1. All materials
2. High flour, yeast, condensed milk, fine sugar, eggs, salt, and water, mix it, wake up for 10 minutes and then knead it into a smooth dough (don't add all the water, leave a small amount, the flour absorbs water differently)
3. Add butter and knead out the film
4. Cover the fresh-keeping bag and ferment for 40 minutes, then transfer to refrigeration and ferment for one night.
5. After the fermentation is complete, the refrigerated fermentation will not be twice as large, (Note: it is stored in the refrigerator for about 7 hours)
6. Use a rolling pin to roll out a rectangular shape (there is no loose dough in the middle, I just roll it out directly)
7. Melt the butter and mix it with the warming temperature. (The left side of the picture is the egg liquid, accidentally patted it)
8. Cut into four portions, brush the surface of each portion with butter scouring liquid, and stack up
9. Cut into small portions, put them in the mold, and ferment for 40 minutes in the oven. (The bottom of the mold should be brushed with oil, and each small portion of dough should be brushed with butter and milk)
10. After the fermentation is complete, take it out, brush the surface with butter soaking milk, then brush the egg liquid, sprinkle with crisps. Put it in the middle of the oven at 160 degrees, 15 minutes
11. Finished product
12. I don't like red bean paste, I made 2 cups.
Tips:For the recipe, I refer to the "raining_su" family.
1. The water can be replaced with pure milk, the same amount; there is no need to put crumbs on the surface
2. If you want the surface color to look better, you can bake for 3 more minutes
3 The dough can be wrapped with other fillings, just as delicious.
