Recipe: Medium-sized Vienna sandwich bread (with butter condensed milk sauce making method)

Home Cooking Recipe: Medium-sized Vienna sandwich bread (with butter condensed milk sauce making method)

Notes:

The first time I wrote the bread tutorial, I chose a bread that is very simple for baking novices, and a very delicious bread spread - butter condensed milk sauce, everyone to try it! This time, the Vienna bread is made with a medium-sized method. It is very soft and delicious. It can be used with the butter condensed milk sauce that is taught to you. It can also be made into a salty sandwich. It is a very versatile bread.

Ingredients:

Steps:

  1. Home Cooking Recipe: Dissolve the dry yeast in water, mix it with high-gluten flour, and knead it into a dough with no dry powder. (The amount of water in the formula can be reserved for 30g, and then the dough is added into a dough and then slowly added)

    Dissolve the dry yeast in water, mix it with high-gluten flour, and knead it into a dough with no dry powder. (The amount of water in the formula can be reserved for 30g, and then the dough is added into a dough and then slowly added)

  2. Home Cooking Recipe: The handcuffs used this time, if a friend with a chef machine or a bread machine at home can use the machine directly. The middle dough needs to be smoothed to the surface, the handcuffs take about 7-8 minutes, the chef machine can simmer for about 5 minutes, and the dough is agglomerated, and the surface is smooth.

    The handcuffs used this time, if a friend with a chef machine or a bread machine at home can use the machine directly. The middle dough needs to be smoothed to the surface, the handcuffs take about 7-8 minutes, the chef machine can simmer for about 5 minutes, and the dough is agglomerated, and the surface is smooth.

  3. Home Cooking Recipe: Roll the simmered dough into a round shape, close the mouth and pinch it tightly. Sprinkle a small amount of high-gluten flour or a little oil (butter, olive oil) in the fermenter to prevent sticking. Place the dough and cover with plastic wrap. It can be used up to 2 times larger. *tips: This is the kind of bread that is prepared for the day. If you want to make this bread, you can put the dough in the refrigerator for fermentation the night before, and take it out in advance before the next day. It’s ok

    Roll the simmered dough into a round shape, close the mouth and pinch it tightly. Sprinkle a small amount of high-gluten flour or a little oil (butter, olive oil) in the fermenter to prevent sticking. Place the dough and cover with plastic wrap. It can be used up to 2 times larger. *tips: This is the kind of bread that is prepared for the day. If you want to make this bread, you can put the dough in the refrigerator for fermentation the night before, and take it out in advance before the next day. It’s ok

  4. Home Cooking Recipe: The middle dough is fermented

    The middle dough is fermented

  5. Home Cooking Recipe: The picture above shows how the dough is fermented. The volume is twice as large, and the honeycomb hole at the bottom shows that it can be used. Next, let's make the main dough!

    The picture above shows how the dough is fermented. The volume is twice as large, and the honeycomb hole at the bottom shows that it can be used. Next, let's make the main dough!

  6. Home Cooking Recipe: Put all the dry ingredients (high-gluten flour, low-gluten flour, whole-fat milk powder, white sugar, salt) in the main dough into the baking pot and beat them evenly with eggs.

    Put all the dry ingredients (high-gluten flour, low-gluten flour, whole-fat milk powder, white sugar, salt) in the main dough into the baking pot and beat them evenly with eggs.

  7. Home Cooking Recipe: The dry yeast is placed in milk and dissolved for later use. (10g of milk can be reserved, slowly added after the dough is agglomerated)

    The dry yeast is placed in milk and dissolved for later use. (10g of milk can be reserved, slowly added after the dough is agglomerated)

  8. Home Cooking Recipe: Before removing the medium dough, spread a thin layer of dry powder on the silicone pad to prevent sticking.

    Before removing the medium dough, spread a thin layer of dry powder on the silicone pad to prevent sticking.

  9. Home Cooking Recipe: Squeeze the middle dough, discharge large bubbles, and cut into small pieces with a scraper or scissors.

    Squeeze the middle dough, discharge large bubbles, and cut into small pieces with a scraper or scissors.

  10. Home Cooking Recipe: Put the medium dough and milk into the baking pot in turn, you can carry out the kneading noodles, use the oil method to knead the noodles, and then add the butter to the expansion stage, and then add the butter to the full stage. I forgot to take a picture of butter. . . Basically, you can put butter on the chef machine for 5 minutes.

