Japanese Condensed Milk Bread

Ingredients:

200g bread flour

20g caster sugar

1/8 tsp salt

15g sweetened condensed full cream milk

110ml full cream milk

3g instant dried yeast

20g unsalted butter (soften at room temperature)

Filling: (mixed well)

20g sweetened condensed full cream milk

20g unsalted butter (soften at room temperature)

1/8 tsp salt

Topping:

Some egg wash

¼ cup almond flakes

½ tsp icing sugar

Preparation Instructions:

  1. In a small bowl, add in full cream milk and instant dried yeast. Stir to combine and set aside for 5 minutes.
  2. In a mixing bowl, add in bread flour, caster sugar, salt and sweetened condensed full cream milk. Stir to combine and create a well at the centre.
  3. Pour in the yeast mixture and knead into a rough dough.
  4. Transfer the rough dough on a working surface and knead until everything are well incorporated.
  5. Add in soften unsalted butter, knead until the dough become smooth and elastic.
  6. Transfer the dough in a bowl and place in the cold oven for 1st round of proofing until doubled in size.
  7. Deflate the dough and roll into 8 x 12-inch rectangle. Use a pizza cutter to slice into four equal portion.
  8. Use a silicone brush, brush the filling on top of a dough and stack another dough on top, brush the filling on the dough and repeat till all stack up.
  9. Cut the dough with filling into 8 equal portions.
  10. Arrange dough neatly into a greased 6-inch chiffon tube pan, place in the cold oven for 2nd round of proofing until doubled in size.
  11. Egg wash and sprinkle almond flakes on top.
  12. Bake at 170C for 30 minutes.
  13. Remove bread from chiffon pan once cooled, sprinkle with icing sugar before serve.

 

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