Condensed Milk Bread Soft And Fluffy Jane S Kitchen Youtube Cover the bowl with plastic wrap and allow the dough to rise to rise in a warm place (~75 80ºf) for 1 ½ to 2 hours, or until the dough has doubled in size. add a little bit of vegetable oil to a bowl. transfer dough to oiled bowl. form dough into a ball. cover bowl with plastic wrap and allow to rise in a warm spot. Preheat the oven to 350 degrees fahrenheit. whisk together the egg and milk to make an egg wash. brush the top of the dough with the egg wash and bake for 20 to 22 minutes. to make the glaze, stir the butter and condensed milk until well combined. let the bread cool in the pan for 5 minutes, then brush it with glaze.
Condensed Milk Bread Recipe Bake: preheat oven to 180°c 350°f (160°c fan oven). bake for between 20 25 minutes until golden brown and baked through. make the glaze: in a small bowl, combine the condensed milk and melted butter and set aside. remove from the oven: remove the baked bread from the oven. Make the tangzhong or milk water roux. proof the yeast in milk. make the dough and beat using a stand mixer. first rise – proof in a greased bowl until double in size. divide and form into dough balls and place in a baking pan. second rise – until double in size. bake in the oven until the top turns golden brown. Warm the milk to around 95 104°f 35 40°c (but not hotter) and pour this over the yeast and sugar. if using active dry yeast, let this sit for around 5 10 minutes until it becomes foamy. if using instant yeast this step can be skipped. add in the flour, salt, and condensed milk. Instructions. in a large mixing bowl, combine warm water, yeast, and sugar. let sit until foamy, 5 10 minutes. add the condensed milk and 2 cups flour. mix until thoroughly combined. stir in the salt and continuing adding flour until a soft dough begins to form.
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