Japanese condensed milk bread

My 1st attempt in baking bread and eating it like a cake 😊#baking#12plates

Soft, fluffy and delicious sweet condensed milk bread. Love this bread so much!

Try this soft and fluffy Japanese Milk Bread recipeFor your breakfast : )Watch the video too:https://youtu.be/ZTStl2gP6Yw▷ Daruma CookingHappy Cooking : )#milkbread #japanese

I didn't want my leftover condensed milk to go to waste, so I tried making bread with it.Instead of making rolls, you can just use the bread course in the bread maker and this is also delicious. As the dough is really loose, if you don't coat with flour it'll stick to your hands. But be careful not to use too much. For 18 mini rolls. Recipe by Minimy

I created this recipe because I wanted to make moist and sweet white bread.This bread is sweet, so you can enjoy it as is, but when you put honey and butter on, it's incredibly delicious.Since the dough is soft, I recommend using a bread maker. Recipe by Sweetpy

I wanted to make really fluffy bread!And with this bread, my dream came true.I wanted the bread to have a slight golden color on the tops, so I covered them with a sheet of aluminum foil after 10 minutes of baking time. But if you want to bake white bread, dust the tops with bread flour, bake at 180°C for 8 minutes, cover with aluminum foil, lower the temperature to 140°C and bake for another 7 minutes.In the summertime, preheat the oven to 180°C, lower the temperature to 140°C, and bake for 15 minutes (cover with aluminum foil if needed). Recipe by Nagiry

I tried many different recipes in my quest to make a milk bread with exactly the taste I wanted, and finally settled on this.Adding condensed milk makes all the difference. It's really tasty. Recipe by mio*.

This is a square loaf pan version of my Condensed Milk Bread (ID: 665332).※The only thing to be careful about is not letting the bread rise too much during the 2nd rising. If you let it rise too much and the pan is all full, go ahead and bake it without the lid to make a domed-top bread. Recipe by Sweetpy

I wanted to eat a really milky-milk bread so I tried making it.Bread with a relatively high amount of sugar browns easily, so bake at 180°C while keeping an eye on it. Leave plenty of space between rolls when rising and baking, or try placing them diagonally. Recipe by Nachuriru

I made this for my friend who loves black tea. It's a sweet bread that's great for both snack and breakfast.Adding condensed milk in Step 1 reduces the hot milk temperature. Please follow this step and do not add condensed mild straight to the bowl.Although it will be a sticky dough at first, it will become an easy dough to work with after 5 minutes. So be patient.I used Earl Grey tea this time which has a beautiful aroma, but you can use your own favourite flavour. Recipe by caramel-cookie

These rolls are a bit hit with my family. It is also a really useful bread when entertaining guests. They're double-milkly with condensed milk and regular milk.The key is to put in condensed milk! Milk spoils quickly in the summer, so be sure to make this bread quickly and efficiently when it's hot (don't use the time-delay feature on your bread machine and so on). Recipe by Toiroiro

I live in Taiwan, and this bread recipe is one I learned from there. It's an incredibly wonderful recipe among those I've tried, and I must say it's the one I'm most satisfied with so far. I hope everyone will succeed with this recipe on their first try. Just follow the steps carefully, and you're sure to succeed 🍞🍞🍞.

Another favorite Asian bakery item made at home! Video tutorial on my socials (ig: my.mellow.menu)

It's totally different from others bread ,normal sweet but to much soft

While baking keep in mind that the mixture is not to be overmixed, moreover the bread should not be overbaked

I saw this cute bread at a bakery, and I wanted to make one myself. After trial and error, I came up with this recipe.For cute braids, roll out the dough so that the center is fatter and the ends are skinnier. It is rather easier since you make it just like a regular braid. Make sure to soften the cranberries or raisins by soaking them in warm water then wipe them dry. Adjust the oven temperature as necessary for your oven. Recipe by shoken mama

By chance I baked bread using some okara I had in the freezer. This bread had the same moist, tender and fluffy texture and lightly salty taste of bread I had in a New York Italian restaurant.On January 13th, 2009 I revised this recipe to include butter. The first time I baked this bread I used leftover okara I had in my freezer, however now I buy okara and freeze it in 50 g amounts to use for this bread. For one loaf. Recipe by MeguBroaden

Using condensed milk can replace milk and sugar in recipes, making it a convenient ingredient. Besides the original flavor, this brand of condensed milk also offers strawberry and cheese flavors, making it more widely used in desserts. This recipe uses an 8-inch square cake pan.

