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
Ingredients200g high protein flour or bread flour15g Condensed milk (I use sweetened creamer)120g milk20g caster sugar3g instant yeast (1/2tsp +1/4tsp)20g salted butter, room temp.
Filling20g Condensed milk (I use sweetened creamer)20g salted butter, room temp.
ToppingAlmond flakes, dried fruits or your choiceIcing sugar
- Add all ingredients in a mixing bowl, mix until a smooth dough.
- Add in butter, continue to knead till smooth and elastic dough, keep aside to rise till double in size.
- Mix the filling ingredients condensed milk and butter till mix well. Set aside.
- Roll the dough into a rectangular shape 8”x12”. Slice into four equal portion.
- 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.
- Cut the dough with filling into 8 equal portions.
- Arrange the dough into a greased chiffon tube pan, keep it in warm place to rise till double.
- Egg wash and sprinkle almond flakes or your choice of dried fruits.
- Bake at a pre-heated oven at 170C for 25mins at middle rack (with fan forced).
- Remove bread from the chiffon pan once cooled, sprinkle with icing sugar.
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).
I bet it taste really good as it looks too. Love to eat bread that stays soft for days! Bookmarked!ReplyDelete
This lovely bread is very popular. I'm thinking to try it out too!ReplyDelete
I like this mold, tall and slim.ReplyDelete
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.ReplyDelete
高高的面包， 像主人家！ 嘻嘻。。ReplyDelete
you made a simple bread look so classyReplyDelete
Wish i can have a bite of it...ReplyDelete
This bread seems to be very trendy. I love how you made it stand out tall :)ReplyDelete
Gorgeous!Tall & pretty!ReplyDelete
Like your bread very much!hehe
Wow your bread is striking tall indeed !ReplyDelete
Saw this popular bread in FB. Love the way it being baked with nuts topping.ReplyDelete
Sonia - I have make thud bread too and I led it very much. Yours is tall and beautifully done.ReplyDelete
这个是现在 blog 和 FB 的红牌面包了。嘻嘻ReplyDelete
i had already tried two times without fail and I found this is a very good recipe.ReplyDelete
I have to do it !!!!!this bread is fantastic, looks soft and deliciousReplyDelete
I love this lovely shape, well done :)ReplyDelete
Comme d'habitude, ton pain est magnifique. Ce sera pour moi l'occasion d'inaugurer le moule que tu m'as offert.ReplyDelete
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!ReplyDelete
Absolutely gorgeous space! Love everything especially Japanese chiffon tube pan to make this bread,Well done,ReplyDelete
Hi, Sonia, finally you are baking this! hahaha! welcome "on board".ReplyDelete
Thanks for your continuous support in LTU!
this bread is so tall, very pretty.ReplyDelete
Looks good, another bread to bookmark and try later! :DReplyDelete
You have baked this condensed milk bread so tall and pretty! I'm sure that you are a baking magician!!! :p
Your bread looks so tempting, Sonia.Wish I can have a slice or two. Yummm....ReplyDelete
This comment has been removed by the author.ReplyDelete
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!
Looks good and sure taste good!ReplyDelete
Look like very nice oooo! Must give a try once I buy my new oven XDReplyDelete
Thanks for the sharing!
tall and nice...like the crown on the kin's head...haha!ReplyDelete
I made this Thanks for sharing! It is very soft n moistReplyDelete
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 :DReplyDelete
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.
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.ReplyDelete
Tried this twice but I doubled the amount and bake in a larger chiffon pan. Good recipe. Soft and really delicious. Thanks for sharing ☺ReplyDelete
I am thinking of doubling the recipe too. Did you have to make adjustments to the baking temperature n duration?Delete
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?
Halo..Sonia, can I ask the dough mixture this japanese style bread need to add the egg into it or not? Because though the experience of making dough of bread, normally that is egg need to add it on it. Thanks!ReplyDelete
Charis, no this recipe don't need to add egg, and I find bread recipe without egg is softer.ReplyDelete
Can I use normal flour instead of bread flour?ReplyDelete
I do not have a bread machine. Can I knead it using hands?ReplyDelete
Thank you for sharing this wonderful recipe and I successfully managed to adapt it to a chocolate flavored version. Delicious!ReplyDelete
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intresting to prepareReplyDelete
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