How to make hand-torn condensed milk bread

In our busy lives, more and more people tend to order takeout and ignore truly green and healthy home-cooked meals. Hand-torn condensed milk bread is a very delicious home-cooked dish. Squeeze out a little time from your busy life to make some side dishes to reward yourself. Don't let life wear you down.

1. Put all the ingredients except butter into the bread bucket, start the bread machine and start kneading the dough.

2. After half an hour, add the softened butter and continue kneading the dough.

3. Knead the dough for about an hour until it forms a film.

4. Let the dough ferment directly in the bread bucket until it is 2.5 times larger than the original size. Start the bread machine again and knead the dough for a few minutes to release the air.

5. Knead the deflated dough evenly, cover with plastic wrap and let it relax for 20 minutes.

6. Use a rolling pin to roll it into round shapes.

7. Spread a spoonful of condensed milk evenly on top and cut into four strips with a knife.

8. Stack the four strips together and cut them into four even sections.

9. Place in a hollow mold. (I didn’t have a hollow mold, so I used a seven-inch chiffon mold instead, with a cylinder wrapped in tin foil in the middle.)

10. Ferment again until it is twice as large as the original size.

11. Brush the surface with egg liquid.

12. Preheat the oven to 180 degrees and bake on the lower layer for 20 minutes until the bread is colored. (I have a three-layer oven)

13. After baking, take out the mold.

14. Finished product picture.

Cooking at home can bring the whole family together and make the home more cozy. The method of hand-torn condensed milk bread is simple and can be easily completed.