Step 1

Milk, egg liquid, sugar, salt and condensed milk are gently stirred and mixed with chopsticks in the bread bucket, then the flour is poured in, and finally the yeast powder is added, and the kneading program is selected. After about 20 minutes, add butter and continue the kneading and expansion stage. Take a piece of dough and you can open a big film that is not easy to break. (until the dough is completely swollen)

Second step

Put the round into the pot and ferment to twice the size.

Third step

Take out, exhaust, cut into 3 pieces of dough 160g and 6 pieces of dough/80g, round, cover with plastic wrap and wake for 20 minutes.

Fourth step

First take160g of dough and roll it into a rectangle.

Step five

Fold both sides of the dough inward and press it tightly.

Step 6

After a little roll, roll it tightly from one end and pinch it tightly.

Step 7

Put the dough roll into a 450g mold and cover it with plastic wrap for fermentation.

Step 8

Take 80 grams of dough, knead for a long time, and then roll it into long strips. Roll up tightly from one end. Place in a 7-inch round mold, cover with plastic wrap and ferment.

Step 9

Ferment to twice the size, brush the egg liquid on the surface, preheat the lower layer in the oven 180℃, bake for 30 ~ 35 minutes (cover with tin foil after coloring), and then demould immediately.

Step 10

Good demoulding

Step 1 1

Draw into silk