Ingredients for Mushroom Condensed Milk Bread
230g high-gluten flour 30g low-gluten flour
2g salt 30g sugar
< p>20 grams of condensed milk 190 grams of milk4 grams of yeast 20 grams of butter
10 grams of condensed milk 10 grams of milk
10 grams of flour 10 grams of cocoa powder
>How to make mushroom head condensed milk buns
Step 1
Prepare the required materials;
Step 2
Add 2 grams of salt, 30 grams of sugar, 190 grams of milk, 230 grams of high-gluten flour, 30 grams of low-gluten flour and 4 grams of yeast into the bread bucket, and start the kneading mode;
Step 3
Add 20 grams of softened butter in the middle, knead it into a smooth dough, and ferment until doubled in size;
Step 4
Take out the fermented dough and simply press it with your hands air;
Step 5
Put out 25 grams of the dosage, roll it out into a smooth ball, cover with plastic wrap and let it rest for 20 minutes;
Step 6< /p>
Round it up again and put it into a cardboard cup with a paper holder for secondary fermentation;
Step 7
Second fermentation until 1.5 times the size, and the surface Pour on the condensed milk sauce (10 grams of condensed milk + 10 grams of milk + 10 grams of flour);
Step 8
Sift an appropriate amount of cocoa powder on the surface;
Step 9< /p>
Put it in the oven and bake at 180 degrees for 18 minutes;
Step 10
The pattern after baking is like a small mushroom head, very cute;
Cooking skills of mushroom head condensed milk buns
Half sugar has something to say ~ 1. The size of the dough should be controlled well, 25 grams is the best, the 20 grams I made is a bit small; 2. Screen the surface The cocoa powder is best thin and even, so that the finished product will look good;