The Art of Ultimate Sweet Condensed Milk Bread with Asian Bakery Technique

Tangzhong Preparation Mastery

Master the technique of creating perfect flour roux for ultra-soft bread texture.

Dough Development Excellence

Learn the skill of proper kneading and gluten development for optimal bread structure.

Fermentation Control Perfection

Perfect the method of managing rise times and temperatures for best flavor development.

Shaping Technique Mastery

Master the art of shaping dough for even texture and beautiful loaf appearance.

Baking Precision Strategy

Learn optimal baking techniques for golden crust while maintaining soft interior.

Asian Bread Mastery Secrets for Perfect Condensed Milk Bread Softness

Tangzhong Technique: This flour roux creates the signature soft, pillowy texture that stays fresh longer.

Kneading Patience: Proper gluten development is crucial for the characteristic pull-apart texture.

Temperature Control: Keep ingredients at proper temperatures for optimal yeast activity and texture.

Rise Timing: Don't rush the rising process - proper fermentation develops flavor and texture.

Egg Wash Application: Brush gently to avoid deflating the risen dough before baking.

Storage Method: Store in airtight container to maintain the incredibly soft texture for days.

Ultra-Soft Sweet Condensed Milk Bread with Golden Crust and Pillowy Texture

Name: Ultra-Soft Sweet Condensed Milk Bread with Golden Crust and Pillowy Texture
Prep time: 30 min
Cook time: 35 min
Total time: 4 h 5 min
Yield: 1 loaf (12 slices)
Cuisine: Asian
Ingredients: For the Bread Dough:; 3 1/2 cups bread flour; 1/4 cup granulated sugar; 2 1/4 teaspoons active dry yeast; 1 teaspoon salt; 1/2 teaspoon vanilla extract; For the Condensed Milk Base:; 3/4 cup sweetened condensed milk; 1/2 cup whole milk, warmed; 1/4 cup heavy cream; 2 large eggs; 1 egg yolk; For the Butter Component:; 6 tablespoons unsalted butter, softened; 2 tablespoons butter for greasing; 1 tablespoon melted butter for brushing; For the Tangzhong (Flour Roux):; 3 tablespoons bread flour; 1/2 cup whole milk; 1/4 cup water; For the Sweet Glaze:; 2 tablespoons sweetened condensed milk; 1 tablespoon melted butter; 1 teaspoon vanilla extract; For the Egg Wash:; 1 large egg; 2 tablespoons heavy cream; 1 teaspoon sugar; For the Flavor Enhancers:; 1/2 teaspoon almond extract

The ultimate sweet condensed milk bread featuring incredibly soft, pillowy texture with a beautiful golden crust and rich, creamy sweetness throughout. This gourmet Asian-inspired bread masterpiece combines the luxurious richness of sweetened condensed milk with traditional bread-making techniques, creating an unforgettable bakery experience that elevates the classic milk bread to extraordinary heights perfect for breakfast, afternoon tea, or any time you crave the perfect balance of sweetness and comforting bread texture with that signature pull-apart softness.

Prep Time

30 Minutes

Cook Time

35 Minutes

Total Time

4H5 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Bread Dough:

3 1/2 cups bread flour

1/4 cup granulated sugar

2 1/4 teaspoons active dry yeast

1 teaspoon salt

1/2 teaspoon vanilla extract

For the Condensed Milk Base:

3/4 cup sweetened condensed milk

1/2 cup whole milk, warmed

1/4 cup heavy cream

2 large eggs

1 egg yolk

For the Butter Component:

6 tablespoons unsalted butter, softened

2 tablespoons butter for greasing

1 tablespoon melted butter for brushing

For the Tangzhong (Flour Roux):

3 tablespoons bread flour

1/2 cup whole milk

1/4 cup water

For the Sweet Glaze:

2 tablespoons sweetened condensed milk

1 tablespoon melted butter

1 teaspoon vanilla extract

For the Egg Wash:

1 large egg

2 tablespoons heavy cream

1 teaspoon sugar

For the Flavor Enhancers:

1/2 teaspoon almond extract

1 tablespoon honey

Pinch of sea salt

For the Enrichment:

2 tablespoons powdered milk

1 tablespoon corn starch

For Special Equipment:

9x5 inch loaf pan

Stand mixer with dough hook

Kitchen scale

Clean kitchen towels

Pastry brush

Instructions

Begin by making tangzhong: whisk flour, milk, and water in small saucepan until smooth.

Cook tangzhong mixture over medium heat, stirring constantly, until thickened to paste consistency.

Transfer tangzhong to bowl, cover with plastic wrap touching surface to prevent skin forming.

Cool tangzhong completely to room temperature before using in bread dough.

Warm milk to 110°F and dissolve yeast with pinch of sugar, let foam for 5 minutes.

In stand mixer bowl, combine bread flour, remaining sugar, salt, and powdered milk.

Create well in center and add cooled tangzhong, yeast mixture, and condensed milk.

Add eggs, egg yolk, vanilla extract, and almond extract to flour mixture.

Mix on low speed with dough hook until shaggy dough forms, about 2 minutes.

Increase speed to medium-low and knead for 8-10 minutes until smooth and elastic.

Gradually add softened butter, one tablespoon at a time, kneading until fully incorporated.

Continue kneading for 5-7 minutes more until dough is silky, smooth, and passes windowpane test.

Place dough in greased bowl, cover with damp towel, let rise in warm place 1.5-2 hours.

Dough should double in size and spring back slowly when gently poked with finger.

Punch down risen dough gently and turn out onto lightly floured work surface.

Divide dough into 3 equal portions and shape each into smooth ball, rest 15 minutes.

Roll each ball into rectangle, then roll up tightly like jelly roll, pinching seams closed.

Place shaped dough pieces seam-side down in greased 9x5 inch loaf pan side by side.

Cover with damp towel and let rise for 1-1.5 hours until dough crowns above pan rim.

Preheat oven to 350°F during final 30 minutes of second rise time.

Gently brush top of risen dough with egg wash mixture for beautiful golden crust.

Bake for 32-38 minutes until top is golden brown and internal temperature reaches 190°F.

Remove from oven and immediately brush top with condensed milk glaze while hot.

Cool in pan for 10 minutes before turning out onto wire rack to cool completely.

Slice with sharp serrated knife using gentle sawing motion for clean, even slices.

Ultra-Soft Sweet Condensed Milk Bread with Golden Crust and Pillowy Texture

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Sweet Condensed Milk Bread with Asian Bakery Technique

Ultra-Soft Sweet Condensed Milk Bread with Golden Crust and Pillowy Texture

Ingredients

Instructions