Condensed Milk Recipe
1.
Mix all the ingredients except the butter in the dough material, put it into the mixing tank of the chef's machine, mix at low speed until there is no dry powder and form a dough, then turn to high speed and knead until the dough is smooth and slightly delicate.
2.
Add softened butter, slowly knead the butter into the dough at low speed, and continue kneading at medium and high speed until the transparent film can be pulled out.
3.
Take out the dough, gather it up smoothly, put it in a basin, seal it with plastic wrap, and put it in the refrigerator to ferment. (Refrigerate at 5°C for more than 10 hours, and the time should be reduced in summer)
4.
Take out the refrigerated and fermented dough, and place it at room temperature for a while to warm the dough.
5.
Take out the dough and gently press to exhaust.
6.
After weighing, it is divided into 6 equal parts, and the fresh-keeping film on the rounded back cover is relaxed and proofed for 20 minutes.
7.
Take a loose dough, roll it out, and pat off the air bubbles on the side.
8.
Turn it over and roll it up.
9.
Cover them with plastic wrap and proof them for about 10 minutes.
10.
Roll out the loose dough again, and roll it up from top to bottom after turning it over.
11.
Put it into the toast box with the closing position facing down.
12.
Ferment to 80% full.
13.
Put it in the preheated air frying oven, and cook the preheated oven at 175 degrees for about 30 minutes.
14.
After the baking is completed, immediately take out the mold and shake it to release the mold, place it on a drying rack and let it cool and seal it for storage.
Tips:
1. It is best to reserve 20g of milk for the first production, and adjust it according to the actual state of the dough.
2. The refrigerated fermentation also needs to be adjusted according to the actual fermentation speed.
3. The force should be gentle when rolling, if the dough humidity is high, you can mix a little hand powder or oil, a little can not be excessive.
4. The size of the toast box this time is 60*60*60, and the oven is an ACA air fryer.
5. The baking should be sufficient, the demoulding should be timely, and you should record the temperature and time of the oven and the mold that suits you. Please be flexible.
