Japanese soft and fluffy condensed milk bread

Name: Japanese soft and fluffy condensed milk bread
Total time: 10800 s
Yield: 4-6 people
Cuisine: British
Ingredients: 250 g Bread flour; 3 g Salt; 28 g Sugar; 1 tsp Instant dry yeast; 110 ml Whipping cream; 70 ml Water; 18 g Milk powder; 22 g Unsalted butter; 45 g Unsalted butter (softened); 30 g Condensed milk; 6 -inch chiffon cake pan

HomeCookJournal @homecookjournal

Japanese condensed milk bread is soft and fluffy with a rich, creamy sweetness that enriches its authentic dairy taste. This bread has a great elasticity that stretches out smoothly as you pull it out. You’ll be addicted to its airy texture which makes you take one bite after another!
Full recipe here: https://youtu.be/syZ2jxDEEoc

#breadrecipe #japanesebread #softbread #fluffybread

HomeCookJournal @homecookjournal

#breadrecipe #japanesebread #softbread #fluffybread

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Ingredients

3 hr

4-6 people

For the bread dough
250 gBread flour
3 gSalt
28 gSugar
1 tspInstant dry yeast
110 mlWhipping cream
70 mlWater
18 gMilk powder
22 gUnsalted butter
For the condensed milk filling
45 gUnsalted butter (softened)
30 gCondensed milk
Baking utensils
6-inch chiffon cake pan

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Steps

3 hr

1

In a mixer bowl, combine bread flour, sugar, salt, dry yeast, whipping cream, water and milk powder, leaving the unsalted butter for later use.
2

Using the dough hook attachment, knead the bread on Speed 2 to gently mix the ingredients for 15-30 seconds.
3

Gradually raise the speed to Speed 4, then knead for 5 minutes.
4

When the dough begins to form a ball, do a windowpane test: when you pull out the dough, it should be smooth and elastic, and as it tears apart, the holes should have rough edges.
5

Add in unsalted butter.
6

Continue to knead at Speed 4 for 10mins.
7

Do a windowpane test again. This time, the dough should be easily stretched out without breaking it. If this happens, the dough is ready to rise.
8

Take out the dough from the mixer bowl and shape it into a ball.
9

Place it into a mixer bowl, cover it with cloth or cling film and proof it for 1hr (or until double in size) in room temperature.
10

When the dough is rising, prepare the condensed milk filling.
11

In a bowl, mix unsalted butter (softened in room temperature) and condensed milk together.
12

Wrap it with cling film and keep it chilled in the fridge so that it’ll be easier to handle when shaping the bread later.
13

After 1 hour, take out the dough and check if it has properly proofed. Dip your finger with some flour and make a dent in the dough. If it doesn’t bounce back, this means it has properly proofed
14

Pat the dough to release air bubbles.
15

Roll the dough into a rectangular shape with dimensions of 30cm x 24cm.
16

Wrap it with cling film and transfer it to the freezer. Freeze it for 30mins.
17

After 30 mins, take out the hardened dough and flatten it with a rolling pin.
18

Take out the condensed milk filling from the fridge then spread it evenly over the dough.
19

Divide the dough into half. Stack it up then cut into half again. Stack it up then cut into cubes.
20

Arrange the dough cubes in a greased 6-inch chiffon cake pan.
21

Proof it for the 2nd time in room temperature for 1 hr.
22

Bake in a preheated oven at 180°C for 5mins then lower the temperature to 160°C and bake it for another 20mins.
23

Unmold immediately after baking to avoid the steam from making the bread wet.
24

Serve warm with a cup of fresh milk or coffee!

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HomeCookJournal @homecookjournal

on July 18, 2021 13:18

Appreciate the art of cooking as more than purely having various flavours from food; it's a way to express love towards your friends and family, bringing joy and happiness to the table.Follow me:Website: https://homecookjournal.com/Instagram: https://www.instagram.com/homecook_journal/YouTube: https://www.youtube.com/channel/UCnxd8HQDtAcsDsOSvOkF0vAFacebook: https://www.facebook.com/homecookjournalPinterest: https://pin.it/4seQnawGU