Pumpkin Japanese Condense Milk Bread

This Japanese Condense Milk Bread is one of my favourite breads. I love the texture of this bread and have tried different flavours before. As I am still resting at home for this 2 weeks, so kinda bored so came up with this pumpkin flavour. This bread not only taste good and still remain soft the next day.

Recipe Source:  winnie

Ingredients for bread: 

200g bread flour
15g condensed milk
120g pumpkin milk( I used 90g of pumpkin to  boil with 150g milk, smashed and drained to 120g pumpkin milk)
20g sugar
3g dry instant yeast
3g salt
20g butter

Condense Milk Sauce
20g condensed milk
20g butter
Shredded Pumpkin

Egg Wash
1 egg (lightly beaten)

Toppings:
some chopped pistachios
Shredded Pumpkin

Methods:

- 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 chopped pistachios and shredded pumpkin.
- Bake at 170 degrees for 25 mins.

                                                                       

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) 

and hosted by Eileen (Eileen's Diary).

                                                                              &

link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.