日式绿茶炼奶面包 (Japanese Green Tea Condensed Milk Bread)

 看到Sonia家的高挑日式炼奶面包，喜欢；

看到Cecelia家的绿茶口味炼奶面包，好奇。

前几天一位好姐妹，给我送来这高挑戚风模子，

于是水到沟成的完成了这别具一色的面包。
I really like Sonia's Japanese Condensed Milk Bread, while Cecelia's Green Tea Condensed Milk Bread got my curiosity aroused. Coincedentally, one of my sisters gifted me a tall chiffon mould some days back. Put these three together, and voila! A Japanese Green Tea Condensed Milk Bread is born!

 向来绿茶和蜜汁红豆是好朋友，

所以把原本的葡萄干和蔓越莓弃之，换上甜滋滋的红豆 ，

有感和风味浓郁多了。 
Green tea and kidney beans have always been the perfect match, so I replaced the dried raisins and cranberries with these sweet kidney beans. Don't you agree that this just made the bread more Japanese?

日式绿茶炼奶面包

面包材料：
190克高筋面粉
10克绿茶粉
25克炼奶
120克鲜奶
20克细糖
3克干酵母
3克盐
20克无盐奶油 (室溫)

炼奶酱：
25克练奶
25克奶油（室溫)

裝飾：
杏仁碎粒，蜜汁红豆， 粗糖各少许

 做法：
1. 所有面包材料混合，（除奶油外） 搅拌至成面团，才放入融解的牛油，继续搅拌，至可擴展至薄膜。 （先放先放湿的材料，再放干的材料）

2. 等待面团第一次发酵完畢，至发酵双倍大， 用手按压面团， 挤出空氣。

3.以面杆棍将面团杆成长方形，大约长12吋，闊8寸即可。

4. 再将面团切成4条长状，每條涂上练奶酱。

5. 然后， 将每4条面团叠在一起， 平均分切成8等份。

6. 放入预先涂上奶油的戚风模子里， 将分切好的面团块垂直放入，间中加入蜜汁红豆粒 ，以保鮮紙或湿布盖好，等待作第二次發酵至面团擴满戚风模子。

7. 表面涂上全蛋液和剩余的炼奶酱， 再撒上杏仁碎粒， 蜜汁红豆粒， 粗糖即可。

8. 放入预热烤箱以175度烘烤25分钟即可。

日式炼奶面包 食谱参考 : 厨苑食谱 面包材料： 200克高筋面粉 25克炼奶 120克鲜奶 10克细糖 3克干酵母 3克盐 20克无盐奶油 (室溫) 炼奶酱： 25克练奶 25克奶油（室溫) 裝飾： 杏仁碎粒， 蓝莓干， 蔓越莓干， 粗糖各少许 做法： 1. 所有面包材料混合，（除奶油外） 搅拌至成面团，才放入融解的牛油，继续搅拌，至可擴展至薄膜。 （先放先放湿的材料，再放干的材料） 2. 等待面团第一次发酵完畢，至发酵双倍大， 用手按压面团， 挤出空氣。 3.以面杆棍将面团杆成长方形，大约长12吋，闊8寸即可。 4. 再将面团切成4条长状，每條涂上练奶酱。 5. 然后， 将每4条面团叠在一起， 平均分切成8等份。 6. 放入预先涂上奶油的戚风模子里， 将分切好的面团块垂直放入， 以保鮮紙或湿布盖好，等待作第二次發酵至面团擴满戚风模子。 7. 表面涂上全蛋液和剩余的炼奶酱， 再撒上自个杏仁碎粒， 蓝莓干， 蔓越莓干， 粗糖或巧克力豆即可。 8. 放入预热烤箱以165度烘烤25分钟即可。

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日式炼奶面包 食谱参考 : 厨苑食谱 面包材料： 200克高筋面粉 25克炼奶 120克鲜奶 10克细糖 3克干酵母 3克盐 20克无盐奶油 (室溫) 炼奶酱： 25克练奶 25克奶油（室溫) 裝飾： 杏仁碎粒， 蓝莓干， 蔓越莓干， 粗糖各少许 做法： 1. 所有面包材料混合，（除奶油外） 搅拌至成面团，才放入融解的牛油，继续搅拌，至可擴展至薄膜。 （先放先放湿的材料，再放干的材料） 2. 等待面团第一次发酵完畢，至发酵双倍大， 用手按压面团， 挤出空氣。 3.以面杆棍将面团杆成长方形，大约长12吋，闊8寸即可。 4. 再将面团切成4条长状，每條涂上练奶酱。 5. 然后， 将每4条面团叠在一起， 平均分切成8等份。 6. 放入预先涂上奶油的戚风模子里， 将分切好的面团块垂直放入， 以保鮮紙或湿布盖好，等待作第二次發酵至面团擴满戚风模子。 7. 表面涂上全蛋液和剩余的炼奶酱， 再撒上自个杏仁碎粒， 蓝莓干， 蔓越莓干， 粗糖或巧克力豆即可。 8. 放入预热烤箱以165度烘烤25分钟即可。 Japanese Condensed Milk Bread Recipe adapted from 厨苑食谱 Ingredients: 200g high protein flour or bread flour 25g condensed milk 120g milk 10g caster sugar 3g instant yeast 3g salt 20g salted butter, softened at room temperature Filling: 25g condensed milk 25g salted butter, softened at room temperature Topping: Almond flakes, dried fruits of your choice Icing sugar Method 1. Mix all ingredients except the butter until they form a shiny dough. 2. Add in the butter and knead until it is pliable. Keep aside to rest till it doubles in size. 1. Mix all ingredients except the butter until they form a shiny dough. 2. Add in the butter and knead until it is pliable, then store in a warm place to rest. 3. Punch-down the dough, divide the dough into balls of 50g each, leave to rest for 15 minutes. Make Money at : http://bit.ly/best_tips 3. Mix the filling ingredients well. Set aside. 4. Roll the dough into a 8”x12” rectangular shape. Slice into four equal strips, longitudinally. 5. Brush the filling on top of a strip dough and stack another dough on top, brush the filling on the dough and repeat till all stack up. 6. Cut the stacked dough into 8 equal portions. 7. Arrange the dough into a greased chiffon tube pan and keep it in a warm place to rise till double in size. 8. Brush on egg wash and sprinkle almond flakes or your choice of dried fruits or both. 9. Bake in a preheated oven at 165°C for 25 minutes. 10. Remove bread from the chiffon pan once cooled and sprinkle with icing sugar.

