EVAPORATED MILK BREAD RECIPES

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PEANUT BUTTER FUDGE WITH EVAPORATED MILK RECIPE | ALLREC…



Peanut Butter Fudge with Evaporated Milk Recipe | Allrec… image

The powdered sugar in this peanut butter fudge recipe dissolves nicely and makes this fudge smooth and creamy!

Provided by Crazy About Cooking

Categories     Peanut Butter Fudge

Total Time 1 hours 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 70 pieces

Number Of Ingredients 5

½ cup butter
1 (12 fluid ounce) can evaporated milk
1 (2 pound) package confectioners' sugar
1 (18 ounce) jar peanut butter
1 (7 ounce) jar marshmallow cream

Steps:

  • Butter a 9x13-inch pan.
  • Melt butter in a large saucepan over medium-high heat. Add evaporated milk and sugar. Bring to a rapid boil. Stir and boil for 7 minutes.
  • Remove from heat. Add peanut butter and marshmallow cream and stir until completely blended. Pour into the prepared pan and refrigerate until set, 1 to 2 hours. Cut into squares.

Nutrition Facts : Calories 120.6 calories, CarbohydrateContent 16.9 g, CholesterolContent 5.1 mg, FatContent 5.4 g, FiberContent 0.4 g, ProteinContent 2.2 g, SaturatedFatContent 1.9 g, SodiumContent 51 mg, SugarContent 15.1 g

BEST MILK BREAD RECIPE - HOW TO MAKE MILK BREAD - DELISH



Best Milk Bread Recipe - How To Make Milk Bread - Delish image

Set some time aside and make this amazingly soft, plushy milk bread. We know you'll love it—each sturdy-but-tender slice is perfect for your morning buttered toast, bread pudding, or the ultimate french toast.

Provided by June Xie

Categories     nut-free    vegetarian    brunch    パン    baking    breakfast    brunch

Total Time 4 hours 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 15

4 tbsp. water (60 ml.)
4 tbsp. whole milk (60 ml.)
4 tbsp. bread flour (32 g.)
1 (0.25-oz.) packet active dry yeast (7 g.)
1/2 c. whole milk, lukewarm (120 g.)
1/2 c. sweetened condensed milk, divided (156 g.)
2/3 c. evaporated milk (160 g.)
1 large egg, beaten
3 c. bread flour (384 g.)
1 1/4 tsp. kosher salt
4 tbsp. butter, cubed, softened (56 g.), plus more for pan
Reserved 1 tbsp. egg
1 tsp. granulated sugar
1/8 tsp. kosher salt
1/2 tsp. water

Steps:

  • Make the tangzhong: In a small saucepan over medium-low heat, whisk together water, milk, and flour until completely smooth. Whisking constantly, continue cooking mixture until thickened into a soft, springy paste, 1 to 2 minutes. Let cool to room temperature.
  • Meanwhile, in the bowl of a stand mixer, stir together 1/2 cup lukewarm whole milk, 1 tablespoon condensed milk, and yeast and let stand until foamy, about 15 minutes. 
  • Remove 1 tablespoon of egg from the beaten egg and reserve for egg wash. Add to mixer bowl the rest of the beaten egg, the cooled tangzhong, remaining 7 tablespoons condensed milk, flour, evaporated milk, and salt, and mix on low speed until a loose dough forms. 
  • Increase mixer speed to medium until a smooth dough forms, about 3 minutes. Scrape down the bowl, increase mixer speed to medium-high, and mix for 3 minutes more. Continue beating on medium-high speed and begin to add in butter gradually. Continue beating on medium-high speed until dough pulls away from sides of bowl, 12 to 15 minutes more, scraping bowl down twice more. (Be careful—you might have to hold your mixer in place to avoid it sliding off the counter!)
  • Cover bowl and let rest until almost doubled in size, 1 hour 15 minutes to 1 hour 45 minutes.
  • Punch down dough and turn out onto a lightly floured surface. Divide dough into three equal pieces. Flatten each piece of dough with your hands into a ½”-thick rectangle, then press into a letter-fold: starting with the short end, take the top ⅓ of the rectangle and fold towards the middle, then take the bottom ⅓ of the rectangle and fold towards the middle. Turn dough 90°, press dough out into a large rectangle again, and repeat the letter-fold. Finally, starting with the shorter side of the rectangle, roll each dough into a tight coil. 
  • Butter a 9"-x-5" loaf pan. Place each piece of dough seam-side down into prepared pan and let proof until slightly more than doubled in size, about 1 hour 15 minutes to 1 hour 45 minutes. 
  • Preheat oven to 375° 20 minutes before baking. In a small bowl, whisk together egg wash ingredients. Brush top of proofed loaf evenly with egg wash.
  • Bake until deeply golden brown on top and internal temperature of loaf reaches 195°, 45 to 50 minutes. (If the top of the loaf is getting too dark, cover loosely with foil after 25 minutes.)
  • Let cool in pan for 10 minutes, then turn out onto cooling rack. Let loaf cool for at least 1 hour before slicing.

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