Whole milk: With whole milk and dry milk powder in the mix, Japanese milk bread is true to its name. Whole milk is the main hydrator for this loaf, along with a small amount of butter and water.

This Japanese milk bread recipe produces a loaf that's soft, fluffy and irresistible. It's made with the tangzhong method for the perfect pillowy texture. The post How to Make Japanese Milk Bread ...

To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain. Place the saucepan over low heat and cook the mixture, whisking constantly, until thick ...

Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now. The precision required is an excellent excuse to buy a scale, but if you still want to ...

Her final rich, fine-grained loaf relies on high-protein flour from Smalls Family Farm in Walla Walla and European-style Plugra butter. Milk bread, or shokupan, is traditionally made with the ...

You may know it as “Japanese milk bread” or “Hokkaido milk bread,” named for the region’s famous milk. It’s the peak of indulgence, golden brown on the outside and soft and fluffy ...

When high-end Japanese shokupan (milk bread) bakery Ginza Nishikawa opened its first U.S. location in a Los Angeles ghost kitchen this past July, the $18 loaves sold out almost immediately, every ...

Flip one ball over so seam side is facing up. Then, roll out dough so that it forms a 5x4" rectangle about 1/2" thick.

Soft, fluffy and light as a cloud, Japanese milk bread – or shokupan – is a big deal on Tokyo's bakery scene. It may look like your average loaf of bread but there's a clear difference in ...