Main ingredients: 20g condensed milk, 200g high gluten flour, 20g sugar, 120g milk, 20g butter, 3g yeast, 3g salt;

Supplementary ingredients: 20g condensed milk, 15g butter, 25g rum raisins

Hand Torn Condensed Milk Bread

1

Prepare the ingredients, soften the butter

2

3

This is the best way to prepare the bread. p>

Put the flour and yeast in a bowl and mix, let it rest for 30 minutes

3

Put all the ingredients in the bowl except for the butter in the main ingredient, add the milk slowly and knead it

4

Knead the dough until it doesn't stick to your hands, then add the butter and keep on kneading!

5

Knead the dough until it is smooth and you can pull out the film, put it into a bowl and cover it with a damp cloth for the first fermentation

6

After about 1 hour, the dough will be doubled in size

7

Mix the butter with the condensed milk and make a condensed milk sauce

8

Knead out the air from the dough, and then roll out into a rectangle, cut into 4 pieces. Cut into 4 equal portions

9

Spread the condensed milk sauce on the top of the dough, cover the dough with condensed milk sauce, don't finish all the condensed milk sauce, leave some for last use

10

Slice the dough into 10 equal portions, put them into 6-inch molds, put the bottom layer full, and the top layer randomly, cover with plastic wrap for the second fermentation

11

Refer to double in size.

Ferment until double in size, spread the top with condensed milk sauce and sprinkle with rum raisins

12

Place in preheated 180 degree oven, lower shelf, and bake for 20 minutes

13

Out of the oven, cool on a wire rack and remove from the mold

Tips

Without the raisins on the surface, you can also sprinkle with some powdered sugar. You can also sprinkle some powdered sugar on the top, depending on your personal taste.