1. Pour the A-type ingredients (250 grams of whole wheat flour, 1 gram of salt, 30 grams of caster sugar, 15 grams of milk powder, 1 egg (about 50 grams), and 125 grams of water) in the order of liquid on the bottom and solid on the top. Into the bread bucket.
2. Start a kneading program and the dough can be stretched and elastic. (My bread maker has a 15-minute kneading program. Basically it is enough to start it twice. After a kneading program, let the dough stand for about 20 minutes and then start another kneading program. The rest can make the dough faster Produce film)
3. Add butter and yeast, start the kneading program again, basically start the kneading level two to three times, then you can pull out the glove membrane.
4. The combined dough is sealed with plastic wrap and fermented in a warm place.
5. Fermented to approximately 2 times the size.
6. After making the dough, stick a little flour with your fingers and press it down in the middle without shrinking.
7. Take out the fermented dough, expel the air inside, divide it into six uniformly sized doughs, live into smooth oval shapes, and put them in a warm place to ferment to 2-2.5 times the size.
8. Preheat the oven at 195 degrees in advance for 2-3 minutes, put it in the middle and lower layer of the oven and bake at 195 degrees for about 15 minutes.
9. After the toasted bread cools, cut it in the middle and squeeze the condensed milk into the gap.
10. Just stuff them with pork floss.
Tips:1. The yeast placed later is mainly to prevent the dough from fermenting during the standing process.
2. Standing still can make the dough more quickly produce the mask. If the mask has not survived, try the static method.
3. The baking temperature can be determined according to your own oven, and it can be colored in about 15 minutes.
4. The bread must be cooled before cutting.
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