Japanese Condensed Milk Bread

Japanese Condensed Milk Bread

北海道面包

Original recipe taken from: Online source

10" round cake tin lined with baking cloth 

INGREDIENTS 

240g milk (2 spoonfuls of Anlene milk + water)

30g sugar

1 teaspoon yeast 

1 teaspoon salt

40g butter 

400g bread flour (I used 200g bread flour and 200g normal wheat flour)

Condensed Milk Sauce

10g condensed milk

10g butter

*sometimes I do more so that I can keep in the fridge and use later.

Topping
2 teaspoons sugar
raisins
almond nibs

STEPS

1. Mix condensed milk sauce together and set aside to be used later. 
2. Mix all ingredients except butter in bread machine. Knead function for 15 minutes.
3. Add in butter. Continue knead function for another 15 minutes. 
4. Set aside to let bread rise up till the mouth of the container (using Philips bread machine). Sometimes this takes up to 2 hours, depending on the weather. 
5. Deflate and divide into 16 parts. Make into round balls. 
6. Make oblong shape and roll out 1/16 of the dough. 
7. Apply condensed milk sauce using brush. The first roll out doesn't need to be that long. 
8. Make second 2/16 of the dough and repeatedly brush condensed milk sauce. The 2nd, 3rd and 4th rolls should be longer so that they don't shrink when apply on top of each other. 
9. 4 roll outs make 1. Divide into 4. 
10. Put into the baking tin and let rise for an hour. 
11. Sprinkle toppings. 
12. Bake at 170 degree Celsius for 15-20 minutes. 

This bun is very soft and fluffy for the first day

Not recommended to be kept till the next day though