230 grams of high-gluten flour 30 grams of low-gluten flour
2 grams of salt and 30 grams of sugar.
20g condensed milk190g milk.
Yeast 4 g butter 20 g
Condensed milk 10g milk 10g
Flour 10g cocoa powder.
Manufacture of condensed milk package with mushroom head
Step 1
Prepare the required materials;
Second step
Add 2 grams of salt, 30 grams of sugar, 0/90 grams of milk/kloc-,230 grams of high-gluten flour, 30 grams of low-gluten flour and 4 grams of yeast into the bread barrel to start the kneading mode;
Third step
Add 20 grams of softened butter in the middle, knead into smooth dough, and ferment to twice the size at one time;
Fourth step
Take out the fermented dough and simply press the exhaust button;
Step five
Separate 25 grams of medicine, pull it out smooth and round, cover it with plastic wrap and relax for 20 minutes;
Step 6
After being kneaded again, it is put into a hard paper cup with a paper tray for secondary fermentation;
Step 7
Secondary fermentation to the size of 1.5 times, with condensed milk sauce on the surface (condensed milk 10g+ milk 10g+ flour10g);
Step 8
Screening a proper amount of cocoa powder on the surface;
Step 9
Bake in the oven for 180 degrees 18 minutes;
Step 10
The pattern after baking is like a small mushroom head, which is very cute;
Cooking skills of steamed stuffed bun with mushroom head condensed milk
Half sugar has something to say ~ 1, the dough size should be controlled well, 25 grams is the best, and 20 grams I made is a little small; 2, the surface screening of cocoa powder is best to be thin and uniform, and the finished product looks good;