Condensed Milk Soup Bread
1.
Add 100 grams of water in the soup ingredients to 20 grams of flour, mix well, stir and cook over medium-low heat until gelatinized, cover tightly and cool.
2.
Put all the ingredients except the butter into the bread machine first, and then put the flour into the bread maker to start the kneading program to the end. (The soup only needs 85 grams)
3.
Add butter at room temperature, and then start the dough dough program to the end.
4.
The dough rises to twice its size.
5.
Take out the fermented dough and ventilate and knead it.
6.
Divide into 9 equal portions and cover tightly to wake up the noodles for 10 minutes.
7.
After 10 minutes, knead each of the 9 pasta into a ball.
8.
Arrange into the greased baking pan. Give to the oven to start the fermentation function, and the dough will be fermented for the second time to double its size. (Ferment and put a cup of warm water to maintain humidity during fermentation)
9.
Take out the fermented raw dough and gently brush a layer of egg liquid on the surface. Preheat the oven 180 degrees.
10.
Send the pasta brushed with egg liquid to the middle layer of the preheated oven, and bake it at 180 degrees for 15 minutes.
11.
After the finished product comes out of the oven, brush a layer of honey or sugar water on the surface of the bread while it is hot. Immediately release the mold and wait to cool down. If you don't eat it right away, keep it in a sealed package when it reaches lukewarm temperature.
Tips:
If there is no fresh cream at home, it can be replaced with the same milk.
