|the original recipe is from Sonia -Nasi Lemak Lover|
I adapted overnight sponge dough method share by a Facebook Friend (Meng Choo)
80g whole meal
1/4 tsp instant yeast
(*mix the above chill in refrigerator overnight- i keep mine for 12 hours)
120g bread flour
15g condensed milk
1/2tsp instant yeast
20g condensed milk
(*mix and set aside)
1. Add all ingredients in main dough (except butter) together with starter dough , knead in mixer until form ball
2. Add in butter (from main dough) continue knead until form elastic dough.
3.Cover and let it proof until double in size
4. Roll in rectagular (8" x 12") cut into 4 strip
5. Apply filling on the 4 strip of the dough.
6.Cut the dough and place on chiffon pan (mine is 18cm) facing up
7.Proof until 80%
8.Bake at 175C for 25 min.
Thursday, July 10, 2014
Japanese Condensed Milk Bread
I first saw this when a fellow FB member post her creation. It was love at first sight. This is a very simple recipe that yields soft and moist bread.