    Put the medium dough and milk into the baking pot in turn, you can carry out the kneading noodles, use the oil method to knead the noodles, and then add the butter to the expansion stage, and then add the butter to the full stage. I forgot to take a picture of butter. . . Basically, you can put butter on the chef machine for 5 minutes.

  11. Home Cooking Recipe: This time, the middle method is adopted, and it is easy to produce the film. The picture above is the last good shape, and the tough and thin fingerprint film has been produced.

    This time, the middle method is adopted, and it is easy to produce the film. The picture above is the last good shape, and the tough and thin fingerprint film has been produced.

  12. Home Cooking Recipe: After confirming that the dough is simmered, the dough is rounded, the mouth is pinched down, and the plastic wrap is covered to carry out a fermentation. The temperature is about 26 degrees and about 40 minutes.

    After confirming that the dough is simmered, the dough is rounded, the mouth is pinched down, and the plastic wrap is covered to carry out a fermentation. The temperature is about 26 degrees and about 40 minutes.

  13. Home Cooking Recipe: The dough that has finished at the end of the dough is about 1.5 times larger. Use your fingers to dry the powder and poke the dough. It will not shrink or rebound slightly. If it collapses, it means that it is overdone. The over-fermented dough cannot. use.

    The dough that has finished at the end of the dough is about 1.5 times larger. Use your fingers to dry the powder and poke the dough. It will not shrink or rebound slightly. If it collapses, it means that it is overdone. The over-fermented dough cannot. use.

  14. Home Cooking Recipe: The dough which was first fermented was vented and divided equally into 4 portions (about 130 g per serving).

    The dough which was first fermented was vented and divided equally into 4 portions (about 130 g per serving).

  15. Home Cooking Recipe: The divided dough is rounded and placed in a hair setting for 15 minutes.

    The divided dough is rounded and placed in a hair setting for 15 minutes.

  16. Home Cooking Recipe: Rinse the loose dough with a rolling pin and turn it over. *tips: Everyone remembers to be smashing the roll so that the surface of the bread will be smooth. When operating, you can spread a layer of high-gluten flour on the silicone pad to prevent sticking.

    Rinse the loose dough with a rolling pin and turn it over. *tips: Everyone remembers to be smashing the roll so that the surface of the bread will be smooth. When operating, you can spread a layer of high-gluten flour on the silicone pad to prevent sticking.

  17. Home Cooking Recipe: Shaping

    Shaping

  18. Home Cooking Recipe: Shaping

    Shaping

  19. Home Cooking Recipe: After turning over, roll up from the long side, press it on the side of the curl, and pinch the mouth to make an olive shape.

    After turning over, roll up from the long side, press it on the side of the curl, and pinch the mouth to make an olive shape.

  20. Home Cooking Recipe: After the whole shape is completed, it can be carried out twice, and the second environment is 35 degrees and is sent to 1.5 times.

    After the whole shape is completed, it can be carried out twice, and the second environment is 35 degrees and is sent to 1.5 times.

  21. Home Cooking Recipe: Today, I spent about 40 minutes in the second round. The picture above is a good way to ferment quickly. At this time, preheat the oven to 180 degrees.

    Today, I spent about 40 minutes in the second round. The picture above is a good way to ferment quickly. At this time, preheat the oven to 180 degrees.

  22. Home Cooking Recipe: Use a plastic knife to draw 4 diagonal lines on the surface of the dough.

    Use a plastic knife to draw 4 diagonal lines on the surface of the dough.

  23. Home Cooking Recipe: Before feeding into the oven, spray a large amount of water on the surface of the dough, put it in an oven preheated to 180 degrees, bake for 25 minutes, and cover it with a layer of tin foil to prevent the color from being too dark.

    Before feeding into the oven, spray a large amount of water on the surface of the dough, put it in an oven preheated to 180 degrees, bake for 25 minutes, and cover it with a layer of tin foil to prevent the color from being too dark.

  24. Home Cooking Recipe: After putting it into the oven, it was squeezed together in 8 minutes. I used a square plate with a capacity of 28 by 28, and you can use a larger baking tray when you do it.