This milk bread with homemade yeast is my favorite bread recipe that I bake often []. Recently, I haven't had time to make homemade yeast (sob!) so I made the bread with cheap and easy dry yeast. It still tastes good so I wrote it all down.Keep kneading until the gluten is well-developed. The rising and baking steps will make a big difference in the final product so please monitor carefully and decide for yourself. I like a light-colored bread so halfway through baking I lowered the oven temperature but if you prefer a darker color keep the oven temperature as is. For 1 loaf. Recipe by Lesser Panda

Back in my country, there is a very famous chain bakery shop named Roti Boy. They used to sell only one kind of bread, which we call it as Mexican bun, bun stuffed with butter and has a very crispy coffee pastry topping. The recipe here is my version of Mexican sweet bread. I added some flavor to the topping (vanilla, chocolate, coffee and strawberry)

I was going to make white bread rolls using rice flour, and when I rounded off the dough I wanted to make a pull-apart bread instead so I made a white pull-apart bread.I used a pan with a non-stick coating, but I lined the bottom with kitchen parchment paper anyway so that the bread would be easy to take out.If the top is getting browned during baking, cover with aluminum foil. Recipe by Anmika

This is a family recipe. I've seen basic recipes on here using pre-packaged dough, that were tasty, but this recipe is Amish, and over 80 Years old at least. My great grandmother used it and she passed away 6 years ago at the age of 96.It is time consuming but worth it!

This easy recipe creates a super soft and fluffy bread, and you will not believe it is made without kneading! Here I am creating a no-knead bread version of butter sugar bun. It's possible if you prefer not to add the butter and sugar topping. You will still end up with a tasty fluffy bread loaf.

I really enjoy making bread nowadays. I adjusted the flour amount for this recipe to suit our house oven, which the baking sheet is 30 cm square long The rolls will be soft when you make them with water, and will have a richer flavor when you make them with milk. I was wondering which one to use, but I used milk this time. I sometimes add something like heavy cream to the ingredients and try few other things too.The time for proofing and how long to let the dough sit is just a guide, so check on how the dough is and adjust. The butter for the topping is optional It's already delicious even without butter. I omitted the butter this time because I'm on a diet. For 8 pieces. Recipe by Lesser Panda

I wanted to eat bread baked with raisins and apples, so I thought up this recipe.Adjust the baking time to your oven.Please use the leftover rum-apple mixture as a spread to use on toast or mix into yogurt. Recipe by uzukaji

This is the milk bread sold in Asian stores. It is soft like commercial bread, but sweet and milky. Perfect for sandwiches, toast, etc.You know how some bakers say, you can't make bread stressed out? It's true. When making your dough, you cannot stress about time. Knead as much as you can until you hit the right consistency. Watch a movie when letting the dough rise. Go out for your walk when you are proofing. Pay attention to the smell and peek in the oven to see how it looks instead of letting the timer run out.

I love raisin bread, so I've tried making many original recipes. I found the perfect dough for rum raisins. It's really good cooled down and as it is, or warmed up in the toaster, it smells so good. You can put cream cheese on it, and it goes well with alcohol. It's my favourite standard bread.If you don't knead the dough well, it may create air pockets that will be visible after you cut it. Please knead it well. If the dough isn't proofed enough the second time, the corners of the bread won't come out sharply. It's important to make sure that it has risen enough. Recipe by Recoty

This has been a favorite in my house every Ramadan, it’s the perfect sweet treat especially when paired with some Somali tea

I started baking bread when I feel down. Now I don't buy bread anymore. I continued baking and baking... then I created this recipe. 😙😙 fluffy and this tastes like 食パン

My daughter loves shokupan, more than sweet breads, more than savory filled breads. So! I thought I'd come up with an exceptional Pullman bread, and after much experimentation, this is it. It's great for sandwiches, but please enjoy it plain first. The moist, silky soft crumb is sublimely delicious.When forming the dough in Step 4, the keys are to deflate it gently and thoroughly with a rolling pin, and to form both parts of the dough at the same time. This will make the loaf come out very nicely.If you let the dough rise for too long, it will get unstable so let it rise with the oven preheating time in mind.Please adjust the baking time and temperature depending on your oven. For 1 220 cm [86.6 in] x 10 cm x 11 cm loaf. Recipe by Youtank