Condensed milk buns

Overview

I also learned this condensed milk bun from a baking friend. Because I happened to find this submarine mold and opened it, I divided the originally large bread into smaller ones to make. Sure enough, the buns made according to the recipe are sweet and delicious, and they are even cuter because they are divided into mini portions. I haven’t fully grasped the new mold yet, so I haven’t calculated the materials yet. Only 7 of the original 8 small molds were used. I will study it carefully in the future and try to make the right amount.

Tags

• bread
• butter
• condensed milk
• condensed milk for sandwich and surface
• top with sliced almonds
• use butter for the sandwich and surface
• white sugar
• xinliang bakery original bread flour
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put bread flour, milk, yeast, sugar, salt and condensed milk into the bread bucket and start the "dough mixing" program

   

2. 2 When the dough is kneaded until smooth, add softened butter

   

3. 3 Continue to start the "dough kneading" program. I use a Petrus bread machine, so I use the IMIX program to knead a large, slightly transparent film

   

4. 4 The dough is rounded and placed directly in the bread barrel for basic fermentation. Since shaping is required later, it is recommended that the bread barrel be covered with a layer of damp cloth. The upper surface of the bread barrel is too dry

   

5. 5 When the dough has risen to 2.5 times, dip your fingers in dry flour and poke holes in the top of the dough. If it does not shrink or collapse, it means the dough has fermented successfully

   

6. 6 Take out the dough, place it on the counter, knead it into a ball, deflate it, and let it rest for ten minutes

   

7. 7 Now prepare the interlayer and surface coating materials. Melt 20 grams of condensed milk and 20 grams of butter over water and mix well

   

8. 8 Roll the dough into a large rectangular sheet, and use a brush to spread the butter condensed emulsion evenly on the dough sheet

   

9. 9 Divide into four equal parts

   

10. 10 Stack four pieces

    

11. 11 As shown in the picture, cut into two parts

    

12. 12 Cut top side up and arrange the two pieces side by side

    

13. 13 Divide into 8 equal parts

    

14. 14 Put the green body into a small mold, and divide the 8th amount into other green bodies. The finished product will be plumper after being made. Cover it with plastic wrap and carry out secondary fermentation

    

15. 15 When the green dough has doubled in size, apply the remaining butter condensed emulsion on the surface, sprinkle with a layer of almond slices, and start heating the oven to 180 degrees

    

16. 16 Place the baking sheet into the middle rack of the preheated oven at 180 degrees and heat up and down for about 25 minutes. If you don't like the dark color, you can color the surface of the bread and cover it with tin foil

    

17. 17 Take out of the oven and let cool on a rack. When your hands are warm, you can store it in a bag

    

18. 18 The bread is small and exquisite, very cute

    

19. 19 Layer by layer, it tastes good