1. All materials are kneaded by oil method until the film is formed, and the basic fermentation becomes 2 times larger.
2. The fermented dough is vented and divided into 5 portions, rounded and relaxed for 15 minutes.
3. Roll the dough into an oval shape.
4. Turn it over and fold the two sides in half toward the middle along the length.
5. Roll it out again into a bar.
6. Roll up from top to bottom.
7. Make the rest of the dough one by one and place it on the baking tray.
8. After the final fermentation is over, the flour is sifted on the surface, and each dough is cut with 5 slits and placed in the preheated oven. 180 degrees for 18 minutes.
Tips:Chocolate condensed milk should be thicker. If you use plain condensed milk, increase the amount of cocoa powder to 15 grams and reduce the amount of milk to 150 grams. This recipe is for flour with strong water absorption, and the specific amount of liquid depends on the condition of the flour.
