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Chigiri Condensed Milk Bread

chigiri condensed milk bread

Ingredients

  • 355 gr high protein flour
  • 180 ml water (can use milk)
  • 115 gr skim
  • 6 g instant yeast
  • 30 gr butter
  • 3 g salt

Filling

  • Hazelnut chocolate jam, strawberry jam, biscoff jam
  • Not filled, it's also delicious

Topping

  • Almond Slice Or Anything Can

pan

  • 22 X 22 Cm Or 2 Baking Pans 17 X 17 Cm

How to make

  • 1. Mix flour, yeast mix well, add water and skm, knead until well mixed.
  • 2. Add butter and salt, knead until elastic.
  • 3. Let the dough rise until 2 times.
  • 4. Deflate, divide by 9 or 18 if you roll a small baking sheet, shape it into a ball, let it rest for 10 minutes.
  • 5. Roll it oval, roll it lengthwise, roll it thin again, then roll it (can be given a little stuffing).
  • 6. Arrange on a baking sheet, let stand until it expands 2 more times.
  • 7. Brush the top with oil (milk, or whatever), sprinkle with roasted almonds at 190°C, top and bottom fire for 15 minutes, then heat down for about 5 minutes (depending on the oven and the size of the bread).
  • 8. Remove from heat, spread with butter.

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