Japanese style rich condensed milk bread

Overview

Soft and fluffy hand-shredded condensed milk bread~

Tags

• baking
• breakfast
• butter
• clear water
• condensed milk
• high gluten flour
• yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Material preparation

   

2. 2 Put the above ingredients except butter into a bread machine, chef's machine or hand kneading dough, then add butter and continue kneading until complete. Generally, bread machines have two kneading programs. The chef's machine takes about 20 minutes. Kneading the dough by hand depends on your personal skills. Cover the kneaded dough with plastic wrap and let it ferment at room temperature. Depending on the seasonal temperature, it will take about 1-2 hours for the dough to rise to 2.5 times its size. Just press it with your fingers to see if there is a hole and it does not shrink back.

   

3. 3 Deflate the fermented dough into a round shape, cover with plastic wrap and rest for 15 minutes

   

4. 4 Mix 15g condensed milk + 15g butter. into condensed milk sauce

   

5. 5 Roll into a rectangle and cut into quarters. Brush the condensed milk sauce on the dough

   

6. 6 Fold the dough

   

7. 7 Cut it evenly into 8 small pieces and put it into a hollow mold, cover it with plastic wrap, and put it in the oven for the second fermentation (set the oven to 35 degrees for fermentation and put a bowl of warm water)

   

8. 8 Take it out when it has doubled in size, and brush another layer of condensed milk sauce on the surface.

   

9. 9 Place in preheated oven. Bake at 170 degrees for 25 minutes. Pay attention to the colored foil.

   

10. 10 Extremely soft

    

11. 11 It’s so delicious that I can’t stop eating it

    

12. 12 It’s also suitable to simply wrap it and give it away