Bow Tie Condensed Milk Buns

Bread Body (10 pcs)

Part 1: High Flour (Monterrey B) 250g, Instant Yeast 2g, Sugar 30g, Condensed Milk 40g, Salt 2g, Whole Milk 130g, Egg 1 Salt 2g, Whole Milk 130g, Egg 1

Part 2: Butter 20g

Part 3: Purple Potato Flour 15g (adjusted according to the color preference)

Making Process

1: Put part 1 into the chef's machine and beat it to form a rough film (about 10mins), then add part 2, beat the butter into the dough on a low speed, then turn to medium speed and continue to beat the butter. Then add the butter into the dough on low speed, turn to medium speed and continue to beat out the glove film (about 8mins), then the dough will be finished

2. Leave 1/3 of the dough in the mixing bowl, add part of the 3? (the amount of purple potato flour will depend on the degree of color), and then mix the color of the dough on low to medium speed to finish the color part!

3, the two dough at room temperature rise and fermentation until 2 times the size (19 degrees room temperature about fermentation 2.5 hours), the dough were divided into 10 small doses and rolled into a circle, the pink and purple dough stacked on top of the original color of the cake, and then began to shape the bow (refer to Figure 4), shaping the end of the baking tray and continue to ferment at room temperature until 1.5 times the size of the baking sheet (19 degrees room temperature about fermentation for 1 hour), and then sprinkle a layer of evenly. flour can be put into the oven

4, oven upper and lower heat 165 degrees Celsius, 15mins can be out of the oven (baking process to always observe the bread coloring, if you start to color, please immediately cover with a layer of tinfoil)