Japanese Condensed Milk Bread 日式练乳面包

This was baked during June when this bread was so popular in blogosphere, seem like going everywhere can see it lol. 1st time I was so on that immediately jumped on the banwagon but only waited till now then post it up.

Recipe adapted from Eileen's Dairy, 厨苑食谱，Butter Flour and Me, Spice Up My Kitchen and  最爱的。。。

Ingredients A :

200g bread flour   

25g condensed milk        

120g milk     

10g caster sugar     

3g instant yeast       

Ingredients B :

20g salted butter       

Ingredients C :

25g condensed milk     

25g salted butter    

Decoration :

some almond flakes

some raisins

some dried cranberries

Method : (used kenwood breadmaker 250)

1. Put all ingredients A into the bread maker, turn on function no. 8.

2. The machine will rest after 5 minutes of mixing, then add in ingredients B after the

     first stop.

3.  When the machine starts to operate again, it will knead the ingredients for another 20 

    minutes, let the dough rest inside the machine for 1 hour.

4. Now you could prepare ingredients C, mix them until even only.

5. Remove the dough from the machine, punch the dough to expel air, flatten the dough and cut into 4 long stripes, spread some mixture in (4) at the surface of the dough, overlap the dough and divide them into equal rectangular size.

6. Arrange (5) vertically into the 20cm chiffon mould that has been greased with (4). 

7. Cover with cling wrap, let it proved until double in size, spread the remaining 

    mixture in (4), then sprinkle decorative ingredients on top.

8.  Bake at pre-heat oven at 165C for 25 mins.

Verdict?
The bread is soft and so addictive, you will continue one after another especially with the toppings. I like it to toast a bit before consuming, yummy!

 This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from The Domestic Goddess Wannabe