Jin Xiang Gao fen 200 g

25 grams of fine sugar

3 grams of salt

Condensed milk 15g

Milk120-130g

I used 20g milk powder and 130g warm water.

Yeast 3 g

20 grams of butter

Condensed milk sauce

20 grams of butter

20g condensed milk

Japanese condensed milk bread (detailed plastic map)? Knead all dough materials except butter until smooth, then add butter and knead to the complete stage. Take a small piece of dough and spread it with your fingers on a tough and unbreakable film. ) put it in a pot, cover it with plastic wrap and ferment until the dough is twice as big. It's cold now, so it's recommended to use the oven fermentation stall for fermentation. If there is no fermentation stall in the oven, you can use a steamer. After boiling a pot of slightly hot water in the steamer, put the pot with dough on the steamer and cover it. )

The butter in the spread is softened and stirred with condensed milk to form condensed milk sauce. Ps: If condensed milk is stored in cold storage, please take it out and heat it back and forth during dough fermentation or slightly heat it in the microwave oven. Japanese condensed milk bread step 3 (plastic detail)

When the dough is ready, take it out and exhaust it, and roll it into a rectangle. The action of taking out the dough is not to pull it out directly by hand, but to take it out from the bottom of the dough with a soft scraper or finger. ) Japanese condensed milk bread (detailed plastic drawing) Step 4

Cut into four equal parts and coat with condensed milk sauce. (Don't coat it all, leave a little and coat the surface later) Step 5 of Japanese condensed milk bread (detailed plastic drawing)

Then the Japanese condensed milk bread (plastic detail) is stacked one by one like a pyramid. Step six.

Then cut the steamed bread into 8 small portions with a knife. Japanese condensed milk bread step 7 (plastic detail)

Spread a thin layer of butter in Qifeng mold, stick 8 equal portions of small dough vertically on the chimney and discharge it into the mold. Japanese condensed milk bread step 8 (plastic detail)

Continue to ferment in the oven until it is twice as big, then take it out (oven preheating 185) and wrap it with condensed milk sauce. Japanese condensed milk bread step 9 (plastic detail)

After the condensed milk sauce is coated, you can also add some other preserved fruits and nuts to increase the flavor. How to make Japanese condensed milk bread with almond slices, raisins and blueberries (detailed plastic map)? Step 10.

After preheating, you can put the bread in and bake it. Middle and lower layers 180 baking 15~20 minutes. After baking, take it out and put it for a period of time, then you can demould it and put it in a fresh-keeping bag. Japanese condensed milk bread (detailed plastic drawing) Steps 1 1

Sift a thin layer of powdered sugar or milk powder when you want to eat.