Thousand-Layer Bread

Tried and tested with Bosch 4D Hot Air Steam Oven

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• High-gluten flour: 200g
• Low-gluten flour: 50g
• Milk powder: 20g
• Sugar: 30g
• Yeast: 5g
• Salt: 3g
• One egg
• Condensed milk: 20g
• Water: 100g
• Unsalted butter: 20g (for dough)
• Unsalted butter: 150g (for folding)

• 1. Mix all the ingredients except unsalted butter to form a smooth dough.
• 2. Add softened unsalted butter, knead until the dough forms a thin film, shape into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
• 3. Roll the 150g unsalted butter for folding into a 15*15 square, set aside.
• 4. After refrigeration, roll the dough into a 15*30 thick sheet. Place the folded unsalted butter in the middle, fold the dough on both sides tightly, and then roll it into a 45cm long sheet. Fold it into three layers, cover with plastic wrap, and refrigerate for 30 minutes.
• 5. Repeat the folding process for the second and third times. After the third fold, roll the dough into a 15*50cm sheet, then roll it up and refrigerate for 30 minutes.
• 6. Divide into 6 equal parts, ferment at 25°C for about 2 hours until it doubles in size.
• 7. Brush the surface with egg wash and bake at 175°C with 4D HotAir for about 16-18 minutes.

Bake at 175°C with 4D HotAir for 16-18 minutes.