KomentarFluffy Japanese Milk Bread (MBG) – Soft, Sweet, and Perfect Every Time 🍞✨
If you've ever tried Japanese Milk Bread, also known as Shokupan or MBG (Milk Bread Giant), you know how incredibly soft, fluffy, and slightly sweet it is. This bread is perfect for toast, sandwiches, or just enjoying plain with butter.
The secret behind its cloud-like texture? A method called tangzhong, a warm flour paste that helps retain moisture in the dough. Don’t worry—it’s easier than it sounds!
🛒 Ingredients:
For Tangzhong (flour paste):
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2 tbsp bread flour
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6 tbsp water
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6 tbsp milk
For the Dough:
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350g bread flour (about 2¾ cups)
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3 tbsp sugar
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1 tsp salt
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2 tsp instant yeast
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1 egg
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120ml warm milk (½ cup)
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All of the tangzhong
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3 tbsp unsalted butter, softened
🍞 Instructions:
1. Make the Tangzhong
In a small saucepan, combine the flour, milk, and water.
Cook over low heat, stirring constantly, until it thickens to a pudding-like paste.
Remove from heat and let it cool to room temperature.
2. Make the Dough
In a large mixing bowl (or stand mixer), combine bread flour, sugar, salt, and instant yeast (keep yeast and salt on separate sides at first).
Add the egg, warm milk, and the cooled tangzhong.
Mix until a rough dough forms.
Add the softened butter and knead until the dough becomes smooth and elastic (about 10–15 minutes by hand, or 8–10 minutes with a mixer).
3. First Rise
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise for 60–90 minutes, or until doubled in size.
4. Shape the Dough
Punch down the dough and divide it into 3 or 4 equal parts.
Roll each piece into a ball, then flatten and roll up like a jelly roll.
Place them side-by-side in a greased loaf pan.
5. Second Rise
Cover and let the dough rise again for about 40–60 minutes, until it fills the pan and rises slightly above the rim.
6. Bake
Preheat the oven to 175°C (350°F).
Bake the bread for 25–30 minutes, or until golden brown on top and hollow-sounding when tapped.
If the top browns too fast, cover loosely with foil halfway through baking.
7. Cool and Enjoy
Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Slice and enjoy the fluffiest milk bread ever!
💡 Tips:
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For extra softness, store the bread in a sealed bag once fully cooled.
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Use a stand mixer with a dough hook for easier kneading.
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Add a bit of honey to the dough for a sweeter flavor profile.
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This bread is freezer-friendly! Slice and freeze for future toast.
✨ Final Thoughts:
MBG or Japanese Milk Bread isn’t just a recipe—it’s a soft, pillowy experience. Perfect with jam, turned into French toast, or simply eaten as-is. Once you bake it, you'll never want store-bought bread again.
Tried it?
Tag me @yourhandle on Instagram and show me how fluffy your MBG turned out! 🍞📸
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