I had some sweet condensed milk (still have!) and itching to make some bread. I really like the 1-proof method to make Asian breads that are a slightly different texture to European bread.
For the original recipe click here.
300g strong white bread flour
2 Tbsp caster sugar
2 Tbsp sweetened condensed milk
1 tsp instant yeast
large pinch of salt
200g full cream milk
2 Tbsp softened butter (I used Kerry’s Butter/vegetable oil blend)
1 tsp cocoa powder set aside (original recipe called for 2 tsp)
1. Place flour, sugar, condensed milk, yeast, salt in a large mixing bowl
2. Add milk gradually and mix ingredients together.
3. Start kneading until you get a slightly less sticky dough.
4. Add the butter and continue to knead vigorously until the dough is elastic.
5. Separate into one large and one small portion.
6. To the smaller portion add the cocoa powder and continue to knead to blend in the cocoa powder.
7. Roll and flatten the larger (non-cocoa) dough.
8. Roll and flatten the smaller cocoa dough and place the cocoa dough on top of the non-cocoa dough.
9. Roll both dough together.
10. Place in a loaf tin and leave in a warm place to rise till double in size. Cover with a clean tea towel.
11. When the dough is well-risen, pre-heat the oven to 150deg C with a small tray of water in the oven.
12. Bake for about 40mins.
I like the result very much! Soft, just a hint of sweetness. Doesn’t look as pretty as xingfuzhiwei’s product but still cute I think 🙂