I DON'T BUY BREAD ANYMORE! PURPLE YAM MILK BREAD | CONDENSED MILK FILLING скачать в хорошем качестве

I DON'T BUY BREAD ANYMORE! PURPLE YAM MILK BREAD | CONDENSED MILK FILLING

The Softest Purple Swirl You’ll Ever See 💜 Shokupan Purple Yam Milk Bread There’s something magical about the moment you pull apart a fresh loaf of Shokupan. This Shokupan-Style Purple Yam (Ube) Milk Bread is incredibly soft, with a pillowy, vibrant purple swirl that looks like a work of art. In this video, I’m taking you through my step-by-step process of laminating dough with a homemade yam paste and using my Ankarsrum mixer to achieve that perfect, translucent windowpane stretch. Whether you’re a seasoned baker or just starting your bread journey, this recipe will bring a pop of color and comfort to your kitchen! Don't forget to: 📍 Like this video if you love purple treats! 📍 Subscribe for more Asian-inspired baking and cozy recipes. 🍞 Shokupan-Style Purple Yam Milk Bread Yield: 1 Loaf (approx. 450g-500g mold) | Temp: 170°C (338°F) | Bake Time: 30 Mins Ingredients Component Ingredients The Dough:250g Bread Flour, 130 ml Whole Milk (cold), 35g Sugar, 5g Yeast, 3g Salt, 1 Large Egg, 30g Unsalted Butter (softened)Yam Filling: 150g Steamed Purple Yam, 40g Condensed Milk (adjust for sweetness)Topping 1 Egg (for wash), Black Sesame seeds or Almond slicesStep-by-Step Instructions1. Prepare the Purple Yam SheetMash: Combine steamed yams and condensed milk until smooth. Shape: Place between two sheets of parchment paper. Fold the paper edges to create a rectangle and roll the paste to fill the corners. Freeze: Chill for 20 minutes. It must be firm but pliable (like cold butter) for lamination.2. Kneading (The Ankarsrum Method)Mix: Add all dough ingredients to the bowl. Set speed to 3–4 for 3 minutes. Develop: Increase speed to 6–8 and knead for 8 minutes. Test: Perform the Window Pane Test. If the dough tears with jagged edges, knead at speed 5–6 for 2 more minutes.Finish: Hand-slam the dough on the counter for 8-10 times for a silky finish. Form a ball and chill in the fridge for 20 minutes.3. Lamination & Shaping. The Wrap: Roll the dough into a rectangle larger than the yam sheet. Place the yam in the center, fold the dough edges over, and seal tightly. The Folds: Roll into a long rectangle, then fold like a letter (thirds). Roll out again to a width of 4.5 inches. The Cut: Slice the dough vertically into 6–8 strips, leaving the top 1 inch connected. The Roll: Turn strips so the purple layers face up. Roll tightly from top to bottom and seal the seam.4. Proofing & BakingRise: Place in a greased mold. Cover and proof until it reaches 85% of the pan's height. Decorate: Brush with egg wash and add seeds/almonds. Bake: Bake at 170°C (338°F). Pro Tip: Tent the bread with foil after 12–15 minutes to keep that purple pop bright without over-browning the crust.💡 Quick Storage Tip: Because of the high moisture content from the yams and milk, this bread stays soft for days. However, for the best "cloud-like" experience, slice and freeze immediately once cooled. A 30-second toast straight from the freezer brings the springiness back to life! Happy Baking !Hello everyone, this is Lulu. Hey, there is nothing more satisfying than a perfect bread pull. This purple yam sugar bun is a showstopper, showcasing a delightful ube filling. Learn how to make this easy bread with a soft bread texture that stays perfect for days, making it the ultimate homemade bread for your weekend baking projects. We'll start with preparing a smooth paste from cooked sweet potato and condensed milk, perfect for any bun recipe. Get vidIQ to grow your channel faster! 🚀 https://vidiq.com/LulusHomeKitchen