Whole Wheat Condensed Milk Bread
1.
All the Chinese ingredients are mixed together and kneaded into a dough, fermented at room temperature or refrigerated to ferment for 72 hours;
2.
The fermented dough has many honeycomb shapes and a slight sour taste;
3.
Take out the fermented dough and mix it with the main dough materials except butter;
4.
Knead into a smooth dough and add butter;
5.
Knead to the fully expanded stage, it is the legendary glove mold;
6.
After rounding, cover with plastic wrap and ferment to no more than 2.5 times the size;
7.
Take out 8 equal portions of the dough, and round and relax for about 15 minutes;
8.
Take a small dough, flatten it, and roll it out into a rectangular dough piece;
9.
Roll into long strips, pinch and close, complete each one separately;
10.
Take a long strip and roll it into a length of about 38 cm;
11.
Fold it in half and twist it three times like twisting;
12.
Fold it in half and put one end into the hole on the other end;
13.
Put each one into the baking tray in turn, cover with plastic wrap, put a bowl of water next to the oven, and start the oven fermentation program to ferment the dough to 1.5 to 2 times the size;
14.
Take out the fermented raw bread, and brush the surface with a layer of whole egg liquid;
15.
Put it in the middle layer of the preheated 175 degree oven and heat it up and down for about 25 minutes;
16.
Finished picture
17.
Finished picture
18.
Finished picture
Tips:
1) 2 Because different brands of flour have different water absorption properties, reserve liquid when kneading dough to prevent the dough from being too soft. 2) Since different brands of oven have different temperatures, adjust the temperature according to your own oven.
