Pecan Condensed Milk Bread

Overview

I haven’t made bread for a long time, so today I made a walnut condensed milk bun. This is a delicious hand-pulled bread. The rich flavor of condensed milk and the slightly salty pecans blend well together. Breakfast and the child killed nearly one of them, which shows how popular it is. The mold I used is a Sanneng 6-inch cake mold, which is just full.

Tags

• bread
• butter
• butter (for making sauce)
• condensed milk
• condensed milk (for making sauce)
• high gluten flour
• powdered sugar (for decoration)
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Knead the dough using the oil method, knead the dough to form a film, and ferment until it is 2-2.5 times its original size.

   

2. 2 Melt 20 grams of butter, add 20 grams of condensed milk, and stir evenly to form a condensed milk butter sauce.

   

3. 3 Deflate the risen dough, let it rest for a few minutes, and roll it into a rectangular sheet.

   

4. 4 Spread condensed milk butter sauce on top. (Don’t use it all, leave a little for brushing the surface)

   

5. 5 Divide into four parts.

   

6. 6 Stack it up and divide it.

   

7. 7 Brush the mold with a thin layer of oil in advance, put the small dough slices coated with condensed milk butter sauce into the mold, and stuff the slices in the middle.

   

8. 8 Ferment twice until the mold is full.

   

9. 9 Spread remaining condensed milk butter sauce on top and sprinkle with chopped ripe pecans.

   

10. 10 The middle and lower racks of the oven are 180 degrees for 25 minutes. (My dough is softer, so the baking time is increased accordingly. For a hollow mold, it is estimated that about 20 minutes is appropriate)