandwiches, toast, or enjoying on its own. The secret? The Tangzhong method, which keeps the bread extra moist and soft for days! In this step-by-step tutorial, I’ll show you how to make this bakery-style Hokkaido milk bread at home with simple ingredients. Whether you're a beginner or an experienced baker, this no-fail recipe will give you perfect results every time! 🔔 Don’t forget to LIKE, COMMENT, and SUBSCRIBE for more delicious bread recipes! #JapaneseMilkBread #Shokupan #MilkBread #Tangzhong #SoftBreadRecipe #BreadBaking #EasyBreadRecipe Ingredients: Tangzhong: 6 tablespoon bread flour 1 cup milk ½ cup water Dough: 6 cups bread flour ¼ cup sugar 2 tsp salt 2 ¼ tablespoon instant yeast 1 ¼ cup milk warm 2 eggs 6 tablespoon softened butter Tangzhong: In a sauce pan in medium heat, add your milk, water and then flour and stir for about 2-3 minutes until you have a pudding-like consistency Transfer in a bowl and set aside to cool Dough; Mix all the dry ingredients together, then add the warm milk (1 cup first) Add the milk and knead for about 2-3 minutes. Add your softened butter, then gradually add the remender of the ¼ milk Knead for 8-12 minutes or until it passes the window pane test or smooth(see the video) Let it rest for an hour Punch down and weigh the dough Cut into 3 equal parts (about 320 g each) Shape as seen in the video Place all three doughs in the pan Brush witg egg wash Let it double in size again for about 45 minutes Bake for 22-25 minutes or until golden brown Enjoy!