Saw @mijanng beautiful elephant ear bread post and I’ve been wanting to bake one 😬 finally tried it out!

Adapted from @moucup condensed milk bread recipe. Replaced some bread flour with whole-wheat flour and also increased the amount of soymilk.

Ingredients:

306g bread flour

50g whole-wheat flour @foodsterr.sg

200ml unsweetened soy milk @kikkoman_tounyu

115g @naturescharm oat condensed milk

6g instant yeast (I used @angelyeast_asia – Gold, sugar tolerant type)

3g sea salt

32g @plantbasednuttelexsg butter

Extra melted butter (20g) for dipping/brushing.

Steps:

1. In a big mixing bowl, combine oat condensed milk with soy milk. Add instant yeast and mix well.
2. Add bread flour and whole-wheat flour. Knead with hook attachment till getting a shaggy dough. Add butter and salt and knead till smooth and windowpane stage.
3. Proof for 30mins.
4. Divide dough into 15 pieces x 46g (total dough weigh about 696g). Round up and bench rest for 10 mins.
5. Starting from first dough ball, flatten with rolling pin to about 10cm diameter. Dip/brush melted butter on both sides of the flatten dough and arrange into 24cm (mine: 23cm) round baking pan. Repeat for the rest of the dough, arranging in a way that the dough slices half stacking on the previous slice. Note: grease the baking pan or lined it with baking paper.
6. Let proof for 30min-1 hour.
7. Bake at preheated oven 175 deg celcius for 25 mins or until cooked. Tent with aluminum foil after 15 min if the top has brown.
8. Brush more butter on top after baking. Let cool on rack.