Japanese Style Fragrant Condensed Milk Bread
1.
Prepare all the ingredients.
2.
All dough materials except butter are put into the bucket of the bread machine, and the IMAX program is set. (Fine sugar and high sugar-tolerant yeast are placed diagonally)
3.
Take out the dough and cut it into small pieces or use scissors to cut into small pieces. At the same time, put the softened butter into the bread bucket, then put it back into the bread machine, and set up a MIX program again.
4.
After kneading the dough, we take a small piece and use our fingers to spread the tough, non-breakable film. This is the complete stage.
5.
The surface of the beaten dough is smooth and oily. After taking it out of the bread machine, simply gather it twice to form a dough.
6.
Put the smooth dough in a basin and cover with plastic wrap to ferment until the dough is twice as large.
7.
Put the butter and condensed milk in the spreading ingredients in a small bowl, melt and stir into the condensed milk sauce.
8.
Dried cranberries are softened with rum, and the anode mold needs to be brushed with a thin layer of butter inside the mold, and it is not necessary if it does not stick to the mold.
9.
Soak soft dried cranberries with kitchen paper to soak up the moisture.
10.
Dip a finger with a little flour and insert it into the dough. Fermentation is completed without collapsing or shrinking.
11.
Take out the dough and let it air out, then let it rest for 10 minutes.
12.
Roll the dough into a rectangle.
13.
Cut into four equal parts, four long strips.
14.
Each strip is smeared with condensed milk sauce. (Don't finish painting all, leave a little bit to wait for the surface to be painted)
15.
Then stack the Arhats one by one, one by one.
16.
Then use a spatula to cut into 8 small portions.
17.
Put 8 equal parts of small dough upright and put it into the mold vertically against the chimney.
18.
Brush the surface with a little condensed milk sauce, and then seal with plastic wrap for secondary fermentation.
19.
After fermenting to double the size, spread the remaining condensed milk sauce on the surface, and then sprinkle with dried cranberries.
20.
Preheat the oven at 170 degrees and lower at 180 degrees. Put the mold in the middle and lower layer for about 20-25 minutes. (Adjust the roasting time according to the coloring situation, soak the dried cranberries for another five minutes)
21.
After baking, take it out and let it cool for a while. It can be sealed and stored in the fresh-keeping bag. Before eating, sprinkle a thin layer of moisture-proof powdered sugar on the surface to improve our condensed milk bread. Yo.
22.
Finished photo
23.
Finished photo
Tips:
1. Dried cranberries are not necessary for the surface. You can change this as you like. Raisins, chopped peanuts, and almond slices are all acceptable.
2. The dried cranberries on the surface can also be soaked without rum. This is free to choose according to personal preference. If you use soft soaked dried cranberries, the baking time can be extended by five minutes.
3. The chimney mold here is seven inches hollow, and the mold can be changed appropriately without this type of mold.
4. Pay attention at all times during the baking process. When the surface color reaches the desired effect, open the door and add a piece of tin foil at a speed.
5. You need to explore the temper of each oven yourself, and the data of the oven is for reference only.
