1. Put all the ingredients in the dough except the butter into the bucket of the bread machine for kneading.
2. Marshmallow is this kind of liquid.
3. When the dough is kneaded to the expansion stage (that is, when the dough can pull out a thicker film), add butter and continue kneading.
4. After adding the butter, knead to the fully expanded stage (that is, the dough can pull out a thin and flexible fascia), and carry out basic fermentation.
5. While fermenting, melt the condensed milk and butter into a liquid, stir well and set aside.
6. When the dough is twice as large as the original dough, the basic fermentation is over.
7. The dough is relatively soft, sprinkle some hand powder, and roll the dough into a rectangular shape.
8. Use a brush to spread the applied material evenly on the dough sheet, and use the rest for use.
9. Divide the dough into five parts with a spatula.
10. Fold the noodles together.
11. Divide equally into six parts.
12. Place the dough sheet into the mold as shown in the picture.
13. There is no problem with fermentation at room temperature now, and a lid is placed on it for secondary fermentation.
14. When the dough rises to twice its original volume, it is fine.
15. At this time, set the COUSS electric oven and heat up and down at 100 80 degrees for 25 minutes. After setting, close the oven door and the oven will work automatically. After preheating, the buzzer will sound and you can bake.
16. While the oven is preheating, we pour the remaining spreading material on the surface of the bread.
17. After the oven is preheated, put the bread in, close the oven door, and give everything to Cus.
18. Once out of the oven, the fragrant shredded bread is ready. Sifting powdered sugar on the surface will taste even better.
