Knead sweetness into dough

Knead sweetness into dough

Introduction:

"I once posted a message on my micro blog: why do you make bread? Because I like bread. Why don't you eat fat? Because it takes me a lot of energy to knead the dough. Why do you knead noodles? Because there's no money for the chef machine. Why are you short of money? Because... I play SLR. Of course, it's a joke. It's deceptive to say that hand kneading is not tiring. But when you love baking, love bread and feel your dough with your heart, kneading is undoubtedly the best way to "communicate" with dough. I enjoy the process of kneading noodles, no matter happy or worried, kneading happiness and worries into the dough. Today, Justin joyit recommends a kind of bread without sugar - condensed milk bread. Knead the sweetness into the dough with good color, fragrance and braid it. Ingredients: high gluten flour 100g, low gluten flour 25g, Nestle Eagle mark original condensed milk 30g, milk 40g, water 38g, salt 1.5g, yeast 1.5g, butter 15g, chocolate condensed milk dough materials: high gluten flour 100g, low gluten flour 25g, Nestle Eagle mark chocolate condensed milk 30g, milk 40g, water 38g, salt 1.5g, yeast 1.5g, butter 15g, cocoa 5g "

Production steps:

Materials required:

High gluten flour: 200g

Nestle Eagle mark original condensed milk: 30g

Milk: 80g

Butter: 30g

Yeast: 3G

Low gluten flour: 50g

Water: 76g

Nestle Eagle mark chocolate condensed milk: 30g

Cocoa powder: 5g

Salt: 3G

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet