日式榛果练奶面包 (Japanese Hazelnut Condensed Milk Bread )

 想念日式炼奶面包。。。。
I missed the Japanese Condensed Milk Bread......

把最后的30克榛果粉一块丢进面包机，
数个小时后，厨房就传出香喷喷的榛果面包。 
......and since I still had 30g of ground hazelnut left, I decided to throw together this delicious Japanese Hazelnut Condensed Milk Bread.

虽然加了榛果粉，面包体依然松软滴。。。
Despite the addition of ground almonds, the bread was still soft and fluffy.

加了多多的干果，因为喜欢嚼劲感，

喜欢干果香。。。。
I really like the  crunchiness and flavorful of the bread by scattering more dried fruit on the top......

日式榛果炼奶面包

食谱参考 ：这里

面包材料：
170克高筋面粉
30克榛果粉
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：
20克练奶
20克奶油（室溫)

裝飾：
适量榛果，南瓜籽，葡萄干，杏果干，糖粉少许

 做法：
1. 所有面包材料混合，（除奶油外） 搅拌至成面团，才放入融解的牛油和部分干果，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8分满戚风模子。

7. 表面涂上全蛋液和剩余的炼奶酱， 再撒上干果

8. 放入预热烤箱以175度烘烤25分钟即可。待冷却脱模，撒上糖粉。

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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适量榛果，南瓜籽，葡萄干，杏果干

Some hazelnut, pumpkin seed, dried apricot, raisin

Japanese Hazelnut Condensed Milk Bread 
Recipe adapted from : Here

Ingredients:
170g high protein flour or bread flour
30g ground hazelnut
25g condensed milk
120g milk
20g caster sugar
3g instant yeast
3g salt
20g salted butter, softened at room temperature 
 
Filling:
20g condensed milk
20g salted butter, softened at room temperature
  
Topping:
Some hazelnut, pumpkin seed, dried apricot, raisin, icing sugar
 
Method
1. Mix all ingredients except the butter until they form a shiny dough.
2. Add in the butter and some topping ingredients 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 the dough is stacked up.
6. Cut the stacked dough into 8 equal portions.
7. Arrange the dough into a greased chiffon tube pan . 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 the surface with egg wash and scatter the remaining topping on top.
9. Bake in a preheated oven at 175°C for 25 minutes. Scatter some icing sugar on top once cooled.

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