唔知練奶同麵團有乜化學作用？但加咗練奶嘅麵團就係超鬆軟啦。
| 材料： | |
| 麵粉 | 200克 |
| 無鹽牛油 | 20克 |
| 練奶 | 25克 |
| 奶 | 130克 |
| 糖 | 20克 |
| 鹽 | 3克 |
| 即溶酵母 | 3克 |
| 餡料： | |
| 無鹽牛油 | 20克 |
| 練奶 | 20克 |
用麵包機嘅麵團模式進行搓粉同第一次發酵。
途中，可以把握時間將餡料混合。
之後拎出黎用粉棍推平至半厘米厚之長方形，搽完餡料之後先分四等份，再叠起。然後再分八等份，就可以放入以塗油嘅雪芳蛋糕模。
之後可以放係唔完全密封嘅環境，例如微波爐咁，進行第二次發酵，大約一小時。當麵團變成兩倍大嘅時候就可以放入預熱200度再調溫到170度嘅焗爐焗入面焗30分鐘。
I'm not sure what's the chemical reaction between condensed milk and dough. Anyway, the dough with condensed milk is super soft and moist.
| Ingredients: | |
| Flour | 200g |
| Unsalted Butter | 20g |
| Condensed Milk | 25g |
| Milk | 130g |
| Sugar | 20g |
| Salt | 3g |
| Instant Yeast | 3g |
| Fillings： | |
| Unsalted Butter | 20g |
| Condensed Milk | 20g |
Choose "Dough" mode from your bread machine。
Meantime, you can mix up the filling to form a smooth paste.
Once it is ready, roll the dough into rectangular shape and spread the filling onto it. Then, cut the dough into 4 equal strips. Stack the strips onto one another and cut them into 8 equal parts. Place them into a chiffon mode.
Wait about 40-60 minutes, which depends on room temperature, to allow them to proof for the 2nd time. When it become double sized, you can put it into a preheated oven of 170C for about 25-30 minutes.
當放晒材料入麵包機之後先發現無晒練奶，咁可以點？即刻 Google 自己整！
| 材料： | |
| 奶 | 30毫升 |
| 糖 | 10克 |
大致上黎講就係奶糖為三比一嘅比例，混合材料，開小火、用膠刮慢慢煮，時間視乎你煮幾多，以上嘅分量大概煮三分鐘就可以。放涼之後會比較杰，所以唔駛煮到好杰就可以熄火。
Condensed milk is running out after pouring in all the ingredients in the bread maker. OMG! What can I do?! Let's Google.
| Ingredients: | |
| Milk | 30ml |
| Sugar | 10g |
General speaking, milk to sugar is in the ratio 3:1. Mix the ingredients together in a saucepan, use your silicone spatula to stir it often, bring to a low simmer over medium-low heat for 3 minutes with the portion above. The more you cook, the longer the time. It will become more sticky after cooling down, so... please beware of overcooked.
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