Middle Seed: 175g of Golden Image Bread Flour, 110g of water, 3g of instant dry yeast

Main Dough: 75g of Golden Image Bread Flour, 20g of sugar, 3g of salt, 50g of Condensed Milk, 25g of Eggs, 6-12g of water, 20g of butter

Procedure:

1, Knead together all the ingredients of the middle seed. Knead together and let rise in a warm place until about 4 times its size

2. Beat all the ingredients in the main dough except the butter with the medium seed until the gluten expands and the surface is smooth

3. Add the butter and beat until it reaches the fully expanded stage, then let it rest in a warm place for half an hour

4. Take the dough out of the loosened position, ventilate it, and then divide it into 3 equal parts, then roll it out and let rise for 15 minutes.

5: Roll the dough into an oval shape, turn it over and fold it inward from the upper and lower thirds

6: Press the bottom edge thinly, roll it into a roll from the top to the bottom, put it into a toast mold, and put it in a warm and humid place for the final fermentation

7: Final fermentation is until the mold is full (Brush the surface with egg wash)

8: Put it into the preheated oven at 180℃, on the lower shelf, top and bottom, for about 35 minutes

9: Put it in the preheated oven, on the lower shelf, for about 30 minutes

10: Put it into the preheated oven, on the lower shelf, for about 40 minutes. 35 minutes or so

9, take out of the mold immediately, and let it cool on the baking sheet