1. Prepare the ingredients, the butter needs to be taken out in advance to soften
2. Put the milk, condensed milk, fine sugar, and egg whites into the chef's machine (10-20 grams of milk reserved). The high-gluten flour I use has a large water absorption capacity.
3. Put the high-gluten flour and yeast into the cook machine, first stir in the second gear without dry powder, and then knead in the fourth gear for 5 minutes.
4. Add salt and continue kneading for five minutes.
5. Check the state of the dough, add butter to such a thick film, knead evenly in the second gear and then knead in the fourth gear for 8 minutes.
6. You can pull out the strong glove film and put it in a pot to ferment twice as big at room temperature.
7. Just do not retract the finger in the middle of the poke.
8. Take out light pressure to exhaust, divide into six parts, and relax for ten minutes. The formula is two 450g toast boxes.
9. Take one loose dough. Roll out
10. Turn it over and roll it up, sticking to the roll. Don't be too tight, and don't be too loose. Do it in sequence and continue to relax for ten minutes.
11. Pay attention to cover the whole process, and the skin should not be air-dried.
12. Take out a loosened one and roll it over, turn it over, add honey beans, and roll it up again. You can gently press the honey beans and then roll them up
13. Put the method into the mold
14. Put it in the oven at 35°C to ferment and take out. If you want to cover the lid, leave it for seven minutes.
15.
Preheat the oven and put in the toast to continue baking, and cover with tin foil in time.
My mold conducts heat quickly. Therefore, the baking temperature is 165°C on the upper heat, and 35 minutes at the lower heat of 160°C, and then the baking temperature is 190°C for 10 minutes.
16. Just let it out and let cool
17. Feel free to tear it by hand or slice it!
Tips:1. The water absorption of each flour is different, so whether it is added milk or water, it must be reserved.
2. The power of the cook machine is different. Observe the state of the dough when kneading. In summer, ice milk and ice eggs must be used.
3. The dough must be slack in place, if it needs to be retracted when rolling,
