Condensed Milk Bread (Tangzhong Method)

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Condensed Milk Bread (Tangzhong Method)

Prepare all the ingredients needed.

Make the tangzhong dough by adding water, flour, and yeast to the bread machine and kneading the dough until smooth.

Shape the dough into a smooth ball, place it in a container, and let it ferment in the refrigerator.

Ferment in the refrigerator for 14-17 hours until the dough doubles to triple in size, then end the fermentation.

Take out the tangzhong dough and tear it into small pieces.

Add all the ingredients for the main dough except for the butter to the bread machine and knead until smooth.

When the dough has a QQ elasticity, add the butter and continue kneading for five minutes.

Knead until a large, thin film can be pulled out, then proceed with the second fermentation!

Let it ferment for double its size, poke with a floured finger without shrinking or bouncing back, then it’s ready.

Take out the fermented dough, press out the air, divide it into eight equal parts (about 65g each), roll into balls, cover with plastic wrap, and let it rest for 15 minutes.

Take one piece of dough and roll it into an oval shape.

Flip it over, press the bottom edge thin, and roll it up from top to bottom.

Place it in a flower-shaped mold, cover with plastic wrap, and let it ferment for the final time.

Let it ferment until double in size, brush the surface with egg wash, and sprinkle with sliced almonds.

Preheat the oven to 180 degrees Celsius, bake on the middle rack for 25 minutes until golden brown.

Let it cool slightly after baking, then remove from the mold and cool completely on a wire rack.

Finished product.

Finished product.

Finished product.