Milk butter honey bean bread, hand-kneaded version recipe, easy to form a film, soft and sweet, filling the house with fragrance.

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.

Rub with your hands for about 4 minutes.

You just need to fully incorporate the butter into the dough.

After all the butter is fully incorporated, continue to slap and knead the dough for about 4 minutes until a relatively thin film can form, which is sufficient for making regular bread. (If you want an even thinner film, 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.

Next, make the milk butter filling by combining 50 grams of unsalted butter softened to room temperature, 25 grams of powdered sugar, and 1 gram of salt, and beat together until the color turns white and the volume increases.

Add 25 grams of room temperature egg mixture in 2-3 portions, beating evenly each time before adding the next.

Finally, add 50 grams of milk powder and 30 grams of sweet red beans.

Mix evenly with a spatula, and the cream cheese filling is ready.

Take out the fermented dough.

Smash it flat and let out some air.

Then evenly divide it into 6 parts.

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

Roll out the well-rested dough into a rectangle, then evenly spread a layer of buttercream filling on it.

Roll it up from the bottom to the top, forming a long strip and seal the edge.

Then, according to the size of your mold, roll the dough a bit longer.

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.

After fermentation, take it out and brush a layer of egg wash.

Then make a cut in the middle.

Preheat the oven to 170°C and bake for about 35-40 minutes. (Note: After the surface is browned, cover with a sheet of aluminum foil to prevent it from burning)

Remove from the mold after baking and let it cool.

Butter and honey bean bread, done O(∩_∩)O

Soft, stringy, and sweet, it's super delicious while hot.

The milk custard filling is super sweet and fragrant, and the aroma fills the whole house when baking.