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).