BFF sent me a recipe on this pull apart milk bread that is baked in a chiffon cake tin and uses condensed milk, so it has a subtle sweetness. My dad would like it, so I baked some. It turned out soft and subtly sweet. It’s a good loaf. The recipe is in Chinese, so here’s the translation in English.
(makes a 7 inch chiffon tin loaf)
- 200g bread flour
- 120g milk
- 20g caster sugar
- 25g condensed milk melted with 20g butter
- 20g condensed milk
- 20g butter at room temperature
- 3g dry yeast with 2 tsp milk
- 1 tsp salt
- Combine flour, milk and caster sugar and knead with the heel of your palms to form a smooth dough.
- Leave to rest for about 20 minutes.
- Mix dry yeast with milk and add to the dough and knead to mix in, then add the salt and knead to combine.
- Add the butter and knead until the dough does not stick to the work surface.
- Leave to proof till double in size.
- Prepare the 25g condensed milk with the 20g of butter and set aside.
- After the dough is proofed, knock out the air using the knuckles of your hands.
- Roll the dough into a rough rectangle and brush on the condensed milk melted with butter in step 6.
- Roll into a swiss roll and cut into about 6 pieces.
- Line the dough around the chiffon tin, brush with remaining condensed milk, butter melt, cover with cling wrap and leave to proof till double in size. This will take about 45 min.
- Preheat oven at 180 degrees C.
- Bake in preheated oven for about 20 minutes.
- When browned, take out of the oven and brush the remaining condensed milk, butter melt over the top of the bread and leave to cool completely.
- Bon Appetito!
I won’t make this a common bake, but I’ll definitely bake this once in a while for a subtle sweet and soft bread that it is.