How do you heat condensed milk dipped in bread?

The recipe of Japanese-style fragrant condensed milk bread.

Knead all the dough ingredients except the butter and add the butter to knead until complete. (Take a small piece of dough and use your fingers to prop it open, there is a tough film that is not easy to break).

Place in a bowl, cover with plastic wrap and let rise until the dough is twice as large. (Now that the weather is cold, it is recommended to use the oven fermentation gear for fermentation, if the oven does not have a fermentation stall, you can use the steamer, boil a pot of slightly hot water in the steamer, and then put the basin with the dough on the steaming rack and cover the pot.) ）

Take out the butter from the spread, soften it, and stir it with the condensed milk to form a condensed milk sauce. (The step diagram was deleted by mistake.) ）

PS: If there is condensed milk that is refrigerated, please take it out and warm it back and forth while the dough is rising, or heat it a little bit in the microwave.

After the dough is made, take out the air and roll it out into a rectangle. (Instead of pulling the dough out by hand, use a soft scraper or fingers to pull it out from the bottom of the dough.) ）

Cut into quarters and spread with condensed milk sauce. (Don't paint it all, leave a little to wait for the surface to be painted).

Then stack them one by one, and then cut them into 8 small portions using the same method as a knife to cut steamed buns. (The step diagram was deleted by mistake, and the text should be understandable.)

Spread a thin layer of butter on the inside of the chiffon mold, put 8 equal parts of small dough upright and drain vertically into the mold, and cover with plastic wrap. (Stick to the chimney).

Continue to ferment in the oven until it is twice as large, then remove (at this time the oven is preheated to 185°) and coat with condensed milk sauce. (After coating the condensed milk sauce, you can also add some other preserved fruits, nuts, etc. to increase the flavor.) It can be almond slices, raisins, blueberries or whatever. ）

Once preheated, you can put the bread in and bake it. Bake at a temperature of 180° for 15 to 20 minutes. (Here's a lament that the X-Grill preheats up super fast.) After baking, take it out and let it sit for a while, then you can take it off the mold, and then pack it in a plastic bag for preservation.

When you want to eat, sift a thin layer of powdered sugar.

Condensed milk does not need to be heated, the bread is hot, and it can be dipped and eaten.

What happens when you throw condensed milk directly into the pot and boil it? At the end of the day, you'll get a super delicious portion.

In recent years, more and more people have traveled to Japan, Hokkaido is also one of the popular choices, under the comfortable environment, there are many famous products that everyone must buy whenever they go, such as the familiar white lover chocolate, French fries three brothers, double cheesecake, etc., among which the famous Hanaha Ranch is opened by the host of the variety show TV Champion, raw milk candy, cheese, hoe pork, etc. are all sweet tastes that make everyone revisit again and again, but after eating, they can't immediately buy back in Japan, it is inevitable that there will be some regrets, Fortunately, someone has done self-made teaching on the Internet, and you can do the same at home.

The first ingredient to prepare is simple, which is a can of caramel-flavored condensed milk, which does not need to be opened, and is directly heated in a pressure cooker over low heat for 20 minutes. If you don't have a pressure cooker, you can use a regular pot, but the heating time should be extended to 2 to hours.

When opened, the condensed milk will turn into the color and form of caramel.

If you buy condensed milk in squeeze packs, heat it for about 70-90 minutes.

This form of condensed milk conveniently can be squeezed directly on bread or ice cream.

Once applied to the toast, you can taste it right away.

It can also be used for other biscuits or rice crackers and other ingredients to make a caramel filling.

It tastes like the famous milk candy at Hanaha Ranch in Hokkaido!

If the condensed milk is not used up, it can still remain sticky at room temperature, and after putting it in the refrigerator, it should be reheated the next time you use it, and in addition to bread or ice cream, it is also a great dessert ingredient for coffee or cake, which is a cost-effective and practical way for those who like desserts. Share this article and let everyone see this trick of making homemade milk candy!

Generally, bread is made without condensed milk, and condensed milk will make the bread dry hard, and the bread method is as follows: the material is specialized.

2 eggs, 100 grams of milk or milk powder, 20 grams of yeast, 1 spoonful of salt, 200 grams of flour, 10 grams of sugar.

Method 1First of all, the dough should be softer, the material is made of flour, eggs, sugar, a little salt, yeast, milk or milk powder and an appropriate amount of water to knead into a soft dough, the original is to keep kneading for an hour, now only need to knead for 3 minutes to wake up for 20 minutes, so repeated three times to knead the dough out of the film.

2.After kneading out**, then carry out the procedure of raising the dough, make a bread crust after the dough is ready, and then let it rise for 15 to 20 minutes after it is done.

3.Finally, preheat the oven at 200 degrees, bake for 20 minutes, then switch to the upper and lower trays (for the next plate to color) and bake for 10 minutes.

You can come;

The method of making condensed milk bread:

1. Put bread flour, milk, yeast, sugar, salt, and condensed milk into the bread bucket, and start the "and dao noodles" program;

2. When the dough is kneaded until it is smooth, add the softened butter;

3. Continue to start the "mixing" procedure, and knead a large film with a little transparency;

4. The dough is rounded and fermented directly in the bread bucket;

5. When the dough is doubled, dip your fingers in the dry powder, poke a hole at the top of the dough, and do not retract or collapse;

6. Take out the dough, put it on the table, knead it round, exhaust, and relax for 10 minutes;

7. Melt 20 grams of condensed milk and 20 grams of butter in water and mix well;

8. Roll out the dough into large rectangular slices, and evenly spread the butter condensed emulsion on the dough sheets with a brush;

9. Divide the dough into several equal parts, put it in a baking tray, cover it with plastic wrap, and ferment it for the second time;

10. When the fermentation is twice the original size, spread the remaining butter condensed emulsion on the surface, sprinkle with a layer of almond slices, and start heating the oven at 180 degrees;

11. Put the baking tray into the middle layer of the preheated oven, 180 degrees, up and down, about 25 minutes;

12. Take out of the oven and let it cool on the drying rack.

It is better to put milk, condensed milk is too dry, and it will be unevenly separated.

