Material preparation:

300g gluten flour, milk 170g, egg 1 egg, fine sugar 15g, 20g condensed milk, 20g butter and 3g yeast.

In addition, 20g of butter and 20g of condensed milk were prepared as stuffing materials.

Production process:

Other materials except butter are put into a bread machine and kneaded into soft dough without dry powder, and then softened butter is added and kneaded together until the butter is completely absorbed.

The kneaded dough is covered with plastic wrap and fermented to twice the size at room temperature, and then taken out and rolled into a square big cake.

Melt the butter and condensed milk insulation water in the stuffing material, and brush it on the bread with a brush (a little is left for later use)

After brushing, cut the bread into long strips, pile it up, cut it into small pieces and put it into the mold (I have a square cake mold here, which is separated into small rectangles by oil paper, and other molds can also be used)

Put it in the oven for secondary fermentation at 38℃, put a bowl of hot water next to it to maintain humidity, and take out the remaining butter condensed milk on the surface brush after it is cooked.

Put it in a preheated oven, and bake at 180℃ for 25 minutes.

Tips：

The baking time and temperature are adjusted according to the temper of your oven.