Description
Shokupan is a wonderfully soft, fluffy, and slightly sweet white bread from Japan. Its signature pillowy texture is achieved by using a "tangzhong," a cooked flour and water paste that pre-gelatinizes the starches, allowing the dough to hold more moisture. The result is a loaf that stays soft and fresh for days. It’s perfect for sandwiches, toast, or just eating on its own.
A Taste of History
The tangzhong method originated in China but was popularized in Japan by Yvonne Chen in the 1990s. Shokupan itself became a staple in Japan after World War II, and its perfect square shape is iconic, often sold in specialty bakeries.
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
2 hours 30 minutes
Ingredients & Nutrition
200 kcal
Calories
6 g
Protein
5 g
Fat
35 g
Carbs
1 g
Fiber
6 g
Sugar
200 mg
Sodium
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For the Tangzhong:
For the Dough:
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Instructions
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