Ingredients: 300 grams of bread flour, 4 grams of high-sugar tolerant yeast, 60 grams of condensed milk, 30 grams of egg liquid, 25 grams of butter, 36 grams of fine sugar and 4 grams of salt.
Accessories: milk 142g, water 13g.
1. First, make culture medium seeds, warm milk to dissolve yeast, pour in 2 10g flour, and knead the dough, either by hand or by a bread machine for a few minutes. Cover with plastic wrap and ferment at room temperature for 3 times.
2. Tear the fermented seeds into small pieces and put them in a bread bucket, and pour in water, condensed milk, egg liquid, sugar and salt.
3. Pour in 90g of flour, put the bread barrel into Dongling JD08 bread maker, cover the bread barrel to prevent the flour from spilling when stirring, and select the stirring program 10 minute.
4. After the first kneading, add the butter cut into small pieces.
5. Choose kneading time 16 minutes to reach the complete stage (glove film), cover and ferment for 30 minutes (kneading time will be different for different types of bread machines).
6. Take out the dough, divide it into 4 equal parts, knead it round, and relax for 15 minutes.
7. Roll it into an oval. If there is foam, crush it.
8, roll up, cover with plastic wrap and relax 15 minutes.
9. Press down and roll into a tongue.
10, and then roll it up.
1 1. Put it into a bread barrel and choose the fermentation stage for 60 minutes.
12. The fermented bread embryo is 78% full. The surface brush does not brush the whole egg liquid. Choose to bake for 35 minutes.
13. After baking, pour out the bread, cool it and put it in a fresh-keeping bag for storage at room temperature.