My family wasn’t big on condensed milk like some families in Singapore were and are – a lot of condensed milk is used by drink stalls, for instance, sweetening Singapore-style milk teas and coffees and Milo. For a long time, my in-laws would add condensed milk into their coffee so I would buy that for them when they visited.
But condensed milk makes me think of when I used to go camping in Singapore, as part of the Outdoor Activities Club at my junior college. We’d slather condensed milk over bread and that was breakfast. Some years ago, in a little dingy Shanghainese-style eatery in the Bay Area, we discovered mantou (or a deep-fried bun) served with condensed milk as a dip. So sinful. So delicious! Sadly the eatery closed down after a few years. I’ve yet to see that dish in another eatery here.
Recently, I spotted this recipe from Bake for Happy Kids – Condensed Milk Bread
And I knew I had to try it.
Of course I didn’t have condensed milk – and had run out of bread flour – so a supermarket trip was needed. But anything for a good bake, right?
You can find the recipe for Condensed Milk Bread here. I followed it to the T but decided to make two loaves.
This is actually a 排包 paibao – 排 meaning line and 包 meaning bread or bun – and if you look at the original bloggers’ photos, you can definitely see the lines clearly. Mine was a bit over proofed so it lost definition.
The lines of bread are made from dividing the dough into 15 little balls, rolling them out into strips that fit into your loaf tin. It’s quite a bit of work, especially if you’re making two loaves like I was!
But it does make for some extra soft and lovely bread. It isn’t overly sweet and tastes a little bit milky from the condensed milk and the milk powder. Quite a delightful loaf of bread!
I’ve been wondering though about the 15 balls. Perhaps I will experiment the next time, and instead of 15 I’d do the usual 4 balls when I make tangzhong bread and see if that makes any difference.
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