Condensed Milk bread 炼奶面包

First I saw it in WL's FB page and then on Sassy Haven's blog.  I just knew I have to try it because WL captured it so beautifully on her camera.  Well, some days, we eat with our eyes, don't we?

Thanks to them for pointing me to Winnie's Kitchen Works.  She was kind enough to translate the recipe from Japanese to Chinese.

Please go to her blog as she has a comprehensive step by step.

This Condensed Milk bread 炼奶面包 has taken the baking cyber world by storm.  If you are blog hopping, I am sure I am not the only one attempting this recipe.

So if you are a bread lover and like soft and fluffy bread, do give this a try.

Learning experience: 

The bread is really soft and fluffy.  I like it very much because the portion is just nice for one seating.


Source: Original Japanese Recipe from Cookpad

What you need:

200g bread flour
15g condensed milk
120g fresh milk
20g castor sugar
3g yeast
3g salt
20g unsalted butter, room temp

Glaze

20g condensed milk
20g unsalted butter, room temp

1 egg, beaten for glazing before baking

Garnish

15g Almond flakes
Icing sugar

Method:

Greased a 15cm chiffon tin.

Place all ingredients for bread into a mixing bowl.  Using a dough hook, knead for 10 mins or until dough is shinny.

Remove and shape into a ball.  Place in a greased bowl and let it proof for 30 mins or double in size.  Clingwrap.

Punch down the gas and roll the dough into a rectangle 12" X 8" long.

Mix glaze ingredients until smooth.

Cut the dough into 4 strips, lengthwise

Brush glaze mixture onto the 4 strips and stack them together, one on top of the other.

Cut into 8 sections breadth-wise

Now arrange each cube size round the inner ring of the chiffon pan.  Building up outwards.

Clingwrap and let it proof for 40 mins.

Brush egg wash onto the bread and sprinkle almond flakes.

Preheat oven to 170 deg and bake for 25 mins.

Remove and dust with icing sugar.

Enjoy!