Condensed milk is a thick form milk with added sugar. Now there are several categories of condensed milk. When I was doing this video I didn’t find the one with low sugar. If not I would have used more condensed milk by reducing a bit more milk. The reason why I didn’t add a lot of condensed milk is sugar and when its heavy it gives heaviness to the buns. If you like more sweetness can add more sugar too. I still worry why I didn’t open the buns to show you how it looks like.
As I always say the kneading process should be longer to get a good quality bun.When you knead well they form gluten, which is the protein that allows bread dough to stretch and trap gas bubbles produced by yeast. It give s a good texture as well as a good uniformity.
In most Asian countries they use condensed milk for making tea. It gives a nice flavour to the tea. When ever I open a can I leave about two table spoons full to make a beautiful cup of tea. I love to sip a condensed milk tea quietly to get the real taste of tea. Recently I visited a closed by Malaysian restaurant and I saw they making condensed milk tea there. Instead of dessert I thought I will order a cup of tea. Oh god it was heavenly.
- 200ml Warm Milk
- 50g Condensed Milk
- 400g Bread Flour
- 30g Butter
- 1/2 Egg
- 15g yeast
- 35 g Sugar
- 1/2 the Egg for brushing the tops
- Add the flour, butter and salt in to a mixing bowl and mix well.
- Add sugar and yeast to the warm milk and leave to activate.
- Add egg and condensed milk and mix that with the flour.
- Add yeast little by little while kneading and mix well.
- Knead about 15 min.
- Put that to a greased bowl and leave it in a warm place to prove.
- After cut the dough to equal size portions.
- Then Make balls (Watch Video) and leave it to prove again .
- After brush the tops with the remaining eggs and bake 180c about 20-30 min.