Butter and condensed milk bread, easy-to-make hand-kneaded version recipe, soft and sweet, with a tender and delicate texture.

First, we make the dough. Take 1 egg, 20 grams of granulated sugar, 20 grams of condensed milk, and 80 grams of warm milk, and mix them together evenly.

Add 4 grams of yeast and stir evenly.

Sift in 200 grams of bread flour and 3 grams of salt, and mix evenly with a spatula.

Take it out and knead by hand for 2 minutes until it forms a dough. Cover with plastic wrap and let it rest at room temperature for 20 minutes.

Take out the relaxed dough, 30g of unsalted butter fully softened at room temperature, and wrap the butter with the dough.

Knead with your hands for about 4 minutes, and you can fully incorporate the butter into the dough.

Then continue to slap and knead the dough for about 4 minutes until you can get a relatively thin membrane, which is enough for making regular bread. (If you want an even thinner membrane, just continue to slap and knead the dough)

Finally shape the dough into a round, cover it with plastic wrap, and let it ferment at room temperature until it doubles in size.

While the dough is resting, take 40 grams of condensed milk and 20 grams of melted unsalted butter, and mix them evenly.

First, spread a layer on the mold, and apply the remaining later on the finished bread. (Note: finally put a layer of parchment paper, otherwise the finished product will still stick to the mold)

Take out the fermented dough and release the gas.

Then divide it into 8 portions.

After kneading into a ball again, cover with plastic wrap and let rest for 10 minutes.

Take out the relaxed dough and roll it into a shape like a cow's tongue.

Then roll it up from the side, and then roll it into a long strip.

Fold it in half, rub it a bit, and then roll it up.

Then thread the head through the middle and close it.

Arrange the prepared dough in the mold, place a bowl of hot water in the oven, and let it ferment until it is 1.5 times its original size.

Take it out and brush a layer of egg wash.

Preheat the oven to 180℃ and bake for about 25 minutes. (Note: Once the surface is browned, cover with a piece of aluminum foil to prevent it from burning.)

Remove from the mold after baking, and while still hot, brush on the remaining condensed milk butter (Note: if the condensed milk butter has solidified, you can melt it again over heat).

Butter and condensed milk bread, done O(∩_∩)O

The texture is soft and delicately fibrous.

Easy to operate and easy to get started, soft and sweet.

It melts in your mouth like cotton, with sweet condensed milk that stretches.