# Fourth Baking Contest and is Love to Eat Festival#condensed Milk Toast

Name: # Fourth Baking Contest and is Love to Eat Festival#condensed Milk Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 270g High fan; 25g Sugar; 165g milk; 3g salt; 20g condensed milk; 25g butter; 4g Dry yeast; 15g raisin; 8g Dried cranberries

by Soft blue crystal

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

I think the test of whether a kind of high powder is good or not depends on whether it can knead the glove film. The last time I made purple sweet potato bread with high flour, the dough was only kneaded to the expansion stage. Although the film came out, there was still a gap between making toast.
This time I tried to make toast, which prolonged the mixing time, and it was indeed possible to knead to the complete stage in a short time. In the final bread, the drawing effect is obvious, the texture is soft, and the bread made in this way is more delicious. "

Ingredients

270g High Fan
25g Sugar
165g Milk
3g Salt
20g Condensed Milk
25g Butter
4g Dry Yeast
15g Raisin
8g Dried Cranberries

# Fourth Baking Contest and is Love to Eat Festival#condensed Milk Toast

1. Prepare the ingredients used.

# Fourth Baking Contest and is Love to Eat Festival#condensed Milk Toast recipe

2. Pour the milk, add sugar and salt.

3. Add condensed milk.

4. Add high powder. Put the dry yeast on the top and use the chef's machine to knead the dough into a dough.

5. After forming a dough, add the softened butter and continue to knead at level 2.

6. After kneading the butter, use the 4th gear to knead for 5 minutes, knead until the dough can pull out the film.

7. Knead the dough and let it rise in a warm place for about 50 minutes.

8. Dip some flour with your fingers, press the dough without shrinking, and the first fermentation is complete.

9. Vent the dough, round it, let it rest for ten minutes, and roll it into a rectangular shape.

10. Mix the butter and condensed milk in the auxiliary ingredients, heat it in the microwave until the butter melts, and stir well.

11. Spread the liquid on the surface of the dough, and then cut the dough into four strips. The liquid does not need to be wiped off completely, but a part of it should be left.

12. Stack the four dough pieces together, cut them into slices, and place them horizontally in the toast box.

13. Put the toast box in the oven, put a bowl of boiling water in the oven, leave it for about 40 minutes, and the dough will be 70% full. Sprinkle the remaining liquid on the surface of the bread, sprinkle with raisins and dried cranberries soaked in advance. Bake at 170 degrees for 35 minutes.

Tips:
1. The original formula was 250 grams of high flour, but during the kneading process, the dough was too wet, so I added 20 grams of high flour.
2. After stacking the four slices together, use a scraper to cut them into small pieces. Cut them as evenly as possible. Put them in the toast box and bake them evenly. This step is full of butter, so I can't take a picture of the process.
3. The raisins and dried cranberries should be soaked in wine in advance before they are baked.
4. After the bread is baked for 15 minutes, due to the color on the surface, cover it with tin foil in time to prevent the color from being too dark on the surface.