Steps to Make Quick Japanese soft and fluffy condensed milk bread

Hey everyone, it's me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Award-winning Japanese soft and fluffy condensed milk bread. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Japanese soft and fluffy condensed milk bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese soft and fluffy condensed milk bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese soft and fluffy condensed milk bread is 4-6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Japanese soft and fluffy condensed milk bread estimated approx 3 hr.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Japanese soft and fluffy condensed milk bread using 14 ingredients and 24 steps. Here is how you can achieve that.

Japanese condensed milk bread is soft and fluffy with a rich, creamy sweetness that enriches its authentic dairy taste. This bread has a great elasticity that stretches out smoothly as you pull it out. You’ll be addicted to its airy texture which makes you take one bite after another!
Full recipe here: https://youtu.be/syZ2jxDEEoc

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Ingredients and spices that need to be Make ready to make Japanese soft and fluffy condensed milk bread:

1. For the bread dough
2. 250 g Bread flour
3. 3 g Salt
4. 28 g Sugar
5. 1 tsp Instant dry yeast
6. 110 ml Whipping cream
7. 70 ml Water
8. 18 g Milk powder
9. 22 g Unsalted butter
10. For the condensed milk filling
11. 45 g Unsalted butter (softened)
12. 30 g Condensed milk
13. Baking utensils
14. 6 -inch chiffon cake pan

Steps to make Japanese soft and fluffy condensed milk bread

1. In a mixer bowl, combine bread flour, sugar, salt, dry yeast, whipping cream, water and milk powder, leaving the unsalted butter for later use.
2. Using the dough hook attachment, knead the bread on Speed 2 to gently mix the ingredients for 15-30 seconds.
3. Gradually raise the speed to Speed 4, then knead for 5 minutes.
4. When the dough begins to form a ball, do a windowpane test: when you pull out the dough, it should be smooth and elastic, and as it tears apart, the holes should have rough edges.
5. Add in unsalted butter.
6. Continue to knead at Speed 4 for 10mins.
7. Do a windowpane test again. This time, the dough should be easily stretched out without breaking it. If this happens, the dough is ready to rise.
8. Take out the dough from the mixer bowl and shape it into a ball.
9. Place it into a mixer bowl, cover it with cloth or cling film and proof it for 1hr (or until double in size) in room temperature.
10. When the dough is rising, prepare the condensed milk filling.
11. In a bowl, mix unsalted butter (softened in room temperature) and condensed milk together.
12. Wrap it with cling film and keep it chilled in the fridge so that it’ll be easier to handle when shaping the bread later.
13. After 1 hour, take out the dough and check if it has properly proofed. Dip your finger with some flour and make a dent in the dough. If it doesn’t bounce back, this means it has properly proofed
14. Pat the dough to release air bubbles.
15. Roll the dough into a rectangular shape with dimensions of 30cm x 24cm.
16. Wrap it with cling film and transfer it to the freezer. Freeze it for 30mins.
17. After 30 mins, take out the hardened dough and flatten it with a rolling pin.
18. Take out the condensed milk filling from the fridge then spread it evenly over the dough.
19. Divide the dough into half. Stack it up then cut into half again. Stack it up then cut into cubes.
20. Arrange the dough cubes in a greased 6-inch chiffon cake pan.
21. Proof it for the 2nd time in room temperature for 1 hr.
22. Bake in a preheated oven at 180°C for 5mins then lower the temperature to 160°C and bake it for another 20mins.
23. Unmold immediately after baking to avoid the steam from making the bread wet.
24. Serve warm with a cup of fresh milk or coffee!

While this is by no means the end all be all guide to cooking easy and quick lunches it is good food for thought. The stark reality is that will get your own creative juices flowing so you may prepare excellent lunches for your own family without needing to do too horribly much heavy cooking from the process.

So that is going to wrap this up with this exceptional food Steps to Make Super Quick Homemade Japanese soft and fluffy condensed milk bread. Thanks so much for reading. I'm sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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