High flour (dough) 300g Sugar (dough) 30g
Milk (dough) 198g Salt (dough) 5g
Condensed milk (dough) 23g Butter (dough) 30g
Yeast (dough) 3.6g Condensed milk (auxiliary ingredients) 30g
Butter (auxiliary material) 30g Dried cranberries (auxiliary ingredients) 60g
Almond slices (auxiliary ingredients) appropriate amount
How to make condensed milk cranberry bread Illustration of how to make Japanese condensed milk cranberry hand-shredded bread 1

Step 1

First prepare all the ingredients in the recipe Soak cranberries in water or white rum, about 20 minutes Illustration of how to make Japanese condensed milk cranberry hand-shredded bread 2

Step 2

Put the other ingredients except butter into the bread bucket and knead the dough for about 30 minutesIllustration of how to make Japanese condensed milk cranberry hand-shredded bread 3

Step 3

Then add the butter in the main ingredients and continue kneading for 20 minutes Illustration of how to make Japanese condensed milk cranberry hand-shredded bread 4

Step 4

Put the kneaded dough into a basin and let it ferment in a warm place for 1 hour Illustration of Japanese Condensed Milk Cranberry Hand-Teared Bread 5

Step 5

Fermentation takes 1 hour until about doubled in size Illustration of how to make Japanese condensed milk cranberry hand-shredded bread 6

Step 6

Take out the dough, deflate it, and place it on a kneading mat to rest for 15 minutes. Roll out flat, into a rectangular shape Illustration of Japanese Condensed Milk Cranberry Hand Bread 7

Step 7

Place the condensed milk and butter in the ingredients in the microwave for 20 seconds, and stir evenly to form a condensed milk butter sauce. Spread evenly on the dough and sprinkle with dried cranberries (Leave some of the condensed milk butter sauce and dried cranberries, and finally put them on the surface of the hand-pulled bread)Illustration of how to make Japanese condensed milk cranberry hand-shredded bread 8

Step 8

Cut the dough into even pieces with a knife Illustration of how to make Japanese condensed milk cranberry hand-shredded bread 9

Step 9

Put it vertically into the hollow mold Place the mold in the oven (unplugged), add a basin of hot water, and ferment for 1 hour. Illustration of Japanese Condensed Milk Cranberry Hand Bread 10

Step 10

After 1 hour, it can ferment until it is about doubled in size. Illustration of Japanese Condensed Milk Cranberry Hand-Teared Bread 11

Step 11

Brush the remaining condensed milk butter sauce on the dough and sprinkle with dried cranberries. It will look better if you add some sliced ​​almonds. Illustration of how to make Japanese condensed milk cranberry hand-shredded bread 12

Step 12

After preheating the oven, bake at 180 degrees for 35 minutes After baking, let cool and sprinkle with some powdered sugar for decoration Keep sealed Illustration of how to make Japanese condensed milk cranberry hand-shredded bread 13

Step 13

Write production steps Illustration of Japanese Condensed Milk Cranberry Hand-Teared Bread 14

Step 14

Write production steps Japanese Condensed Milk Cranberry Hand Bread Recipe Illustration 15

Step 15

Write production steps Condensed Milk Cranberry Bread Recipes

This is a very, very delicious hand-pulled bread. When baking, I sprinkled dried cranberries and almond slices on top. The color is very beautiful. I love this hollow mold for making bread. , it feels more evenly baked. The mold in the picture is an 8-inch hollow mold from ChefMade. The materials given below can make an 8-inch hand-teared bread. The calories of this bread will be a little higher, because it contains condensed milk and cranberries, so the taste will be a little sweeter. It is suitable to be paired with coffee, black tea, etc., so that it will not feel sweet and the taste will be much fresher. Come and make a sweet Japanese condensed milk hand-pulled bread in winter