Wednesday, 23 July 2014

Pumpkin Japanese Condensed Milk loaf

While the fever is still HOT for this Japanese Condensed Milk bread, I did some modification and turn the original recipe into Pumpkin Japanese Condensed Milk Loaf. This loaf of bread taste quite similar to the Original Recipe but by adding in pumpkin, it add in the nutrient benefits and natural orange color to it. It is served with Caramel condensed milk this morning and my family love it simply. Aren’t you tempted by this beautiful loaves too?

Pumpkin Japanese Condensed Milk Loaf
Reference recipe Here and modified by Taglicious

  • 400g bread flour
  • 140g milk
  • 120g pumpkin puree, steamed and mashed
  • 30g condensed milk ( I used Caramel condensed milk)
  • 40g caster sugar
  • 6g of instant yeast
  • 40g butter
Filling for spread
  • 10g of condensed milk
  • 10g of soften butter
***Mix them together and set aside for spreading the dough later

  • Some cranberries & Raisins
  • Some Almond flakes
Steps, follow the pictorial. Hope you will like it. Those without a Bread Maker for the kneading process, you can use mixer/hands to prepare the dough. Thanks. 

Taglicious Notes:
  • I used Australia Japanese Pumpkin. Different kind of pumpkin's water level content is different, if you feel that your dough is dry, do add a little more milk during kneading process.

Do join me at my Facebook page Taglicious