Fluffy condensed milk bread

This soft consolidated milk bread or dense milk supper moves formula , on the off chance that you liked, is so natural to make than you might suspect. I guarantee when you completed the process of preparing them, you'll continue to crunch on until the absolute last piece.

 

To have the most feathery surface for this milk bread formula, the massaging and molding measures are the main advances. The equivalent goes for some other bread/supper moves formula or other sort of yeast mixture

 

This feathery dense milk bread/supper moves formula should be heated at 350F for 35 to 40 minutes. Make sure to turn the preparing skillet partially through the cycle.

 

Ingredients

Bread dough

• 1 tbsp instant yeast
• 1 c whole milk room temperature
• ½ tsp salt
• 2 oz unsalted butter softened, at room temperature, cut into pieces
• ½ c condensed milk
• 3.5 c cake flour see notes for AP flour substitution
• 1 medium egg

Egg wash

• 1 tbsp whole milk
• 1 medium egg

Condensed milk glaze

• 1 tbsp unsalted butter softened, at room temperature
• 3 tbsp condensed milk

 

Instructions:

Mixing & kneading by mixer

1. Combine all dry ingredients (flour, yeast, salt) in a mixing bowl of a stand mixer fitted with dough hook.
2. On slow speed, add wet ingredients (milk, condensed milk, egg) in dry ingredients and mix until cohesive dough starts to form. Approximately 30 seconds to 1 minute. Use rubber spatula to scrape any flour still sticks on the sides of the bowl if necessary.
3. Increase the speed to medium, then add softened butter one piece at a time. Make sure each piece is fully incorporated before adding the next. Then continue to mix the dough until it is smooth, elastic and pulls completely from the sides of the bowl.

Extra kneading by hands

1. Transfer the dough to a lightly floured surface (about 1tbsp is enough). Start kneading the dough by hand to form a rough ball by gentle picking the edge of the dough that’s farthest away from you toward the middle. Then gently pressing the dough down and away from you with the heel of your hand.
2. Turn the dough 90 degree and repeat the picking and pressing process to fold the dough. Repeat these steps a few times until the dough forms a completely smooth, round ball. Approximately 1 to 2 minutes. You can lightly sprinkle the dough with flour as needed along the way if the dough becomes a little bit sticky.

First proof

1. Put the smooth, round ball of dough (seam side down) in a lightly greased large mixing bowl. Cover tightly and let the dough rise double in size, approximately 1.5 to 2 hours. This proofing time is a standard used for most of bread/dinner rolls recipe.

Shaping

1. Punch the dough to deflate then transfer it to a lightly floured surface.
2. Firmly pressing the dough into a square or rectangle with your hands and with the help of rolling pin. Just make sure the length of the dough is fit within the length of your chosen baking pan.
3. Start to picking the edge that is closed to you and carefully rolling the dough away from you to a cylinder. Remember to tuck the sides as you go. Then pinch the seam close tightly at the end.
4. Use serrated knife or your sharpest knife cut cylinder into pieces with equal thickness.

Second proof

1. Arrange the dough neatly, seam side dough in a lightly greased baking pan. Cover loosely with plastic wrap and let the dough rise almost double in size again, approximately 1 to 1.5 hours.

Baking

1. Pre heat oven to 350F.
2. Lightly brush the top of the already proofed dough with egg wash mixture.
3. Bake for 35 to 40 minutes. Remember to turn the baking pan halfway through the process.
4. When the bread is done, lightly brush it with condensed milk glaze when the bread is just freshly out of the oven.
5. Finally, let the bread cool down to room temperature completely before serving.

 

 

 

source:https://cookmorphosis.com