In Japan, French style rolls filled with milky cream are very popular, and most of the major bakeries in Japan have their own signature “Milk France” (That’s what we call it. Pretty straightforward naming I think…). I used to try “Milk France” from all sorts of bakeries (including the “not-so-good” convenience store ones) and discuss with my mum and sister which one is the best.
So, this is my attempt on sourdough “Milk France”, enjoy!
Sourdough Milk Bread
Very strong flour 200g
Plain flour 50g
Condensed milk 100g
For the sourdough milk bread, I used condensed milk to make the bread extra milky and soft. I put no sugar in the dough but the condensed milk was good enough to give the rolls a mild sweetness.
After you’ve baked the bread, it’s time to make the milky cream. As the name suggests, it’s very milky.
Condensed milk 80g
Icing sugar 50g
Make sure the rolls are cooled down before putting the cream in, or the cream will melt. I put generous amount of cream. It was like 50/50 with bread and cream. This is why I like making my own bread and cake. “I” get to decide how much fillings and cream goes in…
I had some blueberry butter cream left in the fridge so I filled some of the rolls with it. Andy said, “they look like ham and egg sandwiches” when he saw the milky ones and blueberry ones together… Well, do you agree?