This is a bread that uses condensed milk instead of sugar. Has a unique flavor. Because my condensed milk has expired, I want to use it. I did not expect the result to be a surprise! Very fragrant! Because it uses warm water and noodles when using condensed milk, you can of course use the same amount of warm milk, which is more milky. (In summer, please put the water in the refrigerator and cool it again! Otherwise, the side will be fermented on the side! The result is that you can't get out of the film.) This recipe is temporarily changed. I didn't expect it to be super easy to peel out the film, and it is better than Better and thinner films in the past. I used a kneading machine and it was sticky at the beginning. Use the post oil method.
The condensed milk was opened with 150 g of warm water, and all the materials except the butter were mixed, and the kneading procedure was started.
Add a bit of melted butter after a little bit of strength. Don't add butter when you have a film, so when the butter breaks in, you will overdo it.
After a while, pull a piece of dough and try to open the film. that's it. Dough, very elastic, very soft
Fermented to twice the size
Exhaust, divided into twelve parts, rounded. It is fermented in an oven with fermentation function. Below I put a few bottles of hot water.
After being fermented to the original double size, take it out and brush the egg liquid on the surface.
Put it in the second or middle layer of the oven and bake it at 175 degrees for about 20 minutes.