Japanese condensed milk bread
2025-02-22 15:00:02 244
I have made bread several times and I like its fragrance, softness, and sweetness. The key is that the success rate of making it is very high. Even without glove wrap, it is still soft. If you are tortured by bread glove wrap, you can give it a try.
Details of ingredients
Technique
Steps to make Japanese condensed milk bread
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1. Preparation of raw materials.![]()
2. All main ingredients except butter are added together.![]()
3. After kneading for 20 minutes on the bread machine, add butter as the main ingredient and continue kneading for another 20 minutes before fermentation.![]()
During the fermentation process, add 20 grams of butter to the surface and mix well with 20 grams of condensed milk for later use. (You can melt butter in water and add condensed milk. You can also keep the butter from melting when the room temperature is high.)![]()
5. Roll the dough into thin sheets and brush it with a layer of butter and condensed milk sauce.![]()
6. Sprinkle softened raisins (gently press the raisins with your hand to make them stick more firmly to the dough).![]()
7. Cut into long strips.![]()
8. Fold the long strips together and then cut them into small pieces.![]()
9. Place it in the cake mold.![]()
10. When fermented to twice the size, brush a layer of butter condensed milk sauce on the surface.![]()
Preheat the oven to 180 degrees and bake for 30 minutes.![]()
12. Remove the mold and sieve another layer of powdered sugar.
