1. All the main ingredients are poured into the cook machine in the order of liquid first and flour. Mix the dough to the expansion stage at a constant speed at 2 speeds and add 20 grams of butter softened at room temperature. Continue to knead until the dough can stretch out and the film can be placed at room temperature 28 degrees Ferment around.
2. Once the dough is fermented to twice its size, poke a hole in the middle of the dough without retracting or rebounding, indicating that the dough is completed in one shot.
3. After the fermented dough is pressed and exhausted, let it stand for 15 minutes.
4. Roll out the dough after standing.
5. A moderate amount of honey beans.
6. Divide the rolled dough into several sections with a scraper, and spread the prepared honey beans on two of the sections.
7. Fold the other two pieces on the dough covered with honey beans.
8. Divide it into equal pieces with a scraper.
9. Then put the small piece of code in the 4-inch heightening mold.
10. After the butter is softened, add the condensed milk and mix well.
11. First brush the pasted liquid on the coded dough, then let it stand aside, and wait for the dough to ferment to twice its size.
12. Let the dough rise to about 8 minutes into the mold, then brush a layer of butter condensed milk, and preheat the oven at 180 degrees for 25 minutes. After being out of the oven, shake it a few times and release it when the temperature is low. Sprinkle the garnish with powdered sugar.
13. Finished picture.
Tips:The temperature of each oven is different, please make appropriate adjustments according to the actual temperature and time of your own oven. The recipe is not big, two 4-inch heightening molds are just right. It should be noted that the water absorption of each brand of flour is different, and the amount of liquid needs to be increased or decreased according to the water absorption of the flour.
