Japanese Milk Bread aka Shokupan is the softest bread ever! Ingredients Tangzhong • ¼ cup water (60 g) • ¼ cup milk (60 g) • 3 tablespoons all-purpose flour (24 g) Dough • All of the tangzhong, cooled • ⅜ cup milk, lukewarm (90 g) • 2 tablespoons water, lukewarm (30 g) • 2½ teaspoons active dry yeast (8 g) • 3½ tablespoons sugar (45 g) • 1 large egg (≈50 g, without shell) • 2¾ cups all-purpose flour (350 g) • 1 teaspoon salt (6 g) • 4 tablespoons unsalted butter, softened (56–58 g) Glaze (Before Baking) • 1 egg yolk • 1 tablespoon milk • 1 teaspoon sugar Method 1. Make the tangzhong Whisk water, milk, and flour in a saucepan until smooth. Cook over medium-low heat, stirring constantly, until thick and glossy. Cool completely. 2. Activate yeast Mix milk, water, sugar, and yeast. Rest 5–10 minutes until foamy. 3. Mix Add egg and tangzhong. Mix well. Add flour and salt. Stir until dough forms. 4. Knead Knead until smooth, then add butter gradually. Continue kne...