Xiangnong condensed milk bread(xiang nong lian ru mian bao )

Xiangnong condensed milk bread

Introduction:

"People in Hong Kong are crazy about condensed milk: in the morning, they can pour a large bar of condensed milk into the cereal. At noon, they will spread a thick layer of condensed milk on the bread. Even in the evening, they will pour a spoonful of condensed milk on the bread. Basically, condensed milk is used as sugar and honey. The texture of condensed milk bread is soft, the almond is crisp, soft and delicate, and the milk aroma is full. It's worth aftertaste! "

Production steps:

Step 1: put the medium dough into the toaster, set a mixing procedure, and ferment to twice the size

Step 2: tear the medium dough into small pieces and put other main dough materials except butter into the bread barrel to set a mixing procedure

Step 3: add butter after one procedure, and then select a flour mixing procedure,

Step 4: melt and soften the chocolate in the coating material, and mix the butter and condensed milk together to form a paste of condensed milk sauce.

Step 5: take out the dough and exhaust

Step 6: roll it into strips and spread it with condensed milk sauce

Step 7: roll up half cut and put it into the mold

Step 8: press the middle of each bread with your index finger, continue to ferment in the oven until twice the size, and then take it out,

Step 9: coat the surface with condensed milk sauce and sprinkle with almond slices. Preheat the oven 180 degrees. 15 minutes.

Materials required:

High gluten flour: 60g

Sugar: 30g

Milk: 90g

Yeast: 3 G

Salt: 2G

Condensed milk: 45g

Butter: 20g

White chocolate: 10g

Almonds: moderate

Note: with the index finger in the middle of each Bread Press, continue to put into the oven fermentation to twice the size, take out, I press a little light

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xiang Nong Lian Ru Mian Bao