Bamboo Charcoal Japanese Condensed Milk Bread

This is the first time I am baking such a "orh lu lu" bread. Before I bake this, I was thinking whether my family will like this type of black colour bread or not. Indeed the end product was very satisfying. Actually I prefer this charcoal to the green tea one which I baked recently. Am using the same recipe for the Japanese Condensed Milk Bread and this bread is really soft and fluffy. Even the 2nd day still taste perfect. I would like to try out different flavours using this recipe when I do have the time or else my list of bakes will gets longer.

Bamboo Charcoal Japanese Condensed Milk Bread

Recipe Source: winnie

Ingredients for bread: 

190g bread flour
10g Bamboo Charcoal Powder
15g condensed milk
120g milk
20g sugar
3g dry instant yeast
3g salt
20g butter

Condense Milk Sauce
20g condensed milk
20g butter

Egg Wash
1 egg (lightly beaten)

Toppings:
White Sesame Seeds


Method:

- Mix all ingredients for bread in the mixing bowl (except butter)
- Knead the dough for about 10 minutes , add butter and knead till smooth.
- Cover the dough till proof until double in size.
- Punch out the air in the dough.
- Flatten the dough to a rectangle size.
- Apply a layer of sauce on the flatten dough.
- Cut into four strips.
- Stack up the dough and cut into eight potion.
- Place the dough, straight side up in the lightly grease chiffon pan. 
- Let it proof to cover the whole chiffon pan.
- Brush the top of the dough with egg wash, sprinkle some white sesame seeds.
- Bake at 170 degrees for 25 mins.