How to make Japanese-style fragrant condensed milk bread

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

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  2. Seal the dough in an enlarged bowl and ferment at room temperature until it is 2.5 times larger.

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  3.Use a scraper to remove the dough from the bottom of the bowl (do not tear the dough directly) Beat out air bubbles and let rest for 15 minutes

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  4.Use a rolling pin to roll into a rectangle and scrape it with a scraper The board is divided into four strips.

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

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  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 for about 40 minutes at around 30 degrees) until it doubles in size.Then spread the remaining condensed milk sauce all over the surface.Sprinkle with dried cranberries

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  7. Preheat the oven to 185 degrees.Bake for about 20 minutes.Please adjust the time according to your own oven.Immediately after coming out of the oven, unmold and cool.When eating, sift a little icing sugar over the surface for decoration.