Japanese Condensed Milk Bread

 

                                          

                                                               After 2nd proofing

                                     

                                                             Arrange & set for 2nd proofing

Cut it into cubes

Brush Filling

After 15 mins

Fold & set aside for 15 mins

After 1st proofing

For 1st proofing

Ingredients:

All purpose flour - 150 g
Wheat flour - 50 g
Sugar - 1 tbsp
Salt - 1/2 tsp
Milk powder - 1 tbsp
Instant Yeast - 1 1/4 tsp
Luke warm milk - 125 ml
Condensed milk - 38 g
Unsalted butter - 25 g
Cherry - 10 (sliced)

To brush :
Condensed milk - 2 tsp
Butter - 2 tsp

Filling:
Condensed milk - 23 g
Unsalted butter - 23 g

Method:

• In a bowl add in flour, milk powder, salt and sugar.
• Mix well.
• Add in yeast and luke warm milk and mix well.
• Add in softened butter and knead well for 10 mins.
• Place this in a greased bowl for an hour for first proofing.
• Once done, punch and knead the dough.
• Roll it and fold as in pic.
• Set this aside for 15 mins.
• Now in a bowl add in items under "for filling".
• Whisk well.
• Now take the dough and roll out to a rectangle.
• Brush the filling as in pic.
• Cut into small cubes as in pic.
• Arrange them in baking pan, in the way you wish.
• Set them aside for second proofing for 20 mins.
• Brush the top with items under "to brush".
• Top with cherries.
• Bake them in a preheated oven (OTG) at 170℃ for 20 mins.
• Reduce the temperature to 150℃ and bake for 8-10 mins.
• Or till the top is golden brown.
• Once baked set this aside to cool.
• Dust with icing sugar and serve.
• Mini loaves weighed 56 g each and brown bakeware weighed 54 g each.
• I also baked one mini cupbread that weighed some 30 g (app).