1. Pour high-gluten flour into a basin, with yeast and sugar on one side and condensed milk on the other.
2. Pour hot milk on one side of the yeast to fully dissolve the yeast.
3. After the yeast is completely dissolved, add salt and stir with a scraper.
4. Move to the panel and knead the dough until the film completely appears (or knead the dough with a bread machine).
5. Cover a warm place with plastic wrap for a fermentation (about 1 hour), and confirm the fermentation state with your fingers.
6. After the first fermentation, pat the dough flat and round, cover it with wrung wet cotton cloth, and let it stand for 10 minute.
7. Roll the dough into a rectangle of about 15x20.
8. Fold 1/4 from both sides to the middle.
9. Press and fix it in the center, and adjust the shape to an olive shape.
10, move to baking tray.
1 1. Put in the oven and steam with a cup of hot water (or water sprayed on the dough surface), and ferment at 40 degrees for 20 minutes (or at room temperature for 40 minutes).
12. After the fermentation is completed, use a wet knife to draw five crossings on the surface.
13. Brush the surface with milk.
14, oven preheating 190 degrees, fire 190 degrees, 16~20 minutes.
15, the baked noodles can be colored. If the color is too heavy, cover it with tin foil in time.