#柏翠大赛# Double Berry Condensed Milk Shredded Pack
1.
Add 160 grams of milk, 40 grams of eggs, 30 grams of sugar, 3 grams of salt, and 20 grams of condensed milk into the bread machine.
2.
Add flour and yeast, start the kneading program to the end.
3.
Add 30 grams of butter and continue the kneading process to the end.
4.
The dough rises to 2.5 times its size.
5.
Soak the dried blueberry cranberry with rum 20 minutes in advance. (I don’t like the taste of alcohol. Soak it directly with water)
6.
Take out the fermented dough and knead it to flatten and vent it. Cover tightly and let the dough rise for 10 minutes.
7.
Melt the remaining 30 grams of butter in water, add 30 grams of condensed milk and mix well to form a butter condensed milk sauce.
8.
When the dough wakes up, use a rolling pin to roll out a rectangular piece.
9.
Use a spoon to beat the butter condensed milk sauce on the surface of the dough and spread it evenly. (Reserve a little bit of butter condensed milk sauce and brush the surface of the bread)
10.
Spread two berries evenly. (Also set aside a little bit on the surface of the bread)
11.
Use a scraper to cut into small pieces equivalent to the mold.
12.
Twist the small noodles slightly and place them evenly in the mold using an irregular method. Put it into the oven to start the fermentation stage, add a cup of warm water, and ferment the dough until the mold is eight or nine minutes full.
13.
Take out the second fermented dough. Brush the surface with butter condensed milk sauce. Sprinkle in the remaining two dried berries. Preheat the oven 180 degrees.
14.
Put it into the middle and lower layer of the oven, bake it at 180 degrees for about 30 minutes, and it will be demoulded immediately.
15.
Finished product. Seal and store after cooling.
Tips:
The molds I use are two smaller fruit molds.
A 450g toast mold can also be used.
If you don't like the surface of condensed milk sauce, you can use whole egg liquid instead.
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