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 milk

4 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

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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;