1. Add milk, sugar, yeast, 20 grams of condensed milk, salt, and milk to the arowana bread flour. (Yeast and sugar, salt [or solution containing oil, salt, sugar] do not contact directly, it will cause the yeast to lose its activity)
2. After mixing the dough until there is no dry powder, add 20 grams of softened butter, and continue to knead the dough until the butter is completely absorbed, and the dough is shiny and elastic.
3. The dough rises to twice its size. Take out and roll it into a rectangular dough sheet with a thickness of about 2mm, heat the remaining 20 grams of butter into a liquid state, mix 15 grams of condensed milk, and evenly spread on the crust. (Leave a little to brush the surface of the bread)
4. Divide the dough sheet into 4 evenly with a scraper and overlap them.
5. The overlapped dough pieces are divided into 8 parts and placed in a 6-inch hollow mold. (Put the dough horizontally and vertically, leave a certain space in the middle of each dough for the second fermentation)
6. Ferment it for the second time to 8 minutes full mold. Spread the remaining condensed milk paste on the surface and sprinkle with almond slices.
7. Put it in the oven, choose the upper and lower fire temperature of 180 degrees, for 25 minutes, bake it until the surface is golden, and smell the aroma of the bread out of the oven.
8. After a little cooling, it is demoulded, sprinkled with a little powdered sugar, it is more tempting, and it is more convenient to tear each piece.
Tips:1. The ingredients can be adjusted according to personal preference, almond flakes, coconut paste, etc., condensed milk is indispensable, otherwise it will not be soft.
2. There is no hollow mold, you can use round or pattern molds, but hollow molds are the best to look at.
