Condensed Milk Buns

Name: Condensed Milk Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: formula Middle species; 187g High-gluten flour; 112g water; 2g yeast; formula Main dough; 21g butter; 33g milk; 27g Caster sugar; 40g condensed milk; 4g salt; 27g Whole egg liquid

by Q pig baby

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This is a bread made with the Chinese method. The middle seed method, also known as the secondary fermentation method, refers to the method that passes through the secondary fermentation stage in the production process. After the bread fermentation stage, the dough can form a better network organization and produce a unique bread fermentation aroma. The secondary fermentation method has a longer fermentation time to make the dough more mature in effect and characteristics. After kneading the middle kind of dough, it is refrigerated and fermented for 17 hours, and then mixed into the main dough, and then the ordinary bread kneading and fermentation process is carried out. I can’t eat hot tofu in a hurry~ The finished package made by this formula is very good, very soft and silky. The taste is sweet and salty, and the milk aroma of condensed milk is obviously eaten, hence the name condensed milk steak. "

Condensed Milk Buns

1. Mix the Chinese ingredients (medium: 187 grams of high-gluten flour, 112 grams of yeast, 2 grams of water), and knead them into a dough.

2. Cover with plastic wrap and put it in the refrigerator to ferment for 17 hours.

3. Put the main dough ingredients except butter (main dough: high-gluten flour 80 g milk 33 g fine sugar 27 g salt 4 g whole egg liquid 27 g condensed milk 40 g butter 21 g yeast 1 g) in the order of liquid first, then solid Put it into the bread machine, then tear the fermented medium-grade dough into small pieces, put it in the bread bucket, and start the kneading program for 20 minutes.

4. Add butter at the end of the first kneading and start the kneading program again for 15 minutes.

5. After the kneading process is over, the dough is moist and the film can be easily pulled out.

6. Cover with plastic wrap, start the fermentation process, and ferment the dough to twice its size.

7. Pour the dough into the dough, roll it out with a rolling pin, and then divide it into 6 equal parts. Let it rest for 10 minutes.

8. Then roll each portion of the dough separately and roll it up.

9. Put it into an 8-inch square non-stick cake pan, cover with plastic wrap, put it in the oven, start the fermentation program for the second fermentation, and the time is about 40 minutes.

10. When the dough has fermented to 1.5~2 times, take it out, brush with a layer of whole egg liquid, put it in the middle and lower layer of the preheated oven, heat up and down 170 degrees, bake for 18-20 minutes until the surface is golden brown.

Tips:
1. The medium-type fermentation method takes a long time. If you plan to make bread in the morning, prepare medium-type dough at noon the day before and ferment in cold storage. If you plan to make bread in the afternoon, prepare medium-grown dough the night before and arrange a reasonable time.
2. The formula is relatively moist. It is recommended to knead the dough with a bread machine or a chef's machine. Hand kneading will be very sticky. You need to sprinkle some hand powder to prevent sticking.