Japanese-style condensed milk bread with a soft and creamy texture

Overview

This [Japanese-style condensed milk bread] has a delicate texture, a soft texture and a full milky flavor. It is made using a chiffon cake mold. The concave and convex shape adds a touch of novelty to the table. It is delicious even without butter, cheese or jam when eating:)

Tags

• baking
• bread
• butter
• condensed milk
• high gluten flour
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Knead all the ingredients together until the dough expands, put it in a bowl and cover with plastic wrap to ferment until the dough doubles in size.

   

2. 2 Take out the butter in the spread material, soften it, and stir it together with the condensed milk to form a condensed milk sauce. 3. After the dough has risen, take out the air and roll it into a rectangular shape. Cut into quarters.

   

3. 3 After the dough has risen, take it out and roll it into a rectangular shape. Cut into quarters.

   

4. 4 Spread with condensed milk sauce. (Don’t apply it all, leave a little for the next coating surface)

   

5. 5 Then stack them up one on top of another like an Arhat, and then use a cutter to cut the steamed buns into 8 small portions.

   

6. 6 Apply a thin layer of butter to the chiffon mold, put 8 equal portions of dough upright against the chimney and put them into the mold, cover with plastic wrap for final fermentation. Then apply condensed milk sauce on the surface, put it in the preheated oven, and bake the middle and lower layers at 180° for 15 to 20 minutes.