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Famous store recipe: Cheese condensed milk toast box bread detailed recipe sharing! Lock this recipe and don't get lost! Ingredients: 600 grams of high-gluten flour, 30 grams of milk powder, 100 grams of old noodles, 100 grams of egg liquid, 30 grams of condensed milk, 350 grams of milk, (10 to 20 grams ± according to the absorbency of flour) 65 grams of sugar, 7 grams of salt, 18 grams of fresh yeast, 75 grams of butter. Condensed milk filling: 140 grams of condensed milk, 70 grams of milk powder, mix well, and put in a framing bag for later use. Surface snow beg sauce: 50 grams of butter, 30 grams of powdered sugar, 50 grams of milk, 60 grams of cake flour. 2. Soften the butter at room temperature, then weigh all the ingredients together, stir well, and put it in a piping bag for later use. Surface white sauce: 10 grams of butter, 16 grams of cream cheese, 28 grams of whipping cream, 4 grams of powdered sugar. Soften the butter and cream cheese at room temperature, weigh all the ingredients together and mix well and place in a piping bag. The practice of old noodles: 60 grams of high-gluten flour, 40 grams of water, 0.5 grams of yeast, knead all the ingredients into a uniform dough, ferment to about 2 times at room temperature, transfer to the refrigerator to 5 degrees for refrigeration and fermentation overnight (in summer, you can knead it and put it directly into the refrigerator for fermentation) The old noodles are refrigerated within 3 days.

Ingredients

Highglutenflour 600 g

Milkpowder 30 g

Oldnoodles 100 g

Eggliquid 100 g

Condensedmilk 30 g

Milk 350 g

Sugar 65

Salt 7 g

Freshyeast 18 g

Butter 75 g

Cooking Instructions

Put all the dough ingredients except the butter into the cook's bucket in turn (10 to 20 grams Â±of liquid depending on the absorbency of the flour)
Mix evenly on low speed, and then knead at medium speed until the coarse film can be pulled out
Add the butter
Continue kneading until it is complete, and the elastic glove film can be pulled.
Take out the dough base and let it rise for 30 minutes, divide it into 24 parts on average, knead it round and put it in the crisper box to let it rise for about 15 to 20 minutes. (Wake up less in the summer, wake up more in the winter)
Take a dough that has risen, smooth side up, roll it out, then turn it over, thinning the bottom
Squeeze about 8 grams of condensed milk on top
Roll up from top to bottom, closing face down.
A group of 4 is put into the mold and sent to the fermentation tank at 32 degrees and the humidity is 80 for fermentation
It is sent to around 8 points
Brush the surface evenly with a whole egg wash.
Squeeze 4 sticks of charfus sauce diagonally
Sprinkle with sliced almonds.
Put it in a preheated oven, lower level, and bake at 180 degrees for about 28 minutes.
Looking at the dots at the back, the color is satisfied with the cover tin foil. (Time and temperature are for reference only)
The oven is heated at 170 degrees on the top and 230 degrees on the bottom for about 18 to 20 minutes.
Squeeze the white sauce while it is hot, then take the baking tray and shake it vigorously to shake the heat out, and put it on the cold net.
Break it open and look at the bread organization, soft cara
After cooling, put it in a bag and seal it for preservation.