Saturday, November 15, 2014

Japanese milk bread with blueberry sauce filling

Condensed milk is a preferred sweetener when it comes to coffee or tea in some parts of Asia . This very thick and sweet product commonly packaged in tubes and tins ; it is also often used in making cakes , candies and other desserts . When I was young , I used to sweeten my cup of Milo or Ovaltine with it . I remember my Mother making Yema balls , a soft and gooey custard candy made from condensed milk and let us sell those at school . Yeah , I didn't know about Child Services at that time  lol 

This Japanese bread is popular among blogging friends and I first saw it at Sonia's blog . I called my tweaked version milk bread as there's not much condensed milk in this recipe . Condensed milk is the original filling but I have some leftover blueberry sauce from the cheesecake that I've made nearly 2 weeks ago . You can use any sweet filling like jam , peanut butter , Nutella , caramel to name a few . There's not much filling inside each " rose " of this tweaked Japanese bread , initially , I've added some whole blueberries in each layers but it kept popping out so I discarded the idea . I should have crushed the berries meh !    

I was aiming for a 3-inch high bread just like Sonia's but using some wholewheat flour and the lower temperature that day , 19°C , means more time for the second rise . I just let it rise for an hour since I had to go out . Mine came out not so tall , about 2 1/4-inch .

This bread is very easy to make but weighing 35 pieces of dough at 15 each grams each was a bit time-consuming . But it's very satisfying once you've finished doing it . Some of the roses though look weird since the small piece of dough that I put before rolling it weighs 15 grams , it should be smaller and 5 grams is just about right .  
According to my taste tester , my bread has no taste , the blueberry filling that I've made is bland , I admit . As I was typing this post , I told myself that I should have added more sugar to that effin' sauce ! Actually , I like it just fine or maybe because I'm the one who made it ha !  Oh well , you can't please everyone ! 

Recipe adapted from Sonia of Nasi Lemak Lover 

250 grams bread flour
50 grams wholewheat flour
30 grams full cream condensed milk 
30 grams caster sugar
1 teaspoon instant yeast 
170 grams Hokkaido ( or any full cream ) milk , warm 
*** 5 teaspoons warm water , this should be added bit by bit if the dough is a bit dry
25 grams salted butter , cut into small cubes , softened 

Filling : Blueberry sauce

Glaze : 5 grams melted butter mixed with 5 grams condensed milk 

* In a mixing bowl , combine the first 5 ingredients , whisk until well combined . Make a well in the center of the flour mixture then pour in the milk , mix until it forms a shaggy dough . Tip dough onto the work surface and knead for a minute then add in the butter and knead . If you feel that the dough is a bit dry *** add water . Knead until dough is smooth and elastic , about 13 minutes . Transfer into a lightly oiled mixing bowl and cover with plastic wrap . Let rise for an hour or so until doubled in size . 

* Weigh dough , 35 pieces of 15 grams  and 7 pieces of 5 grams ( depending on how much is your final dough , just adjust the amount ) , form into a small balls , cover and let rest for 10 minutes . 

* Lightly greased an 8-inch loose-bottom pan and line the bottom with a parchment paper . Set aside

Check out the step-by-step photo on how to shape this bread here 

*  Roll out 5 pieces of 15 grams dough , about 3 to 3 1/4-inch in diameter , brush each with blueberry sauce . Layer the rolled pieces , overlapping each , place a chopstick in the middle and gently press down over the layered circles of  dough to secure it . Form one 5 grams of dough into a log , smaller on both ends . Place the log at the end of the layered dough facing you . Roll up the pieces starting from the bottom and gently seal the ends . Cut into 2 and  place the dough , cut side down into the prepared pan . Repeat with the remaining dough . Brush top with the glaze . 

* Let rest in the warm place until doubled in size . 

* Meanwhile , preheat oven to 180°C . Bake for 20 to 25 minutes or until golden brown . Inner temperature of the bread should be between 185°F to 190°F , if using a thermometer .