Japanese Style Condensed Milk Shredded Bread

Japanese Style Condensed Milk Shredded Bread

by Snow footprints

5.0 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

It is said that this bread was very popular in Taiwan and Japan before, and people who have eaten it are full of praise. Today I tried it and it really deserves its reputation, soft and fragrant. The original recipe uses cranberry and almond flakes, and I use raisins, which can be changed according to personal preference. Because of the use of condensed milk, it is full of sweetness from the beginning of kneading, especially when baking, it makes people mouth-watering and worth a try.

Japanese Style Condensed Milk Shredded Bread

1. Put the ingredients except butter in the main ingredient into the bread machine, select the kneading program, and kneading for 15 minutes

Japanese Style Condensed Milk Shredded Bread recipe

2. Add the butter in the main ingredient and continue mixing for 20 minutes

Japanese Style Condensed Milk Shredded Bread recipe

3. Until the dough is smooth, you can pull out the non-jagged film, cover with plastic wrap, and ferment for one hour

Japanese Style Condensed Milk Shredded Bread recipe

4. When the dough is fermented, you can make condensed milk sauce: mix 20g of condensed milk and 10g of corn oil. If the temperature is low, you can put it in the microwave and heat it for 10 seconds before mixing.

Japanese Style Condensed Milk Shredded Bread recipe

5. After one hour, the dough will rise to twice its size. Dip some flour with your fingers and poke into the dough. The dough neither collapses nor shrinks, indicating that the dough has been fermented.

Japanese Style Condensed Milk Shredded Bread recipe

6. Slightly sprinkle thin flour on the panel, roll out the dough and vent it out, and roll it into a large rectangle (do not roll it too thin)

Japanese Style Condensed Milk Shredded Bread recipe

7. Spread the condensed milk sauce evenly on the dough

Japanese Style Condensed Milk Shredded Bread recipe

8. Sprinkle with raisins

Japanese Style Condensed Milk Shredded Bread recipe

9. Cut into four evenly horizontally

Japanese Style Condensed Milk Shredded Bread recipe

10. Superimpose the four noodles

Japanese Style Condensed Milk Shredded Bread recipe

11. And then cut into eight pieces on average

Japanese Style Condensed Milk Shredded Bread recipe

12. Put it into an 8-inch mold (there is no hollow mold, you can wrap the paper bucket with tin foil and put it in the middle)

Japanese Style Condensed Milk Shredded Bread recipe

13. Put it in the oven to ferment for one hour, until it reaches twice the size

Japanese Style Condensed Milk Shredded Bread recipe

14. Then brush a layer of condensed milk sauce on the surface of the dough and sprinkle some raisins

Japanese Style Condensed Milk Shredded Bread recipe

15. Preheat the oven, put it in the mold, in the middle and lower layer, and bake at 180 degrees for 20 minutes (the bread should be covered with tin foil in time to avoid serious coloring)

Japanese Style Condensed Milk Shredded Bread recipe

16. Demould immediately after baking, and sprinkle some powdered sugar on the surface of the bread as a decoration

Japanese Style Condensed Milk Shredded Bread recipe

Tips:

When purchasing round molds, if you are making a lot of bread, it is recommended to buy 8-inch round molds. You do not need to purchase hollow molds. If you need to make hollow bread, you can wrap the paper bucket with tin foil and place it in the middle of the mold. The effect produced is the same as that of the hollow mold, which can kill two birds with one stone.

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