RECIPE OF CONDENSED MILK PUMPKIN LOAF (TANG ZHONG METHOD) - CUBE BREAD

 

Tang Zhong: 

Bread Flour 10 gram

Water 50 gram

Main Dough:

Bread Flour 110 gram

Glutinous Flour 15 gram

Sugar 15 gram

Salt 2 gram

Pumpkin Puree 27 gram

Condensed Milk 35 gram

Butter 15 gram

Dry Yeast 1 teaspoon

Method:

I have to keep this recipe, as it really yield very soft loaf!

I am using bread maker for my dough. Hence, is kind of straight forward, just place all the liquid item at the bottom of the pan, the rest just place above the liquid, press dough mode, and let the bread maker do the job.

You may want to make the dough 1 day in advanced and place in the fridge, then you can straight take the dough out from the fridge and shape the next day.

Baked @ 185 C for 37 minutes.

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