Condensed milk can be used when making bread.

1. High-gluten flour (200 grams), caster sugar (20 grams), salt (3 grams), condensed milk (15 grams), milk (130 grams), yeast (3 grams), butter sodium shed (20 grams), condensed milk (20 grams). Remove all the ingredients and stir the butter to the expansion stage, then add the butter and knead until it is complete to pull out the film.

2. Put it into the fermentation box for a fermentation.

3. Stir together the butter and condensed milk to form a condensed milk sauce.

4. Dough can be doubled.

5. Row the eggplant pants and roll them out into a rectangle.

6. Cut into 4 long strips.

7. Spread condensed milk sauce on each surface and land together.

8. Cut into 8 small portions.

9. Smear a thin layer of butter on the cracks in the mold, and place the cut small noodles vertically against the chimney for secondary fermentation.

10. At this time, the oven is preheated to 185 degrees, the bread is risen, spread the remaining condensed milk sauce on the surface of the bread, and sprinkle with preserved fruit.

11. Bake in the middle and lower layers of the oven for 15-20 minutes, according to your own oven, and sprinkle powdered sugar on the surface of the demoulding.

Condensed bread can be made like this:

Condensed milk bread (450 g bread mould 1 piece)

Medium: 175 grams of bread flour, 110 grams of water, 3 grams of instant dry yeast Main dough: 75 grams of bread flour, 20 grams of caster sugar, 3 grams of salt, 50 grams of condensed milk, 25 grams of eggs, 6-12 grams of water, 20 grams of butter.

Process: 1. Put the medium raw materials together and knead them well, and send them to about 4 times the size of the warm place 2. Put the raw materials in the main dough except butter together with the good medium seeds, and beat until the gluten expands and the surface is smooth.

3. Add butter to the stage of complete expansion, relax in a warm place for half an hour 4, take out the relaxed dough and divide it into 3 parts evenly after exhausting, and relax for 15 minutes after rounding 5. Roll out the relaxed dough into an oval shape, fold it inward from the top and bottom thirds after turning it over 6, thin the bottom edge, roll it into a roll from top to bottom, discharge it into the toast mold, put it in a warm and moist place for final fermentation 7, and finally ferment to the full mold (surface brush egg liquid).

8. Put into the preheated 180 oven, lower layer, up and down the heat, about 35 minutes 9, demold immediately after baking, and let cool on the baking net.

Ingredients: 200 grams of high-gluten flour.

Salt 3g, caster sugar 20g

Milk 125g

Condensed milk 15g

Butter 20g

Yeast 3 g coating material.

Condensed milk 20g

Butter 20g

Puff pastry butter 10g

Caster sugar 8g

Low powder 18g

Super simple recipe for fragrant condensed milk bread.

Add 5g of sugar and yeast to 37 degrees milk, test yeast activity, and rich foam will appear after 10 minutes.

Add high powder, salt and sugar to the mixing bowl, stir slightly, add condensed milk to the milk (the condensed milk taken out of the refrigerator should be warmed), turn on the first gear of the kitchen machine, slowly add the milk, about 5 minutes into a ball, open the second or third gear for five minutes to ten minutes to a little thick film, put butter, three minutes to five minutes for the first gear to no butter, 13 minutes to 18 minutes for the second gear to get out of the film, ferment in the oven at 35 degrees for one hour, cover with plastic wrap, and send to twice the size.

After the butter in the smearing material is softened, stir it with the condensed milk to form the condensed milk sauce, take out the exhaust, do not fold, press flat, press out the big bubbles, roll it out into a rectangle, and cut it into four strips.

Stack four sheets and cut them into eight.

Brush the chiffon mold with butter, you can use condensed milk sauce, put eight portions upright and stick it vertically against the chimney and discharge it into the mold, cover it with plastic wrap, put it in the oven for two times, put hot water, one hour, until it is twice as large, coat it with condensed milk sauce, you can sprinkle puff pastry on it, put dried blueberries, dried cranberries, almond slices, raisins.

Bake at 180 degrees for 20 minutes.

The main ingredient is high-gluten flour.

200g milk 130g

15g of condensed milk and 3g of salt

Sugar 20 g yeast 3 g

Butter 20g trimmings butter.

20g condensed milk.

20g steps.

1.The post-oil method puts the main ingredients into the bread machine and kneads them to the complete stage 2Remove the rounds, put them back in the bread machine bucket, cover with a damp cloth and let the base ferment 3To prepare the condensed milk sauce, after 20g of butter has softened at room temperature, add 20g of condensed milk and mix well with a spoon.

4.It's OK to send it to twice the size

5.After the dough is taken out and vented, roll it out into a rectangle with a rolling pin, spread a layer, and cut the dough sheet into 4 parts with a scraper.

6.Stack 4 pieces of dough and cut into portions with a scraper.

7.Put the cut dough cut side up into a greased 6-inch round mold and make a circle of 8The rest are also placed on top of the same tangential faces.

9.Spread the remaining condensed milk sauce.

10.Place in the oven to ferment until twice as large.

Bake for 20 minutes.

12.Sprinkle with powdered sugar and serve.