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"text": "Stir with a spatula or whisk over medium-low heat, until it becomes a thick paste. (Beware, it will thicken up quickly).",
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"name": "Turn on the mixer and knead until the dough comes together. It may appear dry at first, but it will come together. Conversely, if your dough is sticky, it may be because of how large your egg is -- add a little more flour until it doesn't feel too sticky.",
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"text": "Transfer the dough to a lightly greased bowl and cover with plastic wrap/cloth. Place in a warm location and let it double in size, about 60-90 minutes, depending on how warm your kitchen is.",
"name": "Transfer the dough to a lightly greased bowl and cover with plastic wrap/cloth. Place in a warm location and let it double in size, about 60-90 minutes, depending on how warm your kitchen is.",
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"text": "Deflate the dough and divide into 3 equal portions.",
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"text": "Flatten out and roll each piece of dough with a rolling pin into a rectangular shape about 3\" wide and 6-7\" long.",
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"text": "Coil the dough up like a snail and pinch the seams closed.",
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"text": "Flatten it out again with a rolling pin and roll it out the other way, (about 2.5\" wide and 6-7\" long).",
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"text": "Place the dough seam-side down in the loaf pan. Repeat with the remaining dough.",
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"text": "Slide the lid on the loaf pan on and place in a warm location to rise again.",
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"text": "Preheat the oven to 350°F/177°C.",
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"text": "Once the loaf has almost risen to the top of the pan, bake at 350°F/177°C for 30-35 minutes, or until the internal temperature reaches 200°F/93°C.",
"name": "Once the loaf has almost risen to the top of the pan, bake at 350°F/177°C for 30-35 minutes, or until the internal temperature reaches 200°F/93°C.",
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"text": "Let the milk bread cool completely before slicing.",
"name": "Let the milk bread cool completely before slicing.",
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"@type": "Review",
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"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "I've made this recipe a million times! So forgiving and so good! I get all of ingredients first then make my tzanghong which only requires 1 or 2 minutes on the stove and also 4-5 minutes in the fridge to cool in the fridge. I'm making it today to gift to someone tomorrow at church! Easily adaptable to those who can't have dairy even!",
"author": {
"@type": "Person",
"name": "Michelle"
},
"datePublished": "2025-03-15"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "4"
},
"reviewBody": "From being vegan, I knew that I could use oil as a substitute for butter single I don't have any. Grape seed oil works well! I don't have a Pullman loaf pan so I just arranged my coiled doughs in a regular loaf pan. Hardly any matcha taste so I will double next time and maybe add an egg wash to make the top shiny and add a tablespoon of almond extract. Color as the recipe is written isn't nearly as vibrant green as yours. I don't want to use food coloring. 😞",
"author": {
"@type": "Person",
"name": "Michelle"
},
"datePublished": "2025-02-03"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "Super tasty!!! I kneaded it by hand, so it took quite a long time, but it's so pillowy and soft and has a really nice matcha flavor to it. I tried to increase all the ingredients proportionally since I don't have the same size pan (I have a 13x4x4 inch), but I ended up having to swap to smaller disposable tins. Definitely would recommend doubling the recipe for that size pan in the future. But I will for sure be making this again, maybe with some chocolate chips inside",
"author": {
"@type": "Person",
"name": "Bailee"
},
"datePublished": "2024-12-12"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "Great recipe. Amazing texture. Made a few versions including a chocolate and hojicha one. A keeper!",
"author": {
"@type": "Person",
"name": "Serina"
},
"datePublished": "2024-08-03"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "Amazing recipe, bread turned out really soft with great flavour. Have tried other shokupan recipes before and this is the best one :) Thanks Michelle!",
"author": {
"@type": "Person",
"name": "Valencia"
},
"datePublished": "2024-07-10"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "Can you use salted butter instead?",
"author": {
"@type": "Person",
"name": "Alex"
},
"datePublished": "2024-04-24"
},
{
"@type": "Review",
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"@type": "Rating",
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},
"reviewBody": "I tried this recipe and it’s so delicious! I have to make two adjustments as l don’t have whole milk and Pullman loaf pan. I use coconut milk and shape it into 8 croissants. Bake 350F for 8 minutes. It turned out really good. Thank you so much for sharing the recipe! I wish l can post a picture here.",
"author": {
"@type": "Person",
"name": "Spicy"
},
"datePublished": "2024-01-19"
},
{
"@type": "Review",
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"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "Super easy to make and really light and fluffy! Finished it in less than 48 hours - and we added lilikoi butter to our slices too. We’ll definitely be making it again!",
"author": {
"@type": "Person",
"name": "K&S"
},
"datePublished": "2023-06-03"
}
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"calories": "118 kcal",
"carbohydrateContent": "20 g",
"proteinContent": "4 g",
"fatContent": "2 g",
"saturatedFatContent": "1 g",
"transFatContent": "1 g",
"cholesterolContent": "18 mg",
"sodiumContent": "76 mg",
"fiberContent": "1 g",
"sugarContent": "3 g",
"servingSize": "1 serving"
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"description": "This recipe for Matcha Shokupan yields a light and soft fluffy bread that has an earthy green tea flavour. This milk bread is great for sandwiches, Matcha French Toast, or snacking as is.\n\nFollow along:\nWebsite: https://www.siftandsimmer.com\nInstagram: https://www.instagram.com/siftandsimmer\n\n***********************\nIngredients:\n\nTangzhong:\n20 ml water\n20 ml whole milk\n15 g bread flour or all-purpose flour\n5 g matcha\n\nDough:\n255 g bread flour or all-purpose flour\n30 g granulated sugar\n2 g sea salt\n6 g active dry yeast\n113 ml whole milk\n1 large egg\n20 g unsalted butter\n\n***********************\nGet the full recipe here: https://www.siftandsimmer.com/matcha-shokupan-japanese-milk-bread/\n\nBe sure to subscribe for new recipe videos!\n\n#matchashokupan\n#siftandsimmer\n#shokupan\n#japanesemilkbread\n#milkbreadrecipe\n#tangzhong\n#milkbread",
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