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Steamed bread in condensed milk soup
In addition to condensed milk, this bread is also added with fresh cream and soup. The finished product is very soft. The dough in the picture is crowded together. I bake it in one oven twice as much as the next, so it looks ugly, but the bread is very soft. If you do not double the amount, you can remove half of the cooked soup.If you don't have fresh cream at home, you can use the same milk instead.
Step 1 . Add 100 grams of water into 20 grams of flour and mix well. Put it on the stove and stir it over medium low heat until it gelatinizes and leaves the fire. Cover tightly and cool it.
Step 2 . First put all the ingredients except butter into the toaster, and then put flour into it to start the dough mixing process until the end. (only 85g of soup)
Step 3 . Add butter that is good at room temperature, and then start the dough process until the end.
Step 4 . The dough is fermented to twice its size.
Step 5 . Take out the fermented dough and knead it flat.
Step 6 . Divide into 9 equal parts and cover tightly for 10 minutes.
Step 7 . After 10 minutes, twist the 9 flour preparations into balls.
Step 8 . Drain into the greased baking pan. Send it to the oven to start the fermentation function, and make the dough twice as large for the second fermentation. (put a cup of warm water to keep humidity during fermentation)
Step 9 . Take out the fermented dough and gently brush a layer of whole egg liquid on the surface. Preheat the oven 180 degrees.
Step 10 . Send the dough that has been brushed with egg liquid to the middle layer of the preheated oven and bake it at 180 degrees for 15 minutes.
Step 11 . When the finished product comes out of the oven, brush a layer of honey or sugar water on the surface of the bread while it is hot. Demould immediately and wait for it to cool. If you don't eat it immediately, put it to a low temperature and seal it for storage.
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