    After putting it into the oven, it was squeezed together in 8 minutes. I used a square plate with a capacity of 28 by 28, and you can use a larger baking tray when you do it.

  25. Home Cooking Recipe: After 25 minutes, the bread was released, and immediately after being released, it was placed on the drying net to cool.

    After 25 minutes, the bread was released, and immediately after being released, it was placed on the drying net to cool.

  26. Home Cooking Recipe: I took a picture of bread and brushed ~~

    I took a picture of bread and brushed ~~

  27. Home Cooking Recipe: Next, let's prepare butter condensed milk sauce. The condensed condensed milk and butter plus fine granulated sugar exudes a rich milky fragrance. You can feel the special taste of the sugar granules with a bite, and it is suitable for bread or cake rolls.

    Next, let's prepare butter condensed milk sauce. The condensed condensed milk and butter plus fine granulated sugar exudes a rich milky fragrance. You can feel the special taste of the sugar granules with a bite, and it is suitable for bread or cake rolls.

  28. Home Cooking Recipe: Unsalted butter is softened at room temperature in advance to the extent that the fingers can press out the prints.

    Unsalted butter is softened at room temperature in advance to the extent that the fingers can press out the prints.

  29. Home Cooking Recipe: You can add the sugar into it by using the egg to beat the cream in the picture above.

    You can add the sugar into it by using the egg to beat the cream in the picture above.

  30. Home Cooking Recipe: Put the white sugar into it and mix it evenly to put the milk into it. * If you don't like the graininess of white sugar, you can use sugar powder instead.

    Put the white sugar into it and mix it evenly to put the milk into it. * If you don't like the graininess of white sugar, you can use sugar powder instead.

  31. Home Cooking Recipe: Add the white sugar to the above picture so that you can add the condensed milk.

    Add the white sugar to the above picture so that you can add the condensed milk.

  32. Home Cooking Recipe: Continue to whipping after putting in condensed milk

    Continue to whipping after putting in condensed milk

  33. Home Cooking Recipe: After smashing the condensed milk evenly, it is very easy and simple. *tips: When you are working, you need to knock down the butter mixture on the egg, so that you can evenly beat it. *** After the butter condensed milk sauce is cooked, it will not be eaten on the same day. It can be stored in the refrigerator and taken out before eating.

    After smashing the condensed milk evenly, it is very easy and simple. *tips: When you are working, you need to knock down the butter mixture on the egg, so that you can evenly beat it. *** After the butter condensed milk sauce is cooked, it will not be eaten on the same day. It can be stored in the refrigerator and taken out before eating.

  34. Home Cooking Recipe: After the bread is cool, use a serrated knife to cut it from the side. Apply a proper amount of butter condensed milk sauce to the middle of the bread. You can eat it at home. Today, there are strawberries in the house. It is better to slice the strawberries and add them. Every step is to take pictures for everyone. I hope to write it to everyone in detail, I hope you don't be too embarrassed! I will continue to write tutorials in the future. I hope everyone can make bread with me. If you have any questions about the tutorial, you can find me on Weibo. I will see you replying in the first time! Sina Weibo nickname: Xiao Ai is not busy. Http://weibo.com/u/2324174597

    After the bread is cool, use a serrated knife to cut it from the side. Apply a proper amount of butter condensed milk sauce to the middle of the bread. You can eat it at home. Today, there are strawberries in the house. It is better to slice the strawberries and add them. Every step is to take pictures for everyone. I hope to write it to everyone in detail, I hope you don't be too embarrassed! I will continue to write tutorials in the future. I hope everyone can make bread with me. If you have any questions about the tutorial, you can find me on Weibo. I will see you replying in the first time! Sina Weibo nickname: Xiao Ai is not busy. Http://weibo.com/u/2324174597

Tips:

1. During the operation, it is necessary to use a thin layer for the powder. If it is not enough, then do not sprinkle it too much. The effect of the powder is only anti-adhesive and easy to operate. This dough is not particularly watery, and it is easy to operate. Very suitable for novice operations. 2. When dividing the dough, try to reduce the number of cuts and keep the dough intact. 3. When shaping, it must be smashing the volume. 3. When making butter condensed milk sauce, the butter does not need to be sent, just whipped into a creamy shape. 4. Make white sugar of butter condensed milk sauce, which can be replaced with sugar powder.


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