#aca烤明星大赛#afraid of Getting Fat? Try The Condensed Milk Bun

Name: #aca烤明星大赛#afraid of Getting Fat? Try The Condensed Milk Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 187g High fan; 112g water; 2g yeast; 33g milk; 27g Egg liquid; 4g salt; 27g Sugar; 40g condensed milk; 21g butter

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

This is a very healthy and delicious bread. It uses condensed milk as a liquid. It contains enough calcium and is very nutritious. It does not contain butter, so beauties who are afraid of getting fat can taste it with confidence.
This type of bread uses medium-fermented bread. The bread made by this formula has a good taste and beautiful brushing. It is very soft on the second day and it is worth trying. "

Ingredients

187g High Fan
112g Water
2g Yeast
33g Milk
27g Egg Liquid
4g Salt
27g Sugar
40g Condensed Milk
21g Butter

#aca烤明星大赛#afraid of Getting Fat? Try The Condensed Milk Bun

1. Put the materials of the middle kind of dough into the bread bucket, knead the dough and put it in the refrigerator to ferment for 17 hours

#aca烤明星大赛#afraid of Getting Fat? Try The Condensed Milk Bun recipe

2. Shred the fermented medium-type dough, put it into the bread bucket, put other materials into the bread bucket, set the fermentation button, and the dough will ferment after one and a half hours.

3. Take out the fermented dough, divide it into 6 portions, knead it into a round, roll it into pieces, and then reunite a little

4. Put the finished dough into the baking tray, and put the baking tray in a warm place to ferment

5. After the dough is 8 minutes full, brush with a thin layer of egg liquid

6. Put the bread dough in the oven and bake at 170 degrees for 20 minutes

7. Bring out of the oven, let it cool slightly, and put it in a fresh-keeping bag

Tips:
1. In many recipes, it is said that the fermentation time is 17 hours. In fact, I don't think the time needs to be very precise. I usually spend one night, and the effect is good.
2. The second recipe was stole the teacher from my friend Bao Baobao. Butter was added to the original recipe. During the production process, I felt that the dough was too soft, so I decided to remove the butter without adding butter. The texture is also soft and fluffy.