Japanese Condensed Milk Honey Bean Bread
1.
All the main ingredients are poured into the cook machine in the order of liquid first and flour. Mix the dough to the expansion stage at a constant speed at 2 speeds and add 20 grams of butter softened at room temperature. Continue to knead until the dough can stretch out the film and it can be placed at room temperature at 28 degrees. Ferment at about room temperature.
2.
Once the dough is fermented to twice its size, poke a hole in the middle of the dough with your fingers and do not retract or rebound, indicating that the first shot is complete.
3.
After the fermented dough is pressed, let it stand for 10 minutes.
4.
A moderate amount of honey beans.
5.
Roll out the dough after standing, smear the butter and condensed milk on the surface part, (the butter condensed milk is softened at room temperature in advance, and the butter can be heated with insulated water to soften it into a liquid state) and mix thoroughly. Use a scraper to divide the rolled dough into several sections.
6.
Spread an appropriate amount of honey beans on two of the sections, and then layer the other two sections on the dough with honey beans.
7.
Divide into equal pieces with a scraper.
8.
Put it into two 4-inch chiffon molds with a height of 4 inches, and then spread a layer of buttered condensed milk on the surface, set aside, and wait for the dough to ferment for the second time until the mold is 8 minutes full.
9.
Let the dough rise to about 8 minutes into the mold, then brush a layer of butter condensed milk, and preheat the oven at 180 degrees for 25 minutes. After being out of the oven, shake it a few times and release it when the temperature is low. Sprinkle the garnish with powdered sugar.
Tips:
The temperature of each oven is different, please make appropriate adjustments according to the actual temperature and time of your own oven. The recipe is not big, two 4-inch heightening molds are just right. It should be noted that the water absorption of each brand of flour is different. I prefer to use Zhongyu flour. The amount of liquid needs to be increased or decreased according to the water absorption of the flour.
