First release of Japanese-style chocolate condensed milk bread

Dough: 250g high-gluten flour, 1 egg, 125g milk, 14g chocolate condensed milk, 2g salt, 18g sugar, 3g yeast, 8g cocoa powder, 20g butter.

Pour the dough ingredients, except for the butter, into the bread machine to mix.

Knead the dough until it becomes elastic, then add the butter and continue mixing.

Knead the dough again until it is very elastic and you can easily stretch it into a thin film.

Put it in a container and let it ferment in a warm place.

Let the dough ferment until it has doubled to 1.5-2 times its original size, then the fermentation is complete.

Spread: 18g of butter, 18g of chocolate condensed milk.

Melt the butter in a water bath and add the condensed milk.

Stir evenly, and it becomes condensed milk sauce.

Take out the dough, gently pat to remove air, then roll it into a rectangle, spread a layer of condensed milk sauce, leaving a little for later use.

Cut into 5 equal parts.

Stack up each layer that has been cut off.

Divide it into seven equal parts again.

Vertically place into a 6-inch non-stick round mold, second fermentation at 38 degrees.

Let the dough rise until it fills the mold, then take it out. Brush with condensed milk sauce.

Place in the oven, bake at 150°C top heat and 155°C bottom heat for 20-25 minutes. Cover with aluminum foil in time if browning too fast.

Freshly baked.

Remove from the mold while hot.

Lightly dust with a little powdered sugar for decoration.