Japanese Condense Milk Bread

It's been quite sometime I have not bake bread. Since I have some time to spare, therefore I decided to bake one of my favourite breads, Japanese Condense Milk Bread. The outcome turns out good and I am very happy with this bake.  

Japanese Condense Milk Bread

Ingredients for bread: 

200g bread flour
15g condensed milk
120g milk
20g sugar
3g dry instant yeast
3g salt
20g butter

Condense Milk Sauce
20g condensed milk
20g butter

Egg Wash
1 egg (lightly beaten)

Toppings:
some almond flakes

Method:

- Mix all ingredients for bread in the mixing bowl (except butter)
- Knead the dough for about 10 minutes , add butter and knead till smooth.
- Cover the dough till proof until double in size.
- Punch out the air in the dough.
- Flatten the dough to a rectangle size.
- Apply a layer of sauce on the flatten dough.
- Cut into four strips.
- Stack up the dough and cut into eight potion.
- Place the dough, straight side up in the lightly grease chiffon pan.
- Let it proof to cover the whole chiffon pan.
- Brush the top of the dough with egg wash, sprinkle some almond flakes.
- Bake at 170 degrees for 25 mins.

Cheddar Cheese Bread

I love Sourdough Bread but hardly will do it myself. The time to ferment the starters are time consuming. I had wanted to bake this quite sometimes back but kept holding back till now I tell myself I have to do it. I am very satisfied with this bake and will keep on practicing and trying out other variants of bakes.

               

             

Raisin Bread

I am craving for this bread for my breakfast. Love the softness of this bread.

               

                   

Raisin Bread

Recipe Source: Cass

Ingredients:

50g   Cream Cheese
280g Bread Flour
40g   Dried Raisins
40g   Brown Sugar
3g     Salt
121g  Milk
37g   Egg
28g   Butter
4g     Instant Dry Yeast


Methods:

1. Place all ingredients except butter and raisins in a mixing bowl. Mix till dough is formed.
2. Add in butter and mix till dough is smooth and elastic.
3. Next add in the raisins till evenly mixed.
4. Lightly oiled a bowl and place the dough in it. Cover with cling wrap and leave to proof till double
    in size for about an hour.
5. Punch the dough to release air in the dough.
6. Divide into 6 pieces and roll into small round balls and rest for 15 minutes.
7. Flatten dough into oblong shape and roll to form a bread roll.
8. Placed in a lightly greased pan with cling wrap and proof for another hour till double in size.
9. Egg Washed, Sprinkled brown sugar and bake in preheated 160 degrees oven for 20 minutes or till golden brown.

                                                   

This post is linked to the event Little Thumbs Up ~ August 2015

Event Theme : Brown Sugar and Molassses

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY

and hosted by Jess of Bakericious   

Watermelon Bread

I had wanted to bake this Water Melon Bread quite sometime back. I love this fun bread cos of the colour combination. I used Betroot & Pandan Juice as colourings.