Monday, June 30, 2014

Japanese Condensed Milk bread 日式炼奶面包


I rarely appear on my FB, so I don't know what is happening in there, unless my FB friends link that to me (Take this opportunity to say sorry to whom sent me the friend request, I didn't responded due to I don't update my FB). Usually I got to know the latest hot topic especially on new baking items from my Chinese blogger friends. Example like this popular Japanese condensed milk bread. Since I have all ingredients on hand, quickly make it for the next day breakfast. You should use Hokkaido condensed milk (if you have) to get the closer taste to original recipe which come from a Japanese website. But I just use sweetened creamer that we use in our daily Milo drink.



 
When I saw this recipe, immediately I was thinking to use this Japanese chiffon tube pan to make this bread, so I have a tall and slim bread..


 
Lets see how to make this bread..








 
The texture of this bread stayed soft even kept till the next day. For me, the taste is just like normal sweet bread, but I especially love the topping!




Japanese Condensed Milk bread 日式炼奶面包  

Ingredients
200g high protein flour or bread flour
15g Condensed milk (I use sweetened creamer)
120g milk
20g caster sugar
3g instant yeast (1/2tsp +1/4tsp)
20g salted butter, room temp. 


Filling
20g Condensed milk (I use sweetened creamer)
20g salted butter, room temp.

Topping
Almond flakes, dried fruits or your choice
Icing sugar 

Method

  1. Add all ingredients in a mixing bowl, mix until a smooth dough.
  2. Add in butter, continue to knead till smooth and elastic dough, keep aside to rise till double in size.
  3. Mix the filling ingredients condensed milk and butter till mix well. Set aside.
  4. Roll the dough into a rectangular shape 8”x12”. Slice into four equal portion.
  5. Use a silicone brush, brush the filling on top of a dough and stack another dough on top, brush the filling on the dough and repeat till all stack up.
  6. Cut the dough with filling into 8 equal portions.
  7. Arrange the dough into a greased chiffon tube pan, keep it in warm place to rise till double.
  8. Egg wash and sprinkle almond flakes or your choice of dried fruits.
  9. Bake at a pre-heated oven at 170C for 25mins at middle rack (with fan forced).
  10. Remove bread from the chiffon pan once cooled, sprinkle with icing sugar. 

Recipe inspired by May and Eileen, original recipe from Japanese recipe here and here.

This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

46 comments:

Mel said...

I bet it taste really good as it looks too. Love to eat bread that stays soft for days! Bookmarked!

Aunty Young(安迪漾) said...

你家的日式练奶面包好高挑,美!也特别!
喜欢!喜欢!

Ann Low said...

This lovely bread is very popular. I'm thinking to try it out too!

向日葵葵 said...

I like this mold, tall and slim.

Tze @ Awayofmind said...

Sonia, i have the same view as you, not sure why i think it is just another sweet bread, no doubt the appearance looks so pretty. love the bread texture of wu pao chun champion toast more.

Cat Chee said...

让人好想咬一口哟~

May Law said...

高高的面包, 像主人家! 嘻嘻。。
这个面包不必预备什么汤种, 中种。。很方便!
谢谢你的链接

Victoria Bakes said...

you made a simple bread look so classy

Somewhere in Singapore said...

Wish i can have a bite of it...

Tracy Low said...

这个最近大红大紫,我要try了。

0620 said...

这猛烈的面包风,吹得我要紧抱电灯柱了
让我也很想做这个面包了 XD

Lite Home Bake said...

This bread seems to be very trendy. I love how you made it stand out tall :)

Karen said...

高挑形的,很漂亮!

Fion@轩宏妈 said...

Gorgeous!Tall & pretty!
Like your bread very much!hehe

Angie Ng said...

这面包一定很好吃不然也不会这么大红大紫。。

Luv Sweet and Savory said...

Wow your bread is striking tall indeed !

Vivian Pang said...

Saw this popular bread in FB. Love the way it being baked with nuts topping.

Cecilia Yap said...

Sonia - I have make thud bread too and I led it very much. Yours is tall and beautifully done.

joceline lyn said...

这个是现在 blog 和 FB 的红牌面包了。嘻嘻

Sem said...

i had already tried two times without fail and I found this is a very good recipe.

Eileen Lee said...

我喜欢高高的面包啦,蛋糕啦,所以你这个面包,我特爱,嘻嘻!

谢谢你的链接。

Nieves d[^.^]b Mis chucherias said...

I have to do it !!!!!this bread is fantastic, looks soft and delicious

Esther Lau said...

I love this lovely shape, well done :)

Nadji K. said...

Comme d'habitude, ton pain est magnifique. Ce sera pour moi l'occasion d'inaugurer le moule que tu m'as offert.
A bientôt

Cheryl - Bakingtaitai said...

This bread seems to be very popular as I have been seeing it lately in FB and blogs...the wind has blown to your house today, yours look great standing tall!

laura Madalene said...

Absolutely gorgeous space! Love everything especially Japanese chiffon tube pan to make this bread,Well done,
cool-design

Cass @ 揾到食 said...

真漂亮:)
这个最近真的很红

irene myme said...

怎么我没有想到可以用这个高挑的戚风模子做这个,谢谢你的提醒哦。。。嘻嘻~~

Jozelyn Ng said...

Hi, Sonia, finally you are baking this! hahaha! welcome "on board".
Thanks for your continuous support in LTU!

Jess Bakericious said...

this bread is so tall, very pretty.

Baby Sumo said...

Looks good, another bread to bookmark and try later! :D

Zoe said...

Hi Sonia,

You have baked this condensed milk bread so tall and pretty! I'm sure that you are a baking magician!!! :p

Zoe

My Little Space said...

Your bread looks so tempting, Sonia.Wish I can have a slice or two. Yummm....
Blessings, Kristy

mui mui said...
This comment has been removed by the author.
mui mui said...

Chi,
Sorry for my above typo error :p

Your bread looks like a lovely crown.
Do we have the same size chiffon mould ;)
I like to try to make this too!
mui

Phong Hong said...

Looks good and sure taste good!

Li Shuan said...

你也很快手,做了这个红牌面包。。很高很美。。。对了你给我的日式模我可以做这个面包咯。。。下个礼拜假日就来做

*JacQueliNe* said...

Look like very nice oooo! Must give a try once I buy my new oven XD

Thanks for the sharing!

婉婉下午茶 Wan Wan said...

我来迟了,好高好美!!谢谢你详细的制作照片^^

lena said...

tall and nice...like the crown on the kin's head...haha!

Simonne said...

I made this Thanks for sharing! It is very soft n moist

Anne Regalado said...

Sonia , I visited your site the day you've posted this gorgeous bread and told myself , please make it lol For sure , I'm gonna try it sometime , crosses fingers :D

henny said...

Hi Sonia

I've been following your blog closely.

I've tried making the Japanese Condensed Milk bread but mine didn't turn out to be soft and fluffy. Do I need to knead until window pane stage? I kneaded the dough in a mixer for about 30 mins or more but was still unable to reach the window pane stage.

Any tips or pointers? Thank you.

Regards
Emme

Sonia ~ Nasi Lemak Lover said...

Emme, since it just a small quantity, I didn't use mixer, just use hand to knead till smooth and elastic, don't think more than 15mins. I don't bother to achieve window pane stage actually.

Mei said...

Tried this twice but I doubled the amount and bake in a larger chiffon pan. Good recipe. Soft and really delicious. Thanks for sharing ☺

Joyxx Toh said...

Hi dear,

I was very amazed by this recipe of yours. I followed throughout however sad that I failed to achieve the soft texture. Not sure What happened too. Any pointers I should look out for?

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