Sunday, July 6, 2014

Japanese Condensed Milk bread 日式炼奶面包

近来大红大紫的日式炼奶面包,你应该对它不陌生吧!?
我也不小心被卷入这股旋风里了。。。
面包造型很可爱,做法简单又好吃,难怪大家都爱它!如果你还没做,那就快快动手吧!
You can see this bread everywhere in facebook or blogsphere nowsaday.
The shape of the bread is so cute. It's easy to make and delicious as well.
If you haven't try it , just do it! :)
Japanese Condensed Milk Bread 
(Recipe reference :  Siew HweEileen, May & Sonia, originally from here )

Makes : 18 cm chiffon pan


Ingredients:
200g high protein flour
15g condensed milk
120 milk (I use 130g whipping cream + 10g milk)
20g castor sugar
3g instant yeast (1 tsp)
20g salted butter 

Filling

20g condensed milk
20g salted butter

Topping 

Almond flake, dried fruits or any nuts 
Icing sugar

Method:
  1. Mix all ingredients (except butter) into a smooth dough.
  2. Add in the butter, then knead until the dough is smooth and elastic.
  3. Proof the dough until double the size.
  4. Flatten the dough into a rectangle shape 12" x 8".
  5. Slice into 4 equal portion (I made 6 equal portion)
  6. Spread filling over the dough with a brush. Stack up the dough and cut into eight portions 
  7. Arrange the dough into a lightly greased chiffon pan. 
  8. Cover with plastic wrap. Let it proof until double in size or cover the whole pan.
  9. Brush the top of the dough with the balance filling and sprinkle some almond flakes, dried fruit on top.
  10. Bake in a preheated oven at 175°C for 25 minutes.
  11. Leave it to cool on a wire rack, unmold from chiffon pan and sprinkle with icing sugar.

31 comments:

  1. Hi Esther
    Yes, I been seeing this bread almost everyday by the food bloggers..... as this condensed bread fever is going on lately. I can see that this bread is soft and sure to be yummy too. Hope to try this out myself one day...... let the "fever" go on by others first......heheheheh

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    Replies
    1. Hi Mel, this month only football fever but Japanese Condensed Milk Bread fever too, hahaha...

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  2. 哇! 昨晚才做的, 今晚就出炉了。。手脚真的很快, 如果是我这老人家, 不知要等到何日才能出炉呢! 哈哈哈。。。

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    Replies
    1. May没办法,没什么后备作品。只好现做现post 咯!呵呵!

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    2. 新鲜出炉的面包,记得多吃几个哦!!!:)

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  3. Hi Esther...I have done this bread a few times and different flavours..love the soft texture..

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    Replies
    1. Hi Cecilia, it's lovely bread! I wish to try different flavours and topping too next time :)

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  4. 哈哈。。。前天做了,可是隔天腰痛了,没心情拍照所以没上
    不过这面包真的好好吃,而你的做得很美呢

    ReplyDelete
    Replies
    1. Fion,你的腰好点了吗?先休息一下,来我家吃吧!哈哈!

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  5. Hi Esther, I was caught into this 旋风 too and baked over the weekend. Really yummy! Love your golden browned milk bread ^-^

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    Replies
    1. Karen, you also can't escape from this 旋风 huh?! hahaha... Lovely bread almost everyone love it!

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  6. 这面包太棒了,我还想做其他口味的呢。嘻嘻~~

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    Replies
    1. irene,没错,有空在试试其他口味的!相信一样很棒!

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  7. 这个像龙卷风一样的风靡全球,好吃好吃!

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    Replies
    1. Eileen, 家家户户都有,不怕没的吃!:)

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  8. 我也做这个,可以交换吃噢。嘻嘻^^

    ReplyDelete
    Replies
    1. 刚刚去你家吃了,还喝了杯咖啡呢!嘻嘻!

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  9. so fun to use chiffon pan to bake this bread hor. Thanks for the mentioned.

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    Replies
    1. Exactly Sonia, so fun with it !!! hehe...

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  10. 嗯,过了这段忙碌的时期
    我才要开炉:)

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    Replies
    1. 的确现在它太“热”了!呵呵!等你做时我肯定多吃几片!嘻嘻

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  11. dont know when will i do this ...a bit lazy to make bread these days but will do it....later...hehe..

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    Replies
    1. Hi Lena, hope you will like it too.Happy baking!

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  12. Hi Esther,

    I'm have tempted to bake this recipe too but can't do it nowt because I am flat out with school holidays at this moment. Seeing your beautiful loaf, my hands are feeling super itchy now to make this recipe :p

    Zoe

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    Replies
    1. Hi Zoe, this a straight method bread recipe. Easy and yummy,hope you'll like it too.

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  13. Hi Esther,
    Yes, I have been seeing this bread a lot lately! And would love to try it one of these days!
    The texture looks really nice!

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    Replies
    1. Hi Joyce, this is a lovely bread, don't miss it!😊

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  14. May i know if dont hv chiffon pan can use normal baking pan to bake this bread?

    Tks
    Flo

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    Replies
    1. Hi Florence, i think any baking pan will do. It's only a matter of shape. Happy Baking!

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