Pecan Condensed Milk Bread

Name: Pecan Condensed Milk Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 120g milk; 20g condensed milk; 20g Caster sugar; 17g butter; 2g yeast; 1.5g salt; 20g Butter (for sauce); 20g Condensed milk (for sauce); a little Powdered sugar (decoration)

by salila82

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I haven't made bread for a long time, and today I made a walnut condensed milk package. This is a delicious bread that can be torn by hand. The rich flavor of condensed milk and the slightly salty pecan blend well together. Breakfast and the child killed nearly one, which shows how popular it is. The mold I used is Sanneng 6-inch cake mold, which is just full. "

Pecan Condensed Milk Bread

1. After the oil method and the noodles, the noodles are kneaded out of the film and fermented to 2-2.5 times the original size.

2. 20 grams of butter is melted and 20 grams of condensed milk is added, and the mixture is evenly mixed to form a condensed milk butter sauce.

3. Exhaust the finished dough, wake up for a few minutes and roll it into a rectangular dough sheet.

4. Coat the surface with condensed milk butter sauce. (Don't use up all, leave a little for the surface layer)

5. Divide into four parts.

6. Stack up, then split.

7. Brush the mold with a thin layer of oil in advance, put the small dough pieces coated with condensed milk butter sauce into the mold, and stuff the top pieces in the middle.

8. The second fermentation to full mold.

9. Spread the remaining condensed milk butter sauce on the surface and sprinkle with chopped cooked pecans.

10. In the lower middle of the oven, 180 degrees for 25 minutes. (My noodles are softer, so the baking time increases accordingly. For a hollow mold, it is estimated that about 20 minutes is appropriate)