How to make Japanese-style condensed milk bread

Many people neglect their diet because they are too busy at work and just deal with it casually. In fact, we don’t need to spend too much energy to prepare a delicious dinner for ourselves, as long as we make the right choice. The method of Japanese-style condensed milk bread does not take too much time and can be completed in just a few simple steps.

1. Dough ingredients: Mix and knead all ingredients except butter until the bread can be pulled into a thick film. Add butter and knead until a thin film can be formed.

2. Place the dough in a large bowl, seal it, and let it ferment at room temperature until it is 2.5 times larger.

3. Use a scraper to scoop out the dough from the bottom of the bowl (do not tear the dough directly), tap out the bubbles, and relax for 15 minutes.

4. Use a rolling pin to roll it into a rectangle and use a scraper to divide it into four strips.

5. Mix the spreading ingredients (the butter should be very softened and the condensed milk should be at room temperature) and spread on the dough. Then overlap them two by two, cut them into small pieces, and put them into the mold vertically.

6. Soak the dried cranberries in water, drain and set aside. Put the bread into the oven and add a bowl of boiling water for secondary fermentation (I fermented it at about 30 degrees for about 40 minutes) until it is twice as large. Then spread the remaining condensed milk sauce all over the surface. Sprinkle with dried cranberries

7. Preheat the oven to 185 degrees. Bake for about 20 minutes. Adjust the time according to your oven. Remove from the mold and cool immediately after taking it out of the oven. Sprinkle a little powdered sugar on the surface for decoration when eating.

If we want to have a healthy and strong body, we must first pay attention to our diet. The method of making Japanese fragrant condensed milk bread is very simple and you can make it whenever you want to eat it.