ingredients (450g loaf pan)

270g bread flour
55g egg
30g monk fruit sweetener/caster sugar
30g condensed milk
35g whipping cream
85g milk
25g dry milk powder
3g instant dry yeast
3g sea salt
20g butter, softened


面包粉 270克
蛋液 55克
罗汉果糖精/细砂糖 30克
炼奶 30克
淡奶油 35克
牛奶 85克
奶粉 25克
即溶干酵母 3克
海盐 3克
黄油 20克、软化


mix all ingredients (except butter) together and knead till you can achieve a thick pane stage
add in butter and knead till you achieve window pane stage

divide dough into 3 equal portions
分割成 3等份

roll dough out to a length of 40cm
取一份面团擀成 40厘米长的面片

swiss roll top down and seal seams well
repeat the same for the other 2 portions

(without resting dough) roll dough out into a length of 50cm
面团无需静置、再次擀开成长 50厘米的面片

swiss roll top down and seal seams

place into lightly greased baking pan and allow to proof

proof dough till it is 3cm from top of pan
cover with lid
bake in second lowest rack of 180 degrees C oven preheated oven for 40-45 mins
送入预热至 180摄氏度倒数第二层烤箱烤 40-45分钟即可




(8) Comments

  • JEAN (October 1, 2019)

    Does this stay soft after day 1 or 2?

    • Victoria (October 1, 2019)

      It did for me and it should, PROVIDED the bread is stored properly

  • JC (October 2, 2019)

    I made this today and oh boy I’m in love! Thank you for the detailed instructions on how to Swiss roll the dough. I’m no expert but i think that made a huge difference in terms of texture.

    • Victoria (October 2, 2019)

      I’m Glad you love it as much as we do 🙂 thanks for your very nice compliment

  • Nellie (October 2, 2019)

    Thanks for the detailed recipe. I am making the bread now but it took me a long time to get the bread properly proof. Hope that it will turn out well.

  • Rachel (October 8, 2019)

    Can i omit whipped cream?

    • Victoria (October 11, 2019)

      Preferably not as it does affect texture

  • Cheong Sau Lai (October 11, 2019)

    oh gosh this looks sooo good!

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Victoria Bakes – Baking into the Ether