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1
Make the dough using the 'dough' program on your bread machine.
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2
When the dough is kneaded, take it out and cancel the program.
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3
Unplug the machine.
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4
Take the dough out and divide into 9 portions.
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5
Round off each portion, cover with a tightly wrung out moistened towel and rest for 10 minutes.
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6
Line the square pan with parchment paper.
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7
Round off each ball of dough again, line them up in the pan, and mist with water.
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8
Cover again with a tightly wrung out moistened towel and leave to rise until doubled in size (40 to 45 minutes at 35C).
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9
After the 2nd rising is done, dust the tops with joshinko using a tea strainer.
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10
Preheat the oven to 200C, then lower the temperature to 160C and bake for 20 minutes.
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11
Done.
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12
When the bread has cooled down a bit, tear the rolls with your hands.
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13
They're so soft and fluffy inside.
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14
This version is baked in a angel food cake pan.
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15
Just like Heidi's white bread rolls.
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16
To make condensed milk bread, pierce the side with a chopstick.
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17
Make a hole in the roll with the thick end of a chopstick and open it up.
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18
Push in the tip of the condensed milk tube, and squeeze in the condensed milk.
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19
(Don't put in too much!)
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20
An easy bread filled with condensed milk.
