Shokupan is the most Softest Milk Bread from Japan which is made from the Tangzhong Method. Because of the Roux the bread stays soft for long time and also doesn't need the addition of too much fat. I hope you like this recipe as it is one of my favourites!

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Timecodes
0:00 Intro
0:18 Making the Roux
1:08 Making the Dough
2:20 Bulk Ferment
3:08 Portion and Pre Shape
5:18 Final Proofing
6:06 Baking
7:00 Final Result

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Recipe
Roux
30 grams Flour ≈ 1/4 cup Flour
150 grams Milk ≈ 2/3 cup Milk

For the dough:
430 grams Bread Flour ≈ 3 1/2 cups Bread Flour
8 grams Salt ≈ 1 1/4 teaspoons Salt
50 grams Caster Sugar ≈ 1/4 cup Caster Sugar
7 grams Instant Yeast ≈ 2 1/4 teaspoons Instant Yeast
15 grams Milk Powder ≈ 2 tablespoons Milk Powder
150 grams Milk ≈ 2/3 cup Milk
50 grams Egg ≈ 1 large Egg
50 grams Butter ≈ 3 1/2 tablespoons Butter
180 grams Roux ≈ 3/4 cup Roux

Instructions
1. Mix the flour and milk together and cook until it becomes thick and set aside for 30 minutes to cool down
2. Mix the dry ingredients together and add milk, egg and cooled down roux mixture all the ingredients together and knead the dough for 810 mins
3. Add the 50 Grams Softened Butter and knead for another 10 minutes to form a smooth dough. The dough should come out of the bowl cleanly and form a windowpane
4. Shape the dough into a ball and bulk ferment for 23 Hours or until Double in Size
5. Divide the dough into 3 pieces of 300 Grams Each and shape it into a round ball and rest for 30 minutes
6. After 30 Minutes roll the dough into a rectangle and seal and shape into a cylinder shape as shown in the video
7. Put it in a Baking Tin. The one I am using is 22CmX11CmX9Cm and ferment for 23 Hours until double in size
8. Bake in a preheated oven for 30 minutes at 190C/380F
9. Cool down in the tin for 5 minutes and then take it out of the bread tin and cool for another 1 Hour
10. I like to eat this bread fresh from the oven but it stays really good in a airtight container for 34 days