1. Put the liquid materials in the bread machine bucket, and put the flour on the liquid except the butter. Because of the hot weather, put it after the yeast, start the bread machine and knead for 15 minutes
2. Shred the dough and add yeast, knead for 5 minutes,
3. Add the softened butter and continue to knead
4. Knead for about 40 minutes in a bread machine to form a thin, non-breakable glove film
5. Fermentation at room temperature about 28 degrees for 1 hour to 2 times the size
6. After fermentation, the vent cover's cling film relaxes for 15 minutes
7. Spreading ingredients, butter and condensed milk melt in water
8. Roll out a rectangular dough
9. Use a scraper to cut 4 pieces of uniform size into long strips
10.
Mix the melted condensed milk butter and brush on 4 pieces of dough, stack 4 pieces of dough together and cut into 8 portions
10. Put some butter on the hollow mold, and cut 8 small pieces of dough evenly around the mold chimney
11. Put it in the oven and ferment for half an hour at 36 degrees for the second fermentation
12. Take out the mold
11. Put some butter on the hollow mold, and cut 8 small pieces of dough evenly around the mold chimney
12. Put it in the oven, and ferment for half an hour at 36 degrees.
13. Take out the mold, preheat the oven at 175 degrees for 10 minutes, brush the remaining butter condensed milk on the surface
14. Put it in the lower part of the oven and bake at 175°C for 25 minutes. Cover the surface with tin foil.
15. Mold out immediately after being out of the oven, let it cool, and pack it up, sprinkle powdered sugar on the surface when eating
Tips:1. Do not add milk at one time, set aside 10 grams, adjust the humidity of the dough 2. In summer, milk is best to be refrigerated, and the weather is above 28 degrees, it is best to turn on the air conditioner to knead the dough at 24 or 5 degrees to prevent high temperature from fermentation too fast Demould immediately to prevent the hot air from getting out and the bread getting wet. 4.18mm hollow mould
