Japanese condensed milk bagel

2024-06-26 03:47:43  Views 2 Comments 0

Health benefits

Eggs: nourish blood
Butter: activate blood circulation and remove blood stasis

Ingredients

Plain flour ( 200g )
Condensed milk ( 20g )
Milk ( 120 grams )
White sugar ( 60 grams )
Egg ( One )
Salt ( 2 grams )
Butter ( 20g )
Baking powder ( 3g )
Spreading material: butter.Condensed milk ( )

How to make Japanese condensed milk bagels

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    1. Knead all ingredients except butter until the dough is smooth and smooth.When kneading for a quarter of an hour, add butter and knead until it expands! (I use a bread machine to knead the dough)

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    2.Pick up a small piece and gently Pull out the film surface and knead it! Leave warm to wake up! (I kneaded it three times in total)

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    3. The dough will be fermented until it is 2.5 times the original size.Got it!

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    4. Use a spatula to pull the dough out from the bottom, do not pull it out, and let the air out Knead well and cover with plastic wrap to rest for 15 minutes!

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    5. Roll the relaxed dough into a rectangular piece!

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    6.Cut the rectangle into four strips!

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    7. Butter condensed milk melts in insulation water!

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    8. Melted butter condensed milk is spread on the bread sticks, and the four long strips are stacked together.Cut into equal portions of the same size!

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    9.Put it into the hollow mold! I used an eight-inch removable bottom mold.I found a high-temperature-resistant bottle in the middle and wrapped it with tin foil instead.I put it in the oven for secondary fermentation at 30 degrees for 40 minutes.Put a bowl of boiling water in the oven to increase the humidity and ferment until it doubles in size!

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    10.Secondly fermented bread embryo!

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    11. Spread condensed milk on the fermented surface! Preheat the oven in advance and bake at 180 degrees for 20 minutes!

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    12.After baking, let it cool and remove from the mold!

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    13.Tear it with your hands and eat it with unique flavor!

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    14.Finished picture!

Tips

It is very important not to over-rise the fermented dough.You can also leave the kneaded dough in a warm place to ferment or directly ferment it in a bread machine.If it does not shrink back when pressed with your hands, it means it is fermented.Remember to leave some surface for applying the condensed milk in the sandwich!

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