Every times my bakes are always out of time, far too late! This round hope I am on time :) yes, I have lot of bread flour to clear before I leave for summer. Saw this hot Japanese Condensed Milk Bread on May's blog then Eileen's blog, they said it is hot on Facebook and the way the bread is baked attracted me, it is like the pull-apart bread sometimes ago which I missed to bake as well. So I just jump into the baking wagon and bake it! Today saw Jozelyn also posted hers!
I used 17cm chiffon pan.
Recipe from May (original from Winnie)
Ingredients for bread:
200g bread flour
15g condensed milk
120g milk
20g sugar
3g dry instant yeast
3g salt
20g butter
sticky sauce:
20g condensed milk20g butter
* mix well
decoration:
some almond flakessome pistachio, crashed
egg wash: 1 egg, lightly beaten
Method:
1. Mix all ingredients for bread in the mixing bowl (except butter), knead the dough to form rough dough, add butter and knead until smooth elastic film.2. Cover the dough and proof it until double in size.
3. Punch out the air in the dough, flatten the dough to a rectangle size 12" x 8"
4. Apply a layer of sticky sauce on the dough, cut into four strips. Stack up the dough and cut into eight portions.
5. Place the dough, straight side up in the lightly grease chiffon pan. Let it proof to cover the whole chiffon pan.
6. Brush the top of the dough with egg wash, sprinkle some almond flakes and crashed pistachio on top.
7. Place the chiffon pan on top of a baking tray (I forgot to do this!) and bake at 165C for 25mins.
