How to make condensed milk bread

Nowadays, people are facing increasingly fierce competition, and three meals a day have become more and more casual. They want to cook by themselves but don’t have much time. In fact, even if they don’t have time, they can still make a simple and delicious home-cooked dish. Condensed milk bread is easy to make and tastes delicious, which is very suitable for office workers.

1. Prepare all the materials

2. Pour the milk into the bucket first, then pour in the flour.

3. Pour condensed milk, milk powder, salt and sugar diagonally, make a hole in the middle and put the yeast in.

4. I used a food processor to knead the dough. I started with a slow kneading speed, then switched to a high speed kneading speed after a few minutes until the food processor stopped automatically (the food processor stopped once every 15 minutes). I turned it off and switched directly to the third speed to knead the dough once more. I kneaded the dough twice for a total of 30 minutes.

5. Before kneading for the third time, cut the butter into small pieces and put them in. Do the same as above. Knead the dough twice until it has expanded, and knead it four times in total.

6. This is the film that was kneaded (I don’t know how to make it into a glove film, just take a look). I kneaded it 4 times in total, for a total of one hour.

7. Wrap with plastic wrap and place in a warm place to ferment until it is 2-2.5 times larger.

8. When the dough has doubled in size, poke a small hole in it with your finger. If it does not bounce back or shrink, it means that the dough has been fermented successfully.

9. Knead the dough directly in the chef machine for a few minutes to vent the dough.

10. Divide the dough into equal sizes, deflate it and roll it into balls. Cover with plastic wrap and let rise for about 20 minutes

11. Knead one of the small dough into a long strip

12. Fold in half

13. Twist it into a twist shape

14. Roll up from one end

15. Roll the edge at the bottom

16. Make other small doughs one by one, cover the baking tray with tin foil, and place the prepared bread on the baking tray

17. Put it in the oven for secondary fermentation. Put a bowl of hot water in the oven to prevent the surface of the bread from becoming hard.

18. When the fermentation reaches twice its original size, brush a layer of egg liquid on the surface and put it in the preheated oven, 150 degrees for 15 minutes on the middle layer.

19. After it is out of the oven and cooled, it can be eaten

20. Finished product image

A family sitting around the dining table at dusk, eating homemade condensed milk bread, must be feeling very happy. I would like to remind you that this dish must be cooked thoroughly; a soft texture is more suitable for consumption.