A small loaf of condensed milk bread baked to a smaller size to adapt to the lower demand after my children have started working.
I love this sweet bread from crust to the crumbs. Soft and fragrant crust just nicely caramelised, and a soft, moist and velvety crumbs that lasted till the third day π
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Yield: 1 small loaf in a 1 litre pan
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Pan size: 17.5Lx10.0Wx9.0H cm 1L
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Raw dough weight: 426g
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1st proofing: overnight in fridge for about 14 to 15 hours.
Thaw for 50 minutes before shaping.
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2nd proofing: 60 minutes.
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Baking temperature: Preheat oven to 180℃ for about 10 minutes. Bake at 180℃ for 12 minutes, reduce to 170℃ for 6 minutes, turn off the oven and let the bread bake for another 2~3 minutes, or till the top is golden brown.
π’The dough can be quite sticky πdue to the high sugar content.
Ingredients
Keep all the ingredients in the fridge for about 1 hour before working, if the kitchen temperature is close to 30℃
150g superior bread flour #
25g spelt/superfine wholegrain flour
5g milk powder
25g raw sugar
2g instant dry yeast
Pinch of vanillin powder
40g natural yeast/sourdough, 100% hydration*
20g yudane dough^
105g low-fat milk, cold
10g condensed milk
20g cold water, to be added depending on dough condition
3g low sodium salt
16g unsalted butter, softened
Glazing
About 1/2 tsp low-fat milk, 3g
About 1/2 tsp whipping cream/milk, 3g
About 1/2 tsp of honey, 3g
pinch of low-sodium salt
# superior bread flour can absorb about 5 to 10g more liquid than normal bread flour.
* 40g natural yeast can be replaced by 20g of bread flour and 20g of water + 1/8 tsp instant dry yeast. Let the mixture stand for about 1 hour or more till it doubles in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.
^ 20g yudane dough is prepared by combining 10g of bread flour with 10g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, cool down and refrigerate before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.
Directions:
1. Knead the dough following your preferred method.
For my method, you can refer to my recipe Yudane Milk Bread.
2. After kneading the dough to window pane, shape the dough into a ball, and keep in a plastic bag coated with a little cooking oil. Keep in a second plastic bag before keeping the dough in the fridge overnight.
3. In the next day, remove the outer plastic bag, invert the dough, and let the dough thaw at room temperature for about 50 minutes.
5. Turn the dough onto a floured worktop, deflate, and divide into 3 portions.
Shape into 3 balls, cover with a plastic sheet or towel, and rest for 15 minutes.
6. Roll flat a dough, fold in the two wings towards the centre and overlapping each other.
Roll even the dough with a rolling pin, and roll up like a Swiss roll.
7. Place the rolled dough into the prepared bread pans. Spray some water over, and let them proof in a cold oven for about 60 minutes, or till double in volume.
About 5 minutes before baking, brush a thin coat of glazing over the top.
10. Remove the bread from the hot pan after leaving the oven, and
rest over a wire rack to cool.
10. After the bread has cooled down, cut and enjoy π
9. Bake at 180℃ for 12 minutes, reduce to 170℃ for 6 minutes, turn off the oven and let the bread bake for another 2~3 minutes, or till the top is golden brown.
