Super soft and fluffy Japanese milk bread with a nice earthy green tea flavor

Let’s learn how to make Japanese milk bread today! We will be making matcha flavored milk bread.

What Is Japanese Milk BreAD?

What is japanese milk bread? Japanese milk bread is also known as Hokkaido milk bread, or shokupan. Japanese milk bread is made with milk. That is why it’s called milk bread. It has a milky flavor and the bread is super soft and fluffy! To achieve the soft texture for the bread they are using a water roux when making the bread.

What Is Water Roux?

Water roux is a paste made with flour, water and or milk that is added to the bread mixture to improve the texture of the bread. There are two methods to make the water roux. There is the yu-dane method and the tangzhong method. The yudane method mixes bread flour with hot boiling water to make the roux. With the tangzhong method you are cooking the flour with the water or milk into a paste.

We will be using the yudane method to make today's milk bread. Using the yudane method will give the bread a super soft and light texture. It will also make the bread stay fresh longer. We will be using a pullman loaf pan. What is a Pullman Loaf pan? The Pullman Loaf pan is a loaf pan that has a lid so the bread will be flat on top and look like a square instead of a round top. Which makes it perfect for sandwich bread.

This matcha bread has a nice earthy green tea flavor. Great for sandwiches and pairs well with lots of toppings. Ready to learn how to make shokupan?

Scroll down to check out the ingredients needed for the Matcha Shokupan with step by step instructions!
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Click HERE to watch the step by step instructions on YouTube

Japanese Milk Bread | Matcha Shokupan

Japanese Milk Bread Ingredients

Bread Dough:
✿ 5 Grams Yeast
✿ 110 Milliliters Milk
✿ 270 Grams Bread Flour
✿ 75 Grams Yudane (Roux)
✿ 70 Grams Egg
✿ 30 Grams Sugar
✿ ½ Teaspoon Salt
✿ 5 Grams Matcha Powder
✿ 30 Grams Butter

Yudane (Roux):
✿ 50 Grams Flour
✿ 100 Milliliters HOT Water

*Makes 150 Grams Roux

Japanese Milk Bread INSTRUCTIONS | Click here for the recipe video

How to Make Wate Roux

Make yudane one day ahead. Pour hot water to the flour and mix until combined. Cover with plastic wrap. Let it cool down. Refrigerate overnight.

Let's make Shokupan Dough! 

Activate the yeast with luke warm milk and a little sugar.
We will be using a stand mixer today! Add all the ingredients except the butter to the stand mixer. Mix on low speed for 3 minutes. Add the butter and mix again on low speed for 3 Min. Turn up speed to medium and mix for another 3 minutes. Total mixing time 9 minutes. Dough is ready when it's stretchy
Place in a greased bowl. Let it rest for 1 hour.


Remove air from the dough. Divide in 3 equal pieces.
First shape each dough into a ball. Roll out the dough into a rectangle. Fold it up in 3 folds. *Repeat with all

Roll the dough out again in a rectangle. Then roll up the dough. Seal the edges by pinching it.





Place the dough in a greased pullman loaf pan. Cover with the lid. Rest for 45 - 60 Min or until doubled in size.





When dough has doubled in size it’s ready to bake.
Bake at 350F for 30 - 40 Min.

Remove from pan and transfer the bread to a cooling rack.
Cool down completely before cutting.

Enjoy! ✿◕ ‿ ◕✿

TIPS & NOTES
✿ Instead of using the stand mixer you can knead by hand as well. Kneading by hand will take approx 20 - 25 min.

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