Not bad

Condensed milk bread tastes quite good, and the rich milky flavor is very attractive. However, the cost of making bread with condensed milk is still a bit high, so it's not a bad idea to eat it occasionally. If you don't care about the cost, it is better to use condensed milk than cow's milk.

Ingredients

Main Ingredients

Wheat Flour

500g

Original Condensed Milk

50g

Supplementary Ingredients

Corn Oil

50g

Sugar

40g

Yeast

3g

Warm water

160g

Steps

1. Main and auxiliary ingredients: flour, condensed milk

2. Bread bucket with warm water, corn oil, salt, sugar, condensed milk; flour; yeast powder.

3. Start the mixing program, 25 minutes to knead out the gluten.

4. Round the dough and let it ferment at once.

5. Ferment until the dough doubles in size.

6. Take out the dough and knead it well.

7. Divide the dough into 4 pieces.

8. Round up the dough, cover with plastic wrap and relax for 10 minutes.

9. After rounding, put the dough into the bread bucket for secondary fermentation.

10. Ferment until the dough fills the bucket.

11. Bake in bread machine.

12. Bake for 50 minutes.

13. Remove and cool.

14. A large loaf of bread with a rich and creamy flavor.

15. Beautiful internal organization.

Tips

1, you can also bake for 45 minutes off the machine, in the bread machine simmer for 15 minutes before removing.

2, because the condensed milk is very sweet, so the sugar should be less accordingly.

The so-called bread is to rye, wheat and other grain crops as the basic raw materials, first ground into powder, then add water, salt, yeast and other and make dough blanks, and then baked, baked, steamed, fried and other ways to heat made of food.

Often, when we think of bread, we think of European and American breads or Japanese stuffed breads, sweet breads, etc. In fact, there are many special kinds of bread in the world. In fact, there are many other special kinds of bread in the world. In addition to rye flour and wheat flour, there are also buckwheat flour, brown rice flour, corn flour, and so on. Some breads are fermented by yeast and become fluffier and softer during the baking process; there are also many breads that, on the contrary, do not need to be fermented. They are all called breads, even though the ingredients and the process of making them are different.

Bread is also known as artificial fruit, and there are many varieties, each with its own flavor.

Bread is a high-calorie carbohydrate food, which makes it easy to become obese if you eat a lot of it.

When the temperature is high, it is more fluffy and tasty, but when it is cold, it will become hard and the flavor will be much worse.

Legend has it that around 2600 BC, there was an Egyptian slave who made cakes for his master with water and flour, and one night, the cakes were not baked before he fell asleep, and the stove went out. During the night, the raw flour cakes began to ferment and puff up. By the time the slave woke up with a start, the loaf was twice as big as it had been last night. He hurriedly shoved the loaf back into the oven, thinking that no one would know that he had fallen asleep with a big grin on his face before his work was done. The pie was baked, and it was fluffy and soft. Perhaps the flour, water, or sweetener (perhaps honey) in the raw pastry was exposed to wild yeast or bacteria in the air, and when they had been warmed for a while, the yeast grew and spread throughout the pastry. The Egyptians continued to experiment with yeast and became the world's first professional bakers.