1. All the main ingredients except butter are put into the bread bucket, and the dough mixing program is started.
2. After kneading into a smooth dough, add butter and continue to knead until the dough is in an expanded stage.
3. Prepare the ingredients for the pasta, add the butter in the auxiliary ingredients to the condensed milk, melt in water and stir evenly, and set aside.
4. The dough rises to twice its size.
5. Take out the dough, vent it, and roll it out with a rolling pin to form a large piece.
6. Spread the buttered condensed milk paste that you just made, and use a brush to spread it out evenly.
7. Gently cut into long strips.
8. Superimpose the long strips of noodles.
9. Then cut the long noodles into small pieces, a few towers, and put them into the mold box at will.
10. Leave it in a warm place for the second fermentation, about forty minutes or so, until the dough rises.
11. Spread the remaining buttered condensed milk paste on the surface, sprinkle a little almond flakes for decoration, preheat the oven at 170°C for about 30 minutes, and cover the surface with tin foil.
12. After baking, let it cool thoroughly and sprinkle with powdered sugar to decorate.
Tips:The water absorption of flour is different, please be considerate.
