How to make hand-shredded condensed milk bread

• 

  1.Put all the ingredients except butter into the bread bucket, start the bread machine and start kneading the dough.

• 

  2.After half an hour, add the pre-softened butter and continue kneading the dough.

• 

  3. Knead the dough for about an hour to reach the film-forming state.

• 

  4. Ferment directly in the bread barrel until it is 2.5 times the original size, and start the bread machine again Knead the dough for a few minutes, which is equivalent to deflating the dough.

• 

  5. Knead the deflated dough and cover it with plastic wrap to rest for twenty minutes.

• 

  6. Use a rolling pin to roll it into a round cake shape.

• 

  7. Spread a spoonful of condensed milk evenly on top and cut into four strips with a knife.

• 

  8. Stack the four strips together and cut them into four even sections.

• 

  9.Put it into the hollow mold.(I don’t have a hollow mold, so I used a seven-inch chiffon mold instead, with a cylinder wrapped in tin foil in the middle.)

• 

  10. Ferment again until doubled in size.

• 

  11. Brush the surface with egg wash.

• 

  12. Preheat the oven to 180 degrees and bake the lower layer for 20 minutes until the bread is colored.(I have a three-layer oven)

• 

  13.After baking, take out the mold.

• 

  14.Picture of the finished product.