Shokupan Recipe



  1. In a bowl, combine 100ml boiling water and the 20g bread flour and whisk together until smooth to make tangzhong. If you feel like going the extra mile, cook under low heat until smooth/tacky.
  2. Combine the rest of the ingredients (except the butter) into a bowl in the order that they are listed in the ingredients list, but add the tangzhong mixture after the egg. Knead until smooth, then add the butter. Knead again until the butter is combined.
  3. Allow to rise for at least 2 hours, or the bread is doubled in size.
  4. Split the dough into three sections and shape into balls. Allow to the dough balls to rest shortly, and then flatten each dough ball using a rolling pin. The dough should be roughly oblong in shape. Roll up each flattened dough ball so each one resembles a large cinnamon roll. Place in a loaf pan and allow the bread to proof for at least thirty minutes.
  5. Bake at 350F for 40 minutes. The bread should be golden brown on all sides, and should register a temperature of at least 200F internally.


Tangzhong is a mixture/technique made by cooking water and flour together, resulting in a softer and longer-lasting (as in, stale-ing less quickly) bread. This is not necessary, but in this recipe, it's easy to do.