300g of high-gluten flour, 25g of fine sugar, 25g of condensed milk, 4g of salt, 3g of yeast, 0/90g of milk and 24g of butter.

step

1. Put the dough materials except butter into the chef's machine, knead it into a thick film, add softened butter, knead it into a thin film, and ferment it to twice the size. The original formula is to mix condensed milk and milk evenly, and then mix with other materials except butter. )

2. Vent the fermented dough, evenly divide it into two parts, and relax for 15 minutes.

3. Roll the loose dough once, turn it over, fold it up and down to the middle, then fold it in half, close it and pinch it, and then make a second turn and ferment it to twice the size.

4. Sieve the flour on the surface of the fermented dough, cut it into packages, and oven it at 180 degrees for 20 minutes.