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日式炼奶面包 食谱参考 : 厨苑食谱 面包材料： 200克高筋面粉 25克炼奶 120克鲜奶 10克细糖 3克干酵母 3克盐 20克无盐奶油 (室溫) 炼奶酱： 25克练奶 25克奶油（室溫) 裝飾： 杏仁碎粒， 蓝莓干， 蔓越莓干， 粗糖各少许 做法： 1. 所有面包材料混合，（除奶油外） 搅拌至成面团，才放入融解的牛油，继续搅拌，至可擴展至薄膜。 （先放先放湿的材料，再放干的材料） 2. 等待面团第一次发酵完畢，至发酵双倍大， 用手按压面团， 挤出空氣。 3.以面杆棍将面团杆成长方形，大约长12吋，闊8寸即可。 4. 再将面团切成4条长状，每條涂上练奶酱。 5. 然后， 将每4条面团叠在一起， 平均分切成8等份。 6. 放入预先涂上奶油的戚风模子里， 将分切好的面团块垂直放入， 以保鮮紙或湿布盖好，等待作第二次發酵至面团擴满戚风模子。 7. 表面涂上全蛋液和剩余的炼奶酱， 再撒上自个杏仁碎粒， 蓝莓干， 蔓越莓干， 粗糖或巧克力豆即可。 8. 放入预热烤箱以165度烘烤25分钟即可。 Japanese Condensed Milk Bread Recipe adapted from 厨苑食谱 Ingredients: 200g high protein flour or bread flour 25g condensed milk 120g milk 10g caster sugar 3g instant yeast 3g salt 20g salted butter, softened at room temperature Filling: 25g condensed milk 25g salted butter, softened at room temperature Topping: Almond flakes, dried fruits of your choice Icing sugar Method 1. Mix all ingredients except the butter until they form a shiny dough. 2. Add in the butter and knead until it is pliable. Keep aside to rest till it doubles in size. 1. Mix all ingredients except the butter until they form a shiny dough. 2. Add in the butter and knead until it is pliable, then store in a warm place to rest. 3. Punch-down the dough, divide the dough into balls of 50g each, leave to rest for 15 minutes. Make Money at : http://bit.ly/best_tips 3. Mix the filling ingredients well. Set aside. 4. Roll the dough into a 8”x12” rectangular shape. Slice into four equal strips, longitudinally. 5. Brush the filling on top of a strip dough and stack another dough on top, brush the filling on the dough and repeat till all stack up. 6. Cut the stacked dough into 8 equal portions. 7. Arrange the dough into a greased chiffon tube pan and keep it in a warm place to rise till double in size. 8. Brush on egg wash and sprinkle almond flakes or your choice of dried fruits or both. 9. Bake in a preheated oven at 165°C for 25 minutes. 10. Remove bread from the chiffon pan once cooled and sprinkle with icing sugar.

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Japanese Green Tea Condensed Milk Bread 

Ingredients:
190g high protein flour or bread flour
10g green tea powder
25g condensed milk
120g milk
20g caster sugar
3g instant yeast
3g salt
20g salted butter, softened at room temperature
 
Filling:
25g condensed milk
25g salted butter, softened at room temperature
 
Topping:
Some almond flakes, kidney beans(drained of syrup) and coarse sugar
 
Method
1. Mix all ingredients except the butter until they form a shiny dough.
2. Add in the butter and knead until it is pliable. Keep aside to rest till it doubles in size.

1. Mix all ingredients except the butter until they form a shiny dough. 2. Add in the butter and knead until it is pliable, then store in a warm place to rest. 3. Punch-down the dough, divide the dough into balls of 50g each, leave to rest for 15 minutes.

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3. Mix the filling ingredients well. Set aside.
4. Roll the dough into a 8”x12” rectangular shape. Slice into four equal strips, longitudinally.
5. Brush the filling on top of a strip dough and stack another dough on top, brush the filling on the dough and repeat till all stack up.
6. Cut the stacked dough into 8 equal portions.
7. Arrange the dough into a greased chiffon tube pan longitudinally and scatter the kidney beans in between. Cling film or cover the pan with a wet cloth to maintain the moisture. Keep it in a warm place to rise till double in size.
8. Brush on egg wash and sprinkle almond flakes and more kidney beans.
9. Bake in a preheated oven at 175°C for 25 minutes. 

相比原味的日式炼奶面包，这款绿茶外貌出色，口味也较特出。

品尝的当儿，不妨加一球的香草雪糕，

你会有意想不到的美味哦！
Compared to the original Japanese Condensed Milk Bread, this Green Tea version has a much more attractive color, not to mention the taste is much more mouth-watering too. Try eating this bread with a scoop of vanilla ice cream; you'll love the mixture of flavors!

I am submitting this post to Best Recipes for Everyone (November 2014 Event: My Bread Story) hosted by Fion (XuanHom's Mon Kitchen Diary).

@@@@@ Enjoy ! @@@@@