Japanese soft and fluffy condensed milk bread
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
Japanese soft and fluffy condensed milk bread
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
Cooking Instructions
- 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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